That looks like Stew?
5 ea medium potatoes
2 ea medium onion
2 tbsp real butter
1 ea carrot
1 ea parsley root
1 ea celery root (not celery, but the root)
2 ea garlic cloves, or three or four 😉
3 tbsp sour cream
4 tbsp chopped green dill and parsley
salt and ground pepper to taste
Peel potatoes (I like to leave the peelings, but Russians do not,) wash potatoes, cut into small cubes and fry in real butter until light golden brown in color…
Slice onions peeled first and fry in real butter until translucent. Cut carrot into small cubes after peeling and fry in real butter. Cube the beef and fry in real butter until surface is seared to keep in juices…
In a ceramic pots, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth made from the butter and drippings of all the skillet fried ingredients. Add water (I make a beef broth from a base,) if needed, to make sure enough moisture…
Stew in the oven on low to average heat for 30 minutes to an hour. 10 minutes before pulling the pots, add sour cream. Then after pulling out of oven, sprinkle with chopped greens of dill and parsley…
Serve Zharkoye with a salad of fresh vegetables, cucumbers and tomatoes diced up is perfect….remember that Russians will have a bowl of fresh sour cream sitting at the table to add more to the top of dish as needed. You need that also!