Description
A comforting one-pot meal featuring your choice of beef, chicken, or pork, simmered with vegetables and aromatic herbs.
Ingredients
- 1.5–2 lb (700–900 g) protein: beef chuck, bone-in chicken thighs, or pork shoulder cut into pieces
- 2 large onions, chopped
- 3–4 carrots, cut into 1–2 inch pieces
- 4–5 medium potatoes, quartered or cut into chunks
- 3–4 cloves garlic, minced
- 2 cups (480 ml) beef, chicken, or vegetable broth (or 1 cup broth + 1 cup dry white wine)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2–3 tbsp neutral oil (vegetable or canola) or olive oil for browning
- Salt and freshly ground black pepper to taste
- Optional: 1–2 tbsp tomato paste for added richness, handful of chopped parsley to finish
Instructions
- Prep: Chop vegetables to similar sizes so they cook evenly. Cut protein into manageable pieces and pat dry—dry meat browns better.
- Brown the protein: Heat the Dutch oven over medium-high heat. Add oil, then brown the meat in batches until well seared on all sides. Transfer browned pieces to a plate. Don’t overcrowd the pan—crowding causes steaming instead of browning.
- Sauté aromatics: Reduce heat to medium. Add onions and a pinch of salt; cook until translucent. Add garlic and cook 30–60 seconds until fragrant. If using tomato paste, stir it in now and cook for a minute to deepen flavor.
- Add vegetables: Toss in carrots and potatoes and cook for 2–3 minutes to pick up flavors from the pot.
- Combine and deglaze: Return the protein to the pot. Pour in broth and/or wine, scraping the bottom to lift the fond. Add thyme and bay leaves. Season with salt and pepper.
- Simmer: Cover and lower heat to maintain a gentle simmer. Cook for about 60 minutes, or until meat and vegetables are tender. For tougher cuts you may need longer—check every 15 minutes after the first hour.
- Finish: Remove bay leaves and thyme stems. Taste and adjust seasoning. If you want a thicker sauce, uncover and simmer a few minutes to reduce, or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water.
Notes
Serve piping hot with crusty bread, and consider pairing with a green salad or steamed vegetables.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American