💡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
Sprinkle the salt and black pepper over the meat on all sides.
3
Heat the olive oil in an ovenproof pot and brown the meat on all sides.
⚙ Pan-fryingStoveCast-iron pot
💡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, garlic cloves, carrot and celery to the pot.
5
Pour the wine and stock into the pot and lay the rosemary sprigs and thyme sprigs on top.
6
Cover the pot, put it in the oven and lower the heat to 160°C (320°F). Bake 2–2.5 hours, until the meat is very tender.
OvenCast-iron pot
7
Take out the meat and let rest 15 minutes before carving.
KnifeCutting board
8
Serve the meat with the sauce.
1126calories
100 gprotein
13 gcarbs
67 gfat
● protein 38%● carbs 5%● fat 57%
Per serving (626 g), of 4 servings
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⚖ About the ingredients
Beef: measured by weight (g) in this recipe · 250 kcal per 100 g · More about Beef →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
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 →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
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 →
Beef stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Beef stock →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Celery: measured in pieces: one ≈ 40 g · 16 kcal per 100 g · More about Celery →
🔧 Tools needed (5) · 🍳 One cooking vessel
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)
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.
