Intensely Braised Russian Beef Stew
A hearty, comforting stew made with tender beef and rich flavors.
Ingredients
- ●1 pound beef stew meat
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 medium potatopeeled and chopped
- ●8 oz mushroomsliced
- ●2 tablespoons all-purpose flour
- ●2 cups beef broth
- ●1 cup red wine
- ●2 tablespoons tomato paste
- ●1 teaspoon dried thyme
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Season the beef with salt and pepper. Add the beef to the pot and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set it aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the sliced mushroom and cook until it releases its liquid and starts to brown, about 5 minutes.
- 6
Add the flour and cook for 1 minute, stirring constantly.
- 7
Add the beef broth, red wine, tomato paste, and thyme. Stir to combine.
- 8
Return the beef to the pot and bring the stew to a boil.
- 9
Cover the pot and transfer it to the oven.
- 10
Braise the stew for 2 1/2 to 3 hours, or until the beef is tender.
- 11
Add the chopped carrot and potato to the pot and continue to braise for another 30 minutes.
- 12
Season the stew with salt and pepper to taste.