A cut of beef for roasting, browned on all sides in a heavy ovenproof pot; the onion and vegetables are fried in the pot (or simply added), wine, water or stock is poured in, the meat goes back in, and it's covered and baked in the oven for hours until very tender, then served with the pot sauce.
💡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 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 water into the pot.
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.
565calories
64 gprotein
35 gcarbs
18 gfat
● protein 46%● carbs 25%● fat 29%
Per serving (582 g), of 4 servings
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Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
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 →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
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 →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (3) · 🍳 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)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Potatoes · carrot · onion · Whole garlic cloves · Smoked paprika · Sweet paprika · Rosemary · Thyme · Cumin · Water in the bottom of the pan · Stock in the bottom of the pan · Rest before cutting (minutes) (15) · Red wine · Rosemary sprigs on top · Meat removed and onion fried in the pot (minutes) (5) · Tomato paste · Bay leaves · Reducing the sauce at the end (minutes) (10) · Out of the fridge before baking (1 hour) · Lemon juice when uncovered · Thyme sprigs on top · Serving (the roasting juices) · Soy sauce · Celery · Baharat · Brown sugar in the seasoning · Vinegar in the liquids · In buns
