INGREDIENTS

• 1.5 kg beef
• 3 medium onions
• 2 medium carrots
• 1 medium celery root
• 3-4 stalks of celery
• 200 g prunes
• 1 glass of kvass
• 1/2 cup beef broth
• 2-4 st. l. honey
• Bay leaf
• extra virgin olive oil
• salt
• freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the meat into medium cubes. Peel the onions, celery and carrots. Cut the onion into thin half rings, carrots and celery into strips, celery stalks into thin slices.
Step 2
Heat the olive oil in a heavy cast iron saucepan and fry the meat in portions on all sides. Transfer the meat to a bowl and keep warm.
Step 3
Put onions, carrots and celery in a saucepan and fry over medium heat, 5-7 minutes. Transfer the meat to the vegetables and add honey, pour in the beet kvass and broth, close the lid tightly and simmer for 40 minutes.
Step 4
Add prunes to the meat, stir, check if there is enough liquid – if not, add a little broth or hot water. Simmer for 15 minutes, add bay leaves and black pepper, salt and cook for another 15-20 minutes