Avar burzhuyka

Method

Heat the butter in a large heavy-bottomed pot and brown the meat chunks on all sides, working in batches if necessary. Add the sliced onions and carrots, cooking until the onions soften and begin to colour. Pour in the stock and bring to a simmer, then add the bay leaves and dried herbs. Cover and simmer for 45 minutes until the meat is nearly tender. Add the potatoes, season with salt and pepper, and continue simmering for a further 25-30 minutes until both meat and potatoes are completely tender and the broth is rich. Adjust seasoning to taste and serve hot in bowls with the broth spooned over.