Wasfetna

Potato stew

Cubes of potato and meat in a tomato broth, served with rice.

Potato stew with meat
Cooking time
1 hr 10 min
Hands-on time
20 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
660

Potato stew is the simplest and easiest of the stews. The potatoes are cut into large cubes so they cook through and hold their shape, and go in once the meat is tender, then the stew rests a little so the potatoes soak up the broth's color.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the stew

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a lid — The meat browns in it then tenderizes covered before the potato.

Method

  1. Brown the meat in oil in a heavy pot until it acquires color, then add the onions until they soften.

    12 min
    You’ll know it’s ready when

    The meat is brown and the onions are translucent.

  2. Add the paste and stir for a minute, then add the hot water and spices, cover the pot and let the meat soften.

    35 minYou can walk away
    You’ll know it’s ready when

    The fork goes into the meat without resistance.

  3. Add the potatoes, grated tomatoes and salt, and continue cooking until the potatoes are cooked.

    15 minYou can walk away
    You’ll know it’s ready when

    The cube is cut with the edge of the spoon and retains its shape.

  4. Taste and adjust the salt, and let the stew rest before serving with rice.

    8 minYou can walk away
    You’ll know it’s ready when

    The broth has thickened and the potatoes have taken on its color.

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