💡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 smoked paprika, 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 potatoes to the pot.
5
Pour the wine and stock into the pot and lay the rosemary sprigs on top.
6
Cover the pot and bake 2.5–3 hours, until the meat is very tender.
OvenCast-iron pot
7
Serve the meat with the sauce from the cooking juices.
929calories
70 gprotein
35 gcarbs
48 gfat
● protein 33%● carbs 16%● fat 51%
Per serving (628 g), of 4 servings
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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)
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