Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1 kg beef, lamb or veal
- 250 g onion (s)
- 600 g potato (s)
- 5 tomato (s)
- 150 g carrot (s)
- 500 ml white wine
- 2 bay leaves
- 4 cloves garlic
- Salt and pepper, whole
- Paprika powder, noble sweet
- parsley
- celery
Print Recipe
Pin Recipe Instructions
- Cut the meat into large cubes.
- Peel, wash, and quarter the potatoes.
- Peel and cut the onions into larger pieces.
- Clean the garlic cloves and quarter them.
- Alternately layer the meat and vegetables in a clay pot, creating alternating rows of meat and vegetables.
- Season the layers with salt, whole peppercorns, bay leaves, and paprika powder. Add the cut tomatoes.
- Pour the white wine over the mixture and add water until everything is covered.
- Cover the clay pot tightly and place on the stove over high heat. Bring to a boil, approximately 10 minutes.
- Transfer the covered pot to a preheated oven at 160°C (320°F) and cook for 2–3 hours until the meat is very tender.
- Serve in the same clay pot it was cooked in.
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