Polish Borscht with Beef and Dill - Slow Braised

Method

1. In a large pot, sear the beef chuck over medium heat until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, carrots, and garlic until softened, about 5 minutes.
3. Add the beets, potatoes, cabbage, and tomato paste. Cook for 5 minutes, stirring frequently.
4. Return the beef to the pot, add the beef broth and bay leaf. Bring to a gentle simmer.
5. Cover and cook on low heat for 3 to 4 hours, allowing the flavors to meld and the beef to become tender.
6. Season with dill before serving. Add a dollop of sour cream if desired.
7. For whole cuts, ensure the internal temperature reaches 63°C (145°F) and let rest for at least 3 minutes before serving.