Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes
- 2 lb (900 g) Yukon Gold potatoes, peeled, 1.5-inch chunks
- 3 medium carrots, peeled, 1/2-inch rounds
- 2 medium yellow onions, cut into thick wedges
- 6 garlic cloves, smashed
- 2 cups (480 ml) warm low-sodium beef broth
- 2 tbsp neutral oil + 1 tbsp unsalted butter
- 3 bay leaves, 2 tsp kosher salt, 1 tsp black pepper
- 1/2 cup chopped fresh dill, sharp dill pickles for serving
Do This
- 1. Heat oven to 325°F (163°C). Pat beef dry; season with 1.5 tsp salt and 1/2 tsp pepper.
- 2. Sear beef in 2 batches in 2 tbsp oil over medium-high, 3–4 minutes per side; set aside.
- 3. Deglaze pot with 1/4 cup broth, scraping up browned bits.
- 4. Layer half the potatoes, then onions, carrots, garlic, beef, and bay; top with remaining potatoes. Season with remaining salt and pepper. Pour in remaining warm broth to come halfway up; dot with butter.
- 5. Cover and bake 2 hours.
- 6. Uncover, increase oven to 375°F (190°C), and bake 20–25 minutes until potatoes are golden and liquid thickens.
- 7. Rest 10 minutes. Skim fat, adjust seasoning, shower with dill, and serve with cold sharp pickles.
Why You’ll Love This Recipe
- True one-pot comfort: seared beef, tender potatoes, and sweet carrots in a savory broth.
- Minimal ingredients, big flavor—bay, garlic, and onion do the heavy lifting.
- Hands-off oven time keeps the kitchen calm and the stew evenly cooked.
- Even better the next day, and it freezes beautifully.
Grocery List
- Produce: Yukon Gold potatoes, carrots, yellow onions, garlic, fresh dill
- Dairy: Unsalted butter
- Pantry: Beef chuck, neutral oil, low-sodium beef broth, bay leaves, kosher salt, black pepper, sharp dill pickles
Full Ingredients
For the Stew
- 2.5 lb (1.1 kg) beef chuck, trimmed and cut into 1.5-inch cubes
- 2 tsp kosher salt, divided (start with 1.5 tsp on beef, 0.5 tsp in the pot; adjust to taste)
- 1 tsp freshly ground black pepper, divided
- 2 tbsp neutral oil (such as canola or sunflower)
- 1 tbsp unsalted butter
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 3 medium carrots (about 300 g), peeled and sliced into 1/2-inch rounds
- 2 medium yellow onions (about 300 g), cut into thick wedges
- 6 garlic cloves, smashed
- 3 bay leaves
- 2 cups (480 ml) low-sodium beef broth, warmed
- Optional but traditional: 6 whole black peppercorns and 3 allspice berries
For Finishing & Serving
- 1/2 cup (20 g) finely chopped fresh dill, plus more to taste
- Cold sharp dill pickles (1–2 cups), cut into spears or coins
- Optional: Rye bread for serving
Step-by-Step Instructions
Step 1: Preheat and season
Heat the oven to 325°F (163°C) with a rack in the middle. Warm the broth in a small saucepan over low heat (warm liquid keeps the pot at a gentle simmer). Pat the beef dry thoroughly with paper towels, then season evenly with 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper.
Step 2: Sear the beef
Heat a 5–6 quart Dutch oven over medium-high. Add 2 tablespoons oil. Working in two batches so you don’t crowd the pot, sear the beef until deeply browned, 3–4 minutes per side. Transfer browned beef to a plate; repeat with remaining beef.
Step 3: Deglaze and gather the flavor
Pour 1/4 cup of the warm broth into the hot pot and scrape up all the browned bits with a wooden spoon. This is pure flavor—don’t skip it. Let it simmer for 30 seconds, then turn off the heat.
Step 4: Layer the pot
Arrange half the potatoes on the bottom of the Dutch oven. Scatter over the onions, carrots, and garlic. Nestle in all the seared beef along with any juices from the plate. Add bay leaves (and the optional whole peppercorns/allspice if using). Sprinkle the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper over the top. Add the remaining potatoes as the top layer.
Pour in the rest of the warm broth (including the deglazing liquid) so the liquid comes about halfway up the layers—leave the top potatoes mostly above the liquid so they can roast. Dot the surface with the butter. Cover tightly with the lid.
Step 5: Slow-bake until tender
Bake, covered, for 2 hours. Avoid opening the lid—the trapped steam and steady heat make the beef fork-tender while keeping vegetables intact.
Step 6: Uncover to brown and reduce
Remove the lid, increase the oven temperature to 375°F (190°C), and bake for 20–25 minutes. The top potatoes should take on golden edges and the cooking juices will thicken slightly. If you’d like deeper color, broil for 2–3 minutes at the end, watching closely.
Step 7: Finish and serve
Let the pot rest 10 minutes. Tilt the pot and spoon off any excess fat from the surface. Taste and adjust salt. For a slightly thicker body, lightly mash 2–3 potato pieces back into the stew. Fold in half of the chopped dill.
Ladle into warm bowls, garnish with more dill, and serve with cold, sharp dill pickles on the side (and rye bread, if you like). The contrast of hot stew and crisp pickles is classic and fantastic.
Pro Tips
- Dry beef browns better. Patting very dry and searing in batches builds deep flavor.
- Warm broth prevents temperature shocks and keeps the braise gentle and even.
- Resist stirring during baking—zharkoye is layered so the top potatoes roast while the bottom simmers.
- Season thoughtfully: pickles add saltiness at the table, so avoid oversalting the pot.
- For body without flour, lightly mash a few potato chunks into the juices right before serving.
Variations
- Mushroom Zharkoye: Add 8 oz (225 g) sliced cremini mushrooms after searing the beef; sauté 3–4 minutes, then proceed. Earthy and classic.
- Tomato-Kissed: Stir 1 tablespoon tomato paste into the deglazing step; cook 1 minute before layering for a subtle, richer color and tang.
- Pressure Cooker: Sear on sauté, layer as directed with only 1.5 cups (360 ml) broth. Cook at high pressure for 35 minutes; natural release 15 minutes. Transfer to a baking dish and broil 2–3 minutes to brown the potatoes.
Storage & Make-Ahead
Refrigerate cooled stew in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low, or covered in a 325°F (163°C) oven for 20–25 minutes, adding a splash of water or broth as needed. Freeze up to 3 months; thaw overnight in the refrigerator before reheating. Add fresh dill after reheating for the brightest flavor. Pickles should be stored separately and never frozen.
Nutrition (per serving)
Approx. 600 kcal; 36 g protein; 31 g fat; 38 g carbohydrates; 5 g fiber; 870 mg sodium. Estimates only, based on 6 servings and low-sodium broth.
