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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the meat into large cubes. Brown them along with the bacon pieces in a pot with one tablespoon of oil.
Add the onion and bell pepper, both diced into small cubes. Sauté all the ingredients until golden, then pour in the wine and hot broth. Cook for 15 minutes.
Add the potatoes cut into eighths (with the skin on), the crushed garlic, the zucchini or butternut squash cut into chunks, and the leek sliced into rounds. Cover and cook over low heat for another 20 minutes.
At the last moment, add the mushrooms, halved.
Season with salt and pepper, cook for a few more minutes, and serve hot.
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For a deeper flavor, marinate the meat in wine for a few hours before cooking.
Use fresh, seasonal vegetables for the best taste and texture.
If you prefer a thicker stew, reduce the broth slightly or add a tablespoon of flour while sautéing the onion and bell pepper.
Can I use a different cut of meat?
Yes, you can use other cuts like beef chuck or pork shoulder, but ensure they are suitable for slow cooking.
What type of broth works best?
Beef or chicken broth works well, but vegetable broth can be used for a lighter flavor.
Can I substitute white wine?
You can use apple cider vinegar or lemon juice mixed with water as a substitute for white wine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this dish vegetarian?
Yes, you can replace the meat and bacon with hearty vegetables like eggplant and additional mushrooms, and use vegetable broth.
