Entree: Russia – Eastern Siberia – Жаркое ➤ Zharkoye (Hearty Eastern Siberian braised meat and potato stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 25 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (3–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced
- 3 medium carrots, about 10 oz (280 g), peeled and cut into 1/2-inch (1 cm) rounds
- 6 medium potatoes, about 2 lb (900 g), peeled and cut into large chunks
- 4 cups (960 ml) beef stock
- 1 tbsp (15 g) tomato paste
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) butter
- 2 tbsp (8 g) fresh dill, chopped (or parsley)

Instructions

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add vegetable oil. Season beef cubes with salt and pepper.
2. In batches, brown the beef on all sides (2–3 minutes per side) without crowding the pan; remove and set aside.
3. Reduce heat to medium, add the diced onion and a pinch of salt, and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1 minute, then return the beef to the pot. Add thyme and bay leaves and pour in beef stock to just cover the meat.
5. Bring to a gentle simmer, cover, and braise on low heat for 1 to 1¼ hours, or until the beef begins to become tender.
6. Add the carrots and potato chunks to the pot, increasing heat to maintain a gentle simmer. Cover and continue to cook for 30–40 minutes, until vegetables and meat are fork-tender.
7. Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Stir in butter until melted for added richness.
8. Sprinkle with chopped fresh dill (or parsley) and serve hot with rustic bread or boiled dumplings.