Entree: Belarus – Central Culinary Region – Верещака ➤ Vereshchaka (Hearty Belarusian braised meat stew in a rich savory gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (25 mm) cubes
- 1 lb (454 g) beef chuck, cut into 1-inch (25 mm) cubes
- 3 tbsp (45 ml) vegetable oil or rendered pork fat
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced, about 10 oz (285 g)
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef or meat broth
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) prepared mustard
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) sour cream
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh dill or flat-leaf parsley for garnish
- 1 1/2 lb (680 g) potatoes for boiling or mashing, to serve

Instructions

1. Pat the pork and beef dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium-high heat and brown the meat in batches until well-seared; transfer browned meat to a plate.
2. Reduce heat to medium, add remaining oil and the butter, then add the sliced onions. Cook, stirring often, until deeply golden and caramelized, about 20–25 minutes.
3. Add the garlic and tomato paste to the onions and cook 1–2 minutes until fragrant, stirring to combine and caramelize the paste.
4. Return the browned meat to the pot, sprinkle the flour over the mixture and stir to coat. Pour in the broth and vinegar, add the bay leaves, scrape up any browned bits, and bring to a gentle simmer.
5. Cover and simmer gently for 1 1/2 to 2 hours, or until both meats are tender and the sauce has reduced and thickened, stirring occasionally and adjusting liquid if necessary.
6. Stir in the mustard and sour cream off the heat, warm through without boiling, and taste for seasoning; adjust salt and pepper as needed.
7. Meanwhile, boil the potatoes until tender, drain and serve as boiled potatoes or lightly mashed with a knob of butter.
8. Serve the vereshchaka ladled over or alongside the potatoes, garnished with chopped dill or parsley.