Cooking meat stew. Vegetable stew with meat - step by step recipe. How to cook a delicious vegetable stew with and without meat: in a slow cooker, in the oven? Meat and beans

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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);
• greenery.

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. Bon appetit!

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. Bon appetit!

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!

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Cooking vegetable stew with meat is very simple. The combination of various vegetables and meat gives an amazing taste.

For this recipe, you can choose any ingredients to taste. The dish will turn out hearty and very tasty.

Grocery list:

• pork meat - 0.4 kg;
• one medium-sized zucchini;
• one bulb;
• potatoes - 4 pcs.;
• one carrot;
• one bell pepper;
• tomato;
• cabbage - 0.2 kg;
• garlic - 1 clove;
• greens in the face of parsley and dill;
• vegetable oil of any kind - 150 ml;
• salt and spices - to taste.

Cooking method:

1. Process potatoes in water and cut into cubes.
2. Wash and clean vegetables: carrots, zucchini and peppers. Cut everything into small squares.
3. Remove the upper green leaves from the cabbage, cut off the desired portion of the cabbage from the head and chop it.
4. Finely chop the washed garlic with herbs.
5. Cut the pork flesh into small chunks.
6. Take a frying pan and heat the oil. Onions and meat are subjected to heat treatment. Cook for 5 minutes, then transfer the contents of the pan to the pan.
7. In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before that.
8. The next to fry are carrots and bell peppers. Let's do the same operation. After 3 minutes, put cabbage on the vegetables and sweat it for 10 minutes with the addition of tomato and water.
9. Put all the ingredients in a saucepan, fill its contents with boiled water. It is necessary to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
10. Pour seasonings, salt and cook for 15 minutes.
11. Then chop the greens, and simmer the dish for another 5-10 minutes. From time to time check how soft the vegetables and meat have become.
12. After cooking, leave the pan for 5 minutes, and then you can serve the main course to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or just do not like high-calorie foods, then this stew option is for you.

Required Ingredients:

• beef - 0.3 kg;
• one bell pepper;
• one medium-sized eggplant;
• tomato;
• two cloves of garlic;
• one bulb;
• soy sauce for marinade;
• honey - 9 g;
• vegetable oil;
• any salt and spices.

Step-by-step instruction:

1. Let's make the meat marinade first. To do this, we cut the washed meat into cubes, we also do the same with the onion, only we chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and liquid honey on top.
2. We process vegetables, and you can not remove the skin from the eggplant. We cut them all into small pieces.
3. Brown the meat in the marinade in a frying pan for 3 minutes.
4. Pour eggplant and pepper to it. We extinguish all the contents under a closed lid.
5. After 5 minutes, chop the tomato with garlic, pour spices and salt.
6. Cooking for another 10 minutes. After that, taste the beef and vegetables, and if they are soft, you can turn off the stove.

Vegetable stew with minced meat

Here you can mix different types of meat in any proportion. In addition, there is no need to waste time removing bones from meat and cutting it. You can always buy ready minced meat.

You will need:

• minced meat - 0.25 kg;
• one carrot;
• two eggplants;
• one potato;
• one bell pepper;
• one bulb;
• clove of garlic;
• tomato sauce - 25 g;
• vegetable oil;
• spices salt.

How to cook vegetable stew with meat and potatoes:

1. Leave the processed and diced eggplants in salt water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into gruel.
2. In a deep frying pan, process the onion with garlic with the addition of sunflower or olive oil.
3. After a couple of minutes, pour the minced meat into this mass and cook for another 5 minutes.
4. There we pour pieces of carrots and peppers.
5. After 3 minutes, add eggplant, potatoes, pour water, pour spices and salt, as well as tomato sauce. Stew everything for half an hour under the lid.
6. The dish is ready.

From pork ribs

List of ingredients:

• ribs - 0.3 kg;
• one potato;
• one carrot;
• one small zucchini;
• one bow;
• two tomatoes;
• black pepper and salt to taste.

Cooking method:

1. Pork ribs should first be washed, and then cut into pieces and put on the bottom of the pan.
2. Fry them together with vegetable oil for 15 minutes.
3. Add carrot cubes to the contents of the pan.
4. We also send zucchini squares there.
5. After 10 minutes, cut the tomatoes with onions and discard to the main ingredients.
6. Pour finely chopped garlic, spices and salt.
7. Simmer under a closed lid for 15 minutes. Check the readiness of the dish for taste.

With meat in a slow cooker

In a miracle saucepan, the first course is prepared quickly and easily. You just have to chop the vegetables and throw them into the slow cooker.

Recipe Ingredients:

• beef - 1/2 kg;
• eggplant - 1 pc.;
• zucchini - 1/2 pc.;
• tomato - 2 pcs.;
• onion - 1 pc.;
• Bulgarian pepper - 2 pcs.;
• potatoes - 4 pcs.;
• carrots - 1 pc.

How to cook vegetable stew with meat in a slow cooker:

1. Beef meat must be washed and the film and excess veins removed from it. Cut the meat into pieces.
2. We put them on the bottom of the multicooker bowl, pour oil, close the lid and turn on the “Frying” program for 30 minutes.
3. All vegetables must be processed, getting rid of the peel and cut into squares.
4. Carrots with onions should be in the form of half rings.
5. At the end of the multicooker, remove the foam from the walls of the thicket, and add carrots and onions to the meat. We turn on smart kitchen appliances in the same mode for another 10 minutes.
6. After that, lay the rest of the chopped vegetables, as well as finely chopped garlic, to the floor of the finished products.
7. We put salt, seasonings as desired, fill it with water and turn on the “Extinguishing” mode. Time - 1 hour.
8. After cooking, you can decorate the dish with lettuce, parsley or green onions.

Bake the dish in the oven

Stew in the oven can be cooked without meat, as baked vegetables will not make you feel the lack of this product.

Ingredients:

• zucchini - 500 g;
• eggplant - 500 g;
• potatoes - 500 g;
• tomatoes - 500 g;
• two peppers;
• one bulb;
• greenery;
• olive oil - 70 ml.

Step-by-step instruction:

1. Remove all vegetables from the skin and cut into slices.
2. Sprinkle pieces of eggplant with salt and leave for a while. This is done to remove the bitter taste. After half an hour has passed, wash off all the salt with water, and then soak the eggplants in olive oil. Otherwise, they will be very dry after heat treatment.
3. Put all the circles on a baking sheet, smeared with oil, sprinkle with salt and spices.
4. Pour a little water and oil on the vegetables, sprinkle with chopped herbs.
5. Preheat the oven to 180 degrees. Cook for 50 minutes.

With chicken

Chicken meat is less fatty. In combination with vegetables from the stew, you get a delicate dietary dish.

You will need:

• chicken legs - 3 pcs.;
• medium zucchini;
• six potatoes;
• three tomatoes;
• one head of onion;
• one carrot;
• sour cream - 0.4 kg;
• half a fork of cabbage;
• herbs and spices to taste.

Cooking process:

1. We free the meat from the legs from the bones, pour pepper and salt into pieces.
2. Peeled onions should be in the form of half rings, and carrots should be grated.
3. Cut zucchini, tomatoes and potatoes into cubes.
4. We cut the cabbage into strips.
5. Lay the vegetables on the bottom of the cooking utensils. It can be a saucepan, a high frying pan or a cauldron.
6. Pour boiling water over the ingredients and simmer for 30 minutes.
7. Add sour cream and salt to the pot.
8. Reduce the power of the gas stove and cook until the products are soft.

pot recipe

Food in pots always turns out to be more tender and rich in taste. However, such a recipe takes much more time, but you will not regret that you cooked the stew in a pot.

Grocery list:

• pork - 0.6 kg;
• six potato tubers;
• three tomatoes;
• one medium zucchini;
• one head of garlic;
• one bulb;
• ground black pepper;
• salt to taste;
• mayonnaise sauce;
• lavrushka;
• vegetable oil.

How to cook:

1. Send small cubes of meat to cook in a pan with oil.
2. Onion rings will also go there.
3. Season the ingredients with salt and pepper.
4. Put the half-cooked pork on the bottom of the pot.
5. Place potato slices on top.
6. The next layer will be zucchini squares.
7. Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The final chord will be spices, salt and bay leaf in each pot.
8. Do not forget to pour water before sending them to the oven, heated to 200 degrees Celsius. Cook for about an hour.

Tava - traditional Armenian stew

For this unusual dish you will need:

• beef - 300 g;
• two eggplants;
• ten potato tubers;
• two tomatoes;
• tomato paste - 50 g;
• one bulb;
• salt and pepper to taste.

Cooking method:

1. First, let's take a look at the eggplant. They must be cleaned, and the pieces should be dipped in salt, after half an hour, rinse with water.
2. We make rings from the bulb.
3. Tomatoes and potatoes are peeled and cut into circles.
4. Fry the pieces of beef in oil in a deep frying pan.
5. Then lay out in layers: potatoes, tomatoes, onion rings, eggplant. Between the layers should be salt and spices.
6. Dilute the tomato paste with water and pour into the stew.
7. We put everything on medium heat and simmer until the ingredients become soft.

With meat and cabbage

This dish is prepared quite quickly. The simplicity of the ingredients is also an advantage of this stew.

Required products:

• meat of any kind - 0.4 kg;
• one carrot;
• one bulb;
• three tomatoes;
• four potatoes;
• half a fork of white cabbage.

Cooking method:

1. Put the meat pieces in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
2. Process onions and carrots in the traditional way and add to the prepared meat.
3. Shred the cabbage, cut the potatoes into cubes. Put everything into the pan.
4. Pour some water into a bowl and start simmering.
5. 10 minutes before the end of readiness, you can add tomatoes, salt, pour pepper and other spices of your preference.

With meat, zucchini and eggplant

This version of the stew can be used as a gravy for a side dish: pasta, mashed potatoes or pasta.

You will need:

• beef or pork - 1 kg;
• butter - a small piece;
• vegetable marrow;
• two eggplants;
• five tomatoes;
• Bulgarian sweet pepper;
• two carrots;
• one bulb;
• hot pepper;
• any spices to your taste and salt.

Cooking method:

1. Cut eggplant into large strips. If they have a taste of bitterness, you can get rid of it in the above way.
2. Pass the quarters of tomatoes through a coarse grater.
3. Simmer the pieces of meat in a frying pan under a layer of water until it all evaporates.
4. Then add oil and fry until golden brown.
5. Do not forget to put onion rings and spices to the meat.
6. Add carrot sticks and continue to fry the contents of the pan.
7. Put layers on top: zucchini, eggplant, peppers, tomatoes, garlic.
8. Add water if necessary, put butter on top.
9. Bring the whole mass to a boil over medium heat. Then, at the smallest level of fire, cook for an hour and a half.

A dish called "stew" came from France, where it was used as an appetizer and served at the beginning of the meal. The composition of this dish may include vegetables in its pure form, and fish, and mushrooms, but it turns out to be especially tasty and appetizing. meat ragout.

Stew with meat - food preparation

Before cooking, all products must be thoroughly washed, the meat should be separated from the bones, fat layers and skin, and the vegetables should be cleaned. Then cut everything into medium pieces. Some recipes call for roasting the meat in advance, while others recommend stewing it right away.

Stew with meat - preparing dishes

To prepare the stew, you will need a pot of a suitable volume in which vegetables and meat will be boiled or stewed. To pre-fry the meat, you will need a frying pan or stewpan with a non-stick coating.

Bulgarian style beef ragout

This dish has a brilliant smell and taste due to the presence of dry wine in the ingredients. Fans of a truly Bulgarian hefty spicy taste can add black ground pepper to the stew to taste.

Ingredients:

• 1 kg meat (lean beef)
• 100 ml dry white wine
• 1 table. a spoonful of flour
• 2 medium carrots
• 250 g green beans
• 3-4 medium potatoes
• 4 table. tablespoons vegetable or olive oil
• salt, ground black pepper, herbs (to taste)

Cooking method:

1. Peel and finely chop the onions, fry in a pan with the addition of vegetable oil until transparent.
2. Wash the meat, cut into slices, salt and fry in a saucepan over high heat until half cooked.
3. Later, add a little water or broth to the saucepan, and then pour the wine. In a separate pan, fry the flour until golden brown, put it on the meat, reduce the heat to a minimum and then simmer the meat until cooked.
4. Boil carrots, beans and potatoes in a saucepan (cut into pieces).
5. After that, put all the vegetables, including onions, in a saucepan, mix, sprinkle with herbs.

Ragout of beef, pork and lamb with Brussels sprouts

This recipe is credited with a Belgian origin, perhaps due to the use of Brussels sprouts in it. The finished dish is very tender, tasty and fragrant. Due to the huge variety of types of meat used in it, it will easily lead the menu of a hearty dinner or lunch.

Ingredients:

• 300 g beef brisket
• 250 g lamb (shoulders)
• 100 g lean pork
• 250 g pork sausages
• 500 ml chicken broth
• 100 g swede
• 5 medium onions
• 250 g Brussels sprouts
• 6-8 medium potatoes
• 1 medium carrot
• 200 ml sour cream
• salt, pepper, bay leaf (to taste)

Cooking method:

1. Rinse the meat, cut into medium slices, place in a large saucepan or pan and pour the broth. Add 500 ml of boiled water, bay leaf and salt to taste. Bring to a boil over medium heat, skimming off foam.
2. After that, reduce the heat to a minimum and cook the meat for about 2 hours.
3. Rinse the vegetables, peel and cut into cubes, disassemble the Brussels sprouts with your hands into inflorescences, add to the meat. Simmer for about 30 more minutes.
4. 10 minutes before readiness, put the sliced ​​\u200b\u200bsausages into the stew. Later, after the dish is cooked, you need to put the meat and vegetables in a separate container, and add sour cream and ground pepper to the broth.
5. Evaporate the resulting mixture by 2/3, then pour it over the meat with vegetables and mix thoroughly. Salt to taste.

Ragout with chicken, peas and mushrooms in "baskets"

This dish is not only very appetizing and satisfying, it also looks extremely luxurious on the table due to the special serving in puff or sand “baskets”, which are easy to purchase ready-made in the store.

Ingredients:

• 400 g boneless chicken
• 3-4 table. spoons of green peas
• 100 g decent forest mushrooms
• 1-2 medium carrots
• 1 egg
• 1-2 table. spoons of flour
• a handful of raisins
• 250 ml chicken broth
• 150 ml dry white wine
• 2-3 table. tablespoons grated hard cheese
• 1 lemon
• salt, pepper, herbs (to taste)
• ready-made "baskets" of puff or shortcrust pastry

Cooking method:

1. Rinse the chicken, salt, sprinkle with lemon juice and remove for 1-1.5 hours in a cool place. Later, cut into slices, put in a saucepan and fry in vegetable or olive oil over high heat until golden brown.
2. Wash mushrooms and carrots, peel, finely chop and add to the chicken. Fry over medium heat for 10 minutes, then put flour in a saucepan. When the flour turns golden, slowly pour in the broth, stirring constantly.
3. Bring to a boil and put the rest of the ingredients (peas, raisins, herbs and wine) into the stew. Cook for another 10-12 minutes.
4. Then remove from the stove, cool slightly and add the egg yolk. Mix thoroughly, remove the meat and vegetables with a slotted spoon and arrange them in “baskets”, sprinkle with grated cheese on a fine grater on top. Pour the remaining sauce into a gravy boat and serve separately.

Meat stew with potatoes

Ingredients:

• Lean pork 0.5 kg.
• Small potatoes 0.5 kg.
• Onion (medium size) 1 pc.
• carrot 1 pc.
• Bacon 200 gr.
• grilled sausages 4 pcs.
• Garlic 4 tooth.
• Olive oil to taste
• White table wine 200 ml.
• Meat broth 0.5 l.
• Bay leaf 2 pcs.
• paprika to taste
• Ground coriander to taste
• Curry to taste
• Black pepper to taste
• Salt to taste

From time to time, you can pamper not only yourself, but the whole family with such an extraordinary stew. The combination of potatoes, meat, spices and garlic will give the stew an amazing taste and a special aroma. The recipe tells how to cook meat stew with potatoes in great detail, and even a novice cook will be able to surprise his guests at the festive table.

Cooking:

1. We start cooking by cutting the meat into small cubes, which are then seasoned with black pepper and salt. The main thing is not to overdo it!
2. Next, cut the onion into half rings. We cut the carrots into thin and not too long sticks. For a meat dish, you need a deep saucepan, into which we pour the required amount of olive oil, add chopped carrots and onions.
3. Very finely chop 2 cloves of garlic, which we also add to the pan. Simmer the entire contents of the pan for about 10 minutes over low heat.
4. Add meat to the pan, which was previously diced. We continue to simmer for another 20 minutes.
5. Add peeled potatoes to the meat, and then pour the entire contents of the pan with meat broth and simmer over low heat for another 20 minutes. At this time, cut into cubes bacon and rings - sausages.
6. Add sausages and bacon to potatoes with meat. We season everything with coriander, paprika, curry and continue to simmer for another 20 minutes. Add 2 more garlic cloves and white wine. After 20 minutes, the dish is ready.

Bon appetit!

Duck ragout

Ingredients:

• Duck - 600 g
• Potato - 360 g
• Carrot - 200 g
• Onion - 100 g
• Tomato puree - 60 g
• Butter - 100 g
• Sour cream - 50 g
• Salt, pepper, bay leaf - to taste
• Greens, cloves, cinnamon - to taste

Cooking method:

1. Cut the prepared duck into pieces, sprinkle with salt, brown in oil on all sides, place in a deep stewpan or roaster, and simmer for 30-40 minutes.
2. Cut potatoes into slices, fry in butter or fat.
3. Sauté carrots and onions in butter.
4. Put the vegetables in a saucepan with meat, add spices, add water (0.5 cups) and simmer in the oven, at the end of cooking add sour cream mixed with tomato puree and simmer for another 10-15 minutes.
5. Serve to the table, sprinkled with parsley.

Boiled meat ragout

Ingredients:

• Meat (lean beef) - 200 g
• Potatoes - 3-4 pcs.
• Carrot - 1 pc.
• Parsley root - 1 pc.
• Green peas - 3 tbsp. spoons
• Flour - 1 tbsp. the spoon
• Butter - 1 tbsp. the spoon
• Sour cream - 1-2 tbsp. spoons
• Tomato paste - 1 tbsp. the spoon
• Greens - to taste
• Salt - to taste

Cooking method:

1. Clean the beef from films, tendons and cook until tender.
2. Peel potatoes, carrots and parsley, rinse, cut into slices (chopped parsley), add peas and steam.
3. Stew tomato paste in butter, add 1 tbsp. a spoonful of water.
4. Cut the finished meat into cubes, put in a saucepan, add potatoes, carrots, parsley and green peas. Pour in tomato sauce, salt, add sour cream and boil.
5. When serving, sprinkle the stew with chopped herbs.

Lamb ragout with vegetables

Ingredients:

• Lamb (fatty) - 500 g
• Onions - 4 pcs.
• String beans - 300 g.
• Carrots - 3 pcs.
• Eggplant - 2 pcs.
• Tomatoes - 5-6 pcs.
• Parsley greens - to taste
• Ground cinnamon - 1 pinch
• Carnation - 1-2 buds
• Capsicum garlic, salt - to taste

Cooking method:

1. Cut lamb into portions and fry together with chopped onions.
2. Cook the string beans separately.
3. Cut the carrots into strips, finely chop the parsley, cut the eggplant into cubes and stew everything in lamb fat.
4. Add peeled and sliced ​​tomatoes, and simmer again until tender.
5. Then combine vegetables with roasted meat and boiled beans, season with spices, crushed capsicum, garlic and salt.
6. Serve the stew hot.

Puffed beef ragout with vegetables

Ingredients:

• Beef (or lamb) - 500 g.
• Onion - 2 pcs.
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• White cabbage - 1/4 small head
• String beans - 200 g.
• Tomato paste - 3 tbsp. spoons
• Garlic - 3 cloves
• Parsley, salt, pepper - to taste

Cooking method:

1. Drip a little vegetable oil into the pan, put the pieces of meat, then put the equally chopped onions, cabbage, potatoes, beans, garlic and carrots in layers.
2. Top with tomato paste and season with spices. Cover tightly with a lid and simmer over low heat for an hour.
3. Serve the finished stew without stirring, and pour sour cream on top.

Smoked meat ragout with beans

Ingredients:

• Smoked shank or ribs - about 1 kg
• Beans - 1 cup
• Cabbage - 1/4 small head
• Potatoes - 3-4 pcs.
• Carrot - 1 pc.
• Onion - 1/2 pc.
• Vegetable oil - 1 tbsp. the spoon
• Greens - to taste

Cooking method:

1. Chop the bones (or just remove the meat from the bones), put in a saucepan with a thick bottom, add the beans previously soaked in water, pour in a little water and cook until the beans are cooked.
2. As soon as the beans are ready, add the chopped cabbage, and after a few minutes, the diced potatoes and the onions and carrots fried in oil.
3. Arrange the finished stew on plates and garnish with fresh herbs.

Lamb stew

Ingredients:

• Lamb - 0.5 kg
• Melted lard - 2 tbsp. spoons
• Carrots - 2-3 pcs.
• Onion - 2 pcs.
• Potato - 400 g
• Tomato paste - 2 tbsp. spoons
• Flour - 1 tbsp. the spoon
• Parsley (root and herbs) - to taste
• Salt - to taste

Cooking method:

1. Chop the meat into pieces of 40 g, salt, fry, put in a saucepan, pour in the sautéed tomato paste and water (or broth), simmer for 30-40 minutes.
2. Then drain the broth, heat until sizzling, add dried flour to it and boil for 10-15 minutes.
3. Cut the roots and onion into slices and fry a little.
4. Separately, fry the potatoes, cut into slices.
5. Put vegetables and potatoes in a saucepan, pour strained hot sauce and simmer until tender.
6. When serving, sprinkle the stew with herbs.

Vegetable stew with pork

Ingredients:

• Pork - 700 g
• Onion - 2 pcs.
• Pumpkin - 200 g
• Carrots - 2 pcs.
• Potatoes - 5 pcs.
• Cabbage - 200 g
• Greens - to taste
• Broth (vegetable or meat) - 1 cup
• Garlic - 2 cloves

Cooking method:

1. Wash the meat and cut into cubes.
2. Rinse pumpkin, carrots, onions, potatoes, cabbage and cut into cubes (cabbage - checkers). Take the goose and carefully grease it with vegetable oil.
3. Put the diced meat (if desired, the meat can be fried separately for 10 minutes until golden brown) and vegetables in the goose, mix so that everything is in oil, season with salt and pepper, pour in the broth, close the lid and put it in the oven to stew for 1 hour .
4. Then take out the dish, put chopped herbs and garlic into it, mix and bring to readiness. You can also add sour cream if you like. Read more:

Meat stew with vegetables

Ingredients:

• Pork 0.5 kg
• Potatoes 1 kg
• Zucchini 1 pc
• Bulgarian pepper 3 pcs
• Hot red pepper 1 pc
• Tomato 4 pcs
• Carrot 2 pcs
• Onion 3 pcs
• Garlic 5 tooth
• Dill 1 bunch.
• Parsley 1 bunch
• Tomato paste 5 tbsp. l.
• Vegetable oil for frying
• coriander to taste
• Salt, pepper to taste
• Bay leaf to taste

Cooking method:

1. Pork cut into small pieces.
2. We send it to a frying pan heated with vegetable oil.
3. Fry over high heat until a beautiful golden brown appears.
4. Cut the peeled onion into cubes.
5. Cut carrots into slices.
6. Add onions and carrots to the meat in the pan.
7. Stir and sauté until the vegetables are soft, about 2 minutes.
8. In the meantime, let's deal with zucchini, potatoes and tomatoes. We cut the zucchini into pieces of 1.5-2 cm. If the zucchini is not young, then it must be peeled and seeds. I had a young one.
9. We shift the chopped zucchini into a cauldron or other suitable dish in which we will stew the stew.
10. We cut the potatoes in the same way as the zucchini. We shift to the zucchini.
11. Scald the tomatoes with boiling water and remove the skin from them.
12. We cut them, like the previous vegetables, and send them to them.
13. Mix zucchini, potatoes and tomatoes.
14. Peppers, peeled from seeds and stalk, cut into medium-sized squares.
15. We cut the garlic into slices.
16. Spicy lovers can add hot peppers to the stew, but do not get carried away, half a pod will be enough.
17. Add pepper and garlic to the pan and, stirring constantly, fry for half a minute.
18. Then add the tomato paste, mix, cover with a lid and simmer for another half a minute over medium heat.
19. We shift the contents of the pan into a cauldron, to the rest of the vegetables.
20. Stir, add salt, black pepper, bay leaf and 2 cups of water.
21. We put the cauldron on a strong fire and cover with a lid until boiling.
22. Then reduce the heat to medium and simmer the meat stew with vegetables until the sauce thickens (30-40 minutes).
23. By this time, the stew will be almost ready.
24. Finely chop the dill and parsley.
25. Add greens to the stew, mix everything well and simmer the meat stew for about a minute, then turn off the heat. The stew is ready. Serve hot meat stew with vegetables as an independent second course.

Bon appetit!

1. For stews, it is allowed to use previously cooked meat or boiled vegetables left over from other dishes. They need to be cut primitively, put in a saucepan, add a little broth or water, simmer for 15-20 minutes and the stew can be considered ready. It remains only to salt it to taste, pepper and add your favorite spices and herbs.
2. Any stew recipe can be easily diversified by replacing some components with others. For example, instead of Brussels sprouts, use cauliflower, add cream instead of sour cream, in general, cooking stew is a good reason for culinary fantasies.

6 servings

1 hour 25 minutes

76 kcal

5 /5 (1 )

I suggest you cook a delicious, satisfying and, at the same time, low-calorie vegetable stew with meat and potatoes. This dish has long been one of our family's favorites. I make it with what I currently have in the fridge. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture helps out wonderfully, which you can now buy without any problems in any supermarket.

Quick, tasty vegetable stew with meat

Kitchen tools: cutting board, knife, deep frying pan.

Ingredients

Step by step cooking

First of all, we decide what we will cook the stew in. It can be a cauldron, a frying pan with high sides or a pan with a thick bottom.

1. We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is obtained with pork, because it is tender and juicy. Especially if there are slits of fat.
   
   
2. We put a dish on the stove in which we will cook. We warm up well and pour a little vegetable oil on the bottom. We spread the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid that the meat releases has evaporated.
   
   
3. We chop in half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
   
   
4. Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
   
   
5. Cut into cubes or chop 300-350 g of white cabbage. We also fry. If necessary, add a little more oil.
   
   
6. We cut the bag with the vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
   
   
7. Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
   
   
8. Add salt and spices to taste. Stir, reduce heat, cover and simmer until the meat and vegetables are fully cooked.
   
   
9. Grind with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put all this in a stew, mix and turn it off after a couple of minutes.

   You can not add greens during the cooking process, but sprinkle the stew with it when serving.

   
   
   

Video recipe for quick vegetable stew with meat

The video recipe will tell you how to cook stew with meat and vegetables.

You can cook the same way. And even faster than this dish is preparing.

Vegetable stew with meat and potatoes

Time for preparing: 95 minutes.
Calories: 86 kcal per 100 g
Quantity: 6 portions.
Kitchenware: cauldron or pan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
Regular squash or zucchini	2 pcs.
Onion	2 pcs.
Sunflower oil	for frying
Meat	750-800 g
Garlic	3-4 cloves
Salt, spices	taste
tomato paste	200-250 g
Carrot	2 pcs.
Bell pepper	2-3 pcs.
Drinking water	1 stack
Spicy pepper	½ pod
Sugar	1 tsp

Step by step cooking

1. We take two medium eggplants, cut off the edges and cut into medium cubes. Put in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary in order for bitterness to come out of them. After that, we transfer them to a colander and rinse under the tap. I use eggplant along with the skin, and you can trim it off if you like.
   
   
2. Similarly to eggplant, we cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
   
   
3. We cut ordinary zucchini or zucchini into the same cubes.

   If there are large seeds, then they need to be cut out, leaving only dense pulp.

   
   
   
4. So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. We rub on a fine grater or pass 3-4 cloves of garlic through a press and send them to the paste.
   
   
5. Very finely chop one small pod of hot pepper of the "light" type. It always grows on my windowsill. Instead, you can cut off a small part from the usual long pepper. We also put it in a bowl.
   
   
6. Add half a teaspoon of salt and a spoonful of sugar. It will shade the acidity and sharpness.
   
   
7. Pour a glass of warm water and mix well.
   
   
8. We heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We shift it into a cauldron or pan with a thick bottom, trying to leave the oil in the pan as much as possible.
   
   
9. Now quickly fry the carrot cubes until golden brown and also transfer to the pan.

   It is not necessary to achieve full readiness so that the vegetables do not turn into porridge during stewing. From quick frying, they will retain their shape.

   
   
   
10. If necessary, add oil to the pan and fry the eggplant. When they are almost fried, add sweet pepper.
    
    
11. We also fry the zucchini and potatoes separately.
    
    
12. Cut into medium pieces 750-800 g of any meat. Place in the skillet and brown quickly on all sides.
    
    
13. Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
    
    
14. Mix well and leave to simmer over low heat until fully cooked.
    
    
15. We lay out the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.
    
    
    

Video recipe for cooking vegetable stew with meat and potatoes

From the detailed recipe in the video, you will learn how to cook vegetable stew with meat.

Try to cook this. In the same place, from a similar set of ingredients, you can make and.

Potato stew with meat and beans

Time for preparing: 95 minutes.
Servings: 4-6.
Calories: 98 kcal per 100 g
Kitchen tools: bowl, knife, cutting board, frying pan, pan.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
young squash	2 pcs.
Onion	2 pcs.
Vegetable oil	for frying
Pork or bacon	700-800 g
Salt, spices	taste
Garlic	3-4 cloves
Tomatoes	600-700 g
Carrot	2 pcs.
bell pepper	1-2 pcs.
Water	3 stack.
Any bean	1 stack
tomato paste	2 tbsp. l.

Step by step cooking

1. Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is thin red beans, for which 40 minutes or an hour is enough.
   
   
2. We put the swollen beans in a saucepan or saucepan, pour 3 cups of water and boil for about an hour until tender.
   
   
3. Two eggplants and two young zucchini are peeled and cut into medium cubes.
   
   
4. We cut 2 medium carrots, 4-5 potatoes and 1-2 peppers with the same cubes. We chop the onion in half rings.
   
   
5. We take 600-700 g of tomatoes. We make small cross-shaped incisions on top. Put in a bowl and completely cover with boiling water for two minutes. After that, remove the skin and also cut into cubes.
   
   
6. Cut pork goulash or bacon into medium pieces. The main thing is that the meat was with fat.
   
   
7. In a well-heated pan with oil, quickly fry the meat on all sides until golden.
   
   
8. Add onions and carrots to the meat and fry everything together a little. At the very end, put finely chopped 3-4 cloves of garlic.
   
   
9. While the meat is fried, in parallel we put a pan or cauldron on the stove. Pour a couple of tablespoons of oil and spread the tomatoes, eggplant, peppers and zucchini. We mix.
   
   
10. When the contents of the pan are slightly reduced in volume, add the potatoes and beans. If desired, the potatoes can be separately lightly fried over high heat.
    
    
11. After 10 minutes, transfer the contents of the pan to the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
    
    
12. Simmer everything together over low heat until fully cooked.
    
    

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be viewed on the video.

Try to cook hearty and tasty with a variety of vegetables.

• The stew turns out much tastier if you separately fry all the vegetables that make up its composition.
• The composition of the ingredients depends on the season and what is in your refrigerator. It can be beets, cauliflower, pumpkin, asparagus and other vegetables.
• The meat is fried the longest. This takes about 20 minutes. The remaining ingredients are laid with an interval of 10 minutes.
• First, the stew is cooked over a slightly above-average fire. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is stewed until cooked.
• Salt and spices are added at the moment when all the ingredients are in the bowl. If this is done earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
• Garlic and herbs are put in the stew 5 minutes before readiness.
• All vegetables should be cut equally. Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is put first of all, so that it conveys the aroma to the rest of the contents.

I will be pleased if you leave comments with feedback or additions to my stew recipes. And bon appetit!