Beef stewed with potatoes

Beef stewed with potatoes

This is perhaps the most common dish that is served not only for lunch or dinner, but also on holidays. Because potatoes with meat are quick and easy to prepare, and there are ingredients for it at almost any time of the year.

Subtleties

  • You can stew any part of beef carcass. But if you need to cook meat quickly, it is best to stew the tenderloin. You can also use the inside of your hind legs or thick and thin edges. Such a fillet is almost without connective tissue, there are no tendons or films.
  • Spatula, backfill, brisket are used exclusively for stewing or boiling, because they need a longer heat treatment.
  • Pre-roasting meat improves its taste. But a golden mean is needed here, since uncooked meat turns out to be less fragrant, and the cooked pieces become dry, and even prolonged stewing will not make them soft and juicy.
  • Potatoes are added to meat only after it is cooked, otherwise the potatoes will boil quickly and the meat will not have time to become soft. Onions and carrots can be added in the process of roasting meat. They will give it a flavor and pleasant taste.
  • After pre-roasting, beef is poured with a small amount of water or broth and stewed until soft. The liquid must be hot, because cold water will instantly lower the temperature, the broth will boil again for a long time, and the meat itself may become hard.
  • Spicy herbs for beef with potatoes, you can take any, as long as they combine well with each other and do not clog the natural taste of potatoes with meat.

Beef stewed with potatoes: the classic version

Ingredients:

  • fillet of beef - 0.5 kg;
  • potatoes - 1 kg;
  • onions - 2 pcs .;
  • carrots - 1 pc .;
  • vegetable oil - 2 tbsp. l .;
  • bay leaf - 3 pcs .;
  • salt - to taste;
  • black pepper peas - 10 pcs.

Method of preparation

  • Wash fillet of beef. Cut into cubes.
  • Peel the vegetables, wash them. Finely chop the onion, carrot - thin slices or diced.
  • Heat oil in a cauldron, add meat. Stirring, fry it until light crust. Add onions and carrots. All together, continue to fry until soft onions.
  • Pour in a glass of hot water, turn down the heat to a minimum, close the cauldron with a lid. Stew meat for 1 hour.
  • Cut the potatoes into 3 x 3 cm cubes or into cubes.
  • Add a fire. Salt the meat, put the pepper and bay leaf. Add enough hot water to lightly cover the potatoes.
  • Wait until it boils again, turn down the heat and simmer the beef until the potatoes are soft.
  • Sprinkle with chopped herbs.

Beef stewed with potatoes in bread kvass

Ingredients:

  • beef - 0, 7 kg;
  • potatoes - 0, 6 kg;
  • carrots - 2 pcs .;
  • onions - 2 pcs .;
  • tomato paste - 2 tbsp. l .;
  • ghee - 70 g;
  • bread kvass - 0, 7 l;
  • flour - 0, 5 st. l .;
  • salt - to taste;
  • bay leaf - 3 pcs .;
  • black pepper to taste;
  • parsley and dill - several sprigs.

Method of preparation

  • Wash fillet of beef, dry. Cut not very large chunks.
  • In a cauldron, put half the norm of ghee, melt. On it, fry the meat until golden brown, after mixing it with flour. Add tomato paste, pepper, salt, bay leaf. Warm up for 2-3 minutes. Pour bread kvass and simmer on low heat under the lid until the meat is soft.
  • Peel carrots, onions and potatoes, wash them. Onion cut into half rings, carrots and potatoes - into slices.
  • In a pan, melt the remaining butter. Fry the onion on it until golden brown, transfer it to the cauldron with already soft meat. Then, in the remaining oil, lightly fry the carrots and potatoes. Put in the cauldron.
  • Add enough hot water to lightly coat the potatoes. Simmer at low boil until the potatoes are soft. Sprinkle with chopped greens.

Beef Stewed with Potatoes (Hebrew)

Ingredients:

  • beef - 1 kg;
  • potatoes - 1 kg;
  • onions - 2 pcs .;
  • tomato paste - 100 g;
  • prunes - 200 g;
  • garlic - 2 heads;
  • salt - to taste;
  • black pepper to taste;
  • bay leaf - 3 pcs .;
  • butter melted - 50 g.

Method of preparation

  • Wash the beef, dry with a paper towel. Cut the fibers into slices. Sprinkle with pepper, salt, fry in a pan with melted butter until golden brown. Transfer to a cauldron or saucepan, cover with hot water or broth, close the lid and simmer with a low boil until the meat is soft.
  • Peel the onions, garlic and potatoes, wash. Onions cut into half rings, potatoes - into cubes 3 x 3 cm, chop the garlic with a knife.
  • Save the onions in the remaining oil from the roasting of meat. Put the tomato paste and garlic, mix. Warm up for 1-2 minutes. Transfer from the pan to the cauldron with meat. Put the potatoes, bay leaf. Add the washed prunes. Simmer under cover with a low boil until the potatoes are soft. Sprinkle the finished dish with herbs.

Beef stewed with potatoes and sour cream in a pot

Ingredients:

  • beef - 0.5 kg;
  • carrots - 1 pc .;
  • potatoes - 0, 8 kg;
  • celery and parsley root - 1 pc .;
  • garlic - 2 cloves;
  • onions - 1 pc .;
  • sour cream - 1 tbsp. l .;
  • ground black pepper - to taste;
  • butter melted - 50 g;
  • salt - to taste;
  • Dill and parsley - a few sprigs.

Method of preparation

  • Cut the prepared beef into pieces. Fry in butter until golden brown. Put in ceramic pots, taking them 1/4 volume.
  • Peel onions, carrots, garlic, potatoes. Wash vegetables in cold water. Cut the onion into half rings, carrots and garlic - into slices, potatoes - into cubes 3 x 3 cm. Peel parsley and celery root, wash, chop finely.
  • In the remaining oil, save onions, celery, parsley and carrots, adding garlic, salt, pepper and bay leaves.
  • Put the potatoes in pots on top of the meat. Cover it with prepared vegetables. Pour enough hot water so that it does not reach the top edge of the pots 3 cm.
  • Place in an oven heated to 200 °, simmer for 1 hour, covered, with the lid closed. 10 minutes before readiness remove the pots from the oven, pour the potatoes with beef sour cream. Without closing the pots with a lid, put them in the oven again.
  • Sprinkle with chopped herbs. If the pots are small, serve them in the table. Or put the meat and potatoes on a common dish and put on the table (although this option is less preferred).

Beef stewed with potatoes (without roasting)

Ingredients:

  • lean young beef - 0.5 kg;
  • potatoes - 1 kg;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • vegetable oil - 2 tbsp. l .;
  • salt and ground pepper - to taste;
  • bay leaf - 2 pcs .;
  • cumin - pinch.

Method of preparation

  • Wash the beef, cut it into small pieces. Put in a cauldron with hot oil. Stir. When the meat changes color from reddish to gray, fill it with hot water so that it covers it completely. Close the lid and simmer until soft.
  • Peel onions, carrots and potatoes, wash them. Cut the onion into wide half-rings, and the carrot and potato into large slices.
  • Salt the meat, add pepper, cumin and bay leaf. Put the potatoes, onions and carrots. Pour hot water to the level of the cauldron. Simmer at low boil for 30 minutes.
  • Sprinkle the chopped beef with potatoes with chopped greens.

Mistress to note

For all these recipes, beef with potatoes can be cooked in a slow cooker. Grilling produce in the “Frying” or “Baking” mode. Then switch to the “Stewing / Soup” function and cook until soft vegetables and meat.

In the microwave, start cooking at high power. After you fill the vegetables and meat with water, reduce power. With the lid closed, simmer until tender.

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