BRAISED BEEF & POTATO STEW, UKRAINIAN STYLE: wallet-friendly, low fat, high fibre, easily digested

A Ukranian stew stuffed with cheaper flavourful cuts of beef and potatoes is classic comfort food wherever you are...  

Thick & unctous Ukranian Beef & Potato Stew, with root & frozen veg

It seems that the classic Ukranian Beef & Potato stew - wallet-friendly comfort food par excellence - has as many variations as American meatloaves and English fruit crumbles.

Some recipes call for small pieces of beef, while others recommend 1inch cubes or slim fingers of beef.  Paprika and cream are added in some; tomatoes and/or root or frozen veg in others.  Potatoes are added at the beginning of the cooking process or near the final stages. 

Ukranian Beef Stew can be cooked on the stove or in a slow cooker.   

67goingon50 combined several recipes and took the all-in-one slow-cooker route (while still struggling with the tail-end of flu).  See Tips for untested stovetop method below.

Don't be put off by the cost of beef; it's on special this week and the recipe makes a great deal of stew with plenty of leftovers to freeze for other meals. 

Stewing beef (£5.75 per 500g/17.6 oz at M&S; lower prices elsewhere) is ideal but bone-in beef, chicken or pork can also be used.

Reader, the result is fantastic.  Richly flavoured, the meat was fork tender, the root vegetables soft and easily digested; the potatoes soaked with gravy yet holding their shape.  The addition of frozen peas and fresh corn niblets add texture and colour.

The stew suits all ages and fits any budget.  Beef (or other chosen protein), potato, onion & carrot are the basics but using up the remnants of your veg drawer adds interest and layers of flavour.  

Cost: £5-7

Feeds: a crowd

Ingredients:

1 tbsp oil
500g/17.6oz stewing beef, gristle removed, in 3cm/ 3/4inch cubes

1 med-to-large onion, diced
2 med carrots, quartered vertically & sliced
1 medium parsnipo (opt) in the same size slices as carrots
1 stick celery, sliced (opt)
1/2 large bell pepper in cubes (opt)

3 cups warm water
2 beef stock cubes or 3 tsp stock granules
60gm/2 generous oz  tomato paste

1 tin tomatoes, juice included
1 tbsp smoked paprika (opt)
5-6 shots Worcestershire sauce (opt)

2-3 tsp salt, to taste (67 used 2 tsp)
1 tsp pepper
3 bay leaves

2-3 large potatoes, in large cubes

1 cup frozen peas

1/2 cut corn niblets (opt)

Method:

1. In a large heavy-bottomed non-stick pan,  heat oil over medium-high heat.  Add beef; cook until browned all over
2. Push beef to one side on pan; add onions, cook five mins without browning
3. Add carrot, celery and red pepper if using; cook a further 5 mins
4. Mix 3 cups of water with tomato paste, stock cubes or granules,  Worcestershire sauce (if using), bay leaves, salt and pepper
5. Add to pot; bring to the boil; simmer at least 5 minutes
6. Turn slow cooker on; add a slick of water to the bottom
7. Add potatoes and tomatoes to stew; stir in, pour the lot into the slow cooker; the liquid should just cover the meat & veg
8. Cover; cook on low 5-6 hours
9. Check at 4 hour mark to ensure meat is tender and veg are not disintegrating.  
10. The stew is done when the mixture is thick and the liquid has  penetrated the potatoes without dissolving them.  (If the stew is watery, mash a tablespoon flour into a tablespoon butter & stir into the pot.) 
11. Add peas and corn if using; heat through until they are cooked. 
12. Serve with big chunks of crusty bread and, if time and energy permit, buttered cabbage or  simple coleslaw

Comments:

'Really delicious rib-sticking food, perfect for freezing temperatures.  You get a lot of stew for a pound of beef!' Retired writer

Tips:

Stovetop: recipes recommend cooking the meat & veg (at step 5) without the potatoes for an hour at a low rolling boil, then adding the potatoes for the last half hour of cooking.  67 has not tested this method.

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These recipe, except where stated, have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.