Oven-Baked Stew

Oven-Baked Stew

A great way to cook meat and potatoes in the oven. Nice family dinner.

Oxana Putan
Serves 6
2 lbs peeled potatoes
1 lb pork
2 carrots
2 onions
5-6 garlic cloves
6 tbsp vegetable oil
1 ½ tsp salt
½ tsp ground red pepper (cayenne)
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Cut the potatoes into large chunks and place into a bowl. 

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Add one teaspoon of the salt.

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Pour in 2 tablespoons of the oil.

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Mix well. 

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Place the potatoes into a deep baking dish.

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Place into a preheated (400F) oven.  

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Bake for 20 minutes. No need to stir the potatoes during this time.

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Cut the pork into pieces half the size of the potato chunks.

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Cut the onions, carrots and garlic however you like but not too large.

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Place the meat and vegetables into a deep skillet.

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Add 2-4 tablespoons of the oil (depending on how fat or lean the meat is).

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Sauté stirring periodically for 15 minutes. 

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At the end add the remaining half a teaspoon of the salt and the red pepper.  

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Mix well to combine.

Remove the potatoes from the oven. 

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Place the meat and vegetable mixture on top of the potatoes.

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Pour in a cup of the water. 

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Carefully mix everything in the baking dish.

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Cover with the foil and return to the oven for 20-25 minutes.

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Remove the foil and continue baking the stew for another 10 minutes uncovered. 

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If you like more broth in your stew, just add more water. In this case you’ll need to increase the cooking time under the foil – the water needs to boil well before the foil is removed. 
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