💡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 3 minutes per side. Transfer it to a plate.
⚙ 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 and carrot to the oil left in the 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 fryingStovePot
💡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 about 30 seconds to 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
Pour the wine into the pot and scrape up what's stuck to the bottom. Return the meat to the pot and add the stock and rosemary sprigs.
Stove
7
Cover the pot and bake 3.5 hours, until the meat is very tender.
OvenCast-iron pot
8
Remove the meat and boil the sauce uncovered 10 minutes, until reduced. Slice the meat and serve with the sauce.
StoveKnifeCutting board
719calories
67 gprotein
11 gcarbs
37 gfat
● protein 41%● carbs 7%● fat 52%
Per serving (486 g), of 6 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 →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Beef roast: measured by weight (g) in this recipe · 220 kcal per 100 g · More about Beef roast →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked 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 →
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 →
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)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
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.
