Cooking a dish for cold weather - beef stew with potatoes. This tasty and satisfying dish will warm you especially well in winter and autumn. Step-by-step recipe with a photo. Video recipe.
Beef stew with potatoes is a common dish served for family lunches and dinners, as well as on holidays. This is a dish for real men, because it is not only tasty but also nutritious. It is not difficult to prepare, although it takes a long time, since the meat requires a long heat treatment. But all expectations will come true when the kitchen is filled with an appetizing aroma, and juicy beef with potatoes flaunts on the plate. The required ingredients are readily available and can be purchased almost any time of the year.
Any part of the beef carcass will work for the recipe. If you need to cook meat quickly, tenderloin is best. You can use a thin and thick edge, or the inside of the back leg. These parts are without connective tissue, tendons and films. Shoulder, edge and brisket need a longer heat treatment. Therefore, consider cooking time when choosing a carcass part. Potatoes in the summer season can be stewed young, not peeled. It is especially useful, rich in vitamins, trace elements and is valued for its high potassium content, which regulates metabolism and removes fluid from the body.
See also how to cook beef steak.
- Caloric content per 100 g - 281 kcal.
- Servings - 3
- Cooking time - 2 hours 30 minutes
Ingredients:
- Beef - 600 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Spices and spices to taste
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
- Potatoes - 5 pcs.
Step by step cooking of beef stew with potatoes, recipe with photo:
1. Wash the meat and dry it with a paper towel. Trim off any excess (veins and fat) and cut into medium sized pieces.
2. Peel the potatoes, wash and cut into medium-sized cubes. If you want the potatoes to become very boiled during the stewing process, cut the tubers into small pieces. If you prefer to keep it intact, cut into larger cubes.
3. In a saucepan with a thick bottom and sides, heat the oil well. Send the meat into it and fry it over high heat until a light golden brown crust forms. A golden mean is needed here, because uncooked meat is less aromatic, and overcooked pieces are dry, and they will not make them soft and juicy even for a long stew.
4. When the beef is almost cooked, send the sliced potatoes to the meat pan. You can add onions, carrots, garlic and other roots if desired. They will add aroma and pleasant taste to the dish.
5. Continue to fry the potatoes with meat over medium heat for 20 minutes and season with salt, black pepper, bay leaves and any spices.
6. Pour drinking water or broth into a saucepan so that it completely covers the food.
7. Bring the dish to a boil and reduce the temperature to the lowest setting. Continue braising the beef and potatoes with the lid closed for 1.5 hours until tender.
See also a video recipe on how to cook beef stew with potatoes in a slow cooker.
