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Roast beef in a cauldron on the stove

Beef and Potato Stew in a Cauldron

The tastiest hot meat dish — with vegetables and a rich gravy! This beef-and-potato stew, cooked in a cauldron right on the stove, will win over any meat lover. Wonderful aroma, spot-on flavor, meltingly tender meat, and hearty vegetables — a great choice for weeknights and celebrations alike!

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

800

Potatoes

800

Water

500

Carrots

200

Onion

100

Tomato paste

Vegetable oil

Dry spices (for meat)

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 42 % 8 g

Fats 21 % 4 g

Carbohydrates 37 % 7 g

96 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef-and-potato stew in a cauldron on the stove? It's easy. First, gather the ingredients on the list. You can swap the tomato paste for ketchup, or for fresh tomatoes cut into pieces or blitzed in a blender. And the beef broth can be replaced with chicken broth, vegetable broth, or plain water.
Step 2:

Rinse the beef, pat it dry, and cut it into serving pieces. You can use any cut of the carcass — I'm using shoulder.
Step 3:

Wash and peel the potatoes. Cut large ones into medium cubes and leave small ones whole.
Step 4:

Cut the carrots into medium pieces.
Step 5:

Cut the onion into half-rings. If your onions are small like mine, you can add them whole — they'll cook right down anyway.
Step 6:

Heat the vegetable oil in the cauldron, add the meat, and sear it over high heat until browned.
Step 7:

Toward the end, add the salt, pepper, and meat spices. Instead of a ready-made blend, you can use paprika, khmeli-suneli, and nutmeg. If you do use a store-bought spice mix, be sure to read the label — many already contain salt, so account for that or you may over-season the dish.
Step 8:

Add the tomato paste, stir it into the meat, and cook, stirring, for a couple of minutes.
Step 9:

Add the onion and carrots to the cauldron. Fry everything together, stirring, for 2–3 minutes.
Step 10:

Pour in the hot broth or water until it fully covers the meat.
Step 11:

Cover the cauldron and simmer over low heat for 1 hour.
Step 12:

Once the meat is tender, add the cut potatoes and stir everything again.
Step 13:

Simmer the stew for another 30 minutes or so, until everything is tender. You can also make this over a campfire instead of on the stove. Enjoy!

For this recipe it doesn't matter which cut you choose, since the meat turns tender either way during the long cook.
You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time depends not just on the type of meat but also on the cut and how young or old it is.
Because everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.