Beef with potatoes in a cauldron: recipes

You can cook beef and potatoes in a cauldron not only at the cottage on the grill or on a campfire, but also in a regular city apartment on the stove or in the oven. This dish is universal and suitable for any occasion. Of course, you will have to be patient, because this process is quite long, but in the end you will get a fragrant and tasty meal that will please both family members and guests.

And now there are several ways to cook beef with potatoes in a cauldron.

Pickled Tomato Recipe

You will need ingredients such as:

• four potato tubers;
• 300 g of beef;
• 200 g pickled tomatoes;
• one onion;
• one carrot;
• two bay leaves;
• two cloves of garlic;
• two peas of black pepper;
• cooking oil for frying;
• salt.

How to cook beef stew with potatoes in a cauldron:

1. Cut the meat into slices, fold in speed and fry until golden brown in vegetable oil.
2. Dice the potatoes, put in a bowl, then transfer the meat there.
3. Dice the onions and fry in a pan until transparent, add the grated carrots and continue to fry for a few more minutes.
4. Grind the pickled tomatoes in a blender, send to the onions and carrots, stew for about five minutes, then transfer to a cauldron.
5. Pour in water, salt, add pepper, cover and place in the oven, heated to 200 degrees, for an hour and a half.

Give the dish to infuse for ten minutes, and you can try.

Roast

For this dish you need products such as:

• 1 kg of beef;
• three pieces of carrots;
• 2 kg of potatoes;
• two onions;
• three bay leaves;
• cooking oil for frying;
• salt pepper.

How to cook beef with potatoes in a cauldron:

1. Wipe the meat with a paper towel, scrape, cut the films, excess fat.
2. Cut the meat into small sticks.
3. Peel vegetables, wash and chop: onions - in half rings, carrots - in circles, potatoes - in whetstones.
4. Pour oil into a cauldron and heat it. Then put the beef and lightly fry - until the color changes.
5. As soon as the meat becomes light, add onion to it, fry, reduce heat and simmer for about 15 minutes. If there is little fluid, add a little water.
6. Separately, fry mugs of carrots in a pan, then send it to the cauldron.
7. Instead of carrots, put potatoes in a pan and fry until golden brown on all sides. Then transfer it to the cauldron, salt, drop ground pepper, mix and simmer, cover, for about 40 minutes. The contents of the cauldron should be in the liquid, so if necessary, you can add boiled water.
8. 10-15 minutes before the end of cooking add bay leaf and any seasoning to taste, for example, sun hop, and simmer until fully cooked.

Roast beef and potatoes cooked in a cauldron should be a little infused, then it can be served.

Stew

This dish is prepared from meat and various vegetables and it turns out not only very tasty, but also useful.

The following ingredients will be required:

• 600 g of potatoes;
• 700 g of beef;
• one eggplant;
• one onion;
• two large tomatoes;
• one carrot;
• one bell pepper;
• 3 table. l soya sauce;
• 1 tea l Worcester sauce;
• 1 tea l seasoning for vegetables;
• ground pepper;
• sunflower oil;
• salt.

How to do:

1. Wipe the beef with a towel, cut into bars, put in a cauldron, fry.
2. Dice the onion, send to the meat, mix, fry.
3. Add Worcester and soy sauces, simmer for five minutes.
4. Pour half a glass of hot water, cover, simmer for one hour over low heat.
5. Wash vegetables, wipe with a paper towel.
6. Dice the eggplant, sprinkle with salt, let stand for 15 minutes, rinse under running water, squeeze.
7. Peel the tomatoes and grate them.
8. Sweet pepper and carrots cut into cubes, put in a frying pan with oil, salt, add pepper, fry for five minutes with stirring. Add eggplant, pour seasoning for vegetables, mix and fry for five minutes. Put tomatoes in a pan, mix and simmer until cooked.
9. Add potatoes chopped into cubes or cubes in a pot with meat and onions, pour in water, mix and simmer until the potatoes are ready.
10. Send vegetable overheat to the cauldron, mix, cook for about 5-10 minutes, then remove from the stove.

Cover the cauldron with beef and potatoes with a lid, leave for 20 minutes. After this time, place on plates and serve.

With prunes

Beef cooked in a cauldron with potatoes and prunes has a pleasant sour-sweet taste.

The following ingredients will be required for this dish:

• 0.5 kg of potatoes;
• 0.5 kg of meat;
• two cloves of garlic;
• one carrot;
• two onions;
• two bay leaves;
• 150 g of prunes;
• 3 tablespoons of oil (preferably olive);
• 250 g of water;
• a bunch of parsley;
• salt;
• pepper.

How to cook:

1. Dice the beef into 3 × 3 cm cubes. Put the meat in a cauldron with vegetable oil and fry while stirring until golden brown.
2. Peel the onions and carrots. Cut the onions in half rings, carrots in half circles, send to the meat, pour in a little water, cover and simmer for 15 minutes.
3. Pour prune without seeds with hot water and leave for 10 minutes, then drain and dry.
4. Peel potatoes, wash, cut into large pieces or slices.
5. Put prunes in a cauldron, then potatoes, pepper, salt, pour 150 ml of water. Simmer over low heat until cooked.
6. 10 minutes before the end, put bay leaf, chopped garlic and chopped parsley.

Conclusion

Any housewife will be able to extinguish beef and potatoes in a cauldron. Along with the classic dish, which includes meat, potatoes, onions, carrots and spices, there are other options: with vegetables, tomato paste, mushrooms, dried fruits, etc. In addition, you can experiment with seasonings.