Russian Chuck Roast Stew
A hearty, comforting stew made with tender chunks of chuck roast and a rich, flavorful broth.
Ingredients
- ●1.5 pounds chuck roastpreferably with some marbling
- ●2 tablespoons old fashioned vegetable oilfor browning the roast
- ●4 cups russian beef brothhomemade or store-bought
- ●1 medium diced onionabout 2 cups
- ●2 medium diced carrotabout 1 cup
- ●2 large diced potatoabout 2 cups
- ●2 teaspoons beef stew seasoningor to taste
- ●1 teaspoon saltor to taste
- ●1/2 teaspoon black pepperor to taste
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the chuck roast with salt and pepper.
- 3
Heat the oil in a large Dutch oven over medium-high heat.
- 4
Sear the roast on all sides until browned, about 2-3 minutes per side.
- 5
Remove the roast from the pot and set it aside.
- 6
Add the diced onion to the pot and cook until it's softened and lightly browned, about 5 minutes.
- 7
Add the diced carrot and cook for another 5 minutes.
- 8
Add the diced potato, beef broth, and beef stew seasoning to the pot.
- 9
Return the roast to the pot and bring the stew to a boil.
- 10
Cover the pot and transfer it to the preheated oven.
- 11
Braise the stew for 2 1/2 to 3 hours, or until the roast is tender and the vegetables are cooked through.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Serve the stew hot, garnished with chopped fresh parsley or dill if desired.