Meat in a pot
4 servings
180 minutes
Meat in a pot is a traditional dish of Russian cuisine that embodies the warmth of home and the richness of nature's flavors. Beef, fried to a golden crust, combines with fragrant porcini mushrooms, tender champignons, and the sweetness of carrots to create a rich and harmonious taste. The tomato-wine sauce adds a slight tang and depth, while baking in pots allows the ingredients to exchange aromas and become especially tender. This dish is perfect for family dinners; it warms during cold seasons and delights with its heartiness. Served with herbs that add freshness, the cooking process in pots transforms it into not just a culinary creation but a true ritual that recreates the atmosphere of ancient Russian feasts.
1
Wash the white mushrooms well and soak them overnight. Then boil them in the same water — this way, the mushrooms will retain their rich flavor and aroma.
- Dried porcini mushrooms: 24 g
2
Cut the beef into pieces so that each pot contains 3 pieces weighing 50 grams.
- Beef chuck (shoulder): 600 g
3
Fry the beef in vegetable oil until a golden crust forms.
- Beef chuck (shoulder): 600 g
- Vegetable oil: 50 ml
4
Remove the meat from the pan and pour 800 ml of boiling water into the pan. Wait for the water to boil well, then add tomato paste and wine. Cook for about 10 minutes over medium heat.
5
Strain through a very fine sieve or cheesecloth. You should get a thick, fragrant juice.
6
Place the fried meat in a pot, pour the wine-tomato juice over it, add salt, pepper, and a little sugar to taste. Add some mushroom broth. Simmer for 30 minutes on low heat.
7
While the meat is cooking, prepare the vegetables. Cut the potatoes into cubes and lightly fry them in a pan until a nice golden crust forms.
- Potato: 300 g
8
Fry sliced white mushrooms in vegetable oil.
- Dried porcini mushrooms: 24 g
- Vegetable oil: 50 ml
9
Cut the celery root into cubes.
- Celeriac: 120 g
10
Dice the carrot and onion, and lightly sauté them in vegetable oil.
- Carrot: 200 g
- Onion: 200 g
- Vegetable oil: 50 ml
11
Divide the stewed meat, potatoes, onions, carrots, celery, and minced garlic, small champignons and white mushrooms into four pots.
- Beef chuck (shoulder): 600 g
- Potato: 300 g
- Onion: 200 g
- Carrot: 200 g
- Celeriac: 120 g
- Garlic: 1 clove
- Button mushrooms: 8 pieces
- Dried porcini mushrooms: 24 g
12
Pour the juice into the pots. Cover the pots tightly with a lid and place them in an oven preheated to 200–210 degrees for 30–35 minutes. Ideally, the pot should sit in a baking tray with water to prevent the meat at the bottom from burning.
- Tomato paste: 1 tablespoon
- Dry red wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
13
Serve the ready pots with finely chopped parsley and dill.
- Fresh herbs: to taste