Name: Meat-and-vegetable cauldron stew
Ingredients: 1.5 kg of your favorite meat (e.g., pork knuckle, pork neck, pork shoulder, ham...),; 3 carrots,; 2 parsley roots,; 1/2 of a medium celeriac,; 1 leek,; 2 peppers,; 2 yellow peppers,; 0.5 kg button mushrooms,; 1 zucchini,; 0.5 kg potatoes,; 4 onions,; 5 tomatoes,; 1 hot chili pepper,; 8 cloves of garlic,; a glass of dry white wine,; 1 tablespoon tomato paste,; seasonings to taste (i.e., salt, pepper, sweet paprika, marjoram, nutmeg, thyme, sun-dried tomatoes, wild garlic),; fresh herbs: parsley, thyme, basil.

Meat-and-vegetable cauldron stew

Meat and cold cuts

2019-06-27

avg. 5 | number of ratings: 3

Ingridients:

For a 7 L cauldron:

1.5 kg of your favorite meat (e.g., pork knuckle, pork neck, pork shoulder, ham...),
3 carrots,
2 parsley roots,
1/2 of a medium celeriac,
1 leek,
2 peppers,
2 yellow peppers,
0.5 kg button mushrooms,
1 zucchini,
0.5 kg potatoes,
4 onions,
5 tomatoes,
1 hot chili pepper,
8 cloves of garlic,
a glass of dry white wine,
1 tablespoon tomato paste,
seasonings to taste (i.e., salt, pepper, sweet paprika, marjoram, nutmeg, thyme, sun-dried tomatoes, wild garlic),
fresh herbs: parsley, thyme, basil.

One-pot dishes are a tasty idea for a quick meal. With a cast-iron cauldron you can prepare a delicious meat-and-vegetable stew, pork neck, various kinds of baked and braised dishes, as well as soups.

A weekend in the great outdoors, feasting together and a campfire over which you can enjoy juicy meats and other one-pot dishes cooked in the cauldron. That's something worth waiting for after a whole week of work. Relax and save time during prep so you can savor your free moment along with the exceptional taste of dishes cooked over the fire. A hunter's cauldron will surely add unique style to your garden and take your grilling to the next level.

See for yourself what delicious dishes you can conjure up in it!

Recipe for cauldron stew

Preparation:

Cut the meat and vegetables into cubes. Place the cauldron over a low flame. Add 3 tablespoons of oil to the bottom of the cauldron, then add the meat to brown it. When it is lightly browned, add all the remaining ingredients to the cauldron and pour in the wine. Simmer covered, stirring every 15 minutes. After an hour, add the spices and herbs and simmer for another hour over low heat. Towards the end of cooking, add the tomato paste and, if needed, adjust the seasoning to taste.