Ukrainian Stewed Beef & Potatoes Recipe (video)
Жаркое or zharkoye, 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
Zharkoye is made with simple, staple ingredients you’re sure to have on hand. 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!
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:
- 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.
- 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.
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!
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More Recipes!
Looking for more hearty and warming recipes? Check out some of these recipes on my website you’re sure to enjoy!
- Ukrainian Braised Pork – the best braised pork shoulder in a tomato mushroom gravy, with mashed potatoes!
- Braised Beef Short Ribs – the best recipe for fall-off-the-bone, extra tender short ribs in a red wine tomato sauce!
- ‘Stuffed Peppers’ – the most delicious stuffed peppers with rice and beef!
- ‘Meat & Cheese Blini’ – savory crepes stuffed with ground beef and cheese!
- The BEST Beef Stew – seriously amazing slow-braised beef stew with veggies!
Supplies/Tools
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!
Ukrainian Stewed Beef & Potatoes Recipe (video)
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.
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!
Oh, how wonderful! 🙂 I’m so glad everyone enjoyed!! 🙂
Can i double the recipe if i need to cook for 8?
Thank you
Absolutely! Hope you enjoy this dish! 🙂
Very good. Made it tonight, i will definitely make again. I added frozen peas at end to add a little more green.
So glad you enjoyed the recipe! 🙂
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?
No, if there is space for both, feel free to leave the meat in 🙂
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!
Oh, that’s so wonderful! I’m so glad it was a hit with everyone! This really is a delicious dish! 🙂
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!
That’s so awesome! I’m glad you were able to find vegetarian replacements 🙂
We did the same, after watching The Americans. What a show and what a recipe!
Спасибо Tatyana! It is delicious. I cooked it last night and entire family asked for seconds 🙂
I’m so glad to hear that! 🙂 I just made it Sunday night for guests and they ate it up! 🙂
Hi, I not a fan of dill. What could I substitute for the dill ?
Perhaps, thyme? If so, would I use the same amount?
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 🙂
Hi can this be made in an Instapot?
Hi! Yes, this would be a great recipe for the instant pot! I’m not sure about the timing; I would use the beef/stew settings on the machine. You’ll need to reduce the liquids in half, too. Enjoy!
My entire family absolutely loves this dish. It was super easy to make with incredible flavor. We are definitely going to make it again.
Wonderful!! 🙂 I’m so glad everyone enjoyed the recipe! It’s one of my favorites, too!
Can I make it in a regular pot or does it have to be in a pan?
Hi! You can make this recipe in any type of pan. Enjoy!
This is an excellent dish! We went looking for this recipe when watching The Americans. We found this recipe and by gosh, it is one of our favorite family recipes now. We’ve made it dozens of times. The only thing I’ve done differently, is instead of tomato sauce, I use a half of a 6-oz can tomato paste, and a cup of beef broth. Man is it delicious or what?
I am so glad you found my recipe! It’s a family favorite for so many years. I’m so happy you enjoyed it! Thank you for leaving your tip and review!
If I substitute sour cream do I still have to use the cornstarch ? Also if made the day before to take to a work potluck, will it be too thick the next day
I do recommend adding the cornstarch to thicken the gravy. You can also reduce the amount of broth for an even thicker sauce. No, this would be great the next day, too. I highly recommend you reheat the pork before serving. Enjoy!
Such an easy and tasty recipe! I made two batches last week for a friend’s family and the family they’re hosting from Chernihiv, so a special thanks for letting us know what garnishes Ukrainians would typically eat with it! We wanted to make them something familiar, and your website has so many great every day meals!
I made this again today for my family and it’s definitely going in the dinner rotation since everyone loved it. Our 3 year old asked for seconds!!
We’ll be trying your Chicken Plov later this week.
That’s so wonderful to hear! I’m so glad this stew has been a hit with everyone! I usually do two servings, too! 🙂 I hope you enjoy the chicken plov, too. It’s one of my childhood favorites!
I hope that your family and friends are safe if they are currently in Ukraine. A few of my great-grandparents were from there, so it’s comforting to try recipes that they would have enjoyed. For this recipe, is it okay to substitute chicken for the beef?
Hi Cheryl! Thank you for thinking of Ukraine! I hope you enjoy this recipe. I personally haven’t tried it with chicken but it should work well, too!
Thank you Tatyana. Great recipe. I made as directed and served with pickles, sour cream, sweet and sour beets and some fresh sourdough bread. Outstanding.
Wonderful! I’m so glad you enjoyed the recipe! And great choice of sides, too!
With some white rice, very tasty I love it! 🥰😋😋😋
Hi Sam! I’m so glad you enjoyed the recipe! It’s one of my favorites!
I’m new to this cuisine, but the recipe was very approachable. Super delicious! I’m definitely making it again!
Hi Kyle! I’m so happy you loved the dish! One of my favorites for sure! Thank you for taking the time to leave a review!
If I make this in a crockpot do you know for how long for?
Hi! I would do the beef first for about 5 to 6 hours on high. You want it to be super tender. Then you’ll add the potatoes. Enjoy!
When you say that for making this in a slow cooker to “use just half of the beef broth”, that means 1 cup of broth and 2 cups of water, right? Or do we halve both liquids? Do you think it would be an issue to use more broth and less water, as I’ve never seen broth sold in 1 cup containers, so the rest will just get wasted.
Hi Travis! Sorry for the confusion. You can use more broth, say 2 cups of broth and 1 cup of water. That will add more flavor. When using a slow cooker, you’ll just want to reduce the amount of liquids as they don’t evaporate as much as when you cook on the stove top. Enjoy!
Simple tasty recipe for a great Ukrainian staple!
I’m so glad you enjoyed the recipe! This dish has been a staple in my family for decades! 🙂
Made this recently and OMG was delicious. So happy with it it made me make a couple of other of Tatyana’s recipes which were equally good.
Hi Darren! That’s so wonderful to hear! I’m so glad you enjoyed this recipe. One of my favorites!
When making this in a slow cooker can I cook the beef and vegetables, then transfer the potatoes and beef at the same time and cook on high?
Hi Victoria. I would add the potatoes a little bit later, just so that they don’t overcook. I would cook the beef on the ‘high setting’ for about 5 hours, then add in the potatoes and cook until they’re tender. Enjoy!