Baked Vegetable Stew with Meat, Zucchini, and Potatoes
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You can use any vegetables, but cut them into sizes that cook in about the same time. Carrots and potatoes should be smaller, zucchini and peppers larger. Pork can be replaced with beef, chicken, rabbit, turkey, or lamb. The meat turns out juicy, and the entire dish becomes fragrant and incredibly tasty. If you skip the potatoes, the meal will be lighter and lower in calories.
Updated : 04 June, 2025
Easy
About 1 hour.
Ingredients
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400 grams
Pork
3
Potato
1
Carrot
1
Onions
1
Bell pepper
80 grams
Zucchini
to taste
Salt
to taste
Ground black pepper
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Wash the meat and vegetables. Peel the vegetables, and trim off any membranes or excess fat from the meat if needed. I prefer pork neck – it’s fatty enough to keep the dish juicy and flavorful as it bakes.
Step 2
Cut the meat into medium-sized chunks, each roughly a single portion. Transfer to a bowl, season with salt and pepper, and drizzle lightly with oil.
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Step 3
Cut the peeled vegetables into large chunks. Preheat your oven to 350°F (180°C).
Step 4
Place the meat pieces on the bottom of a baking dish. I don’t grease the dish, but be sure to check during baking to avoid burning. Normally, the meat and vegetables will release juices and prevent sticking.
Step 5
Scatter the vegetables over the meat. Cover the dish with a lid or aluminum foil. Bake in the preheated oven for about 1 hour. Adjust time and temperature according to your oven. Remove the foil 5–10 minutes before the end of baking to let the top brown lightly.
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Step 6
Serve the baked pork and vegetables hot, alongside fresh or pickled veggies and fresh herbs.