Ukrainian Beef Stew with Potatoes and Vegetables

Ukrainian beef stew is a home-style, slow-simmered dish of browned beef, potatoes, carrots, and onions in a savory broth. Often associated with the Ukrainian dish pechenia, it has many regional and family versions; this stovetop recipe makes a hearty, spoonable stew that works well for a relaxed supper.

Ingredients

2½ lb beef chuck, cut into 1½-inch cubes (1.13 kg)
1½ tsp fine salt, divided (7.5 ml)
½ tsp black pepper (1 g)
2 tbsp neutral oil, such as sunflower or canola oil (30 ml)
2 medium yellow onions, diced (about 300 g)
2 medium carrots, cut into ½-inch pieces (about 200 g)
3 garlic cloves, finely chopped (about 9 g)
1 tbsp tomato paste (16 g)
1 tsp sweet paprika (2 g)
4 cups low-sodium beef broth (950 ml)
1 cup water (240 ml)
2 bay leaves (about 0.2 g)
1½ lb waxy or all-purpose potatoes, peeled if desired and cut into 1½-inch chunks (680 g)
1 tbsp chopped fresh dill, plus more to serve (about 3 g)
1 tsp apple cider vinegar (5 ml), optional

Instructions

Prepare the ingredients. Cut the beef and vegetables into pieces of similar size so they cook evenly. Pat the beef dry with paper towels, then season it with 1 teaspoon of the salt and the black pepper. Keep the potatoes aside for later; adding them near the end helps them hold their shape instead of dissolving into the broth.
Brown the beef, about 12 minutes. Heat the oil in a large, heavy Dutch oven or stew pot over medium-high heat. When the oil shimmers, brown the beef in batches, leaving space between pieces. Turn the cubes so several sides develop a deep brown crust, then transfer each batch to a plate. Crowding the pot makes the beef steam and limits browning, so add a little more oil if the pot looks dry.
Soften the vegetables, 8 minutes. Reduce the heat to medium. Add the onions and carrots to the same pot, scraping up browned bits as they release moisture. Cook, stirring occasionally, until the onion is soft and beginning to turn golden. If the bottom starts to scorch, lower the heat and stir in a tablespoon of water.
Add the aromatics and liquid, 4 minutes. Stir in the garlic, tomato paste, paprika, and remaining ½ teaspoon salt; cook for 2 minutes, stirring so the garlic does not burn. Pour in the broth and water, scrape the bottom of the pot, and return the beef and any plate juices. Add the bay leaves and bring the liquid just to a gentle simmer, about 2 minutes. Avoid a hard boil, which can make the meat cook less evenly.
Simmer the beef, 68 minutes. Cover the pot, reduce the heat to low, and keep the stew at a quiet simmer. Check after about 10 minutes to make sure it is not boiling vigorously; adjust the burner as needed. Simmer until the beef is starting to become tender. If the liquid level drops unusually low, add a little hot water. The cubes should be mostly surrounded by liquid, not necessarily fully submerged.
Add the potatoes and finish cooking, 33 minutes. Stir in the potatoes and simmer gently, covered, until the potatoes are tender and the beef yields easily when pressed with a fork. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the center of a large beef piece with a food thermometer, and keep in mind that chuck usually needs this longer simmer to become tender. If the meat is still chewy or the potatoes are ready first, lift the potatoes out and continue simmering the beef until tender.
Season and rest, 5 minutes. Remove the bay leaves. Stir in the dill and, if you like a slightly brighter broth, the optional cider vinegar. Taste and adjust the salt or pepper. Turn off the heat and leave the covered pot to stand for 5 minutes before serving; this rest also allows the beef to meet the USDA FSIS three-minute rest guidance.

Tips

Choose a braising cut. Chuck is a dependable choice because its connective tissue softens during a long, moist cook. Beef shoulder or another chuck-style stew cut also works. Very lean steak is more likely to turn dry or firm before the vegetables are ready.
Brown in uncrowded batches. It takes a few extra minutes, but a dark sear contributes a richer, more savory broth. If you put all the beef in at once, the pot cools and the meat releases moisture instead of browning. Let each batch develop color before turning it.
Keep the simmer gentle. Small, occasional bubbles are the goal. A rolling boil can break up the potatoes and leave the meat less tender. If the stew is bubbling hard even on low, move the pot to a smaller burner or lower the heat further.
Adjust the broth without over-thickening. This version is meant to be brothy rather than flour-thickened. If you want a thicker finish, mash a few cooked potato pieces into the liquid and stir them back in. For a thinner stew, add hot broth or water a little at a time.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets beef, potatoes, vegetables, and plenty of broth. A scattering of fresh dill gives the dish a clean herbal finish; chopped parsley is an easy alternative if dill is unavailable. Put rye or other sturdy bread on the table for soaking up the liquid. A simple cabbage salad, sliced cucumbers, or pickled vegetables can add a crisp, tart contrast to the rich stew.

For a more filling meal, serve it with buckwheat, boiled grains, or buttered noodles alongside rather than stirring them into the pot. If you are serving a group, keep the stew covered over very low heat until everyone is ready, checking that it stays hot and does not boil down. Offer vinegar or pickles at the table so each person can add a little acidity to taste.

Variations

Add mushrooms: Brown 8 ounces (225 g) of sliced mushrooms after the beef, then remove them while you soften the onions. Return them with the potatoes. They add an earthy note and make the broth taste fuller, but release moisture, so let that liquid cook off before adding the broth.

Use a different broth: Beef broth gives the most robust result. Chicken broth can stand in, though the stew will taste lighter; use low-sodium broth so you can control the seasoning. If using water alone, expect a less savory broth and taste carefully for salt at the end.

Make it without tomato paste: Leave it out for a less tangy, less rounded broth, or use ½ cup (120 ml) of chopped canned tomatoes and reduce the added water by ¼ cup (60 ml). Tomato is not required for every family-style version, so choose the flavor you prefer.

Try a little sweetness or spice: Add ¼ cup (40 g) pitted prunes during the last 20 minutes for a subtle sweet-tart note, or add ½ teaspoon (1 g) caraway seeds with the paprika for a warm, earthy flavor. These are optional additions, not essential ingredients.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the stew in a shallow, covered container in the refrigerator for 3 to 4 days. The potatoes may soften as they sit, but the broth and beef often taste even more integrated the next day. For longer storage, freeze it in meal-size airtight containers for up to 3 months; leave a little room for expansion and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally and add a splash of water or broth if the stew has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If reheating on the stove, bring the stew to a steady simmer while stirring, then verify the temperature. Do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

What cut of beef is best for Ukrainian beef stew?

Beef chuck is a good choice because it becomes tender during a slow simmer and gives the broth a hearty flavor. Ask for stew meat if convenient, but check that the pieces are similar in size; pre-cut cubes can come from different cuts and may finish at different times. If using a leaner cut, begin checking for tenderness earlier.

Can I make this stew in advance?

Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container. Reheat it gently the next day to 165°F (74°C). The potatoes may be softer after storage, so stir carefully. For the freshest herb flavor, add a little extra dill just before serving rather than before chilling.

Why is my beef still tough?

It usually needs more time at a gentle simmer. Toughness does not always mean the beef is overcooked; chuck can remain firm until its connective tissue has softened. Keep the pot covered and simmer in 10- to 15-minute increments, checking the largest pieces. If the liquid is boiling hard, lower the heat.

Can I use a slow cooker?

Yes. For the best flavor, brown the beef and soften the onions and carrots in a skillet first, then transfer them to the slow cooker with the remaining ingredients except the potatoes and dill. Cook on low until the beef is nearly tender, add the potatoes, and continue until both are tender. Slow-cooker models vary, so use tenderness rather than an exact clock time as your guide; follow your appliance instructions for safe use.

Can I make it without potatoes?

Yes. Leave them out and serve the stew over buckwheat, rice, or bread. Without potatoes, the broth will be thinner, so you can simmer it uncovered for a few minutes at the end to reduce it, or mash a small amount of cooked carrot into the liquid. Keep the beef simmering until tender regardless of the side dish.

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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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