Entree: Ukraine – Kyiv & Central Ukraine – Каша з м'ясом ➤ Kasha z m'yasom (Hearty buckwheat groats cooked with braised meat and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1‑inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 large carrot, grated or diced (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste (optional, for depth)
- 2 cups (170 g) buckwheat groats (kasha), rinsed
- 3 cups (720 ml) beef broth or hot water
- 2 tbsp (28 g) butter
- 1 bay leaf
- 1/4 cup (15 g) chopped fresh dill or parsley for garnish

Instructions

1. Heat 1 tbsp oil in a heavy skillet or Dutch oven over medium-high heat. Season the beef cubes with 1/2 tsp salt and 1/4 tsp black pepper, then brown in batches until well seared on all sides. Remove and set aside.
2. Add remaining 1 tbsp oil to the pan, reduce heat to medium, and sauté the chopped onion and carrot until soft and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in 2 tbsp tomato paste (if using) and cook 1–2 minutes to caramelize slightly. Return the browned beef to the pan.
4. Add the rinsed buckwheat groats and stir to coat them in the fat and vegetables; toast the groats for 2–3 minutes until aromatic.
5. Pour in 3 cups beef broth, add 1 bay leaf, remaining 1/2 tsp salt and 1/4 tsp black pepper, bring to a boil, then reduce heat to low, cover tightly and simmer for 15–20 minutes until the buckwheat is tender and liquid is absorbed.
6. Remove from heat, stir in 2 tbsp butter, adjust seasoning, and let sit covered for 5 minutes to steam.
7. Fluff gently with a fork, discard the bay leaf, garnish with chopped dill or parsley, and serve hot.