|Beef short ribs||2 Pound, cut up|
|Carrots||4 , sliced (Around 2 Cups)|
|Turnips||3 , peeled, sliced, and cut in strips (Around 1.5 Cups)|
|Celery ribs||3 , sliced (Around 1 Cup)|
|Onion||1 Medium, sliced (Around 1 Cup)|
|Tomato paste||6 Ounce|
|Water||1 Cup (16 tbs)|
|Beets||2 Medium, peeled, sliced, and cut in strips (Around 2 Cups)|
|Head cabbage||1 Small, cut into 6 wedges|
|Dairy sour cream||1 Tablespoon|
Trim excess fat from ribs.
In 4 1/2-quart Dutch oven brown ribs on all sides; drain.
Add carrots, turnips, celery, and onion.
Blend the 4 cups water with tomato paste, salt, and pepper; pour over meat and vegetables in Dutch oven.
Cover; bake at 350Â° for 2 hours.
Skim off fat.
Combine the 1 cup water, sugar, and vinegar; stir into meat mixture.
Add beets; place cabbage wedges atop mixture, pushing partially into liquid.
Cover; bake 1/2 hours more.
Pass sour cream to spoon atop.
Crockery cooker directions: Use ingredients as above except use only 3 cups water.
Trim ribs as above; brown and drain.
Place carrots, turnips, celery, onion, and beets in electric slow crockery cooker; top with ribs.
Combine only 3 cups water with tomato.paste, salt, pepper, sugar, and vinegar; mix well.
Pour over ribs.
Cover; cook on low-heat setting 10 to 12 hours.
Skim off fat.
Fifteen minutes before serving stew, cook cabbage wedges in a 3-quart saucepan in a large amount of boiling, salted water till tender, 10 to 12 minutes.
Serve with stew.
Pass sour cream to top each serving.