A classic winter beef stew made with beef or lamb, potatoes and carrots. Common in Russia, Kazakhstan, Uzbekistan and across Soviet countries. Kavardak Beef Stew with Potatoes (Кавардак) Recipe
Course Dinner, Main
Cuisine Kazakhstan, Russian, Uzbek
Keyword Beef Stew with Potatoes, Kavardak, Kavardak Beef Stew
2carrots sliced into chunky piecesor sliced into match sticks
4clovesgarlic
1red pepperchopped into 2" pieces
5medium potatoesquartered or sliced into thick pieces
2cupsbeef stock
salt and pepper
1teaspoonground coriander
1teaspooncumin
Instructions
In a stock pot, heat the oil and brown the beef. Cook until the water releases and cooks away (about 10 minutes). When the water has evaporated, add 1 teaspoon of salt and ½ teaspoon of pepper.
Add the onions to the meat and sauté until softened. (about 7-8 minutes)
Mix in the carrots, garlic and red pepper to the meat mixture and sauté for about 5 minutes
Add the potatoes, beef stock and 1 bay leaf. The water may not cover the potatoes, that is ok, this is not soup, but a stew.
Bring to a boil, cover with a lid. Reduce and simmer for 20 minutes until the potatoes are soft and cooked. Add coriander and cumin, taste and adjust seasonings if necessary.