1 tablespoon butter
1 tablespoon vegetable oil
3 cups stew meat
3 white onions, halved
2 tablespoons rice vinegar
1 medium carrot, thinly sliced
2 medium potatoes, peeled and cubed
1 medium onion, sliced
2 (10 ounce) cans tomato paste
2 cups baby carrots
In a large pot over medium heat, combine butter, oil, onions, rice vinegar, carrots and potatoes. Start slowly, stirring constantly. Cover, reduce heat to low and simmer for 5 minutes. Stir in tomato paste, carrots, onion, tomato paste and carrot. Bring to a boil and boil for 5 minutes. Stir in carrots and onions. Bring to a full boil and add bell pepper and shallots. Reduce heat, cover and simmer for 10 minutes. Stir in dill and carrots peeling. Simmer for 5 minutes.
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