Braised Potatoes with Beef (Stove Top Version)

Another family favorite, friends! This main dish is typically baked (braised) in the oven at low temperature for up to 2 hours. The stove top version is much faster to make, which is a lifesaver when you’re looking for a quick and delicious dinner recipe.

During my childhood days, this tasty dish was a hit when my mom prepared it for the family. You know how it is in large families, the hustle, and bustle of busy schedules and time crunches. That’s when this stove top braised potato recipe comes to a rescue. Especially if you planned ahead a bit and had the meat already marinated. Oh, yes! Saves so much time for what is typically a complex dish.

The entire process can be summed up in a couple sentences. All you have to do is

… peel and cook the potatoes. While potatoes are boiling prepare the meat with carrots. Combine and cook a bit more and dinner is served. That’s it, guys! Such a delicious and comforting meal in about 30 minutes. Oh, and don’t forget the salad too.

We love the flavors of this scrumptious dish. The carrots give sweet rich taste and color. The beef is tender and juicy, adding protein to the meal without extra work in preparing a separate meat dish. How awesome is that? I absolutely love dishes like this one and I know you will too! 😉

Ingredients:

5 lbs. (2.27 kg) – russet potatoes

2 large – organic (or homegrown) carrots

2 lbs. (1 kg) – beef (rinsed and cubed)

1 tbsp. (15 ml) – Mrs. Dash seasoning
1 tbsp. (15 ml) – Garlic Salt
1 tsp. (5 ml) – Sea Salt
1 tsp. (5 ml) – Vegeta (add more Mrs. Dash seasoning if don’t have Vegeta)
1/8 – ¼ tsp. (1.25 ml) – ground Black Pepper (to taste)
2 Bay leaves
Olive oil (as needed for frying)

1/2 cup (120 ml ) – heavy cream
1 tbsp. (30 ml) – organic tomato paste

Meat Preparation Instructions:

1. Measure out all spices. Mix the spices together on a plate and set it aside until ready to use.

2. Soak meat in water for thorough cleaning and removal of blood (optional, and my preference). Rinse well. Cut into small, 1” cubes. Soak the meat again, rinse thoroughly. Place the meat into a strainer for the water to drain. Transfer clean meat into a gallon-size ziplock bag or bowl with a lid. Sprinkle and stir in the seasoning. Cover with lid (or ziplock bag) and let it marinate in the refrigerator overnight.

Potatoes Preparation Instructions:

1. Peel, rinse and grate carrots. Set aside until ready.

2. Peel, rinse well and cut into 1″ (2.5 cm) cubes potatoes. Rinse again until the water is clear. Fill the pot with water just 1/4 inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid and bring it to a boil. Once it boils, reduce the temperature to low, remove the white foam, cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart) and let it boil for about 20 minutes.

3. While the potatoes are boiling prepare the meat. our oil in a large skillet. Heat the skillet on high temperature. Place seasoned meat onto the hot skillet and sear the meat on high (I use Splatter Screen to prevent most of the splatters), stirring constantly to prevent burning. (Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.) Saute meat, stirring it constantly for a couple of minutes. Reduce the heat to low and let it continue frying for a couple more minutes, stirring occasionally.

4. Add carrots, saute for a couple of minutes stirring every 30 seconds or so, and then add tomato paste and heavy whipping cream, stir and simmer for a few minutes. Set aside until ready.

5. Once potatoes are cooked and the knife easily slices into a potato, add sauteed meat and carrot mixture. Mix well using large serving spoon to combine and let lightly boil for another 10- 15 min stirring every couple of minutes. Turn the potatoes off and let it cool on the stove top and absorb all the flavor for about 30 minutes before serving.

NOTE: The potatoes will turn out either thicker or runnier, it all depends on the potatoes you use. Some potatoes do not soak up the liquid and it will turn out more on the runnier side. On the other hand, some potatoes really absorb the liquid and it will be thicker (like on the picture). We prefer braised potatoes thicker (meaning not like the soup looking). It easier for the little ones to eat without making a lot of mess 😉

I purchase potatoes at Winco Foods grocery store and the potatoes always turn out more on the thick side. I used homegrown potatoes in the past and it turns out pretty liquidy. So, try different potato brands from different grocery stores and see which way you like it better.

5 from 1 vote

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Braised Potatoes with Beef (Stove Top Version)

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Course: Main Dish

Servings: 8

Author: Valya at Valya's Taste of Home

Ingredients

• 5 lbs. 2.27 kg - russet potatoes
• 2 large - organic or homegrown carrots
• 2 lbs. 1 kg – beef (rinsed and cubed)
• 1 tbsp. 15 ml – Mrs. Dash seasoning
• 1 tbsp. 15 ml – Garlic Salt
• 1 tsp. 5 ml – Sea Salt
• 1 tsp. 5 ml – Vegeta (add more Mrs. Dash seasoning if don’t have Vegeta)
• 1/8 – ¼ tsp. 1.25 ml – ground Black Pepper (to taste)
• 2 Bay leaves
• Olive oil as needed for frying

Instructions

1. Meat Preparation Instructions:
2. Measure out all spices. Mix the spices together on a plate and set it aside until ready to use.
3. Soak meat in water for thorough cleaning and removal of blood (optional, and my preference). Rinse well. Cut into small, 1” cubes. Soak the meat again, rinse thoroughly. Place the meat into a strainer for the water to drain. Transfer clean meat into a gallon-size Zip-lock bag or bowl with a lid. Sprinkle and stir in the seasoning. Cover with lid (or Zip-lock bag) and let it marinate in the refrigerator overnight.
4. Potatoes Preparation Instructions:
5. Peel, rinse and grate carrots. Set aside until ready.
6. Peel, rinse well and cut into 1" (2.5 cm) cubes potatoes. Rinse again until the water is clear. Fill the pot with water just 1/4 inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid and bring it to a boil. Once it boils, reduce the temperature to low, remove the white foam, cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart) and let it boil for about 20 minutes.
7. While the potatoes are boiling prepare the meat. our oil in a large skillet. Heat the skillet on high temperature. Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. (Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.) Saute meat, stirring it constantly for a couple of minutes. Reduce the heat to low and let it continue frying for a couple more minutes, stirring occasionally.
8. Add carrots, saute for a couple of minutes stirring every 30 seconds or so, and then add tomato paste and heavy whipping cream, stir and simmer for a few minutes. Set aside until ready.
9. Once potatoes are cooked and the knife easily slices into a potato, add sauteed meat and carrot mixture. Mix well to combine and let it lightly boil for another 10- 15 min stirring every couple of minutes. Turn the potatoes off and let it cool on the stove top and absorbing all the flavor for about 30 minutes before serving.
10. Once potatoes are cooked and the knife easily slices into a potato, add sauteed meat and carrot mixture. Mix well to combine and let it lightly boil for another 10- 15 min stirring every couple of minutes. Turn the potatoes off and let it cool on the stove top and absorbing all the flavor for about 30 minutes before serving.
11. NOTE: The potatoes will turn out either thicker or runnier, it all depends on potatoes you use. Some potatoes do not soak up the liquid and it will be more on the runnier side. On the other hand, some potatoes really absorb the liquid and it will be thicker (like on the picture). We prefer braised potatoes thicker (meaning not like the soup looking). It easier for the little ones to eat without making a lot of mess 😉
12. I purchase potatoes at Winco Foods grocery store and their potatoes always turn out more on the thick side. I used homegrown potatoes in the past and it turns out pretty liquidy. So, try different potato brands from different grocery stores and see which way you like it better.

If you make this Braised Potatoes with Beef (Stove Top Version) Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Looking for more main dish recipes? Here are some to choose from:
LAZY CABBAGE ROLLS RECIPE
30-MINUTE SPAGHETTI AND MEATBALLS RECIPE
SHRIMP ALFREDO FETTUCCINE PASTA RECIPE
EASY CHEESY MARINARA PASTA RECIPE
CREAMY GARLIC CHICKEN PASTA
STUFFED SHELLS WITH ITALIAN HOMEMADE SAUSAGE
BRAISED CABBAGE WITH BEEF
PASTA WITH MEAT SAUCE AND CHEESE
CABBAGE ROLLS – GOLUBTSI
CREAMY MASHED POTATOES PUREE
RICH N’ CREAMY POTATO CASSEROLE RECIPE
FETTUCCINE CHICKEN ALFREDO WITH BROCCOLI
SCALLOPED POTATOES WITH CARROTS

Kitchen items I used in making this recipe:
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