Russian stew is meat or poultry slowly roasted with vegetables (onions and carrots). The ingredients may include potatoes, turnip, parsley root, garlic, and mushrooms. Spices for the stew are bay leaf, whole english pepper, ground black pepper, parsley and celery leaves. To the best of my knowledge, the best parts for the stew are thick and thin edges (circled in the picture). Shopping for meat with the picture in my bag might help. I will ask the butcher what these parts are called in Hebrew and English.


Cooking the Stew: pot roast

500 gr meat, cut into medium sized pieces

2 medium sized onions

2 garlic cloves

bay leaf

whole english pepper

ground black pepper


Fry the onions, garlic and carrots in a large frying pan with oil. Add meat pieces and fry them until browned on all sides. When the meat is browned, move the stew into a pot. Add the bay leaf and whole english pepper. Cover the pot tightly with a lid of dough (flour mixed with water). Put it into a pre-heated (160ºC) oven and keep it there for 1.5 — 2 hours or 40-60 min for chicken meat. In case of potatoes or mushrooms added to the stew it would be better to peel, slice and fry them a bit in a small oil or butter. Take the pot out of the oven, take the lid off, put vegetables inside, add salt and black pepper to taste. Add some water if you think your stew lacks sauce. Mix it up and put it back into the oven. The stew is ready when potatoes are tender, that is in about 30-40 minutes. You can cook the stew in any roasting pan, a roasting dish with a lid, for example.



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