Meat with vegetables in a cauldron

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make meat with vegetables in a cauldron? Prepare the ingredients for the dish. You can take any meat: pork, beef or lamb. For this dish, it is better to take pulp with a small amount of fat, without veins and bones. It is better to take tomatoes that are strong but ripe.

2. STEP 2

   

   Wash the pork, dry it and cut it into medium-sized cubes. There is no need to cut it coarsely, otherwise the meat will take a lot of time to stew, and it should be ready approximately at the same time as the rest of the vegetables. If you stew for a long time, all the vegetables will become very boiled.

3. STEP 3

   

   Cut the potatoes into medium cubes. There is no need to cut it too large - it will take a long time to cook, and it’s inconvenient to eat, but you shouldn’t cut it too small either - it will quickly boil and lose its shape.

4. STEP 4

   

   Wash the carrots, peel and cut into semicircles. If the diameter of the carrot is small, you can cut it into circles.

5. STEP 5

   

   Wash the tomato, dry it and cut it into cubes.

6. STEP 6

   

   Cut the celery into medium slices.

7. STEP 7

   

   Heat vegetable oil in a cauldron. Place the meat and quickly fry, stirring occasionally, over high heat until golden brown. At first, the meat releases a lot of liquid, and as the moisture evaporates, it will begin to brown.

8. STEP 8

   

   Add potatoes, carrots, tomatoes and celery to the meat. Mix everything and fry together for about 3-5 minutes.

9. STEP 9

   

   Season the meat with vegetables with salt, pepper and sprinkle with dried herbs. Mix everything carefully so as not to crush the vegetables.

10. STEP 10

    

    Reduce heat to low. Cover the cauldron with a lid and simmer everything together for about 20 minutes until the meat and vegetables are cooked. Vegetables should be stewed in their own juice. However, if during the process it is clear that there is no juice or it has quickly evaporated, you need to add about 50-100 ml of water to the cauldron. If you want the dish to have gravy, then you can add more water. By the way, the water can be replaced with meat or vegetable bouillon. This will give the dish new shades of taste.

11. STEP 11

    

    Place the finished meat and vegetables on plates and serve. Bon appetit!

Comments on the recipe

Alyona

24.11.2023

5

I prepare this dish during the vegetable season, it’s just finger licking good. Meat with vegetables in a cauldron, what could be better to bring together loved ones. The pork is cooked in its own juice, it is tender, aromatic, saturated with the smells of vegetables, herbs and seasonings. Pork and vegetables cooked in a cauldron are especially tasty, since all the ingredients are simmered over low heat without unnecessary intervention. During stewing, all the flavors are woven together and the result is soft and juicy meat, aromatic, crumbly potatoes, and tender vegetables. I recommend making this wonderful dish! Many thanks to the author!