Baked Pork and Vegetable Stew
Ingredients
- Ingredients
- 500 grams Pork butt
- 500 grams Sweet potato (Small, waxy potatoes)
- 250 grams shallots
- 750 milliliters Veal stock
- 1 large carrot
- 1 sprig thyme
- 1 sprig oregano
- 2 garlic cloves
- 50 grams Celery
- 1 Tbsp vegetable oil
- salt
- freshly ground pepper
- 250 grams Bread mix (Farmers bread)
- parsley (for garnishing)
Preparation steps
Combine bread baking mix with water according to package instructions to make medium-firm dough and let rise. Peel shallots and cut into quarters. Peel and halve garlic. Peel and dice carrot. Scrub potatoes thoroughly. Peel and finely chop celery. Rinse and shake dry thyme and oregano. Cut meat into bite-sized pieces and season with salt and pepper.
Heat oil in a pan and sear meat on all sides.Add garlic and shallots and saute briefly, add veal stock and bring to a boil. Add carrot and celery and cook briefly. Spread meat and vegetables (with all the liquid) in an ovenproof glass container with a lid, add potatoes and spread dough on the top, press the edges firmly into the pan.
Cover with a lid. Place pan into the deep baking tray and fill it with water up to 2-3 cm (approximately 1 inch). Bake in preheated oven at 200°C (approximately 400°F) for about 45-60 minutes. Take out of the oven and remove the lid. Garnish with parsley and serve.
