Beef in pots with potatoes
2 servings
90 minutes
Beef in pots with potatoes is a cozy, rustic dish that comes from the depths of Russian culinary tradition. It combines the tenderness of stewed meat, the softness of potatoes, and the richness of spices. Baking in a pot preserves the juiciness of the ingredients, allowing them to exchange flavors and create a harmonious, rich dish. The light spiciness of pepper, the depth of bay leaf, and the delicate taste of onion complement the meat, making it especially appetizing. This is an ideal option for a family dinner or festive feast when you want to delight your loved ones with something homemade and warming. It is best served directly in pots, complemented by fresh herbs and rye bread to emphasize the traditional taste of Russian cuisine.
1
Cut the meat into small pieces, place it in a hot pan, and fry until golden brown.
- Boneless beef: 500 g
2
Set the meat aside, pour liquid (water, wine, or broth) into the pan, and bring it to a boil. This is done to mix the liquid with what is in the pan. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Cut the potatoes into medium cubes. Place them in pots (I have 2 quite large) one third full. Add a bay leaf.
- Potato: 5 piece
- Bay leaf: 2 pieces
4
Fill the pots with meat almost to the top.
- Boneless beef: 500 g
5
Slice the onion into half rings and place it on top of the meat.
- Onion: 1 piece
6
Pour the liquid from the pan. I also add a little salt on top after that.
- Salt: to taste
7
Add fat if you want it to be richer (butter can also be used). You can sprinkle grated cheese on top.
- Salo: 20 g
- Hard cheese: to taste
8
Preheat the oven to 180 degrees. Cover the pots with a lid and place them in the oven for 60-70 minutes.