5 from 1 vote
beef, Braised potatoes, Braised Potatoes with Beef (Stove Top Version), comfort food, dinner, do good, fall, family dinner, filling and satisfying, kid approved dish, kids favorite, Main Dish, meat dish, potato dish, recipe
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.