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Potted beef with potatoes

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3 servings
1 hour 30 min

I like to cook this dish in a more "heavy" version - with mayonnaise, prunes and cheese crust on top. It also turns out very tasty, although more caloric.

Beef - 400 grams, Potatoes - 250 grams, Carrots - 1 pc., Water - 50 ml, Bay leaves - 3 pcs., Paprika - 0.2 tea liters, Ground black pepper - to taste, Salt - to taste

How to bake beef in pots with potatoes? Prepare the ingredients. If the meat has been frozen, then defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Then wash it well and dry it with paper towels. Cut off excess fat and films from meat.

Then cut the beef into small pieces, about 3cm.

Sprinkle salt and spices over the meat. Choose spices to your liking, I took paprika and black ground pepper.

Mix well and leave the meat to stir a little.

Wash the potatoes well and peel, then cut into small pieces. I always cut meat and potatoes into cubes the same size to make the dish look aesthetically pleasing.

Wash the carrots, peel and cut into circles.

Put some carrots on the bottom of the serving pots.

Spread the potatoes on top. Lightly salt the vegetables.

Pour some water into each pot and add one bay leaf.

Spread the meat on top.

Put the pots in an oven preheated to 180 ° C and bake the dish for 45-50 minutes. Serve the meat with the potatoes on the table or directly in pots, or transfer to plates. Enjoy your meal!

For this recipe, it does not matter which part of the carcass to choose from, since it will still become soft during the preparation process.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Beef can be replaced with any other type of meat you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish, will change. Pork and lamb are generally fatter than beef, and chicken fillet or turkey are more lean. At the same time, the cooking time depends not only on the type of meat, but also on how much of the carcass is used and how old or young the meat is.