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Russian Stew (Zharkoye)

5 from 2 votes
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Course dinner
Cuisine european, russian, ukranian

Ingredients
  

  • 2 lbs pork or beef stew meat  cut into 1″ cubes ( we prefer pork it is more flavorful)
  • 1 1/2 lbs russet potatoes
  • 1 tbl tomato paste or tomato sauce
  • 3 medium carrots
  • 2 small onions or 1 large
  • 2  bay leaves
  • 1 whole head of garlic
  • 1/4 tsp black pepper
  • 2 1/2 tsp salt
  • 1/4 cup chopped fresh dill or fresh parsley
  • 2 tbl oil ( pork fat, tallow, olive oil) 
  • 48 oz  Chicken broth -1 1/2 cartons ( or you can also use beef broth or vegetable stock)

Instructions
 

  • Add two tablespoons of oil ( you can use any oil, I used pork tallow) over medium heat to a large deep skillet, then add cubed meat and season with 1 tsp salt and cracked 1/4 tsp black pepper. Sauté from both sides till all the sides are golden brown.  This will add flavor to the Russian stew. 
  • Cut the onions in half, peel the skin, and cut off the ends, then slice it into thin slices. Add the onions to the sauteed meat and continue to cook together for 5 minutes. As the onions begin to sweat the bottom of the pan will begin to deglaze. 
    Peel then chop the carrots at a slight angle into 1 inch thick slices then add them into the pan. Next, add the tomato paste and give it a good mix. Then Pour the broth over the meat and vegetables then gently mix to combine everything, season with another 1/2 -1 tsp salt, then add more to your liking. Cut the top of the garlic head off to expose the garlic cloves and place it in the middle of the skillet. Add the bay leaf, cover it with a lid, and simmer it for 45 minutes to one hour or until the meat is tender and soft. 
  • Peel and chop the potatoes into 1-inch cubes ( you can add the chopped potatoes into cold water so they do not turn brown while the meat is cooking)
    Once the meat is done cooking add in the potatoes, mix it gently then add more broth to cover the potatoes if it needs it, the potatoes should mostly be covered by the broth. Taste for salt and pepper, cover the skillet with the lid and simmer for another 25 minutes or until the potatoes and carrots are fork tender. Open the lid and simmer for 10 minutes, this will allow the sauce to thicken as the liquids will start to evaporate. 
  • Chop the fresh dill or fresh parsley then add it once you turn the heat off. Mix it in gently. Scoop a heaping serving in a bowl then top it of with a dollop of sour cream and a side of warm homemade sourdough bread, and enjoy this Russian stew! It is so delicious the whole family will love it, and I’m sure everyone will ask for seconds!

Notes

What kind of meat can you use? 

  • pork- country style pork
  • stew meat- beef
  • beef country style ribs
  • beef short ribs
  • chicken thighs
  • baby back ribs
Keyword one pot dinner, stew