Entree: Russia – Tatar Cuisine – Азу ➤ Azu (Hearty Tatar stew of braised beef, potatoes and tangy pickles)

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 40 min

Total 55 min

Ingredients

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

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef stew meat, trimmed and cut into 1/2-inch (1.27 cm) strips
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 cloves garlic, minced (about 0.28 oz (8 g))
- 3 medium potatoes, peeled and cut into 1-inch (2.54 cm) cubes (about 1 lb (450 g))
- 1 green bell pepper, seeded and sliced (about 6 oz (170 g))
- 2 medium pickled cucumbers, diced (about 6 oz (170 g))
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) white vinegar or pickle brine
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) fresh dill, chopped
- Sour cream for serving (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef stew meat, trimmed and cut into 1/2-inch strips
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 8 g)
- 3 medium potatoes, peeled and cut into 1-inch cubes (about 1 lb / 450 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 medium pickled cucumbers, diced (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) white vinegar or pickle brine
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) fresh dill, chopped
- Sour cream for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season beef strips with 1/2 tsp (3 g) salt and brown in batches until well seared; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté the sliced onion until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste and smoked paprika; cook 1–2 minutes to develop flavor. Return browned beef to the pot and stir to coat.
4. Add potatoes, bell pepper, bay leaf, and beef broth. Bring to a simmer, cover partially, and cook 20–25 minutes until potatoes are nearly tender.
5. Add diced pickled cucumbers, white vinegar or pickle brine, and butter. Simmer uncovered 8–10 minutes until sauce thickens slightly and beef is tender. Adjust seasoning with salt and pepper.
6. Remove bay leaf, stir in chopped dill, and serve hot with a dollop of sour cream if desired.