Beef Stew

Beef Stew - Russian Meat Recipe

How to Cook & Prepare Casseroled Meat- Beef Stew :

500 g round, rump or 1 parlsley
sirloin of beef (boned) 2 or 3 bay leaves
1 tblsp tomato puree 2 tblsps butter
1 carrot 8-10 peppercorns or
1 onion sliver of hot pepper
1 tblsp flour salt

Wash, wipe dry and salt a whole piece of meat. Sear in a skillet or frying pan until brown. Transfer to a casserole. Add the tomato puree, washed and sliced vegetables and seasoning. Cover with 3-4 cupsful of stock or hot water. Close with a lid and braise for 2 to 2 ½ hours. Stir in the flour which has been combined with 1 tblsp butter and a little stock. Continue to cook for another 30 to 40 minutes over low heat. Slice the meat before serving. Strain and season the gravy with salt. Pour over the meat. Serve with a garnishing of fried potatoes, baked apples, stewed cabbage. Pass cucumbers, salad or pickled fruit or berries.

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	Beef Stew		Casserole of Beef (Zharkoye)