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Baked Vegetable Stew with Pork and Potatoes

Delicious, easy, and beautiful — a celebration any day of the week! This baked vegetable stew with pork and potatoes is a hearty main course packed with ingredients. Pick whatever vegetables you like, use any meat, or leave it out entirely. The recipe couldn't be simpler!

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Vegetable stew in the oven with meat and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 7 g
Fats 48 % 12 g
Carbohydrates 24 % 6 g
154 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make baked vegetable stew with pork and potatoes? Gather the ingredients on the list. Wash and dry the vegetables. Depending on the size of your baking dish, you can add more of your favorite vegetables.

  2. Step 2:

    Step 2

    Rinse the pork, pat it dry, and cut it into medium pieces. You can use any cut. For something richer, go with neck or shoulder; for leaner, more tender meat, use tenderloin or ham.

  3. Step 3:

    Step 3

    Heat the vegetable oil in a skillet over medium heat, add the pork, and fry, stirring, until golden. If it doesn't all fit in the pan, sear it in two batches. Season with salt and pepper to taste at the end.

  4. Step 4:

    Step 4

    While the meat cooks, prep the vegetables and herbs. Core and seed the bell peppers and cut them into medium cubes. I used two colors — yellow and green.

  5. Step 5:

    Step 5

    Peel the potatoes and cut them into medium cubes.

  6. Step 6:

    Step 6

    Cut the onion into half-rings.

  7. Step 7:

    Step 7

    Peel the garlic and slice it thin.

  8. Step 8:

    Step 8

    Cut the carrot into sticks or half-moons.

  9. Step 9:

    Step 9

    Cut the tomatoes into small pieces. I used ripe but firm tomatoes so they'd hold up through the long bake.

  10. Step 10:

    Step 10

    Cut the eggplant into small cubes, too.

  11. Step 11:

    Step 11

    Wash and chop the herbs. Use whatever you like: green onions, dill, cilantro, or a mix.

  12. Step 12:

    Step 12

    Grease a large, deep baking dish with vegetable oil and lay the onion half-rings on the bottom. Season with salt, pepper, and a sprinkle of paprika.

  13. Step 13:

    Step 13

    Layer the carrot over the onion.

  14. Step 14:

    Step 14

    Spread half the fried pork on top.

  15. Step 15:

    Step 15

    Next, add the potatoes and garlic. Season the layer with salt and pepper.

  16. Step 16:

    Step 16

    Spread the eggplant over that and season with salt and pepper. Add the rest of the fried pork on top, along with the oil from the pan.

  17. Step 17:

    Step 17

    Scatter the bell pepper cubes over the meat. Season with salt and paprika. Then spread the chopped tomatoes on top, seasoning them with salt and pepper as well.

  18. Step 18:

    Step 18

    Sprinkle everything with the chopped herbs.

  19. Step 19:

    Step 19

    Cover the dish with a lid or foil and bake in an oven preheated to 350°F (180°C) for 1.5 hours. The exact time depends on your oven.

  20. Step 20:

    Step 20

    The tasty, fragrant stew is ready to serve. Enjoy!

  • Besides pork, you can use any other meat here. Keep in mind that the cooking time, flavor, and calorie count will change — beef, for instance, takes longer than pork, while chicken or turkey takes less.
  • Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
  • Keep in mind that every oven is different, so the temperature and time may vary. For reliably good baked dishes, it helps to know your own oven's quirks.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g

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