Ingredients
16
16 servings
- •2 ½ pounds chuck steak
- •4 (32 fluid ounce) containers vegetable stock
- •4 (16 ounce) cans beer
- •½ cup olive oil
- •1 tablespoon ground paprika
- •1 ½ teaspoons ground white pepper
- •1 medium head cabbage, chopped
- •2 large onions, chopped
- •2 medium carrots, chopped, or more to taste
- •½ medium head garlic, peeled and minced
- •1 cup basmati rice
- •⅔ cup wild rice
- •3 (15 ounce) cans tomato puree
- •1 (15 ounce) can diced tomatoes
- •⅓ cup white sugar
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 372
- Carbohydrate: 38g
- Fat: 16g
- Fiber: 5g
- Protein: 14g
- Sugar: 12g
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