Red Cossack
Dive into the rich flavors of the 'Red Cossack,' a hearty beef and beet stew that’s as vibrant as it is comforting. This one-pot recipe combines tender chunks of seared beef with earthy beets, sweet carrots, and a medley of aromatic spices like paprika and cumin, all simmered in a luxurious mix of beef broth and red wine. The addition of grated beets infuses the dish with a stunning ruby hue, while diced potatoes make it extra satisfying. Perfect for cozy evenings, this stew is not only a visual delight but also a feast for the senses. Garnish with fresh dill and a dollop of sour cream for a creamy, herbaceous finish. Ready in just under two hours, the Red Cossack is an irresistible choice for fans of robust, slow-cooked meals. Keywords: beef stew, beet stew, hearty comfort food, one-pot recipe, slow-cooked meals.
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 crushed garlic cloves
- 2 medium-sized, peeled and grated beets
- 2 medium-sized, grated carrots
- 2 tablespoons tomato paste
- 500 milliliters beef broth
- 200 milliliters red wine
- 3 medium-sized, diced potatoes
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh dill
- 4 tablespoons (optional, for serving) sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat and sear on all sides until browned, about 5-7 minutes. Remove the meat and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the crushed garlic and cook for 1 more minute until fragrant.
Add the grated beets and carrots to the pot, cooking for another 5 minutes while stirring occasionally.
Stir in the tomato paste and cook for 2-3 minutes to caramelize and deepen the flavors.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
Return the beef to the pot and pour in the beef broth. Bring to a simmer.
Add the diced potatoes, paprika, cumin, bay leaf, salt, and black pepper. Stir well to combine.
Cover the pot, reduce the heat to low, and let it simmer gently for about 75 minutes, or until the beef is tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot in bowls, garnished with fresh dill and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5163 mg | 224% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 43.0 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7128 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
