Beef Stew with Onions and Potatoes
Main Dishes • European
Description
Beef Stew with Onions and Potatoes
Ingredients
- Beef 20 oz
- Salad Potatoes 30 oz
- Onion 2 heads
- Wheat Flour 1 tablespoon
- Bay leaf 1 piece
- Vegetable Oil 2 tablespoons
- Green peppercorns 5 pieces
- Clove 2 pieces
Step-by-Step Guide
Step 1
Wash the meat (chuck or brisket), cut into pieces weighing 80–150 g, season with salt, sprinkle with pepper, coat in flour, and fry in a pan on all sides until golden brown. Then transfer the meat to a pot.
Step 2
In the same pan where the meat was fried, pour in 1 cup of water, bring to a boil, strain through a sieve into the pot with the meat, add another 2 cups of hot water, cover the pot with a lid, and simmer on low heat for 2–2.5 hours.
Step 3
After stewing, add separately sautéed, finely chopped onions and whole or halved potatoes to the meat, along with the bay leaf, cloves, and pepper, then continue to stew the meat for another 30 minutes.
Step 4
When serving, sprinkle the meat with finely chopped parsley or dill. You can serve cucumbers, green salad, or tomato salad on the side.
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