Ground Meat Stew | One Pan Family Recipe!

Presenter / Channel

• Presenter: the chef in the video (uses “we” / “my wife” in the narration).
• Channel name: not provided in the subtitles.

Dish

One-pan ground meat stew (family recipe)

Ingredients (quantities as given)

• Ground meat: 1 pack total 750 g
  • Ground pork / ground beef / ground veal (combined or chosen from the pack)
• Olive oil: amount not specified (enough to coat the pan)
• Salt and pepper: to season

Vegetables

• 1 medium onion, rough chopped (cut larger)
• ~3 medium carrots, rough chopped (added while meat browns)
• 3 small potatoes, cut (quantity specified)
• Garlic: 3 cloves, grated
• 1 small savoy cabbage, use about half, rough chopped

Tomato component

• Tomato juice: amount not specified
• A touch of water: to start/loosen the tomato juice

Optional add-ins (chef’s ideas)

• Peas
• Dry mint

Serving

• Baguette / bread (recommended)

Tomato substitutions mentioned

• Tomato sauce
• Passata
• “Use what you have” (general substitute phrasing)

Equipment

• One pan / pot large enough to:
  • brown the meat
  • cook the vegetables
• Basic prep tools (cutting board/knife; grater for garlic)

Method (step-by-step with timing/technique cues)

1. Preheat the pan.
2. Add olive oil to the preheated pan.
3. Add the ground meat (750 g) to the pan.
   • Press it down into an even layer.
   • Season with salt and pepper.
   • Brown the meat (while browning, prep vegetables).
4. Prep vegetables (rough chop):
   • Onion: rough chop; cut on the larger side
   • Carrots: rough chop (~3 medium)
   • Potatoes: cut (3 small)
   • Cabbage: rough chop; use about half
   • Garlic: grate 3 cloves
5. Add vegetables while meat browns:
   • “Start throwing the veg in on top.”
   • Do not touch it for now (leave the top undisturbed while it cooks/browns).
   • Add onion, potatoes, then cabbage as you go.
6. Seasoning additions:
   • Add salt and pepper at the appropriate point (after checking later).
   • Grate in garlic (3 cloves) and stir.
7. Add the tomato base:
   • Add tomato juice (or substitute: tomato sauce / passata).
   • Start with a touch of water, then cover with the tomato liquid.
8. Cover and simmer:
   • Cover.
   • Cook for 20–25 minutes.
9. Check doneness:
   • At about 20 minutes, test:
     • potatoes are cooked
     • carrots are cooked
   • Add “a touch of salt and pepper” and adjust by stirring to reach your preferred sauciness/texture.
10. Turn off heat and rest:
    • Shut it off.
    • Rest for ~10 minutes.
    • Chef tip: it’s “always better” after it sits briefly.
11. Plate/serve:
    • Serve with a nice baguette / piece of bread.

Chef Tips / Variations / Common Choices

• Customization encouraged: “Put whatever you want in here.”
• Suggested additions: peas, dry mint.
• Meat flexibility: use chicken, turkey, pork, beef, veal, or mixtures.
• Texture control: adjust seasoning and simmering to make it more or less saucy.
• Budget note (as stated): the recipe “cost me more than 15 bucks” (currency not specified).