Grøntsagsgryde (Danish Vegetable Stew with Meat)

Pronounced: GROHN-saags-GROO-duh (like “grown-socks-groo-duh”).

Ingredients:

• 2 tbsp olive oil
• 400g pork (or beef) stew meat, cut into bite-sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 large potatoes, peeled and diced
• 1 small leek, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (400g) diced tomatoes
• 1 cup vegetable or beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the meat
   Heat the olive oil in a large pot over medium heat. Add the pork or beef, season with salt and pepper, and brown on all sides for about 5-7 minutes. Once browned, remove the meat and set it aside.
2. Sauté the aromatics
   In the same pot, add the chopped onions and garlic. Sauté until soft and translucent, about 3-4 minutes, making sure to scrape up the flavorful browned bits from the meat.
3. Add vegetables
   Stir in the carrots, potatoes, leek, bell pepper, and zucchini. Sauté the vegetables for another 5-7 minutes until they begin to soften.
4. Add tomatoes and broth
   Return the browned meat to the pot. Pour in the diced tomatoes (including their juice) and the broth. Add the bay leaf, thyme, and paprika.
5. Simmer
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
6. Season
   Taste the stew and adjust the seasoning with salt and pepper if needed.
7. Serve
   Remove the bay leaf before serving. Garnish with fresh parsley and enjoy with crusty bread or boiled potatoes.