Stewed beef with vegetables
6 servings
320 minutes
Braised beef with vegetables is a true embodiment of Russian cuisine, where slow cooking plays an important role in revealing the flavor of each ingredient. The dish's history is rooted in home cooking traditions when meat was cooked in ovens for hours until incredibly tender. Aromatic ribeye infused with spices gently falls apart into fibers, while potatoes, carrots, and onions absorb the meat's juices and gain rich flavor. A light hint of garlic adds zest, and fresh parsley brings notes of freshness. This dish is perfect for cozy family evenings when you want to warm up and enjoy deep flavors. Braised beef is served with broth or on a large platter, making it a versatile option for both everyday dinners and festive tables.
1
Wash 1 kg of beef ribeye and place it in a pot, add 1 liter of water, bay leaf, fragrant and black pepper, and salt. Cover with a lid and bake in the oven for 2 hours at 140 degrees.
- Beef: 1 kg
- Allspice peas: 3 pieces
- Black peppercorns: 15 pieces
- Salt: to taste
2
Chop the potatoes, onions, and carrots into large pieces. Place the vegetables in a deep bowl, grind black pepper over them, add 2 tablespoons of olive oil and mix well with your hands. Take the meat out of the oven, add the vegetables and bake for another hour at the same temperature.
- Potato: 1 kg
- Onion: 2 pieces
- Carrot: 1 piece
- Black peppercorns: 15 pieces
- Olive oil: 2 tablespoons
3
Slice the garlic into strips, add it to the meat, mix and turn off the oven after 10 minutes, leave the meat in it for another 2 hours without opening the door. Chop a small bunch of parsley, take the meat out of the oven, add it to the meat and mix.
- Garlic: 1 clove
- Parsley: 1 bunch
4
It can be served in portions in deep plates with broth or on a large dish.