Beef Stew with Rum

Тушëное мясо с ромом

Preparation info

  • 4 to 6

    • Difficulty


Appears in

A Taste of Russia

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.


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


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