Summary

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

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Instructions

1. Cut the meat into large cubes.
2. Peel, wash, and quarter the potatoes.
3. Peel and cut the onions into larger pieces.
4. Clean the garlic cloves and quarter them.
5. Alternately layer the meat and vegetables in a clay pot, creating alternating rows of meat and vegetables.
6. Season the layers with salt, whole peppercorns, bay leaves, and paprika powder. Add the cut tomatoes.
7. Pour the white wine over the mixture and add water until everything is covered.
8. Cover the clay pot tightly and place on the stove over high heat. Bring to a boil, approximately 10 minutes.
9. 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.
10. Serve in the same clay pot it was cooked in.