Russian Stew Beef

My coworker, Zhanna, has easily become one of my dearest friends over the last year and a half. She is gracious and gentle, kind and loving, and makes me laugh until I cry. She’s from Siberia, Russia and although she’s been in America for almost 18 years, still manages to maintain a distinct charm and eye for beauty that I’m most certain she brought with her.

She is always bringing me food, and I mean to tell you… it’s the greatest thing ever. She doesn’t use recipes, she just knows – an art that I am constantly striving to master. A few days ago, she made this Russian Stew Beef, and I could hardly wait to try my hand at it. It’s amazing. Like, melt-in-your-mouth-go-back-for-seconds amazing.

I made it for Grayson and he literally took one bite, got out of his chair, and got down on one knee and proposed again. It was hilarious! I have a feeling this will be our new go-to meal for cold, rainy days.

Ingredients:

  • Stew beef
  • Garlic
  • Onions
  • Carrots
  • Mushrooms
  • Salt + Pepper
  • Flour for coating meat
  • 3 tablespoons of ketchup
  • McCormick’s Beef Stew packet
  • Parsley (optional)

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Instructions:

  • First, rinse meat and pat dry
  • Sprinkle meat with salt and pepper
  • Coat meat with flour (I did this on a baking sheet to eliminate mess)

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  • Cover the bottom of a frying pan with oil and heat on high so that the oil is very hot
  • Put meat in oil and sear for 4-5 minutes on high (the edges of the meat should begin to brown and get somewhat tough) turning occasionally so that all sides of the meat are seared
  • Turn meat down to medium-medium high and slice onions, carrots, mushrooms (as much as you want), and mince garlic (one clove) and add to meat once it’s almost completely browned
  • Once vegetables and meat are cooked thoroughly, add McCormick Stew Meat packet and one cup of water
  • Stir and continue cooking in the frying pan on medium until it’s a thick consistency
  • Scoop contents of frying pan into a pot
  • Add 3 tablespoons of ketchup and 1-2 cups of water (depending on how thick you want it) and one more clove of minced garlic and stir
  • Cover and let cook on medium heat for 25-30 (stirring occasionally so as to not let it stick to the bottom of the pot) – This tenderizes the meat and allows everything to finish cooking
  • Top with parsley and serve over rice (or over quinoa or with mashed potatoes)

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I served this Russian goodness with rice, my great aunt Tootsie’s canned green beans, and crescent rolls with pumpkin spice cookies for dessert. YUM!

This dish is savory and flavorful and filling. I hope you all try it out and love it as much as I do!

Happy Friday!

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