Roast beef with potatoes turns out to be so hearty and tasty that neither a child nor an adult can refuse such a dish. It should be especially noted that there is nothing difficult 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 a stove in different ways. Today we will present several simple recipes, using which you will definitely get a very satisfying and aromatic dish. However, it should be noted that only young beef is needed for such a meal. Stewed with potatoes, it turns out to be very soft and tender.

So, we 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 should take boneless marbled meat. It needs to be rinsed under cold water, cut off all unnecessary veins and chopped into rather large pieces.

What needs to be done to make your beef very tasty and satisfying? Stewed with potatoes, it will be much more high-calorie if you additionally use other vegetables during its preparation. For this, you need 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 the potatoes, they should be peeled and cut into fairly large slices.

Heat treatment

Roast beef with potatoes is called that way for a reason. Indeed, to prepare this dish, the meat must first be fried in oil. To do this, pour the vegetable fat into a bowl with a thick bottom, and then lay out 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 brown. Next, you need to add ripe tomatoes, potatoes and fresh herbs to the products. Having seasoned the components with pepper and salt, they must be mixed and filled with settled water. With the heat reduced to a minimum, the food should be simmered under the lid for 40 minutes. During this time, all vegetables and meat will become soft and very tasty.

Serving hearty and aromatic roasts

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

Delicious and tender beef (stew with potatoes and mushrooms)

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

So, we need to take:

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

Food preparation

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

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

Cooking process on a stove

To make a roast, you need to use thick-walled pans. Pour a little fat (vegetable) into it, and then put fresh beef. After frying the product, you need to add onions to it. It is advisable to cook the meat with this vegetable for about seven more minutes. Next, you need to add mushrooms, carrots to the ingredients and repeat the roasting procedure.

After some of the ingredients have been heat-treated, it is necessary to add tomato gruel and potato cubes to them. After mixing the products, they should be flavored with herbs, pepper and salt, and then poured over with settled water. In this composition, the dish needs to be stewed under the lid for about an hour. Finally, add crushed chives to it, and then remove from the stove and leave for ¼ hour.

Serving delicious roast beef

After the dish has absorbed the aromas of garlic, it must be laid out on plates. Further, it is required to decorate it with greens 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 for which involves the use of the oven, turns out to be more tasty and flavorful if you use an earthen pot to prepare it. For such a dish we need:

• small potato tubers - about 7 pcs.;
• beef pulp - about 700 g;
• large-sized, bitter onions - 2 pcs.;
• carrots - 2 medium pieces;
• tomato paste - 3 large spoons;
• fresh oyster mushrooms - about 200 g;
• sunflower oil - 80 ml;
• lavrsuka - several 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) into the saucepan, and then put the beef and fry it lightly. In the future, onions, carrots and oyster mushrooms should be added to the meat in turn and heat treated in the same way.

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

Heat treatment in the oven

Having formed the dish in a large clay pot, you need to close it with a lid and put it 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 are completely soft, remove the dishes from the oven. Next, the dish must be laid out on plates and served to guests (family members) along with bread and fresh vegetables.

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

We need the following products:

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

Chop the onions and carrots arbitrarily. 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 practically evaporates.

Then the turn of 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 to vegetables and meat. Salt and stir.

Pour 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 easy to boil and cook quickly. Do not overdo it with water. Cover, bring to a boil and simmer until potatoes are tender. The water should boil a little, and the potatoes should boil and become soft.

Beef stew with potatoes in a casserole is an excellent and satisfying dish that can be eaten in the evening, for dinner, and in the afternoon for lunch. Since the beef meat is harsh, stewing is very suitable for it. Having prepared this dish, you will understand that beef can be very tender and juicy. Thanks 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.

Beef stew with potatoes in a saucepan takes a long time to cook, and the longer you stew the meat, the tastier you will get the dish. Cooking time is the only drawback of this delicious culinary masterpiece. Yes, beef stew cannot be quickly cooked, especially in a saucepan, but believe me, the time spent will more than pay off with enthusiastic words and happy 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 glass
• Onions - 1/4 cup
• Potatoes - 6 pcs.
• Vegetable oil - 1 tbsp. l.
• Ground black pepper - 2 pinches
• Carrots - 2 pcs.
• Celery stalk - 2 pcs.

Preparation

Step 1

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

Step 2

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

Step 3

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

Although it is said that reheated food is no longer as tasty, I do not think that beef stew with potatoes on the second day will be worse than freshly cooked one. And not only me, but my whole family of the same opinion. Therefore, I immediately cook a large portion so that I don't have to mess with dinner in the evening, just take it out of the refrigerator and warm it up. In the meantime, it warms up, do , for meat and potatoes 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 we turn all this into a delicious dish in a little over an hour. It is very desirable that the potatoes are starchy and boiled well, then you get a rich thick gravy. Do not be intimidated by long cooking, most of the time you will not be required to be at the stove, the meat will slowly cook by itself. You only need to lay vegetables and from time to time monitor how the process goes.

To cook beef stew with potatoes you will need:

• Potatoes - 1 kg;
• carrots - 2 pcs;
• beef (you can take veal) - 400-500 g;
• onions - 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 glasses (or more or less, as you like).

Beef stew with potatoes

I cut the meat not coarsely and not finely so that it roasts 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 and heat it. I pour in the beef, fry it so that the color of the meat becomes lighter, or brown it a little, just not to a brown crust.

I add onions to the beef, carcass until translucent, the onions will become almost soft.

Salt, pepper, carcass for another two minutes. I pour in half a glass of water, cover it tightly. If you cook on low heat, then it will take about an hour or so, but stewed beef 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, just to cover the bottom a little. During the stewing, the onion will soften, turn into a fragrant thick gravy, and 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 small, free-form pieces. I cut carrots in half circles, onions in half rings and also add to the meat. First, I carcass without adding water so that the vegetables absorb the oil and meat juice. In 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.

In 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 infuse a little while I make a salad or open jars of pickles.

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

How to cook properly homemade roast with potatoes to make it tasty, nutritious and not take much time? In this recipe, we will show you the principle of preparing this dish step by step with a photo. The main ingredient in this dish is beef meat, 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 aromatic taste of the hearth.

Ingredients for homemade roast beef

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

1. Prepare all the necessary food - they should be as fresh as possible.
   
2. Cut the meat into small pieces.
   
3. Place the meat in a heavy-bottomed saucepan and cover it with water, about 0.5 liters of water.
4. Boil the meat over medium heat, and when foam forms, remove it. Simmer the beef for 1 hour and 15 minutes.
   
5. When the meat is cooked, pour the resulting broth into another bowl.
   
6. Meanwhile, cut the onion into half rings and the carrots into large pieces.
   
7. Add vegetable oil and prepared vegetables to the meat without broth, add heat and fry everything together for 3-4 minutes.
   
8. Then add a spoonful of tomato paste and, while 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 set aside broth and pour it into a pot of meat and vegetables. If there is little 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 cooked, about 5 minutes before the end, add finely chopped garlic and bay leaf.
    
13. Everything, the roast is ready. Let the dish sit for about 5 minutes before serving.
    

Serve the beef and potato roast exceptionally hot and freshly cooked. You can sprinkle the dish with fresh, chopped parsley before serving. Bon Appetit!