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This one pot dish is chock full of yumminess! Flavorful and filling, this is a delicious all-in-one meal that will make everyone happy!
1/3 cup vegetable oil
1 and 1/2 to 2 kilograms minute steak roast (no. 5), rinsed and dried (completely defrosted, if necessary)
2 onions, cubed
6 whole carrots, peeled
5 medium potatoes, unpeeled, washed and quartered
whole head of garlic
1 celery root, quartered
3 medium sweet potatoes, unpeeled, wrapped in aluminum foil
1 tablespoon chicken soup mix
1 heaping tablespoon sweet paprika
coarse black pepper, to taste
2 bay leaves
2 cups boiling water
Heat the oil in a large, wide, heavy-bottomed oven-safe pot. Sear the meat on all sides, about 10 minutes total.
Add the onion and continue to cook together, until the onion turns translucent.
Place the vegetables around the meat and the garlic heads on top of the meat.
In a separate bowl, combine soup mix, paprika, pepper, bay leaves, and boiling water. Pour this mixture over the meat and vegetables in the pot. Shake the pot a little so everything gets coated in the sauce.
Cover the pot and place it in a hot oven. Lower the oven temperature to 140 degrees Celsius and cook for at least four hours.
Photography by Tamara Friedman
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