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1/8 cup olive oil, divided
6 to 7 pieces cubed stew meat
2 teaspoons salt
1 and 1/2 teaspoons black pepper
2 to 3 garlic cubes
1 onion, diced
3 leeks, diced
2 sweet potato, diced
2 zucchini, diced
water to cover
In a large pot, add half the olive oil and meat and let the meat cook until both sides are nicely browned.
Remove meat onto a plate, then add the rest the olive oil and add the onions, leeks and potatoes. Let those cook for a few minutes just to soften them a little bit, then add the zucchini, salt and pepper. Mix and let that cook for three to five minutes covered. After three to five minutes, uncover and add the garlic. Mix to combine and so that nothing sticks to the bottom the pot.
Add back in the meat, mix, cover, and let it cook for two to three minutes. After two to three minutes, uncover, mix again vigorously, and add the water. Cover again, put on medium-high heat until the water boils, then lower the flame to a low heat and let it cook for three to six hours until the meat is super tender and falls apart.
After three to six hours, uncover, mix, and blend until all the vegetables and meat are blended and the soup is smooth and thick (or you can keep some pieces chunky like I did). You can freeze it or serve right away.
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