Meat stew with pork, beef, vegetables, onion, carrot, and zucchini

Ingredients

• 350 g Boneless beef roast, trim excess fat
• 350 g Boneless pork roast, trim excess fat
• 2 tsp Salt
• 2 tsp Black pepper, ground
• 60 ml Red wine vinegar
• 4 clove Garlic, peeled
• 1 pcs Hot chilli pepper, sliced
• 600 ml Water
• 300 g Onions, fresh, chopped
• 300 g Carrots, peeled, chopped
• 150 g Zucchini, cleaned, chopped
• 300 g Tomatoes, chopped
• 230 g Green beans, strings removed and cut into 2 inch pieces
• 300 g Corn kernels, fresh
• 100 ml Canola oil

Method

1. In a large, heavy pot, over medium heat, heat the oil.
2. Season the beef and pork with salt and pepper.
3. Stir-fry the meat, in batches, for 2 minutes on all sides.
4. Add the red wine to deglaze (about 1 minute).
5. Add the onions, garlic, and hot pepper.
6. Cover with water (approx. 3-4 quarts).
7. Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours)
8. Remove the meat, and vegetables (i.e onions, garlic, and hot chili pepper), set aside to cool.
9. Discard the vegetables (i.e onions, garlic, and hot chili pepper).
10. Add the remaining vegetables to the pot.(i.e carrots, zucchini, tomatoes, green beans, and corn kernels).
11. Continue to cook for 1 hour; most of the liquid have to disappear from the pot.
12. After the meat is cool, cube the beef and pork into 1-inch pieces.
13. Add the cubed meat to the vegetables in the pot.
14. Continue to cook for 30 minutes.
15. Re-season if necessary.
16. Ladle into serving bowls.
17. Serve with fresh bread or corn bread.