Ukrainian Beef Stew
A hearty and flavorful beef stew originating from Ukraine, perfect for a cold winter's day. The slow-cooked beef and vegetables are infused with a rich and savory sauce.
Ingredients
- ●2 medium Spring onions
- ●1 kg Beef short ribs
- ●1/4 cup BlueberriesUsed to add a hint of sweetness to the stew
- ●1 medium head Braised red cabbage
- ●2 tsp Caraway seeds
- ●to taste Salt
- ●to taste Black pepper
- ●2 cups Beef broth
- ●1 cup Wine (red)
- ●2 tbsp Tomato paste
- ●2 tbsp Duck fat or oil
Instructions
- 1
Heat the duck fat or oil in a large Dutch oven over medium-high heat.
- 2
Sear the beef short ribs until browned on all sides, then remove and set aside.
- 3
Add the spring onions to the pot and cook until softened, about 5 minutes.
- 4
Add the caraway seeds, salt, and black pepper to the pot and cook for 1 minute.
- 5
Add the beef broth, wine, tomato paste, and browned beef to the pot.
- 6
Return the pot to the stovetop and bring to a boil, then cover and transfer to the oven.
- 7
Braise the stew in the oven for 2 1/2 hours, or until the beef is tender.
- 8
Add the braised red cabbage to the pot and cook for an additional 30 minutes.
- 9
Stir in the blueberries and cook for an additional 5 minutes.
- 10
Serve the stew hot, garnished with chopped fresh parsley if desired.
- 11
Let the stew rest for 10 minutes before serving.
- 12
Serve with crusty bread or over mashed potatoes.