Aromatic roast beef with potatoes

A fragrant and delicious stew because it is made with love

Ingredients

• potato
• 1.5-2 kg
• beef
• 1 kg
• carrot
• 3 pcs.
• onion
• 2 heads
• spices

Directions

1. Cut meat prepared and stripped of tendons, excess fat and films into approximately equal pieces of relatively small size. Cut a couple of large onions in half, and then cut each part into half rings. Cut the potatoes into pieces slightly larger than the beef
2. In a thick-walled saucepan, or better in a cast-iron cauldron, heat the oil to a visible haze, throw the meat into it, fry very quickly so that it remains juicy inside. If some of the pieces stick to the bottom of the pan, you don't need to worry, as they will be released after complete frying.
3. When the beef changes color to light, throw half rings of onion into the dish, stir, turn the fire on, simmer for another quarter of an hour. If the liquid has boiled away, then pour in a little broth or water. Cut the carrot root vegetable in half, and then chop each half across, fry in hot oil until the color changes, transfer to the meat.
4. Send potatoes to the empty frying pan, fry until light yellow color on all sides and also pour over the meat. Season the whole mass with pepper, salt and gently mix again. If necessary, add a little more water (potatoes should be covered with water), cover with a lid, reduce heat to low and simmer for about 50 minutes.
5. After 30-35 minutes, season the roast with lavrushka, hop-suneli or other favorite spices, but be sure to add about half a teaspoon of ground red pepper. Stir, close the lid, simmer for another quarter of an hour over low heat. Check the readiness, remove the dishes from the stove, and insist a fragrant roast of beef with potatoes under the lid.