Oven-Baked Butcher's Beef Stew | Rich Romanian Classic
(0)
100 min
Masterpiece
Sezamo
O capodoperă a bucătăriei românești tradiționale: ghiveci măcelăresc bogat, gătit lent la cuptor cu cuburi fragede de vită, legume proaspete de toamnă – cartofi, vinete, dovlecei, fasole verde și ardei kapia – învăluite într-un sos aromat de roșii cu cimbru și vin alb.
Preparation method
Preparing and browning the meat
Cut the beef into bite-sized cubes (about 3 cm) and pat them dry thoroughly with a paper towel. Season the meat with fine table salt and ground black pepper.
In a large cast-iron pot or deep skillet, heat the sunflower oil over medium-high heat. Add the beef cubes and brown them nicely on all sides for 6-8 minutes until a fragrant golden crust forms. Transfer the meat to a plate and set aside.
Preparing the vegetables and aromatic sauce
Peel and finely chop the onion, and thinly slice the garlic. Cut the carrots into thick rounds, the potatoes into large cubes, the eggplant and zucchini into 2.5 cm cubes, and the kapia pepper into wide strips.
Chef's tip
For the most authentic traditional flavor, use a glazed or unglazed clay pot well soaked in water before baking.
Cutting the vegetables into larger pieces prevents them from breaking down during slow baking, keeping the texture of each vegetable intact.
27 min
Under an hour
