Beef stew with Borodinsky bread
6 servings
90 minutes
Beef stew with Borodinsky bread is a dish infused with the spirit of Russian cuisine, combining the depth of meat flavor with the aroma of rye bread. Its roots can be found in the traditions of peasant meals, where stewed meat and bread were always staples. The rich taste of mature beef unfolds during long simmering with sherry and prunes, acquiring sweet and tart notes. The Borodinsky bread added at the end absorbs the dish's juices, turning into appetizing crispy pieces with a slight tang. This stew highlights a balance of textures – tender meat, rich sauce, golden bread cubes. It is enjoyed on cold evenings, paired with strong tea or a glass of red wine, savoring each bite that transports you to a cozy Russian estate with a crackling fireplace.
1
For this dish, it's better to use beef instead of veal – mature, with a pronounced meaty aroma. Clean the meat from the shoulder or shank from visible membranes, cut into cubes of about 3x3 cm. Quickly fry in well-heated oil until browned, season with salt and pepper, and place in a covered fireproof container (ideally – a cast iron or ceramic pot).
- Beef: 500 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
2
In the pan where the meat was fried, add a little more oil and add finely chopped onion and garlic. Sauté until golden and send to the pot with the meat.
- Vegetable oil: 4 tablespoons
- Onion: 2 pieces
- Garlic: 1 head
3
We also add washed prunes and wine – sherry, madeira or port – it doesn't matter as long as it's aromatic and rich. Suitable spices here are 'earthy' ones: coriander, rosemary, juniper berries, coarsely ground black pepper.
- Prunes: 150 g
- Sherry: 100 ml
- Ground coriander: to taste
- Rosemary: to taste
- Juniper berries: to taste
4
Stir the contents of the pot and place it on low heat or, even better, in the oven for about one to one and a half hours, watching that the liquid doesn't evaporate, adding broth or wine if necessary.
- Sherry: 100 ml
5
Meanwhile, we cut the Bordian bread into cubes about the same size as the meat. We place them on a baking sheet and dry them in the same oven – they need to be covered with a firm crust but not turn into croutons. 15 minutes before the stewing is finished, we add the bread cubes to the pot.
- Borodinsky bread: 3 pieces
6
When the meat is ready, let it rest for half an hour without taking it out of the oven, without opening the lid, and defending against drooling family members.