Main Page
Second course
Stewed potatoes with meat and vegetables

Braised Potatoes with Beef and Vegetables

A simple and seriously delicious braise of beef and vegetables! We'll cook the beef and vegetables in a skillet, some together and some separately. Feel free to add whatever ingredients suit your taste. The result is a hearty lunch or dinner for the whole family!

Snezhana

Recipe author

Stewed potatoes with meat and vegetables

Composition / ingredients

Servings:

Beef

300

Onion

Vegetable oil

Carrot

Celery root

Potatoes

Bell pepper

Tomatoes

Garlic

Peppercorns

Bay leaf

Hot chili pepper

Salt

Water

350

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 21 % 3 g

Carbohydrates 43 % 6 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised potatoes with beef and vegetables? Gather your ingredients. We're using beef — typically bone-in, though boneless works too. Rinse the meat under running water, cut it into small pieces, and rinse it again.
Step 2:

Peel the onion and cut it into cubes. Peel the carrot and cut it into cubes or strips as well.
Step 3:

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven. Set it over the heat, and once the oil is hot, add the onion. Cook until translucent.
Step 4:

Add the beef to the onion. Cook it over high heat until it turns white, stirring now and then with a spatula so it doesn't stick to the bottom. Searing over high heat keeps the meat juicy and tender.
Step 5:

Add a little salt, the bay leaves, and the peppercorns. Pour in a small amount of water.
Step 6:

Add the carrot to the meat, stir, and braise together for another 10 minutes. Add more water if needed.
Step 7:

Meanwhile, wash, peel, and cut the potatoes into cubes or strips.
Step 8:

If you have celery root, peel it and cut it into small cubes to add to the dish — it lends a special flavor.
Step 9:

Wash the bell pepper, remove the stem and seed core, and cut it into strips. Wash the tomatoes and cut them into cubes, trimming out the stem end.
Step 10:

Add all the vegetables to the skillet and pour in more water. Stir and braise, covered, over medium heat for about 20 minutes. Peel and finely chop the garlic and add it to the pan. Season with salt and a small piece of hot red pepper to taste. Stir and braise for about 15 more minutes, adding a little water if needed.
Step 11:

Turn off the heat and let the stew rest, covered, for half an hour so the flavors come together. Serve the stew at the table. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to judge frying temperature and pick the best oil for the job (and which to skip altogether), see the guide.
Keep in mind that how you cut the carrot affects the final dish: grated carrot melts into a purée during cooking and blends evenly with everything else, while strips or cubes hold their shape.
To keep your eyes from stinging while you cut onions, rinse both the onion and the knife with cold water. And your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.