Name: Beef Stew with Rum (Тушёное мясо с ромом)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 3 pounds lean stewing beef; 2 parsnips, peeled and cut into ½-inch rounds; Salt, freshly ground black pepper to taste; ¼ cup dark rum; 1 16-ounce jar whole spiced crab apples; 1 carrot, scraped and cut into ½-inch rounds; 2 tablespoons flour; 2 heaping tablespoons green olives, minced; 2 tablespoons vegetable oil; 2 cloves garlic, crushed; 1 large onion, sliced; 1 large bay leaf, crumbled; 1 tablespoon Worcestershire sauce; 1 handful of fresh parsley; ¼ pound mushrooms, trimmed and thickly sliced; 1 to 1½ pounds tiny new potatoes, scrubbed but not peeled; 1 cup water; Parsley; 2 tablespoons juice from the apples

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Here is an unusual and colorful stew that my grandmother used to make. It has a slightly sweet and sour taste, in the Jewish style.

Ingredients

1 large onion, sliced
2 cloves garlic, crushed
2 tablespoons

Europe
Russia
Main course
Eastern Europe

Method

In a stewpot sauté the onion and garlic in the oil until golden. Add the beef and brown it on all sides over medium-high heat. Season to taste with salt and pepper. Add the Worcestershire sauce, bay leaf, savory and parsley and pour the water over all. Cover, bring to a boil and simmer for 1 hour.

After the stew has simmered for 1 hour, stir in the carrot, parsnips, mushrooms and potato