Pork stew with vegetables and potatoes. Pork stew with potatoes - fragrant traditions

Pork stew with potatoes

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I don't know if it's correct to call it a stew, it's more like a stew of meat with gravy and potatoes. Be that as it may, the dish is very tasty, satisfying and easy to prepare. So if you are hesitant and can’t decide what to feed your family, feel free to start making pork and potato stew, the recipe with photos will be detailed step-by-step hint for beginners. Lots of potatoes, just the right amount of meat, and lots of thick, rich gravy. You can choose a set of spices and seasonings to suit your taste: here, in addition to pepper, thyme, basil and other “meat” spices will be good.

To make the gravy brighter and the taste more interesting, I added chopped tomatoes (can be replaced with tomato), garlic and bay leaves to the recipe for pork and potato stew.

Ingredients:

soft pork with fat (shoulder, neck) - 400-500 g;
potatoes - approximately 1 kg;
carrots – 1 large or 2 medium;
onions – 2-3 heads;
vegetable oil– 2 tbsp. l;
black and hot pepper (or paprika) - 0.5 tsp each;
garlic – 2 cloves;
bay leaf – 1-2 leaves;
water – 3-4 glasses;
tomato sauce - 0.5 cups or 4-5 chopped tomatoes;
salt - to taste.

How to cook pork stew with potatoes. Recipe

This is amazing delicious stew can be prepared from any part pork carcass. In my case, it was a shoulder blade - moderately fatty, soft meat, so it didn’t take much time to stew. If you take shank or brisket, the pork will take longer to cook, but the taste of the sauce and the whole stew will be richer. Before slicing, I rinse and dry the cut. I'm cutting in portioned pieces with a side of about 3 cm, so that each has fat.

After heating two tablespoons of oil in a deep frying pan, add the pork. Cook over moderately high heat for two to three minutes, turning as the color changes.

As soon as the meat is “sealed” and brightens on all sides, I turn up the heat a little to evaporate the juice faster.

I brown the pieces of pork until golden brown. Watch the frying and turn it over in time, otherwise the crust will become tough.

While the pork is roasting, I cut the carrots and onions into small pieces.

Moving the meat to the side, I pour the onion into the pan. I leave it to simmer until it is saturated with oil.

After about five minutes, the onion will become translucent and begin to turn golden - until this stage it needs to be fried, no longer.

I spread the carrots. Stirring with a spatula, fry until glossy.

To ensure that the meat and potatoes are ready at the same time, first simmer the pork with vegetables, adding a glass of water. If you immediately pour in the potatoes, they will boil, but the pork will still be tough.

I add some salt, cover with a lid and leave the pork to simmer for 15-20 minutes, until almost done.

I like my gravy thick, so I choose boiled varieties for my stew potatoes. If you like a liquid sauce, then take one that is suitable for frying. Cut the potatoes into large pieces.

Placed the potatoes in a frying pan and seasoned with spices. Stirred it and let it absorb the fat.

How much water to add depends on how you want to cook the stew. For thick gravy, two glasses are enough, if you need a lot of gravy, then pour three. I let it boil and taste for salt. Reduce heat to low and cook for 25-30 minutes.

IN ready stew from pork with potatoes, the meat will be very soft, almost separated into fibers, the potatoes can be easily broken or kneaded with a spoon.

I add tomato or grated tomatoes when the potatoes are completely ready, since the acid contained in the tomato slows down the boiling.

I simmer the stew for another five minutes, add a broken bay leaf and finely chopped garlic. Along with them, you can add herbs to your taste. I prefer to sprinkle greenberries on my plate.

Before turning it off, I try the stew again for salt and spices, if there is not enough of something, I add. Stir, cover and let sit for 5-10 minutes.

A delicious, very satisfying pork and potato stew is ready. We traditionally serve this dish with sauerkraut and homemade pickles: cucumbers, tomatoes. In summer it is better to complement it with a salad of fresh vegetables or just chop the tomatoes. If you like the combination of potatoes and meat, take a look, the preparation is also very simple. Bon appetit everyone! Your Plyushkin.

One version of the recipe in video format

In a classic stew, meat and vegetables are lightly fried, then simmered until tender. own juice or pasta. Homemade stew pork and potatoes meets these requirements. To make the dish tasty and not overcooked, it is important to follow the order of adding the ingredients, the frying and stewing time. Total cooking time is 70-80 minutes.

Adviсe. Pork with a small amount of fat layers is ideal; they make the meat juicy. Only hard muscle tissue (if present) needs to be removed. The standard ratio of meat and potatoes is 1:1, but the proportions can be changed at your discretion.

Ingredients for 2 servings:

pork (pulp) – 250-300 grams;
potatoes – 250 grams;
onions – 1 piece;
water – 200 ml;
garlic – 1 clove;
bay leaf– 1 piece;
vegetable oil – 1 tablespoon;
carrots – 0.5 pieces;
tomato paste (fresh grated tomatoes) – 1 tablespoon (without a slide);
pepper, dill, parsley - to taste;
salt - to taste.

Potato and pork stew recipe

1. Rinse the meat in cold running water, dry with a paper towel or napkins, cut into pieces 2-3 cm thick. Sufficient thickness is needed so that the pork remains juicy after frying.

2. Pour vegetable oil into a hot frying pan. Fry the meat over high heat on all sides until a crust appears, stirring occasionally (about 5-7 minutes).

3. Place the fried meat (without fat) into a cauldron, stewpan or pan with a thick bottom.

4. Add salt, pepper and other spices. Pour in water (should cover the layer of meat).

5. Place the pan on the fire, bring to a boil, reduce power, cover with a lid and simmer over low heat.

Attention! Make sure that the dish gurgles, but does not boil too much, then the taste will be much better.

6. Chop the onion small pieces, then fry in a frying pan until golden brown in the fat that remains from the pork.

7. Add golden but still crispy onions to the pan with meat.

8. Cut the peeled carrots into 2x2 cm squares, combine with pork and onions.

9. Continue to simmer over low heat for 30-40 minutes until the meat is soft (a fork can easily pierce the pieces through).

10. Peel and wash the potatoes, cut each tuber into 6-8 equal parts and add to the pan.

11. Pour in a little water, stir, simmer covered for 8-10 minutes until half cooked.

12. Bring stew into the future tomato paste, squeezed garlic, chopped parsley and dill.

13. Mix carefully. Simmer for 4-5 minutes until done.

14. Remove the pork and potato stew from the stove, let it brew for 5-7 minutes, and serve hot. The dish goes well with fresh vegetable salads and homemade pickles.

Pork stew is a dish that is prepared from pieces of meat with the addition of vegetables. Potatoes, cabbage, zucchini and many other products are especially often included in this treat. Together with these ingredients, the meat turns out juicy and flavorful.

Be sure to prepare this dish according to the recipes presented below. If you follow the entire recipe exactly, you can make an excellent and original treat!

Prepare the dish in the traditional way

Products you will need for classic stew pork with potatoes:

Pork meat - 500 grams:
4-5 medium potatoes;
One carrot;
Onions – 1 onion;
Tomato – 2-3 pieces;
3 cloves of garlic;
Vegetable oil;
A pair of laurel trees;
Table salt;
A little greenery;
Water - two liters.

Pork stew with cabbage and potatoes

Ingredients for the dish:

Half a kilo of pork meat;
150 grams of lard;
Half a kilo of white cabbage;
6 pieces of potatoes;
Two onions;
Two carrots;
400 ml water;
Granulated sugar - 3 teaspoons;
3 pieces of laurel;
A few peas of allspice;

The pork is washed with cool water and cut into cubes;
The lard must be cut into pieces. Next, we place a cauldron or duckling pan on medium heat, put pieces of lard on the bottom and fry until you get cracklings. Add pork to them and fry everything, stirring periodically;
While the pork is roasting, prepare the vegetables. The cabbage should be peeled, washed and finely chopped with a knife;
Peel the onion and cut into rings;
The carrots are washed, peeled and grated;
TO rosy meat you need to add shredded cabbage, place carrots and onion rings on top. The frying pan is covered with a lid and everything is fried, the cabbage should be reduced in half;
Next, cut the potatoes into small slices;
The meat and vegetables should be salted, add a couple of bay leaves, granulated sugar, a little black and allspice. Add potatoes and simmer until done.

Recipe for summer pork stew with zucchini and potatoes

Products you need for a satisfying meal meat dish with vegetables:

500 grams of pork;
Three medium potatoes;
Vegetable oil for frying;
Two onions;
One small zucchini;
Carrots – 1 piece;
Tomato – 2 medium pieces;
A little parsley and dill;
A little table salt and black pepper.

A piece of pork must be washed with cool water and cut into cubes;
Place the frying pan on low heat and pour vegetable oil into it. Place pieces of meat on heated oil and fry for about 20 minutes;
Peel the potatoes and cut into medium cubes;
We clean the zucchini and also cut it into cubes;
Grate the peeled carrots on a coarse grater;
Place potatoes and zucchini over pork and fry;
After 15 minutes, the onion must be cut into rings and placed with the meat and vegetables. Stew everything under the lid;
After five minutes, the tomatoes are cut into medium slices and placed in a frying pan. You should also put finely chopped garlic cloves there. Everything is salted, spices are added, simmer for another 7 minutes under the lid;
The finished stew is sprinkled with chopped parsley and dill.

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Method of preparing a dish in a multicooker assistant

Products you will need for pork and potato stew in a slow cooker:

One kilogram of pork;
Potatoes - one and a half kilograms;
Three onions;
Three carrots;
A little table salt;
Black pepper and paprika to taste;
One and a half to two liters of beer broth.

To prepare beer broth, you need to mix together and boil:

Pork meat must be washed in cool water. Then pour beer broth into the multicooker cup and put the pork in it;
Peel the onion and place it whole in the broth;
Cut the carrots into pieces and pour them into a multicooker cup;
Remove the seeds from the pepper and add to the broth. We put it there allspice and laurel. Close the lid and select stew. In an hour, the beer broth will be ready;
Boiled pork meat is cut into cubes and laid out in an even layer on the bottom of a multicooker cup;
Then we peel the potatoes and cut them into cubes. Place a layer on top of the meat;
Cut the peeled carrots into strips. Place potatoes on top;
Peel the onions, cut into rings and sprinkle on top of the carrots;
Salt everything, add spices and pour in beer broth. Simmer in a slow cooker for about two hours.

A stew with vegetables in a slow cooker will turn out to be very tasty and satisfying, following the recipe in the video:

Champignons are a good addition to the taste!

Rinse the meat only in cool water. If it is frozen, do not use the microwave to defrost. The meat must be defrosted at room temperature naturally;
When cooking, use a thick-walled pan to prevent the meat and vegetables from burning. Stir all ingredients constantly during cooking;
You can add more tomatoes to the stew to make it juicier.

It is advisable to eat the dish immediately after cooking, otherwise it will not be as tasty when it cools down.

Pork and potato stew prepared according to these recipes will certainly turn out delicious, and the meat will be juicy and tender. Of course, provided that all the ingredients are fresh and properly prepared. Enjoy your meal!

Finally, here is a video recipe for your attention. of this dish with the addition of lentils. Can you imagine how delicious it will be?

Simple tricks for preparing a delicious pork and potato stew

Even the simplest dish can be turned into a real masterpiece culinary arts! In order to enjoy a delicious pork and potato stew, you need to know a few basic rules for preparing it. simple dish. Every moment is important: the order in which the products are added, the degree of frying and the simmering time. For example, if you add tomato paste to a stew first and then potatoes, it will cook for a very long time and will still remain hard. If you first boil the tubers until half cooked and only after that add the tomato, the potatoes will retain their integrity, turn out soft and will be ready instantly.

About spices, seasonings and other additions

The taste of the stew can be easily adjusted by adding your favorite spices. But it’s important not to overdo it, because it’s too large number spices can kill the taste of meat, so do not put a lot of bay leaves or garlic. But instead of tomato paste, you can use grated canned or fresh tomatoes, the stew will be especially tasty with the addition of cherry tomatoes, lightly browned on a grill pan or in the oven. Do not skimp on the greens - they will give the stew a special aroma and pleasant freshness, highlighting the taste of both the meat and the sauce.

Ingredients

pork pulp 500-600 g
vegetable oil 1 tbsp. l.
onions 2 pcs.
salt 0.5 tsp.
bay leaf 1-2 pcs.
mixture ground peppers 3 chips
water 400 ml
carrots 0.5 pcs.
potatoes 500 g
tomato paste 1.5 tbsp. l.
garlic 1 tooth.
dill 5 g
parsley 5 g

How to cook pork and potato stew

For preparing stew, pork pulp with a small amount of fatty layers is suitable, which does not need to be cut off - they will give the meat the necessary juiciness. You can only remove hard muscle tissue, if any. We wash the pork in cold water to remove dirt and small bone fragments that may have stuck to the surface of the meat during the chopping process. Be sure to dip the pork with a paper towel, which will remove excess moisture and provide beautiful golden brown crust during the roasting process.
We cut the meat quite coarsely - into pieces measuring 2 by 3 cm. Rough cutting will allow you to preserve the juiciness to the maximum during frying.
Heat the frying pan red-hot, pour in vegetable oil and lay out the meat. Fry over high heat without a lid on all sides so that the pork quickly acquires a uniform golden brown crust that will “seal” the inside of each piece. valuable juice- in general the process will take 5-7 minutes. If you cook more than 500-600 grams, then you should put the meat in the pan in portions so that it immediately begins to fry and does not stew in its own juices. We do not salt the pork during the roasting process! As soon as you feel the tantalizing aroma fried meat, the pan can be removed from the heat.
Pour the meat (without fat) into a saucepan, cauldron or pan with a thick bottom. Add salt, a mixture of ground peppers and bay leaves to it, pour cold water and put it on the stove - there should be enough water to cover the meat. As soon as the broth boils, reduce the heat to low and simmer the meat under the lid at a low simmer.
Cut the onion into medium cubes and fry in the fat that remains after the pork. The pan should also be well heated so that the onions quickly reach a golden color.
The onion should remain crispy, but turn golden and fully absorb the flavor and aroma. pork fat. Combine it with meat.
We peel the carrots, cut them into thin half rings and place them in a saucepan with the other ingredients and continue to simmer.
Cook for 30-40 minutes until the meat is soft. If the pork is tough, it may take longer to cook, so it is better to check the degree of doneness with a fork - it should pierce the pieces freely. Peel the potatoes, cut the tubers into 6-8 pieces and add them to the saucepan. The standard ratio of meat and potatoes in a stew is 1 to 1, but in principle, the amount of vegetables can be adjusted at your discretion.
Stir, add a little water and leave to simmer under the lid over low heat until half cooked - about 10 minutes.
Add tomato paste, finely chopped herbs and garlic. Mix gently and continue to simmer for another 5 minutes until the potatoes are fully cooked.
Let the finished pork and potato stew brew for a while and serve hot. You can complement the dish with homemade pickles or fresh vegetable salad.