Episode #18: Zharkoye (Ukrainian Stewed Beef & Potatoes)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar can provide acidity.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes offer more nutrients, while turnips are often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, and canned mushrooms are budget-friendly.

Season the beef with salt.

Preheat a large sauté pan or Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.

Once the oil is hot, add the cubed beef and brown the meat all over for about 5 minutes.

Add the minced garlic and diced onion, sauté until the onion is tender and translucent, about 8 minutes.

Add the seasonings: salt, black pepper, paprika, and ground cumin, and cook for a few more minutes.

Pour in the tomato sauce, beef broth, and water, and stir to combine.

Bring the liquids up to a simmer, cover with a tight-fitted lid, reduce the heat to low, and simmer for 1 to 1.5 hours until the beef is tender.

Remove the beef into a small bowl with a slotted spoon to create room for the potatoes.

Add the cubed potatoes, ensuring they are well submerged in the broth, adding more water or beef broth if needed.

Cover the pan with a lid and cook covered at low heat for about 25 minutes or until the potatoes are fork tender.

Prepare the cornstarch slurry by combining the heavy cream and cornstarch 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.

Ladle the stew into a bowl and season with fresh dill when serving.

Cooking Techniques

Equipment Needed

Spice Level: