Slowly cooked stew from the oven

Name: slowly cooked stew from the oven
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon paprika; 2 teaspoon cinnamon; 1 tablespoon fresh thyme leaf; 2 tablespoon olive oil; 400 gram pig farm; 300 gram parsnip; 300 gram root; 1 large onion; 2 toe garlic; 75 milliliters Red wine; 75 milliliters cattle fond

Ingredients

1 tablespoon paprika
2 teaspoon cinnamon
1 tablespoon fresh thyme leaf
2 tablespoon olive oil
400 gram pig farm
300 gram parsnip

300 gram root
1 large onion
2 toe garlic
75 milliliters Red wine
75 milliliters cattle fond

Directions

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.
Mix in a bowl of paprika powder with cinnamon, thyme, salt, freshly ground pepper and olive oil.
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.
Divide the meat-vegetable mixture into the roasting pan and slide it into the oven. Insert the meat thermometer into a piece of meat.
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.