Classic Braised Potatoes (Perfectly Cooked on Stovetop)
Craving a quick and comforting dinner? These easy Braised Potatoes with Meat are tender, flavorful, and made on the stovetop for a delicious family-friendly meal.
Potatoes are an affordable and versatile ingredient, perfect as a side dish or hearty main course. These braised potatoes with beef and carrots are slow-cooked in a savory blend of seasonings until tender and flavorful. With simple ingredients and easy steps, this comforting recipe makes a delicious family-friendly meal.
What are Braised Potatoes?
Braised potatoes are a classic comfort food made by slowly cooking potatoes in a savory liquid until tender and flavorful. This easy stovetop method uses a Dutch oven or pot, allowing the potatoes to absorb rich flavors from the broth, beef, carrots, and seasonings. Simple, hearty, and delicious, this recipe makes the perfect main dish or side for any meal.
Why You’ll Love This Braised Potatoes Recipe
This stovetop braised potatoes with beef and carrots recipe is a comforting family favorite that’s ready in about 30 minutes. Unlike traditional oven-braised potatoes, this quick version saves time without sacrificing flavor. Tender potatoes, juicy beef, sweet carrots, bay leaves, and savory seasonings come together for an easy, hearty dinner the whole family will love.
What are the Best Potatoes for Braising?
The best type of potatoes I recommend the most for this braised potatoes recipe on the stovetop is russet potatoes because they have added starch that makes them fluffy and absorbent.
You can alternatively use Yukon Gold potatoes or even baby potatoes for this recipe.
What You Need to Make Braised Potatoes at Home
All you need are some simple, pantry staple ingredients to make this delicious braised potato dish at home. Here’s everything you’ll need:
- Potatoes: We’ll, first of all, need some potatoes! I’ve used russet potatoes because they’re high in starch, which makes them fluffy and absorbent, meaning they work absolutely beautifully in this recipe.
- Carrots: We’ll also need some carrots to add to our braised potatoes since it adds a beautiful sweetness to the flavor and elevate the dish to the next level.
- Beef: You’ll also need some beef that’s rinsed and cubed to add to this braised potato dish to make it into a main dish that’s filling and satisfying. In case you want this braised potatoes recipe to be a side dish, you can technically skip the beef, but I highly recommend it for the flavor and richness it adds.
- Heavy cream: You’ll also need some heavy cream to get that perfectly creamy and rich flavor and texture that this classic dish is known and loved for.
- Tomato paste: To take the flavor to the next level, we’ll also be adding one tablespoon of tomato paste to our braised potatoes.
Seasonings and Herbs for Braised Potatoes
- Mrs. Dash seasoning: This is truly the most delicious and versatile seasoning mix that I highly recommend you always stock in your pantry! It combines delicious herbs and spices such as black pepper, thyme, rosemary, cayenne pepper, marjoram, lemon powder, mustard, and onion powder for the most delicious mix ever!
- Garlic salt: We’ll also be adding a little garlic salt to our delicious braised potatoes to really take this dish to the next level with that subtle but delicious flavor of garlic salt.
- Seasonings: You’ll also need some salt and black pepper to perfectly season this dish to the right level.
- Vegeta: This is a vegetable-based seasoning that makes a big difference to the richness and depth of flavor. In case you don’t have this, you can add more Mrs. Dash seasoning instead.
- Bay leaves: For the perfect aroma, we’ll also be adding some bay leaves to this delicious potato dish while it cooks.
- Olive oil: You’ll also need some olive oil for frying and cooking our delicious ingredients.
How to Make Braised Potatoes (Step-by-Step)
This is an incredibly easy recipe for braised potatoes that you’re going to absolutely love and enjoy! Here’s how to make it at home step by step:
How to Marinade Beef for Braised Potatoes
Start by measuring out all spices. Mix the spices together on a plate and set it aside until ready to use.
Next, soak the meat in water for thorough cleaning and removal of blood. This is an optional step but it’s my personal preference. Rinse it well.
Then cut the beef into small, 1” cubes. Soak the meat again, and 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 mix in the seasoning. Cover with a lid (or Ziplock bag) and let it marinate in the refrigerator overnight.
Peel, rinse, and grate carrots, and then set them aside until ready to use.
How to Prep Potatoes and Beef for Braised Potatoes
Next, peel, rinse well, and cut into 1″ (2.5 cm) cubes of potatoes. Rinse again until the water is clear.
Now fill the pot with water just ¼ inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid, and bring it to a boil on medium-high heat.
Once it starts to boil, reduce the temperature to low, remove the white foam, and cover the pot with a lid leaving a little opening for the steam to escape. This will also prevent not allowing the potatoes to potatoes to cook properly and get the right consistency. Let it boil for about 20 minutes.
While the potatoes are boiling prepare the meat. Pour oil into a large skillet and heat the skillet at a high temperature.
Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. I use a splatter screen to prevent most of the splatters.
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.
Next, add carrots, sauté 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.
How to Combine Mixture for Braised Potatoes
Once the potatoes are cooked and the knife easily slices into a potato, add sautéed meat and carrot mixture. Mix well using a 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 them cool on the stovetop 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 absorb the liquid and will be thicker (like in the picture). We prefer braised potatoes thicker (meaning not like the soup looking). It is 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.
Your delicious Braised Potatoes are ready to be served. Serve them on their own, with bread, rice, or vegetables as pretty much everything goes well with this delicious main dish!
How to Store Leftover Braised Potatoes
You can easily store any leftovers you may have in the fridge in an airtight container for up to 3 days. I don’t recommend freezing braised potatoes since it will change the texture of the whole dish, especially the carrots, and it won’t taste as good.
Classic Braised Potatoes (Perfectly Cooked on Stovetop)
Ingredients
- 5 lbs. – russet potatoes
- 2 large – organic (or homegrown carrots)
- 2 lbs. – beef (rinsed and cubed)
- 1 tbsp. – Mrs. Dash seasoning
- 1 tbsp. – Garlic Salt
- 1 tsp. – Sea Salt
- 1 tsp. – Vegeta (add more Mrs. Dash seasoning if don’t have Vegeta)
- ¼ tsp. – ground Black Pepper (to taste)
- 2 – 4 – Bay leaves
- 2 – Olive oil (as needed for frying)
Instructions
How to Marinade Beef for Braised Potatoes
- Start by measuring out all spices. Mix the spices together on a plate and set it aside until ready to use.
- Next, soak the meat in water for thorough cleaning and removal of blood. This is an optional step but it’s my personal preference. Rinse it well.
- Then cut the beef into small, 1” cubes. Soak the meat again, and rinse thoroughly. Place the meat into a strainer for the water to drain.
- Transfer clean meat into a gallon-size Ziploc bag or bowl with a lid. Sprinkle and mix in the seasoning. Cover with a lid (or Ziploc bag) and let it marinate in the refrigerator overnight.
- Peel, rinse, and grate carrots, and then set them aside until ready to use.
How to Prep Potatoes and Beef for Braised Potatoes
- Next, peel, rinse well, and cut into 1″ (2.5 cm) cubes of potatoes. Rinse again until the water is clear.
- Now fill the pot with water just ¼ inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid, and bring it to a boil on medium-high heat.
- Once it starts to boil, reduce the temperature to low, remove the white foam, and cover the pot with a lid leaving a little opening for the steam to escape. This will also prevent not allowing the potatoes to potatoes to cook properly and get the right consistency. Let it boil for about 20 minutes.
- While the potatoes are boiling prepare the meat. Pour oil into a large skillet and heat the skillet at a high temperature.
- Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. I use a splatter screen to prevent most of the splatters.
- 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.
- Sauté 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.
- Next, add carrots, sauté 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.
How to Combine Mixture for Braised Potatoes
- Once the potatoes are cooked and the knife easily slices into a potato, add sautéed meat and carrot mixture. Mix well using a 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 them cool on the stovetop and absorb all the flavor for about 30 minutes before serving.
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This recipe was originally posted on October 12, 2017 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
You recipe is incomplete. Ingredients list has no mention on tomato paste or heavy cream or how much to use!
Hi Helen! All the recipe measurements are in the recipe card at the end of the post. You can either scroll down to find them or simply press “Jump to Recipe” at the beginning of the post. Thanks for your comment!
Valya, I really like all your recipes , and I see you don’t use onions for that recipe , is that a mistake or any reason why you didn’t?
I’m not a big cooked onions fan, but you may add onions with carrots. Thank you for asking! 🙂
Quick question, you don’t drain the water from the potatoes before mixing in the meat mixture right?
That’s correct.
Hi Valya,
What type of beef is this meat? I am not sure as to what cuts to get when making meals.
Hi Olga! Top tenderloin cuts or top blade chuck are the most tender cuts and doesn’t require a lot of marinating time to get soft meat results. I hope this helps.
Hey, Valya!
Quick, easy and delicious! This is the perfect dinner!!!
Yes, truly comfort dinner that is easy to prepare. Thank you, Makos!
The best potato dish I’ve ever made. It turned out a little more liqudy comparing to the picture. But like you said it depends on the potatoes. It tasted amazing!!! I’ll be making it again and again! Thanks for such an delicious recipe!
That’s so awesome! I’m glad to hear that you like the recipe. Thank you so very much for an amazing review! 🙂
Is 15 min enough for beef to be fully cooked? Thanks
That sounds about right.
Do you have an oven version of this potatos? Thanks
It’s on my to post list. Thanks for aking.