James developed this Borscht Stew based on memories of his Mom’s cooking….

Clean and roughly chop:

• 3-4 beets with greens
• 2 stalks celery
• 3 medium carrots
• 1 medium onion
• 3 small Yukon Gold potatoes

Brown in bottom of large pot in a little vegetable oil:

• 1 1/2 lbs chuck steak dredged in
• 3 Tbsp. flour
• salt and pepper

After meat is browned, add vegetables. Cook until veggies are soft, and then add:

• 28 oz. can diced tomatoes
• 2 tsp. red wine vinegar
• 4 cups chicken broth (or water)
• Handful of chopped dill

Simmer over medium heat covered until everything is soft (about an hour…maybe longer?), adding additional liquid if needed. Serve with dollop of sour cream and enjoy.