Proletarian Beetroot and Chestnut Stew

This recipe started with a simple need – a winter’s supply of food. It’s a stew that embodies resourcefulness and warmth. It’s a little bit of a labor of love, and the ingredients speak for themselves – the earth provides, and the fire cooks them.

Yields: 6-8 servings Prep Time: 30 minutes Cook Time: 2-3 hours Difficulty: Medium

Ingredients:

• 1.5 kg (3.3 lbs) Beef Chuck (or Lamb Shoulder), cut into 2-inch cubes
• 2 large Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 2 Large Onions, chopped (yellow or white)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1.5 Liters (6 cups) Beef Stock (or Vegetable Stock for a lighter version)
• 1 kg (2.2 lbs) Fresh Beetroot, peeled and chopped
• 1 kg (2.2 lbs) Fresh Chestnut, roughly chopped (or 750g - 1.6 lbs dried, soaked in warm water for 30 mins, then drained)
• 2 Cloves Garlic, minced
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Black Pepper
• Salt to taste
• Fresh Parsley, chopped (for garnish)
• (Optional) A pinch of Cayenne Pepper for a little heat

Steps:

1. Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Sear the beef on all sides until nicely browned. This is *crucial* for building flavor. Remove the beef and set aside.
2. Sauté the Vegetables: Add the butter to the pot. Add the chopped onions and sauté until softened, about 8-10 minutes. Add the carrots and celery, and cook for another 5-7 minutes, stirring occasionally.
3. Add Garlic and Spices: Stir in the minced garlic and smoked paprika. Cook for 1 minute, until fragrant.
4. Combine and Simmer: Return the beef to the pot. Add the beef stock, chopped beetroot, and chopped chestnuts. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender. Stir occasionally to prevent sticking. If the liquid reduces too much, add a little more stock.
5. Adjust Seasoning: Taste and adjust the seasoning with salt and pepper as needed. A tiny bit of cayenne if you like it spicy.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley.

Proletarian Notes & History:**

This stew, like many of the ‘Proletarian’ recipes I've concocted over the years, is a testament to the spirit of shared hardship. It wasn’t glamorous; it wasn't a five-star meal. It was a meal forged in the fires of a cold winter, a reminder of hard work and survival. Back in the early 20th century, many Russian households relied on simple ingredients and resourcefulness. The use of root vegetables like beetroot and chestnuts was a way to make the most of what was available. The slow simmering process – almost a ritual – was a way to connect with the land and with each other. The stew isn't about perfection; it’s about warmth and comfort – a little bit of defiance against the bleakness of the world.

I’ve always been fascinated by the stories behind these dishes. My grandmother used to tell me about her own grandmother’s recipe – a simple stew passed down through generations. It’s a way of preserving memory and honoring those who came before us. This recipe is a little piece of that history, a little piece of our collective past.

Enjoy! Let me know what you think.