Can I make this stew in a slow cooker?
Yes, you can brown the beef and sauté the onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes for the last 1.5-2 hours.
DINNER
Romanian Beef and Potato Stew (Tocană de Vită cu Cartofi) with Dill
This hearty Romanian beef and potato stew, known as Tocană de Vită cu Cartofi, is a comforting dish featuring tender beef, soft potatoes, and a rich tomato-based sauce brightened with fresh dill. It's a perfect family-friendly meal that's both flavorful and satisfying.
HOW TO MAKE IT
Let's cook.
01
Pat the beef cubes dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove the browned beef and set aside.
03
Add the chopped onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
04
Stir in the diced tomatoes, beef broth, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then return the browned beef to the pot.
05
Reduce the heat to low, cover the pot, and simmer for 60 minutes, stirring occasionally.
06
Add the cubed potatoes to the pot. Increase the heat to medium-low, cover, and continue to simmer for another 45-60 minutes, or until the beef is very tender and the potatoes are easily pierced with a fork.
07
Stir in the fresh chopped dill just before serving. Taste and adjust seasoning if necessary.
About This Recipe
This hearty Romanian beef and potato stew, known as Tocană de Vită cu Cartofi, is a comforting dish featuring tender beef, soft potatoes, and a rich tomato-based sauce brightened with fresh dill. It's a perfect family-friendly meal that's both flavorful and satisfying.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thicker stew, you can mash a few potato cubes against the side of the pot before serving. If you prefer a richer flavor, add 1 tablespoon of tomato paste along with the diced tomatoes.
Easy Substitutions
Lamb can be used instead of beef for a different flavor profile. Carrots or parsnips can be added along with the potatoes for extra vegetables. Dried dill can be used, but use 1 tablespoon and add it earlier in the cooking process.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over medium-low heat or in the microwave.
Serving Suggestions
Serve this hearty stew with a side of crusty bread for dipping, a dollop of sour cream or plain yogurt, or a simple green salad. It also pairs wonderfully with a side of polenta (mămăligă) for an authentic Romanian experience.
Common Mistakes
Overcrowding the pot when browning the beef will prevent a good sear and result in less flavorful meat. Not simmering long enough will lead to tough beef; ensure the meat is fork-tender before serving. Adding dill too early will diminish its fresh flavor; stir it in at the very end. Not seasoning adequately at each stage can result in a bland stew. Cutting potatoes too small can cause them to disintegrate during the long cooking time.
Frequently Asked Questions
What kind of potatoes are best for stew?
Waxy or all-purpose potatoes like Yukon Gold or red potatoes hold their shape well in stews. Russet potatoes can also be used but may break down more, contributing to a thicker sauce.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Browning the beef properly is crucial for developing deep, rich flavors in your stew. Ensure your pot is hot and don't overcrowd the pan; work in batches if necessary to allow the meat to sear rather than steam. This creates a flavorful crust that contributes significantly to the final taste of the Tocană. The long, slow simmer is also key to achieving incredibly tender beef and a well-integrated sauce.
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