Roast beef with potatoes
8 servings
180 minutes
Beef stew with potatoes is a classic dish of Russian cuisine, filled with home comfort and warmth. Its roots go back to peasant traditions when simple yet nutritious ingredients came together in a hearty meal. Tender pieces of beef infused with thyme aroma are simmered in a rich broth and wine sauce, creating a deep flavor with a hint of acidity. Potatoes and carrots add pleasant sweetness to the dish, making it an ideal winter treat. A special touch is the green peas that add freshness and lightness. This stew pairs perfectly with rye bread and pickles, highlighting its rich taste. It symbolizes not just food but an entire ritual of family dinners where the aroma of stewed meat fills the home and its flavor brings a sense of comfort and warm communication.
1
Place the baking tray on the middle rack and preheat the oven to 150 degrees. Clean the beef from membranes and cut it into cubes about 3.5-4 cm in size, then dry with paper towels, season with salt and pepper. In a heavy-bottomed pot, heat 1 tablespoon of oil over medium heat. Sear half of the meat for 10 minutes until browned, then transfer to a plate. Add another tablespoon of oil and repeat with the second half.
- Boneless beef: 1300 g
- Vegetable oil: 3 tablespoons
2
Chop the onion, garlic, and thyme. In a pot, heat the last tablespoon of oil, add the onion, and sauté for 5 minutes until soft. Then add the tomato paste, garlic, and sauté for 30 seconds. Stir in the flour and cook for another minute. Slowly pour in the wine. Then add the broth, thyme, bay leaf, and browned beef. Bring to a boil, cover, and place in the oven. Cook for 1 hour.
- Onion: 2 heads
- Tomato paste: 1 tablespoon
- Garlic: 2 cloves
- Wheat flour: 3 tablespoons
- Red dry wine: 1 glass
- Chicken broth: 2 glasss
- Fresh thyme: 5 g
- Bay leaf: 2 pieces
3
Peel the potatoes and cut them into cubes like the meat. Slice the carrots into thin rounds. Transfer the vegetables to a pot, cover with a lid, and return to the oven for another hour — the beef should become tender.
- Red Potatoes: 700 g
- Carrot: 4 pieces
4
Take the pot out of the oven, remove the bay leaf, and add the peas. Stir and, after letting it sit for 5 minutes, season with pepper and salt to taste.
- Frozen green peas: 130 g
- Salt: to taste
- Ground black pepper: to taste