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Stewed potatoes in a saucepan

Braised Potatoes with Canned Stew Meat

Budget-friendly, made from simple ingredients, and great for the whole family! Braised potatoes with canned stew meat (tushenka) is a complete family meal for lunch or dinner that comes together pretty fast. Swap in different add-ins and spices and you'll get a new flavor every time, so go ahead and experiment!

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

Stew (beef or pork)

450

Water (boiling water)

Onion

Carrots

Bay leaf

Vegetable oil

Hops-suneli

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 35 % 9 g

Carbohydrates 46 % 12 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with canned stew meat in a pot? It couldn't be easier — even a first-time cook can handle it. Start by gathering your ingredients. I'm using canned beef, but pork works too. The key is a good-quality can with plenty of meat and not much fat, which comes down to the grade. I usually reach for the premium grade — it's always loaded with meat.
Step 2:

Take the meat out of the can and break it into small pieces. You can trim off the fat entirely — especially with pork — to keep the dish from getting greasy. Since mine is beef, I left a little fat in.
Step 3:

Peel the potatoes and cut them into medium cubes.
Step 4:

Peel the carrot and grate it on the large holes of a box grater.
Step 5:

Peel the onion and cut it into small dice. If you or the kids aren't fans of onion, leave it out — or drop in a whole peeled onion while it braises, covered, so it flavors the dish and you can fish it out at the end.
Step 6:

Heat the vegetable oil in a heavy-bottomed pot. Add the onion and cook over high heat for 3 minutes, until translucent.
Step 7:

Add the carrot and cook, stirring, for 2–3 minutes.
Step 8:

Add the canned meat to the vegetables and stir. Simmer everything over low heat for about 5–7 minutes.
Step 9:

Add the potatoes to the pot. Stir in the khmeli-suneli (a Georgian herb blend), salt, and pepper, and drop in the bay leaf.
Step 10:

Pour in the boiling water and stir everything well.
Step 11:

Simmer over low heat, covered, for 25–30 minutes until the potatoes are tender, stirring now and then.
Step 12:

Spoon the potatoes and meat onto plates and scatter fresh herbs on top. Enjoy!

Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Refined oils hold up better to heat and have higher smoke points, so they're the safe choice for the stovetop, oven, or grill. The most common high-smoke-point picks are refined sunflower, olive, and grapeseed oil.