One pot Shabbat meat

You know you need that one.

All in one pot. No searing. No separate sauce. No frying. No hassle. Just all in one pot.

Shabbat cooking just got a lot easier.

• 1 onion, sliced in half moons

• 4 carrots, peeled and cut in chunks

• 4 cups mini potatoes, sliced in half

• 1 tsp oregano

• 1 tsp garlic powder

• 2 tsp paprika

• 2 tsp salt

• 1/4 cup oil

• Cubbed beef, 12 pcs

• 1 heaping tbsp flour

• 1 cup chicken broth

• 2 bay leaves

DIRECTIONS:

1. Preheat oven to 300 F.

2. In an enamelled cast iron braiser, combine onion, carrots, potatoes, oregano, garlic powder, paprika, salt, oil. Mix until your vegetables are coated in the spices.

3. In a separate bowl, coat meat cubes in flour. Add them to the vegetables. Pour broth and add bay leaves.

4. Cover pot and bake for 2-2.5 hours. Check that the meat is fork tender.

For full video, click here.

Enjoy,

Guila