Recipe for pork stew with potatoes. Pork ribs stew

In Soviet cuisine, pork stew, which was prepared for the whole family, was especially popular. Modern housewives have a wide choice among varieties of this dish– eat beef stroganoff, eintopf, goulash, stew with vegetables. It’s worth learning more about the secrets of preparing a delicious meat stew to please your family members.

How to cook pork stew

Useful knowledge How to cook pork stew at home will be useful to every cook, regardless of his abilities and skills. The first stage of cooking will be the preparation of the components - meat, vegetables and potatoes with spices. Pork pulp or meat with bones is suitable for this dish. Don't skip the ribs either. The meat needs to be chopped, lightly fried and simmered with vegetables and spices under the lid.

If you use frozen or old pork, it is worth marinating it in mustard, soy sauce or adjika. In the absence of these products, mayonnaise will do. For a light aroma, garlic is added to the dish, and the meat is fried in any oil, including melted butter. Potatoes are an ideal companion for pork; it is better to choose a starchy variety so that it cooks in 15 minutes.

Vegetables, mushrooms and cereals are options for filling the stew. You can use potatoes, zucchini, eggplant, rice and cabbage. It will turn out delicious if you make a dish with pasta, and piquant with a pear. Great idea considered a dish made from pumpkin and pork. To make it work rich taste To the appetizer, add tomato paste, herbs, and spices. Used for stewing plain water or broth. A properly prepared dish has a thick sauce in which the pieces do not float.

Pork stew recipe

Find today suitable recipe preparing stew will not be difficult for any cook, because you can choose from the most various options. Pork with potatoes and vegetables in the oven or meat and zucchini in a slow cooker with gravy are suitable. Beginners to the culinary world should choose a recipe with photos described step by step in order to repeat all the steps exactly and amaze guests with a masterpiece of gastronomy.

In a slow cooker

• Number of servings: 5 persons.
• Calorie content of the dish: 150 kcal.
• Purpose: for lunch.
• Kitchen: author's.

Pork stew with potatoes in a slow cooker will be aromatic and rich, because the smells and juices of all the ingredients will combine in the bowl during cooking. Cubes of meat and potatoes are soft and tender due to long simmering, so even children will appreciate the snack, who will happily try it and ask for more. Treat your friends to it and serve it at festive table.

Ingredients:

• pork – 0.35 kg;
• potatoes – 1000 g;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• bell pepper– 1 piece;
• greens - a bunch;
• water – 150 ml;
• tomato paste – 40 ml;
• mayonnaise – 30 ml;
• garlic – 2 cloves.

Cooking method:

1. Cut the meat into pieces, salt and pepper, add chopped onion. Marinate in mayonnaise for half an hour.
2. Grate the carrots, press the garlic, cut the peppers and tomatoes into pieces, and dice the potatoes.
3. Place all ingredients in a multicooker bowl, pour in water and tomato paste.
4. Cook on the stewing function for an hour.
5. When serving, garnish with herbs; for a side dish, it is better to choose mashed potatoes.

On the bone with potatoes

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 167 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to make pork stew on the bone is useful for all cooks to know if they want to amaze loved ones and friends with a spectacular delicacy and serve it on the table as a treat. Meat with bones is ideal for this - it turns out soft and tender, and the addition of green beans, carrots and tomatoes makes it filling. If desired, you can make stewed vegetables with meat spicier by adding adjika.

Ingredients:

• pork on the bone - half a kilo;
• potatoes - half a kilo;
• green beans – 0.4 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• water – 400 ml.

Cooking method:

1. Chop the meat into pieces, simmer in a frying pan for half an hour under the lid, add the onion cut into half rings.
2. Add grated carrots, after 3 minutes add tomato slices. After 5 minutes, add the potato cubes, beans, salt and pepper. Fill with water.
3. Simmer for another half hour.

With potatoes

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 151 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

A classic dish is pork stew with potatoes, which can easily be varied by adding vegetables. This recipe intends to add a touch of piquancy and sweetness through eggplant, tomatoes and onions. It wouldn’t hurt to add bell pepper and onions to create a delicacy that would not be too high in calories, but would be suitable for diet menu.

Ingredients:

• pork - half a kilo;
• eggplants – 4 pcs.;
• tomatoes – 3 pcs.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• water - glass;
• vegetable oil – 40 ml;
• sweet pepper– 1.5 pcs.

Cooking method:

1. Cut the eggplants into bars and soak in salted water.
2. Cut the meat into pieces and fry in oil. After 10 minutes, add chopped onion and grated carrots.
3. Cut potatoes into strips, tomatoes into slices, pepper into strips.
4. Add vegetables in pieces to the meat, pour in water.
5. Salt, pepper, simmer for half an hour.

With gravy

• Cooking time: 1.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for dinner
• Cuisine: Irish.
• Difficulty of preparation: medium.

When applying for gala dinner It is worth using the recipe for pork stew with gravy, which has a spectacular taste and rich aroma. The result is an Irish dish called stew - vegetables stewed with meat. It has increased satiety and pleasantly warms the body. The secret to cooking the right way is to use natural dark Guinness beer.

Ingredients:

• pork – 0.55 kg;
• dark beer - half a liter;
• sweet pepper – 3 pcs.;
• carrots – ½ pcs.;
• celery – 1 stalk;
• onion – 1 pc.;
• garlic – 2 cloves;
• nutmeg– 3 g;
• dried paprika – 10 g.

Cooking method:

1. Cut the meat into cubes, lightly fry until golden brown.
2. Chop the onion, press the garlic, cut the celery into circles, grate the carrots, cut the sweet pepper into pieces.
3. Separately give onions with celery and peppers with carrots.
4. Mix all ingredients, add salt, season with spices, and pour in beer.
5. Simmer for an hour. Serve with boiled potatoes.

In pots

• Cooking time: 1.5 hours.
• Number of servings: 1 person.
• Calorie content of the dish: 164 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to cook meat stew in pots, the instructions below will tell you. The result will be delicious stewed pieces meat, which, while in the oven, will be saturated with the juices and aromas of added vegetables and spices. It is better to serve the appetizer directly in the pot, allowing it to cool slightly. If desired, you can season the delicacy with sour cream and chopped herbs.

Ingredients:

• potatoes – 2 pcs.;
• ribs – 2 pieces;
• onion – ½ pcs.;
• carrots – 0.5 pcs.;
• broth – 40 ml;
• tomatoes – 0.5 pcs.;
• butter – 30 g;
• spices for pork – 10 g.

Cooking method:

1. Fry the chopped ribs in half the volume of oil, place them on the bottom of the pot on top of the other half of the oil.
2. Add chopped onion, tomato pieces, grated carrots, potato mugs.
3. Sprinkle with spices, salt, pour in broth.
4. Cook in the oven at 180 degrees for an hour.

With vegetables

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe for stew with pork and vegetables assumes that multi-colored ingredients will be used to make the dish bright and attractive. Cabbage, carrots and onions are best suited for these purposes. Added apple, mustard and dill will add piquancy and slight spiciness. Small stewed pieces of vegetables will look appetizing on a plate.

Ingredients:

• pork - half a kilo;
• cabbage – 0.8 kg;
• carrots – 1.5 pcs.;
• tomato sauce – 100 ml;
• water – half a glass;
• onion – 150 g;
• apple – 1 pc.;
• dill – 30 g;
• mustard – 15 g.

Cooking method:

1. Cut the meat into portions, rub with mustard, lightly fry. Sauté chopped onions, carrots and cabbage in the same oil.
2. Combine ingredients, add apple straws.
3. Pour in tomato sauce, water, salt and pepper.
4. Simmer over low heat for 20 minutes, add herbs. Turn off the heat and leave covered for half an hour.

Stew with pork ribs

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe below will teach you how to cook pork ribs stew. Ribs have tougher meat than flesh, so they need to simmer longer. Helps reduce cooking time pre-roasting meat pieces. Pleasant taste achieved through the use of roasted vegetables, tomato paste and fresh dill. You can use any spices.

Ingredients:

• potatoes – 0.6 kg;
• ribs – 0.4 kg
• carrots – 1 pc.;
• onions – 2 pcs.;
• water – 1/4 cup;
• tomato paste – 20 ml;
• dill - a bunch;
• bell pepper – 1 pc.;
• vegetable oil– 25 ml.

Cooking method:

1. Fry the chopped ribs in hot oil until lightly browned.
2. Add onion chopped into half rings, carrot sticks, potato pieces.
3. Add slices of bell pepper, pour in tomato paste, add water.
4. Salt, pepper, simmer for half an hour. Sprinkle with chopped dill.

Pork with cabbage and potatoes

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

A fragrant and satisfying stew of pork with cabbage and potatoes, which becomes even tastier due to the addition of lard cracklings. It is best to cook it in a ceramic saucepan or cauldron to preserve the richness of aromas and flavors. The spectacular delicacy will not leave any of the guests indifferent, because its pleasant warming smell excites the appetite.

Ingredients:

• pork – 0.4 kg;
• lard– 170 g;
• potatoes – 6 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• cabbage - half a kilo;
• bay leaf – 3 pcs.;
• allspice– 5 peas;
• sugar – 30 g;
• salt – 15 g;
• water – 300 ml.

Cooking method:

1. Cut the lard into narrow strips, melt, add pieces of meat.
2. Grate the carrots, chop the onion into half rings, and chop the cabbage into strips.
3. Add vegetables, after 20 minutes add potato pieces.
4. Salt, pepper, sugar and spices. Pour in water and simmer for another half hour.

Pork stew in the oven

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to cook delicious stew from pork in the oven, the recipe below will tell you. The baking process takes longer, but the result is vegetable dish with potatoes in the oven it will turn out extremely tasty and aromatic. Ideal companions for meat would be bell peppers, carrots, cauliflower and eggplants. Will add colors green peas with beans and tomatoes, and the heat is spices.

Ingredients:

• pork – 0.4 kg;
• onion – 100 g;
• carrots – 100 g;
• sweet pepper – 100 g;
• eggplants – 100 g;
• cauliflower – 100 g;
• frozen peas – 100 g;
• green beans– 100 g;
• potatoes - half a kilo;
• tomatoes in own juice– 250 g;
• tomato paste – 10 g;
• vegetable oil – 20 ml;
• parsley - a bunch;
• dried paprika – 20 g;
• garlic granules – 5 g.

Cooking method:

1. Blanch the peas and beans, mash the tomatoes, cut the pork into cubes.
2. Cut the pepper into strips, carrots into rings, eggplant into half rings, onion into rings, potatoes into cubes, disassemble the cabbage into inflorescences.
3. Mix vegetables and meat, season with spices, salt and pepper. Place the mixture in a baking dish and cover with foil.
4. Bake at 180 degrees for an hour, open the foil, and cook for 10 minutes on the grill function. Sprinkle with parsley.

With zucchini and potatoes

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pork with zucchini and home-made potatoes turns out to be tasty and satisfying, which many people like due to the combination flavorful meat, delicious potatoes and soft, sweetish vegetables. A simple snack It’s good to serve for lunch to quickly fill you up and get a dose of vitamins. Even children will not refuse it, because the meat will turn out moderately soft, and its taste will be complemented by pleasant starchy vegetables.

Ingredients:

• pork - half a kilo;
• potatoes – 800 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• zucchini – 1 pc.;
• tomato paste – 70 ml;
• water – 50 ml.

Cooking method:

1. Cut the meat into pieces, fry on both sides, cover with a lid, simmer for half an hour.
2. Add salt, add water, add potatoes in pieces, after 10 minutes - grated carrots with zucchini strips, after 10 minutes - fried onions, tomato paste.
3. Add salt and pepper, after 5 minutes remove from heat and let it brew.
4. Serve delicious dish from stewed vegetables V thick sauce with rye bread.

To make a delicious pork stew, you should listen to the advice of professionals. Here's what chefs advise when preparing dishes from pieces of fried meat:

1. Fresh or frozen vegetables with mushrooms should be blanched, stewed or fried before adding to the main ingredients. This way the taste will become more expressive.
2. Instead of tomato paste, it’s good to take tomatoes in their own juice, tomato juice, mix them with sour cream or heavy cream in a 1:1 ratio.
3. To reduce cooking time, pre-fry the meat, cut into pieces, until half cooked. Frying is carried out in refined vegetable, butter, ghee or lard.
4. It is good to add coriander, basil, sage, savory, and hyssop to a dish of pieces of vegetables.

Video

One of the most favorite dishes that we cook quite often is stewed pork ribs with potatoes. Based on the cooking principle, this dish is classified as a stew. Stew is rather a way and cooking technology than the name of the dish. Any stew is always tasty and hearty dish and the word itself is said to come from the Old French ragoûter - to enliven (improve) the taste, although in modern language it is just a stew.

The essence of any stew, and pork ribs with potatoes is no exception, is the very slow stewing of fried pieces of food. Pieces of meat or ribs with a small bone, poultry or game, fish and even mushrooms are fried and then stewed under a lid over low heat. Usually, vegetables are stewed with meat, which, when cooked, become a thick and aromatic sauce.

But the stew is not always prepared from large pieces, such as - . Italian meat is considered a stew, although the minced meat in it is highly ground. Or, it’s worth remembering, in which very large pieces chicken, or even a quarter of the carcass, is stewed in a thick and complex vegetable sauce.

In our country, most often, such dishes mean stewed “old” meat with bones - a legacy of a commodity shortage, and the sauce was limited tomato paste and, in best case scenario, meat broth. Pork ribs with potatoes, in a sense, is such a dish, although it is prepared from selected vegetables and the best fatty pork ribs that you can buy.

The best vegetables for the stew

In a large frying pan, melt a piece of natural butter and add to it olive oil. Pork and potatoes will be fried in such a fat mixture, which will significantly improve the taste of the dish. The rabbit is fried in this mixture when preparing the dish of rabbit stewed in wine.

Mix and melt butter and olive oil

Chop the pork ribs into pieces 4-5 cm long. This is approximately the length of a matchstick. If there is a thick layer of meat and fat on the outside of the bone, the pieces can be additionally cut in half along the bone. Over medium heat, fry the pork ribs until nicely browned. Fatty pork cooks quickly, so there is no need to cover the pan with a lid.

Fry pork ribs until golden brown

Peel the onions and carrots. Cut the onion into large strips along the onion. Cut the carrots into oblong cubes - quite thick. Peel the hot pepper from seeds and inner white membranes, chop with a knife - not very finely.

At the same time add to the fried pork ribs chopped onions, carrots and peppers, and add all the unpeeled garlic cloves. Continue frying the meat and vegetables until the onions are browned and the carrots are soft. Add spices and salt.

Fry vegetables with meat and add spices

Separately, I would like to dwell on the spice mixture. For home cooking, I periodically mix simple spices that I use for first and second courses. This mixture consists of 3 tsp. dry sweet red pepper, coarsely chopped, 2 tsp. coarsely ground together with dry seeds hot pepper, 1 tsp. dried granulated garlic, 2-3 tsp. dry aromatic herbs, characteristic of Mediterranean cuisines- savory, thyme, parsley, oregano, etc. If desired, you can add 0.5-1 tsp. crushed black peppercorns and a little fine salt"extra". The mixture stores well in a closed jar, and all components are commercially available.

Pour saffron or its substitute (marigold) with a glass of boiling water in advance and let it brew. Strain the infusion through a tea strainer and pour it into the frying pan in which the fried pork ribs and potatoes are cooked. Add peeled and diced potatoes to the meat and vegetables. Add half a glass of dry white wine. Bring the liquid to a boil and cover the pan with a lid.

Add diced potatoes and add liquid

Simmer pork ribs with potatoes covered low heat for 30-40 minutes. You should be guided by the readiness of potatoes and carrots. Ideally, the potatoes will be ready, and their outer layer will begin to boil and mix with the liquid, forming a thick sauce.

Step 1: Prepare the pork ribs.

Step 2: prepare the carrots.

Step 3: prepare the onion.

Step 4: Prepare the green beans.

Step 5: prepare the potatoes.

Step 6: Prepare pork ribs stew.

Step 7: Serve the pork ribs stew.

You can add any vegetables you like to the stew. For example, these could be zucchini, green peas, tomatoes and bell peppers;

In addition to the spices specified in the recipe, you can add any other seasonings to your taste. These are “Khmeli-suneli”, and paprika, and coriander, and red ground pepper on the tip of a knife;

To prepare a delicious juicy stew, you need to choose good quality meat. First of all, pay attention to the color of the pork: it should be light or dark pink, the lard should be white, and the meat itself should not be chapped.

We cook quickly and very tasty for lunch and dinner.

Second course Pork stew with potatoes tomato sauce.

A simple culinary recipe.

To prepare Pork Ragout with Potatoes we will need:

Pork – 1.5 kg.
- Potatoes – 5 large pieces.
- Carrots - 2 large.
- Onions – 3 pieces.
- Red, green or yellow pepper – 2-3 pieces.
- Tomatoes – 2-3 pieces.
- Garlic – 4-5 cloves.
- Tomato paste – 2-3 tbsp.
- Granulated sugar – 2-3 tsp.
- Black pepper, red pepper, salt - to taste.
- Black peppercorns – approximately 5 peas.
- Bay leaf– 2-3 pieces.

Recipe for step-by-step preparation of pork stew with potatoes in tomato sauce with photo:

Cut the meat into medium-sized pieces.

Onion in half rings.

Fry the onion on one side and add meat to it.

Fry for about 15 minutes, then transfer to a large vessel (latka). Pour water into the frying pan where the meat and onions were fried, bring to a boil, pour in the meat and onions. You need to pour in so that the water covers the meat by a few centimeters.

Salt and pepper.

Add tomato paste, granulated sugar, stir and simmer over low heat for another 15 minutes.

While the meat is stewing:

Cut the tomatoes into large cubes.

Carrots and peppers - large.

We cut the potatoes coarsely, literally into several parts.

As soon as the meat has been stewed for 15-20 minutes, add peppers, carrots, tomatoes and garlic, potatoes, peppercorns, and bay leaves to it.

Taste, add salt and pepper if necessary, stir, bring to a boil, reduce heat to low, and then simmer until the potatoes and carrots are cooked.

A little advice: make sure that the dish does not boil too much, but only gurgles slightly, so its final taste will be even better.

One of our favorite dishes that we cook quite often is stewed pork ribs with potatoes. Based on the cooking principle, this dish is classified as a stew. Ragu is more a method and technology of cooking than the name of a dish. Any stew is always a tasty and satisfying dish, and they say that the word itself comes from the old French ragoûter - to revive (improve) the taste, although in modern language it is just stewed meat.

The essence of any stew, and pork ribs with potatoes is no exception, is the very slow stewing of fried pieces of food. Pieces of meat or ribs with a small bone, poultry or game, fish and even mushrooms are fried and then stewed under a lid over low heat. Usually, vegetables are stewed with meat, which, when cooked, become a thick and aromatic sauce.

But the stew is not always prepared from large pieces, such as -. Italian meat is considered a stew, although the minced meat in it is highly ground. Or, it’s worth remembering, in which very large pieces of chicken, or even a quarter of the carcass, are stewed in a thick and complex vegetable sauce.

In our country, most often, such dishes mean stewed “old” meat with bones - a legacy of a commodity shortage, and the sauce was limited to tomato paste and, at best, meat broth. Pork ribs with potatoes, in a sense, is such a dish, although it is prepared from selected vegetables and the best fatty pork ribs that you can buy.

The best vegetables for stew

In a large frying pan, melt a piece of natural butter and add olive oil to it. Pork and potatoes will be fried in such a fat mixture, which will significantly improve the taste of the dish. The rabbit is fried in this mixture when preparing the dish of rabbit stewed in wine.

Mix and melt butter and olive oil

Chop the pork ribs into pieces 4-5 cm long. This is approximately the length of a matchstick. If there is a thick layer of meat and fat on the outside of the bone, the pieces can be additionally cut in half along the bone. Over medium heat, fry the pork ribs until nicely browned. Fatty pork cooks quickly, so there is no need to cover the pan with a lid.

Fry pork ribs until golden brown

Peel the onions and carrots. Cut the onion into large strips along the onion. Cut the carrots into oblong cubes - quite thick. Peel the hot pepper from seeds and inner white membranes, chop with a knife - not very finely.

At the same time, add chopped onions, carrots and peppers to the fried pork ribs, and add all the unpeeled garlic cloves. Continue frying the meat and vegetables until the onions are browned and the carrots are soft. Add spices and salt.

Fry vegetables with meat and add spices

Separately, I would like to dwell on the spice mixture. For home cooking, I periodically mix simple spices that I use for first and second courses. This mixture consists of 3 tsp. dry sweet red pepper, coarsely chopped, 2 tsp. coarsely ground dry hot pepper along with seeds, 1 tsp. dried granulated garlic, 2-3 tsp. dry aromatic herbs characteristic of Mediterranean cuisines - savory, thyme, parsley, oregano, etc. If desired, you can add 0.5-1 tsp. crushed black peppercorns and a little fine “extra” salt. The mixture stores well in a closed jar, and all components are commercially available.

Pour saffron or its substitute (marigold) with a glass of boiling water in advance and let it brew. Strain the infusion through a tea strainer and pour it into the frying pan in which the fried pork ribs and potatoes are cooked. Add peeled and diced potatoes to the meat and vegetables. Add half a glass of dry white wine. Bring the liquid to a boil and cover the pan with a lid.

Add diced potatoes and add liquid

Simmer the pork ribs with potatoes, covered, over low heat for 30-40 minutes. You should be guided by the readiness of potatoes and carrots. Ideally, the potatoes will be ready, and their outer layer will begin to boil and mix with the liquid, forming a thick sauce.