Recipe: Beef Stew With Young Potatoes On RussianFood.com

Beef stew with young potatoes

6 servings 1 hour 40 minutes (your 20 minutes)

Young potatoes are good for stewing, as they boil more slowly than old ones. Stewing preserves all the nutrients in young potatoes, and in combination with low-fat beef, you get an appetizing, hearty dish with a rich taste and aroma.

Food (for 6 servings) Beef (pulp) - 600 g Young potatoes - 800 g Bulb onions - 1 pc. (80 g) Carrots - 1 pc. (80 g) Garlic - 2 cloves Tomato paste - 1 tbsp the spoon Ground black pepper (or a mixture of peppers) - 1/5 tsp Salt - 1 tsp Vegetable oil - 3 tbsp. spoons Drinking water - 250-270 ml * For filing: Fresh dill - 1 sprig

Step by step photo recipe: Beef stew with young potatoes

Prepare the food you need.

Any beef can be used, only the stewing time depends on the type of meat - the harder pieces need to be cooked longer.

Peel the carrots, onions and garlic.

Cut the carrots into semicircles and the onions into half rings.

Heat vegetable oil in a skillet and sauté onions and carrots for about 7-8 minutes over medium heat, until soft.

The carrots are soft and the onions are golden brown. Transfer the vegetables from the skillet to a thick-walled stewing pan or cauldron, and leave the oil in the skillet.

Free the beef from films and veins and cut into medium pieces, about 3x4 cm.

In the oil remaining from frying vegetables, fry the pieces of meat on all sides over high heat.

The meat should be crusty and discolored.

Transfer the beef to the pan with the vegetables. Add 100-150 ml of drinking water, 1/3 teaspoon of salt, cover and simmer for 30-40 minutes, until the beef is tender.

Scrape off the thin skin from the potatoes with a knife or the hard side of a sponge. Rinse the potatoes and cut into large pieces.

As time passed, the meat and carrots became soft, the onions almost dissolved in the sauce - it's time to add the potatoes.

Transfer the potatoes to a saucepan, add another 100-120 ml of water, cover and simmer for 10 minutes.

Then add salt, ground pepper and tomato paste and stir. Cover the pot with a lid and simmer the vegetables and meat for another 10 minutes.

Finely chop the garlic and add to the saucepan. Turn off the fire. Stir the potatoes with the meat, cover and leave on the stove for 3-5 minutes.

The beef stew with young potatoes is ready.

Rinse and dry the dill. Transfer the meat and vegetables to a serving plate, garnish with fresh dill and serve.

Soft, rich beef and tender potatoes crumbling in your mouth are very tasty, flavorful and nutritious!