- 500 g stew meat (beef, chicken, or vegetarian alternatives such as tofu or Quorn)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 400 g canned crushed tomatoes
- 2 dl vegetable juice (you can use store-bought or make your own by blending and straining vegetables such as carrots, celery, tomato, cucumber, and spinach)
- 2 dl vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
- In a large pot, heat olive oil over medium-high heat. Add the stew meat and brown them on all sides until well browned. Then, remove them from the pot and set aside.
- If needed, add a little more olive oil to the pot, and sauté the onion and garlic until they are soft and translucent.
- Add carrots, celery, bell pepper, and zucchini to the pot and sauté them for a few minutes until they begin to soften.
- Return the stew meat to the pot and add the crushed tomatoes, vegetable juice, and vegetable broth. Stir well.
- Season with dried oregano, thyme, salt, and black pepper to taste. Stir again and let the stew simmer over low heat for about 30-40 minutes, or until the stew meat is tender and the vegetables are cooked through.
- Serve the stew hot, garnished with fresh parsley or basil for an extra flavorful touch.
This recipe yields a healthy and nutritious stew that is packed with flavor from vegetables and spices, perfect for a hearty meal!