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Potatoes with Stew in a Pot in the Oven
Instructions
Wash and peel the potatoes.
Cut the prepared potatoes into medium cubes, chop the onion not too finely, and peel the garlic cloves.
Rinse the pot (750 ml) and dry it with a towel. You can use 2 small pots for cooking and serve the dish in them. Place half of the potato cubes on the bottom of the clay pot and sprinkle with salt and pepper.
Add the chopped onion (1/2 of it) and the 2 peeled cloves of garlic on top.
Spread the stew together with its fat evenly over the onions and add an equal amount of tomato paste on each side; as it comes to the boil it will mix with the contents and give the dish colour and a light tang. If there is little fat in the stew, pour in a little vegetable oil or add some butter as well.
Spread the remaining onion on top. Set the oven to 200 degrees.
Lay the rest of the potatoes on top and press the contents down slightly with your fingers. Sprinkle with salt and pepper.
Pour in water or meat broth so that the liquid does not completely cover the potato cubes.
Cover the pot with a lid and place it in the oven for 1 hour. By this time the potatoes should be soft and only a little liquid should remain at the bottom. Check the vegetables for doneness with a knife.
Take out the wonderfully fragrant potatoes with stew, open the pot, and let it stand for 1-2 minutes until it stops bubbling.
Stir the contents of the pot and bring it to the table on a thick napkin, or serve the dish straight away on individual plates with a light vegetable salad or your favourite pickles. Cook this main course using our recipe. Enjoy your meal.
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