Roast beef with potatoes is so satisfying and tasty that neither a child nor an adult can refuse such a dish. It should be especially noted that there is nothing complicated in preparing the presented lunch. I also want to say that it can be done not only on the stove, but also in the oven.

How to cook beef with potatoes on the stove?

You can make such a dish on the stove in different ways. Today we will present some simple recipes, using which you will definitely get a very satisfying and fragrant dish. However, it should be noted that only young beef is needed for such a dinner. Stewed with potatoes, it turns out very soft and tender.

So, we will need:

• small potato tubers - about 1 kg;
• soft, ripe tomatoes - 2 pcs.;
• sunflower seed oil - about 30 ml;
• settled water - a glass;

Food processing (meat and vegetables)

To make beef (stewed with potatoes) as tender and juicy as possible, it should be purchased with small layers of fat. Ideally, you need to take marbled meat without bones. It needs to be rinsed under cold water, cut off all unnecessary veins and chopped into fairly large pieces.

What needs to be done to make a very tasty and satisfying beef? Stewed with potatoes, it will be much more high-calorie if other vegetables are additionally used during its preparation. For this, it is necessary to peel large onions and cut them into cubes. It is also required to blanch ripe tomatoes and chop them in the same way. As for potatoes, they should be peeled and cut into fairly large slices.

Heat treatment

Roast beef with potatoes is called that way for a reason. After all, to prepare this dish, the meat must first be fried in oil. To do this, vegetable fat must be poured into a bowl with a thick bottom, and then put all the pieces of beef. After all the juice from the meat has evaporated, add the onion to it and fry all the ingredients until golden. Next to the products you need to lay out ripe tomatoes, potatoes and fresh herbs. After flavoring the components with pepper and salt, they must be mixed and poured with settled water. After reducing the heat to a minimum, the products should be simmered under the lid for 40 minutes. During this time, all vegetables and meat will become soft and very tasty.

Serve a hearty and fragrant roast

Stewed potatoes with beef meat are served hot for dinner only. In addition to such a fragrant roast, you can present a slice of bread, ketchup or tomato sauce. It is also recommended to put homemade marinades or sauerkraut seasoned with vegetable oil and flavored with sugar on the table.

Delicious and tender beef (stewed with potatoes and champignons)

The presented recipe is especially often used by those housewives who are not indifferent to mushrooms. It should be noted that such an ingredient can make the roast even more fragrant and satisfying.

So we need to take:

• small potato tubers - about 600 g;
• beef pulp - about 500 g;
• bulbs of large sizes, bitter - 200 g;
• soft, ripe tomatoes - about 300 g;
• carrots - 2 medium pieces;
• fresh champignons - about 200 g;
• sunflower oil - 70 ml;
• garlic cloves - 3-5 pieces;
• settled water - a glass;
• fresh herbs, salt and any other spices - to taste.

Food preparation

Before starting to cook such a dish, many housewives are wondering what is its calorie content? Potato (stewed with beef and mushrooms) turns out to be very satisfying and has a fairly large number of energy units. In this regard, it is not recommended to use it regularly for those who follow their figure.

To prepare the presented dish, you need to take pitted beef, and then rinse it and cut it into large pieces. Next, you need to clean all the vegetables and chop them in the same way (it is better to pre-blanch the tomatoes). As for fresh champignons, they should be washed and cut into small cubes.

Cooking process on the stove

To make a roast, you need to use thick-walled dishes. You need to pour a little fat (vegetable) into it, and then lay out fresh beef. After frying the product, you need to add onion to it. It is advisable to cook meat with this vegetable for about seven more minutes. Next, you need to add champignons, carrots to the ingredients and repeat the roasting procedure.

After some of the ingredients have been heat-treated, it is necessary to put tomato gruel and potato cubes on top of them. After mixing the products, they should be flavored with herbs, pepper and salt, and then pour settled water. In this composition, the dish needs to be stewed under the lid for about an hour. At the end, crushed garlic cloves must be added to it, and then removed from the stove and left for ¼ hour.

Serve delicious roast beef

After the dish absorbs the aromas of garlic, it must be laid out on plates. Next, you need to decorate it with greenery and present it to friends along with bread and any homemade marinades.

Cooking beef with potatoes in the oven

Potatoes (stewed with beef), the recipe of which involves the use of an oven, turn out to be more tasty and fragrant if an earthen pot is used to cook it. For this dish we need:

• small potato tubers - about 7 pcs.;
• beef pulp - about 700 g;
• bulbs of large sizes, bitter - 2 pcs.;
• carrots - 2 medium pieces;
• tomato paste - 3 large spoons;
• fresh oyster mushrooms - about 200 g;
• sunflower oil - 80 ml;
• lavrshuka - a few leaves;
• settled water - a glass;
• fresh herbs, salt and any other spices - to taste.

Cooking process

Before cooking such a dish in the oven, some of the ingredients need to be fried in a pan. To do this, pour a little oil (any vegetable oil) into the stewpan, and then lay out the beef and fry it slightly. In the future, onions, carrots and oyster mushrooms should be added to the meat in turn and similarly subjected to heat treatment.

After the ingredients become partially soft, they need to be flavored with tomato paste, chopped laurel, fresh herbs, pepper and salt, and then mix well. After simmering the ingredients for about 5 minutes, they should be removed from the stove. Next, add the diced potatoes to the saucepan. After that, all products should be mixed, put in a clay pot and pour settled water.

Heat treatment in the oven

Having formed a dish in a large clay pot, it must be closed with a lid and put in the oven. Roast should be cooked at a temperature of 200 degrees for 70-80 minutes.

How to present a hearty dish to the table?

After the potatoes in the pot become completely soft, the dishes should be removed from the oven. Next, the dish needs to be laid out on plates and served to guests (family members) along with bread and fresh vegetables.

According to this recipe, you can cook any meat with potatoes. I cook it the way my mother used to do, it turns out stewed potatoes with meat. But you can fry everything well together and then you get a roast. At the end, it is not forbidden to add tomato paste, but I did not add it, I am satisfied with the resulting color and taste.

We will need the following products:

Cut the beef into pieces, I prefer smaller ones, because then it will cook faster.

Chop the onion and carrot randomly. Carrots can be grated, but I love when amber pieces come across, so I cut everything by hand.

Fry the beef in vegetable oil until golden brown, then salt and add your favorite spices. I used red pepper, coriander and dry adjika.

Add a glass of water to the meat and simmer under a closed lid until the water has almost completely evaporated.

Then turn onions and carrots. Add them at the same time, mix and stir fry for 5-7 minutes.

Prepare potatoes. Cut it into any pieces - smaller or larger.

Add potatoes to the cauldron with vegetables and meat. Salt, mix.

Pour in a glass of water again. It all depends on the type of potato, some are cooked for a long time and take a lot of water, while the other, on the contrary, is easily boiled soft and cooks quickly. Do not overdo it with water. Cover, bring to a boil and simmer until the potatoes are tender. The water should boil away a little, and the potatoes should boil and become soft.

Stewed beef with potatoes in a saucepan is an excellent and hearty dish that you can eat in the evening, for dinner, and in the afternoon for lunch. Since beef meat is harsh, then stewing is just right for him. Having prepared this dish, you will understand that the beef is very tender and juicy. Due to stewing - prolonged heat exposure, the protein begins to break down and therefore the meat becomes tender. If you fry beef, then you are unlikely to achieve such an effect.

Stewed beef with potatoes in a saucepan takes a long time to cook and the longer you stew the meat, the tastier your dish will be. Cooking time is the only negative of this delicious culinary masterpiece. Yes, beef stew cannot be cooked quickly, especially in a saucepan, but believe me, the time spent will more than pay off with enthusiastic words and satisfied faces of your loved ones.

How to cook beef stew with potatoes in a saucepan

In our recipe, we will try to describe the cooking process as simply as possible and convey the most basic points, following which you will get a very tasty dinner.

Ingredients

• Beef - 680 gr.
• Wheat flour - 2 tbsp. l.
• Beef broth - 1 cup
• Onion - 1/4 cup
• Potatoes - 6 pcs.
• Vegetable oil - 1 tbsp. l.
• Ground black pepper - 2 pinches
• Carrots - 2 pcs.
• Celery stalk - 2 pcs.

Cooking

Step 1

Cut the meat into small pieces, then lightly roll in flour.

Step 2

Heat vegetable oil over medium heat. Fry the meat on all sides until evenly golden brown.

Step 3

Then add broth and finely chopped onion. After the broth boils, reduce the heat and cover the pan with a lid. Stew beef for 1.5 hours. Cut vegetables into small pieces and add to meat. Then pepper to taste. Cover and simmer until vegetables are cooked through.

Although they say that reheated food is not as tasty, I do not think that beef stew with potatoes on the second day will be worse than freshly cooked. And not only me, but my whole family is of the same opinion. Therefore, I immediately prepare a large portion so that in the evening I don’t bother with dinner, just get it out of the refrigerator and warm it up. And while it's warming up, do , for meat with potatoes it will be just what you need.

My recipe for beef stew with potatoes is the simplest, one might say old - without modern additives in the form of soy sauce, capers, olives and other fashionable delights. Everything is extremely simple and concise - we take a piece of good beef (or veal), onions, carrots and potatoes. And all this in just over an hour turns into a delicious dish. It is very desirable that the potatoes are starchy and boil well, then you get a rich, thick gravy. Do not be afraid of long cooking, most of the time you will not need to be at the stove, the meat will slowly cook by itself. You only need to lay vegetables and from time to time control how the process goes.

To cook beef stew with potatoes you will need:

• Potato - 1 kg;
• carrots - 2 pcs;
• beef (you can take veal) - 400-500 g;
• onion - 3 pcs (large heads);
• hot pepper - 1-2 pods;
• parsley - 1 bunch;
• sunflower oil - a third of a glass;
• black pepper - 1 tsp;
• salt - to taste;
• lavrushka - 2 leaves;
• water - 3 cups (or more or less, as you like).

Recipe for beef stew with potatoes

I cut the meat not large and not small, so that it is fried and remains noticeable juicy pieces, and not fried cracklings.

I cut two onions in half, chop them in half rings or cut them into slices, then they will be divided into thin strips.

I pour oil into the pan, heat it up. I pour out the beef, fry it so that the color of the meat becomes lighter, or I brown it a little, but not to a brown crust.

I add the onion to the beef, stew until translucent, the onion will become almost soft.

Salt, pepper, stew for another two minutes. Pour half a glass of water, tightly cover with a lid. If you cook on low heat, it will take about an hour or so, but beef stew with potatoes will turn out to be especially tasty. Simmer the meat over medium heat for about an hour, until tender. I add water two or three times, little by little, to just cover the bottom a little. During stewing, the onion will soften, turn into a fragrant thick gravy, the meat will become soft.

Next, we need a cauldron - it is more convenient to cook in it and it will be tastier. Or you can immediately cook in a cauldron, I prefer to stew meat in a deep frying pan. I spread the meat along with the gravy. I add potatoes, cut into medium-sized pieces of arbitrary shape. I cut the carrots in half circles, onions in half rings and also add to the meat. First, the carcass without adding water, so that the vegetables absorb the oil and meat juice. After ten minutes I put a bay leaf, pour in two glasses of water, salt to taste. Close the lid tightly and leave to cook for half an hour.

After half an hour I try meat and vegetables - everything will become soft, the potatoes will be crumbly, the beef will be juicy and tasty. Let it brew a little while I make a salad or open jars of marinade pickles.

This recipe is also included in our "dacha" menu. In the summer, even though it’s not particularly drawn to meat, we cook at the dacha with our own potatoes, and with fresh tomatoes, parsley only from the garden - delicious! Well, the beef stew with potatoes is ready, the salad is ready, vegetables and bread are on the table, you can serve and sit down to dinner.

How to cook homemade roast with potatoes so that it turns out tasty, nutritious and does not take much time? In this recipe, we will show you step by step with a photo the principle of preparing this dish. The main ingredient in this dish is beef, vegetables such as potatoes, carrots, onions, garlic and tomato paste are also used. Roast is usually served for dinner with the family. Such a hearty dish will give strength and energy for the whole day. Therefore, we invite you to get acquainted with the traditional dish for our area - home-style roast with beef and potatoes, and taste the fragrant taste of the hearth.

Ingredients for Homemade Beef Roast

Cooking step by step with a photo home-style roast with beef and potatoes

1. Prepare all the necessary products - they should be as fresh as possible.
   
2. Cut the meat into small pieces.
   
3. Put the meat in a saucepan with a thick bottom and fill it with water, about 0.5 liters of water.
4. Put the meat to cook over medium heat, and when a foam forms, remove it. Simmer beef over low heat for 1 hour 15 minutes.
   
5. When the meat is cooked, drain the resulting broth into another bowl.
   
6. In the meantime, cut the onion into half rings, and the carrot into large pieces.
   
7. Add vegetable oil and prepared vegetables to the meat already without broth, add fire and fry everything together for 3-4 minutes.
   
8. Then add a spoonful of tomato paste and also stirring, fry the meat and vegetables for another 1-2 minutes.
   
9. Peel the potatoes and if they are large, cut them into pieces.
   
10. Add potatoes to meat and reduce heat.
    
11. Now, take the reserved broth and pour it into the pot with the meat and vegetables. If there is not enough liquid, add a little water - it should cover the vegetables. Also add salt and spices. Simmer the roast with the lid closed over low heat for 40 minutes.
    
12. When the dish is almost ready, about 5 minutes before the end, add finely chopped garlic and bay leaf.
    
13. All hot is ready. Let the dish sit for about 5 minutes before serving.
    

Serve Roast Beef and Potatoes exceptionally hot and freshly cooked. You can sprinkle the dish with fresh, chopped parsley before serving. Bon appetit!