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Oven stew

Oven stew

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Cut the meat and potatoes into cubes, then the onion strips and mix all with spices to taste.

Put in a pan greased with oil and add 100 ml of water.

Cover the tray with perforated aluminum foil in 2-3 places and put it in the preheated oven for 30 min.

Remove the foil and keep for another 15 minutes. then remove from the oven.

How to make gratin mushroom stew in the oven

Red onion, cleaned and cut scales, put to harden in a Teflon pan with butter heated and a salt powder (will speed up the melting process of onions faster), stirring constantly.

During hardening, over onion will put a tablespoon of white / brown sugar, which will caramelize onions.

Mushrooms fresh, if they are small they will be cut into quarters, and if they are large they will be cut into coarse slices, they will be added over the onion, seasoned with a salt powder, pepper and balsamic vinegar.

All will be left to boil, stirring constantly, until the liquid left by the mushrooms decreases, about 10 minutes, after which the pan will be placed in the preheated oven at 175 degrees, for about 20 minutes.

Mushroom stew au gratin in the oven will be served decorated with dill finely chopped, bread fresh and with a fresh spinach salad.

How to sterilize jars in the oven

Wash jars and lids with dishwashing detergent and hot water and rinse well. Allow to drain.
The jars are placed in the oven tray, taking care not to touch each other. The jars are NOT placed in the preheated oven, as they are cold and can break.
Set the oven to 180 degrees for 20 minutes.
If you use them for jams, which you just took from the fire, you can pour the hot jam into sterilized jars.
If you use them for pickles that use cold liquid, you must let them cool first.

Rabbit stew with cumin and lavender, in the oven

Today I enjoyed a delicious rabbit cooked slowly, in the oven for 2 hours and something, Rabbit stew with cumin and lavender, in the oven.

I covered it with more and more interesting flavors and then I let it penetrate until it became tender and tasty. Although a good and fragrant food came out, if someone asked me what this rabbit meat tastes like, I don't think I could tell it & # 8230, all I had left was the taste of the flavors used & unfortunately.

But it reassures me that it was quite small and did not seem injected with water and salt.

1 piece of rabbit without head and organs

1/2 tablespoon olive paste

I washed the rabbit well and cut it into suitable and approximately equal pieces to cook at the same time. In the mortar, I chopped the lavender seeds, the allspice seeds, the fennel seeds, the cumin seeds, the coriander and I added them over the pieces of meat.

I seasoned with soy sauce, hot smoked paprika, ground ginger and ground nutmeg and let the meat sit for about 30 minutes.

Until the meat was marinated, I cleaned and washed the vegetables and cut them into equal pieces. I put a bigger pan on the fire with a little oil and I put pieces of meat in it, in the right heat and I let them brown, then I took out the meat and let it rest.

I put a few drops of rice vinegar in the pot to break up the leftovers from the meat, I added butter, chopped onion and garlic and let them harden, then the olive paste and the finely chopped dried tomatoes.

Then I added the vegetables (celery celery, parsnips and carrots) and finally the rabbit meat already browned nicely. I covered everything with red wine and put the pot in the oven until the meat penetrated well.

Before stopping the fire, I added well drained red beans and 300 g of corn kernels. I stirred and let it boil in the oven, then I turned off the heat.

It wasn't bad, but I wonder what it would have tasted like if I hadn't put so many vegetables and flavored ingredients in it.

Unfortunately, the food we have the easiest access to today is a bit bland and does not look like what I once knew about rabbit meat, chicken, beef, pork, turkey, etc.

Sicilian Vegetable Stew For Winter

Cut the washed and peeled eggplant into large cubes. Sprinkle salt over them, mix, cover with cold water and set aside for 1 hour.

Meanwhile, put in separate bowls: onion, finely chop the celery leaves, sliced ​​garlic and julienned peppers. Cut the tomatoes into cubes (you can leave them like this or you can turn them into juice, using the blender).

Lightly brown the garlic slices in 50 ml of hot oil then add the well drained eggplant and lightly pressed between the palms. Leave on the fire for about 10 minutes, stirring or until the eggplants are soft and glassy. Remove to a strainer.

Put the rest of the oil in the same bowl and cook the onion over low heat until golden.
Add the peppers and continue to sauté until soft. Remove to a strainer.
Pour the diced tomatoes or the juice obtained in the same bowl and cook for about 10 minutes, stirring, or until slightly thickened.

Return all the vegetables to the bowl, add the olives, vinegar, sugar, celery leaves, simmer for 5 minutes, then mix, salt and pepper to taste.
Continue to boil for 15-20 minutes until the mixture thickens.

Pour hot into sterilized jars, placed in a stove tray and cover each jar with a piece of aluminum foil.
Put in the hot oven, reducing the heat to a minimum, as soon as you insert the tray and leave it to simmer for 40 minutes from the moment the mixture starts to boil in the jar.

Remove the jars from the oven, staple immediately and place them upside down on the lid, dry (between the beds) until cool.
Wipe the jars, label them and put them in the pantry.

Serve as an appetizer or with steak, fish, rice or as a pasta salad, etc.

Monastery stew

When, in 1918, he visited the Ratesti Monastery, Nicolae Iorga admired the cell-houses of the 60 nuns, writing that, instead, he felt "like in an air station": the guests saw more than the sisters, and some the houses looked like new-style villas. If today the historian were to reach the monastery hidden between the hills of Buzau, he would be saddened to see it in its current state, after the landslides in recent years. The old church, painted by Nicolae Teodorescu and his nephew, the great Gheorghe Tattarescu, needs serious consolidation and restoration interventions. But there are some landmarks in Ratesti that have remained as in Iorga's time. Between them and the recipe of the nuns. Years ago from Mother Domitian, we found out the recipe for the Monastery Stew.

You will need: 4 pumpkins, 4 onions, 4 carrots, 4 peppers, 4 tomatoes (as 4 are the evangelists), a bunch of dill, a bunch of optional green parsley: oil (for frying).


A few days ago I went for a walk in the woods near the house where they live. They and what to see. who do you think I came across?

UFFF you guessed it .. Wild boar .I immediately had a flash and what I said to myself.
LET'S GET TO WORK. and I passed, as you will see from the following recipe that I will share with love and lust :)).

To start this recipe you must first get a wild boar. If you do not have one near the house then it is good and the butcher or even frozen. It would be preferable fresh because the taste is much more intense. lucky because I also have wild boar and vegetables in the garden :)).

Put the diced meat in a bowl and then put all the ingredients mentioned above and mix well with the red wine and leave for 2 days in the refrigerator to soak. To have a tender meat I advise you to put the meat before marinating. the frozen.


3 large onions
450 gr of mixed mushrooms
5-6 garden tomatoes
4 bell peppers
3 carrots
3 -4 tails of celery
1kg sweet pumpkin
half a lemon
salt dust
red pepper a powder
1/2 teaspoon sweet pepper


6 potatoes
a rosemary twig
3 sage leaves
3 tablespoons oil
a pinch of salt


Cut all the vegetables and put them separately because they will be added one by one.
It is very important in a recipe to prepare the dishes before putting the goods on the fire.

CAREFUL. before starting step 3 put the potatoes in the oven with a little oil, rosemary, sage and salt for 30 minutes at 180 gr.

Put about 100 ml of oil in a large pan and let the oil heat well, then put the onion to harden a little. After the onion is hardened, add the mushrooms and bell pepper, letting it penetrate a little.

Oven stew - Recipes

I hebt yesterday 3 opties,
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Baked ham stew
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500 g Ham
1 clove of crushed garlic
1 tbsp & # 259 mu & # 537tar
1 can of fresh Italian herbs
1 kg of fine potatoes
5 tablespoons olive oil
500 cleaned onions
500 g slices of carrot

Baked veal stew & # 8211 Video recipe

Baked veal stew is one of the tastiest recipes I have prepared and I managed to publish them.
The veal leaves a very good taste to the sauce and it melts very well, it melts in the mouth, along with the vegetables that become sweeter than we can imagine.
Baked veal stew is prepared with black beer, which blends the meat extremely well and gives an excellent taste to the food, without preserving the taste and strength of the beer alcohol, so we can also serve baked veal stew to children, without any problem .
Everything we prepare before putting the veal stew in the oven is very easy to prepare, but the secret of the particularly good taste, compared to an ordinary veal stew, is the low temperature and the cooking time in the oven, which makes us get a Absolutely impressive taste, a very rich and velvety sauce, meat that dissolves on fiber and some very tasty vegetables.
Even if the baking time is long, we cannot say that the veal stew in the oven is difficult to prepare, because it is a waiting time.
While it is in the oven, we do not have to watch it and we can take care of other things or relax by reading a book or watching our favorite movie.
No matter what we think about how to prepare, it is well worth the effort to prepare veal stew, because we get a food with a unique taste, absolutely wonderful, so if we prepare it once, with we will definitely want to prepare it as often as possible.
Besides the very good taste, we can say that veal stew is also healthy, because it does not contain fat, veal being a lean meat and we use only 2 tablespoons of oil.
Even if, personally, I don't like flour in food, I recommend veal stew with the flour we use to brown the meat, at first, because it cooks well enough so that we don't even feel it in the extremely velvety sauce, a little flour which we use helps the sauce to thicken and I guarantee that we do not feel any negative reaction after eating it.
It is, par excellence, a very good food, in the top of the foods that I could prepare daily and I would not get tired, so I recommend it with the greatest pleasure.

& # 8211 beef pulp
& # 8211 2 large carrots
& # 8211 mushrooms
& # 8211 2 tablespoons flour
& # 8211 1 bed with living rooms
& # 8211 5 cloves of garlic
& # 8211 1 small black beer
& # 8211 salt to taste
& # 8211 thyme
& # 8211 1 bay leaf
& # 8211 4 teaspoons of tomato paste
& # 8211 2 tablespoons oil

PREPARATION You can see the veal stew in the oven in the video below.
Enjoy !


  1. Cynn

    I completely agree. Bullshit. But opinions, I see, are divided.

  2. Araktilar

    It is remarkable, rather useful message

  3. Goll

    This is power !!!!

  4. Odi

    Authoritative point of view, the temptation

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