Oven stew

I woke up one evening craving something simple, hearty, and that wouldn't keep me too long by the stove. I opened the fridge, found a piece of pork and some potatoes. I put everything in the oven without thinking too much. I make this recipe a few times a month, especially when I need a meal for the whole family with minimal effort.

Quick Info

Total time: about 1 hour
Servings: 4
Difficulty: easy

Ingredients

500 g pork (shoulder or neck, cut into 2-3 cm cubes)
1 kg potatoes (choose regular potatoes, not the ones that crumble too quickly)
1 large onion (or 2 small ones)
2-3 tablespoons oil (sunflower or rapeseed)
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon sweet paprika (or hot, if you prefer)
½ teaspoon dried thyme
100 ml water

Preparation method

1. Preheat the oven to 200°C. Use the regular baking function, without ventilation.
2. Cut the pork into not too small cubes. It’s good to have pieces the size of a bite. Throw them into a large bowl.
3. Peel the potatoes, cut them into cubes similar in size to the pork pieces.
4. Slice the onion into strips, neither too thin nor too thick. Do not chop finely; it will become sweet when baked.
5. Put the potatoes and onion over the meat, add salt, pepper, paprika, and thyme. Don’t skip the paprika; it adds flavor and color. Drizzle everything with oil.
6. Mix by hand so that the spices and oil are evenly distributed over all the ingredients.
7. Take a deep baking tray greased with a little oil on the bottom. Pour the mixture into the tray and level it out.
8. Pour 100 ml of water, trying not to pour it directly over the meat, but around the edges.
9. Cover the tray with aluminum foil. Puncture the foil in a few places with the tip of a knife to let the steam escape.
10. Place the tray in the preheated oven on the middle rack. Leave for 30 minutes.
11. After 30 minutes, carefully remove the foil (watch out for steam), move the tray back into the oven, and leave it for another 15-20 minutes. During this time, the potatoes will form a light crust, and the meat will brown slightly.
12. Check if it’s done: a fork should easily pierce the potatoes, and the meat should not be pink anymore.
13. Remove the tray and let it sit for 10 minutes before serving. During this time, the flavors will settle.

Why I make this recipe often

It’s not picky about ingredients, you don’t dirty many dishes, and I can prepare it even when I don’t feel like standing up. The potatoes and meat come out tender, and leftovers keep well in the fridge for the next day. It’s also flexible: you can adapt it to what you have on hand.

Tips

If you have fattier meat (shoulder), don’t add too much oil.
Don’t cut the potatoes too small. If they’re too small, they will crumble by the end.
If you want everything to be more browned, leave the tray uncovered for the last 20 minutes on the top rack.
The aluminum foil helps retain moisture, but don’t seal it completely - it’s good to let some steam escape.
The potatoes shouldn’t sit in water, just a thin layer for steaming.

Substitutions

You can also use chicken thighs or breast. With chicken, the baking time decreases by 10 minutes.
Beef works too, but it should be cut small and will need to bake longer (20 more minutes and an additional 50 ml of water).
Instead of thyme, you can use rosemary or a bay leaf.
Olive oil is fine if you don’t have anything else, but the taste will be different.

Variations

You can add 2-3 carrots sliced into rounds.
You can add bell peppers for extra sweetness.
If you want a more intense flavor, half a head of garlic (cut crosswise) placed among the potatoes adds something special.
For a touch of color, add chopped parsley at the end.

Serving ideas

I serve it plain, with pickles on the side.
It also goes well with green salad or fresh cucumbers in summer.
It’s suitable with a spoonful of sour cream if you want something creamier.

Frequently asked questions

Can I use boneless meat?
Yes, it works just as well with boneless thigh or neck. If it has a bone, you will need to clean it up at the end.

Do I have to use aluminum foil?
It helps a lot to keep the potatoes from drying out and to keep the meat tender. If you don’t have any, you can use a baking lid, but check to make sure it doesn’t dry out.

Can I add wine or broth instead of water?
Yes, you can add 50 ml of dry white wine or clear vegetable/meat broth instead of water for a more complex flavor.

What do I do if the potatoes are firm after 45 minutes?
Leave them in the oven for another 10-15 minutes. Every oven is a little different, and potatoes don’t all cook at the same speed.

Can it be prepared in advance?
You can assemble the tray with all the ingredients in the morning, keep it in the fridge, and put it in the oven in the evening.

Nutritional values

Estimate per serving:
Calories: about 420
Protein: 23 g
Fat: 17 g
Carbohydrates: 42 g
Fiber: 4 g

Values may vary depending on the type of meat and the size of the potatoes. It doesn’t have much fat if you don’t use overly fatty meat or add extra oil.

Storage and reheating

Keeps in the fridge covered for up to 3 days. For reheating, best in the oven or microwave, with a little water if it seems dry. The potatoes may soften a bit upon reheating, but the taste remains good. It can be easily portioned and taken to work.