Homestyle Stew
Description
The dish is prepared without unnecessary complications. Preheat the oven to 200 degrees. Cut the vegetables and meat into pieces and fry them separately in oil. Place the ingredients into a casserole dish, add spices, a mixture of milk and sour cream, and put it in the oven. Good luck with your cooking! The ready dish can be served at the table.
Instructions
- 1
Step 1
Peel the potatoes and cut them into cubes. Slice the onion into half-rings.
- 2
Step 2
Cut the carrots thinly into bite-sized pieces. Large pieces won't have time to cook through. Similarly, slice the mushrooms, bell pepper, and chicken meat. I use chicken thigh meat, including the skin. You can use any part of the chicken. I highly recommend not using chicken breast—it will turn out too dry in this dish.
- 3
Step 3
Sauté the onion in vegetable oil, then add the carrots, bell pepper, and mushrooms. Cook together until tender. There's no need to brown them.
- 4
Step 4
Remove the vegetables from the heat. Transfer them to a plate. In the same skillet, fry the meat. At the end of cooking, add salt and spices to the meat to taste.
- 5
Step 5
Rinse the clay pot with water, or better yet, soak it in water for 30 minutes. Drain the water. Place the meat into the pot, filling it to one-quarter of the total volume.
- 6
Step 6
Now place the potatoes on the meat. On top of the potatoes, add our vegetable mixture.
- 7
Step 7
Place 2–3 tablespoons of canned beans into each pot. In a bowl, mix milk with sour cream. Add salt and spices. Stir. Pour the resulting mixture into each pot, using 5–6 tablespoons per 400 ml pot.
- 8
Step 8
Preheat the oven to 200 degrees. Cover each pot with a lid or foil. Bake the stew in the oven for about 1 hour. Check for doneness by the potatoes. Serve hot.