Russian Beef Stew

Menu Part: 
Cuisine Type: 
12 ¾-cup servings

Liven up your soup selection with this hearty stew, featuring beef and Polish sausage links.


2 ½ lb. beef stew meat, cubed
1/3 cup all-purpose flour
4 tsp. kosher salt
1 tbsp. ground black pepper
5 tbsp. rice bran oil or high-quality cooking oil
2 whole bay leaves
½ lb. leeks, 1/8-in. sliced
2 oz. fresh garlic, minced
3 ¼ cup beef broth
1 lb. turnip, ½-in. diced
3 russet potatoes, ½-in. diced
24 oz. canned diced tomato
2 tbsp. nonpareil caper, drained
½ cup sliced ripe olives
4 oz. tomato paste
Fresh thyme to taste
1 ¼ lb. Polish sausage links, ½-in. sliced
1 lb. medium egg noodles, cooked, buttered
Sour cream


  1. Toss beef with flour, salt and pepper.
  2. Heat oil over medium-high heat. Add seasoned meat and brown on all sides in single layer, working in batches if needed.
  3. Add bay leaves, leeks and garlic and sauté until vegetables are slightly softened.
  4. Add beef stock and reduce heat to simmer. Cook uncovered for 1 hour.
  5. Add turnip and potato and simmer for 30 minutes.
  6. Add tomato, capers, olives, tomato paste, thyme and sausage. Bring to boil. Season to taste.
  7. Serve over buttered egg noodles and garnish with sour cream.
Source: University of California at Santa Cruz

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