👨‍🍳 作り方

1. 1

   Pat the meat dry and season generously with salt and pepper.

   💡 プロのコツ: Ensuring the meat is dry helps with browning.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set aside.

3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

5. 5

   Return the seared meat to the pot. Add the carrots and pour in the beef broth or water. Add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the meat is tender.

6. 6

   Add the potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are tender and the stew has thickened.

7. 7

   Season with additional salt and pepper to taste. Remove bay leaves before serving.

   💡 プロのコツ: Taste and adjust seasoning as needed.
8. 8

   Ladle the Zharkop into bowls and garnish generously with fresh dill or parsley.

   💡 プロのコツ: Serve hot, ideally with fresh bread.