Autumn stew

Autumn, a season of vibrant colors and rich aromas, and autumn stew is a true feast for the senses. This recipe is not just a meal, but a story unfolding on every plate, skillfully combining simple yet flavorful ingredients. Whether you are an experienced cook or a passionate beginner, this autumn stew recipe will delight you and take you on an unforgettable culinary journey.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Total time: 2 hours
Servings: 4-6

Ingredients
- 750 g pork (choose a piece with a little fat for a savory taste)
- 1 large fresh carrot
- 1 parsley root, aromatic
- 1 parsnip, sweet and fragrant
- 2 bell peppers (red or yellow, for a colorful appearance)
- 2 sweet peppers (preferably of different colors)
- 2 juicy onions
- 1 head of garlic (for an intense flavor)
- 250 g cherry tomatoes (or canned tomatoes if you don’t have fresh)
- 4 versatile and nutritious potatoes
- 200 g green beans (about 20 pods)
- 70 ml sunflower or olive oil
- Peppercorns (to taste)
- 1 bay leaf
- Salt (to taste)

Preparation

1. Preparing the ingredients: Start by washing the pork well. Cut it into cubes of about 3-4 cm to cook evenly. Let the meat drain. Meanwhile, peel the vegetables: carrot, parsley root, parsnip, and potatoes. Cut the carrot and parsley root into small cubes, and the parsnip and potatoes into larger pieces. Slice the bell peppers into strips, and chop the onion finely.

2. Sautéing the meat: In a large pot, heat the oil over medium heat. Add the pork and sauté for 5-7 minutes until lightly browned on all sides. This will add a special flavor to your stew.

3. Adding the vegetables: Once the meat is browned, remove it from the pot and set it aside. In the same fat, add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrot, parsley root, and parsnip, stirring frequently for 5-6 minutes. These vegetables will add sweetness to the stew.

4. Combining the ingredients: Return the meat to the pot, mixing well with the vegetables. Add water, enough to cover the ingredients (about 1.5 liters). Season with salt, peppercorns, and add the bay leaf. Let it simmer on low heat, covered, for 1 hour.

5. Finishing the dish: After an hour, add the halved cherry tomatoes and the cut green beans to the pot. Let it simmer for another 20 minutes, then add the finely chopped garlic a few minutes before turning off the heat, to preserve its intense aroma.

6. Serving: The autumn stew is delicious served warm, alongside fresh pickles. The rich flavors of the meat and vegetables blend perfectly, offering an unforgettable culinary experience. You can add a slice of fresh bread to savor the delicious sauce.

Chef's tip
If you have cast iron pots available, use them! They help distribute heat evenly and intensify flavors, resulting in a perfectly flavored stew.

Variations
For a vegetarian version, replace the pork with mushrooms or tofu. Add even more vegetables, like zucchini or pumpkin, to create a colorful and nutrient-rich stew.

Nutritional benefits
This autumn stew is not only delicious but also healthy. Pork provides essential proteins, while the vegetables are rich in vitamins, minerals, and antioxidants. Green beans, for example, are an excellent source of fiber, essential for healthy digestion.

Frequently asked questions
1. Can I use chicken or beef?
Yes, this recipe is versatile, and chicken or beef can successfully replace pork.

2. What type of pickles goes best?
Homemade pickles, such as pickled cucumbers or sauerkraut, are ideal to accompany the stew.

3. Can I add extra spices?
Of course! Spices like sweet paprika, cumin, or oregano can add a flavorful and personalized touch.

4. How can I store the stew?
It keeps well in the fridge for 3-4 days. You can reheat it on low heat or in the oven.

In conclusion, this autumn stew recipe is perfect for cool evenings, bringing a touch of warmth to your home. Whether you enjoy it with loved ones or prepare it for yourself, every bite will be a celebration of flavor. Enjoy your meal!

 Ingredients: 750 g pork meat, 1 large carrot, 1 parsley root, 1 parsnip, 2 bell peppers, 2 sweet peppers, 2 onions, 1 head of garlic, cherry tomatoes, 4 potatoes, green beans (pods) about 20 pods, 70 g oil, peppercorns, 1 bay leaf, salt

 Tags:  vegetable stew pork stew