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Homemade dinner
Stewed potatoes with tomatoes and meat

Braised Potatoes with Tomatoes and Meat

Hearty, fragrant, made from everyday ingredients — for the whole family! Braised potatoes with tomatoes and meat is an incredibly tasty, complete meal. The perfect answer to a filling lunch or dinner. It's very simple to make, and the result always beats expectations!

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes (large)

Pork

500

Onion

Carrots

Tomatoes

Vegetable oil

Flour

Bay leaf

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 41 % 11 g

Carbohydrates 37 % 10 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with vegetables and meat? Gather your ingredients. Use any meat you like, just keep in mind the cooking time will change — chicken, for example, cooks several times faster than beef. This time I used pork. The tomatoes can be regular or cherry, or you can swap in canned tomatoes in their own juice or tomato paste.
Step 2:

Rinse and pat the meat dry. Cut the pork into small, evenly sized pieces.
Step 3:

Peel the potatoes, onion, and carrot and wash them in clean cold water.
Step 4:

Potatoes and meat can be cooked in a deep, heavy-bottomed skillet with high sides, a thick-walled pot, or a Dutch oven. Pour a little vegetable oil into the pot and heat it well over high heat. Add the pork to brown. Cook until golden, stirring so the meat doesn't scorch. Add a little water, just enough that it doesn't fully cover the pieces. Cover and braise over low heat for about 20–30 minutes.
Step 5:

Cut the carrot into thin sticks or shred it on a coarse grater. Chop the onion however you like. Add the vegetables to the meat.
Step 6:

Cut the potatoes into cubes or sticks, whichever you prefer. Cut the tomatoes into wedges or mash them with a fork into a purée. If you like, peel the tomatoes first — I usually don't. Add the potatoes and tomatoes to the pot.
Step 7:

Season with salt and pepper to taste and add your favorite spices. Top up with water until it nearly covers the potatoes. Use as much or as little liquid as you like, depending on whether you want the dish thick or brothy. Stir everything together. Once it comes to a boil over high heat, reduce to medium and braise the potatoes until tender (about 20–30 minutes).
Step 8:

Five minutes before the end of cooking, ladle out a small amount of the cooking liquid (1–2 ladlefuls), let it cool slightly, whisk in the flour until there are no lumps. If there isn't much liquid in the pot, just use plain warm water.
Step 9:

Pour the liquid back into the pot and stir everything well. Add the bay leaf. Bring to a boil and take the pot off the heat.
Step 10:

Let the finished dish rest for a while, then serve. Offer everyone some finely chopped fresh herbs to sprinkle over their plate.

Step 8 is optional — skip it if you like. Serve the finished potatoes and meat piping hot. Offer an assortment of pickles and salads alongside. Enjoy!
For this recipe it doesn't matter which cut of meat you choose, since it'll turn tender during cooking either way.
An easy way to peel tomatoes: wash them, score a shallow X on top with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, cool slightly, and slip off the skins.
If you use ready-made spice blends, always read the ingredient list on the package. These blends often already contain salt, so account for that or you risk over-salting the dish.