Beef stewed with onions and potatoes
4 servings
30 minutes
Beef stewed with onions and potatoes is a classic dish of European cuisine that captivates with its rich taste and aroma. Traditionally prepared in cold seasons when one craves warming and hearty food, the soft, tender meat infused with spices and onions harmonizes beautifully with golden potatoes, creating a rich palette of flavors. This recipe embodies home comfort as it requires slow stewing to allow the aromas to fully develop. Thanks to spices like bay leaf, cloves, and black pepper, the dish acquires subtle spicy notes that make it particularly appetizing. Serving it with greens and fresh vegetables adds freshness and completeness to the flavor bouquet. Beef stewed with potatoes is an ideal choice for a family dinner filled with warmth and the taste of traditions.
1
Meat - flesh (oguzok, kostrets) - wash, cut into pieces weighing 80-150 g, salt, sprinkle with pepper, coat in flour, and fry in a pan on all sides until golden brown. Then place the meat in a pot.
- Beef: 500 g
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Black peppercorns: 5 piece
2
Pour 1 cup of water into the pan where the meat was fried, bring to a boil, strain through a sieve into the pot with the meat, add another 2 cups of hot water, cover the pot with a lid, and simmer on low heat for 2-2.5 hours.
- Beef: 500 g
3
After stewing, add separately fried, finely chopped onion and fried whole or cut into 2-4 pieces potatoes, bay leaf, clove, and pepper to the meat, then continue to stew the meat for half an hour.
- Onion: 2 heads
- Potato: 800 g
- Bay leaf: 1 piece
- Carnation: 2 pieces
- Black peppercorns: 5 piece
4
When serving meat on the table, sprinkle it with finely chopped parsley or dill. You can also serve cucumbers, green salad, or a tomato salad separately.
- Black peppercorns: 5 piece