Description
A hearty and versatile Dutch oven braise that transforms tough cuts of meat or beans into a comforting one-pot meal.
Ingredients
- 2–3 lb protein (bone-in chicken thighs, boneless pork shoulder, chuck roast, sturdy sausages, or 2 cans of beans)
- 1–2 onions, diced
- 2–4 carrots, cut into large chunks
- 2–3 celery stalks, sliced
- 3–5 garlic cloves, minced
- 2–4 cups low-sodium chicken or beef stock
- 1 can (14 oz) crushed tomatoes
- 1/4–1 cup dry white wine (optional)
- 1–2 lb potatoes or assorted root vegetables
- 2–3 tbsp olive oil
- 1–2 tbsp butter (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp rosemary (dried or fresh)
- 1 tsp smoked paprika
- Salt and pepper to taste
- Lemon wedges, red wine or sherry vinegar, chopped parsley, grated Parmesan (optional)
Instructions
- Preheat the oven to 300–325°F (150–160°C). Chop vegetables and measure spices.
- Pat protein dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a Dutch oven over medium-high heat. Brown meat on all sides for 4–6 minutes per side.
- Transfer the browned pieces to a plate.
- Add onions, carrots, and celery. Cook until softened (6–8 minutes).
- Add garlic, thyme, rosemary, and bay leaves; cook for 30–60 seconds until fragrant.
- Pour in wine or stock and scrape browned bits from the bottom. Cook off alcohol for a minute.
- Return protein to the pot and pour in stock and crushed tomatoes.
- Nestle potatoes/root vegetables around the meat; season with extra salt and pepper.
- Bring to a gentle simmer. Cover and transfer to oven or maintain a low stovetop simmer.
- Cook according to protein type (chicken 45–60 min; pork 2.5–4 hours) until tender.
- Remove from heat and stir in butter for a glossy sauce. Adjust seasoning and serve.
Notes
For a vegetarian version, use two cans of beans and add them toward the end to prevent them from falling apart. You can replace wine with vinegar if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American