Entree: Russia – Western Siberia – Жаркое ➤ Zharkoye (Hearty Russian braised meat and potato stew simmered with root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 5 oz / 140 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 8 oz (225 g) carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 8 oz (225 g) mushrooms, cleaned and halved
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry red wine or additional broth
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) chopped fresh dill or parsley for garnish

Instructions

1. Season the beef generously with salt and pepper. Heat vegetable oil in a heavy pot over medium-high heat and brown the beef in batches until deeply browned; remove and set aside.
2. Reduce heat to medium, add onion and cook until translucent, about 5–7 minutes. Add garlic and tomato paste and cook 1–2 minutes, stirring to combine and slightly caramelize the paste.
3. Return the beef to the pot, add wine (or extra broth) to deglaze, scraping up browned bits. Pour in beef broth, add the bay leaf and thyme, and bring to a gentle simmer.
4. Add carrots and potatoes, cover, and simmer gently for about 25 minutes. Add mushrooms, season with salt and pepper, and continue simmering until all vegetables and meat are tender, about 15–20 minutes more.
5. Stir in butter for richness, adjust seasoning, and remove the bay leaf. Let the stew rest 5 minutes off the heat to meld flavors.
6. Serve hot, garnished with chopped dill or parsley and with crusty rye bread if desired.