Zharkoe (Russian Beef and Potato Stew)

Method

1. 1Cut 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. 2In 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. 3Pour in the beef broth or water (500 ml) to the level of the meat, season with the salt, and add the bay leaf and pepper. Cover and simmer over low heat for 60–90 minutes until the beef is tender enough that a fork pulls the fibers apart with almost no resistance. Good meat is half the battle in zharkoe.
4. 4Cut the potatoes into large cubes. Add them when the meat is nearly done, or they fall apart; top up with more broth or water to cover.
5. 5Simmer another 25–30 minutes until the potatoes are tender. Mash a few pieces against the side — the starch thickens the gravy without flour.
6. 6Ten minutes before the end, stir in the sour cream and keep it at a gentle simmer without a hard boil, or it splits. Taste and add more salt if needed.
7. 7Off the heat, add chopped dill. Let it rest covered for 10 minutes and serve with pickles and bread.