I admit the photo doesn't do much for me either - but this stew is amaaaazing. Such an exciting blend of tastes (sweet, spicy, savory and tangy) that it's really not like anything else I've ever had.
1 lb pork roast, cut into 1-inch cubes
1/2 teaspoon pepper
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Hungarian paprika
1 tsp beef bouillon
dash ground cloves
1/8 teaspoon red pepper flakes
1 large butternut squash, peeled, seeded, cut into 1-inch cubes
1-2 carrots, sliced into rounds
2 cups cooked white beans or chickpeas (garbanzo beans)
1 large tomato, chopped
1 garlic clove, crushed
1/4 cup lemon juice (crucial - do not skip this!)
Sprinkle pepper on the meat. In a large skillet (with tight-fitting lid), heat 2 Tbsp of the olive oil. Add the meat and cook over mediumheat, stirring, until all the juices evaporate, about 5 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.
Add tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer. Simmer until the meat is tender, about 45 minutes.
Add the squash, beans, tomato, garlic, 1/2 teaspoon salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
Using a ladle, pull off as much liquid as you can into a deep container. Add about 1 cup of cooked squash pieces and lemon juice. Puree using a stick blender (or electric mixer). Pour back into stew - and you're ready to serve!