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This hearty one-pot feast comes straight from the 70s, winning hearts with its easy cooking method and deep flavors. It's just perfect for big get-togethers when you'd rather chat with guests than spend hours in the kitchen.
The first time I cooked this for a family gathering, I couldn't believe how easy yet impressive it turned out. Combining three types of meat with smoked bacon and veggies in a flavorful sauce created such an explosion of taste that everyone asked for seconds.
Key components
- Meat variety: The mix of beef, pork and ground meat brings different textures and flavor notes
- Smoked bacon bits: They add a deep smoky touch and make everything taste richer
- Onions and bell peppers: These form the veggie base and add sweetness and freshness
- Sauce blend: The mix of cream, chili sauce, BBQ sauce and tomatoes creates a creamy, spicy base that soaks up all the flavors while cooking
Step-by-step guide
- Getting ready
- Heat your oven to 180°C with fan. Get a large pot ready - at least 9 liters - size really matters for even cooking. Cut the smoked bacon into small cubes. Take the seeds out of red and yellow peppers and dice them into 1-2 cm pieces. Peel onions and slice them into thin half-moons. Take beef and pork roasts out of packaging and pat them dry with paper towels so they'll brown better.
- Building flavor foundations
- Heat vegetable oil in your big pot. Throw in bacon bits and cook over medium-high heat until they get a bit crispy. Add sliced onions and cook until they turn clear. Mix in ground meat and brown it for about 2-3 minutes while stirring until it breaks apart nicely. Use a wooden spoon to separate the chunks well.
- Making the flavorful sauce
- In a big bowl, squish canned tomatoes with your hands or a fork to make a chunky sauce. Add chili sauce, BBQ sauce and cream, then mix everything well. Season with salt, pepper and chili powder to your liking. The sauce should taste pretty bold since flavors mellow during cooking.
- Putting it all together
- Turn off the heat. Add beef, pork and peppers to the ground meat and bacon mix in the pot. Pour in your prepared sauce and gently but thoroughly mix so everything gets evenly coated. Make sure to spread the meat out for even cooking.
- Slow cooking
- Cover the pot and place it in the preheated oven on the second rack from the bottom. Let it simmer for 2 hours. The long, low-temperature cooking makes the meat super tender and blends all flavors together. After 1.5 hours, take the lid off, stir well and continue cooking uncovered for 30 minutes so the sauce thickens up.
- Finishing touches
- Take the pot from the oven and adjust seasoning if needed. Sprinkle with chopped fresh parsley before serving to add color and freshness. Bring the pot straight to the table or transfer to a big serving dish if it's too heavy. Serve with rice, pasta or different kinds of bread.
I've noticed this friendly dish works especially well when I offer several side options, letting everyone create their favorite combo. In my family, a mix of basmati rice, fresh baguette and a crunchy green salad has turned out to be the perfect match.
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Social gathering meal
This festive one-pot dish is truly a cult classic from the 70s that captures the friendly spirit of that time. It became popular during the first big home parties when people started hosting more casual get-togethers. The practical aspect of buying all ingredients in 500-gram units makes shopping planning super easy. Plus, the dish pretty much cooks itself in the oven, letting the host spend time with guests. This mix of simplicity and friendliness has kept it a popular party dish for decades.
Serving suggestions
This tasty stew goes well with many side dishes:
- With fragrant basmati rice for a filling meal
- With fresh baguette or ciabatta bread to soak up the delicious sauce
- With tagliatelle pasta for a German take on pasta bolognese
- As a main dish in a buffet with different salads and breads
Possible variations
The basic recipe can be tweaked to your taste:
- For a Mediterranean twist, add olives and sun-dried tomatoes
- With fresh herbs like thyme and rosemary for more aromatic depth
- For a spicier version, use fresh chili peppers
- With a splash of red wine or dark beer for more complex flavor
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Storage and reuse
This dish works great for make-ahead plans and storing. In a sealed container, it keeps in the fridge for up to 3 days and can be warmed up in portions. To reheat, best use a thick-bottomed pot over medium heat, stirring now and then. The stew can also be frozen and keeps for up to 3 months that way. Leftovers can be creatively reused:
- As a topping for baked potatoes
- As a tasty topping for homemade pizza
- Baked with cheese in a casserole
- Topped with mashed potatoes like a shepherd's pie variation
After making this classic several times, I can tell you this hearty one-pot meal truly stands the test of time and still wows people today. It brings together easy prep and amazing flavor, perfect for friendly gatherings. It's especially comforting during cold days, bringing warmth and enjoyment all in one pot.
Frequently Asked Questions
- → Can I swap out the pork?
- Of course! You can add more beef or go with chicken. Skip the bacon or try smoked turkey instead.
- → Where can I get chachlyk sauce?
- Check the barbecue or ready-made sauce aisle at the store. You could also try a spicy tomato or paprika sauce instead.
- → Is this a spicy dish?
- It’s up to you. The recommended garlic and chili give a mild kick. Add more chili or fresh peppers for extra heat.
- → Can this dish be frozen?
- Absolutely. Divide it into portions before freezing. Defrost in the fridge and reheat gently when ready.
- → What if I don’t have a large pot?
- Cook in a big saucepan, then divide into oven-friendly dish sizes for reheating.
- → How long does it last in the fridge?
- It stays fresh 3-4 days in a sealed container. It actually tastes better after resting a day!