Entree: Russia – St. Petersburg & Northwest – Жаркое ➤ Zharkoye (Hearty Russian meat-and-potato stew braised with root vegetables and savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 medium carrots, sliced into 1/2-inch (1.25 cm) rounds, approx. 8 oz (225 g)
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) water
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh dill or parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes with a little salt and pepper. Working in batches, brown the beef on all sides, about 3–4 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add the chopped onion to the pot and cook until translucent and beginning to brown, about 5–7 minutes. Add the carrots and cook 3–4 minutes more.
3. Stir in the garlic and tomato paste and cook 1 minute until fragrant. Return the beef to the pot and stir to combine.
4. Add the potatoes, beef broth, and water. Add the bay leaf, remaining salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 45–60 minutes until the beef and potatoes are tender.
5. Uncover and taste; adjust seasoning with salt and pepper. If you prefer a slightly thicker sauce, simmer uncovered 5–10 minutes to reduce. Stir in the butter if using for a richer finish.
6. Remove the bay leaf, sprinkle with chopped dill or parsley, and serve hot with rye bread or pickled vegetables if desired.