Borscht-Inspired Beef and Balsamic Beet Stew

Ingredients

• 1 lb. boneless beef chuck short rib or stew meat, cut into medium-sized chunks
• 2-3 tbsp. sauté oil (I like avocado or olive oil)
• 8 cups vegetable or beef broth (32 oz)
• ½ large sweet or yellow onion, thinly sliced
• 2 large carrots, peeled and sliced into thin discs
• 1 large russet potato, peeled and chopped into bite-sized pieces
• 2 bay leaves
• 2 tsp. tomato paste
• ½ small green or red cabbage, thinly sliced or shredded
• 1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad
• ¼ cup vinegar
• Salt to taste
• Black pepper to taste
• Sour cream for serving
• Chopped fresh dill for serving