Chunks of beef or pork slowly braised with potatoes, carrots, onions, and tomato paste in a clay pot. A quintessential Russian comfort dish where the long, low heat renders tough cuts into fork-tender morsels while the vegetables absorb the rich, meaty broth. Traditionally prepared in a gorshok (clay pot) and served directly from the vessel.
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Pat the meat chunks completely dry with paper towels. Season generously with salt and black pepper. Heat sunflower oil in a heavy-bottomed Dutch oven or clay pot over high heat. the meat in batches until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
Reduce heat to medium. Add the onions to the rendered fat and cook until softened and golden, about 5 minutes . Stir in the tomato paste and cook for 1 minute until it darkens slightly and becomes fragrant.
Return the meat to the pot. Add the potatoes, carrots, bay leaves, and enough broth to come halfway up the ingredients. Bring to a gentle .
Cover the pot tightly with a lid or foil. Transfer to a 325F (160C) oven and undisturbed for 1.5 to 2 hours until the meat is completely tender and the potatoes are soft but not disintegrated. Add the smashed garlic in the last 30 minutes .
Remove the bay leaves. Taste the liquid and adjust salt and pepper. Serve directly from the pot, spooning the thick sauce over each portion and finishing with freshly chopped dill.
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