Stewed Potatoes with Meat in a Cauldron
This hearty one-pot dish combines browned meat with potatoes, carrots and onion in a rich tomato sauce. Garlic added near the end gives the stew an extra layer of flavor.
Updated : 22 October, 2026
Easy
About 45 min.
Ingredients
500 grams
Pork
600 grams
Potato
2
Onions
1
Carrot
2
Garlic
1 tablespoon
Tomato paste
0.5 liter
Water
100 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Peel and wash the potatoes.
Step 2
Cut the meat into pieces. Pour vegetable oil into a hot cauldron and let it heat up. Add the meat and cook over high heat for several minutes, until the released moisture evaporates and the pieces are nicely browned.
Step 3
While the meat is cooking, peel the onion and carrot. Cut the onion into half-rings and the carrot into large sticks or rounds. Add the vegetables to the cauldron, mix and cook together for another 3–5 minutes, until the onion becomes translucent and the carrot starts to soften.
Step 4
Cut the peeled potatoes into large pieces and add them to the cauldron. Stir in the tomato paste and pour in hot water. Season with salt and spices to taste, mix well, cover and simmer over low heat for about 30 minutes.
Step 5
About 10 minutes before the end of cooking, add a couple of garlic cloves. When the meat and potatoes are tender, remove the cauldron from the heat and leave covered for about 15–20 minutes. Divide between plates and serve hot.
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