Ushnoe (stew beef with potatoes and vegetables)

Ушное / Beef, vegetables, potatoes

Video Cook ushnoe 

  • Level: easy
  • Tota time: about 2 h
  • Yield: 4-5 portions ( it depends on amount of pots)
  • *original recipe is taken from the book «About tasty and healthy food»
    Ushnoe is an old-fashioned Russian dish, something is between soup and stew meat.


For beef broth

  • 150-200 gram beef or beef bone
  • salt and freshly ground black pepper
  • 3-4 bay leaves
  • 1 teaspoon dried parsley root
  • 500 ml water

For ushnoe

  • 650-800 gram beef (better beef loin)
  • 1 teaspoon vegetable oil for frying onion
  • 3-5 tablespoon unsalted butter
  • 5 medium potatoes
  • 2 medium onions
  • 2-3 medium carrots
  • 2-3 medium turnip
  • 150 gram rye breadcrumbs
  • 150 gram sour cream
  • 2-3 garlic cloves
  • salt and freshly ground black pepper
  • about 500 ml beef broth
  • 1 bunch fresh parsley finely choped


  1. Put the beef or beef bone in the small saucepan, pour water, bring to a boil, remove the formed foam, season with salt and spices. Cook over medium heat for about 50 minutes. At the end remove bay leaves.
  2. Wash the meat with water and dry with a paper towel. Slice meat for pieces approximately 50-60 grams each. Place each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer, season with salt, put in a bowl and let it rest for 20-30 minutes.
  3. Chop all vegetables- onions, carrots, potatoes, turnips.
  4. Heat a pan or skillet, add vegetable oil and cook chopped onion over medium-high heat untill translucent for 3-5 min.
  5. If you don’t have breadcrumbs, you can put rye rusks in a teatowel and pounde them out with the flat side of a meat tenderizer.
  6. Melt butter.
  7. Peel the garlic gloves and crush. Combain with sour cream.
  8. Preheat the oven to 200°C.
  9. Lay out the ingredients in each pot. Pour the melted butter on the bottom, put pieces of beef, sprinkle with fried onions and rye breadcrumbs. Next lay out the carrots, turnip and potatoes. Season with salt and pepper to taste. Pour broth and top with sour cream. Put a lid on.
  10. Bake the pots for approximately 1.5 hours. Cool a bit. Scatter chopped parsley on top. Serve immediately.