Vegetable stew with beef and smoked lard in the oven
12 servings
120 minutes
Vegetable stew with beef and smoked bacon is a fragrant and hearty dish that embodies the traditions of European cuisine. It features tender meat infused with the juices of sautéed vegetables and smoked bacon, creating a rich flavor with a hint of spiciness. Potatoes, carrots, sweet peppers, and tomatoes baked in their own juice add softness and tenderness to the dish. Bay leaves and allspice add a touch of spice, while garlic and chili provide a mild heat. This dish is perfect for a cozy family dinner or festive gathering. The stew can be served as a standalone treat or complemented with fresh bread or herbs. Historically, such dishes were prepared in home ovens, filling the house with warmth and the aroma of home cooking.
1
Prepare the necessary ingredients.
2
Peel the potatoes, wash them well, cut them into sticks or medium-sized cubes, cover with water, and set aside.
3
Wash the meat well under running water, dry it, cut into small portions, place in a pan, pour in 50 ml of vegetable oil, and fry the meat on all sides until golden brown over medium heat with the lid open.
- Vegetable oil: 50 ml
- Beef tenderloin: 500 g
4
Place the fried meat in a baking dish where the stew will be cooked, and salt to taste.
- Salt: to taste
5
Cut the bacon into small cubes and place them in a pan, sautéing a bit to render the fat.
- Smoked lard: 100 g
6
Remove the bacon from the pan, leaving the fat. Clean and wash the carrot and onion, cut them into cubes or strips, place in the pan, and fry until golden.
- Carrot: 200 g
- Onion: 1 head
7
Peel the garlic, cut it into small cubes or strips, and place it in the dish with the fried meat. Wash the chili pepper well, remove the seeds and stems, cut it into small cubes or strips, and add it to the meat.
- Garlic: 5 clove
- Chili pepper: to taste
8
Wash the sweet pepper well, remove the seeds and stems, cut into small cubes or strips, and place in a dish with the prepared ingredients, pouring in 100 ml of tomato juice.
- Sweet pepper: 100 g
- Tomato juice: 100 ml
9
Drain the water from the potatoes, add a little salt, and place in a dish. Top with sautéed carrots and onions, and mix slightly with the potatoes.
- Potato: 500 g
- Salt: to taste
10
Make incisions on the tomatoes, pour boiling water over them for 5 minutes, remove from water, peel, and slice. Place the prepared tomatoes on top of the potatoes with carrots and onions, add bay leaf and allspice.
- Tomatoes: 200 g
- Bay leaf: 2 pieces
11
Cover the dish with a lid or foil and bake in the oven at 180 degrees for about 40 minutes. Serve warm or hot.