Russian Beef Stew
A hearty beef stew originating from Russian cuisine, perfect for a cold winter evening.
Ingredients
- ●1.5 lbs Beef (1.5 lbs)Cut into 1-inch cubes
- ●1 medium Onion (1 medium)Chopped
- ●2 medium Carrots (2 medium)Sliced
- ●2 large Potatoes (2 large)Sliced
- ●1 cup Mushrooms (1 cup)Sliced
- ●2 cups Beef broth (2 cups)
- ●2 tbsp Tomato paste (2 tbsp)
- ● Salt (to taste)
- ● Black pepper (to taste)
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef in batches until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then add the onion and cook until softened, about 5 minutes.
- 4
Add the carrots and potatoes, cook for 5 minutes.
- 5
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 6
Add the browned beef back into the pot, along with the beef broth and tomato paste.
- 7
Bring to a boil, then reduce heat to low and simmer, covered, for 2 1/2 hours, or until the meat is tender.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot garnished with fresh parsley, if desired.