Stewed potatoes with meat - 9 delicious recipes

Stewed potatoes with meat is the perfect choice for a hearty and nutritious dinner for the whole family. Juicy tender meat and aromatic potatoes complement each other perfectly. There are many variations of this dish, but we offer you 9 of the best delicious recipes for stewed potatoes with meat, with a photo step by step.

Classic stew with meat in a saucepan

Stewed potatoes with meat, cooked according to this recipe, turns out to be very tasty and tender. It is better to use beef meat, but any other will do. A great option for those who are racking their brains over the question: what to cook for dinner in order to feed the whole family.

Servings: 4-6

Cooking time: 1,5 hour

• 
  After you decide on the type of meat, wash it under running water, and then, after removing all unnecessary parts, cut the meat into small pieces, about 3 centimeters thick.
• 
  Peel the onions and rinse with water. Cut each onion in half, and then cut each of the halves into cubes. Rinse the carrots, peel them with a vegetable peeler. Cut the peeled carrots into thin circles, small cubes or grate on a coarse grater (whichever you prefer).
• 
  Turn on the stove and place a frying pan on it so that it has time to heat up well. Then add enough vegetable oil to the skillet and transfer the chopped onions and chopped carrots to it. Stir and fry the vegetables over medium heat until tender (onions should be transparent and carrots should be soft). After about 7 minutes, add the pieces of meat to the fried onions and carrots. Stir well again and fry the meat and vegetables until the meat has a delicious golden crust.
• 
  At the bottom of the pan in which you will stew the meat, pour a little vegetable oil, transfer it with frying and pour the vegetables and meat with water so that it covers them by about 1 finger. Cover the pot with a lid, bring the contents to a boil, reduce heat, and simmer the meat and vegetables for 15 minutes. After the specified time, add salt, add a little black pepper and your favorite seasoning. Also add washed bay leaves and a few tablespoons of ketchup or tomato paste to the meat and vegetables. Mix everything thoroughly and simmer for about 15-20 minutes, until the meat is completely cooked. Put the potatoes on top of the meat, add salt and add more water so that it almost completely covers the potatoes.
• 
  Cook the potatoes until soft (about 15-20 minutes). When serving, garnish the cooked meat stew with chopped green parsley.

Bon Appetit.

Delicious potatoes with meat in a slow cooker

A very simple, but at the same time tasty and satisfying dish, potatoes with meat can be prepared in various ways.Perhaps cooking this dish in a multicooker is the easiest way, which significantly saves the hostess time spent in the kitchen. Try to cook potatoes with meat in a slow cooker according to our recipe, and you will definitely succeed.

Ingredients:

• Potatoes - 0.9-1 kg
• Meat (pork or beef) - 550-600 g
• Bay leaf - 2 pcs.
• Salt to taste
• Pepper and your other favorite spices to taste
• Carrots - 150 g
• Onions - 150 g
• Water - 1000 ml
• Tomato paste or ketchup - 2 tbsp l.
• Fresh dill greens - 0.5 small bunch

Cooking process:

1. First of all, turn on the multicooker. Pour 1.5-2 tablespoons of sunflower oil (refined, odorless) into the bowl and turn on the "Fry" mode, if you do not have such a mode, then the "Baking" mode will do. Wait for the bowl and oil to warm up well. In some models, the multicooker beeps when the temperature is reached.
2. While the oil and the bowl are warming up, rinse the meat in cold water, dry it a little and cut into small cubes, 2-3 cm thick. Transfer the meat to a preheated multicooker and start frying, stirring occasionally with a silicone spatula. You need to fry until the meat acquires a pleasant golden hue (this may happen before the multicooker signals the end of the "Frying" mode).
3. Peel the onion and cut into small cubes. Following the onion, peel the carrots, rinse under cold water and grate on a coarse grater (you can also cut it into cubes, circles, sticks - as you like and as you like).
4. Transfer the chopped vegetables to the roasted meat and set the roasting time to 15 minutes, remember to stir the contents of the bowl periodically during the roasting process.
5. While the vegetables are cooking, peel the potatoes, rinse and cut into small cubes. Transfer the sliced ​​potatoes to the multicooker bowl.
6. Boil a liter of water, fill it with meat and vegetables. Boiling water is used here to speed up the process, thanks to which you will reduce the cooking time by 20-30 minutes.
7. Add salt, pepper and various spices to vegetables with meat. Don't forget bay leaves and tomato paste. Mix everything well.
8. Close the lid of the multicooker and set the "Quenching" mode (if it is not there, then the "Soup" mode). The cooking time is usually set there automatically, but if you have such an opportunity, set it yourself (from 40 minutes to 1 hour).
9. About 5-10 minutes before cooking, rinse the dill, pat dry and chop finely. Sprinkle the meat with vegetables with chopped dill and close the lid, continue cooking until the end of the mode.
10. As soon as the multicooker beeps, a delicious dinner is ready!
11. Enjoy your meal!

A simple and delicious recipe for potatoes with meat in a cauldron

Delicious and easy to prepare family meal. Potatoes with meat in a cauldron are juicy, tender, fragrant and very tasty.

Ingredients:

• Potatoes - 0.8 - 1 kg
• Carrots - 1 large or 2 medium
• Meat - 500-600 g
• Tomato paste / ketchup - 2 tbsp l.
• Sunflower oil (odorless) - 100 ml
• Salt, pepper and various spices to taste
• Boiling water - 2-3 glasses
• Onions - 1 pc.
• Garlic - 2-3 cloves (can be replaced with dry garlic)
• Bay leaf - 2 pcs.

Cooking process:

1. Prepare the meat first. It must be thoroughly rinsed, dried a little, and then cut into large enough: the thickness of each piece should be at least 2-3 centimeters.
2. Pour 100 milliliters of vegetable oil into the cauldron (you can reduce the amount of oil at your discretion), put the chopped meat into it and fry it over high heat. You need to fry until the excess liquid evaporates from the meat, and the pieces themselves become a pleasant golden color (this will take about 10-12 minutes).
3. While the meat is being fried, you need to do potatoes. It is better to choose large tubers, so you will spend less time cleaning.Peel the potatoes, rinse with enough cold water, and then cut each potato into 4-8 pieces, depending on the size of the tuber.
4. Add the chopped potatoes to the fried meat, stir so that the potatoes are soaked in the meat juice, and then pour enough hot water (boiling water) into the cauldron so that the water completely covers the potatoes.
5. When the water boils, add salt and various seasonings to the cauldron (which spices will be depends on your taste preferences). Also put 2 tablespoons of tomato paste or ketchup in a cauldron with potatoes and meat. Gently mix everything, close the cauldron with a lid, reduce heat to a minimum and let the dish simmer for 30-40 minutes.
6. Add 2 washed bay leaves to the cauldron about 10-15 minutes before cooking.
7. Peel the garlic, and finely chop with a sharp knife or pass through a special press. When the meat and potatoes are ready, sprinkle with chopped garlic on top and let stand under a closed lid for about twenty minutes. Thanks to this, the aromas and tastes of the dish will be able to unfold to their full potential.
8. Serve hot stewed potatoes with meat in a cauldron. Enjoy your meal!

Stewed potatoes with meat, cooked in the oven

A very tasty, nutritious and healthy dish. Cooking potatoes with meat in the oven is very simple and quick, and you have more free time for family and rest.

Ingredients:

• Potatoes - 0.5-0.6 kg
• Meat (beef or pork) - 0.5 kg
• Onions - 1 pc.
• Carrots - 1 pc.
• Salt and spices to taste
• Sunflower oil - 2 tbsp. l.

Cooking process:

1. Rinse the meat under running water and dry lightly with a paper towel. When the excess moisture has evaporated, cut the meat into medium-sized pieces (about 2-2.5 cm thick).
2. Peel the potatoes, rinse with water to wash off all dirt and sand. Cut each tuber into cubes (about 2 x 2 centimeters).
3. Peel the onions, rinse under running water and cut in half. Cut each half into thin strips or thin half rings.
4. Peel the carrots, rinse, and then grate on a coarse grater (if desired, you can cut the carrots into thin cubes or rings).
5. Before proceeding with the further preparation of the ingredients, you need to turn on the oven to preheat to 180-190 ºС.
6. Grease a baking dish with 2 tablespoons of vegetable oil. Place the chopped potatoes in the first layer. Add salt and spices to your liking. After the potatoes, place the grated carrots and onion half rings. At the very end, lay out the meat, not forgetting to salt and season it as well.
7. Pour half a glass of water over the vegetables and meat (if you want more broth, add a whole glass of water). Cover the tin with a sheet of foil on top and place in the oven for about 1 hour (you may need a little longer, depending on your oven).
8. Sprinkle the finished dish with finely chopped herbs.
9. Enjoy your meal!

Potatoes with meat, stewed in a pan

Think you can only cook fried potatoes and fried meat in a frying pan? You are deeply mistaken, and we will now convince you of this. Try our recipe for an incredibly tasty stew with meat and mushrooms. The result will pleasantly surprise you.

Ingredients:

• Pork or beef - 0.4 kg
• Potatoes - 1 kg
• Salt, pepper and seasonings - according to your taste
• White mushrooms (boiled and frozen) - 3 pcs.
• Water - 1 glass
• Carrots - 100 g
• Onions - 100 g
• Dill greens - ½ bunch
• Vegetable oil - 50 ml

Cooking process:

1. Rinse the mushrooms, peel and boil in salted water for 1 hour.
2. Rinse the meat under running water, remove the films and veins, and then cut into medium-sized pieces (1-1.5 centimeters thick).
3. Turn on the stove, pour 2-3 tablespoons of odorless vegetable oil into it, and when the oil heats up, transfer the chopped meat to the pan. Fry it over medium heat until the meat acquires an even golden hue.
4. Peel, rinse, and place the potatoes in a bowl of water to prevent browning while you work on the rest of the ingredients.
5. Peel the carrots with a vegetable peeler, rinse with water, and then grate on a coarse grater.
6. Peel the onions from the husks (by the way, you can not throw away the husks from the onions, but put them in a separate bag, and then use them as paint for eggs for Easter), wash and cut into small cubes.
7. Add chopped onions and carrots to the grilled meat and sauté all ingredients together for 5-7 minutes.
8. Drain the potatoes and add the chopped potatoes to the meat and vegetables. Mix well.
9. Also put the mushrooms in a pan with meat, potatoes and onions with carrots, add water in such an amount that it almost completely covers the potatoes and meat. Add salt and spices, and then mix everything thoroughly and close the lid. Reduce heat to medium and simmer meat with potatoes and mushrooms at low simmer for about an hour.
10. Rinse the dill greens, dry, and then chop finely. Sprinkle the cooked stewed potatoes with fresh, finely chopped herbs.
11. Enjoy your meal!

The classic recipe for stewed potatoes with meat in a pot

Potatoes with meat, cooked in this way, turn out to be very soft and insanely tasty. A great option for a nutritious family dinner.

Ingredients:

• Beef or pork - 500 g
• Potatoes - 600 g
• Ketchup or tomato paste - 2-3 tbsp l.
• Sweet pepper - 1 pc.
• Carrots - 100 g
• Onions - 100 g
• Water - 1 glass
• Salt, pepper and other spices to taste
• Bay leaves - 1-2 pcs.
• Vegetable oil - 5 tbsp. l.

Cooking process:

1. First, prepare the meat: rinse in cold water and then dry a little. Next, you need to cut it into portioned pieces. Their size will depend on the size of the pots you choose (if one is large, then the pieces should be larger, if several small ones, then smaller).
2. Peel the onions, rinse in running water, dry and cut into very small cubes (although, if you wish, you can cut the onion into half rings, then its taste will be more pronounced). Peel the carrots with a vegetable peeler, rinse off the remaining soil and sand, and then grate on a coarse grater (again, if you like a more pronounced taste of the carrots, then cut them, for example, into circles).
3. Pour enough unscented vegetable oil into the pan, and then, when it is well heated, put the chopped meat into it. Fry the meat with constant stirring until golden brown. Then add chopped carrots and onions to the meat and fry for about 7-10 minutes.
4. Rinse the bell peppers, remove the stalk and the seed box (you can rinse the inside of the pepper to remove the remaining single seeds). Cut the peppers in half and cut each half into medium sized cubes.
5. Peel the potatoes, rinse thoroughly with enough cold water and cut into 4-8 pieces, depending on what size potato tubers you are using.
6. At the bottom of the pot, put the meat with fried onions and carrots in the first layer. Then comes a layer of pepper and after that - a layer of potatoes. Top all the vegetables with oil, in which the meat, carrots and onions were fried. Then add 2-3 tablespoons of tomato paste (or ketchup if you like a sweeter taste) and cover with a glass of cold water (depending on the size of your pot, you may need more or less liquid).
7. Also add salt, spices and 1-2 laurel leaves. Close the pot with a lid and place in the oven. Please note that you do not need to preheat it.Only turn on the oven after placing the pot of meat and vegetables inside.
8. Set the temperature to 180-190 ° C and when the oven warms up properly, set the timer for 60-90 minutes.
9. Before serving, you can decorate the finished dish with finely chopped dill or parsley.
10. Bon Appetit!

Stewed potatoes with vegetables and meat

This dish will appeal to both meat lovers and vegetable lovers. Delicious tender, incredibly fragrant and very healthy stewed potatoes with meat and vegetables will feed your whole family with a hearty dinner.

Ingredients:

• Meat tenderloin (pork or beef) - 0.5 kg
• Eggplant - 200 g
• Bulgarian pepper - 100 g
• Potatoes - 500 g
• Onions - 100 g
• Carrots -100 g
• Salt - 1-2 pinches
• Ground black pepper - on the tip of a knife
• Garlic cloves - 2-3 pcs.
• Seasonings to taste

Cooking process:

1. Rinse the tenderloin thoroughly, and then dry it a little. Cut the meat into slices about 2-3 centimeters thick.
2. Put the pan on the fire and pour 2-3 tablespoons of unscented sunflower oil into it. Place the pieces of meat on the heated oil and fry them over medium heat until tender.
3. Rinse the eggplant and pepper under running water, remove the stalks. Remove the seeds from the pepper and cut it into thin strips. Cut the eggplant into small cubes and cover with hot salted water for 10-15 minutes. Thanks to the salt, the eggplant will release all the bitterness. Add chopped peppers and eggplant to the meat. Mix well.
4. Peel the onions and carrots, and then chop the onions into thin half rings. Carrots or cut into thin cubes, or grate on a coarse grater. Add carrots and onions to the rest of the vegetables in the skillet.
5. Peel and rinse the potatoes in cold water, then cut into large cubes. Combine potatoes with meat, peppers, eggplant and onions with carrots. If you are using a deep skillet, you can continue to cook in it, otherwise it is better to transfer all the ingredients to a cauldron with a thick bottom.
6. Add just enough water to the vegetables so that it almost completely covers them. Add salt, spices and ground pepper to the water.
7. Peel the garlic and chop finely (you can skip through a press) and sprinkle on top of all vegetables.
8. Cover the dish in which the vegetables and meat will be stewed with a lid and bring the water to a boil. When the water comes to a boil, reduce the heat and simmer with a slight boil until the vegetables are fully cooked (about 30 minutes).
9. The finished dish can be served, garnished with finely chopped herbs.
10. Bon Appetit!

Delicious recipe for potatoes with mushrooms and meat

A magnificent autumn dish that will saturate your body with all useful trace elements and minerals. A very aromatic, tasty and healthy dish. Great option for lunch or dinner.

Ingredients:

• Tenderloin (pork or beef) - 0.5-0.6 kg
• Potatoes - 600-800 g
• Carrots 150 g
• Onions - 150 g
• Forest mushrooms - 200 g
• Salt, pepper and other spices to taste
• Water - 1 glass
• Bay leaves - 1-2 pcs.
• Fresh herbs - 0.5 bunch

Cooking process:

1. If your mushrooms have not been pre-processed, then sort them out, peel and rinse. Cut into small pieces and boil in salted water for an hour.
2. Rinse the meat under cold water and drain off excess liquid. Cut the pulp into small pieces, 1.5 - 2 centimeters thick.
3. Pour a few tablespoons of unscented sunflower oil into the pan, and when it warms up, put the pieces of meat in it. Fry the meat over medium heat with occasional stirring until it is covered with a beautiful golden crust.
4. Peel the onion and cut into medium-sized cubes. Grate the peeled carrots on a coarse grater. Add to the meat and fry for about 5-7 minutes more.
5. Then add the boiled mushrooms to the pan to the meat (after allowing the excess liquid to drain) and cook for about 20 minutes more.
6. Transfer the meat and mushrooms to a saucepan, pour over with cold water so that it completely covers all the ingredients. Bring to a boil.
7. While the meat is boiling, peel and cut the potatoes into medium cubes. Add it to a saucepan with boiled mushrooms and meat. Season with salt, pepper and seasonings to taste.
8. Reduce heat and simmer until all food is done. About 10 minutes before cooking ends, add the washed bay leaf to the pan.
9. Rinse and dry the parsley and dill. When they are dry, chop finely and sprinkle with herbs before serving.
10. Enjoy your meal!

A simple step-by-step recipe for potatoes with eggplant and meat

Another option for a delicious and healthy dinner for the whole family. Try to cook potatoes stew with meat and eggplant and enjoy the magnificent play of taste and aroma.

Ingredients:

• Beef pulp - 0.4 kg
• Carrots - 100 g
• Onions - 100 g
• Sweet pepper - 100 g
• Eggplant - 100 g
• Potatoes - 0.5 kg
• Seasonings, pepper and salt to taste

Cooking process:

1. Before starting cooking, rinse the meat well under running cold water. Then it needs to be dried a little. There are several ways to do this, such as using a paper towel.
2. Cut the dried meat into small portions (it is desirable that their thickness does not exceed 1.5 centimeters).
3. Fry the meat in a preheated skillet with 2 tablespoons of vegetable oil. It is advisable to use the fire at full capacity, because in this recipe it is important that the meat is covered with an appetizing golden crust as quickly as possible, which will help preserve the meat's juiciness and shape in the further cooking process.
4. Peel the onions and carrots with a sharp knife. Rinse with water and cut the carrots into equally sized strips and the onions into medium cubes. Add vegetables to skillet with meat and sauté with occasional stirring for 10 minutes.
5. To remove bitterness from eggplant, you need to cut it into circles (or cubes) and put it in salt water (hot). It is advisable to do this 20-30 minutes before the start of cooking. If you didn't have enough time for this, then just peel the eggplants - the bitterness should go away. So add the chopped eggplant to the skillet with the rest of the ingredients.
6. Rinse the pepper, remove the stalk and seeds, and cut the rest into thin strips and also send to the pan with meat and vegetables. Remember to stir the contents of the pan periodically.
7. Peel the potatoes (the quickest way to do this is with a peeler), then rinse with enough cold water to wash off the sand and dirt and cut into large enough cubes.
8. Transfer potatoes to vegetables and meat, add about 1 glass of water, salt, pepper and spices. Mix everything thoroughly and cover the pan with a lid. Bring the contents to a boil, reduce the heat, and simmer the meat and vegetables until the vegetables are fully cooked for about 40 minutes.
9. When serving, you can garnish the stew with meat and eggplant with a little finely chopped fresh herbs.

Bon Appetit!