photo: Buckwheat with Beef in a Pot

Buckwheat with Beef in a Pot

Buckwheat with meat is quite an ordinary dish for a family lunch. But at the same time it always remains tasty and healthy. Roasting in a pot is an unusual preparation of buckwheat. Clay material of pots somehow specially influences the product it kind of seals all juice, tastes and smells inside, without allowing to come out. As meat we take beef, this type of meat gives to buckwheat the recognized and fragrant aroma. For juiciness it’s better to add vegetables, here it is enough to take several components — onions, carrots and garlic. Any seasonings can be added, for example, the coriander perfectly approaches. Raw buckwheat is filled up in a pot, at the same time meat and vegetables are fried previously on a frying pan in oil, so they open their smell. The dish in pots prepares longer, than classical in a pan or on a frying pan, but it is worth it. You will be able to feed all your family tasty and nourishing.


  • Buckwheat
    200 g
  • Beef
    400 g
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Garlic
    1 clove
  • Vegetable oil
    2 tbsp
  • Coriander
    1 tsp
  • Water
    400 ml
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Wash up beef, rinse and cut into pieces of the middle size. Let’s pre-heat oil on a frying pan. Lay pieces of meat on the pre heated surface. Fry them on high fire for 3 minutes from each side. It is better to add salt and pepper at the end as salt extends juice from meat, making it drier.
  • 2. At the same time let’s prepare vegetables — peel and wash them up. Cut carrots into triangular slices and onions into cubes.
  • 3. Put the prepared mixed vegetables to meat, fry together for the next 5 minutes. Lower fire a little so that vegetables do not burn. Closer to the end of process add the cut garlic.
  • 4. Clean buckwheat from possible garbage after this, wash it under tap water for several times and drain all water. Place the prepared grain on a pot bottom.
  • 5. From above buckwheat lay out the mix of meat and vegetables. Fill in the pot with water so that it’s on 2 fingers higher than the mix and salt. Shift pots into an oven which in turn has to be cold as clay pots can crack from thermal shock. Turn on an oven on temperature of 250 degrees. Prepare a dish for about 40 minutes.

    Cool buckwheat with meat and decorate with fresh greenery. Buckwheat can be eaten directly from a pot or shifted in a plate. Bon Appetite!