Meat in a Pot
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Meat in a Pot is a hearty and comforting dish that showcases tender chunks of meat cooked slowly with vegetables and aromatic herbs. This rustic recipe is perfect for cozy family dinners or gatherings with friends. The ingredients simmer together in a clay pot, allowing the flavors to meld beautifully. Serve it with fresh bread or over a bed of rice for a satisfying meal.
Ingredients
- Beef chuck roast - 21.2 oz
- Dried Chinese mushrooms - 0.8 oz
- Potato - 10.6 oz
- Celery salt - 4.2 oz
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Champignons - 8 pieces
- Passata Tomato Sauce - 1 tablespoon
- Red Grape Juice - 7 fl oz
- Garlic - 1 clove
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - to taste
- Herbs - to taste
Step by Step guide
Step 1
Thoroughly wash the porcini mushrooms and soak them overnight. Then, boil them in the same water — this way, the mushrooms will retain their rich flavor and aroma.
Step 2
Cut the beef into pieces so that each pot contains 3 pieces weighing 50 grams each.
Step 3
Sauté the beef in vegetable oil until it forms a golden crust.
Step 4
Remove the meat from the skillet, then pour 800 ml of boiling water into the skillet. Wait for the water to boil well, then add tomato paste and wine. Cook for about 10 minutes over medium heat.
Step 5
Strain through a very fine sieve or cheesecloth. You should end up with a thick, fragrant juice.
Step 6
Place the browned meat in a pot, pour over the wine-tomato sauce, season with salt, add pepper and a pinch of sugar to taste. Add a little mushroom broth. Simmer for 30 minutes over low heat.
Step 7
While the meat is simmering, prepare the vegetables. Cut the potatoes into cubes and lightly sauté them in a pan until they develop a nice golden crust.
Step 8
Sauté the sliced white mushrooms in vegetable oil.
Step 9
Dice the celery root.
Step 10
Dice the carrot and onion, then sauté them lightly in vegetable oil.
Step 11
Divide the stewed meat, potatoes, onions, carrots, celery, finely chopped garlic, small mushrooms, and white mushrooms among four pots.
Step 12
Pour the juice into the pots. Tightly cover the pots with lids and place them in an oven preheated to 200–410°F for 30–35 minutes. Ideally, the pot should sit on a baking tray filled with water rather than directly on the oven rack, as this will prevent the meat at the bottom of the pot from burning.
Step 13
Serve the finished pots garnished with finely chopped parsley and dill.
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