Meat with Vegetables Cooked in a Pot Over Open Fire – GEORY KAVKAZ

🔪 1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb, cut into large chunks
• 3–4 tbsp vegetable oil or rendered animal fat
• 2 large onions, peeled and quartered
• 3–4 carrots, cut into thick rounds or sticks
• 3–4 potatoes, peeled and halved or quartered
• 2–3 bell peppers, sliced into strips
• 4–5 garlic cloves, crushed
• Salt & freshly ground black pepper, to taste
• 1 tsp ground cumin or paprika (optional, for flavor)
• 400–500 ml water or broth (enough to partially cover the ingredients)

👨‍🍳 2. FIRE & POT SETUP

• Build a campfire with hot embers, ideally in a fire pit.
• Place a large, heavy pot or cauldron over the embers using supports like a tripod or sturdy stones.
• Add oil to the heated pot and let it warm slightly before adding ingredients.

🥩 3. SEAR THE MEAT

1. Add meat chunks in batches to avoid cooling the pot.
2. Sear each side of the meat until a golden-brown crust forms (about 4–5 minutes per batch).
3. Set the seared chunks aside on a plate, keeping the browned bits and fat in the pot.

🥕 4. LAYER VEGETABLES & COMBINE

1. In the same pot, add onions and carrots; sauté for about 5 minutes until slightly softened.
2. Stir in bell peppers, garlic, cumin (or paprika), salt, and pepper; cook together for 2 minutes.
3. Return the meat to the pot and mix briefly with vegetables.
4. Place potatoes on top in an even layer.
5. Pour in water or broth until it reaches halfway up the potatoes.

🔥 5. COOK & SERVE

1. Cover the pot tightly with a lid.
2. Let it simmer over embers for 45–60 minutes, until potatoes are tender and meat is fully cooked and flavorful.
3. Check once midway—stir gently and add more liquid if needed.
4. Remove from heat and let rest for 10 minutes before serving.
5. Serve the stew hot—straight from the pot or ladled into bowls.

✅ TIPS & VARIATIONS

• Even searing enriches the flavor through caramelization.
• Layering ingredients ensures vegetables cook evenly and absorb juices.
• Controlled fire: maintain stable embers for even, slow cooking—avoid open flame.
• Variations: add mushrooms, zucchini, or beans for extra heartiness.
• Potatoes: use waxy types to better hold shape; russets work but may soften more.