Russian Winter Stew Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Steps:

• 1. Add all your ingredients (except the dried plums) to your crockpot and let cook for 4 to 6 hours. I would start out with 1 cup of marsala and 1 cup of orange carrot juice and then add more if necessary. You will add the plums about 1/2 before ready to serve. Garnish and serve over biscuits, rice or noodles. Add your thickner when it comes closer to being done. If you have any questions on that just ask. (If you add the plums any sooner they will fall apart.) This is a very hearty dish and great for the Autumn weather.
• 2. Some products that I used in the stew.

Steps:

• Peel potatoes, wash, cut into cubes and fry in butter until light golden.
• Slice onion, carrot, and roots, fry in butter until golden.
• Cube beef and fry in butter until light brown.
• In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour in the broth.
• Cook in the oven for 30 minutes at 350, or crockpot for 4 hours on low.
• 10 minutes before done, add sour cream and sprinkle with green.
• Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and greens.

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
• Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
• Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

Steps:

• In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.