Stew with potatoes

Description

Yes, this stew isn't quick to prepare, but believe me, the dish is worth it. Especially since you can make a larger portion and enjoy it for several days. For example, I like to cook stew on Sundays and then savor the results throughout the week. Anyway, I recommend you remember this recipe.

Instructions

1. 1

   Step 1

   First, preheat the oven to 140 degrees.

2. 2

   Step 2

   In a cauldron or any heavy-bottomed pot, heat the olive oil over medium heat.

3. 3

   Step 3

   Rub the meat with salt and pepper on all sides. Sear in oil on both sides until browned (about 2 minutes per side).

4. 4

   Step 4

   Transfer the seared beef to a cutting board or plate. Move the diced onion to the pot and sauté until golden brown (4-5 minutes).

5. 5

   Step 5

   About one minute before the onion is ready, add the garlic pressed through a garlic press.

6. 6

   Step 6

   Then return the meat to the pot with the onion and garlic. Pour in the broth and (if desired) red wine. If using wine, add 400 g of broth; if not, add 500 g.

7. 7

   Step 7

   Add cumin, rosemary, and bay leaf. Bring to a boil, then cover with a lid and place in a preheated oven for 2 hours. If your oven is very powerful, preheat it to 130 degrees.

8. 8

   Step 8

   After this time, remove the pot from the oven. Add carrots and potatoes to the meat, previously peeled and cut into cubes about 3 cm in size.

9. 9

   Step 9

   Season the dish with salt and pepper, then return it to the oven for another 1–1.5 hours. Once the vegetables are ready, remove the pot from the oven. Before serving, take out the meat and slice it into pieces against the grain.