Entree: Russia – Kuban – Жаркое ➤ Zharkoye (Hearty Russian meat-and-potato stew of braised meat and root vegetables)

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 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) sunflower oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 1.5 lb (680 g) potatoes, peeled and cut into large chunks
- 3 cloves garlic, minced, about 0.3 oz (8 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine (optional)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional for Kuban warmth)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 3 tbsp (45 ml) sunflower oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 1.5 lb (680 g) potatoes, peeled and cut into large chunks
- 3 cloves garlic, minced, about 0.3 oz (8 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine (optional)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional for Kuban warmth)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the beef pieces dry, season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper, then toss with the flour to coat.
2. Heat 2 tbsp (30 ml) sunflower oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides, transferring browned pieces to a plate.
3. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the chopped onion and carrots until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and smoked paprika, cook 1 minute, then deglaze with the red wine (if using), scraping up browned bits.
5. Return the beef to the pot, add the potatoes, pour in the beef stock so it just covers the ingredients, and add the bay leaves.
6. Bring to a simmer, reduce heat to low, cover, and cook gently for 1.5–2 hours until beef is tender and potatoes are cooked through. Check once and adjust salt and pepper.
7. Remove bay leaves, sprinkle with chopped parsley, and serve hot with rye or crusty bread.

1. Pat the beef pieces dry, season with 1 tsp salt and 1/2 tsp pepper, then toss with the flour to coat.
2. Heat 2 tbsp (30 ml) sunflower oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides, transferring browned pieces to a plate.
3. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the chopped onion and carrots until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and smoked paprika, cook 1 minute, then deglaze with the red wine (if using), scraping up browned bits.
5. Return the beef to the pot, add the potatoes, pour in the beef stock so it just covers the ingredients, and add the bay leaves.
6. Bring to a simmer, reduce heat to low, cover, and cook gently for 1.5–2 hours until beef is tender and potatoes are cooked through. Check once and adjust salt and pepper.
7. Remove bay leaves, sprinkle with chopped parsley, and serve hot with rye or crusty bread.