Hearty Pork Stew with Vegetables

Amazingly tasty, bright, aromatic and appetizing! Stewed pork in a cauldron with vegetables is a hearty and incredibly beautiful dish that will decorate your table. A great option for a family dinner on vacation, on a picnic or at the dacha. Can be served either on its own or with a side dish. Try it!
cook time: 1h 40 min
Caleb Huxley
Hearty Pork Stew with Vegetables

Nutrition Facts (per serving)

137
Calories
11g
Fat
4g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Onion (medium size) 7 pc
Tomatoes 5 pc
Salt to taste
Ground black pepper to taste
Carrot 3 pc
Vegetable oil 150 g
Pork 1.5 kg
bell pepper 4 pc
Greenery to taste
Green beans 1 kg
Tomato sauce (optional) 2 tbsp

Recipe instructions

Step 1

Step 1
How to make stewed pork in a cauldron with vegetables? Prepare all the products indicated in the recipe. What kind of meat is best to use? Absolutely anything will do, be it pork, beef or poultry. If you have frozen meat, defrost it in advance. If possible, use bell peppers of different colors, then the finished dish will look incredibly appetizing and bright! You can also use a variety of vegetables — choose combinations to suit your taste.

Step 2

Step 2
Peel the carrots and onions. Cut the bell peppers in half to remove the stem and core with seeds. Wash all vegetables well in cold water.

Step 3

Step 3
Next you need to grind all the components. Choose the cutting method for yourself. I like large pieces in this dish so that each vegetable can be felt separately, so I cut it coarsely. Cut the carrots into circles, and then cut each circle in half. Make the onions into half rings, and the peppers into feathers or half rings.

Step 4

Step 4
Cut off the tails of the beans. Chop the legumes into small fragments 2-3 cm long. If the beans are not very young, be sure to remove the tendrils on the sides, otherwise they will be felt in the finished dish.

Step 5

Step 5
Heat the cauldron over the fire. Pour in the vegetable oil and wait until it gets hot. Fry the onions, carrots and bell peppers. Cook, stirring continuously until the vegetables turn golden brown. If your cauldron is not large, then fry the vegetables in portions, otherwise in a small cauldron a large number of vegetables will be stewed rather than fried.

Step 6

Step 6
At this time, rinse the meat and cut into medium-sized pieces of approximately the same size.

Step 7

Step 7
Remove the finished vegetables from the cauldron with a slotted spoon, leaving the oil in the cauldron.

Step 8

Step 8
Send the beans to fry.

Step 9

Step 9
Stirring constantly, leave in the cauldron until ready. Add the tomatoes cut into slices. Cook everything together for about one to two minutes.

Step 10

Step 10
Remove the beans and tomatoes from the cauldron with a slotted spoon.

Step 11

Step 11
Next comes the turn of meat. Fry it, stirring with a slotted spoon, until golden brown.

Step 12

Step 12
Fill with water until it almost covers the meat. Cover with a lid and simmer until done. It took me about 50-60 minutes. Sometimes open the lid of the cauldron and check if there is enough liquid and if the pork is not burning? If necessary, add a little water.

Step 13

Step 13
When the meat is ready, open the lid and evaporate any remaining liquid, if any.

Step 14

Step 14
Add all the vegetables to the cauldron. Add salt to taste. At this stage you can add tomato sauce.

Step 15

Step 15
Stir and leave on low heat for 3-5 minutes.

Step 16

Step 16
The most aromatic, incredibly tasty and incredibly satisfying dish is ready! If desired, sprinkle with ground pepper and finely chopped herbs when serving.

Additional rubrics

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