One-Pot Stewed Buckwheat and Beef

Growing up in Ukraine, my mom made a buckwheat dish on a weekly basis – there were so many dishes with buckwheat that rotated through our dinner table! Throughout Eastern Europe, it’s always been a widely available and affordable option, plus it was packed with fiber and protein (all good things!). So naturally, it became a frequent ingredient used in Ukrainian cooking.

Now, 20(ish) years later, I still love it. I didn’t love it quite so much as a kid, but over the years, it’s definitely stolen my heart. What’s funny is that I find that many Ukrainians (or Slavs) relate to taking it for granted when they were young, but growing to love buckwheat and craving it as adults. It always happens that way!

Stewed Buckwheat and Beef Video

How to Cook Stewed Buckwheat and Beef

Stewed buckwheat and beef comes together in only one single deep skillet or Dutch oven, and making it is as simple as it gets. It’s a great “set it and forget it” kind of meal.

• Slice and brown the beef: Slice your beef into 1-inch cubes. In a skillet or braiser (you could also use a deep Staub pan), brown the beef on all sides. Remove from the skillet and set it aside.
• Slice and sauté the veggies: Sauté the mushrooms until golden, then set them aside. Sauté the carrots and onions in the same skillet until tender.
• Season: Return the beef and mushrooms to the skillet, then season to taste with salt and pepper.
• Cover and cook: Add the buckwheat, Better than Bouillon Beef Base, and 1.5 cups of hot water to the skillet (a roughly 1:1.5 ratio). Cover with a lid and cook for about 40 minutes. No peeking, no stirring — just let the stovetop work.

Recipe Variations

Switch things up with these easy adaptations. The buckwheat soaks up the delicious flavor no matter the twist.

• Swap the protein: Use chicken thighs, pork shoulder, ground beef, or ground turkey instead of beef. For a meatless version, double the mushrooms and swap beef broth base with vegetable base.
• Switch the buckwheat: If you just realized you don’t have buckwheat but you’re already cooking, you can substitute barley for buckwheat. Let me know how it goes!
• Change the vegetables: Add bell peppers, fennel, peas, or spinach for extra color and bite. A handful of dry mushrooms and garlic during cooking also builds an earthy flavor.
• Add your favorite spices: As always, add in whatever your go-to seasonings are.
• Make it into a hearty soup: Add two extra cups of broth, a couple bay leaves, extra carrots, and a can of diced tomatoes for a beef and buckwheat soup that’s delicious.

Tips for the Best Stewed Buckwheat and Beef

Nail the texture and depth of this “buckwheat and beef stew” with these straightforward tips.

• Select a fatty cut of beef: Ribeye is the best cut your can use for stewed beef and buckwheat. If you can’t get your hands on it, any other fatty cut of beef is next best. Other options include skirt steak, t-bone, New York strip, porterhouse, filet mignon, and flap steak. Trim any excess fat to your liking.
• Cut beef into similar-sized, small pieces: To yield the best bite and texture, make certain to slice your beef into similar sized cubes. The more uniform the pieces, the more even the cooking.
• Slice against the grain: Cutting beef against the grain makes it much more tender and easier to chew. By cutting against the muscle fibers instead of alongside them, you break up the tougher parts of the meat and get more uniform slices.
• Brown in batches: Crowding the pan steams the meat instead of sears. Give each piece space to develop a dark crust by browning in small batches.
• Deglaze for bonus flavor: After browning the meat and veggies, splash a little broth or wine into the hot pan to lift those caramelized bits.
• Rinse the buckwheat: Rinse the buckwheat before cooking for a fluffier texture.
• Use toasted buckwheat versus raw: Toasted buckwheat has a much nuttier, rich taste then raw buckwheat groats. It also cooks much faster, isn’t prone to getting mushy, and doesn’t need to be soaked overnight.
• Don’t stir — cover and steam: Once the liquid is in, keep the lid tight and hands off. Continuously stirring releases starch and makes gluey buckwheat.
• Rest before fluffing: After cooking, remove the pot from heat and let it sit covered for about 5-10 minutes. Then, fluff it with a fork or spoon and finish with a bit of butter.

Serving Suggestions

Stewed buckwheat and beef is a meal all on its own. However, if you want to round it out, check out the options below on what to pair it with. Pick one, or pick them all and serve in separate bowls.

• Tangy contrast: Marinated beet salad, sauerkraut, or homemade pickles
• Starchy sides: Mashed potatoes or a chunk of crusty bread (great for the pan juices!)
• Fresh finish: Sprinkle with parsley, dill, or mint, then add a dollop of sour cream or yogurt. A drizzle of melted butter never hurts either.

Storing Stewed Buckwheat and Beef

When I make this meal, I know I want to make extra to have for leftovers throughout the week. It stores wonderfully in the fridge and freezer, so why not!

• Refrigerator: Store leftover stewed buckwheat and beef in an airtight container in the refrigerator for up to four days.
• Freezer: Allow stewed buckwheat and beef to completely cool. Then, transfer it to a freezer safe bag and pop it in the freezer. Frozen stewed buckwheat and beef stays fresh for up to three months.

More Buckwheat Recipes

• Buckwheat With Mushrooms – Protein-rich veggie dish
• Buckwheat Meat Patties Recipe – Hearty buckwheat and ground meat patties
• Healthy Buckwheat Soup – Filling buckwheat and meat soup
• Stuffed Bell Peppers – Peppers stuffed with buckwheat