Stew in pots

If you plan to make a stew in a pot as the main dish in your everyday menu, you can optionally pre-fry the meat and vegetables for a richer flavor. However, if the stew is going to be served on a festive table, for example, on New Year's or Christmas, between salads, appetizers, and desserts, I advise not to increase its calorie content and add the ingredients raw. It is important to consider the material of the pots you are using. In culinary, ceramic, clay, enameled metal, or plain cast iron pots are usually used. Avoid putting clay and ceramic pots in a very hot oven, so it is recommended to place them either in a cold oven or in a warm oven during its preheating. This rule applies to both cooking and reheating dishes. In this version of the stew, the meat and all the vegetables are added raw without pre-frying. Place a layer of thinly sliced onions on the bottom of the pot. Lightly salt the onions to enhance their juiciness.

Slice the carrots into thin slices or semi-circles depending on their size.

Trim the excess fat from boneless pork meat and cut it into cubes or chunks. Use meat from the shoulder or loin, as the neck is too fatty for this dish. If you prefer a version with bones, use pork ribs. It is also possible to use boneless beef or veal meat of good quality. However, be cautious when preparing festive meals for guests, as the meat may turn out tough. It is better to roast pork... It is not recommended to add salt to keep the meat juicy during stewing. Dry or fresh aromatic herbs are highly welcome. For fasting eaters, prepare only the vegetables without meat.

Depending on the preferences of the participants at the table, add individual ingredients to the pots along with the meat, such as eggplant, bell peppers, prunes, mushrooms, garlic, etc. I opted for fragrant bell peppers and garlic. To avoid mixing up the pots, especially if they are identical, either tie different strings around their necks or mark them in some other way. The eggplants should be pre-sliced and soaked in salt to remove any bitterness.

The easiest mushrooms to use are fresh champignons available all year round or frozen forest mushrooms, which can be added to the pots directly from the freezer. Lastly, add the potatoes. Depending on the type (good for mashing or frying), cut them into large cubes, random pieces, or thinner chunks. Pour hot water into the pots, filling them one-third to one-fourth full. Keep in mind that some vegetables will release their own juice.

To bake the stew, you need to cover the pots with lids or dough. Almost any unsweetened dough is suitable: yeast from wheat or rye flour, plain pastry, potato, or puff pastry. Prepare the dough yourself or buy ready-made in a hurry. Here's a dough option with whole grain mixture and baking powder. Since the stew takes longer to cook than the dough, place the pots covered for about an hour in the oven at a temperature of 160-170 degrees, then remove the lids and place the dough in their place, making sure the edges of the dough hang over. But if you are cooking stew that will be served later after reheating, either don't use dough at all, just use lids, or cover it with dough and reheat it in the oven, not in the microwave. Form the dough into patties about one and a half centimeters thick for plain dough and about two centimeters for yeast dough, with a diameter at least a couple centimeters larger than the pot's neck. For puff pastry, simply thaw it and cut it into squares, then stretch it slightly to fit the size of the pot's neck. I recommend lightly greasing the edges of the pot with oil or fat. Place the pots back in the oven for another 20-30 minutes.

You can store the cooled stew in the refrigerator for about a day. Reheating options: in the oven at 150 degrees for about half an hour, in the microwave (if the pots are not metallic!) at maximum power (depending on the model, this is 750-1100) for 3-5 minutes. Serve the cooked stew directly in the pots. Do not place hot pots on a tablecloth after removing from the oven, instead place them on a suitable flat dish, heat-resistant napkin, or trivet. You can eat the stew directly from the pots or transfer it to a deep plate. Don't forget to provide salt shakers so that everyone can season the stew according to their taste.

Advantages of stew baked in pots: 1. The ability to individually select ingredients according to the diners' taste. 2. Preparing the dish in advance and then reheating it before serving in the oven or microwave. 3. Less loss of vitamins and minerals. 4. Enhanced taste properties of the ingredients and their aromas and spices. 5. Impressive and soulful presentation. 6. The pot retains heat well, and the dish stays warm on the table for a long time. All these mentioned advantages make stew in pots a very suitable main course option for your festive table!