Ukrainian Stewed Beef & Potatoes Recipe (video)

stewed beef and potatoes beef recipe

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.

My Stewed Beef & Potatoes Video Tutorial

Watch my YouTube video recipe for step-by-step instructions for making this delicious stewed beef recipe! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Beef Stew

Here are the main ingredients you’ll need to make this delicious stewed beef and potatoes recipe:

  • Beef: I like to use beef tri tip for this recipe. It becomes extra soft and tender! You can also use beef stew meat or beef chuck/roast.
  • Potatoes: just about any variety of potatoes will work well for this recipe. Even baby potatoes will work.
  • Garlic: I love to add tons of garlic to this recipe!
  • Smoked Paprika, Cumin, Salt & Pepper: for seasoning the dish. The smoked paprika adds lots of great flavor!
  • Beef Broth: for cooking the stew. You can use water but the beef broth adds tons of flavor! I use store-bought, beef bone broth.
  • Tomato Sauce: use plain, unseasoned tomato sauce or pureed tomatoes.
  • Cream: this helps make the stewed beef creamy. You can also use sour cream instead of heavy cream.
  • Cornstarch: for thickening the stew.
  • Fresh Dill: use fresh dill for the most flavor!
ukrainian stewed beef with potatoes

How to Make Ukrainian Stewed Beef & Potatoes

You’ll love how easily this beef dinner comes together! It will fill your kitchen with a warming, mouthwatering aroma, too! Here’s how I put this dish together:

  1. Preheat a large sauté pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the cubed beef. 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; sauté until the onion is tender and translucent. Then add in the seasonings: salt, black pepper, paprika and ground cumin.
  2. 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.
  3. 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.
  4. 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.
a bowl of beef stew with potatoes and dill

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!

Serving Ukrainian Beef Stew

My family loves this stewed beef recipe with a side of pickled tomatoes and pickles! The sour and refreshing taste of the pickles goes very well with the rich potatoes and beef. I also like to have a little bit of sour cream on the side. And, don’t forget to sprinkle fresh dill over the top for even more flavor!

Share it on Pinterest!

Easy Stewed Beef & Potatoes video recipe

More Recipes!

Looking for more hearty and warming recipes? Check out some of these recipes on my website you’re sure to enjoy!

Supplies/Tools

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

Ukrainian Stewed Beef & Potatoes Recipe (video)

20 mins prep + 2 hrs cook
6 servings
Easy and delicious stewed beef with potatoes in a flavorful tomato sauce with dill!

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.

Nutrition

Calories: 362kcal | Carbohydrates: 28g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 1170mg | Potassium: 1090mg | Fiber: 4g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 4mg