Beef with vegetables and potatoes
Description
The dish is prepared without unnecessary complications. Beef with potatoes will delight those who enjoy delicious and hearty meals. This dish is two-in-one: a main course with a wonderful side. Use seasonal vegetables. Any beef will work—tenderloin or rump. Serve the finished dish hot.
Instructions
- 1
Step 1
1. Salt and pepper the meat. "Work in" the spices on all sides.
- 2
Step 2
2. Pour vegetable oil into a deep saucepan (enough to cover the entire bottom). Heat well and fry the meat on all sides until browned.
- 3
Step 3
3. Peel the onion and slice it into rings.
- 4
Step 4
4. Also peel and chop the garlic. Temporarily transfer the fried beef to a plate. In the pot, sauté the onion with garlic until soft and golden brown.
- 5
Step 5
5. Return the meat to the pot and pour in the wine. Reduce the heat to medium. Simmer until the alcohol evaporates and the liquid reduces slightly.
- 6
Step 6
6. Wash the potatoes. If using young potatoes, there's no need to peel them. Cut the potatoes into 4-5 pieces across. Peel, wash, and cut the carrots into pieces similar in size to the potatoes. Wash the green beans and trim the ends. Add everything to the pot with the meat, cover with a lid, and simmer over medium heat for 1-1.5 hours.
- 7
Step 7
7. When the vegetables and meat are tender, the dish is ready.