Braised Potatoes are a classic Ukrainian dinner. With so much savory flavor, this dish is the epitome of comfort food. The ingredients are so simple, you probably have them onhand.
When I was a kid, I couldn’t get enough of my mother’s braised potatoes with beef. This dish was on repeat in our home and we craved it with the same fervor each week. For Ukrainians, potatoes never get old and I still crave this dish to this day!
Oh, and don’t forget a big hunk of crusty bread to sop up all those juices…
Best Meat for Braised Potatoes
I love using beef stew meat. If that’s not your style, feel free to use chicken, pork or even bone-in beef. The great thing about this recipe is that you can use any protein you like and it’s guaranteed to come out nice and tender! You can thank the long cooking time and braising for that…
Inexpensive and typically tough meats are the best for braising! Here are a couple alternative protein cuts to use:
- Beef – Chuck roast (pot roast), bone-in beef
- Chicken – Chicken thighs, chicken drumsticks
- Pork – Pork tenderloin, pork shoulder, pork ribs
- Lamb – Lamb shank, lamb shoulder
What Potatoes Should I Use?
You can truly use any potatoes you like! I recommend using yukons. They have a beautiful, golden coloring and a touch of sweetness to them. You can also use russets, but keep in mind that they have a higher starch content and are prone to getting a bit mushy.
How to Make Braised Potatoes
Follow these simple steps to make braised potatoes as good as my mother’s!
- Preheat a deep cast iron pot with oil. Cut your beef into cubes and brown all the sides.
- Add your onions and carrots to the beef. Season with salt and pepper. Cook until veggies are golden.
- Add Better Than Bullion and bay leaves to the pot.
- In a separate dish, whisk your tomato paste with warm water. Add directly to your beef. Turn the heat to medium/low, simmer for about 45 minutes.
- Clean potatoes and cut them into small cubes. Add to cooking ingredients.
- Let it simmer for about 30 minutes. Using a fork, verify that potatoes are cooked through. Serve hot!
Hot tip: In a pinch and don’t feel like being in the kitchen? Put all your ingredients in a slow cooker on low while you head out for the day. In 8-10 hours, your meat will be ultra-tender and your potatoes perfectly creamy.
Other Potato Recipes
Love spuds as much as we do? Try some of our other go-to potato recipes:
- Oven Roasted Potatoes – With just three ingredients – potatoes, avocado oil and salt – you will get an excellent side dish sure to please.
- Air Fryer Potato Chips – Love potato chips, but not all the calories and preservatives that come along with the packaged types? Air fryer crisps are here to save the day!
- Chicken and Potatoes – This one-pan meal is a weeknight savior! Whip it up when you aren’t in the mood to fuss around in the kitchen.
- Guilty Mashed Potatoes – These mashed potatoes are called “guilty” for a reason. They are loaded with butter and salt — just the way they should be. 🙂
- Preheat the iron cast oven with oil. Cut meat into one inch cubes. Brown all sides of the meat.
- Dice onions and chop carrots, add them to the beef. Season with salt and pepper. Cook until veggies turn golden brown.
- Add bay leaves and better than bullion seasoning to the beef.
- In a separate dish, combine tomato paste with warm water, whisk together to dissolve tomato paste. Add to the cooking meat. Turn the heat to medium/low and allow it to simmer for about 45 minutes or until the meat is tender.
- Clean potatoes, cut them into small cubes. Add to cooking ingredients.
- Let it simmer for about 30 minutes. Using a fork, verify that potatoes are cooked through. Enjoy!