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Homemade dinner
Meat stew with pork vegetables

Pork and Vegetable Stew

Colorful, wholesome, wonderfully tasty, and filling! This pork and vegetable stew is a great two-in-one dish. Tender, juicy meat paired with bright, healthy vegetables can be served as a thick soup or as a main course in a velvety tomato sauce—and it's so easy to make!

Pearl

Recipe author

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Composition / ingredients

Servings:

Pork

700

Potatoes

Bell pepper

Zucchini

Carrots

Onion

Tomatoes

Vegetable oil

Water (or more, to taste)

Tomato paste

Bay leaf

Fresh herbs

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 35 % 7 g

Carbohydrates 40 % 8 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pork and vegetable stew? First, gather all the ingredients. What cut of pork should you use? Any cut works—I used the neck. If your meat is frozen, take it out ahead of time and let it thaw. Rinse the pork and pat it dry with paper towels.
Step 2:

Cut the meat into small, even pieces.
Step 3:

Prep the vegetables. Peel the potatoes, onions, garlic, and carrot. Trim the stem end off the zucchini. If it's young, leave it as is; if it's more mature, cut away the tough skin and scoop out the seeds. Halve the bell peppers and remove the cores. Wash all the vegetables and dry them with a kitchen towel.
Step 4:

Cut the onion into quarter-rings, and cut the carrot into half-rounds, rounds, or batons—whatever you prefer.
Step 5:

Cut the bell peppers into cubes about 1/2 inch (1 cm) square. For a bright, appetizing dish, use peppers of different colors if you can. Finely chop the garlic.
Step 6:

Cut the tomatoes into medium dice. If you like, peel them first: pour boiling water over the tomatoes, let them sit a minute, drain, cool them down, and slip off the skins.
Step 7:

Heat neutral vegetable oil in a heavy-bottomed skillet with high sides. Add the pork and cook until golden brown, stirring occasionally.
Step 8:

Add the carrot and onion to the pan. Stir and let cook for two to three minutes.
Step 9:

Add the bell pepper and garlic to the meat. Cook, stirring, for about 5 minutes.
Step 10:

Add the tomato paste, stir well, and let it cook for another couple of minutes.
Step 11:

Put the diced potatoes and zucchini into a Dutch oven or heavy pot.
Step 12:

Next, add the tomatoes.
Step 13:

Transfer the contents of the skillet into the pot. Add salt to taste, ground black pepper, a couple of bay leaves, and pour in one cup of water. For a thicker, soupier stew, add a little more water—but keep in mind the tomatoes and zucchini will release juice. This is also the point to add any favorite spices.
Step 14:

Stir everything well, cover the pot, and set it on the stove. Bring to a boil over high heat, stir again, and lower the heat to just below medium. Cover and simmer until the stew thickens and everything is tender. This takes 30 to 50 minutes.
Step 15:

Taste the finished stew for salt and adjust if needed. Sprinkle with finely chopped fresh herbs, stir, and let it sit on the stove for another minute.
Step 16:

And it's ready to serve!

Serve fresh vegetables and salads alongside the fragrant stew. Enjoy!
Wash the meat and be sure to pat it dry with a paper towel—excess moisture keeps it from browning and it will steam instead.
You can use any meat in this dish, not just pork. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste! If you're trying a spice for the first time, remember that some are especially easy to overdo (chili pepper, for example).