Tocăniță (Traditional Romanian Stew)

6 steps. Take it one step at a time.

1. 01

   Heat the vegetable oil

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork cubes in batches and sear until browned on all sides. Remove the meat and set aside.

   10 min
2. 02

   Add the chopped onions and bell peppers

   In the same pot, add the chopped onions and bell peppers. Sauté for about 8-10 minutes until the onions are translucent and slightly caramelized. Scrape the bottom of the pot to release the browned meat bits.

   10 min
3. 03

   Stir in the minced garlic, tomato paste, and paprika

   Stir in the minced garlic, tomato paste, and paprika. Cook for 1-2 minutes until fragrant, being careful not to burn the paprika as it can become bitter.

   2 min
4. 04

   Return the browned pork

   Return the browned pork to the pot. Add the broth and bay leaves. The liquid should just cover the meat; add a splash of water if needed. Bring to a boil, then reduce heat to low.

5. 05

   Cover the pot and simmer gently

   Cover the pot and simmer gently for 60 minutes, or until the meat is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking.

   1 hr
6. 06

   Remove the bay leaves

   Remove the bay leaves. Season with salt and black pepper to taste. Garnish with plenty of fresh chopped parsley before serving.