In this recipe, I will show you how to cook a simple dish that can easily feed a large company, this is pork stew with vegetables in a cauldron. I will cook it on an open fire, if you do not have such an opportunity, then, if you wish, you can easily repeat this recipe in your kitchen in an ordinary saucepan.
Ingredients: Pork neck, Potato, Beef broth, Tomato paste, Onion, Garlic, Carrot, Vegetable oil, Dried parsley, Herbes de Provence, Dried basil, Bay leaf, Freshly ground pepper, salt
Cooking method:
Video recipe:
Pork cut into small pieces. I try to cut the meat into cubes of 3 by 3 centimeters. In addition to pork, you can use beef, chicken or lamb to prepare this dish. Choose meat according to your taste. We shift the chopped meat into a deep bowl. Add salt. Freshly ground pepper. And some vegetable oil. Mix the contents of the bowl and leave to marinate a little while we prepare the rest of the ingredients for cooking.
Onion cut into half rings. Cut carrots into quarters. Roughly chop the garlic cloves. Potatoes can be peeled and cut into large pieces, but I use young ones, so I won’t do anything with it.
We heat the cauldron and add a little vegetable oil to it. In hot oil, fry the meat in parts until golden brown on maximum heat. At the same time, there is no need to fry it completely, it will still be stewed for a long time. Now you just need to give him an appetizing crust.
When all the meat is fried, add more oil to the cauldron. Now let's move on to frying potatoes. With potatoes, the situation is the same as with meat. Frying it until fully cooked does not make much sense, but setting a golden crust will be very much on topic!
In the hot oil remaining after the potatoes, fry the onion until golden. This will literally take a matter of minutes. We do the same with carrots.
Next, put in a cauldron 200 gr. tomato paste and warm it up to get rid of the unpleasant glandular taste. Pour in 2 liters of beef broth and mix it with tomato paste. For spices, add 2 tsp. l. dried parsley, 2 tsp. l. provencal herbs, 2 tsp. l. dried basil, 3 bay leaves, freshly ground pepper and salt. We put meat, fried onions, carrots and garlic in a cauldron. Mix everything together and leave to simmer for 1 hour over low heat.
After an hour of stewing, put potatoes in a cauldron. We melt it with a slotted spoon so that the potatoes are completely immersed in the resulting gravy and, without covering the cauldron with a lid, leave it on low heat for 30 minutes.
We serve the dish hot, garnished with greens, in this case I used green onions. Bon Appetit!