Beef Roast
4 servings
120 minutes
Beef roast is a typical home-cooked dish that everyone loves, but at the same time, each house has its own recipe for it. This versatility and the ability to change the rules of the game on the fly largely contribute to the success of the dish. Some people put more beef and less potatoes, while others do the opposite. Some people think carrots are out of place here, so they put them in whole and take them out before serving, while others cut them into pieces so that the root vegetable ends up on each plate. Some people use Italian passata sauce , while others don't care about tomatoes. And still, with all these manipulations, one way or another, you will get beef roast - hearty and tasty. For cooking, you need a good thick-walled cauldron - it will help the food not to burn and steam the potatoes well.
1
In a thick-walled pot or cauldron, heat vegetable oil and fry the beef cut into bite-sized pieces. It's better to fry in small batches; otherwise, the meat will start to stew immediately.
- Vegetable oil: 100 ml
- Beef: 500 g
2
Pour a quarter cup of water into the meat, season with salt and pepper, cover with a lid, and simmer on low heat for 40 minutes.
- Salt: to taste
- Ground black pepper: to taste
3
Slice the onion and carrot into half rings, add them to the meat, mix and fry for 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
4
Add the passata, stir, cover with a lid, and simmer for another 30 minutes.
- Passata (sieved tomatoes): 300 g
5
Cut the potatoes into large pieces and fry in a separate pan with vegetable oil until golden brown.
- Vegetable oil: 100 ml
- Potato: 800 g
6
Add potatoes to the meat, add bay leaf, peppercorns, salt and pepper to taste. Mix well, cover with a lid and simmer for 10-15 minutes until the potatoes are cooked. Serve the stew sprinkled with fresh herbs.
- Potato: 800 g
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
