Dairy-Free Russian Buckwheat with Beef and Onions

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 190°C / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 450 g of beef stew meat and brown it on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 2 large onions, sliced, to the same pot. Cook, stirring occasionally, until they are softened and have turned a deep golden brown, about 15-20 minutes. This process is called caramelizing.
3. 3Return the browned about 450 g of beef stew meat to the pot with the caramelized onions. Add the 1 cup of buckwheat groats, 2 cups of vegetable broth, 1 tablespoon of soy sauce, 0.5 teaspoon of dried thyme, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir everything together.
4. 4Bring the mixture in the pot to a rolling boil over medium-high heat (204.4°C / 205°C).
5. 5Once boiling, immediately reduce the heat to low (93.33°C / 95°C). Cover the pot tightly with a lid. Let it simmer gently for 30 minutes, or until the buckwheat groats are tender and have absorbed all the liquid. You should not see any liquid remaining in the pot.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the buckwheat to finish steaming and become perfectly fluffy.

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