Usuba
Beef Braised with Potatoes in a Cauldron
A hearty beef stew with potatoes, onions, and carrots in tomato sauce. Each component is prepared in stages: the meat is seared until browned, vegetables are added in layers, and potatoes are pre-fried. A thick-walled cast iron pot ensures even stewing and prevents burning. The dish turns out aromatic, with tender meat and well-steamed potatoes.
- Total
- 120 min
- Standard serving
- 489.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Heat the vegetable oil in a thick-walled pot or cast-iron pan. Cut the beef into convenient pieces and fry it in small batches until golden brown. Fry in batches so the meat doesn't start stewing right away.
- 2
Step 2
Pour a quarter cup of water into the meat, salt and pepper it. Cover with a lid and simmer over low heat for 40 minutes.
- 3
Step 3
Slice the onion and carrot into half rings. Add them to the meat, mix and fry for 5 minutes.
- 4
Step 4
Add tomato passata sauce, stir. Cover with a lid and simmer for another 30 minutes.
- 5
Step 5
Cut potatoes into large pieces and fry them in a separate pan with vegetable oil until golden on the sides.
- 6
Step 6
Add the fried potatoes to the meat. Put in a bay leaf and peppercorns, salt and pepper to taste. Stir, cover with a lid and simmer for 10–15 minutes until the potatoes are cooked. Serve sprinkled with fresh herbs.
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