Meat stewed in a saucepan
5 (1 rate)
4-5
Portions
1 hours
Cooking timeAbout recipe
Everyone loves stew. This is always a juicy and fragrant dish that can be served both for a family dinner and for a festive table. Let's cook the stew according to the classical rules! In order for stew to be even tastier and worthy of a festive table, a number of rules apply. Sometimes we ignore them. Meanwhile, there is nothing complicated about it. You just need to fry the meat in a pan, then transfer to a saucepan (only with a thick bottom), and leave the excess fat in the pan and drain. Simmer the meat on a slow, even fire and monitor the liquid level. Meat should only be slightly covered with sauce or broth, about in half.
Purpose: Dinner recipes
Recipes by ingredients:
# Meat /
# Vegetables -
Required ingredients::
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Pork1 kilogram (shoulder or ham pulp)
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Onions2 pcs (larger)
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Carrots400 grams (young small)
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Tomato puree250 milliliters
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Dry white wine200 ml
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Vegetable oil2 tablespoons
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Sugar1 teaspoon
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Pepper mixture1 teaspoon
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Fresh rosemary1 pc (small twig)
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Carnation1~2 pcs
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Saltto taste
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How to make
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![Wash young carrots with a brush, dry and cut into 2-3 transverse parts. If too thick parts, cut the tops lengthwise in half.]()
1. Wash young carrots with a brush, dry and cut into 2-3 transverse parts. If too thick parts, cut the tops lengthwise in half. -
![Cut the onion into cubes.]()
2. Cut the onion into cubes. -
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![Rinse the meat in cold water, dry well and cut into large cubes.]()
3. Rinse the meat in cold water, dry well and cut into large cubes. -
![Heat the oil in a pan and fry the pork cubes in portions over high heat until golden brown.]()
4. Heat the oil in a pan and fry the pork cubes in portions over high heat until golden brown. -
![Transfer the cooked meat in a colander to a saucepan, and in the remaining oil, fry the onion until golden brown.]()
5. Transfer the cooked meat in a colander to a saucepan, and in the remaining oil, fry the onion until golden brown. -
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![Transfer the onion to a saucepan with meat. Grate the meat and onion juice remaining in the pan with the wine. To do this, drain the rema...]()
6. Transfer the onion to a saucepan with meat. Grate the meat and onion juice remaining in the pan with the wine. To do this, drain the remaining oil from the pan and pour the wine into the pan. Cook over high heat until reduced by half, scrape off the browned residues with a spatula and dissolve in wine. Pour the evaporated wine into a saucepan, add a glass of boiling water, add peppercorns and cloves. Simmer over low heat for half an hour. -
![Add carrots and simmer for 10 minutes. Do not mix.]()
7. Add carrots and simmer for 10 minutes. Do not mix. -
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![Pour the grated tomatoes, add a pinch of sugar, salt.]()
8. Pour the grated tomatoes, add a pinch of sugar, salt. -
![Increase the heat to medium and simmer until the sauce thickens. Put a sprig of rosemary on it and turn off the fire. Let the meat stand ...]()
9. Increase the heat to medium and simmer until the sauce thickens. Put a sprig of rosemary on it and turn off the fire. Let the meat stand covered for 15 minutes.
