Stew with meat and zucchini
Description
The dish is prepared without unnecessary complications. I'll be honest with you, during the summer and autumn months, this dish tops the list in our family—we prepare it for both lunch and dinner. The composition varies depending on which vegetables are ripe at the time. However, for late summer and early autumn, it's hard to think of a tastier option than this simple recipe for stew with meat and zucchini. Of course, there are many other vegetables involved, but young fresh zucchini form the base and set the tone for the entire dish. I usually choose lean chicken breast for the meat, but pork or beef also work very well—just a bit fattier. So all that's left for you to do is wait for zucchini season and save this recipe for meat and zucchini stew. After that, your whole family can simply enjoy this excellent dish. Serve the finished dish at the table.
Instructions
- 1
Step 1
So, let's get started. First, peel the carrots and onion, then slice the onion into half-rings and the carrots into rounds.
- 2
Step 2
Pour vegetable oil into a cauldron and sauté the onion in it until translucent, then add the carrots. Cook the vegetables for another 5 minutes, stirring occasionally.
- 3
Step 3
Now rinse the fillet and cut it into small cubes, add it to the cauldron and fry everything together for 10 minutes.
- 4
Step 4
While the meat is frying, wash the zucchini, cut it into cubes, then add to the cauldron and simmer for 5 minutes.
- 5
Step 5
We also cut the eggplants into cubes, add them to the other ingredients, and continue simmering the vegetables with the meat for 5 minutes.
- 6
Step 6
Pour boiling water (100-150 ml) into the cauldron.
- 7
Step 7
While our stew is simmering, peel and cut the potatoes into small pieces. Add them to the pot, turn the heat to the lowest setting, and simmer the stew for 20 minutes with the lid closed.
- 8
Step 8
Meanwhile, rinse and dice the tomatoes and bell peppers, and after 20 minutes add them to the pot as well.
- 9
Step 9
Cover the pot with a lid again and simmer for another 10-15 minutes.
- 10
Step 10
At the very end, season the stew with pepper and salt, and add minced garlic and herbs.
- 11
Step 11
Now turn off the heat, cover the stew with a lid, and let it sit for about 10 minutes to infuse and finish cooking. Then serve the fragrant and juicy stew onto plates and bring to the table. Enjoy your meal!