Entree: Russia – Moscow & Central Russia – Жаркое ➤ Zharkoye (Hearty Russian braised meat and potato stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 1/2-inch (3–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 large onion, about 10 oz (280 g), cut into wedges
- 2 large carrots, about 8 oz (225 g), cut into 1/2-inch (1 cm) rounds
- 1 lb (450 g) waxy potatoes, peeled and halved or quartered
- 3 cloves garlic, minced
- 3 cups (720 ml) beef broth
- 1/2 cup (120 ml) dry red wine or additional broth
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) black pepper, freshly ground
- Salt to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat beef dry and season generously with salt and pepper. Heat vegetable oil and 1 tbsp butter in a large Dutch oven over medium-high heat. Brown beef in batches until well-seared on all sides; transfer to a plate.
2. Reduce heat to medium, add remaining butter and the onion wedges; sauté until translucent and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Sprinkle flour over the onions and stir to coat, cooking 1–2 minutes to remove raw flour taste. Stir in tomato paste until combined.
4. Deglaze the pot with the red wine (or a splash of broth), scraping up browned bits. Return beef to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, then cover and braise gently for 60 minutes.
5. Add carrots and potatoes to the pot, nestling them among the meat. Continue simmering, covered, until meat and vegetables are tender, about 30–40 more minutes. Add additional broth or water if needed to keep a moist braise.
6. Remove bay leaves and thyme sprigs (if used). Adjust seasoning with salt and pepper. If a thicker gravy is desired, mash a few potato pieces into the liquid and stir.
7. Serve hot garnished with chopped parsley; traditional with dark rye or black bread if desired.