Beef and Buckwheat Kasha

Ingredients

• about 680 g Beef stew meat
• 1 cup Buckwheat groats
• 1 medium Onion
• 1 medium Carrot
• 3 cups Beef broth
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of beef stew meat. Cook, turning the pieces occasionally, until all sides are nicely browned, about 5-7 minutes.
2. 2Remove the browned about 680 g of beef stew meat from the pot and set it aside on a plate. Leave any browned bits in the pot.
3. 3Add the 1 medium onion, chopped, and the 1 medium carrot, chopped, to the pot. Cook, stirring often, until the vegetables have softened, about 5-7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 more minute until fragrant, stirring constantly.
4. 4Return the browned about 680 g of beef stew meat to the pot with the vegetables. Add the 1 cup of buckwheat groats and pour in the 3 cups of beef broth. Stir everything together.
5. 5Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for 45-60 minutes, or until the beef is very tender when pierced with a fork and the 1 cup of buckwheat groats has absorbed the liquid and is cooked through.
6. 6Stir in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste and add more if needed, but be careful not to add too much at once.
7. 7Serve the Beef and Buckwheat Kasha hot.

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