2 tsp oil
2 Tbsp all-purpose flour
1 lb beef chuck cubes for stew, cut in 3/4-in. pieces
2 cups chopped red onions
14 oz each) 99 % fat-free lower-sodium beef broth
1 small bay leaf
5 cups coarsely shredded cabbage
small red potatoes, cut in 3/4-in. cubes
8 oz carrots, peeled and thinly sliced
1 lb beets, peeled and cut in /2-in. pieces
1/4 cup red wine vinegar
Garnish: reduced-fat sour cream, chopped fresh dill
Cooking Instructions
Heat oil in a heavy 5- to 6-qt pot over medium-high heat. Put flour and beef in a plastic bag; shake to coat beef. Add to pot and cook, stirring often, 4 minutes or until browned.

Stir in onions and sauté 2 to 3 minutes until they start to soften. Add beef broth and 2 cups water. Bring to a boil, scraping up any brown bits on bottom of pot. Add bay leaf. Reduce heat, cover and simmer 2 hours or until beef is tender.

Stir in cabbage, potatoes, carrots and beets. Cover; simmer 30 minutes or until vegetables are tender. Stir in vinegar.

Ladle into soup bowls. Garnish with sour cream and dill.
calories 319 fat 13g saturated fat 5g cholesterol 42mg sodium 462mg carbohydrate 32g fiber 6g