Beef stew - aromatic meat over low heat. Beef stew in a saucepan

Braised beef - general principles and methods of preparation

Beef is tasty and nutritious meat, which is a real pantry of protein, useful minerals and B vitamins. The most convenient way of cooking beef is stewing, this process allows rather tough meat to become soft and tasty. Usually the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the type of meat and the age of the cow or calf.

Beef stew - food preparation

First of all, the meat should be cleaned of films, cut into medium-sized pieces across the fibers and marinated. The process of marinating meat usually takes from 2 to 8 hours, it is necessary for the meat after cooking to become especially aromatic and stew faster. If you avoid marinating, you should be prepared in advance for the stewing to last at least 2 hours, while after marinating it may take less than an hour. Fry the marinated or simply chopped meat in a pan from different sides for 5-7 minutes and put it in a stewing container.

Beef stew - cooking utensils

Meat is fried in a skillet, stewed in a rooster, saucepan or clay pots. The dishes that are used for roasting beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes, it is not surprising that the stew in this particular vegetable is the most popular among Russian housewives.

- 500 grams of beef;

- 800 grams of potatoes;

- 1 tablespoon flour;

- 2 tablespoons of butter;

- 2-3 pieces of bay leaves;

- several pieces of carnations;

- 3 cups boiling water;

- ground black pepper;

- 5 pieces of peppercorns;

After the beef is almost ready, add onion (finely chopped), potatoes, cloves, peppers and lavrushka to it. Simmer over low heat for half an hour or 40 minutes.

Typically, this dish is served with vegetables or a salad of cucumbers and tomatoes.

Recipe 2: Beef stew in Russian

This dish was prepared by our grandmothers and grandmothers, today we have the opportunity to try one of their favorite delicacies.

- 600 grams of beef;

- 2 slices of rye bread (sour);

- 150 grams of bacon;

- 50 grams of ghee;

- 2 glasses of meat broth;

- 100 grams of flour;

- 100 grams of sour cream;

Salt the meat and fry in ghee, having previously "rolled" in flour. Chop vegetables, mix with bread and spices. In the container that will be used for stewing beef, put the thinly chopped bacon in the first layer, then put the fried meat, then vegetables, again meat, again vegetables. Pour the hot broth over the contents of the saucepan so that the liquid covers the contents of the container. We put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before cooking.

Recipe 3: Beef stew with mushrooms

Beef goes well with mushrooms, it is not surprising that these ingredients are often included in the same dish.

- 500 grams of beef;

- 500 grams of fresh mushrooms;

- 2 tablespoons of fat;

- 1 glass of sour cream;

- black peppercorns;

Cut the meat into pieces, beat them off, fry together with the onion rings. Fry the mushrooms separately in fat and add to the fried beef. Fill the dish with sour cream, add pepper and salt. Transfer the beef with mushrooms to the pots, place in the oven and simmer for 2 hours.

A dish with boiled potatoes, previously covered with dill, is served.

Recipe 4: Beef stew with prunes

Beef can be not only salty, but also sweet; a combination with prunes is very appropriate here.

- 700 grams of beef;

- 600 grams of prunes;

- 100 milliliters of vegetable oil;

- 50 grams of wine vinegar;

- 1 glass of orange juice;

- 2 glasses of meat broth;

- 50 grams of butter;

- 50 grams of tomato paste;

- 50 grams of wheat flour;

Chop the meat, fry it, put it in a container, add water and simmer over low heat.

Prepare the sauce separately: mix wine vinegar and sugar, cook until golden brown, then add orange juice and broth. Add flour to the meat, pour the sauce, put the tomato paste. Simmer the dish for half an hour, then add the prunes, lemon slices and pepper, and cook over low heat again.

For stewing, they usually take the shoulder part of beef.

Before stewing, the meat should be marinated, the easiest way is to pour red wine over it and leave it for 6 hours.

Beef is stewed from 40 minutes to 2.5 hours.

To make the meat thoroughly stewed, become soft and tender, you can add alcohol, for example, vodka, beer or cognac.

Beef is a valuable protein product and a constant source of iron. A variety of dishes are prepared from it, but it is most delicious stewed. However, to make the beef juicy and soft, you need to know some secrets.
Recipe content:

Beef is delicious and nutritious meat. This is a real storehouse of protein, B vitamins and minerals. Of the many options for its preparation, the most convenient way is to stew. This process will make even the toughest meat soft and tasty. The time for stewing beef usually takes from 40 minutes to 2.5 hours. It depends on the age of the animal and the part of the carcass. The softest parts of beef are roast beef and fillet. Also, the most commonly used parts include the shoulder blades, neck and hip part. If you decide to cook a beef stew, the following tips and tricks will help you to make the usual dish even tastier.

How to stew beef properly - principles and methods of cooking

Despite the fact that beef is very popular, not every housewife cooks it with pleasure. Since this type of meat is considered capricious, because not always juicy. To know how to stew beef properly so that it is soft, you need to keep in mind some secrets.

You can distinguish young beef (veal) from an adult animal by softness, light meat, fine fibers and light fat. Old dark red beef with yellow fat.
Always clean the meat from films and fat before cooking.
Cut it into portions across the grain. Then it will deform less during heat treatment, it will become soft faster and it will be easier to chew.
For stewing, it is better to cut the meat into small pieces, then in the process of prolonged heat treatment the fibers will become soft.
To soften the beef, marinate it for 2-8 hours in milk, red wine, vinegar, lemon juice, citric acid, kefir, sour cream, etc. The acid softens tough fibers well.
Additionally, you can soften the pieces of meat by first beating them with a kitchen hammer.
The fibers will become soft and easily separate from each other when stewing meat over low heat for at least an hour.
A little liquid is required for stewing meat. It should not completely cover the pieces, otherwise they will cook, not stew.
When stewing, make sure that the liquid does not boil or boil, otherwise the meat will be tough and tasteless.
Beef stew goes well with soy sauce, bell peppers, garlic, nutmeg, coriander, thyme, mustard, chili.
You cannot salt the meat long before heat treatment, otherwise it will lose juices. Salt the beef half an hour before cooking. Then it will retain its color and be juicy.
For stewing, use a rooster, clay pots, a thick-bottomed saucepan, and other heat-resistant utensils.
The lid must be tight and free of steam.

Braised beef with onions in a pan: a classic recipe

Beef stew with onions in a pan turns out to be soft and juicy. The main thing for frying is to use a thick-bottomed pan, ideally cast iron. Then the meat will not burn, and will not dry out.

Caloric content per 100 g - 275 kcal.
Servings - 3
Cooking time - 2 hours

Braising is a method of cooking with the addition of liquid., a cross between cooking and frying. When stewed, foods with a hard texture become soft. Of course, the perfect piece of fresh beef is best cooked - it's quick, tasty and healthy. But in the home kitchen, we often use the contents of the freezer, and for frozen meat, stewing is the best option... When stewing, the meat turns out to be not as beautiful as when frying - it does not have an appetizing golden brown crust, but it has a wonderful taste and, most importantly, it is very tender.

You will need:

beef 0.8 - 1 kg
butter 100 gr
onion 4 pcs
water or dry wine 150 ml
bay leaf 2 pcs
ground black pepper
allspice peas

Step-by-step photo recipe for cooking:

Wash the meat dry with a paper towel. Pre-thaw frozen meat at room temperature. Cut the meat the way you like best: cubes, thin long pieces.

I cut with big thick ones in pieces 1.5 cm wide.

Large pieces of meat are needed pre-beat off because beef has tough fibers and connective tissue.

Before beating, place a piece of meat in plastic bag- so you protect yourself and the kitchen from splashes.

The connective tissue of meat can be destroyed in another way - cut the surface of the piece on both sides with a knife, try not to cut through the meat. Like this.

Salt and pepper meat on both sides.

Slice.

On the bottom of a heavy-bottomed or non-stick saucepan, place Bay leaf and allspice peas... Cover the bottom with a little onion, add a few slices butter.

Now stack meat shifting it and butter.

So fill the entire pot. Onion and oil should be on top.

Add liquid to the pot. It could be water or - white or red. In Russia, it is customary to stew meat with water, and the inhabitants of the Mediterranean use wine and it is very tasty. Anyone who once tries to cook food with wine will forever remain a fan of this particular additive. Do not be afraid to use wine when cooking - during the boil, alcohol completely evaporates from it, only a pleasant sourness and aroma remain. Dishes with evaporated alcohol can be given to children.

Cover the pot with a lid and extinguish on the smallest fire 2 hours... When stewing, look into a saucepan and, if the liquid evaporates strongly, add water or wine.

After 2 hours, having breathed plenty of wonderful aromas that will surely fill your home, you will receive a wonderful stew that goes well with any traditional Russian side dish - rice, potatoes, or with something unusual for us.

Bon Appetit!

And this is how it looks beef steak... How to cook it according to all the rules, see

Beef stew. A short recipe.

You will need:

beef 0.8 - 1 kg
butter 100 gr
onion 4 pcs
water or dry wine 150 ml
bay leaf 2 pcs
ground black pepper
allspice peas

Wash the meat, dry with a paper towel. Pre-thaw frozen meat at room temperature. Cut the meat as you like: into cubes, thin long pieces or large thick pieces 1.5 cm wide.If you decide to cut the meat into large pieces, you must first beat it off, since beef has tough fibers and connective tissue.
Season the meat with salt and pepper on both sides.
Chop the onion.
Place bay leaves and allspice peas on the bottom of a heavy-bottomed or non-stick saucepan. Cover the bottom with a little onion and add a few slices of butter. Lay the meat on top, shifting it with onions and butter. Fill the entire pot. Onion and oil should be on top.
Add liquid to the pot. It can be water or wine - white or red.
Cover the pot with a lid and simmer over the lowest heat for 2 hours. Look into the saucepan while stewing and, if the liquid evaporates strongly, add water or wine.

In contact with

Gravy Beef Stew is a very simple recipe that requires a minimum of food. The cooking process is not laborious, but long. This meat dish goes well with any side dish, be it pasta, mashed potatoes, buckwheat or rice porridge.

The beef stew is not as fat as pork, and besides, the meat is tender, juicy and soft. It is also suitable for a festive table. There are recipes for cooking beef stew with gravy in a slow cooker and in a pan. Which method to choose from them depends on the individual preferences of the hostess.

There are several ways to cook beef stew in a pan. Recipes differ both in the method of preparation and in composition. There are several secrets that will make the dish more tender and juicy.

The classic recipe includes the following ingredients:

beef - 1500 g;
large onions - 3 pcs.;
large carrots - 1 pc .;
water - 300 ml;
salt - 1.5 tsp;
black pepper (ground) - about, 5 tsp;
sweet paprika (ground) - 1 tsp;
olive oil - 50-70 ml.

How to cook gravy stew? First you need to rinse the meat under cold water, clean it from tendons, films, excess fat and cut into cubes 3 × 3 cm in size. After that, peel 3 onions and carrots. Cut the onion into rings and divide them into 4 parts, and chop the carrots on a grater.

Next, pour the sunflower oil into a frying pan and heat it up. After that, fry the onion until translucent, during which add the carrots and simmer for 5 minutes over low heat. Then put pieces of beef in the chopped vegetables and leave to simmer over high heat for 5 minutes so that all the moisture evaporates.

This is the first cooking secret. In this case, the meat will not be as tough. In this case, it is recommended to stir the meat constantly. After this time, pour boiling water so that it covers all the meat. Boiling water makes the meat soft - this is the second secret. Then cover and simmer over minimum heat for 40 minutes. At this stage, add salt, pepper and paprika. Seasoning in the middle is the third secret. Then the beef is juicy, tasty and soft.

This recipe is designed for 10 servings, so it's perfect for a festive table. And for those who follow the figure, it will be interesting to know the approximate number of calories.

In 100 g of stewed beef, about 185 kcal, proteins - 12, 91; carbohydrates - 1, 38; fats - 14, 12.

Tomato Juice Recipe

The recipe assumes the presence of such products:

beef - 500 g;
carrots - 1 pc.;
soy sauce - 2 tbsp l .;
tomato juice - 300 ml;
cream or sour cream - 2 tbsp. l .;
pepper (sweet) -1 pc.;
onion - 1 pc.

As in the previous recipe, rinse the meat under cold water. peel it and vegetables. The method of preparation of such a recipe differs in cutting: the beef must be cut into thin strips, and then stewed in oil until the liquid has completely evaporated.

Then add the onion and soy sauce to the meat, stew again and add the carrots. After that, the meat is poured with tomato juice. You can add water if it is not completely covered. While the meat is stewing, add finely chopped bell peppers. After a few minutes, add cream or sour cream, stir and leave to cook for another couple of minutes.

Beef with bacon

Another unusual way to cook beef stew is the lard recipe.

beef - 600 g;
onion - 3 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.;
rye bread - 2 slices;
bacon - 150 g;
ghee - 50 g;
flour - 100 g;
sour cream - 100 g;
celery root;
Bay leaf;
salt;
pepper;
greens.

Wash and peel the beef before frying. The process is similar to the previous recipes. Salt the meat and roll in flour. Then fry in ghee. After that, chop all vegetables and add bread and spices to them. Put thinly chopped bacon on the bottom of the baking sheet, the next layer is fried beef, then vegetables, meat and again vegetables.

As in other recipes, pour the entire contents with hot meat broth and put in the oven for 2 hours. Add sour cream half an hour before cooking.

Stewed beef with mushrooms

This recipe will appeal to fans of mushroom dishes. For cooking you will need:

beef - 500 g;
mushrooms - 500 g;
onion - 1-2;
fat - 2 tbsp. l .;
sour cream - 1 glass;
Dill;
salt;
pepper.

To do this, you need to peel and cut the mushrooms and beef. Fry the latter with onions in oil. Fry the mushrooms in fat in a separate container, then add to the meat. After that, pour all the ingredients with sour cream and transfer to pots for stewing in the oven for 2 hours.

Multicooker recipe

The multicooker has become an indispensable helper for any housewife in the kitchen. The following will describe how to cook beef stew with gravy in a cartoon cooker.

Compound:

beef - 1500 g;
potatoes - 6 pcs.;
tomato - 2 pcs.;
carrots - 2 pcs.;
celery - 6 sticks;
onion - 1 pc.;
butter - 50 g;
vegetable oil - 1 tbsp. l .;
beef broth - 1 cube;
flour - 4 tbsp. l .;
garlic - 2 cloves;
parsley;
red wine - 1 glass;
dried thyme - 1/8 tsp;
water - 3 glasses;
ground black pepper - 1 tsp;
salt - 2 tsp

Before cooking, it is recommended to rinse the beef well and cut into medium pieces. Then season them and roll in flour, fry in the "baking" mode until golden brown in a saucepan in butter melted in vegetable oil. Then season with parsley and spices and add wine.

After 5 minutes, chop the tomatoes, add water, broth and put on the "stewing" mode. The duration of this stage is 1 hour. Then add vegetables and cook until the potatoes are tender.

As you can see, there are a lot of recipes for cooking beef with gravy in a slow cooker and in a pan. Each method differs in its ingredients, cooking method and flavor.

Therefore, each housewife will always have in stock original options for how to cook such a meat dish.

Beef stew - food preparation

Beef stew - cooking utensils

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes, it is not surprising that the stew in this particular vegetable is the most popular among Russian housewives.

Ingredients:
- 500 grams of beef;
- 800 grams of potatoes;
- 2-3 onions;
- 1 tablespoon flour;
- 2 tablespoons of butter;
- 2-3 pieces of bay leaves;
- several pieces of carnations;
- 3 cups boiling water;
- ground black pepper;
- 5 pieces of peppercorns;
- salt.

Cooking method

Cut the meat into 5-6 pieces, salt, pepper, bread in wheat flour and fry in butter until a golden brown crust appears. Add 1 glass of water to the pan, boil, add 2 more glasses of hot water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add onion (finely chopped), potatoes, cloves, peppers and lavrushka to it. Simmer over low heat for half an hour or 40 minutes.
Typically, this dish is served with vegetables or a salad of cucumbers and tomatoes.

Recipe 2: Beef stew in Russian

This dish was prepared by our grandmothers and grandmothers, today we have the opportunity to try one of their favorite delicacies.

Ingredients:
- 600 grams of beef;
- 3 onions;
- 1 carrot;
- 4 potatoes;
- 2 slices of rye bread (sour);
- celery root;
- 150 grams of bacon;
- 50 grams of ghee;
- 2 glasses of meat broth;
- 100 grams of flour;
- 100 grams of sour cream;
- Bay leaf;
- pepper;
- greens;
- salt.

Cooking method

Recipe 3: Beef stew with mushrooms

Beef goes well with mushrooms, it is not surprising that these ingredients are often included in the same dish.

Ingredients:
- 500 grams of beef;
- 500 grams of fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black peppercorns;
- Dill;
- salt..

Cooking method

Recipe 4: Beef stew with prunes

Beef can be not only salty, but also sweet; a combination with prunes is very appropriate here.

Ingredients for meat:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters of vegetable oil;

Ingredients for the sauce:
- 50 grams of wine vinegar;
- 1 glass of orange juice;
- 2 glasses of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.

Cooking method

Chop the meat, fry it, put it in a container, add water and simmer over low heat.
Prepare the sauce separately: mix wine vinegar and sugar, cook until golden brown, then add orange juice and broth. Add flour to the meat, pour the sauce, put the tomato paste. Simmer the dish for half an hour, then add the prunes, lemon slices and pepper, cook again over low heat ..

For stewing, they usually take the shoulder part of beef.

Before stewing, the meat should be marinated, the easiest way is to pour red wine over it and leave it for 6 hours.

Beef is stewed from 40 minutes to 2.5 hours.

To make the meat thoroughly stewed, become soft and tender, you can add alcohol, for example, vodka, beer or cognac.