Pork Shoulder Stew with Vegetables and Smoked Paprika

Ingredients

• 1 kilogram pork-shoulder
• 2 tablespoon sweet-smoked-paprika-powder
• 2 piece onion
• 1 small head garlic
• 1 large piece carrot
• 1 piece bell-pepper
• 8 piece mushroom
• 7 tablespoon rapeseed-oil
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon black-pepper
• 2 teaspoon marjoram
• 0.5 teaspoon caraway-seed

Tools

• large-pot
• oven
• spoon

Instructions

1. Wash the pork shoulder, pat dry with a paper towel, and cut into 2-3 cm pieces.
2. Mix the meat with smoked paprika and pepper.
3. Pour oil into a large pot. Add the meat, sliced onions, bell pepper, and sliced carrots. Fry over medium heat for about 20 minutes, stirring with a wooden spoon.
4. Peel and slice the garlic. Slice the mushrooms as well.
5. Add the garlic, mushrooms, salt, marjoram, caraway, and water to the pot. Fry uncovered for another 20 minutes.
6. Then, choose one of two options: transfer the stew to an ovenproof dish and bake uncovered for 40 minutes in an oven preheated to 150°C, or continue simmering in the pot over low heat, uncovered.