Beetroot and beef Stew

Beetroot and beef Stew, a traditional Russian dish, holds a cherished place in the culinary landscape of Eastern Europe. In Russia, it is often enjoyed as a hearty and comforting meal, especially during the colder months, where it is typically served with crusty bread and a dollop of sour cream or yogurt. Beyond Russia, variations of beetroot and beef stew can be found in neighboring countries like Ukraine and Belarus, each adding its own unique twist to the recipe.

Across the region, beetroot stew is appreciated for its rich flavors, nourishing ingredients, and cultural significance, embodying the warmth and hospitality of traditional Eastern European cuisine.

beetroot and beef stew offers a medley of nutritious ingredients that contribute to its healthful qualities and hearty appeal. Beetroot, the star of the dish, is rich in essential nutrients such as fiber, vitamins, and minerals, including folate, potassium, and manganese.

Additionally, the inclusion of vegetables like carrots, onions, and tomatoes adds a dose of antioxidants, vitamins, and dietary fiber to the stew, promoting overall health and well-being. The stew meat provides a source of protein, essential for muscle repair and growth, while the addition of garlic and parsley lends anti-inflammatory and immune-boosting benefits. With its wholesome ingredients and balanced flavors, beetroot and beef stew serves as a nourishing and satisfying meal that not only comforts the palate but also supports a healthy lifestyle.

Ingredients for Beetroot and beef Stew

• 3 medium-sized beetroot
• 300 grams stew meat
• 2 carrots
• 2 tomatoes
• 2 onions
• 2 potatoes
• 2 cloves garlic
• 2 tablespoons tomato paste
• Salt and pepper
• 3 tablespoons diluted and concentrated saffron
• 1 tablespoon butter
• 1-2 tablespoons sugar
• 1 tablespoon vinegar
• 3 tablespoons chopped parsley

Recipe

1. Begin by grating half of the onions and sautéing them in a pot until lightly browned. Cut the stew meat into pieces and add them to the onions, cooking until browned. Season the meat with pepper, 1 tablespoon of saffron, and a bit of turmeric. Pour in 3 to 4 glasses of water and let it simmer.
2. Peel and grate the beetroot, then fry it in a pan with vinegar and a bit of oil for a few minutes. Add sugar and tomato paste to the beetroot and continue frying until soft. Set aside.
3. In another pan, melt the butter and sauté the remaining onions with some oil over low heat until soft. Peel and grate the carrots, then add them to the onions and cook until softened.
4. After 1-2 hours of cooking the meat, peel and dice the potatoes and add them to the pot. Let them cook for 15 minutes until soft, then add the fried beetroot mixture to the pot.
5. Blanch the tomatoes in boiling water until the skin softens, then chop them into small pieces. After 15 minutes, add the chopped tomatoes, parsley, grated garlic, remaining saffron, salt, and pepper to the stew. Allow it to simmer for another 15 minutes before serving.

Hints

• Instead of grating the vegetables, they can be crushed.
• To easily peel tomatoes, blanch them in hot water for 30 seconds, then transfer them to cold water and peel with a knife.
• Adjust the amount of vinegar or sugar according to taste preference.
• The original recipe does not include saffron, but it can be added for extra flavor.
• Rounded minced meat can also be used instead of stew meat for this dish.