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Zharkoye
Russian Pot Roast with Potatoes
A hearty and comforting Russian stew featuring tender chunks of meat (traditionally beef or pork) slow-cooked with potatoes, carrots, and onions in a rich broth. Perfect for a cold day.
🧂 Ingrédients
- 600 g Beef chuck or pork shoulder(Cut into 1.5-inch cubes. Beef chuck or pork shoulder are ideal for slow cooking.)
- 500 g Potatoes(Peeled and cut into 1-inch cubes. Waxy potatoes like Yukon Gold hold their shape well.)
- 2 medium Carrots(Peeled and sliced into 1/2-inch thick rounds or half-moons.)
- 2 medium Onions(Peeled and roughly chopped.)
- 2 tablespoons Vegetable oil or lard(For browning the meat.)
- 500 ml Beef or vegetable broth(Or enough to almost cover the ingredients.)
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh dill(Chopped, for garnish (optional but traditional).)
👨🍳 Instructions
- 1
Pat the meat dry with paper towels. Season generously with salt and pepper. Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the meat in batches, ensuring not to overcrowd the pot, and brown on all sides until a deep golden-brown crust forms. This step is crucial for flavor development. Remove the browned meat and set aside.
⏱️ 15 minutes - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the sliced carrots and cook for another 2-3 minutes until slightly tender.
⏱️ 10 minutes - 3
Return the browned meat to the pot. Add the cubed potatoes. Pour in the broth, ensuring it almost covers the meat and vegetables. Add the bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 minutes - 4
Cover the pot tightly, reduce the heat to low, and let it simmer gently for at least 2 hours, or until the meat is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.
⏱️ 2 hours - 5
Once the meat is tender, taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Garnish generously with fresh chopped dill.
⏱️ 5 minutes
💡 Conseils de pro
- ✓This is a true one-pot wonder, minimizing cleanup.
- ✓For an even richer flavor, use beef chuck or pork shoulder.
- ✓Serve piping hot with crusty black bread to soak up the delicious broth.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced mushrooms along with the carrots for extra umami.
- For a rustic touch, prepare and cook the zharkoye in individual or a large clay pot in the oven at 160°C (320°F) for a similar duration.