Main Page
Festive table
Beef in pots with potatoes

Beef and Potatoes Baked in Crocks

Simple, made from everyday ingredients, for dinner or as a main course! Beef and potatoes baked in crocks come out remarkably tasty, meltingly tender, and beautifully aromatic. The dish is made without any oil, so it counts as light fare. Plus it's very convenient — the side dish and the meat cook together in one vessel.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Beef

400

Potatoes

250

Carrots (small)

Water

Bay leaf

Paprika

0.2

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 52 % 12 g

Fats 17 % 4 g

Carbohydrates 30 % 7 g

111 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake beef and potatoes in crocks? Gather the ingredients. If the meat was frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge. Then wash it well and pat it dry with paper towels. Trim off any excess fat and membrane.
Step 2:

Then cut the beef into small pieces, about 1 inch (3 cm).
Step 3:

Sprinkle the meat with salt and spices. Use whatever spices you like — I went with paprika and ground black pepper.
Step 4:

Mix well and let the meat marinate for a bit.
Step 5:

Wash and peel the potatoes, then cut them into small pieces. I always cut the meat and potatoes into cubes of the same size so the dish looks nicer.
Step 6:

Wash, peel, and slice the carrot into rounds.
Step 7:

Put some carrot in the bottom of each crock.
Step 8:

Spread the potatoes on top. Lightly salt the vegetables.
Step 9:

Pour a little water into each crock and add one bay leaf.
Step 10:

Arrange the meat on top.
Step 11:

Put the crocks in an oven preheated to 350°F (180°C) and bake for 45–50 minutes. Serve the meat and potatoes right in the crocks or spooned onto plates. Enjoy!

I like to make this in a richer version too — with mayonnaise, prunes, and a cheese crust on top. That's also very tasty, though higher in calories.
For this recipe it doesn't matter which cut of beef you use, since it'll turn tender during cooking either way.
Remember that every oven is different, so the temperature and time may vary from what's given here. For any baked dish to turn out well, it helps to know your own oven's quirks!
You can swap the beef for any other meat you like. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast and turkey are leaner. And cooking time depends not only on the type of meat but also on the cut and how young or old it is.