Delicious One-Pan Buckwheat with Tender Stew Meat
Discover a quick and hearty family dinner with this flavorful buckwheat and stew meat skillet recipe. Easy to prepare, budget-friendly, and packed with nutrition, this dish blends wholesome grains with tender meat for a satisfying meal.
Experience a simple, delicious, and speedy dinner perfect for the entire family! This fluffy buckwheat with tender stewed meat is ready in under 40 minutes. It’s a hearty and affordable meal combining grains and protein in one pan. For an extra touch, add tomato paste and water to create a savory sauce.
Step-by-Step Preparation
Total Cooking Time: 40 minutes
Step 1:
Gather your ingredients. Choose high-quality stew meat — either beef or pork. Opt for lean cuts with minimal fat and maximum meat content. Here, we use beef stew meat for its rich flavor.
Step 2:
Rinse the buckwheat thoroughly under cold water until the water runs clear. Drain well to prepare for cooking.
Step 3:
Chop the carrots into small pieces—julienne, cubes, or quarters—or grate them coarsely. Keep in mind, grated carrots will break down during cooking and blend smoothly, while chopped carrots will retain some texture and shape.
Step 4:
Peel the onion. You can finely dice it to cook alongside the carrots, or halve it and cook it whole to infuse flavor and remove before serving, depending on your preference.
Step 5:
Heat vegetable oil in a skillet over medium heat. For added richness, substitute some or all of the oil with fat from the stew meat can. Sauté the carrots until tender, stirring frequently. Add diced onions here if using.
Step 6:
Add the stewed meat to the skillet with the vegetables.
Step 7:
Mix everything well and simmer on low heat for 5 minutes to combine the flavors.
Step 8:
Add the rinsed buckwheat, whole onions (if cooking whole), bay leaves, salt, and pepper. Keep salt minimal since the stew meat is already seasoned. It’s better to adjust salt later than to overseason now. Stir gently.
Step 9:
Pour in warm, clean water and stir to combine all ingredients evenly.
Step 10:
Cover the skillet and cook on low heat for about 25 minutes, allowing the buckwheat to absorb water and soften while some liquid evaporates. Avoid stirring during this process.
Step 11:
Remove from heat, discard the whole onion halves, then add butter pieces and gently mix. Let the dish rest, covered, for 10–15 minutes to enhance flavors. Serve garnished with fresh chopped herbs. Enjoy your wholesome meal!
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