Delicious beef recipe stewed in tomato sauce with potatoes and olives. An easy recipe, easy to make. Serve hot with a drizzle of olive oil, sprinkled with parsley or coriander, and simply served with bread to soak in the sauce.


Today I give you this recipe that I particularly like.

Because it is simple, tasty and you can make variants to infinity! And above all it is a one-pot dish (a casserole or a large pan with high edge).

Let’s see what you can vary:

– meat
– vegetables
– herbs (spices and herbs)

The basic recipe I make is meat with tomato sauce. To eat simply with bread or with vegetables such as steamed or mashed potatoes, fries, pasta, rice …

Meat: It can be beef, veal, lamb, chicken, or even fish and seafood. And it can be pieces or dumplings.

And from this simple basic recipe, if you want to make a complete dish in the same casserole or pan high edge, we add, in addition to the meat, one or more vegetables.

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Like here potatoes. At other times, I put carrots, green beans, beans, peas, turnips, celery, cardes, artichoke bottoms, fennel, … what you have!

So, we can vary this dish and each time, it’s a different dish. We do not feel like eating the same thing. And it’s so simple to do.


It’s a simple recipe: in other words, it’s just braised beef with potatoes.

The pieces of beef are first seized over high heat in a little hot fat. In order to color the pieces on all sides. A caramelized surface traps the meat juices inside, which is important for tender meat.

After grabbing the meat quickly, add chopped onion and garlic. You make the whole thing over medium heat. Then you add peeled and crushed tomatoes with their juice (or tomato coulis, or tomato sauce, what you have), herbs, salt and pepper. You cook for 10 minutes under cover.

Then you add potatoes, and if necessary, add a little broth or water. Barely at the same level as potatoes and meat. This is important, do not put too much liquid.

Bring to a boil, cover the casserole. Then turn the heat down and let it simmer gently, about thirty minutes, or until the meat and potatoes are melting.

At the end of cooking, the sauce will be reduced. If this is not the case, reduce to uncovered on high heat.

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That’s it that’s all. You can put other vegetables according to the season and what you have in the fridge.

I like to eat this hot dish, drizzled with a good drizzle of olive oil, sprinkled with chopped parsley or coriander and simply served with bread to soak in the sauce. It’s a simple dish and a pure treat.

This is for people who have the chance to cook with the eye, like our grandmothers 🙂 what luck, they can concoct so tasty recipes to bite their fingers. And from simple ingredients.

For others, as usual, the detailed recipe with the amounts of each ingredient is given below, at the end of this post.


Here I used tender beef shoulder pieces for faster cooking. But you can use beef to simmer or stew. The main thing is to simmer the meat, over low heat and covered until it is tender.

How much beef per person?
For a beef without bone and without fat, I count 150g to 200g per person (600g to 800g for 4 people). And with little bone and no fat, I usually put 250 g to 300 g per person (1 kg to 1.2 kg for 4 people).


I will give you some tips that I learned about meats.

We all want tender meat, not dry and not hard.


The first advice is not to cook the meat directly after it leaves the fridge. This is one of the reasons that make meat hard after cooking.

It must be taken out of the refrigerator 30 minutes in advance (if it is 500 g of meat), so if you use 1 kg of beef, take the meat 1 hour in advance.

2) As I said above, you have to grasp the meat, on high heat, quickly, on all sides, in a fat. This will trap the juices inside which will also allow having tender meat after cooking.

3) The last tip is to let the meat rest after cooking, covered, before serving. This will also give softer and softer meat.

That’s it, I hope you’ve learned something new about meat!


Maybe you are like me. One of the big headaches for me is which variety of potatoes to use for which dish? Or what variety of potatoes to avoid for certain dishes.

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Using the right variety of potatoes is important for a successful recipe. Potatoes are not all the same … they differ in texture, starch content, dry matter content … In particular, some are better at cooking.

Here, we must avoid farinaceous potatoes (such as Bintje or Russet). This kind of potatoes is best for mashed potatoes and french fries.

For this kind of dish where the potato is cooked over low heat in a little liquid, it is better to use melting potatoes that are well suited for simmered dishes.

Otherwise firm-fleshed potatoes that are suitable for cooking with water and keep their shape after cooking.


Herbs are always a matter of personal taste.  In general, stewed beef goes well with bay leaf, thyme, oregano, rosemary, parsley, coriander, ginger powder, paprika, black pepper, onion and garlic. It’s up to you to put what you like.


It is very important not to put too much liquid, it is not a soup. It’s just a kind of stew. After cooking, you must have a thick sauce and reduced. If necessary, reduce the sauce uncovered and over high heat to allow the excess liquid to evaporate.

Similar recipes with or without meat
This beef recipe simmered with potatoes will go in my collection of recipes using beef, the complete dishes recipes, the recipes complete meals One-Pot (in one cooking utensil), as well as recipes potatoes.

If you liked my recipe, you can follow me on Pinterest

Super Yummy Beef Simmered with Potatoes

Delicious beef recipe stewed in tomato sauce with potatoes and olives. An easy recipe, easy to make. Serve hot with a drizzle of olive oil, sprinkled with parsley or coriander, and simply served with bread to soak in the sauce.

Course Main Course
Keyword beef, easy recipe, potato
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 People
Author admin


  • 600g to 800g of tender beef cut into large cubes (shoulder beef for me)
  • Olive oil
  • 1 kg of potatoes
  • 1 chopped onion
  • 3 or 4 cloves minced garlic
  • 1 medium box of peeled tomatoes, whole or diced (or tomato coulis)
  • 1 teaspoon of paprika powder
  • 1 bay leaf
  • 1 tablespoon of Provence herbs (or thyme, oregano)
  • 1 teaspoon of harissa (or other hot sauce), optional
  • About 1 cup | 250 ml of broth or water
  • Some olives (optional)
  • Salt and pepper from the mill

To serve:

  • Fresh parsley or chopped coriander (or other aromatic herb to taste)
  • A net of olive oil of good quality (optional)


Prepare the ingredients:

  1. Peel and wash your vegetables.

  2. Chop onion and garlic cloves.

  3. Cut the potatoes into quarters or eighths depending on their size, or in big cubes, if you prefer.

  4. Chop the parsley if you use it.

  5. Crush the tomatoes by hand or by mixing them roughly with the robot.

  6. If you have not already done so, cut the beef into large cubes.


  1. Heat a drizzle of olive oil in a heavy-bottomed casserole or large, high-edged pan.

  2. Sear beef pieces on all sides over high heat.

  3. Add onion and garlic. Stir and let it return for 5 minutes over medium heat, stirring occasionally.

  4. Add crushed or mixed tomatoes, spices and, if you use it, harissa (or other hot sauce). Bring to a boil, cover and lower the heat. Cook for 10 minutes over medium heat.

  5. Add the potato pieces.

  6. If necessary, add broth or water. Be careful, just enough so that the liquid just barely reaches the same level as the potatoes and the meat. Salt and pepper to taste.

  7. Bring to a boil, cover and lower the heat. Simmer for about 30 minutes (until potatoes and meats are melted). The sauce will normally be thick and reduced. If this is not the case, reduce the sauce uncovered and over high heat. This will allow the excess liquid to evaporate. Decorate with some olives if you like.

  8. Taste and rectify the seasoning.

  9. At the end of cooking, add some olives if you like.

  10. Sprinkle with parsley (or coriander). Mix and extinguish the fire.

  11. Eventually, when serving, drizzle with a drizzle of good quality olive oil, sprinkle with more parsley. Serve hot with bread simply with bread to soak in the sauce. Enjoy your meal!

Recipe Notes

 Replace the beef with chicken, lamb, veal, kefta balls ... 

2. Add other vegetables: peas, carrots, green beans, turnips, artichoke hearts, cardes, celery, ... 

3. You can use tomato coulis instead of crushed tomatoes.


Super Yummy Beef Simmered with Potatoes

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