Main course

Russian-Style Beef and Potato Stew

Russian beef and potato stew cooks meat and vegetables in stages so the beef becomes tender while the potatoes retain their shape in a concentrated tomato gravy.

What you’ll need

• beef chuck: 1000 g
• potatoes: 1200 g
• onion: 250 g
• carrots: 250 g
• beef stock: 700 ml
• tomato paste: 60 g
• vegetable oil: 50 ml
• garlic: 15 g
• bay leaves: 2 pcs
• fine salt: 13 g
• black pepper: 3 g

How to make it

1. Cut the beef into 4-5 cm cubes, dry thoroughly, and season with half the salt and the pepper. Cut the potatoes larger than the carrots so the vegetables finish together.

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