A simple late-summer (read autumn) vegetable stew made with minced pork, zucchini, carrots, bell pepper and leek. It is an easy way to use up a generous harvest of zucchini, carrots and leeks I have. And it comes together in one pot after browning the meat.
Zucchini and Vegetable Stew with Ground Meat
Ingredients
- 1 white end of a leek, chopped, or 1 onion
- 300 g ground pork
- 1 bell pepper, diced
- 2 carrots, grated
- 1 large zucchini, seeds removed and diced, or 4 small zucchini
- 2 cloves garlic, cut lengthwise
- Salt, to taste
- Black pepper, to taste
- Olive oil
- A little water, if needed
Directions
- Heat a frying pan and fry the ground pork. Season with salt and black pepper and cook until browned and cooked through.
- Meanwhile, heat a little olive oil in a large pot. Add the chopped leek and fry until it starts to change colour.
- Add the grated carrots and fry for about 3 minutes.
- Add the diced bell pepper and fry for another 3 minutes.
- Add the cooked pork to the pot, together with the diced zucchini and garlic. Mix everything well.
- If the vegetables have not released enough liquid, add a little water.
- Cover and stew for 10–20 minutes, depending on the vegetables. Stir occasionally.
- Taste and adjust the salt and pepper before serving.
The amount of water needed depends on how juicy the zucchini is. Add only a little at a time.
latvianmom.com
I hope you will like it!
Ilze
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Mm yummy! Have you considered opening a restaurant, Ilze? All of your food looks delicious.