Meat Stew with Beets Cabbage and Tomato

Introduction

You simmer 2 lb meat and 1 lb stew bones in crushed tomatoes, then add cabbage, carrots, onion, celery, and cooked beets for a large, substantial pot of stew. The lemon and optional sugar let you balance the final flavor, so it works well for a weekend cook, batch cooking, or feeding a full table.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 10

Ingredients

• 3 large (or 2 cans) cooked beets, cubed
• 1 cabbage, chopped
• 3 garlic cloves, minced
• 5 large carrots, chopped
• 1 large onion, chopped
• 4 stalks of celery, chopped
• 2 lb meat, cubed
• 1 lb stew bones
• 3 lemons (optional), squeezed
• 2 cans (48 oz) crushed tomatoes
• ½ cup white granulated sugar (optional)

Instructions

1. If you are starting with fresh beets, boil them in water for 1.5-2 hours or roast at 350 °F for 90 minutes. When they are soft enough that a fork will go in easily then they are done. Put them in a sink or large bowl full of cool water. Once they are cool pick up a beet and press your thumbs into the skin to start peeling them; sometimes they are not soft enough for this and you just need to cook them longer. If you use canned beets they will be ready right out of the can.
2. While the beets are cooking you should start cooking the meat. Place the meat and bones into a large 12-quart stock pot. Add the crushed tomatoes and a similar quantity of water. Stir it up and bring to a boil.
3. After the meat has been boiling for between an hour and 90 minutes then you should add the cabbage, garlic, carrots, onion, and celery. Cook until the vegetables are soft.
4. Add the beets and stir well.
5. Add as much or as little lemon juice and sugar as you like, to suit your own taste. Cook for 5 more minutes and serve.

Variations

• Use canned beets instead of fresh beets to cut down the total cook time. The stew keeps the same color and texture, with slightly less earthy depth.
• Roast the beets instead of boiling them in step 1. Roasting concentrates their sweetness and gives the finished stew a deeper beet flavor.
• Reduce or omit the ½ cup white granulated sugar if you want a sharper tomato-and-lemon profile. Keeping the sugar makes the stew rounder and less acidic.
• Use only 1 or 2 of the 3 lemons if you prefer a less bright finish. More lemon makes the broth taste lighter and more pointed.
• Replace the 1 lb stew bones with more cubed meat if you want easier serving. The broth will be less rich but the stew will still hold together well.

Tips for Success

• Use a full-size 12-quart stock pot as written; the cabbage and tomatoes take up more room than they seem to at the start.
• Cook fresh beets until a fork slides in easily before peeling them. If the skins resist, they need more time.
• Let the meat boil for the full hour before adding the vegetables so it starts to tenderize before the cabbage and carrots go in.
• Add the beets after the other vegetables have softened to keep their color clear in the broth and prevent them from breaking down too much.
• Taste after adding the lemon juice and sugar, not before. The tomatoes and beets change the balance, so final seasoning needs to happen at the end.

Storage and Reheating

Store the cooled stew in airtight containers in the fridge for up to 4 days. For longer storage, freeze it in freezer-safe containers with a little headroom for expansion for up to 3 months.

Reheat larger amounts on the stovetop over medium-low heat until hot throughout, stirring occasionally. Reheat individual portions in the microwave, covered loosely, in 1-minute bursts, stirring between each burst; add a splash of water if the broth has thickened in storage.

FAQ

Can you use canned beets instead of fresh beets?

Yes. They go in ready to use, which cuts out the long beet cooking step and makes this much more manageable on a busy day.

What kind of meat works best in this stew?

Cubed beef stew meat is the most straightforward option because it holds up well to a long simmer. Lamb also works if you want a richer, stronger flavor.

Do you need the stew bones?

No, but they add body and depth to the broth. If you leave them out, the stew will still be good, just a little less rich.

Can you make this a day ahead?

Yes. The flavor improves after a night in the fridge, and the broth usually tastes more integrated the next day.