| 3 | tb | Olive oil |
| 3 | lb | Cubed lean stewing beef,; such as brisket or tri-tip |
| 1 1/2 | c | Diced carrots |
| 1 1/2 | c | Sliced onions |
| 2 | tb | Chopped garlic |
| 1/2 | c | Diced celery |
| 5 | c | Peeled and diced raw beets |
| 2 | c | Seeded and diced tomatoes |
| 8 | c | Rich beef stock |
| 3 | c | Dry red wine |
| 1 1/2 | ts | Fennel seed |
| 2 | ts | Thyme leaves (or 1 teaspoon dried) |
| 2 | tb | Balsamic vinegar |
| | Kosher salt and freshly ground black pepper |
| 1/4 | c | Finely chopped fresh parsley |
| 1 1/2 | c | Diced red potatoes |
| 2 1/2 | c | Finely shredded green cabbage |
| 1 | ts | Caraway seed |
| 1 1/2 | lb | Roasted and peeled beets,; cut into 1/4-inch dice |
| | Garnish: Sour cream |
