Russian Stew Recipe: Tender Beef, Potatoes, and Carrots

Russian-style beef stew is a hearty one-pot meal of browned beef, potatoes, carrots, and onion simmered until tender in a savory broth. Recipes vary from household to household; this stovetop version uses paprika, bay, and dill for a warming flavor, with sour cream as an optional finish.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed of large hard pieces of fat and cut into 1½-inch (4 cm) cubes
1½ tsp (7 g) kosher salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as sunflower or canola oil
1 large yellow onion, about 8 oz (225 g), diced
2 medium carrots, about 7 oz (200 g), peeled and cut into ¾-inch (2 cm) pieces
3 garlic cloves, about 9 g, finely chopped
1 tbsp (16 g) tomato paste
2 tbsp (16 g) all-purpose flour
1 tsp (2 g) sweet paprika
1 tsp (1 g) dried thyme
2 dried bay leaves
4 cups (950 ml) low-sodium beef broth
1 cup (240 ml) water, plus a little more if needed
1½ lb (680 g) waxy or all-purpose potatoes, scrubbed and cut into 1½-inch (4 cm) chunks
2 tbsp (8 g) chopped fresh dill, plus extra for serving
1 tbsp (15 ml) red wine vinegar, or 2 tsp (10 ml) cider vinegar
½ cup (120 g) sour cream, for serving (optional)

Instructions

Prepare the ingredients. Cut the beef and vegetables, chop the garlic and dill, and measure out the broth and seasonings. Pat the beef dry with paper towels; a dry surface helps it brown instead of steaming. Season it with 1 teaspoon of the salt and the black pepper.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches so the pieces have space around them. Brown each batch on several sides, turning as needed, then transfer it to a plate. Add a small splash of oil between batches if the pot looks dry.
Soften the onion, about 6 minutes. Reduce the heat to medium. Add the onion and carrots to the same pot and cook, stirring occasionally, until the onion softens and begins to turn translucent. Scrape up browned bits from the bottom as the vegetables release moisture. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Build the broth, about 2 minutes. Stir in the tomato paste, flour, paprika, and thyme, coating the vegetables. Cook for 1 minute so the flour loses its raw taste. Pour in the broth and water gradually while stirring, then return the beef and any plate juices to the pot. Add the bay leaves and the remaining ½ teaspoon salt. Bring the liquid just to a gentle boil, stirring to make sure nothing is sticking.
Braise the beef, 1 hour 30 minutes. Cover the pot, reduce the heat to low, and keep the stew at a gentle simmer. It should bubble lazily rather than boil hard. Stir once or twice during cooking and check that the liquid still covers at least most of the meat; add a little hot water if it is becoming too thick or reduced. After 90 minutes, check a large piece of beef with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The stew will continue cooking for tenderness in the next step.
Add the potatoes and finish cooking, about 27 minutes. Stir in the potato chunks and bring the stew back to a gentle simmer. Cover and cook until the potatoes are easily pierced with a knife and the beef is tender enough to cut with a spoon, about 25 to 27 minutes. If the potatoes are ready before the beef is tender, keep simmering gently and check every 5 minutes. Remove the bay leaves.
Season and rest, 3 minutes. Stir in the dill and vinegar. Taste the broth and add more salt or pepper if needed. Take the pot off the heat and let it stand for 3 minutes before serving. The broth should be savory and lightly thickened, not pasty; loosen it with a splash of hot water if necessary.
Serve. Ladle into warm bowls and top with sour cream and extra dill, if you like. Keep the sour cream on the side or add a spoonful to each bowl rather than boiling it in the pot.

Tips

Choose chuck and cut evenly. Beef chuck has enough connective tissue to become tender during a slow simmer. Try to make the cubes similar in size so they cook at about the same rate. Very lean stew meat can turn dry or firm before it becomes tender.
Do not crowd the pot when browning. If the beef pieces touch or pile up, they release moisture and steam. Brown in batches and let the pot heat back up between batches; the dark browned bits left behind add flavor to the broth.
Adjust the thickness gently. Flour gives the broth body, while the potatoes release a little starch as they cook. If the stew gets too thick, stir in hot water a few tablespoons at a time. If it looks thin at the end, simmer uncovered for a few minutes, stirring carefully so the potatoes do not break apart.
Use an easy dill substitute if needed. Fresh dill gives this version a bright, distinctive finish. If you cannot find it, use 1 teaspoon (1 g) dried dill, added with the thyme, or finish with chopped parsley. Parsley is milder and will not give the same anise-like dill aroma.

Serving Suggestions

Serve the stew in deep bowls while it is hot, making sure each portion gets beef, potatoes, carrots, and plenty of broth. A spoonful of sour cream stirred into an individual bowl adds a cool, tangy contrast; keep it optional so diners can choose how rich they want the finish. A little extra dill or parsley gives the bowls a fresh herbal note.

Rye bread, dark bread, or a crusty loaf is useful for soaking up the broth. For a fuller table, serve a simple cucumber salad, sliced tomatoes, or lightly dressed cabbage on the side. Their crisp, fresh texture balances the soft vegetables in the stew. If you are serving a group, set out vinegar, black pepper, and sour cream so people can adjust their own portions without changing the seasoning of the whole pot.

Variations

Make it without flour: Omit the flour and simmer the stew uncovered for the final 10 minutes if you want a looser, more broth-like result. You can also mash a few cooked potato pieces against the side of the pot and stir them back in to thicken the liquid naturally. The broth will be less glossy and slightly less thick than the flour version.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms after the beef, adding a little oil if needed, then set them aside while you cook the onion. Return them to the pot with the potatoes. Their earthy flavor makes the stew deeper and meatier, and they add moisture, so avoid adding extra liquid until you see how the broth looks.

Use pork instead: Replace the beef with 2 lb (900 g) boneless pork shoulder cut into cubes. Brown and simmer it in the same way, checking doneness with a food thermometer; USDA FSIS recommends 145°F (63°C) with a 3-minute rest for whole cuts of pork. Shoulder may need a little extra simmering to become spoon-tender.

Change the herbs and vegetables: Parsley can stand in for dill, and a small amount of celery can be added with the onion and carrots. For a more peppery broth, add a pinch of hot paprika, but keep it modest so it does not overwhelm the gentle beef and vegetable flavors. Avoid adding delicate fresh herbs early; stir them in just before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the stew in a covered, shallow container for up to 3 to 4 days. The potatoes may absorb some broth as the stew sits, so expect it to thicken overnight. Add a splash of water or broth when reheating if you prefer a looser consistency.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir occasionally so the middle heats evenly, and reheat leftovers to 165°F (74°C), checking with a food thermometer. Bring stovetop portions to a gentle simmer after they reach temperature, but avoid prolonged hard boiling, which can break up the potatoes and dry out the beef.

For longer storage, freeze cooled portions in airtight freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator before reheating to 165°F (74°C). Potatoes can become a little softer after freezing and thawing, but the stew will still be suitable for serving.

Frequently Asked Questions

Is this a traditional Russian stew?
Russian home cooking includes many meat-and-vegetable stews, and ingredients and methods vary by region and household. This is a Russian-style version rather than a claim to one definitive recipe. Beef, potatoes, carrots, onion, a slow simmer, and optional sour cream make a familiar, practical combination.

Can I make the stew in advance?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. The flavor often tastes more blended the next day, though the potatoes will continue to absorb broth. Reheat the amount you need to 165°F (74°C), adding a little water or broth if it has thickened.

Why is my beef still tough after simmering?
Beef chuck can need more time, especially if the cubes are large or the pot has been simmering too gently to cook steadily. Keep it covered at a low, steady simmer and check a piece every 10 to 15 minutes. Do not raise the heat to a rolling boil; that can make the meat fibers tighten while the liquid evaporates quickly.

Can I use a slow cooker?
Yes. Brown the beef and soften the onion on the stovetop first for better flavor, then transfer them with the broth, carrots, garlic, tomato paste, flour, and seasonings to the slow cooker. Cook on low until the beef is tender, usually about 7 to 8 hours, then add the potatoes for the final 1½ to 2 hours. Slow cookers vary, so check tenderness and make sure the potatoes are cooked through.

Can I make it gluten-free?
Use a broth labeled gluten-free and leave out the flour. Thicken the finished stew by mashing a few potato pieces into the broth, or stir in a slurry made from 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water. Add the slurry near the end and simmer briefly until the broth thickens.

What potatoes work best?
Waxy potatoes, such as red or yellow potatoes, hold their shape well during simmering. All-purpose potatoes also work and give the broth a slightly thicker texture. Russet potatoes are starchier and more likely to break apart, so cut them into larger chunks and handle the stew gently if using them.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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