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One-pot beef and buckwheat with carrots
Beef simmered until tender with onions and carrots, then cooked with hulled buckwheat in the same pot. A hearty meal that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Total time
- 2 hr
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Eastern European
Beef and buckwheat makes a hearty one-pot lunch: first simmer the beef with onions and carrots until tender, then cook the buckwheat in the cooking juices. The buckwheat absorbs the flavor of the juices, while the meat stays juicy.
Ingredients
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Instructions
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Brown the beef
10 minPat the beef dry with a paper towel, cut it into roughly 2 cm cubes, season with salt, and brown on all sides in the oil.
Simmer
1 hr 20 minAdd the finely chopped onions and sliced carrots and sauté for 5 minutes. Stir in the tomato paste and garlic, pour in 500 ml water, and add the bay leaf. Cover and simmer for about 1 hour 15 minutes, until the beef is tender.
Add the buckwheat
20 minAdd the rinsed buckwheat and enough water to just cover it (about 300 ml). Season with black pepper, cover, and simmer over low heat for 15 minutes, until the buckwheat absorbs the liquid. Let stand for 5 minutes.
Serve
Remove the bay leaf, fluff with a fork, and serve sprinkled with parsley.
Tip: Add the buckwheat only once the beef is tender—it takes just 15 minutes to cook and would turn mushy if simmered longer.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 548 kcal
- Protein
- 32 g
- Carbohydrates
- 48 g
- of which sugars
- 4.5 g
- Fat
- 27 g
- of which saturates
- 8.6 g
- Fiber
- 7.5 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pohánka s hovädzím mäsom, mrkvou a cibuľou
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