A convenient option for portioning hot on the banquet table can be pots with stewed meat, which can be varied with any vegetables, herbs and spices to taste. We will offer you some of your own meat recipes in pots that will not leave any of your guests indifferent.
Meat recipe in French in pots in the oven
Let's start with the classic beef recipe in Burgundy - a symbolic dish in French cuisine, which becomes especially tasty after a long languishing in the pots.
Ingredients:
- bacon - 175 g;
- beef - 1.6 kg;
- onion - 130 g;
- garlic teeth - 2 pieces;
- dry red wine - 620 ml;
- beef broth - 480 ml;
- tomato paste - 25 g;
- Dried white mushrooms - 1 tbsp. a spoon;
- laurel leaves - 2 pieces;
- carrots - 320 g;
- champignons - 240 g;
- onion - 175 g;
- flour - 35 g;
- butter - 65 g.
Preparation
Before distributing the components to pots, many of them should be pre-prepared. Fry the slices of bacon and use the melted fat to brown the beef. Pour in the wine to decontaminate the dishes. When half the wine has evaporated, add broth, tomato paste, laurel and mushrooms. Wait for the liquid to boil again and remove the dishes from the fire. Separately, save the mushrooms with onion half rings, pieces of carrot and garlic. When the vegetables are browned, sprinkle them with flour, stir and add to the meat. Spread beef on pots and put in a preheated to 165 degrees oven for an hour and a half.
Stew in the pot on this recipe should be served to the table immediately after the preparation, in the company of a slice of fresh bread and a glass of wine.
Recipe for baked meat in pots with potatoes
Ingredients:
- beef (pulp) - 530 g;
- carrots - 170 g;
- potato tubers - 230 g;
- tomato sauce - 175 ml;
- sweet pepper - 85 g;
- green peas - 60 g;
- chicken broth - 420 ml;
- sausages - 4 pcs.
Preparation
In this recipe, no pre-preparation of ingredients is required. Pour a little oil in the pot and put on its bottom cubes of potatoes, sweet peppers and carrots. Let the vegetables be cut not too finely, because they have a long time to stew. Cut the sausages, divide the meat into cubes. Lay the meat products over the vegetable cushion, and then pour the contents of the pots of tomato paste dissolved in the broth. Last, pour peas and send the pots in a preheated to 160 degrees oven for 2 hours.