Entree: Ukraine – Odesa & Black Sea – Жаркое ➤ Zharkoye (Hearty braised meat and root vegetable stew typical of Eastern Ukraine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 5 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1/2 inch cubes
- 2 tbsp (30 ml) sunflower oil or vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 medium carrots, about 8 oz (225 g), sliced
- 4 medium potatoes, about 1.5 lb (700 g), peeled and cut into large chunks
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) water
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- 1 tbsp (15 g) butter (optional, stirred in at end)

Instructions

1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Season the beef cubes with salt and pepper and sear in batches until well browned on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the chopped onion and carrots to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes to bloom the flavors.
3. Return the seared beef to the pot. Add the beef broth, water, bay leaf, paprika, and remaining salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 50–60 minutes, or until the beef begins to become tender.
4. Add the potatoes to the pot, stir gently to combine, recover, and continue simmering until potatoes and beef are fully tender, about 20–30 minutes more. Add a splash more water or broth if the stew becomes too dry.
5. Adjust seasoning to taste. Stir in the butter if using and remove the bay leaf. Let the stew rest 5 minutes off the heat.
6. Garnish with chopped parsley and serve hot with crusty bread or pickles on the side.