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Braised Beef and Potatoes in Gravy

Love meat and potatoes? I'm sure you'll love this recipe! What won me over here wasn't just the fragrant potatoes and the meltingly tender meat, but also the thick, deeply savory gravy with a rich, meaty flavor!

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Sauce with meat and potatoes
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Sauce with meat and potatoes Sauce with meat and potatoes Sauce with meat and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 9 g
Fats 24 % 6 g
Carbohydrates 40 % 10 g
126 kcal
GI: 91 / 0 / 9

Cooking method

  1. Step 1:

    Step 1

    The ingredients you'll need.

  2. Step 2:

    Step 2

    Cut up the meat. I'm using beef, but pork works too—just cut the cooking time down a little.

  3. Step 3:

    Step 3

    Now dredge the meat in flour. This step matters: it helps thicken the gravy later, and it seals in the juices while the meat browns.

  4. Step 4:

    Step 4

    Heat the vegetable oil in a skillet.

  5. Step 5:

    Step 5

    Add the meat to the hot oil in a single layer.

  6. Step 6:

    Step 6

    Sear until golden brown.

  7. Step 7:

    Step 7

    While the meat browns, finely chop the onion and crush the garlic with the flat side of a knife. I don't use carrots here, but feel free to add some if you like.

  8. Step 8:

    Step 8

    Transfer the browned meat to a pot, cover it with water, and set it over the heat.

  9. Step 9:

    Step 9

    Into the oil the meat was fried in, add the garlic; wait 1–2 minutes for it to release its aroma, then take it out of the pan.

  10. Step 10:

    Step 10

    Add the onion to the fragrant oil and cook until golden.

  11. Step 11:

    Step 11

    Transfer the browned onion to the pot with the meat and simmer over the lowest heat for 1.5 hours (the meat should be fully tender, so the time may vary depending on the cut).

  12. Step 12:

    Step 12

    About 30 minutes in, I added a little herbes de Provence; use your own favorite spices.

  13. Step 13:

    Step 13

    When the meat gravy is nearly done, prep the potatoes—peel, wash, and cut them into large chunks.

  14. Step 14:

    Step 14

    Add the potatoes to the meat gravy.

  15. Step 15:

    Step 15

    Press the remaining garlic clove through a garlic press.

  16. Step 16:

    Step 16

    Add the tomato juice (mine is homemade); you can substitute 2 tablespoons of tomato paste, or fresh tomatoes in season.

  17. Step 17:

    Step 17

    Add salt.

  18. Step 18:

    Step 18

    Add pepper.

  19. Step 19:

    Step 19

    Cook for about 30 more minutes, until the potatoes are done.

  20. Step 20:

    Step 20

    Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Table salt - 0  kcal/100g
  • Tomato juice - 21  kcal/100g
  • Herb mixture - 259  kcal/100g

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