YIELD: 4 to 6 servings | PREP TIME: 20 minutes | STOVETOP: 1 hour 30 minutes
SLOW COOKER: 8 hours 45 minutes to 10 hours 45 minutes | PRESSURE COOKER: 1 hour 15 minutes
• ¼ cup arrowroot starch
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 pounds boneless beef chuck, cut into ½-inch to ¾-inch cubes
• 2 tablespoons avocado oil or light olive oil, divided
• 1 extra-large onion, diced
• 4 medium carrots, diced
• 3 celery ribs, diced
• 6 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 (28-ounce) cans whole peeled tomatoes or 4 pounds fresh tomatoes
• 2 quarts Basic Beef Broth
• 3 medium turnips, peeled and diced (about 3 cups)
• ½ medium head cabbage, shredded (about 4 cups)
• 4 large beets, peeled and cut into matchsticks
• 3 tablespoons red wine vinegar
• 1 tablespoon minced fresh dill, plus more for garnish
• Dairy-Free Sour Cream , for serving
1. In a large bowl, whisk together the arrowroot starch, salt, and pepper. Add the beef and toss to coat well.
2. In a large pot, heat 1 tablespoon of the oil over high heat. When the oil is hot, add half of the beef and cook until browned on all sides, about 5 minutes. Remove the meat to a bowl. Repeat with the remaining tablespoon of oil and beef.
3. Add the onion, carrots, and celery to the pot and cook for about 10 minutes, until the onions are translucent. Add the garlic and tomato paste and cook for 1 more minute.
4. Lightly crush the tomatoes with your hands; add the crushed tomatoes, their juices, and the broth to the pot, along with the browned beef. Bring to a simmer and cover. Turn the heat down to low so the soup is at a bare simmer and cook for 30 minutes, or until the beef is almost tender.
5. Add the turnips and cabbage and cook for 15 minutes.
6. Add the beets, vinegar, and dill and cook for another 30 minutes, until all of the veggies are tender.
7. Serve the soup with a dollop of sour cream, sprinkled with fresh dill.
Slow Cooker Instructions: After completing Step 1, place the beef, onion, carrots, celery, garlic, tomato paste, crushed tomatoes and juices, broth, turnips, and cabbage in a slow cooker and cook on low for 8 to 10 hours, until the beef is almost tender. Add the beets, vinegar, and dill, then turn the slow cooker up to high and cook, uncovered, for 45 minutes, until the beets are tender.
Pressure Cooker Instructions: After completing Step 1, place the beef, onion, carrots, celery, garlic, tomato paste, crushed tomatoes and juices, broth, turnips, and cabbage in a pressure cooker. Secure the lid and cook for 35 minutes on high pressure. Allow the pressure to release naturally for 10 minutes before opening the lid. Switch to the sauté function and add the beets, vinegar, and dill. Cook, uncovered, for 30 to 45 minutes, until all of the veggies are tender.
Nut-Free Modification: Omit the dairy-free sour cream.
