Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 2 pounds of diced beef chuck with 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the meat is evenly coated.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat, then brown the floured beef on all sides in batches and set the browned meat aside.

3. 3

   To the same pot, add 2 chopped medium onions and sauté for 5 minutes until softened, then add 4 minced garlic cloves, 1.5 inches of finely minced galangal, and 2 tablespoons of tomato paste, cooking for another 2 minutes while stirring constantly.

4. 4

   Deglaze the pot with 2 cups of unfiltered kvass, scraping up any browned bits from the bottom, then stir in 2 cups of beef broth and 2 bay leaves, bringing the mixture to a gentle simmer.

5. 5

   Return the browned beef to the pot, then add 3 sliced medium carrots, 4 cubed medium potatoes, and 1 cup of sliced cremini mushrooms, ensuring all solid ingredients are mostly submerged in the liquid.

6. 6

   Transfer the entire stew mixture to a slow cooker and cook on low for 4 hours, or until the beef is incredibly tender and the vegetables are thoroughly cooked.

7. 7

   Serve the Russian Galangal Beef Zharkoye hot, garnished generously with 1/2 cup of sour cream and 1/4 cup of fresh chopped dill for a burst of flavor.