A slow-cooked one-pot stew of beef chunks, potatoes, carrots, and onions in a rich broth, served piping hot with dark bread.
Ingredients
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600g beef stew meat, cubed
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4 potatoes, cubed
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2 carrots, sliced
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2 onions, diced
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2 tablespoons tomato paste
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1 liter beef broth
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2 tablespoons oil
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2 bay leaves
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Salt and pepper
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Fresh parsley
Instructions
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1
Brown beef cubes in oil in a heavy pot.
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2
Add onions and carrots, cook 5 minutes.
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3
Stir in tomato paste, add broth and bay leaves.
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4
Simmer covered for 1 hour until beef is tender.
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5
Add potatoes, cook 20 more minutes until potatoes are done.
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6
Season and serve with fresh parsley.
Did You Know?
Zharkoe was traditionally cooked in ceramic pots placed inside the cooling bread oven, simmering for hours.