Vegetable stew with meat and potatoes. Vegetable stew with meat

You can prepare a delicious vegetable stew all year round. In summer the entrance goes fresh vegetables from the market or from your own beds; in winter you can use frozen ones. If you add meat, mushrooms or your favorite spices, the dish will taste new every time.

Vegetable stew with beef

Time: 120 minutes.
Number of servings: 8 persons.
Difficulty: easy.

Any vegetables are suitable for stews, and you can add them to the dish according to your own proportions: you don’t like bell pepper– remove from the recipe, zucchini disappears in the refrigerator – add to the dish. Choose any greens for your dish, based on your personal preferences.

Ingredients:

beef – 700 g;
onions – 3 pcs.;
carrots – 3 pcs.;
sweet pepper – 3 pcs.;
eggplant – 150 g;
homemade ketchup– 100 g;
potatoes – 400 g;
cilantro - a bunch;
regan (red basil) – 2 sprigs;
vegetable oil – 50 ml;
seasonings - at your discretion.

Cooking method:

Cut the meat into small pieces.
Cut the peeled carrots into large cubes and the onions into half rings. Pour oil into a deep frying pan, fry onions and carrots, add beef.
When the meat is covered with a crust, pour in ketchup, cover the pan and simmer over low heat. Place the coarsely chopped potatoes into the frying pan after half an hour.
Chop the eggplants and peppers, add them to the stew, sprinkle the dish with seasonings and herbs, and stir. Simmer for another forty minutes.

Pork stew with cabbage and potatoes

Time: 90–100 minutes.
Number of servings: 6 persons.
Difficulty: easy.

Stew of vegetables with meat implies variability. In this recipe, instead of fresh cabbage, you can use sauerkraut - the taste will not be worse.

Ingredients:

pork – 500 g;
cabbage forks - 1 pc.;
potatoes – 200 g;
ground pepper– 1/3 tsp;
white onion – 2 pcs.;
carrots – 2 pcs.;
garlic cloves – 3 pcs.;
sunflower oil– 4 tbsp. l.;
granulated sugar– 0.5 tsp;
spices - at your discretion;
any greens - a bunch.

Cooking method:

In a thick-bottomed frying pan, fry the chopped fillet in oil.
Chop the onion into quarters and grate the carrots. Chop the cabbage into strips and potatoes into cubes.
Place a vegetable cap without potatoes on the browned pork. Add salt, season with seasonings and garlic.
Add the potatoes to the rest of the ingredients after twenty minutes. Cover the pan with a lid and simmer over medium heat for half an hour.

Dish of different types of meat

Time: 140 minutes.
Number of servings: 8 persons.
Difficulty: medium.

A hearty and simple dish in which you can use any part: neck, ham or pork shoulder.

Ingredients:

turkey – 200 g;
pork – 300 g;
beef – 200 g;
yellow and red bell pepper – 400 g;
onion – 3 pcs.;
blanched tomatoes – 5 pcs.;
parsley - a bunch;
oil – 60 ml;
water – 200 ml;
thyme – 15 g;
seasonings - at your discretion.

Cooking method:

Cut all types of meat into equal pieces. Chop the onion as desired, chop the pepper into strips, and chop the tomatoes into smaller pieces.
In a large, thick-bottomed frying pan, fry the beef and pork, and after browning, add the turkey fillet. Cook over medium heat, stirring occasionally.
After 30 minutes, add the vegetables to the meat. Season with spices, salt, chopped herbs, and pour in water. Cover with a lid and simmer over medium heat for no more than half an hour.

Recipe in the oven

Time: 90 minutes.
Number of servings: 10 persons.
Difficulty: easy.

Stew with meat and vegetables in the oven cooks quickly; when all the vegetables become equally soft, you can turn it off. If you don't like it spicy, don't use chili.

Ingredients:

chicken fillet- 1 kg;
zucchini – 600 g;
chili pepper – 1 pod;
carrots – 4 pcs.;
red onion – 3 pcs.;
tomato juice– 200 ml;
broccoli – 300 g;
vegetable oil – 50 ml;
seasonings - at your discretion.

Cooking method:

Cut the fillet into thick strips, mix with spices and 3 tablespoons of oil.
Peel the vegetables and remove the seeds from the peppers. Cut the onions into four parts and divide into slices, chop the chili into strips, and chop all other ingredients into cubes. Use the whole broccoli.
Sprinkle the pan generously with oil and lay out the ingredients. Add salt, spices, seasonings. Pour tomato juice over the stew and place the dish in the oven at 200 degrees. Bake for 40–50 minutes.

With pork

Time: 100 minutes.
Number of servings: 4 persons.
Difficulty: easy.

The dish is eaten hot as a side dish, and cold as an appetizer. If you add more liquid during cooking, it will turn out thick. rich soup.

Ingredients:

pork – 0.3 kg;
onion – 0.1 kg;
eggplant – 1 pc.;
potatoes – 4 pcs.;
water – 0.15 l;
green beans– 0.1 kg;
sunflower oil – 3 tbsp. l.;
seasonings - at your discretion.

Cooking method:

Fry onion half rings and slices of meat in a saucepan greased with oil until the meat is browned. At this time, peel and chop the eggplant and potatoes in small pieces.
Pour water into the saucepan and simmer the meat for 60 minutes.
Add potatoes, beans, and eggplant. Add salt, season with spices and simmer covered for another 40 minutes.

With meat in a slow cooker

Time: 80 minutes.
Number of servings: 5 persons.
Difficulty: easy.

Cooking will take less time if the stew is cooked in a slow cooker. Do not add water - the tomatoes will give juice, in which the meat will be stewed.

Ingredients:

veal – 400 g;
porcini mushrooms – 150 g;
white onion – 2 pcs.;
Bell pepper– 300 g;
butter – 2 tsp;
tomatoes – 3 pcs.;
celery – 1 stalk;
seasonings - at your discretion.

Cooking method:

Cut the veal into slices and grease the multicooker container with oil. Place the meat in the bowl and start the machine in frying mode.
Coarsely chop vegetable ingredients. Combine them with the veal when it is browned. Stir by adding spices and salt.
Simmer on “Quenching” for about an hour.

In pots

Time: 110 minutes.
Number of servings: 4 persons.
Difficulty: medium.

Delicious recipe for stew with meat and vegetables. The more greens you add, the more flavorful the dish will be.

Ingredients:

beef – 500 g;
cream – 200 ml;
white onion – 3 pcs.;
potatoes – 200 g;
sunflower oil – 50 ml;
dill – 0.5 bunch;
seasonings - at your discretion.

Cooking method:

In a deep bowl, mix the chopped beef with the cream. Add chopped onion into rings and diced potatoes. Season with spices.
Grease the walls of the pots with oil and distribute the dish evenly among the pots. Pour 100 ml of water into each. Cover with lids and place in the oven at 210 degrees. Cooking time – 1 hour.

Video

Vegetable stew with meat and potatoes it turns out very aromatic, tasty and satisfying. This perfect dish for a family dinner on a cool autumn evening. All the vegetables in the recipe for vegetable stew with meat and potatoes combine perfectly with each other, complementing each other. The meat turns out soft and remains juicy thanks to pre-frying, just melts in your mouth.

Cooking stew with meat and potatoes does not require any special culinary skills, so even a novice cook can repeat this recipe. Instead of fresh tomatoes you can use tomato juice or paste.

Ingredients:

400 g pork or beef
6-7 potatoes
5 tomatoes
2 eggplants
1 carrot
1 bell pepper
1 onion
100 ml vegetable oil
1.5 liters of water
parsley and dill
Bay leaf
3 allspice peas
salt to taste
0.5 tsp. ground black pepper
0.5 tsp. sweet paprika
0.5 tsp. provencal herbs

How to cook vegetable stew with meat and potatoes:

Let's wash the meat (I used pork for the recipe). Clean the pulp from films and fatty layers. Cut the fillet into small pieces.

Pour a little sunflower oil into the bottom of a thick-bottomed pan. Let it warm up and put pieces of pork in it. Stirring, fry the meat for 5 minutes.

Then we'll fill it up hot water and cover with a lid. We will simmer the meat for 40 minutes until it becomes soft, as required by the recipe for vegetable stew with meat and potatoes.

At this time we will wash and cut large pieces potato.

When the meat is cooked, add the potatoes to the pan with the broth.

Cut the eggplants into circles, then cut each circle into 4 parts. The blue ones do not need to be peeled. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes so that they release their juice and the bitterness goes away.

Then fry the blue ones on vegetable oil until soft.

Add eggplants to meat stew with potatoes.

Peel the carrots and cut into medium-sized pieces. Chop the onion and bell pepper into cubes, as required by the recipe for vegetable stew with meat and eggplant.

Fry in a little oil until soft onion and pepper. Then add carrots to them and continue cooking the ingredients for a couple more minutes.

Wash the tomatoes and cut out the stem. Cut them into 6 parts and grind them in a blender bowl or using a meat grinder.

Add chopped tomatoes to the fried vegetables.

Stir, simmer the ingredients together for 1-2 minutes and pour them into the pan.

Vegetable stew with meat is a dish that is considered universal in national cuisines peace. Initially, vegetable stew served as an appetizer. Today, the stew has changed a little and can be served not only as an appetizer, but also as a main dish.

There are many recipes for making this wonderful dish. I offer a recipe for vegetable stew with beef.

Wash the beef, dry it and cut into medium pieces. Place in a frying pan, add a little water, add salt and simmer over low heat until soft. Then pour sunflower oil into the frying pan and fry the meat for 5 minutes, stirring occasionally.

While the meat is roasting? cut the carrots into rings (if small) or half rings (if large). Cut the onion into quarter rings.

Add carrots and onions to the meat, fry for 5-10 minutes.

Chop the peppers and zucchini and add to the pan. Pour some water, cover the pan with a lid and simmer for 15-20 minutes.

Add coarsely chopped tomatoes and finely grated garlic. Sprinkle with salt and pepper, cover and simmer until the vegetables are tender, about 5 minutes.

Turn off the heat and sprinkle the stew with chopped dill. Vegetable stew with beef is ready. Bon appetit!

Discover perfect, tried and tested recipes for stews with meat in the gastronomic ideas studio website. Try options with various types meat, minced meat, favorite vegetables, mushrooms. Prepare the stew on the stove or in the oven. Create your own unique dish!

The stew comes from France. The food may include all kinds of vegetables, beans, fish, mushrooms, aromatic greens. But the most appetizing is still the stew with meat. And if you experiment with spices, you can get new taste, aroma and appearance. The stew can be prepared with both pulp and meat on the bone (for example, ribs). The combination and composition of ingredients depends only on the imagination and personal tastes of the cook.

The five most commonly used ingredients in meat stew recipes are:

Interesting recipe:
1. Wash the meat and cut into small cubes.
2. Fry in a preheated frying pan for about 20 minutes.
3. Finely chop the onion, grate the carrots coarsely. Add to meat. Simmer for about 10 minutes.
4. Cut potatoes, eggplants, cauliflower, bell peppers and tomatoes into equal small pieces.
5. Connect all components. Add water or broth.
6. Salt, pepper, sprinkle with aromatic seasonings.
7. Simmer over low heat for at least 40 minutes.
8. Ten minutes before readiness, add chopped herbs and chopped garlic.

Five of the fastest meat stew recipes:

Helpful Tips:
. To prevent the dish from burning, the stew must be stirred periodically while cooking.
. You can use both fresh and frozen vegetables in stews with meat.
. If you add prunes to a dish, you can get an unforgettable experience aromatic dish.
. To prepare stew with meat, a cauldron or pan with a thick bottom is best suited.

What to cook for lunch quickly and tasty

The article will tell you about cooking methods, the benefits of stew for dietary nutrition. With these recipes for vegetable stew with meat you can always surprise your guests

2 hours

100 kcal

5/5 (1)

Stew is a dish that is equally successful for those who love and know how to cook, and for culinary lazy people.

No one can say with certainty where and when it arose. But every nation has such a dish.

It is known that the word stew itself has French roots and is translated as “appetite stimulant.” Which can more accurately reflect its essence! Even the smell of cooking stew makes you want to eat.

The stew was originally called pieces of meat, fried in oil and seasoned with sauce. Then they started adding vegetables.

Goulash and beef stroganoff are also types of stew.

But let's not languish for long historical information. Let's prepare this dish first and then find out Interesting Facts about him!

“We’re on a diet”, enjoying stew

Stew healthy dish . Nutritionists advise people with problems to eat it gastrointestinal tract obese, with some low blood counts.

This interesting dish, you can increase or decrease the number of calories in it.

So, when frying, calories increase, and if you throw vegetables directly into the cauldron, then the stew will be low calorie, of course, if you cook it with low-fat varieties meat, or even better with chicken.

Stew is very healthy for children, it is a source of vitamins for growth. Experts advise preparing stew for a child at least twice a week, moreover, using a different set of vegetables.

Another good thing about stew is that everyone can choose a certain set of products needed for their body.

Beneficial properties of vegetables that form the basis of stew

Eggplants have a very low calorie content and may amount to stew base for overweight people.
Zucchini is 90% water, with the remainder being solids. a large number of vitamins B, E, C, PP. As well as phosphorus, potassium, magnesium. Ideal for combating swelling.
Cauliflower contains an even richer range of vitamins and microelements. It is completely digested, and at the same time removes water. There are practically no contraindications for use.
Tomatoes, with their low calorie content, dull the feeling of hunger. They are called universal remedy for all diseases.
Carrots are a well-known source of carotene.
Bell pepper is a storehouse of vitamins A, B, C, iodine and magnesium.

How to cook stew with meat

Exist three in principle different ways cooking stew.

First way suitable for those who cook with pleasure, strictly according to the recipe and are not in a hurry. This is a method when each vegetable and meat is stewed or fried separately, and is almost completely finished form they are combined into one whole.
Second way: the entire cooking process takes place in one container, but ingredients are added gradually.
And the third way─ for people who don’t like to spend a lot of time in the kitchen. All vegetables, meat, seasonings are placed in a pan and stewed with the addition of oil and water for about an hour. That's it, the dish is ready.

By the way, most often the last method of stew turns out very well, especially if you cook it in pot or cauldron, placed in the stove, or, at worst, in the oven.

And if you put vegetables and meat on a deep baking sheet and put it in the oven for about half an hour, and then sprinkle it with grated cheese, then no one will refuse such a stew. And the set of vegetables here can be very diverse. One piece of advice: Vegetables need to be cut larger than in a stew in a pan.

Georgian chicken stew

Let's get started step-by-step preparation stew

Let's cook following ingredients for Georgian stew:

This is the second type of stew, where all the ingredients are laid out gradually

We clean the eggplants, cut them into thin half rings and soak them in cold water.
We wash and peel the potatoes, cut them into cubes and set to boil.
While the potatoes are boiling, prepare the onion: chop finely, wash the pepper and also cut into cubes.
Fry onions and peppers before golden crust Luke. Place onions and peppers in a bowl.
Place the eggplants in a colander and fry them in oil in the frying pan where the onions were.
We return the eggplants and potatoes there.
Preparing the tomato mass. To do this, grate the washed tomatoes (they should be soft) and discard the skin. Place the tomato mass in a frying pan. Add a little water and continue to simmer.
Fry the chicken pieces on all sides, add crushed garlic to the frying oil. Add to vegetables.
Finely chop the herbs and add to the vegetables.

Our stew is ready.

Pork stew with potatoes

Ingredients:

Pork 400 gr
Potatoes 4 pieces
Eggplants 2 pieces
Zucchini 1 piece
Carrot 1 piece
Onions 2 pieces

Cauliflower 1 small head
Green peas 1 cup
Tomato paste 1.5 cups
Pepper, salt, herbs, vegetable oil.

Let's start cooking:

Wash and cut into cubes all the vegetables.
Place the cauldron on the stove and begin the process. But don’t forget to soak the eggplant pieces in cold water.
Pour in vegetable oil. We will need approximately half a glass.
We take our time, wait until it boils. Place the onion in the boiling oil, wait until the oil boils again and put in the meat, also cut into small pieces.
Stirring, bring the meat until half cooked and pour in a little water.
Let it boil again and lower the carrots and cauliflower, stir and wait about five minutes, add eggplants.
Now it's the potatoes' turn. It needs to be cut into cubes.
Next comes the zucchini. Add tomato paste and cook until done. Add the peas and cook for a few more minutes over medium heat.
Sprinkle with herbs already in the plates.

In a stew with potatoes, you can add minced meat instead of meat; this will significantly save you time on cooking.

Stew with minced pork

This recipe meat stew refers to the third method of preparation.

A special feature of this stew is that it contains leeks.

We will need:

Minced pork 500 gr.
Green beans 300 gr
Leeks at least 100 grams (otherwise there is no point in putting in ─ you won’t feel it).
Carrots 3 pcs.
Tomatoes 3 pcs.

Zucchini 2 pcs.
Green canned peas 2 glasses.
Broccoli, 1 head if possible
Spices, salt, oil.

We cut all the vegetables into cubes and place them in a cauldron with boiling oil. Simmer for about forty minutes. Add green pea, spices, finely chopped herbs. We simmer for a few more minutes and call the household members who are languishing from the smell.

Master class: pumpkin stew

You can easily surprise your guests with this dish!

Need to find medium sized pumpkin. We don’t take a large one, the stew won’t soak in it properly.
Wash and dry the pumpkin. Then carefully cut off the top in the shape of a lid. We don’t throw it away, this is an important detail.
Carefully remove the pulp. Just cut with a knife and scoop out with a spoon. We throw away the seeds - this is the only thing we don’t need in the pumpkin.
Next we make the filling. We will need it for her: carrot, cauliflower, celery, onion, eggplant. It’s better not to add zucchini: it releases too much liquid and if there is melon pulp in the dish, it will be superfluous). You can add peas.
Meat finely chop. Ideally, it is better to mix pork and beef. But you can have anything, even chicken.
Simmer in a deep frying pan until half cooked, adding gradually, as we already know how to do.
First add the onion to the boiling oil, then the meat.
Next are eggplants (remember to soak?), cauliflower, carrots, celery, pumpkin pulp.
If you decide to add peas, then as always, it’s at the very end. (Those who like to experiment can use corn instead of peas). But in this case we add everything quickly. Vegetables should be a little damp.
Place this mixture in the pumpkin, close the lid and place in an oven preheated to 200 degrees for half an hour.
We take it out, arrange it on a plate and place it on the table in front of the eyes of the amazed guests.

What should I put in the stew and should I put it at all?

The basis of any stew is an almost constant set of vegetables. It is not accidental: they always put onions. He gives piquancy and aroma, tomatoes are needed for a sour note, zucchini releases liquid and allows you to reduce the amount of plain water and thus makes the dish richer. Carrots increase the amount of vitamins and improve the appearance of the dish. You can't do without herbs and seasonings.

But we have to use garlic with caution.

And if you decide to put new grass or spice, first smell it, rub it between your fingers, taste it, add it to a small amount of food, for example, broth. Then decide whether or not to add it. Even if this seasoning is included in the recipe, this does not mean that it is right for you.

It is widely used in many recipes of national southern and Eastern European cuisines. chilli or simple hot peppers . For a person living in the North, such spicy food is simply harmful.

In stews, some vegetables appear almost constantly, while others are rarely or completely unfairly forgotten.

This is primarily cabbage. All varieties of cabbage can be successfully used in stews: white cabbage, red cabbage, kohlrabi (it is usually grated coarse grater), broccoli, Brussels sprouts(small heads of cabbage are placed whole in the stew, and this becomes the highlight of the dish).

It is good to add lentils and beans to the stew, both canned white and red, and previously boiled in salted water. Green beans also add originality to the dish.

This is a rare vegetable for us scorzonera or black carrots, very rich in vitamins. It is cleaned and also grated on a coarse grater. There are stew recipes that include radishes and radishes.

Here is an approximate set of products for such a dish: meat, onions, radishes, radishes, bell peppers, celery root, white cabbage.

Those who like to experiment and create new recipes add to the stew lime, pickles, lemon.

Many recipes for stew with mushrooms. Before adding mushrooms to the stew, they must be boiled. It's better to do it even then. When you fry them in a pan.

This is what you didn't know about stew

Italian sauce Bolognese, which has suddenly become so popular among us, is also a stew. There are so many bolognese recipes that the Italian Association of Restauranteurs and Chefs announced the official composition of the sauce: beef, pork, pancetta (fatty rolled in herbs) pork breast), onions, carrots, celery, tomato paste, meat broth and red wine. Now you can try to make Bolognese, which is generally recognized in Italy.

In Britain they call it stew stu and they don’t particularly bother with the ingredients. They put everything that they currently have in the refrigerator: any meat and any set of vegetables. Do the same and proudly announce to your family that you have prepared stew.

And in a country far from the British Isles, practical people also live. In Japan, schools train sumo wrestlers Chankonabe─ a stew in which everything that is available to the cook is put. If your loved ones get tired of it, feel free to switch to chankonabe.

The next dish that should make all your loved ones proud of you is fricassee.

Classic fricassee ─ fried in butter pieces of meat. After frying, they are sprinkled with flour and stewed in meat broth. Then add cream mixed with egg yolk. Everything is seasoned at the last moment. lemon juice and pepper. Nothing complicated either, but in this case you need to think about the side dish.

For those who like to combine meat with side dishes in one pan, this is perfect Irish stew. It was prepared by Irish women for their shepherd husbands. Chop the meat finely (usually in Ireland they use lamb, but any other meat is also used), but the vegetables are cut, on the contrary, coarsely. However, the list of vegetables is short: potatoes and onions. All this is put into a deep frying pan or thick-walled pan and simmer for about an hour.

Not everyone liked this dish. One of the heroines of Agatha Christie's story called Irish stew "a dog's dinner, potatoes and gravy." Everyone stews meat with potatoes and onions, but not everyone knows that it is an Irish stew. So please your family: today you are not having meat and potatoes, but Irish stew.

In Russia, Alexander Radishchev first wrote about stew in the 18th century. But, of course, our ancestors ate stew without knowing what exactly they were eating! This is how peasant families cooked turnips with meat on holidays. Why not stew?

Stew is a universal dish. Classic on the one hand and very diverse on the other. Its taste depends on the set of vegetables and their proportions. Every self-respecting housewife has her own versions of this dish.

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