Beef Stew with Potatoes - Kavardak (2024)

Author: Peter Kolesnichenko · Published: · Modified:

Jump to Recipe

This Beef Stew with Potatoes is known as a Kavardak recipe (Кавардак). It's a delicious beef winter stew that's common across Central Asian former Soviet countries.

Beef Stew with Potatoes - Kavardak (1)
Beef Stew with Potatoes - Kavardak (2)
Beef Stew with Potatoes - Kavardak (3)

Is Kavardak Russian?

No, not really, but it's a word that people search to find this recipe. Kavardak is how you call this recipe in Russian, and it's enjoyed by millions of Russians. The roots of this recipe come from Central Asia, which includes areas of Russia. It's most likely from Uzbekistan (some call it their national dish) and in Kazakhstan it's called kuyrdak. The Soviet Union had a great way of uniting different cultural foods across their giant empire.

What Does Kavardak Mean?

The word 'kavardak' in Russian means 'shambles' or 'mess', which is where this meal gets its name from. It's a mess of meat, potatoes, onions and carrots, all mixed up. Some people add tomatoes and red peppers. You really could throw anything into it. Kavardak Beef Stew isalso know as Kaurdak, Kuurdak, Kuyrdak and Kavurdak. The word kuurdakcame from Turkish origin, highlighting some shared common history and cultural ties with Turkey and Central Asia.

Lamb or Beef Stew with Potatoes

Kavardak is really just a classic Beef Stew with Potatoes recipe, which can also be made with lamb. Actually I think lamb is more commonly used in Central Asia. However can be harder to find in North America, and is usually more expensive that beef. That's why I made this recipe with beef, but you can buy a lamb roast, chop it up to use the exact same way.

Beef Stew with Potatoes - Kavardak (4)
Beef Stew with Potatoes - Kavardak (5)

How to Make Kavardak

This is fantastic heart warming comfort food. This reminds me of my childhood, my mom cooking Kavardak Beef Stew with fresh potatoes from our garden.You only need a few ingredients; chunky or shredded carrot pieces, red peppers and sometimes tomatoes. I don't like adding tomatoes in Kavardak, but if course, you can make it any way you prefer.

In a large stock pot, brown the beef or lamb cubes until all the water has been released. Season with salt and pepper only when the liquids have evaporated. Cut the onion in half, then slice into thin rings. Add the sliced onions to the meat and continue to fry until softened. Mix in the chunky carrots, garlic and red peppers (sweet capsicum) and cook for another 5 minutes. Finally add the chopped potatoes, beef stock and a bay leaf.

As I mentioned, I use chunky pieces of carrots or sliced in pieces. You can also chop the carrots into thin matchsticks. If using thin carrot slices, you can fry them together with the sliced onions, and after add the chopped red peppers and garlic.

If adding tomatoes, just slice them and add them into the stockpot after the red peppers. Cook the tomatoes until their juices start to evaporate in the pot. Continue with the rest of the recipe as normal. There are many ways of making this recipe, even the order you cook the ingredients can differ.

Kavardak Spices

My mom was never a huge fan of the spices used in Central Asian recipes, she always only seasoned with salt and black pepper. Me on the other hand, love spices, especially the traditional ones used for Kavardak. Add 1 teaspoon of ground coriander and 1 teaspoon of cumin. Taste and adjust spices to your own personal taste! It tastes great with only salt and black pepper if you don't want to use fancy spices. Remember to garnish with chopped parsley.

Beef or Lamb Stew Recipe Tips

  • Make Kavardak with lamb, for a more authentic recipe, or can also use pork
  • If not using tomatoes, can mix ½ a teaspoon of tomato paste with the carrots
  • Spice it up by adding ½ teaspoon of chili powder for a bit of a kick
  • For a more soupier recipe, add an extra 2 cups of beef broth
  • Add extra vegetables, like shredded cabbage
  • Garnish with a bit of fresh cilantro instead of parsley
  • Don't serve on a plate, but in a deep bowl
Beef Stew with Potatoes - Kavardak (6)

At the end of the day, Kavardak is a tasty Beef Stew with Potatoes, an Uzbek style, or Russian Stew style, or Kazakh style... Kavardak Beef Stew is ahearty meal that will definitely hit the spot. Bon Appetit! Приятного аппетита!

*Photos updated June 2018

Beef Stew with Potatoes - Kavardak (7)

Kavardak Beef Stew with Potatoes (Кавардак)

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

No ratings yet

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Dinner, Main

Cuisine: Kazakhstan, Russian, Uzbek

Keyword: Beef Stew with Potatoes, Kavardak, Kavardak Beef Stew

Servings: 4 people

Author: Peter Kolesnichenko

Ingredients

  • 1 lb /500g beef or lamb cubed into 2" chunks
  • 3 tablespoons oil
  • 2 onions cut in half, sliced into rings
  • 2 carrots sliced into chunky pieces or sliced into match sticks
  • 4 cloves garlic
  • 1 red pepper chopped into 2" pieces
  • 5 medium potatoes quartered or sliced into thick pieces
  • 2 cups beef stock
  • salt and pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

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.

  • Garnish with parsley and serve with crusty bread.

Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!

©PetersFoodAdventures.com

Beef Stew with Potatoes - Kavardak (8)
Beef Stew with Potatoes - Kavardak (9)
Beef Stew with Potatoes - Kavardak (10)
Beef Stew with Potatoes - Kavardak (2024)

FAQs

What does vinegar do in stew? ›

The vinegar will loosen all the brown bits from the bottom of the pan and add flavor. Cook until the vegetables are softened, then add the tomato paste and cook for a minute more. Add the beef back into the pan and sprinkle with the flour.

What is kavardak? ›

Beef Stew with Potatoes - Kavardak

A classic winter beef stew common in Russia, Uzbekistan and across Soviet countries.

What kind of potatoes are best for beef stew? ›

There is no real wrong answer for your beef stew potatoes — russets or red potatoes will work fine — but Yukon Gold potatoes have the best balance of texture and flavor to complement a meaty stew.

Do you boil potatoes before stew? ›

Pre-cooking the potatoes is not necessary for most stew recipes. When added raw, the potatoes will absorb the flavors from the stew, creating a rich and delicious taste. However, if you prefer your potatoes to be softer and creamier, you can parboil them for a few minutes before adding them to the stew.

What gives beef stew depth of flavor? ›

Aromatics. Like rosemary, thyme, and bay leaves. The base of the stew also uses onion and garlic for the best depth of flavor. I prefer to use fresh herbs when I can (though I haven't been able to find a fresh bay leaf in years), but include notes in the recipe to substitute dried herbs.

What if I add too much balsamic vinegar to my beef stew? ›

Fixing a recipe that has too much vinegar will depend on the type of food… for soups, stews and sauces adding a combination of the following: a little baking soda (a pinch at a time) will help tone down the pH harshness (bitterness) a little water, broth or other suitable liquid to dilute the vinegar.

Should I peel my potatoes for beef stew? ›

Should I Peel Potatoes for Beef Stew? Peeling potatoes for stew is personal preference. For a smoother texture, peel them first, but feel free to skip this step if you don't mind them. Some of the peels will probably fall off and into the stew, but this will just add to the rustic texture.

Why put potatoes in stew? ›

Simmering the potatoes will contribute all the starch the stew needs, and it'll be plenty thick.

What potatoes don't fall apart in stew? ›

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

Why put tomato paste in beef stew? ›

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

Why put celery in stew? ›

Onions: The stew's foundation flavor is savory thanks to the onions. They give the food more flavor and depth. Celery: Celery gives the stew a little herbaceous flavor and a little crunch. It goes really nicely with the steak and the other veggies.

When to add carrots to stew? ›

The idea is to cook the carrots and potatoes at the end of the simmering process, so they don't become mushy. Just make sure to keep an eye on the stew to see if you need to add additional broth or water to keep it from drying out.

Does vinegar make stew meat tender? ›

The answer is yes—to an extent. When collagen and muscle fibers, the connective tissues in meat that make it tough, are tenderized and broken down, it helps the meat retain all of its juices. Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat.

What does vinegar do for beef? ›

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

What is the purpose of vinegar in cooking? ›

The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish. It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar can change the texture of foods.

Why do you put vinegar in beef broth? ›

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

References

Top Articles
Latest Posts
Article information

Author: The Hon. Margery Christiansen

Last Updated:

Views: 5325

Rating: 5 / 5 (50 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: The Hon. Margery Christiansen

Birthday: 2000-07-07

Address: 5050 Breitenberg Knoll, New Robert, MI 45409

Phone: +2556892639372

Job: Investor Mining Engineer

Hobby: Sketching, Cosplaying, Glassblowing, Genealogy, Crocheting, Archery, Skateboarding

Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.