Pork Zucchini Stew Recipe
2 pounds of boneless pork cut into cubes for stew meat or you can use chicken or beef also
1 cup Burgundy wine (or you can use any kind of broth if you prefer)
3 tablespoon olive oil
2 tablespoon lemon juice
Salt, pepper, oregano, parsley, basil, rosemary, thyme
In a large plastic covered bowl or ziplock bag, add the wine, lemon juice, oil, meat, add a few shakes of salt, pepper and sprinkle a little of all spices over the meat to coat. Refrigerate overnight.
Next day prepare your vegetables:
3 zucchini washed and cut into chunks
3 peeled white potatoes cut into slices of cubes
1/2 cup carrots
2 cups fresh, canned or frozen green cut beans, peas or both
1 cup mushrooms (optional)
1 - 28 ounce can or whole Tomatoes put through the food processor until slightly chunky
1 small can tomato paste
1/2 cup water or more if gets too thick at the end
4 cloves minced garlic
1/2 teaspoon each basil, garlic powder, parsley
salt and pepper to taste
pinch of cayenne pepper
When ready to start cooking drain meat into another bowl reserving the juices.
In a large dutch oven saucepan add two teaspoons of olive oil, place meat in the pan and brown ( have a cover handy if it's starts to spatter from the wine). Add garlic being careful not to brown it, as it will get bitter. Saute for a few minutes. Add the tomatoes, paste, water, reserved wine and the spices. Simmer 1/2 hour, then add all the vegetables you plan on using. Simmer on low for 2 1/2 hours or until sauce is thick. If it gets too thick add more water or wine. Serve with thick hard crust Italian bread.