Zhaya - Kazakh Beef Stew with Potatoes and Carrots

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the beef stew meat to the pot and cook until browned on all sides.
4. 4.
   Sprinkle cumin powder, paprika, salt, and black pepper over the meat and stir well to coat.
5. 5.
   Add the cubed potatoes and sliced carrots to the pot, followed by the beef broth.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
8. 8.
   Serve the Zhaya hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat.
• Potatoes — To prevent the potatoes from becoming mushy, cut them into evenly-sized cubes. This will ensure they cook through without losing their shape.
• Carrots — Slice the carrots into thin rounds to allow them to cook evenly and absorb the flavors of the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in the spice mixture for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Serve Zhaya with a side of crusty bread or steamed rice to soak up the delicious broth.
• Feel free to add other vegetables like peas or bell peppers to customize the stew to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Zhaya in deep bowls, allowing the aromatic steam to rise. Accompany it with a sprinkle of fresh parsley on top for a pop of color. Provide a spoon for savoring every last drop of the flavorful broth.

Presentation advice

To enhance the presentation, consider serving Zhaya in traditional Kazakh pottery bowls or rustic earthenware. The vibrant colors of the stew against the earthy tones of the bowls will create an inviting and authentic display.