Russian Beef Stew
A hearty French-inspired beef stew with a Russian twist, perfect for a cold evening.
Ingredients
- ●1.5 pounds Beef
- ●1 medium EnergizingUse any energizing ingredient such as potatoes, carrots, or parsnips
- ●2 medium RussianUse any Russian ingredient such as beets or cabbage
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 tablespoons Tomato paste
- ●2 cups Beef broth
- ●1 cup Red wine
- ●2 teaspoons Dijon mustard
- ●1 teaspoon Thyme
- ●1 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set aside.
- 3
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add the beef broth, red wine, mustard, thyme, salt, and pepper to the pot. Stir to combine.
- 6
Return the beef to the pot and bring to a boil.
- 7
Cover the pot and transfer it to the oven. Braise the stew for 2 1/2 hours, or until the beef is tender.
- 8
Add the energizing and Russian ingredients to the pot and continue to braise for another 30 minutes.
- 9
Serve the stew hot, garnished with fresh herbs if desired.
- 10
Let the stew rest for 10 minutes before serving.
- 11
Strain the stew through a fine-mesh sieve into a clean pot, discarding the solids.
- 12
Serve the stew hot, garnished with fresh herbs if desired.