Potatoes stewed with onions in a saucepan. Stewed potatoes with meat in a pan

Potatoes are not just the main, but the favorite vegetable on our table. And you can prepare an incredible amount of dishes from it, but it’s really hard to surprise loved ones and guests with something new - usually it’s present in such large quantities on our menus that it’s not easy to invent new serving and cooking options. A great alternative to classic fried or boiled potatoes is a recipe for stewed potatoes with carrots and onions. Vegetables are simmered in a fragrant and rich, delicious sauce, which gives them a unique soft taste. This dish will become your favorite side dish, especially since it’s very easy to prepare stewed potatoes!

Ingredients

potatoes – 0.5 kg
carrots – 3 pcs.
onions – 2 pcs.
greens (for decoration)
marjoram – 1 tsp.
salt, ground black pepper - to taste

How to stew potatoes with carrots and onions

To prepare this dish, it is better to use old potatoes (they are easier to stew), but you can also use young ones. First we need to peel the potatoes, and then cut them into small pieces (about 2-3 cm).

Now we clean and cut the carrots. It can be grated on a coarse grater, or it can be cut in half (lengthwise) and cut into half-slices. The larger the carrots are chopped, the more beautiful and vibrant the finished dish will look.

After the carrots, let's move on to the onions. We clean it and cut it into cubes.

Place the mixture of three chopped vegetables in a saucepan and stir.

Fill the vegetables with water. The water should not completely cover the vegetable mixture - there should be 1-2 cm left to the top.

Bring the dish to a boil, reduce the heat and cover with a lid. After ten minutes, salt it and add seasonings. We stew the vegetables, remembering to stir them from time to time.

Vegetables should be simmered until most of the water has evaporated. The rest of the liquid should become thick, absorbing potato particles and starch.

The finished dish can be decorated with finely chopped herbs. Potatoes stewed with carrots and onions are best served with meat or mushroom dishes.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings

Ingredients

pork – 500 g
large onion – 1 pc.
carrots – 1 pc.
potatoes – 1 kg
vegetable oil – 2 tbsp. l.
bay leaf – 1 pc.
black peppercorns – 4 pcs.
thyme – 2 chips.
salt - to taste
water – 500 ml
tomato paste – 1 tbsp. l.
garlic – 2 teeth.
dried or fresh dill - 1 tsp.

Preparation

I washed the pork, dried it with paper towels and cut it into medium pieces - 4x4 cm. I put them in a very hot dry frying pan (if the meat is lean, without fat, you can add oil).

I fried it over high heat, always without a lid, so that the meat would quickly become crusty on all sides. This way we will “seal” all the juices inside each piece; they will be retained inside during stewing, which means the pork will turn out juicy and soft. At the very end of cooking, I sprinkled the fried meat with salt, pepper and dried thyme, warmed it for a few seconds to release the aroma of the spices, and then transferred it to a saucepan for stewing.

In the same frying pan where the pork was cooked, I fried onions and carrots, cut into medium cubes. As soon as the vegetables were browned, I put them in the pan with the fried meat.

I poured about half a liter of water into the frying pan, added a little salt, a bay leaf and a couple of peppercorns, and boiled it.

Pour the resulting boiling broth over the contents of the pan - the liquid should completely cover the meat. I put it on the fire and simmered for 30-40 minutes until the pork became soft. The heat should be medium, the lid half open. At the end, I added a spoonful of tomato paste and let it boil until it dissolved.

Peeled the potatoes and cut them into medium slices. Placed it in a saucepan and simmered for another 20 minutes over low heat, covered. There should be enough liquid so that the potatoes slightly protrude above it (if you fill it completely, the dish will turn out to be too liquid). If necessary, you can add a little boiling water.

At the very end of cooking, when the potatoes had already reached condition, I added dill and a couple of cloves of garlic, chopped with a knife.

Immediately removed from heat, stirred gently and let stand covered for 10 minutes. If you boil the garlic, its taste will be less pronounced, otherwise it will steam slightly and will have a pleasant crunch, and the aroma will be simply fabulous!

The dish is best served hot. Potatoes cooked in a pan, stewed with meat, are very tasty, aromatic and juicy. The serving can be supplemented with sauerkraut and pickles; cucumbers are especially good.

All the secrets of stewed potatoes with meat

What to cook with? You can cook stewed potatoes with meat in a saucepan (preferably with a thick bottom) on the stove, in pots in the oven or in a slow cooker - I cooked it in a saucepan.

Why fry if the dish is stewed? Regardless of the cooking method, the meat pieces must first be fried and then simmered until soft. This is where the secret of the juiciness of the dish lies. It is worth frying in a frying pan separately (first the meat over high heat, then the carrots and onions over medium heat until transparent), but you can also immediately in a thick-walled pan, adding one first and then adding the other. The taste will be interesting if you fry not only meat, but also potatoes (in lard, in vegetable oil or with the addition of butter). But this kind of roast has more calories.

With what meat? Any type of meat from fatty pork to diet rabbit is suitable for cooking. For those interested: before frying the meat, try marinating it in soft Dijon mustard - the taste will be even richer and richer.

Does the variety of potato matter? What other than potatoes? It is better to take potatoes that are not overcooked, with a moderate starch content. Vegetables go well with meat and potatoes - not only carrots and onions, but also sweet bell peppers, eggplants, and zucchini. Cabbage stewed with potatoes and meat is another classic dinner dish that is loved by many families.

What about seasonings? Pay attention to seasonings. Dried dill, bay leaf, thyme and black pepper are a classic combination that will enrich the flavor of the dish. And a couple of cloves of garlic, sent to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? Tomato or pureed tomatoes are great. You can add a spoonful of sour cream to the tomatoes for tenderness, and replace the water with broth for greater richness. Adjust the amount of gravy at your discretion. If you like to soak the “yushka” with bread, increase the amount of liquid.

Stewed potatoes with carrots and onions is a very tasty and satisfying dish that can serve as both a side dish and a meal on its own. It will not be difficult for even a novice cook to prepare! But despite the fact that this recipe is very simple and quick, there are various variations of its preparation, and everyone, adding their own twist, can make stewed potatoes a unique dish!

So, to prepare stewed potatoes with carrots and onions, I took 6 small potato tubers, which is about 300-400 grams. All other ingredients are taken in smaller quantities, according to taste and eye. For example, a small block of carrots is enough, and one piece of onion is enough. This way, vegetables will not interfere with the perception of the main component - potatoes. We will also take garlic, potato seasoning, salt and ground black pepper - all these ingredients are added to taste. Don't forget to prepare vegetable oil for frying vegetables and water (hot or warm) for direct stewing.

My highlight will be the creamy taste of the finished potatoes; for this I will add sour cream along with water (it can be replaced with milk). And this dish cannot do without herbs; dill will perfectly refresh stewed potatoes! Let's get started!

We set the frying pan to heat up, at this time we chop the vegetables. This is where freedom of imagination begins - there are no rules when cutting vegetables! I cut the onion into rings.

I cut the carrots into slices. In this form, it will remain in the leading position of the dish, along with potatoes. You can also grate it, then the carrots will become part of the gravy.

I cut the garlic into thin slices. You can use a garlic press.

Pour a small amount of vegetable oil into a frying pan, add chopped vegetables and fry for 5 minutes.

Cut the potatoes into 4 parts.

Transfer it to the vegetables and fry for a couple of minutes.

Salt, pepper and add potato seasoning.

Mix. Pour in water so that it completely covers the vegetables. It took me about 1.5 glasses.

Add sour cream, mix and cover with a lid. Simmer over low heat for 15-20 minutes.

Add fresh dill or other herbs to the finished dish.

Mix and serve.

Stewed potatoes with carrots and onions are ready! Bon appetit!

As history tells, ancient people first began using potatoes as a cultivated vegetable about 5,000 years ago in the area near the Lake Titicaca basin - this lake is located on the border of the states of Peru and Mili.

Already in those ancient times, the role of potatoes was very important in the diet of the Indians in western South America.

When the Spanish conquerors arrived in South America in 1547, they saw wild potatoes for the first time. It was then that they first exported strange tubers to Europe.

Potatoes had a very, very difficult time taking root in Europe. Today it is impossible to imagine many recipes, including French-style potatoes, but once upon a time she had to go through a long period of non-recognition and undeserved condemnation.

The role of the church in those days was great, and it was because of its informational supply that potatoes were considered the “Devil's Apple”, because the strange vegetable multiplied not from grains, but in the ground. The history of potatoes in Europe is shrouded in a lot of prejudices and superstitions. To put it mildly, no one liked the new vegetable. This is no wonder, as the stories tell - people ate raw tubers, tried tops and green berries. Of course, this was accompanied by a lot of food poisoning. Doctors of those times very seriously believed that potatoes spread leprosy and could cause clouding of the mind.

As you know, Peter I brought the first sack of potatoes to Russia.

Today, potatoes are grown all over the world: in the Arctic Circle, in the deserts of Africa, and in the swamps of New Guinea. Potatoes have spread to 130 countries around the world.

Potatoes have long and firmly settled in our kitchens. Recipes for potato dishes are very numerous. Potatoes are used in the preparation of hundreds of different dishes - they are eaten in the morning, at lunch and for dinner. Potato recipes are prepared in a frying pan and in a saucepan, in a saucepan and pressure cooker, and in the newfangled slow cooker and double boiler. They cook soups, fry, mash, stew and others. How poor would our table be if we didn’t have recipes - French potatoes, potatoes in pots in the oven and Olivier salad? Potato salad, potato soup, potato omelet, potato roll, potato cutlets, potato pie and many others. Potatoes feed billions of people around the world and its honorary name “Potatoes – the second bread of humanity” is justified.

Today it is impossible to find a country or state in which potatoes are not considered a national product and which does not claim to have the best recipes from this vegetable. Alone or as an ingredient in various dishes, it has dominated world cuisine for several centuries.

Recipe No. 1 Homemade stewed potatoes without meat

Stewed potatoes are a very simple to prepare, favorite, everyday dish. It is probably difficult to find a person anywhere on the planet who will refuse a plate of aromatic and crumbly potatoes with a tasty gravy, somewhat similar to a rich soup. It is also not necessary to use meat to prepare this dish.

To prepare the dish, you need to take:

Potatoes 700g;

2 onions;

2 medium fresh carrots;

A bunch of fresh (various) greens;

A few bay leaves;

2-3 tablespoons vegetable oil;

To taste - salt, ground black pepper, garlic clove, dry seasonings.

1. Peel the peeled potatoes and cut them into long cubes with a cross section of 2x2 cm.

Delicious stewed potatoes!

If there is no meat at home, but you have potatoes, onions and a little butter, you can prepare a very tasty second course: stewed potatoes. It is good both hot (like a hearty stew) and cold (like a very tasty stew in a thickened sauce). When you eat simple stewed potatoes, you usually forget about the absence of meat, and this is a big plus in a situation when you need to cook something inexpensive and tasty for lunch or dinner.

In addition, stewed potatoes can be served with cutlets, sausages, a piece of sausage or brisket, lard or fried fish. It goes well with any non-liquid meat or fish dish.

And stewed potatoes are also very tasty to eat with all sorts of homemade preparations from tomatoes, cucumbers, mushrooms and sauerkraut. Yes, and with fresh vegetables and herbs too.

Let's cook stewed potatoes!

Composition of the dish

for 3-4 servings

Potatoes - 8 pieces;
Onions - 1 head;
Butter - 80-100 g (or vegetable oil - for a lean recipe);
Bay leaf - 2 pieces;
Allspice or ground black pepper - 0.5 teaspoon (or a piece of hot chili);
Salt - to taste.

How to cook stewed potatoes without meat

Cut the potatoes into cubes (size is optional, I cut them small). Finely chop the onion.
Place potatoes and onions in a saucepan. Add water (2/3 of the height of the vegetables). Bring to a boil, add oil, bay leaf, allspice and salt. Reduce gas to low, cover and simmer until tender, stirring occasionally. As a rule, onions and potatoes arrive at the same time.

Stewed potatoes cook quickly. It turns out tender and fragrant in a stunningly tasty and simple potato and onion sauce with a creamy taste and aroma.

Stewed potatoes with sauerkraut is a very tasty and satisfying dinner without meat!

Consistency of Stewed Potatoes

The amount of sauce in stewed potatoes depends on your taste preferences: there may be little sauce (when the dish cools down, it is not noticeable at all, it only envelops pieces of vegetables) or the potatoes can clearly and freely float in this aromatic nutritious liquid (almost like a thick soup). Both are delicious, I cook them in different versions depending on my mood.

If you think there is too much liquid, open the lid slightly and add heat. If, on the contrary, the potatoes are dry, add a little water.

How to make onions tastier

For those who do not like the taste of stewed onions, I advise you to first fry them in butter (which we would add at the end according to the recipe) until golden brown. And then put in the potatoes and add water.

Lenten stewed potatoes

Stewed potatoes can be made lean by replacing butter with vegetable oil. It will also be very tasty and satisfying!

When serving, the stewed potatoes can be sprinkled with fresh herbs (dill, parsley or basil).