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Stewed Potato, Beef, and Squash

This recipe for stew turns common vegetables into food gold. This dish is flavored with red wine and bay leaves as well as seasoned with black ground pepper so that the ingredients speak for themselves.

There’s no great secret for cooking tender beef with potatoes, carrots, vegetable marrow, and onion. You simply combine the ingredients in a frying pan and leave them to stew so that they can take care of themselves. The recipe is quite easy andeven a novice in the kitchen can easily cope with it.

You’ll see how something simple will turn into something elegant and delicious. Once you’ll cook this stew, it will become a staple side dish in your house.


  • 2 carrots
  • 5-6 potatoes
  • 2 bay leaves
  • 1 bulb onion
  • 500 g (1,1 lb) beef
  • 300 ml meat broth
  • 100 ml dry red wine
  • 85 g (3 oz) dairy butter
  • 300 g (10,5 oz) vegetable marrow (squash)
  • black ground pepper – to taste
  • salt – to taste


Wash, peel, and dice all vegetables. Preheat dairy butter in a frying pan and brown the vegetables. Season them with salt.

Preheat meat broth in a pan and transfer the vegetables there. Cut beef into cubes and fry the meat until golden. Adjust salt and pepper to your taste. Then pour wine above the beef and stew it for 10 minutes.

Add the meat to the frying pan with the vegetables. Cover the pan with a lid and stew the ingredients for 40 minutes. Add bay leaves in 10 minutes before the end of cooking.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for stewed vegetables and beef? If so, please let us know in the comments below or write us an e-mail.