Roast Navy Style
6 servings
120 minutes
Fleet-style stew is a hearty and aromatic dish of European cuisine that has long been prepared by sailors and travelers. Its simplicity and the availability of ingredients have made it a favorite among those who appreciate nutritious and rich food. Tender pieces of beef infused with the aromas of thyme and bay leaves are slowly stewed with potatoes and onions, creating an amazingly harmonious flavor. The golden crust of vegetables, rich meat broth, and fresh parsley aroma turn this dish into true home comfort. Traditionally, the stew is served directly in the pot, complemented by beets and pickled cucumbers, adding a slight spiciness to it. It is the perfect choice for a warm family dinner or a hearty lunch after a long day.
1
Pound the meat and cut it into pieces. Peel the potatoes and slice them.
- Beef tenderloin: 8 pieces
- Potato: 10 pieces
2
Peel and chop the onion, fry until golden brown. Add the meat and sauté slightly. Pour water into the pan, then drain the resulting meat broth into a pot. Layer potatoes, meat, and onions in there. The bottom and top layers should be potatoes. Salt and pepper each layer. Add thyme and bay leaf.
- Onion: 3 pieces
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Black peppercorns: 5 piece
- Thyme: 1 teaspoon
- Bay leaf: 2 pieces
3
Pour the broth over the roast so that it slightly covers the top layer.
- Water: 2 glasss
- Beef stock cube: 1 piece
4
Put on the fire and bring to a boil, then let it simmer on low heat for 40-60 minutes until the meat is tender.
5
Sprinkle with parsley and serve directly in the pot. Serve with beets and pickled cucumbers.
- Chopped parsley: to taste
- Beetroot: to taste
- Marinated cucumbers: to taste