Description
A hearty and comforting one-pot meal featuring tender beef and nutritious buckwheat simmered in a rich, savory broth with vegetables. This traditional dish is both filling and flavorful.
Ingredients
- 2 lbs beef (preferably chuck roast)
- 1 lb mushrooms (sliced)
- 1 onion (chopped)
- 2 carrots (cut into half rings)
- 1 tbsp salt (to taste)
- 1 tsp ground black pepper
- 2 tbsp oil (for frying)
- 1 cup buckwheat
- 1 tbsp Better Than Bouillon Beef Broth Base
- 1 1/2 cups hot water
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the diced onion and carrots. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Return the beef to the pot. Add the buckwheat groats, beef broth, salt, pepper, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the beef is tender and the buckwheat is cooked through.
- Remove the bay leaf. Let stand for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For a richer flavor, you can sear the beef in batches to avoid overcrowding the pot.
- Rinse the buckwheat groats under cold water before using to remove any bitterness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with a side of sour cream or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg