Meat

Beef Roast with Vegetables


Ingredients for Cooking Beef Roast with Vegetables

  1. Beef 800 g
  2. Onion 3 pcs
  3. 3 carrots
  4. Potato 1 kg
  5. Tomato paste 60 g
  6. Soy Sauce 30 ml
  7. Garlic 1 clove
  8. Flour 2 tbsp. spoons
  9. Refined vegetable oil for frying
  10. Meat broth 1 liter
  11. Ground black pepper to taste
  12. Salt to taste
  • Main Ingredients: Beef, Potato, Onion, Carrot
  • Serving 4 servings

Inventory:

Cutting board, Knife, Deep plate, Small plate - 3 pcs, Bowl, Frying pan - 2 pcs, Pan with a thick bottom or deep pan with a lid, Tablespoon, Fine grater or garlic, Kitchen spatula

Cooking roast beef with vegetables:

Step 1: Prepare the meat.


What kind of meat can I cook roast? Leave the tenderloin for more delicious dishes. Before two hours of stewing, not even the best and "not very young" meat can stand, but not in the sense of "lying around in the refrigerator." Supermarkets often sell already chopped beef. If you are buying in the market - ask for a piece for the roast.
One of the secrets of cooking meat is proper slicing. It can be cut into any arbitrary pieces, most importantly - across, and not along the fibers. Of course, if you make a mistake, it will be edible, but we strive for the heights of culinary art, and we want to cook tasty and tender meat, so we follow the direction of the fibers. So, cut the meat across the fibers in medium pieces and put in a bowl.

Step 2: Prepare the carrots.


The shape of slicing vegetables in a roast does not affect the taste of the dish. However, if all the slices are made in cubes, or at least their semblance, the finished dish on a plate will look better. In addition, if you stew grated carrots for a long time, then you will need to try to find it in the hot. Therefore, do not be lazy, peel the carrots and cut into small cubes, transfer to a clean plate.

Step 3: Prepare the potatoes.


Peel the potatoes and cut into medium cubes. Of course, you will not succeed in creating cubes with regular even edges - the tubers are rounded, and trimming them to the correct shape means throwing away half. We shift the chopped potatoes into a deep plate. So that it does not darken, fill with water.

Step 4: Prepare the onion.


Why deny yourself the pleasure of beautifully chopping onions? We clean it and cut into half rings. You can record if you like it more. Anyway, in a ready-made roast, he practically does not retain his form. We chop the chopped onion in a plate.

Step 5: Prepare the garlic.


Peel the garlic and chop finely and finely. You can use a fine grater or garlic. But to be honest, I’m too lazy to pick out the stuck garlic and wash additional tools. We only have one clove - a couple of minutes and you're done. Shredded garlic is transferred to a small plate.

Step 6: Cook the roast beef with vegetables.



Each of the ingredients is fried in a pan until half cooked. You can take turns, or you can take two pans, turn on the “energizer” mode and speed up the process. So, put both pans on the stove, heat, pour some oil. We put chopped onions on the first, and potatoes on the second.

Potatoes take longer to cook, so pay attention to the onions. Fry it, stirring occasionally, until soft and translucent, about 5 minutes. Add carrots to the onion, mix. It's time to mix the potatoes in a second pan. Sauté the onions and carrots over medium heat for about 5 minutes, the onion does not turn light yellow, and the carrots soften. Stir the potatoes in a second pan. Turn off the heat under both pans. Everything, the first stage have passed.
Transfer the onions and carrots to the pan, pour a little hot water into the pan, wash it and pour the liquid to the vegetables. Put the fried potatoes in a second layer.

We turn to beef. Pour a little oil into a clean preheated pan, put the meat out. There should be little space between the pieces, if they lie tightly to each other, the meat will quickly drain juice, and will not be fried, but stewed. In addition, it will turn out harsh. So fry the beef 10 minutes (we don’t have a task to bring it to readiness now) and transfer to a pot of vegetables. Pour all over with hot meat broth or hot boiled water if you do not have broth in stock. Salt, add garlic, cover and cook over low heat. 1 hour.
By the end of this time, you need to make the sauce. Usually it is not prepared for roast separately, but if you make a sauce and then stew meat and vegetables in it, it will turn out tastier.

To make the sauce in our roast the right density will need flour. Different roast recipes offer the simplest options: roll pieces of meat in flour before frying or just add a couple of tablespoons of flour during the preparation of the roast. Neither the first nor the second is good for a good sauce. We are not preparing a paste. Important! The flour must be pre-fried until light golden in a dry frying pan, the so-called dry flour flour is obtained. It practically does not form lumps in the sauce, its light nutty smell and taste significantly improve the finished dish, and this is worth a little extra effort.
So, we heat the pan over medium heat, reduce it to a small one, pour out flour and fry, constantly stirring. The whole process will take approximately 5-7 minutes. As soon as a light nutty flavor appears and the flour becomes a light cream color, immediately turn off the heat and continue stirring so that the flour does not burn. Her color will become a little darker.
While the flour is not cooled, pour into a pan, without stopping stirring, a thin stream of hot broth, which must be drained from a pan with vegetables and meat. Important! In no case do not use cold water, nothing will come of it - immediately a mass of lumps will form, which can not be dealt with later, and the taste of the sauce will be hopelessly spoiled.

Mix thoroughly, rub with a spatula lumps, as soon as there is not one left - add tomato paste. Mix everything well, add soy sauce, black pepper and other spices, salt to taste. Phew!

Pour the sauce into a pot of meat and vegetables. Mix well, try, you may need to add salt. Close the pan with a lid, then cook on low heat yet 1 hour. Everything is ready, turn off the heat and let the roast cool down a bit.

Step 7: Serve the roast beef with vegetables.


For two hours, your loved ones were tormented by breathing in the aromas that spread from the kitchen. It's time to please them with the fruits of your efforts. Set the table, lay the roast in plates, you can decorate it with greens, and call everyone if you need to call someone else.
Enjoy your meal!

Recipe Tips:

- It is not necessary to follow the recipe exactly - improvise. For example, if you add celery root, the taste will be more spicy, and if the celery stalks are spicy and fresh. Do you like spicy? Feel free to add chili peppers.

- You can not add soy sauce, but then the taste will not be so original, but the most ordinary tomato.

- Serve fresh crispy bread to the roast, and the delicious sauce will not remain on the plate.