Cover hands in vegetable oil to avoid staining when peeling and shredding beets. In a large saucepan, fry the onion and carrots in 1 tbsp butter until onions are transparent. Add the beets and saute another 5 minutes. Transfer to a bowl and increase heat under pan. Add 1 tbsp butter and saute the garlic 30 seconds then add the beef about 5 pieces at a time and brown on all sides. Remove beef and repeat until all beef is browned. Place all browned beef, liquids, potatoes, salt and spices into the pan. Simmer covered 60 to 90 minutes. Add onion, carrot, and beets, and shredded cabbage back into the pan and simmer another 30 minutes. Serve with generous dollop of sour cream.