Ukrainian-style Braised Beef and Potatoes

This braised beef and potato dish - жаркое (zharkoye) - is a beautifully hearty, delicious taste of Eastern Europe. My recipe is a blend of Tatyana's lovely recipe and Catalina's version. I hope it warms your stomach and heart the way it does mine!

Ukrainian-style Braised Beef and Potatoes

Ingredients

1 tablespoon of vegetable oil

500g / 1lb of stewing beef

Salt (to taste)

1 medium onion (chopped or sliced)

5 cloves of garlic (minced or crushed)

1 teaspoon of smoked paprika

1/2 teaspoon of cumin

Black pepper (to taste)

1 tablespoon of tomato paste

2 cups of beef broth

1 cup of water

2 bay leaves

Dried dill (to taste)

3 medium potatoes (cut into chunks or large cubes)

1 tablespoon of cornstarch

1 tablespoon of water

Salt (to taste)

Fresh dill (to garnish)

Sour cream (to garnish)

Directions

1) If using an instant pot, add the vegetable oil and set the pot to sauté on medium heat before adding the stewing beef with a sprinkle or two of salt. Sauté until the beef is browned on all sides. (If you're using a slow cooker or crockpot, then use a pan.)

2) Add the onion to the beef and cook until the onion is translucent and tender.

3) Stir in the garlic and sauté for a minute before also adding the paprika, cumin, and black pepper and continuing to sauté for another minute.

4) Throw the tomato paste in and keep sautéing for another minute.

5) Deglaze the pot with the beef broth and water (or deglaze your pan with a little of the water before transferring the contents to your crockpot or slow cooker), throw in the bay leaves and dried dill, and set to cook. If you're going to be leaving your beef be for 3 or 4 hours, then set your instant pot/slow cooker/crockpot/instant cookercrock/whatever to high. If you'll be leaving it be for 7+ hours, then set it to low.

6) Once you're approaching mealtime check the beef to see if it's tender (if not, adjust the heat and cooking time accordingly), then bring the pot to a boil and add your potato. Cook until they reach your desired tenderness.

7) Meanwhile, whisk together the cornstarch and tablespoon of water, then stir the resulting slurry into the beef and cook for 3 or 4 more minutes. Taste and add salt if necessary.

8) You can serve the zharkoye as is, but it's best with a dollop of sour cream and fresh dill. A slice or two of baguette never did anyone any harm either. Whatever you serve it with though, enjoy!