Oven Stew
Delicious Oven-Baked Pork Stew
When we think of a meal that reminds us of our grandparents' home, the oven-baked pork stew is definitely a dish that makes us smile. This dish is not only tasty but also comforting; perfect for an evening at home or to impress guests. In this recipe, we chose to leave the pork meat whole to allow it to absorb the flavors well and become incredibly tender. Let's get started!
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Number of servings: 6
Ingredients:
- 1.5 kg pork shoulder
- 3 small onions
- 3 tomatoes
- 1 bell pepper
- 2 Bulgarian peppers
- Pork seasoning (salt, pepper, dried thyme)
- 3 cups of water
- 1/2 bunch of fresh parsley
- 1/2 bunch of fresh dill
Preparation steps:
1. Preparing the meat: Start by washing the piece of pork well under cold running water. After washing the meat, let it drain for a few minutes on a paper towel. It is important that water does not accumulate in the baking dish to achieve a tender and juicy texture.
2. Seasoning the meat: Place the meat in a baking dish, making sure it is well secured. Sprinkle the seasonings (salt, pepper, and thyme) on both sides of the meat. These will add a rich flavor and a savory taste to the stew.
3. Browning the meat: Pour the 3 cups of water into the dish with the meat. This will help create a delicious sauce during baking. Cover the dish with a lid or aluminum foil and place it in the preheated oven at 180°C for 30 minutes.
4. Preparing the vegetables: In the meantime, prepare the vegetables. Slice the onion into thin rings (julienne style), cut the bell pepper into sticks, and the Bulgarian peppers into rounds. These vegetables will add not only flavor but also vibrant color to your stew.
5. Turning the meat: After 30 minutes, remove the dish from the oven and turn the meat over. This will allow both sides to cook evenly and absorb the flavors. Leave it in the oven for another 30 minutes.
6. Adding the vegetables: Remove the dish from the oven again. Cut the meat into thick slices and place them on top of the vegetables. Pour a glass of water to maintain the moisture of the dish. Leave everything in the oven for another 15 minutes.
7. Finalizing the dish: Gently mix the vegetables with the meat so that they get underneath the slices of meat. Continue to bake until the water has reduced and a rich sauce has formed, about 30-40 minutes.
8. Decorating and serving: Finally, add the finely chopped parsley and dill on top of the stew. These fresh herbs not only provide a vibrant appearance but also a fresh and aromatic taste.
Practical tips:
- If you want to enhance the flavor even more, you can add a few cloves of garlic during the seasoning of the meat.
- It is ideal for the stew to be allowed to "rest" for a few minutes before serving, to allow the flavors to develop.
- This stew pairs perfectly with a side of mashed potatoes or polenta but can also be served with a fresh vegetable salad.
Nutritional benefits:
Pork meat is an excellent source of protein, contributing to the building and maintenance of muscle mass. It also contains B vitamins, essential for energy metabolism. The added vegetables not only enrich the dish with fiber but also with vitamins and minerals necessary for a balanced diet.
Frequently asked questions:
1. Can I use another type of meat? Yes, you can substitute the pork shoulder with beef or chicken, but the cooking time will vary.
2. How can I store the stew? It can be stored in the refrigerator in airtight containers and is tasty the next day, even better, as the flavors intensify.
3. Can I add other vegetables? Of course! Carrots or zucchini are excellent options that pair well with this dish.
This oven-baked pork stew is more than just a simple dish; it is a recipe that evokes pleasant memories and brings family to the table. Don't hesitate to share this recipe with friends and tell them how you personalized it. Enjoy your meal!
Ingredients: 1.5 kg of pork shoulder, 3 small onions, 3 tomatoes, 1 bell pepper, 2 Bulgarian peppers, spices for pork, dried thyme, salt, pepper, parsley, dill
