Beef with potatoes in a cauldron: cooking recipes

You can cook beef and potatoes in a cauldron not only at the dacha on the grill or on a campfire, but also in an ordinary 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, since this process is quite long, but in the end you will get a fragrant and tasty dish that will delight both family members and guests.

And now several ways to cook beef and potatoes in a cauldron.

Recipe with pickled tomatoes

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You will need the following ingredients:

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

How to cook beef stew with potatoes in a cauldron:

Cut the meat into pieces, put it in a speedo and fry until golden brown in vegetable oil.
Cut the potatoes into cubes, put them in a casserole, then transfer the meat there.
Dice the onion and fry in a frying pan until translucent, add the grated carrots and continue frying for a few more minutes.
Grind the pickled tomatoes in a blender, add to the onions and carrots, simmer for about five minutes, then transfer to a cauldron.
Pour in water, salt, add pepper, cover with a lid and place in the oven, heated to 200 degrees, for an hour and a half.

Let the dish sit for about ten minutes, and you can try it.

Calorie content

The calorie content of roast potatoes with pork depends on several factors:

fat content of meat;
will it be roasted or not?
amount of liquid;
additional products.

The average nutritional value of a dish prepared according to a classic recipe is given in the table:

Calorie content	Squirrels	Fats	Carbohydrates
150.2 kcal	6.5 g	10.7 g	8.1 g

To reduce these indicators, just stop frying and add more vegetables to the composition.

Roast

For this dish you need the following products:

1 kg beef;

three carrots;

2 kg of potatoes;

two onions;

three bay leaves;

vegetable oil for frying;

salt pepper.

How to cook beef with potatoes in a cauldron:

Wipe the meat with a paper towel, scrape, cut off films and excess fat.

Cut the meat into small cubes.

Peel the vegetables, wash and cut: onions into half rings, carrots into circles, potatoes into bars.

Pour oil into a cauldron and heat it. Then add the beef and lightly fry until the color changes.

As soon as the meat becomes light, add onion to it, fry, reduce heat and simmer for about 15 minutes. If there is not enough liquid, add a little water.

Separately, fry the carrot slices in a frying pan, then place them in the cauldron.

Instead of carrots, place potatoes in a frying pan and fry until golden brown on all sides. Then put it in a cauldron, add salt, add ground pepper, mix everything and simmer, covered, for about 40 minutes. The contents of the cauldron must be in liquid, so if necessary, you can add boiled water.

10-15 minutes before the end of cooking, add bay leaf and any seasoning to taste, for example, suneli hops, and simmer until fully cooked.

The roast beef and potatoes cooked in a cauldron should sit a little, then it can be served.

Homemade roast

The combination of meat and potatoes is a classic hearty food combination that most people prefer to regularly see on their table as a second course for lunch or dinner. After all, such a simple food, at first glance, perfectly satisfies hunger, fills the body with energy and essential nutrients, and, thanks to its harmonious composition, certainly brings a lot of pleasure. One of the most popular dishes of this kind is roast, which is small pieces of meat and potatoes stewed for a long time in a thick and rich sauce. All types of meat without exception can serve as the meat component of the roast, for example, the most common among us are pork, beef, lamb, chicken or turkey, and for the sauce you can choose a variety of vegetables, sour cream, cream or tomato paste.

Home-style roast should definitely be cooked in a thick-walled pan or, even better, in a classic oriental cauldron, since such dishes allow you to heat the dish evenly and maintain a constant temperature inside, as a result of which the products slowly simmer in their juice, acquiring a special aroma and rich flavor properties. In addition, cute ceramic pots for one serving are perfect for this purpose, and although this makes the process of preparing a roast a little more labor-intensive, such a dish is convenient to eat, and there is no shame in putting it on the holiday table and treating your dearest and closest people.

Stew

This dish is prepared from meat and various vegetables and is not only very tasty, but also healthy.

The following ingredients will be required:

600 g potatoes;
700 g beef;
one eggplant;
one onion;
two large tomatoes;
one carrot;
one bell pepper;
3 table. l. soy sauce;
1 tsp. l. Worcestershire sauce;
1 tsp. l seasonings for vegetables;
ground pepper;
sunflower oil;
salt.

How to do:

Wipe the beef with a towel, cut into bars, put in a cauldron, and fry.

Dice the onion, add it to the meat, mix and fry.

Add Worcestershire and soy sauce and simmer for five minutes.

Pour in half a glass of hot water, cover with a lid, and simmer for one hour over low heat.

Wash the vegetables and dry with a paper towel.

Cut the eggplant into cubes, sprinkle with salt, let stand for 15 minutes, rinse under running water, and squeeze.

Remove the skins from the tomatoes and grate them.

Cut the sweet peppers and carrots into cubes, place in a frying pan with oil, salt, add pepper, and fry for five minutes while stirring. Add eggplants, add vegetable seasoning, stir and fry for five minutes. Place the tomatoes in the pan, stir and simmer until tender.

Add potatoes cut into bars or cubes into a casserole with meat and onions, add water, stir and simmer until the potatoes are ready.

Place the overcooked vegetables into the cauldron, stir, cook for about 5-10 minutes, then remove from the stove.

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

Roast pork with potatoes in pots

Surprise your loved ones and guests with a surprisingly satisfying roast served in one pot. This side dish does not require much time or complex ingredients. To make the meat very tender and juicy, marinate it before the cooking process. All vegetables skip the frying stage and are baked in their own juices, which helps preserve the amazing taste of each individual ingredient in the dish. And the crispy cheese crust will delight lovers of this dairy product.

Ingredients:

Pork – 700 g.
Potatoes – 5 pcs.
Carrots – 1 pc.
Sweet pepper – 1-2 pcs.
Onions – 1 pc.
Tomato – 2-3 pcs.
Hard cheese – 200 g.
Sour cream – 200 g.
Ground black pepper - to taste.
Provençal herbs - to taste.
Salt - to taste.
Fresh herbs - to taste.

Cooking method:

We wash the piece of meat well, dry it with paper napkins and cut it into small cubes. Transfer the meat to a clean deep plate and season with spices: ground pepper, Provençal herbs and salt. Mix everything and let the pork stand at room temperature for 30 minutes.
Preparing the vegetables. Wash the tomatoes and cut them into thick half rings. Cut the peeled potatoes into medium cubes. Remove the onion skins and cut it into quarters. We wash and peel the carrots, pass them through a coarse grater or cut them with a knife so that they form thin strips. Remove the seeds and stalk from the pepper, and cut the vegetable itself into small cubes.
Place the prepared ingredients in layers in clean pots. The first layer is potatoes sprinkled with salt. To make the vegetable softer, you can grease it with a couple of teaspoons of sour cream. The second layer is chopped carrots. The third layer is pepper. The fourth layer is tomatoes. We try to lay them out evenly and neatly. The fifth layer is onion. The sixth layer is marinated meat. Coat the last layer thoroughly with sour cream.
Pour water into each pot until it is level with the sour cream.
Place the pots, covered with lids, in an oven preheated to 220 C. Let them bake for 30 minutes.
While the contents of the pots are being prepared, pass the hard cheese through a grater.
After the time has passed, add cheese to the pots and put them back in the oven for half an hour, uncovered.

Roast pork and potatoes in pots is ready! Let it cool a little after the oven and you can safely serve it, sprinkled with fresh herbs. Eat for your health!

With prunes

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

For this dish you will need the following ingredients:

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

How to cook:

Cut the beef into cubes measuring 3x3 cm. Place the meat in a cauldron with vegetable oil and fry with stirring until golden brown.

Peel the onions and carrots. Cut the onion into half rings, carrots into half circles, add to the meat, pour in a little water, cover with a lid and simmer for 15 minutes.

Pour hot water over pitted prunes and leave for 10 minutes, then drain and dry.

Peel the potatoes, wash them, cut them into large bars or slices.

Place prunes in a cauldron, then potatoes, pepper, salt, and pour in 150 ml of water. Simmer over low heat until done.

10 minutes before the end, add bay leaf, chopped garlic and chopped parsley.

“Nurlasha” with salted lard

This is a dish of real hunters who cook pork over a fire with the addition of salted lard, potatoes and vegetables. By following all the instructions, you will be able to surprise everyone with your abilities.

Composition of ingredients

Compound:

pork – 500 g;
salted lard – 200 g;
potatoes - 10 large tubers;
garlic – 10 cloves;
vegetable oil – 40 ml;
carrots – 2 pcs.;
paprika – 1 tbsp. l.;
green onions – 1 bunch;
pepper, salt - to taste.

What can be added and changed in the composition

When traveling, fresh meat can be replaced with stewed pork and added in 15 minutes. until the end of cooking.

Step-by-step cooking process

Step by step instructions:

The cooking process will be rapid at first. That is why it is recommended to peel and cut all vegetables in advance: potatoes into large cubes, chop carrots into strips, and simply crush garlic with a knife.
After washing, the meat must be immediately dried with napkins, visible veins with film removed and divided into portions.
First, fry the pork in a cauldron heated with vegetable oil until golden brown, and then add the pork cut into small pieces and leave on the fire for another 10 minutes, stirring constantly.
Now you need to immediately add potatoes, carrots, garlic, sprinkle everything with paprika, salt and combine everything thoroughly.
Next, you need to simmer the food under the lid for about 20 minutes, trying not to reduce the flame.
At the end of cooking, add chopped green onions and let it brew for at least 10 minutes.

Ready.

Decoration and serving rules

From the cauldron, place the dish on plates for all guests and place fresh vegetables cut into slices next to them.

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Useful tips

A few tips that will definitely help you cook a delicious roast over a campfire:

Try to cook in a cauldron over coals, adding the required amount of wood to the fire.
Protect the flame from the wind so that it evenly covers thick-walled dishes.
It is necessary to buy only fresh meat in specialized stores.
Do not salt the pork before cooking, so as not to lose the juiciness of the pieces.
Be sure to let the roast with pork and potatoes sit before serving, so that all the products in the cauldron have time to exchange tastes and aromas.

Fried potatoes in a cauldron step by step photo recipe

The idea of frying potatoes using the method described below came to me after I prepared a Kiev cutlet. I needed some kind of side dish for the cutlet, and there was a lot of vegetable oil left in the cauldron... So, without further ado, I started frying the potatoes, modifying the dish as I went along. Okay, I’ll describe how to fry!

Place the chopped potatoes into a deep bowl. Ideally, the potatoes should be slightly weathered, since we will be frying them in hot oil... To speed up drying, the potatoes can be blotted with paper towels before frying. Place the cauldron on the stove and set the heat to maximum. And while the cauldron is heating up,

Cooking onions. First cut the onion in half, then make 0.5 cm cuts, but not as usual, but along the rings!

Pour 150 grams of vegetable oil into a hot cauldron, wait for it to heat up to the maximum temperature (but make sure that it doesn’t start to burn), after which we throw all the potatoes into the cauldron,

And immediately mix it, so as to bathe all our potato pieces in the oil.

Chop parsley, dill and green onions into a small bowl, add garlic to the greens,

Salt and pepper, fill everything with vegetable oil,

Stir and let it brew so that the oil is saturated with the aroma and smell of garlic, herbs and pepper, and the salt is completely dissolved.

After that, add chopped onion to the potatoes, mix, fry for another three minutes (but no more),

Mix well again and fry the potatoes for another 5 minutes, and our potato side dish is completely ready.

Well, this is what finished potatoes look like in a cauldron...

Source

How to cook in the oven

You can stew potatoes in the oven directly in the cauldron. The result will be a juicy, slightly baked, and at the same time stewed dish. Braising in the oven imparts a special flavor that is difficult to achieve on the stove. We buy a juicy piece of fresh meat and start cooking!

Not all cauldrons come with a lid: if necessary, a piece of thick foil will fill its role.

What we will need:

How to prepare:

Place on deep ceramic plates and eat, savoring it! Believe it or not, it’s very tasty to top such potatoes with sour cream or any creamy sauce, only homemade.

In tomato sauce

With the addition of tomato, you get an interesting spicy version, reminiscent of basics, but without pickles (although you can always add them). In season, use ripe tomatoes, and in winter, a good quality paste will do.

What do we need:

How we will cook:

Sprinkle the finished potatoes with parsley or any other herbs. And we eat it with fresh Borodino bread and any vegetable salad or pickled cucumbers for a bite. It’s incredibly healthy to eat potatoes with herring and sprat: we’ll put it on black bread and eat it as a bite.