Stewed meat with vegetables in a cauldron

Lamb for this dish is best chosen young, so that there is no specific smell and to shorten the cooking time of the dish itself. The meat should first be thoroughly rinsed in cold water, and then dried, wiped dry with a paper towel or thick napkins. Next, the meat must be cut into small portions so that it cooks faster. And then season it with spices - salt and ground black pepper (preferably freshly ground) from all sides. If desired, mutton can be replaced with any other meat to your liking - beef, veal or pork.

After that, it is best to prepare all the vegetables necessary for this dish in advance. Rinse the potatoes thoroughly and, without peeling, cut them quite large. Peel the carrots, rinse and also chop them coarsely. Peel the onion, rinse and cut into half rings. All the greens should also be washed in cold water and dried, spread out on a paper towel. Next, cut off the coarse stalks of parsley, and finely chop the greens. Fresh thyme is not cut, but you can even tie it in a bundle with a strong thread.

Prepare a cauldron. Put it on the stove and pour in a little vegetable oil. Heat the oil to the maximum temperature and fry the pieces of lamb until brown, stirring the meat periodically. Add the onion and also fry it together with the lamb. Next, pour in a little flour and immediately mix it well. After a minute, pour in the red wine, mix again and cook over medium heat for another couple of minutes. Next, pour in the chicken broth, cover the cauldron with a lid and cook everything together for about 10 minutes.

After that, add the carrots and potatoes prepared in advance. Put a bunch of fresh thyme in a cauldron, cover with a lid and cook the meat with vegetables until it becomes soft.

Add fresh or frozen green peas and cook for another 5 minutes.

Taste the dish and add salt if necessary.

Before serving the dish on the table, remove a bunch of thyme from the cauldron and sprinkle the meat with chopped parsley.

Bon appetit!