Beef Pot Roast in Individual Clay Pots

1. 1 Stewing beefpack 600 g ≈ $11.36 120 g
2. 2 Potatoes≈ $2.15 per kg 130 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 35 g
5. 5 Button mushrooms≈ $7.50 per kg 50 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
7. 7 Bay leaves 1 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the beef into small pieces, the potatoes² into cubes, the carrot³ into rounds, and the onion⁴ and mushrooms into slices.

2. Layer the meat, potatoes², carrot³, onion⁴, and mushrooms in the pot.

3. Add salt, pepper, the bay leaf, sour⁶ cream, and 80–100 ml water.

4. Cover the pot with a lid and place it in a cold oven.

5. Cook at 180 °C for about 90 minutes, until the beef is tender and the potatoes² are easily pierced with a fork.

6. Let stand for 10 minutes before serving, and remove the bay leaf.