Potted beef with potatoes

Ingredients for cooking beef with potatoes in pots

  1. Fresh beef pulp 800 grams
  2. Potato 600 grams
  3. Butter 40 grams
  4. 1/2 teaspoon salt
  5. Refined vegetable oil 30 milliliters
  6. Onion 100 grams
  7. Freshly ground black pepper 1/4 teaspoon
  8. Water is clean cool 1 liter
  • Main Ingredients: Beef, Potato
  • Serving 6 servings


A teaspoon, a tablespoon, a frying pan, a stove, a wooden spatula, a small bowl, clay pots with lids - 4 pieces, a middle bowl, vegetable cutter, cutting board, kitchen knife, oven, kitchen oven mitts, saucer, plate

Cooking beef with potatoes in pots:

Step 1: prepare the beef.

We thoroughly wash the beef under running warm water to remove any fragments from the bones. Then we put the meat on a cutting board and with the help of a knife we ​​clear of films, veins and excess fat. Cut the component into medium pieces and transfer to a small bowl. Let him rest for now.

Step 2: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Now put the component on a cutting board and chop the knife with small pieces. Note: the size of the cubes should be about the same as the meat ones. Shred the chopped tubers in a medium bowl and completely fill with ordinary cold water so that the potatoes do not weathered and darken while we prepare the remaining components.

Step 3: prepare the butter.

We lay out a piece of butter on a cutting board and finely chop the pieces with a knife. Attention: their number should equal the number of clay pots. The crushed component is transferred to a clean saucer.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and grind it into cubes. Attention: the smaller we chop the onion, the better, as it will give more juice in the dish. Pour the crushed component into a free plate.

Step 5: cook the beef and potatoes in pots.

Pour a little vegetable oil into the pan and put on a big fire. When the contents of the container are very well warmed up, carefully (so as not to get burned, as the meat begins to hiss and emit juice, which at high temperatures will shoot in different directions) put the pieces of beef here. Fry the components from all sides to a golden crust and then use a wooden spatula to move it back into the bowl. Attention: so that the meat is evenly covered with a rosy color, put it on a very hot pan and in a small amount, so that it lies on the surface with one layer.

Now we do not turn off the burner, but simply screw the burner slightly. Pour clean cool water into the pan and let it boil. Attention: occasionally stir the liquid with improvised equipment. Immediately after this pour salt and freshly ground black pepper here. Once again, we thoroughly mix everything with a wooden spatula and we can turn off the burner. With this mixture we will fill our beef with vegetables.

In each clay pot, put the chopped potatoes so that it fills the container exactly one third.

Then add the fried meat and then finely chopped onions and a piece of butter.
Using a tablespoon, pour the liquid from the pan into each pot and then turn on the oven. As soon as it warms up to temperature 180 degrees, close the containers with lids and put them on the grill at an average level. Let the beef and potatoes cook for 40-50 minutes. During this time, the components should become completely soft. Attention: if you are not sure, then you can check them for their readiness. To do this, it is enough to use one of the pots with the help of kitchen tacks, open the lid and pierce the beef and potatoes with the tip of a knife. If the inventory easily enters the meat pulp, then everything is ready and you can turn on the oven. If not, then it’s worth extending the baking time yet for 10-15 minutes.
At the end, we take everything out of the oven and let it stand for 5 minutes.

Step 6: serve the beef and potatoes in pots.

We also serve hot beef and potatoes to the dining table right in the pots. Believe me, it’s so much tastier! In general, the dish turns out to be quite satisfying, so we treat them all with slices of bread, fresh vegetables and pickles.
Good appetite!

Recipe Tips:

- butter can not be added, but this is only if the beef is not fat;

- in addition to the ingredients indicated in the recipe, you can add fresh tomatoes, a couple of cloves of garlic, fresh bell pepper to the dish. So the roast turns out even tastier and richer;

- 10-15 minutes before after cooking, you can add grated hard cheese to the dish, only after that we do not close the pots with lids, but simply send to go to the oven. So the roast will turn out also with a golden fragrant crust.