Russian Beef Stew is my absolute favourite when I need a warm, hearty meal that feels like a comforting hug. This dish brings together tender beef, rustic root vegetables, and a rich tomato-based sauce, simmered to perfection with a medley of herbs and spices. If you love meals that practically cook themselves and fill your house with irresistible aromas, keep reading — you’re going to fall in love with this recipe.
In Russia and Eastern Europe, stews like this are incredibly popular, especially in the colder months. I find it’s perfect for those rainy autumn days when you want something filling and nourishing. But honestly, I make it all year round! It’s brilliant for meal prep, casual family dinners, and even casual weekend gatherings with friends.
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Ingredients
The beauty of Russian Beef Stew lies in its simple, wholesome ingredients, each chosen for its role in building flavour and texture.
Beef cubes form the hearty foundation of the stew. I love using well-trimmed beef because it becomes melt-in-your-mouth tender after slow cooking. Turnips add a subtle peppery sweetness that cuts through the richness of the meat, while carrots bring an earthy sweetness and a pop of colour that brightens the dish.
Onions are essential for that deep, slightly caramelised base that gives the stew its richness. Potatoes soak up all the delicious broth and transform into soft, flavourful bites. Garlic is a must, infusing the stew with a bold, savoury punch. Tomato paste enriches the sauce, making it thicker and more luxurious.
For the seasoning, a blend of dried herbs like parsley, thyme, marjoram, oregano, paprika, and ground coriander add layers of warmth and depth. Neutral vegetable oil ensures the beef browns beautifully without adding extra flavour, while a knob of unsalted butter melts into the stew for a velvety finish. Of course, salt and freshly ground black pepper tie everything together.
See recipe card for quantities.
Instructions
Making Russian Beef Stew is easier than you might think. Here’s how I do it:
- Step 1: Start by heating some neutral vegetable oil in a large pot. Brown the beef cubes well on all sides. Browning builds incredible flavour, so don’t rush this step! Once browned, remove the beef and set it aside.
- Step 2: In the same pot, add the sliced onions and carrot chunks. Cook them for about five to six minutes until they soften and develop a bit of colour. Then add the minced garlic and tomato paste, stirring everything together. Let it cook for another five minutes on medium heat to really deepen the flavour. Add the diced turnip to the pot and cook for a further five minutes. Stir well to coat everything in the tomatoey, garlicky goodness, cook for a while. Then add the potato cubes.
- Step 3: Return the browned beef to the pot along with all the herbs, spices, and a generous seasoning of salt and pepper. Add a splash of water — just enough to create a nice sauce.
- Step 4: Place a knob of butter on top, cover with a tight-fitting lid, and let it cook gently on low heat for 55-60 minutes. You’ll know it’s ready when the beef is fork-tender and the potatoes are soft.
Tip: Yes, you absolutely can add beef stock, beef broth or dissolve a stock cube. But I am not doing this! Because the combination of beef juices, warm gentle herbs and veggies stewed in buttery-tomato sauce would be rich in rich in flavours simply on their own!
Substitutions
If you’re missing an ingredient, don’t worry. Russian Beef Stew is wonderfully flexible. You can swap the turnip for parsnips or swede if you prefer something sweeter. No beef? Lamb works beautifully here too, offering a slightly richer flavour. Sweet potatoes can replace regular potatoes for a slightly different texture and natural sweetness. And if you’re out of tomato paste, a few tablespoons of puréed canned tomatoes will do the trick. If you would like to get a comfy mouthwatering stew in the middle of the hot summer, try that light and fresh Russian Chicken Stew Recipe.
How to Serve It
I love serving Russian Beef Stew with a hunk of crusty bread to mop up every last bit of the rich sauce. Mashed potatoes or buttery rice are also fantastic sides that keep the meal hearty and satisfying. A simple green salad or a few pickles on the side add a fresh contrast that cuts through the stew’s richness.
Storage
Russian Beef Stew stores beautifully, which is why it’s brilliant for meal prep. Let the stew cool completely, then store it in an airtight container in the fridge for three to four days. The flavours only get better as they sit! It also freezes well — just portion it out and freeze for up to three months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and reheat gently on the hob.
Top Tip
1. Take your time browning the beef.
Don’t rush this step! Browning the meat properly builds a deep, rich flavour base that truly sets your Russian Beef Stew apart.
2. Keep the simmer low and slow.
A gentle simmer ensures the beef becomes beautifully tender without drying out. A vigorous boil will make the meat tough.
3. Add the butter right before the slow cook.
That final knob of butter melts into the stew, creating a luxurious, velvety sauce that ties all the flavours together. Trust me — don’t skip it!
FAQ
Absolutely! After browning the beef and sautéing the veg, transfer everything to a slow cooker.
Cut your potatoes into slightly larger cubes and add them after the stew has simmered for about 15 minutes, if you prefer firmer pieces. That is why potatoes are added after carrots-onions-turnip, just before the beef is back. Plus, we are using the tomato paste, and acidity, you know, is not helping the potatoes to cook "too fast".
Yes! Stews like this actually taste even better the next day. Prepare the stew, cool it, refrigerate overnight, and reheat gently for richer, deeper flavours.
The best beef cuts for stew are ones with a bit of marbling that become tender with slow cooking. I recommend using chuck, shoulder, or brisket. These cuts break down beautifully in about an hour of gentle cooking, becoming juicy and tender without falling apart.
Related
Looking for other recipes like this? Try these:
- Pork and Sauerkraut Recipe
- White Chicken Chilli Recipe
- Shrimp with White Beans Stew Recipe
- Ground Turkey Mushroom Pasta Recipe
Russian Beef Stew Recipe
A hearty, comforting Russian Beef Stew packed with tender beef, rustic vegetables, and rich tomato broth, perfect for cosy meals and meal prep.
Ingredients
- 800g beef, beef cubes, trimmed
- 2 carrots, cut into chunks
- 2 onions, sliced
- 2 tablespoons tomato paste
- 1 medium turnip, cubed
- 5 medium potatoes, cubed
- 4–5 garlic cloves, minced or shredded
- ½ teaspoon each: dried parsley, thyme, paprika, ground coriander, marjoram, oregano
- Neutral vegetable oil
- Knob of unsalted butter
- Salt and freshly ground black pepper
Instructions
- Heat neutral vegetable oil in a pot. Brown beef cubes well on all sides. Remove and set aside.
- In the same pot, cook onions and carrots for 5–6 minutes. Add garlic and tomato paste; cook another 5 minutes.
- Add turnip and cook for 5 minutes, stirring. Add potatoes, return beef to the pot, season with herbs, spices, salt, and pepper. Add splash of water.
- Place a knob of butter on top. Cover with a lid and cook on low for 40–45 minutes until beef is tender and potatoes are soft.
Notes
- Choose the right beef: Use cuts like chuck, shoulder, or brisket for the best flavour and tenderness after one hour of cooking.
- Brown the beef properly: Take your time browning the meat on all sides — it adds a rich, deep flavour to your stew that’s worth the extra few minutes.
- Keep the heat low: Always simmer gently, not boil, to make sure the beef stays tender and the vegetables don’t fall apart.
- Make ahead for better flavour: Russian Beef Stew tastes even more delicious the next day, making it a perfect meal prep option.
