Meat stew from what's available

Votes: 2

How to cook - Meat stew from what you have

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 755, total fat 42 G., saturated fats 12 G., proteins 36 G., carbohydrates 59 G., fiber 7 G., cholesterol 97 mg, sodium 1197 mg, sugar 13 G.

This meat stew is made like in the fairy tale "Axe Porridge"—using whatever you have. A little bit of any meat, a little bit of any root vegetables, and you can conjure up a hearty, delicious dish that will be unique every time. Even the simplest meat scraps will taste delicious when simmered for a long time. And here's another life hack: don't peel the vegetables. This will enhance their flavor and eliminate waste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g pork shoulder or beef neck, cut into 2.5 cm cubes.
4 tbsp. l. olive oil
1 onion, cut in half and slice into half rings 0.5 cm wide.
1 large red or yellow bell pepper, seeded and cut into 0.5cm wide strips.
4 medium tomatoes, such as plum tomatoes, coarsely grated
2 tbsp. sweet paprika
2 cloves garlic, crushed
110 g dry spicy salami, pepperoni, or Spanish chorizo, cut into thin slices or strips
3 cups lightly salted chicken broth
3 cups mixed root vegetables, such as carrots, golden beets, parsnips or sweet potatoes (leave unpeeled), cut into 1cm pieces.
1 cup cauliflower florets
1 teaspoon red wine vinegar
Toasted crusty bread, such as country style, for serving
Extra-virgin olive oil, for serving
2 tbsp chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, cauliflower, carrot, sweet potato, parsnip root, tomatoes, sweet pepper, salami, paprika, wine vinegar

Cooking the dish according to the recipe:

Heat 2 tablespoons of olive oil in a large dutch oven with a lid over medium-high heat. Sprinkle the meat generously with salt and pepper on all sides and add it to the oven, in batches if necessary. Cook until browned on all sides, about 8 minutes. Turn the meat pieces with tongs. Transfer to a plate when browned. Set the meat aside.
Add the onion and bell pepper to the same pot and cook until the vegetables are soft and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, until the onion and pepper are completely softened and most of the liquid has evaporated, another 5 minutes. Add the remaining 2 tablespoons olive oil, garlic, paprika, and 2 teaspoons salt and cook until fragrant, about 1 minute more.

Return the browned meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the liquid to a boil. Reduce the heat, cover, and simmer until the meat and vegetables are tender, 35-45 minutes. Add the cauliflower and vinegar and continue cooking until the meat is tender enough to flake with a fork and the cauliflower is cooked through, about 15-20 minutes more.
Season with salt and pepper to taste, if needed. Serve the stew with toasted country bread, drizzled with olive oil and sprinkled with chopped parsley.

Categories:

recipe / Calorie content of prepared meals / Budget recipes / Soups / Thick soups and stews / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes

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