Stuffed-Cabbage Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 lb. beef chuck for stew, cut in 1-inch chunks
1 (1 lb.) pkg. classic cole slaw mix
1 large onion, chopped
1 (28 oz.) can crushed tomatoes in puree
2 (14.5 oz.) cans beef broth
1 c. water
1/2 c. packed light brown sugar
1 Tbsp. fresh lemon juice
1 tsp. salt
1/3 c. long-grain white rice

Preparation

Heat oil in 6-quart pot over medium heat. Add beef. Saut until browned, about 6 minutes. Add cole slaw mix and onion. Cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt. Bring to boiling. Add rice. Reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender. Makes 8 servings.