Prep Time:
30 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 40 mins
Servings:
16
Yield:
16 servings
Ingredients
Directions
Cut chuck steak into cubes.
Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.
Nutrition Facts (per serving)
| 372 | Calories |
| 16g | Fat |
| 38g | Carbs |
| 14g | Protein |
