💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Season the meat with the salt and black pepper.
3
Heat the oil in a wide pot that can go in the oven and brown the meat on all sides. Remove to a plate.
⚙ Pan-fryingStoveCast-iron pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Add the onion to the oil left in the wide pot and fry 3 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStoveWide, shallow pot
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
6
Add the tomato paste and fry 1 minute, stirring.
⚙ Adding to the hot fat and fryingStove
7
Add the wine and cook 2 minutes, until the alcohol evaporates.
Stove
💡Reduce the wine before the tomatoes: the harsh alcohol evaporates, leaving the concentrated flavor of the wine.
8
Add the stock, bay leaves, thyme, carrot and potatoes and bring to a boil.
Stove
9
Return the meat to the pot and add the rosemary.
10
Cover the pot and put it in the oven for 3 hours, until the meat very tender and falling apart.
OvenCast-iron pot
💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
11
Take the meat out of the pot, slice and serve with the sauce and the vegetables.
KnifeCutting board
988calories
71 gprotein
46 gcarbs
45 gfat
● protein 32%● carbs 21%● fat 47%
Per serving (729 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
