Meat And Vegetable Stew
A hearty meat and vegetable stew featuring tender pork and beef chunks simmered with fresh vegetables and savory seasonings. This comforting dish is perfect for family dinners, offering rich flavors and satisfying textures, served best over fluffy rice for a complete, nourishing meal.
Ingredients
- 1/2 lb. cubed pork ⓘ
- 1/2 lb. cubed beef ⓘ
- 1 medium onion, chopped ⓘ
- 1 rib celery ⓘ
- 3 cloves garlic, chopped ⓘ
- 1/2 bell pepper, chopped ⓘ
- 1 cup diced carrots ⓘ
- 2 cups water ⓘ
- 1 medium to large potato, peeled and diced ⓘ
- 1/2 cup flour ⓘ
- salt to taste ⓘ
- black pepper or red pepper to taste ⓘ
- 1/4 cup oil ⓘ
Instructions
- In a nonstick pot, put enough oil to coat the bottom of the pot. Dredge the cubed meat in flour seasoned with salt and pepper.
- Heat the oil and add the meat. Cook until browned. Add any leftover flour to the pot.
- Stir in the chopped onion, celery, bell pepper, and garlic. Cover and lower the heat to simmer. Cook for 30 minutes.
- Add water, diced carrots, peeled and diced potato, salt, and pepper. Cook slowly for 1 hour.
- Adjust seasoning to taste. Serve hot over cooked rice.
Tips & Substitutions
For a richer flavor, consider using a combination of beef and pork broth instead of water. If you prefer a thicker stew, you can add more flour during the cooking process or use cornstarch as a substitute. Fresh herbs such as thyme or parsley can elevate the dish. If you're out of celery, try using fennel or green beans as alternatives.
Serving Suggestions
Serve the stew hot over a bed of fluffy rice for a satisfying meal. It pairs beautifully with crusty bread or a side salad for a complete dinner. For a heartier option, consider serving it alongside mashed potatoes or as a filling for a savory pastry, similar to dishes like Chili-Cheese Pie.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if needed to maintain the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Meat And Vegetable Stew contains roughly 1178 calories, with 17g protein, 53g carbohydrates, and 101g fat. It is an excellent source of vitamin C (51% of the Daily Value), protein (34% of the Daily Value), and potassium (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2242mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat in this stew?
Absolutely! Feel free to substitute the pork and beef with chicken, lamb, or even a combination of your favorite meats. Just adjust the cooking time accordingly to ensure everything is tender.
What vegetables can I add to the stew?
You can include a variety of vegetables such as green beans, peas, or mushrooms for added flavor and nutrition. Just be mindful of cooking times to ensure all ingredients are evenly cooked.
Is it possible to make this stew in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the meat is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).