Zharkoye Russian Stew
Warm up with the comforting flavors of Zharkoye, a traditional Russian stew that’s hearty, aromatic, and packed with wholesome ingredients. Tender chunks of seared beef, melt-in-your-mouth potatoes, sweet carrots, and a savory tomato-based broth infused with bay leaves and garlic create a deeply satisfying meal. Slow-simmered to perfection, this one-pot dish boasts a rich, homemade taste that’s ideal for cozy family dinners or cold-weather gatherings. Garnished with fresh parsley and served on its own or alongside crusty bread, Zharkoye delivers a taste of rustic Russian cuisine that’s as nourishing as it is delicious. Perfect for stew lovers, this dish is simple to prepare yet brimming with flavor, making it a must-try comfort food classic.
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Recipe Information
Ingredients
- 500 grams Beef (chuck or stew meat)
- 4 medium Potatoes
- 2 medium Carrots
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Tomato paste
- 4 cups Beef stock
- 2 tablespoons Sunflower oil
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Cut the beef into bite-sized chunks and pat dry with paper towels to remove excess moisture.
Peel and cube the potatoes into roughly 1-inch pieces. Peel and slice the carrots into rounds. Finely dice the onion, and mince the garlic cloves.
Heat the sunflower oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the pot and cook for 2-3 minutes, stirring constantly, to enhance its flavor.
Return the seared beef to the pot, and pour in the beef stock. Add the bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 40 minutes, stirring occasionally.
After 40 minutes, add the potatoes and carrots to the pot. Stir to combine and ensure the vegetables are submerged in the broth.
Cover the pot again and continue to simmer for another 30-40 minutes, or until the beef is tender and the vegetables are fully cooked.
Taste and adjust the seasoning with more salt and pepper, if necessary.
Remove the bay leaves and discard them. Garnish the stew with freshly chopped parsley before serving.
Serve the Zharkoye hot as a standalone dish or with crusty bread for dipping into the rich broth.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8855 mg | 385% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.4 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7378 mg | 157% | |
*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.
