Initially, vegetable stew served as an appetizer. It was served first on the table, and the ingredients were selected in such a way that the dish would whet the appetite before serving the main courses.
Today, the stew has changed a little and can also serve as an appetizer, or maybe served as a main course. One of the main components of vegetable stew is meat. It is due to this product that the satiety of the dish increases, it also allows you to serve stew as a side dish for pasta, potatoes and rice.
Perhaps, for many, vegetable stew is associated with long and painstaking work in the kitchen. But cooking also does not stand still, and if you wish, you can save the time it takes to cook a juicy, appetizing and satisfying vegetable stew with meat.
Vegetable stew with meat - food preparation
Vegetable stew with meat - one can already conclude from the name of the dish that the emphasis in the dish is on a combination of several vegetables and meat. When cooking stew, almost any vegetable will come in handy - these are eggplants, carrots, potatoes, zucchini, tomatoes, turnips and much more.
As for meat, there are also no restrictions here - chicken fillet, pork ribs, beef tenderloin, dietary rabbit meat. Let's not forget about the greens. Fresh petals must decorate the finished dish and be that final touch of taste and aroma!
Recipe 1: Vegetable stew with minced meat
A rich set of vegetables and minced meat will allow you to enjoy a bouquet of aromas and inexpressible tastes. You can take minced pork and beef, and for diet food it is better to stop at minced chicken.
Required Ingredients:
- 500 g - minced meat;
- 500 g - cabbage;
- 500 g - potatoes;
- 3 art. l. - vegetable oil;
- 2 pcs. - carrot;
- 2 pcs. - pepper;
- 300 ml - water;
- 2 pcs. - onion;
- dill, parsley, salt and other spices.
Cooking method:
Let's start the description of the recipe with the preparation of products. We peel the potatoes and cut them into cubes, it is better to grate the carrots, but whoever wants can cut them into cubes, the onion is cut into thin half rings. We take a head of cabbage, cut the necessary piece and finely chop. Peppers are peeled from the stem and cut into thin strips. Greens can also be finely chopped. It seems that the ingredients are ready, you can proceed directly to frying. It is better to take a large frying pan so that you can immediately fry everything in one dish. We first send the minced meat to the hot oil, after the pinkish color disappears, put the carrots in the pan, after a minute pepper and onions go. Fry the vegetables a little, and then send the potatoes to them. Close the lid tightly. Stir occasionally. Salt and season with seasoning for minced meat. It's time for water. Pour the liquid into the pan and simmer for about 20 minutes. After opening the lid, add the cabbage, mix everything well and continue to simmer the stew over low heat for about 30 minutes. The dish is ready - do not forget to decorate with fresh herbs.
Recipe 2: Vegetable stew with meat (pork ribs)
You can cook stew with meat not only from meat fillet, but also from ribs. In this case, take pork ribs and a number of vegetables.
Required Ingredients:
- 400 g - ribs;
- 300 g - potatoes;
- 2 pcs. - onion;
- 3 pcs. - tomatoes;
- dill;
- 1 PC. - zucchini;
- 3 pcs. - carrot;
- spices.
Cooking method:
Cooking vegetable stew with pork ribs is quite simple. To begin with, we will divide the ribs into several small pieces. We also clean the vegetables and cut them: potatoes - into cubes, carrots - on a grater, onions - into half rings, zucchini - into squares. Tomatoes are best peeled, they should be doused with boiling water, remove the film, and then chop.
Cooking:
We send pork ribs to the hot oil. Fry the meatballs well for about 5 minutes. Then we send the onion to the meat. Close the lid and let the meat absorb the onion juice. Next, add carrots and potatoes to the dish. Again, let the ingredients fry a little, after a couple of minutes we send the last product - zucchini - to the pan. It remains to stew the stew until cooked. At the end, salt and sprinkle with dill.
Recipe 3: Vegetable stew with meat in a slow cooker
If cooking vegetable stew in the usual way, on the stove, takes longer than we would like, then stew in a slow cooker is not only richer in taste, but also does not require constant presence in the kitchen. The slow cooker makes the cooking process much easier.
Required Ingredients:
- 500 g - meat;
- 2 pcs. - zucchini;
- 3 pcs. - bell pepper;
- 3 pcs. - eggplant;
- 2 pcs. - onion;
- 3 pcs. - tomatoes;
- 1 PC. - carrot;
- rast. oil;
- 3 tooth - garlic.
Cooking method:
Without proceeding to the main group of ingredients, cut the eggplant into cubes and salt. In this state, the vegetables should stay for some time, about an hour. This will allow them to lose some bitterness, which can affect the taste of the dish.
Take the pork tenderloin and cut it into cubes. Add a little vegetable oil to the bowl, set the “Frying” mode and fry the pork well for 15 minutes. For now, let's get to the vegetables. Finely chop the onion, cut the carrots into thin rings, cut the pepper (it is better to take the Bulgarian of different colors) into strips, the tomatoes are also cut into medium pieces. We send the chopped vegetables to the meat and extend the regime for 10 minutes. It remains to add zucchini, eggplant and chopped garlic. If there is not enough water in the bowl, you can add 100 ml of broth or water. We salt and cook the dish in the “Extinguishing” mode for about 40 minutes.
Recipe 4: Vegetable stew with meat in the oven
The oven allows housewives to devote all their free time to communicating with their family. So in the case of cooking vegetable stew with meat, you can trust the oven, prepare food and send the dish to stew.
Required Ingredients:
- 500 g - meat;
- 2 pcs. - carrot;
- 500 g - potatoes;
- 2 pcs. - onion;
- 500 g - cabbage;
- 3 pcs. - tomatoes;
- 100 g - margarine;
- spices.
Cooking method:
Fry the meat pieces. If you choose fatty meat, then it is better not to add oil to the pan. While the meat is slowly frying, prepare the vegetables. Potatoes are cut into cubes, onions - into half rings, carrots - into rings. Finely chop the cabbage, cut the tomato into pieces.
In a deep bowl, mix all the vegetables, salt and add seasoning. The stew can be cooked in individual pots or in a small saucepan. In the cooking vessel, first lay out the fried meat, and then the mixed vegetables. Fill with a glass of water and send to the oven. 30 minutes before cooking, add margarine to the dish. When serving, decorate the stew with herbs.
Vegetable stew allows you to use any vegetables that you can currently find at home. Even from one carrot, onion and several potatoes, you can cook a tasty and satisfying dish.
Wash the beef, pat dry and cut into small pieces.
Fry the pieces of beef in vegetable oil on all sides until golden brown. Add the chopped half of the onion to the meat and fry, stirring occasionally, until the onion is golden.
Then add soy sauce and Worcestershire sauce (if you do not have Worcester sauce - do not add), fry everything together for 5 minutes. Then pour in a little water, about 1/2 cup, cover and cook over low heat for 1 hour, until the meat is ready.
Wash vegetables. Peel onions, potatoes and carrots. Remove the seeds and stem from the pepper.
Cut the eggplant into cubes, sprinkle with salt, mix and leave for 15 minutes, then rinse with water, squeeze out the water.
Fry the onion in vegetable oil for a few minutes, then add the carrots. Salt and pepper. Add diced peppers. Stir, fry everything together for 3-5 minutes, stirring occasionally.
Then add eggplant and spices. Stir, fry for another 5 minutes or until the vegetables are pleasantly golden, stirring occasionally.
Stir, stew beef stew with vegetables for 5-10 minutes under the lid. Let the dish rest for 20 minutes and serve.
Appetizing, fragrant, tasty beef stew with vegetables is ready.
Bon appetit, please your loved ones!
Hello, dear subscribers and guests of our site!
We continue the theme of delicious autumn dishes. And today we will cook vegetable stew with meat and potatoes.
Each hostess will appreciate another important plus in cooking stew. And this, of course, is the speed and simplicity of its creation. It can be put out in a hurry and the whole family will be provided with a delicious and satisfying dinner. And most importantly, you can eat it with the whole family, because it is very useful. So, are you still puzzled over what to cook for dinner? Choose one of the recipes below and get creative!
To stock up on vitamins for the winter, we have already prepared, and, of course,. But especially actively you need to eat fresh vegetables, because they are much healthier. In addition to salads, you can cook delicious stews from them. The principle of preparation is simple - all the ingredients are cut into cubes and stewed in one bowl. At the same time, it turns out very tasty and healthy.
To make the stew hearty, with a "male character", I recommend stewing fragrant vegetables along with meat. After all, as nutritionists advise, meat should be combined with vegetables. According to doctors, vegetables contain substances that contribute to the rapid breakdown of complex proteins found in meat.
How to cook vegetable stew with eggplant, zucchini and potatoes
Need a delicious and satisfying dinner, but time is running out? Here is a very simple recipe for a delicious meat stew. The ingredients are simple and, especially during the harvest season, are present in almost all refrigerators in the country. Preparing the dish is very easy and fast.
Ingredients:
- 400 grams of meat (you can use any), in our case - pork;
- 1 carrot;
- 3 potatoes;
- bulb;
- 2 small eggplants;
- 1 zucchini;
- 2 sweet colored peppers;
- 2 tablespoons of tomato paste;
- a little vegetable oil;
- about 1 glass of water;
- a teaspoon of ground paprika;
- a little salt and pepper to taste (I recommend a mixture of peppers);
- a teaspoon of suneli hops;
- 3 cloves of fresh garlic (or a tablespoon of ground);
- greens.
Cooking steps:
1. Rinse the meat thoroughly, dry it from water and cut into pieces, about 2 * 2 centimeters.
2. Cut the zucchini into cubes commensurate with meat. If you are cooking a young vegetable with a thin skin and soft, unformed seeds, then you can not peel it.
3. Cut the pepper into cubes of the same size as the zucchini. Cut other vegetables in the same way (carrots, potatoes, onions, eggplants).
So that the eggplants do not taste bitter in the dish and do not spoil your dinner, they must first be cut into cubes, salt and mix. Leave it like this for half an hour. Salt will start the process of moisture release, and bitterness will come out with it. You can also pour salt water at the same time.
4. Fry the meat pieces in vegetable oil until lightly blushed and roasted. Then add the onion there and fry for 3 minutes.
5. Then add all other vegetables except potatoes, spices, salt and mix thoroughly. In this form, simmer for 5 minutes under the lid. Vegetables will begin to release juice and a wonderful aroma.
5. Add tomato paste, some water and stir. As soon as the stew boils again, add the potatoes, stir and simmer covered until the potatoes and meat are completely cooked. Don't forget to add garlic 5 minutes before cooking. It must be passed through the garlic.
6. Sprinkle the finished dish with chopped herbs. Enjoy your meal!
Recipe for vegetable stew with meat and potatoes in a slow cooker
If you have such a kitchen helper as a slow cooker, then cooking delicious meat stew is 2 times easier. Just set the desired mode and smart technology will select the desired temperature itself. So, now I will show you how to make a delicious stew with meat and potatoes.
Ingredients:
- half a kilo of pork (fillet);
- kilogram of potatoes;
- 200 grams of carrots;
- 200 grams of onion;
- 200 grams of tomatoes;
- some greenery;
- 200 grams of sweet pepper;
- 4 cloves of garlic;
- seasonings and salt to taste.
Cooking steps:
1. To prepare a stew, the meat must be either fresh or completely defrosted. Frozen pieces are not as tasty and will cook beautifully. The piece must be washed and slightly dried. Cut into neat, medium cubes. Immediately send to the multicooker bowl.
2. Carrot cut into medium, not small pieces. Also send next, to the meat.
3. Cut the tomato into cubes as well.
4. ... and seeded peppers.
The golden rule for making stews is to chop all vegetables and meat into medium, more large cubes. So they will keep their shape when stewing and mixing. It turns out very appetizing and beautiful.
5. Chop all other vegetables, except garlic, in the same way, into cubes. Garlic is better to suppress in the press.
6. Add oil, salt and any spices of your choice to our future stew. Mix well and close the lid. Set the "Extinguishing" mode for 1 hour.
If you have a Redmond multicooker and it has the Multicook function, then you can set the temperature to 100 degrees and the time to 40 minutes.
7. Now for this time you can forget about the need to periodically mix and monitor the dish. Your smart "friend" will do it for you. The only thing you can do while the vegetables and meat are stewing is to chop the greens.
8. Sprinkle the finished dish with fresh herbs and serve. Enjoy your meal!
Vegetable stew with meat, zucchini, cabbage and potatoes
I would also like to cook this recipe in a slow cooker. It makes the job much easier for us hostesses. If you do not have such an assistant at hand, you can cook the dish on the stove. It's also very simple. Unlike the previous recipe, we first fry the meat and vegetables a little, and then stew them.
Ingredients:
- one chicken breast;
- small zucchini;
- one carrot;
- 4-5 potatoes;
- half a head of small cabbage;
- bulb;
- 2 tablespoons of tomato paste (you can use mashed tomatoes);
- a little vegetable oil;
- salt and spices to your taste.
Cooking steps:
1. Cut the chicken fillet into cubes. Before cooking, you need to completely defrost the meat. Better yet, use fresh. Pour a little oil into the multicooker bowl and put the pieces of breast. Set the time to 20 minutes and the "Frying" mode. Once the oil is bubbling, fry the meat for 5 minutes, stirring occasionally. The lid must be open while frying.
2. While the chicken is roasting, prepare the following items as well. Cut the zucchini into half circles if they are small. Larger fruits can be cut into cubes. Also, chop carrots, onions and potatoes in cubes. Shred the cabbage.
3. After 5 minutes, add onions and carrots. Stir and cook for another 5 minutes. Then add zucchini and potatoes. Cook the remaining time.
4. Now you need to add cabbage, all spices, salt and tomato paste to the stew.
5. Squeeze the garlic in the press and stir everything thoroughly. Set the "Extinguishing" mode for 20 minutes. Cover with a lid and wait for a signal about the end of the process without opening the lid. If your dish seems a little dry to you, and this may happen due to insufficient juiciness of the vegetables, add a little water.
6. In 20 minutes, such a beauty will be waiting for you under the lid. The dish can be sprinkled with herbs and served immediately.
I hope I helped you solve the pressing question of every hostess “What to cook?”. These recipes are sure to please you and your loved ones. Enjoy your meal! See you soon!
Vegetable stew with meat is tasty and satisfying. A variety of vegetables in any season will help you create a unique dish.
Vegetable stew with beef
This dish is very tasty and quick to prepare. In addition, it can be considered dietary, as it is prepared from lean beef and fresh vegetables.
You can add any vegetables that you like to the stew, from standard potatoes and carrots to sweet peppers and squash. I make a stew with the vegetables I have in my fridge, you can do the same. Instead of beef, you can add lamb, pork or chicken. In general, my recipe is not a standard, it can be easily changed according to your taste preferences.
This stew can be cooked in the oven in pots if you add all the vegetables and meat at once. Cooking time 60-80 minutes.
To prepare vegetable stew with beef, you need:
- 500-700g beef tenderloin;
- 5-8 potatoes;
- 1 large carrot;
- 1-2 eggplants;
- 1 medium zucchini;
- Onion,
- garlic,
- salt,
- vegetable oil.
Recipe for vegetable stew with meat:
Wash the meat, remove the films, cut into small pieces. Onion clean, cut. In a thick-walled dish (cauldron, duckling, etc.), heat sunflower oil, add onion, simmer until transparent.
Then put the chopped meat to the onion, bring to a boil and simmer in its own juice for about 30-40 minutes.
At this time, wash the eggplant, cut into slices. Sprinkle generously with salt and leave for 20 minutes. This will help get rid of bitterness.
Peel potatoes, cut into slices. When the meat is ready, cut the carrots into small cubes and add to the meat, mix. Simmer for 5 minutes.
Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
Peel the zucchini, cut into cubes, put in a cauldron, stir.
After 3 minutes, add the diced eggplant. Rinse eggplants in advance from salt under running water. I recommend peeling, as it remains tough.
Add a little more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
Mix well again, simmer until the vegetables are soft. Our family loves liquid stew, you can add less water, then the dish will be thicker. Garnish with greens when serving. Serve liquid stew in broth bowls, thick stew in flat plates. I hope that my recipe will be useful for you. Enjoy your meal!
Vegetable stew with turkey meat
Delicious vegetable stew with turkey meat is suitable not only for an adult table, but also for baby food. Recipe for cooking vegetable stew with turkey meat with a photo.
Ingredients for ola to cook vegetable stew with meat:
- 100 gr. broccoli;
- 100 gr. turkey fillet;
- 1 small pod of lettuce;
- 1 small onion;
- 1/2 small carrots;
- Salt;
- 1 medium sized potato.
Recipe:
First, put a small pot of water on the stove to boil the turkey fillet. Since the stew is not cooked in broth, we will cook the meat separately in salted water and until tender. Do not forget that the pulp must be lowered already into boiling water.
On the adjacent burner, put another liter pan with 400 ml of water. In it we will cook the dish. Peel and finely chop the onion.
Send it to boiling and lightly salted water.
Following the onion, after about 5 minutes, broccoli will go into the pan. We wash this vegetable and disassemble it into branches, cutting and chopping the tails. So small green balls will show off in the stew.
Select yellow salad pepper, since all the other colors will already be in the stew, this vegetable will give both the aroma that mom wants to achieve and the palette that will interest the baby.
Grind the fruit into short strips and add to the pan 3 minutes after the cabbage.
Now peel and grate the carrots. For children, this fruit is useful, but still it should not be put in dishes at all. The root crop gives a specific smell, if you overdo it with its quantity, so you need to be careful. Otherwise, you can discourage the child from eating carrots from childhood. Add the vegetable to the pot 5 minutes after the pepper.
Now that all the ingredients are in the pan, after 5 minutes you can add finely chopped potatoes. For children under 2 years old, we cut this vegetable into cubes no more than a centimeter.
Cut the turkey fillet according to the same principle as the potatoes and send the meat to the stew immediately after it.
Light vegetable stew with meat will be ready in 10 minutes.
Any self-respecting hostess knows the recipe for cooking vegetable stew. But everyone is trying to bring something new to it. Someone cooks a stew purely from vegetables, someone adds various cereals to it, and someone and pasta and even sausage and cheese. The most useful, of course, is vegetable stew, without all sorts of third-party additives and ingredients, with the possible exception of lean meat as a source of protein. I want to offer you a recipe for just such a stew, but with the addition of asparagus beans, which are very healthy in their composition. As the only negative, I note that its preparation takes a sufficient amount of time.
So, to prepare vegetable stew with meat and asparagus beans, we need:
- 300 gr. veal;
- 1 large onion;
- 1 large pod of lettuce;
- 15 pods of asparagus beans;
- 300 gr. potatoes;
- 2 young medium-sized zucchini;
- 3 medium sized tomatoes;
- Salt;
- Peppercorns;
- Bay leaf;
- 2 tbsp. l. Sahara;
- 4 tbsp. l. vegetable oil;
Step-by-step instructions for cooking vegetable stew with meat:
First of all, we will need to do the preparation of the broth. Take the veal, defrost, rinse well, cut into medium-sized pieces.
Take a large saucepan and fill it with cold water. Water should be approximately 700 ml. Put on fire and bring to a boil. After the water boils, put the meat in the pan and salt. In the process of cooking veal, do not forget to remove the resulting foam. And even better then it would be ready to strain the broth through a sieve.
While our broth is being cooked, you can do the vegetables. So, onions, potatoes, bell peppers, tomatoes - everything except the zucchini, we clean and rinse thoroughly. At this time, put a frying pan with sunflower oil on the fire to heat up. Dice the peeled onion. Put it on the heated skillet.
Cut the bell pepper into small strips.
After the onion has already become transparent, we send chopped pepper to it.
Asparagus beans do not need to be separated from the pod. Cut it into small pieces along with the pod.
Put the asparagus in the pan next to the peppers. Mix everything thoroughly, cover with a lid, reduce the heat to medium power and begin to simmer for about seven minutes.
My zucchini, cut off the tails, cut into pieces instead of with the peel and scroll through a meat grinder. You can also use a large grater. We send the twisted or grated zucchini to the pan with the rest of the ingredients and leave to stew for another fifteen minutes. After the lapse of time, the resulting mass must be salted and peppercorns added.
We cut the pre-washed and peeled potatoes into small pieces and put them in the broth to the already prepared meat.
Using a sharp knife, cut the tomatoes into cubes and cover with sugar.
Add them to the rest of the vegetables and simmer everything together for another seven minutes.
Look into the broth pot and check if the potatoes are ready. If yes, then transfer the stewed vegetables there, distribute everything evenly, reduce the heat and simmer for another seven minutes, covering the pan with a lid.
When everything is ready, turn off the heat and let our vegetable stew brew a little. Twenty minutes will be enough.
Our juicy and fragrant vegetable stew with asparagus beans is ready! Delight yourself and your loved ones with this delicious and healthy dish. Good health and bon appetit!
Result:
Vegetable stew with minced meat
Delicious vegetable stew with meat can be prepared not only with chicken or beef, you can also cook vegetable stew with minced meat. Delicious stew in the oven with minced meat. Recipe with photo.
Ingredients:
- fresh potatoes - 10 pieces (medium-sized tubers)
- minced meat (pork, beef) - 500 grams
- sweet pepper (any color) - 2 pieces
- vegetable oil
- seasoning (mixture: black pepper, adjika, dried dill, parsley, 1 beef cube)
Recipe:
Peel potatoes and cut into cubes.
Wash the pepper, remove the core with stones and also cut into small cubes.
Pour vegetable oil into a deep baking sheet, about 3 tablespoons.
Lay out the potatoes.
Sprinkle with pepper on top. Distribute it evenly.
I put mince.
Mix thoroughly with a wooden spatula so as not to damage the enamel.
In a separate bowl, mix all seasonings. Add 1.5 cups of boiled water. Mix thoroughly.
Pour this mixture over our vegetables.
Flatten so that the stew cooks evenly.
Salt and put in the oven, preheated to 170 degrees.
When the potatoes are ready, you can get the stew.
Enjoy your meal!
How to properly and tasty cook meat stew. Stew with meat - general principles and methods of preparation.
This French dish was originally served as an appetizer before the main meal. Now the stew plays the role of the main hot dish on the table. Stew can be prepared from a wide variety of products: vegetables, mushrooms, fish, meat. But, in most cases, we are used to seeing all kinds of combinations of the above products as stews.
Of course, the most satisfying and delicious meat stew is obtained. Almost any meat can be used to make stew. For a lighter and more dietary option, lean beef, chicken and rabbit meat are suitable. And for lovers of something fatter, pork and lamb are perfect. When preparing meat stew, it is not at all necessary to use fillet or tenderloin. Here, the presence of small bones and cartilage is quite acceptable, and some gourmets simply adore stew on pork ribs, for example. In any case, whatever the meat, it must necessarily be flavored with a generous portion of all kinds of spices, seasonings and dried herbs. In addition, stews are often served with specially prepared sauces and gravies.
To get a full-fledged independent dish, meat stew is cooked with vegetables. Vegetables can be used absolutely any, depending on the season and your taste preferences. Most often, meat stew is cooked with potatoes, zucchini, all types of cabbage and eggplant. But, it is quite possible to use several types of vegetables at once in one dish. And most importantly, do not forget to add more onions and fresh herbs. Stew with meat and vegetables should be served hot as an independent dish, no additional garnish is required here.
Stew with meat - food preparation
First of all, to prepare meat stew, you need meat. The meat must be fresh and of good quality. It is not necessary to use tenderloin or fillet to prepare this dish; the presence of veins and small fat layers is quite acceptable. And many hostesses claim that stew made from meat on cartilage turns out to be much tastier and richer.
As always, immediately before cooking, frozen meat will need to be thawed, washed and cut into medium-sized pieces. If you want to eat meat with a ruddy appetizing crust, then you will first need to fry it until half cooked and only then start cooking the stew. If the presence of a crispy crust is not a fundamental point for you, then you can immediately start stewing.
As for the choice of vegetables, then, as mentioned above, everything here will depend solely on your gastronomic preferences. Vegetables can be absolutely anything. In addition, not only fresh, but also frozen vegetables are perfect for making stews. Therefore, even in winter, you can enjoy this delicious dish.
Before preparing the stew, vegetables are peeled, peeled, stalks and grains, then thoroughly washed and cut. It is important to remember that the stew does not allow fine cutting. Both meat and vegetables should be cut into fairly large pieces.
Stew with meat - preparing dishes
You don't need any special utensils to make the stew. If you decide to pre-fry the meat, then you will need a good frying pan. It is best if it is non-stick coated so as not to overload the dish with excess fat. In general, the stew is stewed on the stove in a deep saucepan.
Many recipes call for the stew to be cooked in the oven. Then you will need a goose casserole or any deep heat-resistant form designed for the oven. Meat stew cooked in clay or ceramic pots turns out to be very fragrant. Many housewives like to stew meat with vegetables first on the stove, and then send the half-finished meat to readiness in the oven. It takes a little longer, but the stew turns out to be incredibly tender and fragrant.
Stew with meat - the best recipes
Recipe number 1. Ragout with meat and mushrooms
The combination of meat products with mushrooms in any variations is considered a classic. Dishes made from these two products are very satisfying and incredibly fragrant. Stew with meat and mushrooms is no exception. It is not difficult to prepare it, even a novice housewife can cope with this task.
To prepare a stew with meat and mushrooms, you will need the following ingredients:
1. Meat (pork or beef) - 300 grams.
2. Mushrooms - 300 grams.
3. Potato - 3 medium-sized tubers.
4. Onions - 2 heads.
5. Carrots - 1 piece.
6. Tomato paste - 2 tablespoons.
7. Half a lemon.
8. Salt, ground black pepper, spices and seasonings to taste.
9. Fresh greens - 50 grams.
10. Vegetable oil - 2 tablespoons.
Cooking instructions:
1. Pre-defrost the meat, rinse, discuss and cut into medium-sized pieces. Onions are peeled, washed and cut into half rings. Peel the carrots, wash thoroughly and cut into circles. Peel potatoes, wash and cut into large cubes. Any mushroom can be used to make this dish. If they are frozen, then defrost them first and drain all the released liquid. Fresh mushrooms will need to be cleaned, washed and cut into thin plates.
2. In a frying pan with high sides, heat up a little vegetable oil. When the pan is well heated, spread the meat and fry over high heat until an appetizing crust appears. Then we send carrots there and continue to fry for fifteen minutes, not forgetting to stir constantly. When the carrots become soft, we poison the onions and mushrooms in the pan. We fry everything together for another ten minutes.
3. And squeeze the juice from the lemon halves, pour it into the pan, add salt, ground black pepper and your favorite spices and seasonings. Pour everything with half a glass of boiled water, mix, cover the pan with a lid and reduce the heat to medium. After the water boils, the fire must be reduced to a minimum and simmer our future stew for thirty minutes. If the water boils away, add it, the pan should not be dry.
4. Now we send chopped potatoes to the pan. Dilute the tomato paste with boiled water and pour over the stew. Instead of tomato paste, you can use tomato juice, then it does not need to be diluted with water. Mix everything thoroughly and simmer under the lid for twenty minutes. After the potatoes become soft, the fire can be turned off.
5. Wash fresh dill or parsley thoroughly, dry and finely chop. We lay out the finished stew on deep plates, sprinkle with finely chopped herbs and serve hot with sour cream.
Enjoy your meal!
Recipe number 2. Ragout with meat and eggplant
In most cases, when cooking stews with meat, potatoes are used. We suggest that you choose an equally satisfying vegetable as an addition to meat - eggplant. Ragout with meat and eggplant is not only extremely tasty and healthy, but also very bright and colorful.
To prepare the stew with meat and eggplant, you will need the following ingredients:
1. Meat - 300 grams.
2. Eggplant - 3 pieces of medium size.
3. Bulgarian pepper - 2 pieces.
4. Onion 1 head.
5. Carrots - 1 piece.
6. Fresh tomatoes - 3 pieces.
7. Vegetable oil - 2 tablespoons.
8. Salt, ground black pepper, dry herbs, spices and seasonings to taste.
Cooking instructions:
1. You can use any meat to prepare this dish, in our case it is veal. So, the meat is pre-defrosted, washed, dried with paper towels and cut into medium-sized pieces. Wash eggplant, peel, cut off the stem and remove the core with seeds, cut into large cubes. If the eggplants are young, then they can not be peeled from the peel and seeds. Wash the bell pepper, clean from the grains, cut off the stalk and cut into strips. Peel the carrots, rinse thoroughly under running water and rub on a coarse grater. We clean the onion from the husk, rinse and cut into half rings. Wash fresh tomatoes and cut into cubes.
2. In a deep frying pan, heat a small amount of vegetable oil and begin to fry the meat over high heat. When all the liquid has evaporated, and a golden crust has formed on the meat pieces, put onion half rings and grated carrots into the pan, fry the vegetables until golden brown. Then we send eggplant and bell pepper to the pan, add salt, ground black pepper, spices and seasonings.
3. Pour half a glass of boiled water into the pan, cover with a lid, reduce the heat to a minimum and simmer everything together for twenty minutes. Do not forget to stir occasionally and add liquid as needed. After twenty minutes, we send fresh tomatoes to the pan and simmer the stew for another ten minutes. After that, turn off the fire and let the stew cool down a bit and brew.
Then we lay out the finished dish on portioned plates and serve hot to the table! Ragout with meat and eggplant is incredibly tender, juicy and beautiful. In principle, it can be eaten as an independent dish, or it can be served with some kind of side dish, for example, with pasta or boiled white rice.
Enjoy your meal!
Recipe number 3. Ragout with meat and vegetables
We bring to your attention another option of how you can successfully combine meat and all kinds of vegetables in one dish. This recipe is universal, because vegetables can be used completely different, and in any case, the dish will turn out tasty and fragrant.
To prepare a stew with meat and vegetables, you will need the following ingredients:
1. Meat - 700 grams.
2. Potato - 10 tubers of medium size.
3. Zucchini - 5 pieces.
4. String beans - 500 grams.
5. Onions - 3 heads.
6. Fresh tomatoes - 5 pieces.
7. Bulgarian pepper - 1 piece.
8. Garlic - 2 cloves.
9. Fresh greens - 50 grams.
10. Vegetable oil - 3 tablespoons.
11. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. To prepare this dish, it is best to use pork tenderloin, but in principle, any other meat will do. Defrost the meat in advance, rinse under running water, dry with paper towels and cut into medium-sized pieces. In a saucepan, heat a little vegetable oil and fry the meat at maximum heat until an appetizing crust forms.
2. Peel the onion from the husk, rinse and finely chop. In another pan, sauté the onion in vegetable oil until golden brown. Then put the fried onions in a saucepan on top of the meat.
3. Peel the potatoes, wash and cut into large cubes, fry in the same pan and lay in an even layer on the onion.
4. Then fry the green beans, if desired, you can also cut it. We send it to the saucepan with the next layer. Peel the zucchini, remove the seeds and cut off the stem. Cut into large cubes, fry and spread on top of green beans.
5. Rinse fresh tomatoes under running water, cut into slices and place on zucchini. Wash the bell pepper, remove the seeds, cut off the stalk and cut into strips. We send pepper to tomatoes. We clean the garlic from the husk, cut into thin slices, send to the rest of the ingredients. Rinse fresh greens under running water, dry and finely chop, pour into a saucepan. You can use any greens, but fresh basil is preferable here. Add salt, ground black pepper, spices and seasonings to taste.
6. Pour about half the boiled water into the saucepan. We put on medium heat, covered with a lid. Simmer for about thirty minutes until the vegetables are soft.
7. We lay out the finished dish on deep plates along with vegetable broth. Serve hot with black bread and sour cream. Enjoy your meal!
1. Stew can be prepared not only from fresh, but also from pre-processed products. In this case, everything must be coarsely chopped, sent to a saucepan, poured with a small amount of water and simmered over low heat under a lid for only fifteen to twenty minutes.
2. Any stew likes a generous addition of spices, dried herbs and all kinds of seasonings.
3. If you fill the future stew not just with boiled water, but, for example, with meat broth, tomato or sour cream sauce, then the dish will turn out to be much more tender and richer in taste.
4. If you have not found the vegetables indicated in the recipe at hand, do not be discouraged, but feel free to replace them with something else that is more accessible to you! There are no restrictions in cooking stew, so feel free to experiment and let your imagination run wild.