Potato stew. Delicious stewed potatoes with stew - cooking according to the recipe with step by step photos in the pan

Many people associate stew with potatoes or porridge with a hike, tents, delicious food cooked on the fire. They forget that this dish can be cooked at home, and canned food is easy to cook on your own or buy a proven option in jars. Pay attention to the label - the amount of meat should be at least 70%.

How to cook stew potatoes

Cooking potatoes with stew is a simplified version of the roast. The products must be fresh, and the meat must be juicy, then the dish will turn out good. The product can be taken from chicken, pork, lamb or beef, it does not matter: the main thing is that it be of high quality. Potatoes must first be boiled, fried or baked, and then combined with meat and vegetables: carrots and peas. Check out the simple recipe below.

In a slow cooker

This is the easiest way: you just need to throw everything into the multicooker bowl, salt, set the desired mode and wait a bit. Stew with potatoes in a slow cooker will cook itself, and you can do other household chores without worrying about the result. The dish will turn out less greasy than when frying in a pan. To do this, select the program "Extinguishing".

in a frying pan

There is an option for those who like fried food. If you want to keep a crispy crust - just mix the cooked potatoes with meat, without adding anything else, reheat slightly and serve. Fried potatoes with stew in a pan full meal, to which you can separately make fresh salad from cabbage and cucumbers or other vegetable garnish. Salted tomatoes and cucumbers work well.

in a saucepan

Stewed potatoes with stew in a saucepan is already a solid dish that you can count on for several days. Most of all, it looks like a classic roast, only softer and more tender due to the structure of the meat. It is fibrous, spreading throughout the pan, then falling into each spoon. Be sure to add carrots and herbs for a rich taste, optionally canned or fresh peas. Step by step recipe how to cook the dish is presented below.

In the oven

If you bake potatoes with stew in the oven, add a little fresh vegetables, greens and cheese - it will turn out hearty meat casserole. This can be offered to guests, even put on the festive table, because the dish comes out very tasty, fragrant, looks appetizing. For baking, take old potatoes and juicy meat so that you do not have to add excess water.

Potatoes with stew - recipe with photo

Explore the stew potato recipe, dish variations, cooking methods and photos to choose your option on different cases life. There are mouth-watering options with cabbage, mashed potatoes, vermicelli. Photos will help to understand the whole process to the smallest detail. Make a soup if you want a first, or a stew if you want a hearty warming meal. FROM step by step instructions you can avoid mistakes.

Stewed potatoes with stew

• Servings: 4 persons.
• Calorie content of the dish: 400 kcal.
• Cuisine: international.

Stewed potatoes with stew - the easiest option without additives. It is first cooked in a deep frying pan or saucepan under a lid until half cooked. Then add beef or pork ready goulash from a jar and simmer until the potatoes are soft. Periodically, you need to add water so that the products do not fry, do not stick to the bottom. Instead of water, you can take vegetable or meat broth then it will taste even better.

Ingredients:

• potatoes - 1 kg;
• cooked meat - 500 g;
• water or broth - 1 l;
• salt - 1 tbsp. l.;
• pepper - 1 tsp;
• dill - 1 bunch;
• onion - 1 pc.

Cooking method:

1. Peel the potatoes, cut into cubes, put in a deep bowl, pour a little water or broth, bring to a boil, simmer under the lid for about 20 minutes, adding liquid when it evaporates.
2. Chop the onion. In a separate frying pan, heat a little oil, fry it.
3. Gently pour the meat with all the jelly that is in the jar into the pan, mix. Add some liquid, simmer for 5 minutes.
4. Put meat to boiled potatoes, mix, salt, pepper, add dill, cook together for another 10 minutes.

fried

• Servings: 2 persons.
• Calorie content of the dish: 400 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: easy.

For this recipe, you must first fry the vegetables, then immediately combine with the stew. Take her homemade or purchased, in banks. This is a quick, satisfying, uncomplicated lunch, because everyone knows how to fry potatoes. Of the additives, you may only need garlic and herbs. In general, fried potatoes with stew do not need sauce and fillings: on the contrary, it can ruin it.

Ingredients:

• potatoes - 0.5 kg;
• stew - 300 g;
• garlic - 1 head;
• salt pepper;
• dill - 1 bunch.

Cooking method:

1. Peel the potatoes, cut into cubes or slices, fry in vegetable oil until golden brown. Do not cover.
2. Finely chop the garlic, add to the pan, mix well. Salt, pepper.
3. Put the meat from the jar into a separate pan, heat it up, evaporate the excess liquid. It should come out moist, but not wet.
4. Combine all products, mix quickly. Serve sprinkled with fresh dill.

with cabbage

• Cooking time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 400 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: easy.

If you cook only cabbage with stew, you get less high-calorie, diet option. Almost any vegetable can be added to this dish. It is worth trying the option with cabbage - it is healthy and available product, which also goes well with the rest of the ingredients. It is better to stew it separately in tomato paste: so stewed potatoes with cabbage and stew will be the most delicious.

Ingredients:

• potatoes - 1 kg;
• canned meat- 500 g;
• cabbage - half a head of cabbage;
• onion - 1 pc.;
• tomato paste - 3 tbsp. l.;
• carrots - 1 small;
• salt pepper.

Cooking method:

1. Chop the cabbage, put it on a preheated pan sprinkled with vegetable oil, add the chopped onion, simmer under the lid for about 20 minutes. Salt and pepper.
2. When cabbage is golden and soft, add tomato paste, grated carrots.
3. Separately stew, boil or fry potatoes.
4. In a large saucepan, combine the cooked potatoes, cabbage, meat. Stir, add more spices, if necessary, sprinkle with herbs.

Puree

• Cooking time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 250 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: easy.

If you like crushed potatoes more than other types of potatoes, make mashed potatoes with stew. You can mix them to get homogeneous mass, but it is tastier to put meat with vegetables on top of mashed potatoes. From the stewing of meat in the pan, there should be liquid gravy - do not pour it out ahead of time. Add mushrooms, peas or other vegetables to the composition. Use only milk for puree, not water.

Ingredients:

• potatoes - 1 kg;
• stew - 500 g;
• milk - 500 ml;
• onion - 1 pc.;
• canned or frozen peas - 200 g;
• carrots - 1 small;
• butter- 20 g;
• salt pepper.

Cooking method:

1. Wash potatoes, peel, boil in salted water until tender. Drain water into a separate bowl. Mash with a potato masher, gradually pouring in hot milk. You may also need water left over from cooking. Use water only if there is not enough milk to desired consistency. You need to add butter. It is also worth wrapping in a towel and setting the pan with mashed potatoes to the side.
2. In a separate pan, heat a little oil, fry the onions, carrots. Add meat from jar, mix well. If the peas are frozen, pour boiling water over them, let them stand for 5 minutes, then drain the water, add them to the pan. Canned to use immediately. Add a little water or broth, simmer under the lid.
3. Mashed potatoes Put the stew on a plate. Drizzle liquid from pan. Garnish with parsley or dill or serve without them.

Soup with vermicelli

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.

When there is no time to cook the broth - soup with stew and potatoes will help to quickly prepare the first. If the jelly in the jar is too fatty, add only the meat, otherwise the soup will be heavy. Better chicken or beef pasta you can choose any, but short vermicelli or horns work best. They should not be too large and thick.

Ingredients:

• potatoes - 0.5 kg;
• meat envelopes - 500 g;
• water - 3 l;
• onion - 1 pc.;
• canned peas - 200 g;
• carrots - 1 pc.;
• vermicelli - 200 g;
• salt pepper;
• greens - a bunch.

Cooking method:

1. Pour water into a large saucepan, put the diced potatoes. Bring to a boil, add salt, cook for another 10 minutes.
2. Heat up a little in a pan. vegetable oil, fry onions, carrots. Add stir-fry to soup.
3. Pour pasta, peas there. After 10 minutes, add the meat along with the contents of the jar, chopped greens, mix, turn off the heat. Let the soup stand covered for another 15 minutes.

Roast

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: medium.

Roast with stew and potatoes will turn out even tastier than usual (with fried meat), because it certainly will not be dry or hard. It is best to eat such a dish in winter, it warms and satisfies hunger for a long time. The whole process is not difficult, but it will take some time: in order to achieve the desired deep taste, you need to stew food for a long time, constantly looking after the stove so that they do not burn.

Ingredients:

• potatoes - 1.5 kg;
• stew - 500 g;
• onion - 1 pc.;
• carrots - 1 large;
• tomato paste - 3 tablespoons;
• garlic - 1 head;
• spices: paprika, salt.
• water or broth.

Cooking method:

1. Wash potatoes, peel. Cut into cubes. Grate the carrots, chop the onion very finely.
2. Put in a saucepan in layers: potatoes, carrots, onions. Salt each layer, sprinkle with paprika. Instead, you can use a pinch of red pepper or any seasoning for meat. Pour some water, cover with a lid, simmer. Do not stir.
3. When the potatoes are almost ready, add the tomato paste, meat and all the liquid from the jar, squeeze out the garlic, mix.
4. Simmer all together, adding liquid, about 30 minutes. Stir occasionally.

in a cauldron

• Cooking time: 80 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: medium.

Potatoes with stew in a cauldron are the same camping food that you can cook on vacation in the forest with friends. On the fire, the roast turns out to be especially tasty, with the smell of smoke and game. The dish, like pilaf, is traditionally prepared by men. Meat for this is better to use homemade, pre-cooked. It can be either beef or pork, or chicken. If you buy - take a proven option. Mushrooms will add aroma and taste to the dish.

Ingredients:

• potatoes - 2 kg;
• meat envelopes - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• mushrooms - 1 kg;
• garlic - 2 heads;
• spices: paprika, salt, pepper.
• water or broth.

Cooking method:

1. Peel potatoes, cut into cubes. Fold in a cauldron, pour water, cook until half cooked.
2. Wash mushrooms, cut into large pieces. Onions, carrots finely chopped. When the potatoes are ready, drain the water into a separate bowl, add vegetables, mushrooms, garlic, meat, mix.
3. Simmer, topping up the water drained from the potatoes, for half an hour.

Stew

• Cooking time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: international.
• Difficulty of preparation: medium.

It will also be good to add vegetables to the stew with potatoes, and you can take any that are seasonal in the refrigerator. In summer, zucchini, tomatoes, peppers, eggplants are suitable, in winter - beans, peas, cabbage. Your meal will be hearty, healthy and very tasty. Preparing this option is relatively easy, like a regular stew or roast, it takes about an hour.

Ingredients:

• potatoes - 1 kg;
• canned food, cooked meat - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• beans in a jar - 400 g;
• tomato paste - 5 tbsp. l;
• tomato - 1 pc;
• cabbage - 300 g;
• spices: paprika, salt, pepper.
• water or broth;
• greens - any to taste.

Cooking method:

1. Peel potatoes, cut into cubes. Simmer in a pan until half cooked, so that it is slightly firm.
2. In another pan, heat the oil, put the chopped cabbage, simmer until golden brown. Take aside.
3. Fry onions, carrots.
4. In a large saucepan, lay out in layers: half of the frying, potatoes, part of the meat, cabbage, the second half of the frying, beans, the second part of the meat, diced tomato. Put the tomato paste on top, pour a little water or broth. Season each layer to taste.
5. Cover, simmer for 15 minutes, then mix the contents of the pan, simmer for another 10 minutes. At the end, sprinkle with herbs.

Hostess Tips:

1. Do not be afraid to experiment, add any vegetables and mushrooms - champignons, porcini mushrooms, chanterelles.
2. If you want to get more rich taste- add vegetable or chicken bouillon instead of water.
3. So that the stew with potatoes does not burn, and all the ingredients are ready at the same time - simmer over low heat.
4. Young potatoes are not suitable for stewing. It can only be fried separately.
5. In a slow cooker, you will need 40 minutes to cook the stew.
6. You can bake in the oven great shape or in small serving pots.

Learn how to cook delicious with photos and videos will help you.

Video

For the hostess, especially in a large family, stew with potatoes is one of the most favorite dishes. Its advantages are obvious: tasty, satisfying, loved by everyone. At the same time, the dish is prepared quite simply and quickly, and due to the use of various vegetables and spices as ingredients, you can achieve a wide variety of flavors and aromas. It is also respected by tourists, hunters and fishermen: walk at least a hundred kilometers - stew and potatoes will definitely help restore strength.

• potatoes - 7-8 potatoes;
  
• stew (beef or pork) - 250 g;
  
• bulbs - 2 pcs.;
  
• carrots - 1 pc.;
  
• garlic - 2 cloves;
  
• tomatoes - 1 pc.;
  
• tomato sauce or pasta - 1 tbsp. a spoon;
  
• butter - 1 tbsp. a spoon;
  
• herbs, pepper, salt - to taste.
  

1. Finely chop the onion, garlic.
   
2. Grate peeled carrots.
   
3. Finely chop the tomato.
   
4. Remove the fat from the stew, transfer it to a plate and crush it to the fibers. If hard pieces come across, then cut them with a knife.
   
5. Peeled potatoes cut into cubes or slices. Pour water into a container with potatoes. Potatoes should be filled with water to half or completely. Put the dishes with potatoes on the fire. First, you can open the burner at full power, and when the water boils, be sure to reduce the heat as much as possible. Stir often to keep the potatoes from burning.
   
6. While the potatoes are simmering, sauté the onions. thick-walled pan in a small amount of oil for about 5 minutes.
   
7. After that, add the grated carrots to the same pan and fry the indicated components for 3-5 minutes.
   
8. Add chopped tomato to the same - and fry everything together for 3 minutes, not forgetting to periodically stir the contents of the pan.
   
9. Add tomato paste (sauce) to the pan, mix everything well. As soon as the resulting mass begins to boil - put the stew. Keep on fire for 3-5 minutes.
   
10. By this time, the potatoes will be almost ready. Be sure to drain off excess broth. Transfer the contents of the pan to a bowl with potatoes, mix everything well, add salt, seasonings and hold for another 5-7 minutes.
    
11. The potatoes are ready. Now you need to add greens, garlic, butter. Stir and cover, turn off the heat.
    

Potatoes with stew and sour cream
Very tasty, tender and nutritious potatoes with stew and sour cream are obtained. For cooking this dish prepare the following ingredients:

• potatoes - 7-8 pcs.;
  
• stew (beef or pork) - 1 can;
  
• bulbs - 2 pcs.;
  
• garlic - 2 cloves;
  
• tomato - 1pc;
  
• bell pepper- 1-2 pieces;
  
• vegetable oil - 1 tbsp. a spoon;
  
• sour cream - 1-2 tablespoons;
  
• pepper, salt, herbs - to taste.
  

1. Wash vegetables in cold water. Cut the peeled potatoes into cubes and fry in a pan in sunflower oil.
   
2. Separately, fry the chopped onion and garlic (3-5 minutes). Add the stew here (it is better to grind it in advance). Stir, fry the resulting mixture for another 3 minutes.
   
3. Mix vegetables and stew with potatoes, mix, add water, pepper, bay leaf.
   
4. Add finely chopped tomatoes, bell pepper, salt and simmer until cooked.
   
5. Add sour cream, herbs and simmer for another 2-3 minutes. The dish is ready.
   

This is my childhood dish. In the nineties, stew was festive product and on the table was, of course, not often. There was a military unit near our small town and the market often sold stew from military stocks. The quality was excellent and it was cheap to buy. For the rest of my life, I remember these beautiful turrets made from canned soldiers. And for the rest of my life I fell in love with this yummy. As it turned out, not everyone knows that you can do this :) So I'm sharing the recipe.

But I have both onions and greens in it, but in fact everything was prepared much easier. Especially in winter it was great to eat potatoes with stew with homemade pickles)))

For about 4-6 servings:

• 1 kg potatoes
• 1 can of stew (usually cans of 350-380 gr, take any one you like, even beef, even pork)
• 1 bulb
• some greenery if desired
• salt to taste

Peel the potatoes and put them in a saucepan, add water and put on the stove. Cook until done. Salt at the end. When potatoes boiled, drain the water and mash it into a puree.

While the potatoes are cooking, you need to do stew. It is better to start this business when the potatoes are already boiling in full. You can, of course, not bother like that and just warm up open jar with stew on the stove, and then add to the potatoes. It would be convenient in nature. But I will show you how to make this dish even tastier.

To do this, you need to open a jar with stew, put the meat in a bowl and divide it into small pieces(with a fork, spoon, knife - the more convenient).

Pour the fat into the hot skillet. Cut the onion even into cubes, even into half rings, and fry it in this fat until golden brown. I love strongly fried onion so I cook longer.

Add the meat to the pan and the rest of the contents of the jar (except bay leaf), mix and cook for another minute.

Pour the contents of the pan into a saucepan potatoes(well, if the potatoes are just cooked and you just mashed them). Mix. You can add chopped herbs if you like.

Divide it all on plates and serve.

This one is especially good potato with stew with black bread, mustard and homemade pickles :)

Enjoy your meal!

Prepare necessary ingredients.Peel onions and carrots, cut into small cubes. Pour 2 tablespoons of vegetable oil into the pan, heat over medium heat for 1 minute, put the carrots and onions and fry for 2-3 minutes, stirring occasionally.

Peel potatoes, cut large pieces salt to taste and season with black ground pepper, to stir thoroughly.

Pour 2 tablespoons of vegetable oil into a frying pan or cauldron, put the potatoes and fry for strong fire for 10-15 minutes (until a golden crust appears), stirring occasionally.

Spread the stew evenly over the potatoes.

Spread over the stew tomato dressing, pour in water, close the lid and send to a low fire.

Stew potatoes with stew for 45-50 minutes. There is no need to remove the lid or stir the contents during cooking. 5 minutes before the end of cooking, gently stir and, if necessary, salt.

Delicious and hearty potatoes along with fragrant and tender meat Arrange on plates and serve warm.

Enjoy your meal! Cook with love!

Every hostess tries to diversify daily menu. And if to festive table preparing delicious side dishes is not difficult, with ordinary food it can be difficult. Sometimes there is not enough time and imagination for cooking delicious lunch. This is especially true for second courses. All women used stew at least once in cooking. Try stewed potatoes with stew.

You will see, your household will be satisfied. Despite such classic ingredients This dish is distinguished by its unique and rich taste.

Cooking potatoes with stew in a saucepan

by the most simple recipe cooking such a second course is considered stewed potatoes with stew in a saucepan. You can choose the stew at your discretion: pork, goose, beef, chicken. Prepare the necessary ingredients and kitchen utensils. Let's start the cooking process.

Compound:

• potato;
• carrot;
• any stew in pieces;
• onion;
• Bulgarian or allspice;
• salt and seasonings.

Cooking:

Read also:

The recipe for delicious potatoes with vegetables and stew

To diversify your daily diet, we recommend trying stewed potatoes with stew and browned vegetables. This dish will be not only nutritious, but also healthy, and the vegetables will give the side dish an extraordinary taste. Let's look at the recipe step by step with a photo.

Compound:

• potatoes;
• tomatoes - 3-4 pcs.;
• sour cream - 50 g;
• Bulgarian pepper and peas;
• carrot;
• sunflower oil;
• onion;
• Bay leaf;
• seasonings and salt;
• garlic;
• stew.

Cooking:

The second dish in a slow cooker in a hurry

The slow cooker has now become an indispensable assistant for many housewives, because with the help of such a simple kitchen appliance You can cook many different and delicious dishes. The most important thing that a woman needs is only to prepare all the ingredients, cut them, send them to the multicooker bowl and set the desired program mode. It is especially convenient to cook in a slow cooker when you do not have enough time.

Stewed potatoes with stew can also be cooked in a slow cooker. Such a side dish turns out to be crumbly, tender, soaked in spices, seasonings and fat. Believe me, a dish cooked in a slow cooker will not leave your household indifferent. Let's take a look at the steps in the preparation.

Compound:

• potato;
• Bay leaf;
• onion;
• garlic;
• carrot;
• stew (it is best to use beef);
• salt, seasonings;
• allspice;
• greens.

Cooking:

1. Before starting cooking, make sure that you have all the necessary ingredients at hand.
2. On the preparatory stage peel the potatoes, onions and carrots, wash them all thoroughly and chop them. Onions can be cut into half rings, and carrots can be cut into cubes.
3. The next step is uncorking the stew. After that, put the contents of the jar in a deep bowl.
4. The stew should be thoroughly mashed with a fork so that no residue remains. large pieces. Thus, its juice and rich taste will saturate the potatoes. Fat and liquid should not be decanted from the jar, as potatoes will be stewed in them.
5. We prepare the multicooker bowl and fix it. We do not use sunflower or butter for stewing.
6. We put all the ingredients in a bowl: potatoes, carrots, onions, stew, bay leaf.
7. Salt and season everything with spices.
8. Then add 2-3 tbsp. l. boiled water(can be hot).
9. Once again, mix all the ingredients thoroughly.
10. Close the lid and install the "Extinguishing" program.
11. Cooking time is 60-70 minutes.
12. At the end of the program, mix the stewed potatoes with stew and transfer to a saucepan. The dish is ready to eat.