Slow Cooker Shanghai-Style Beef Borscht

Ingredients

• •2 tablespoons canola oil
• •2 tablespoons butter
• •¼ cup all purpose flour
• •1 medium onion
• •1 pound beef stew meat
• •2 stalks celery
• •1 cup carrots
• •1 large russet potato
• •4 teaspoons garlic
• •2 cups beef broth
• •6 oz tomato paste
• •14½ oz canned tomatoes
• •1 bay leaf
• •1 teaspoon sea salt
• •2 tablespoons brown sugar
• •½ teaspoon ground pepper
• •3 cups cabbage
• •basil

Method

Adapted from foodista.com

1. 1Make a roux by melting butter with Canola oil over medium heat in a skillet.
2. 2Once the butter is completely melted, decrease the heat to low, add flour; stir constantly until the mixture is blended and smooth.
3. 3Add sliced onion into the roux; increase the heat back to medium.
4. 4Stir until the onion is well coated and fragrant; transfer the mixture to the slow cooker.
5. 5Place all other ingredient except the cabbage in the slow cooker; stir well; cover and cook on low for 8 hours.
6. 6Add sliced cabbage, switch slow cooker to high setting.
7. 7Cook for an additional 30 minutes or until the cabbage is tender.
8. 8Taste and add more salt or sugar if desired.
9. 9Dish, garnish with basil and serve with your favorite bread.