Recipe: Potato Crust Beef And Vegetable Stew On RussianFood.com

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Recipe: Potato Crust Beef And Vegetable Stew On RussianFood.com
Recipe: Potato Crust Beef And Vegetable Stew On RussianFood.com

Video: Recipe: Potato Crust Beef And Vegetable Stew On RussianFood.com

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Stew of beef and vegetables with potato crust

Recipe photo: Beef and vegetable stew with potato crust
Recipe photo: Beef and vegetable stew with potato crust

4 portions of ZNAIKA 10/22/13

There is no price for such complex dishes, because meat and vegetables are served on the table in the same form, and even under a potato cap.

Food (for 4 servings)
Beef (diced) - 680 g
Dry red wine - 300 g
Juniper berries (crumbled) - 3 pcs.
One strip of orange zest
Olive oil - 30 g (2 tbsp. L.)
Onions (cut into slices) - 2 pcs.
Carrots (cut into pieces) - 2 pcs.
Garlic (crushed) - 1 clove
Champignon mushrooms - 230 g
Beef broth - 150 g
Corn starch - 30 g (2 tbsp. L.)
Salt to taste
Ground black pepper - to taste
*
For potato top:
Potatoes (chopped on a coarse grater) - 450 g
Olive oil - 15 g (1 tbsp. L.)
Horseradish sauce - 30 g (2 tbsp. L.)
Cheddar cheese (shredded on a grater) - 50 g
Salt to taste
Ground black pepper - to taste

Step-by-step photo recipe: Stew of beef and vegetables under a potato crust

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 1
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 1

It is advisable to take young carrots for this dish, but last year's will also work.

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 2
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 2

How to make beef stew with vegetables:

1. Put the meat in a non-metallic bowl, pour over with wine, add juniper berries, orange peel, salt and pepper to taste. Mix everything well, and then cover and refrigerate for at least 4 hours, and preferably overnight.

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 3
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 3

2. Turn on the oven to preheat to 160 degrees. Remove the meat from the marinade and transfer to another bowl (do not pour out the marinade).

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 4
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 4

3. In a large cast-iron saucepan (cauldron), heat the olive oil, put the meat in a preheated saucepan and fry for about 5 minutes. Then add onions, carrots and garlic to the cauldron, fry for about 5 minutes more. Put the mushrooms in a saucepan, pour over everything with wine, beef broth and the reserved marinade. Boil.

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 5
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 5

4. In a separate bowl, dilute the starch with a little water. Introduce this mass into a cauldron with meat and vegetables, salt and pepper the mixture to taste, then cover and cook the beef stew with vegetables for about 1.5 hours.

Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 6
Recipe preparation photo: Stew of beef and vegetables under a potato crust - step number 6

5. Cook the potatoes 30 minutes before the ragout is ready. Blanch the potatoes chopped on a grater in boiling water for 5 minutes, and then put in a colander and let the liquid drain completely.

6. Transfer the potatoes to a saucepan, add olive oil, horseradish, cheese, salt and pepper, mix well. Put the potatoes in a cauldron on the meat and put in the oven, cook the beef stew with potatoes at 200 degrees until golden brown.

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