Zharkoe (Russian Beef and Potato Stew)

Ingredients

Method

1. 01
   Cut the beef into 3–4 cm cubes and pat dry. Brown it in oil over high heat in batches until well crusted — that crust gives the gravy its color and flavor. Set it aside.
2. 02
   In the same fat, sauté the onion and carrot until soft, return the meat, add the garlic and tomato paste, and warm for a minute so the paste loses its raw edge and tints the sauce.
3. 03
   Pour in broth or water to the level of the meat, add the bay leaf and pepper. Cover and simmer over low heat for 60–90 minutes until the beef is tender. Good meat is half the battle in zharkoe.
4. 04
   Cut the potatoes into large cubes. Add them when the meat is nearly done, or they fall apart; top up the liquid to cover.
5. 05
   Simmer another 25–30 minutes until the potatoes are tender. Mash a few pieces against the side — the starch thickens the gravy without flour.
6. 06
   Ten minutes before the end, stir in the sour cream and keep it at a gentle simmer without a hard boil, or it splits. Season to taste.
7. 07
   Off the heat, add chopped dill. Let it rest covered for 10 minutes and serve with pickles and bread.

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