💡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 pieces with the salt and black pepper.
3
Spread the flour on a plate and roll the meat pieces in it on all sides, to a thin, even layer.
Plate
4
Heat the oil in a wide pot that can go in the oven and brown the meat pieces 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.
5
Add the shallots and carrot to the oil left in the wide pot and fry 5 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.
6
Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
7
Add the wine, tomatoes, bay leaves and thyme and bring to a boil.
Stove
8
Return the meat pieces to the pot.
9
Cover the pot and put it in the oven for 2.5–3 hours, until the meat pieces very soft.
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.
10
About 30 minutes before the end of baking, take the pot out, add the mushrooms, cover and return to the oven.
OvenCast-iron pot
11
Remove the bay leaves from the pot.
12
Serve with the parsley.
457calories
33 gprotein
12 gcarbs
22 gfat
● protein 35%● carbs 12%● fat 53%
Per serving (331 g), of 6 servings
To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
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 →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 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)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
