Petrograd Symphony

Introduction

The Petrograd Symphony is a classic dish originating from the rich culinary traditions of Russia, particularly influenced by the vibrant culture of Petrograd, now known as St. Petersburg. Layered in history and flavor, this dish reflects the symphonic wonder of its namesake city. As one of the premier centers of Russian culture during the late 19th and early 20th centuries, Petrograd was a bustling hub of literary, musical, and culinary innovation. The Petrograd Symphony was a dish often served at opulent banquets and esteemed gatherings, echoing the sophisticated tastes of the Russian aristocracy.

Ingredients

• Beef - 1 kg
• Potatoes - 5 large
• Carrots - 3 medium
• Onion - 2 large
• Garlic - 4 cloves
• Butter - 100g
• Flour - 3 tbsp
• Beef Stock - 2 cups
• Red Wine - 1 cup
• Parsley - a handful
• Thyme - a few sprigs
• Bay Leaf - 1
• Salt - to taste
• Pepper - to taste
• Olive Oil - 2 tbsp

Preparation

Before we delve into the process, it is essential to prepare all the ingredients meticulously to ensure a seamless cooking experience. Begin by cutting the beef into 2-inch cubes, ensuring they're evenly sized for uniform cooking. Next, peel the potatoes and carrots, then chop them into bite-sized pieces. Set them aside in a bowl of cold water to prevent any discoloration. Finely chop the onion and mince the garlic. It’s crucial to have your aromatics and seasonings measured and ready for use. Parsley should be chopped finely and set aside for garnish.

Cooking Process

Searing the Beef

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Begin by searing the beef cubes in batches to avoid overcrowding, which can lead to steaming rather than browning. Season each batch with salt and pepper as they cook. This is crucial for developing the rich, deep flavors characteristic of the Petrograd Symphony. Remove and set aside.

Building the Base

Reduce the heat to medium and add the butter to the same pot. Allow it to melt and then add the onion and garlic, sautéing until the onions become translucent. Incorporate the flour to create a roux, stirring constantly for a minute to avoid lumps.

De-glazing and Simmering

Once the roux is ready, deglaze the pot with red wine, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Allow the wine to reduce by half. Reintroduce the seared beef and pour in the beef stock. Add the carrots, thyme, and bay leaf. Bring the mixture to a gentle simmer, covering the pot and allowing it to cook slowly for about 1.5 to 2 hours, or until the beef is tender. Use a cooking timer to track the duration accurately.

Finishing Touches

About 30 minutes before the end of cooking, add the potatoes, adjusting the seasoning with salt and pepper as needed. Continue simmering until the potatoes are fork-tender. Discard the bay leaf and thyme sprigs.

Serving Suggestions

Serve the Petrograd Symphony garnished with fresh parsley, paired with a rustic loaf of bread to help sop up the decadent sauce. This stew is best enjoyed family-style, shared with loved ones in a warm, inviting setting, ensuring that every bite is a journey to the bygone elegance of Petrograd.