Peasant's Wife's Stew
6 servings
120 minutes
The farmer's wife's stew is a traditional village dish infused with the spirit of European cuisine. It evokes the coziness of a family hearth where slow cooking tenderizes the meat and smoked fat and caramelized onions fill the house with aroma. The recipe's roots go back to when peasants created simple yet hearty meals from available ingredients. The stew's flavor is rich and deep, with a pleasant sweetness from blackcurrant jam. This dish is perfect for cold evenings, warming the soul and heart when served with rye bread and fresh herbs. It combines simplicity, warmth, and true culinary magic.
1
Chop the meat with bones into small pieces and pack tightly in a pot.
- Beef: 1 kg
2
Pour water to cover the meat.
3
Bring to a boil, skim off the foam.
4
Add salt, pepper, peeled garlic, bay leaf, and parsley. Cook for 1.5 hours on low heat.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 heads
- Bay leaf: to taste
- Parsley: to taste
5
During this time, cut the fat into thin strips and clean the onion.
- Smoked lard: 200 g
- Onion: 1 head
6
Fry the fat in a pan, add whole onions to the melted fat, and fry until golden.
- Smoked lard: 200 g
- Onion: 1 head
7
Add fat and onion to the cooked meat, let it boil for 15 minutes.
- Smoked lard: 200 g
- Onion: 1 head
8
Fill with blackcurrant jam and parsley and serve.
- Blackcurrant jam: 2 tablespoons
- Parsley: to taste