Cauldron-Stewed Meat and Potatoes

A simple, tasty and satisfying dish for every day! Stewed potatoes with meat in a cauldron turns out much tastier than in a saucepan. You can cook it either over a fire or on a stove. Simple, satisfying, delicious.
cook time: 1h 20 min
Ethan Rowley
Cauldron-Stewed Meat and Potatoes

Nutrition Facts (per serving)

95
Calories
6g
Fat
9g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Water 0.5 l
Potato 600 g
Tomato paste 1 tbsp
Carrot 1 pc
Bulb onions 2 pc
Vegetable oil 100 g
Dry spices to taste
Meat 500 g

Recipe instructions

Step 1

Step 1
How to make stewed potatoes with meat in a cauldron? Prepare the necessary ingredients for this. Peel the potatoes in advance and rinse them to remove dirt. You can take any meat — pork, beef, lamb or chicken. I will cook with pork. You can take meat pulp, meat with a small amount of lard, or meat on the bone.

Step 2

Step 2
Cut the meat into pieces. Pour vegetable oil into a hot cauldron and let it heat up. Add the chopped meat and fry it over high heat for several minutes. During this time, excess moisture will evaporate from the meat and it will begin to brown.

Step 3

Step 3
While the meat is roasting, prepare the vegetables. Peel the onions and carrots and rinse them to remove dirt. Cut the onion into half rings and the carrots into large pieces. These can be bars or circles. My carrots are large, so I ended up with half circles.

Step 4

Step 4
Add onions and carrots to the cauldron with the meat. Stir. Fry everything together for another 3-5 minutes. The vegetables will develop a characteristic aroma.

Step 5

Step 5
Cut the peeled potatoes into large pieces and place in a cauldron. Add tomato paste and hot water. Add salt and spices to taste. Mix everything. Cover with a lid and cook over low heat for about 30 minutes.

Step 6

Step 6
If you want more broth, add more water. During cooking, the potatoes will become soft. About 10 minutes before the end of stewing, add a couple of cloves of garlic to the cauldron. Remove the finished potatoes and meat from the heat and leave to stand covered for 15-20 minutes. Place the finished dish on plates and serve hot. Bon appetit!

Additional rubrics

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