Photographs by Liza Schoenfein
Prep Time: 20 minutes
Cook Time: about 3 hours
2½ pounds beef chuck cut into 2-3 inch pieces
1 medium onion, chopped
4 cloves garlic, thinly sliced
32 ounces lower sodium beef broth
½ cup tomato paste
½ cup apple cider vinegar
¼ cup honey
4 dill fronds (about 6 inches long, about half a cup), tied into a bundle with kitchen string
1 teaspoon dill seed
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
1½ pounds of beets (red, or a mixture of red and golden), peeled and cut into 1-inch chunks
1½ pounds small waxy white or Yukon gold potatoes, quartered
1 pound sunchokes (Jerusalem artichokes), halved
1 cup baby carrots, halved (or a cup very roughly chopped regular carrots)
1 pound savoy cabbage, shredded
Garnish with sour cream or a nondairy version such as Toffuti Sour Supreme and chopped fresh dill.
1) Place meat in a large pot and add onion, garlic, broth, tomato paste, vinegar, honey, dill fronds, dill seed, bay leaf, salt and pepper. Bring to a boil; then lower heat and simmer for 1½ hours.
2) Fish out the wilted dill fronds. Add beets, potatoes, sunchokes, carrots and cabbage and cook about 1½ hours more, until meat is tender but vegetables are still in tact.
3) Garnish and serve.
Liza Schoenfein is senior food writer for the Forward. Contact her at firstname.lastname@example.org and follow her on Twitter @LifeDeathDinner. Her personal blog is Life, Death & Dinner.