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Slowly cooked stew from the oven
 
 
4 ServingsPTM80 min

Slowly cooked stew from the oven


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Directions

  1. Switch the oven on at 175 ° C. Peel the parsnips and the carrot and cut into 1-2 cm cubes. Cut the onion into wedges. Cut the garlic into slices.
  2. Mix in a bowl of paprika powder with cinnamon, thyme, salt, freshly ground pepper and olive oil.
  3. Cut the fricandeau into pieces of about 4 cm and scoop through this herb mixture. Also pour parsnip, carrot, onion and garlic. Pour in the wine and fondness.
  4. Divide the meat-vegetable mixture into the roasting pan and slide it into the oven. Insert the meat thermometer into a piece of meat.
  5. Cook the meat and vegetables in about 45-60 minutes. Scoop occasionally. The meat is good if it has a core temperature of 70 ° C.

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Nutrition

290Calories
Fat18% DV12g
Protein52% DV26g
Carbs5% DV15g

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