The Cluttered Pantry

Ingredients:

• 4 – 6 medium sized fresh beets (they are yucky and dirty if you by them right, scrub then peel, then julienne or rough dice your call)
• 1 medium red onion (i suppose you can use white, but that seems silly)
• 2 cups carrots
• 1 cup thinly sliced red cabbage and/or thinly sliced potato
• 1 pound beef (you know, if you do that sort of thing..  if not I strongly recommend using some butter to make sure your stock is more than just broth) dice it small, coat in flour – pepper/salt/crushed garlic
• enough garlic stock (you can use chicken or beef broth if you prefer) to cover the ingredients

Method:

• Heat pan really hot with a tablespoon or so of oil then seer the meat and brown really well (the more you do the better the caramelized brown bits will be for the broth)
• Toss in the onion and saute’, add the carrots and beets and give a good toss into the drippings then add the garlic stock (just a small amount at first to let you use a wooden spoon to scrape the bottom of the pan with, then pour in the rest.)
• Bring to a full boil then reduce the heat and simmer for as long as you can stand (you can eat it within an hour if you like bity veggies, but the longer it simmers the better the flavors are.)
• Right before you turn off heat add in a tablespoon of butter, and serve with at least a dollop of sour cream (man it is so good)

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