Entree: Russia – Arctic North – Жаркое ➤ Zharkoye (Hearty Russian meat and potato stew braised with root vegetables and herbs)

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 1 hr 35 min

Total 1 hr 50 min

Ingredients

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

- 1.5 lb (680 g) beef chuck, cut into 1- to 1.5-inch (3.81 cm) pieces
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 medium onions, approx. 10 oz (280 g), thickly sliced
- 3 medium carrots, approx. 8 oz (225 g), peeled and cut into 1/2-inch (1.27 cm) rounds
- 1.5 lb (680 g) potatoes, peeled and cut into 1- to 1.5-inch (3.81 cm) chunks
- 3 cups (720 ml) beef stock (preferably low-sodium)
- 1 tbsp (15 g) tomato paste
- 2 bay leaves
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 ml) red wine vinegar or apple cider vinegar (optional)
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1- to 1.5-inch pieces
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 medium onions, approx. 10 oz (280 g), thickly sliced
- 3 medium carrots, approx. 8 oz (225 g), peeled and cut into 1/2-inch rounds
- 1.5 lb (680 g) potatoes, peeled and cut into 1- to 1.5-inch chunks
- 3 cups (720 ml) beef stock (preferably low-sodium)
- 1 tbsp (15 g) tomato paste
- 2 bay leaves
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 ml) red wine vinegar or apple cider vinegar (optional)
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Instructions

1. Pat the beef dry, toss with 1 tbsp (8 g) flour and season with 1 tsp (3 g) of the salt and 1/2 tsp (2 g) pepper. Heat 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter in a large heavy pot over medium-high heat and brown the beef in batches until well caramelized; transfer browned beef to a plate.
2. Add the remaining 1 tbsp (15 ml) oil and remaining 1 tbsp (14 g) butter to the pot. Sauté the onions until translucent and lightly golden, about 6–8 minutes. Add the carrots and cook 3–4 minutes.
3. Return the beef to the pot with the potatoes. Stir in the tomato paste, pour in the beef stock, add the bay leaves, remaining salt and pepper, and the vinegar if using. Bring to a simmer, then reduce heat to low, cover partly, and simmer gently for 1 to 1 1/2 hours until the beef is fork-tender and the potatoes are cooked.
4. Uncover and simmer 10–15 minutes to reduce and thicken the cooking liquid slightly. Adjust seasoning to taste, remove bay leaves, and sprinkle with chopped dill before serving.