Vegetable Stew with Meat, Zucchini, and Potatoes

Name: Vegetable Stew with Meat, Zucchini, and Potatoes
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 500 g Pork

A hearty, flavorful dish perfect for dinner. Made with simple ingredients and easy to cook.

4.1

(11)

Updated : 09 June, 2025

Easy

About 1 hour.

Ingredients

500 grams

Pork

500 grams

Potato

1

Onion

1

Carrot

1

Bell pepper

1

Eggplant

200 grams

Zucchini

4

Tomato

150 grams

Broccoli

2

Garlic

2 tablespoon

Tomato paste

300 milliliters

Water

20 grams

Vegetable oil

to taste

Salt

to taste

Dry spices

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

Note that it's not always necessary to remove bitterness from eggplants – young vegetables or certain varieties are usually not bitter. You can use any meat instead of pork in this dish. Keep in mind that cooking time, flavor, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken or turkey cooks faster. Also, how you cut the carrots affects the final result: grated carrots will turn into a soft mash, while julienned or stick-cut carrots will hold their shape.

Preparation

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Step 1

You can use any meat, but I prefer pork – neck cut works well. The vegetable amounts are approximate and can be adjusted to taste. Wash all vegetables.

Step 2

Cut the meat into small pieces. Heat vegetable oil in a skillet and fry the meat for 10–12 minutes until it changes color and starts browning slightly.

Step 3

Cut the eggplants into pieces, salt them, and cover with cold water. Let sit for 15–20 minutes to remove bitterness.

Step 4

Peel and chop the onion and carrot. No need to cut them too finely – during stewing, all vegetables will become very soft.

Step 5

Chop the bell pepper and zucchini. You can use peppers of one color or a mix.

Step 6

Add the onion and carrot to the meat in the skillet. Sauté everything together for a few more minutes until the onion becomes aromatic.

Step 7

Next, add the bell pepper to the skillet. Cook for another 2–3 minutes.

Step 8

Peel, rinse, and chop the potatoes. Add the potatoes and the eggplants to the skillet with the meat.

Step 9

Stir everything with tomato paste and water. Add salt and spices to taste. Cover, bring to a boil, and simmer over low heat for 15 minutes.

Step 10

Then add the broccoli, zucchini, and chopped tomatoes. Press in a couple of garlic cloves. Cover and cook for another 15 minutes. You can add more water for extra sauce.

Step 11

The vegetable stew is ready! Serve hot in bowls. Enjoy your meal!