Usuba
Beef Stew with Potatoes
A hearty meat dish with potatoes, onions, and aromatic spices. The meat is stewed in layers with vegetables in broth until tender. Served hot with pickled cucumbers and beets.
- Total
- 120 min
- Standard serving
- 456.9 g
Ingredients
Total 13
Instructions
- 1
Step 1
Pound the meat and cut it into pieces. Peel the potatoes and cut them into slices.
- 2
Step 2
Peel and chop the onion. Fry it in oil until golden brown. Add the meat and lightly sauté it.
Pour water into the pan, then strain the resulting meat broth into a pot.
- 3
Step 3
Layer potatoes, meat, and onions in a pot. The bottom and top layers should be potatoes. Salt and pepper each layer.
Add thyme and bay leaf. Dissolve the bouillon cube in the remaining water.
- 4
Step 4
Pour the broth over the roast so that it slightly covers the top layer.
- 5
Step 5
Place on heat and bring to a boil. Then simmer on low heat for 40–60 minutes until the meat becomes tender.
- 6
Step 6
Sprinkle with parsley and serve directly in the pot. Serve with beets and pickled cucumbers.
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