Ukrainian Stewed Beef & Potatoes (video)

Published on February 22, 2017 | In Russian/Ukrainian | By tatyanaseverydayfood |

- Prep Time
- 120 Minutes
- Difficulty Level

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Жаркое, aka ‘Stewed Beef and Potatoes’ – a delicious Ukrainian and Eastern European comfort food that I ate so often growing up! It’s made with fall-apart braised beef and potatoes in an aromatic tomato sauce with just a sprinkle of dill on top. Every time I make this beef recipe in my kitchen, it brings back warm and delicious memories of my parents making this at home. Even though my mom usually made lunch and dinner in our house, my dad was the one who always made this dish. I love to enjoy this dish with a side of Russian pickles, marinated tomatoes and sour cream.

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This stewed beef recipe is prepared with the most delicious, most aromatic tomato sauce and seasoned with fresh dill. This dish is traditionally made with a cheaper cut of beef, so I use a meat like chuck roast or tri tip, which works very well for this dish. Once the beef is braised, it’s super soft and just falls apart when you bite into it. This beef and potato dish is simply the best! You’ll definitely be coming back for seconds!

When making this dish, make sure to brown the meat well all over – it adds so much great flavor to this dish!

Slow Cooker Instructions

I’ve had so many of you ask if this dish can be made in a slow cooker and yes, it can be! Follow the recipe instructions as you would for the usual recipe, sauteing the meat. Place everything in to a slow cooker and use just half of the beef broth required. Cook on high heat for 6 to 8 hours, the more the better!

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More Recipes!

Looking for more Ukrainian recipes? Try my ‘Meat & Cheese Blini’ next! They’re so delicious, I promise you won’t have just one!

And you’ll love these easy ‘Stuffed Peppers’ with rice and beef!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love my Epicurean cutting boards – easy to use and to clean because they’re dishwasher safe!
My classic Wusthof Ikon knives are my best kitchen investment! This santoku knife is my favorite!
And this cast-iron braiser is similar to the one I have – great for so many recipes!

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Ingredients

1 1/2 pounds cubed beef; chuck roast or tri-tip
olive oil
5 garlic cloves, minced
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 cups beef broth
2 cups water
1 cup tomato sauce
4 to 5 white potatoes, peeled and cubed
2 tablespoons cornstarch
1/4 cup heavy cream
3 tablespoons chopped dill

Instructions

Preheat a large saute pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the cubed beef (any variety will work). Season the beef with a few pinches of kosher salt and brown the meat all over. Next, add in the minced garlic and diced onion; saute until the onion is tender and translucent. Then add in the seasonings: salt, black pepper, paprika and ground cumin.
Cook this mixture for a few more minutes, then pour in the tomato sauce, beef broth and water. Bring the liquids up to a simmer, close the pan with a tight-fitting lid, reduce heat to low and simmer for 1 to 1 1/2 hours, or until the beef is tender.
Once beef has reached desired level of tenderness, remove it into a small bowl with a slotted spoon; this will create more room for the potatoes to cook. Add the peeled, cubed potatoes. They need to be well-submerged in the broth; add more water or beef broth if needed. Cover the pan with a lid and cook covered for 25 minutes, or until the potatoes are fork tender.
Meanwhile, prepare the cornstarch slurry. Combine the cornstarch and heavy cream until smooth. Once the potatoes are cooked, add the slurry into the sauce and return the beef to the mixture. Stir and cook for a few more minutes until the sauce thickens considerably.
Season with fresh dill when ready to serve. This dish goes will with a dollop of sour cream on top or with a side of small, Kosher pickles.

Servings : 4
Course : Main Dish
Recipe Type : Beef & Lamb Recipes, Dinner, Pasta, Potato & Rice, Video

16 Responses to Ukrainian Stewed Beef & Potatoes (video)

Irina March 7, 2017 at 4:30 pm #

Made this for dinner tonight. I’m a foster parent so I have a mixed crowd – my own two Russian sons under 6 years old and two American teenage girls from two completely different backgrounds. This recipe was a HUGE HIT, the girl with the eating disorder even had seconds! Thanks for the amazing and easy recipe!

Reply
- tatyanaseverydayfood March 8, 2017 at 8:08 am #
  
  Oh, how wonderful! 🙂 I’m so glad everyone enjoyed!! 🙂
  
  Reply
Uyanga Batjargal October 3, 2017 at 11:34 am #

Can i double the recipe if i need to cook for 8?

Thank you

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- tatyanaseverydayfood October 4, 2017 at 10:14 am #
  
  Absolutely! Hope you enjoy this dish! 🙂
  
  Reply
Rosemary November 9, 2017 at 3:48 pm #

Very good. Made it tonight, i will definitely make again. I added frozen peas at end to add a little more green.

Reply
- tatyanaseverydayfood November 11, 2017 at 8:04 am #
  
  So glad you enjoyed the recipe! 🙂
  
  Reply
Juliana December 12, 2017 at 11:14 am #

Hi Tania,

Do you have to take the meat out before you add the potatoes if the pot is big enough to accommodate all of it?

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- tatyanaseverydayfood December 12, 2017 at 4:38 pm #
  
  No, if there is space for both, feel free to leave the meat in 🙂
  
  Reply
ROBYN December 20, 2017 at 9:09 am #

I made this tonight and the whole family loved it…. even my picky grandmother! It was absolutely delicious! I followed your recipe exactly and really wouldn’t change a thing. I did use Yukon Gold potatoes. You didn’t specify potato type (I don’t think), but I think they were perfect for this recipe. Thanks a bunch!

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- tatyanaseverydayfood December 21, 2017 at 1:11 pm #
  
  Oh, that’s so wonderful! I’m so glad it was a hit with everyone! This really is a delicious dish! 🙂
  
  Reply
Brad in PDX April 22, 2018 at 12:31 am #

I wanted to make this recipe after watching an episode of “The Americans”. Only I’m a vegetarian. So I used Gardein Beefless Tips, which meant I didn’t have to stew the meat for over an hour. I used Knorr veggie bouillon for the broth. How did it turn out? Delicious! I used a dollop of sour cream and fresh dill, as directed. I ate two plates and felt so relaxed and content after – just as you should after eating a comfort food. When I make again, I’ll take out a cup of water – for some reason, my final dish was almost soupy. I was pleased that the vegetarian variation actually worked – I wasn’t sure it would!

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- tatyanaseverydayfood April 22, 2018 at 10:36 am #
  
  That’s so awesome! I’m glad you were able to find vegetarian replacements 🙂
  
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Mark October 30, 2018 at 3:06 pm #

Спасибо Tatyana! It is delicious. I cooked it last night and entire family asked for seconds 🙂

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- tatyanaseverydayfood October 31, 2018 at 3:23 pm #
  
  I’m so glad to hear that! 🙂 I just made it Sunday night for guests and they ate it up! 🙂
  
  Reply
Dian May 27, 2019 at 4:39 am #

Hi, I not a fan of dill. What could I substitute for the dill ?
Perhaps, thyme? If so, would I use the same amount?

Reply
- tatyanaseverydayfood May 27, 2019 at 1:11 pm #
  
  Hi! Yes, this would work well with a dry Italian herb mix, with oregano, basil, rosemary, thyme. I would add 1 1/2 tsp of the dried herb mix. Enjoy 🙂
  
  Reply