Braised Potato with Meat in a Dutch Oven
Juicy vegetables and tender, melt-in-your-mouth meat! Braised Potato with Meat in a Dutch Oven is very flavorful. It soaks in juices, herbs, and spices. Baking time is long, but worth it.
Updated : 17 September, 2025
Easy
About 20 min.
Ingredients
600 grams
Pork
600 grams
Potato
300 milliliters
Water
80 grams
Tomato paste
50 grams
Butter
1
Carrot
1
Onion
1
Laurel leaf
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose any pork cut (ham, tenderloin, neck, loin, etc.). Vegetables can be substituted or adjusted to taste.
Step 2
Wash and pat dry the pork. Cut into cubes about 1.2 in (3 cm) each side.
Step 3
Season the meat with salt and pepper, mix well.
Step 4
Wash and peel the potatoes. Cut large potatoes into medium cubes; small potatoes can be left whole.
Step 5
Peel and cut the carrots into sticks.
Step 6
Peel the onion and slice into half rings.
Step 7
Dilute tomato paste in clean drinking water. Adjust water based on your Dutch oven size; 1.3 cups (300 ml) fit mine. For a thicker sauce, add 1 tsp cornstarch and mix well.
Step 8
Heat butter in a pan. Sear the pork over high heat until browned, stirring occasionally.
Step 9
Place prepared vegetables into the Dutch oven. No additional greasing needed.
Step 10
Place the seared pork on top of the vegetables.
Step 11
Pour the diluted tomato sauce over the meat and vegetables. Season with salt, pepper, and add a bay leaf.
Step 12
Cover the Dutch oven with a lid and bake in a preheated oven at 356°F (180°C) for 1.5 hours. Reduce temperature to 302°F (150°C) 10-15 minutes before finishing.
Step 13
Sprinkle fresh herbs over the finished dish and serve hot. Enjoy!