Zucchini and minced meat stew

Ingredients for 5 servings:

• 2 kg zucchini
• 1 kg minced beef
• 1 kg potato(s), pre. boiling solid
• 4 large tomatoes
• 1 large onion(s)
• 500 ml vegetable stock
• 1 pinch(s) of sugar
• 2 tbsp Worcestershire sauce
• 1 jar of sherry
• 1 bunch of fresh herbs such as rosemary, basil, flat-leaf parsley
• salt and pepper
• oil
• Mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Easy to cook and delicious.

Chop the onion, cut the potatoes into small pieces, cut the zucchini into slightly larger pieces, and chop the tomatoes. Boil the potatoes in a pot of salted water. Don’t boil them completely until they’re tender; just boil them for a few minutes, as they’ll continue to cook with the rest of the ingredients later – otherwise they’ll turn into mush. When the potatoes are done, drain the water. Heat the oil in a large pot and fry the minced beef until crisp, adding a little mustard and seasoning with salt and pepper. When everything has taken on a nice color, add the onions and fry them a little longer. Deglaze with sherry to loosen any residue. Add the vegetable stock and the zucchini. Then add the potatoes and tomatoes. Continue simmering for a while with the lid on. Now open the lid and season the stew with Worcestershire sauce, salt, and pepper. Stir in fresh chopped herbs to taste and cook for a few more minutes. The consistency shouldn’t be that of a soup, but rather a nice, mushy stew. If it’s too thin, let it cook a little longer to reduce the liquid, or if necessary, thicken it a bit, for example, with instant oats. These dissolve nicely and it turns out great. But only for emergencies. Serve with a baguette, perhaps.