Romanian meat and potato cauldron stew

Name: Romanian meat and potato cauldron stew
Ingredients: 100 ml oil; 1 kg stewing beef; 1 kg pork shoulder; 2 medium red peppers (300 g); 2 bunches spring onions; 2 teaspoons salt; 4 tablespoons tomato paste; 1 tablespoon paprika; 1 teaspoon hot pepper paste; 2000 ml water; 1.5 kg potatoes; 1 bunch green garlic; 15 g fresh dill; 15 g fennel fronds; 15 g fresh parsley

Diverse - Romanian meat and potato cauldron stew by Denisa I. - Recipia

Romanian meat and potato cauldron stew starts with chunks of beef and pork browned, then simmered with potatoes until the sauce thickens. Maybe it tastes better because you keep an eye on it by the fire, maybe because you can relax more with friends. I let the potatoes break down just a little, enough to thicken the broth, and eat it with a spoon. Prep: 30 minutes. Cook: 143 minutes. Rest: 0 minutes. Total: 173 minutes. Serves: 8. Approximately 950 kcal and 53 g protein per serving.

Ingredients

100 ml oil
1 kg stewing beef
1 kg pork shoulder
2 medium red peppers (300 g)
2 bunches spring onions
2 teaspoons salt
4 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon hot pepper paste
2000 ml water
1.5 kg potatoes
1 bunch green garlic
15 g fresh dill
15 g fennel fronds
15 g fresh parsley

Preparation

1. Cut the meat into large cubes and pat it dry with paper towels. Heat the oil in a cauldron, add the meat and fry for 20 minutes, until the liquid it releases evaporates and it starts to brown. 2. Dice the spring onions and peppers, add them to the meat and season with salt. Cook for 8 minutes, stirring, until the onions soften. 3. Stir in the tomato paste, paprika and hot pepper paste. Pour in the water, stir and simmer for 90 minutes, until the beef is tender. 4. Peel the potatoes and cut them into slices. Add them to the cauldron and simmer for another 25 minutes, until they start to break apart. 5. Chop the green garlic, dill, fennel fronds and parsley, then stir them into the stew.

Notes

Choose pork shoulder and stewing beef, not very lean cuts. If you don't have fresh fennel, replace it with another 15 g of parsley. Unlike everyday potato stew, this one has large chunks of meat and a richer broth. I serve it with pickles. Store leftovers in a covered container in the fridge for up to 3 days.