Beef stew in a cast-iron pot in the oven
Description
The recipe won't take much time. 1. Meat—in this case pork, though you can use another type—should be washed, dried, and cut into medium-sized pieces. 2. Heat vegetable oil in a skillet and add the meat. Sear until half-cooked, seasoning with salt and pepper to taste. If using poultry in the recipe for oven-baked stew in a cast-iron pot, you may skip the preliminary frying. 3. Transfer the pork to the cast-iron pot, and add peeled and chopped onion to the skillet. 4. Wash the sweet pepper, remove the seeds, and slice thinly into strips or small cubes. Add it to the skillet with the onion. 5. Wash the carrots and zucchini and cut into cubes. Sauté the vegetables over medium heat. 6. Peel the tomato and add it to the skillet 4–5 minutes before the vegetables are done. 7. Season cubed potatoes with salt and combine them with the meat in the pot. 8. Add the sautéed vegetables, mix everything thoroughly, and season with salt and spices to taste. 9. Pour in broth or hot water until the liquid covers the meat and vegetables. Cover the pot with a lid and place it in the oven. 10. Cooking time depends on the type of meat and the amount of vegetables, but on average, oven-baked stew in a cast-iron pot takes about 90 minutes to prepare at home. 11. Before serving, you can garnish the dish with sour cream or freshly chopped herbs. Serve hot.