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

How to cook potato with stew

Cooking potatoes with stew is a simplified version of the roast. Products should be fresh, and meat - juicy, then the dish will turn out good. The product can be taken from chicken, pork, lamb or beef, it does not matter: the main thing is that it is of high quality. Boil potatoes, fry or bake, and then combine with meat and vegetables: carrots and peas. Find out a simple recipe below.

In a slow cooker

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

In the pan

There is an option for those who like fried. If you want to preserve a crisp - just mix the prepared potatoes with meat, without adding anything else, slightly warm and serve. Fried potatoes with stew in a pan is a full-fledged dish, to which you can separately make a fresh salad of cabbage and cucumbers or another vegetable side dish. Pickled tomatoes and cucumbers are good.

In the pan

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

In the oven

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

Potato with stew - recipe with photo

Learn the recipe for potatoes with stews, dish variations, cooking methods and photos to choose your option for different occasions. There are delicious options with cabbage, mashed potatoes, noodles. Photos will help to understand the whole process to the smallest detail. Make soup if you want the first, or stew if you need a hearty warming dish. With step-by-step instructions, you can prevent mistakes.

Braised Potato with Stew

• Servings Per Container: 4 Persons.
• Calorie dishes: 400 kcal.
• Cuisine: International.

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

Ingredients:

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

Cooking method:

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

Fried

• Servings Per Container: 2 Persons.
• Calorie dishes: 400 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

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

With cabbage

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 400 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• Difficulty of preparation: easy.

If you cook only cabbage with stew, you get a lower-calorie, dietary option. You can add almost any vegetables to this dish. It is worth trying the option with cabbage - this is a useful and affordable product, which also goes well with the rest of the ingredients. It is better to stew it separately in tomato paste: so the stewed potatoes with cabbage and stew will be the most delicious.

Ingredients:

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

Cooking method:

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

Mashed potatoes

• Cooking time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 250 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• Difficulty of preparation: easy.

If more than other types of potatoes you like crushed potatoes, prepare mashed potatoes with stew. You can mix them to get a homogeneous mass, but it’s tastier to put the meat and vegetables on top in mashed potatoes. From the stewing meat in the pan should remain liquid gravy - do not pour it ahead of time. Add mushrooms, peas or other vegetables. For mashed potatoes, use only milk, not water.

Ingredients:

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

Cooking method:

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

Vermicelli Soup

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 250 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.

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

Ingredients:

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

Cooking method:

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

Roast

• Cooking time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 300 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• The complexity of the preparation: medium.

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

Ingredients:

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

Cooking method:

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

In cauldron

• Cooking time: 80 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 300 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• The complexity of the preparation: medium.

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

Ingredients:

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

Cooking method:

1. Peel potatoes, cut into cubes. Fold in a cauldron, pour water, cook until half cooked.
2. Wash mushrooms, cut into large pieces. Chop onion and carrots finely. When the potatoes are ready, drain the water in a separate bowl, add vegetables, mushrooms, garlic, meat and mix.
3. Stew by adding water drained from potatoes for half an hour.

Stew

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 300 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• The complexity of the preparation: medium.

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

Ingredients:

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

Cooking method:

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

Tips for hostesses:

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

Find out how to cook with photos and videos will help you.

Video

  I always have a couple of jars of stew in my fridge. When I don't have much time to cook, I open a jar of stew and make potatoes with it. You know, the dish comes out very tasty. For example, I added the stew just to boiled pasta, but there was no such effect. Stewed potatoes with stewed meat in a pan are many times tastier. I have all the family members eating it with great pleasure. Therefore, if you don’t know where to use the stew, or you just as I don’t have time to cook, then you can safely use this step-by-step recipe.
  Potatoes for cooking this second dish can be used both old and young. The stew can be pork, chicken or any other. When I have a homemade rabbit stew, I use it. For the finished dish, I recommend preparing some kind of vegetable salad. For example, it can be a salad of radishes and eggs or a salad of fresh cabbage and cucumbers. How to season vegetable salads is up to you. I’m sure you will like this one too.




Necessary components:

- 4 potatoes,
- 1 onion,
- 1 carrot,
- 1 clove of garlic,
- half a can of stew
- 1 tablespoon of tomato paste,
- salt and ground pepper to taste,
- 1 tablespoon of vegetable oil.

Recipe with photo step by step:

  Peel the potatoes, cut them into slices. Put in a pan or ladle, fill with water, pour salt. Cook potatoes for 15 minutes.




  Fry onions and carrots in a pan, pouring vegetable oil into it. Then add a tablespoon of tomato paste.




  Lay out the pieces of the stew, sauté for 3 minutes.




  Add meat and vegetables to the potatoes. Simmer for 15 minutes.






  Serve potatoes with stew immediately to the table, sprinkled in a deep bowl and sprinkled with green onions, garlic or chopped parsley. Well, and do not forget to make a vegetable salad. pay attention to

Not always we have enough imagination, desire, and sometimes banal time to cook something new and interesting for dinner. It is good when at such moments simple and unpretentious recipes are remembered. One of these recipes in my memory is potato with stew. This is one of my mother’s favorite dishes, and it was she who taught me how to cook it.

Options, how you can deliciously cook potatoes with stew, well, just a huge variety. I will share with you my favorite ways today, and you can already cook according to the recipe that you like. To begin, let's figure out how to cook potatoes with stew in a pan.

Stewed Potato Recipe

Kitchen utensils and appliances:  pan, kitchen board, knife, grater, frying pan, stove or hob.

Ingredients

Cooking process

1. Peel 600-800 g of potatoes and cut into small cubes.
2. Add chopped potatoes to the pan and pour 500-700 ml of drinking water (so that the potato is completely covered with water).
   
   
3. We put the pan on the fire when the water boils, salt and pepper the potatoes to taste. Cook it until tender.
   
   
4. Peel and chop finely 1 onion.
   
   
5. Set the pan to warm up on fire and pour 1 tsp. vegetable oil.
   
   
6. We send the onions to fry in a hot pan. We peel and grate 1 carrot on a coarse grater, add it to the pan, mix and continue to fry.
   
   
7. Spread the contents of 1 can of stew on a plate and knead a little with a fork. When the potatoes become soft, add the stew and fried vegetables to it.
   
   
8. Leave to cook for another 10-15 minutes until the potatoes are completely ready.
   
   
9. A few minutes before cooking, add 1-2 bay leaves and finely chopped greens to the pan. Ready meals can be served!
   
   

Video recipe of cooking potatoes with stew in a pan

If you still have a question, how to stew potatoes with stew in a pan, I suggest you watch a detailed video recipe for cooking this dish.

Basic Truths

• You can independently adjust the amount of broth in this dish, if you want to make it thicker, drain part of the water in which the potatoes were cooked.
• In cooking, you can also use garlic and tomatoes or tomato paste, for this add them in the process of frying onions and carrots.
• Canned peas can also be added a few minutes before the meal is ready.
• Be careful with the amount of salt you add, as it is already in the stew.
• Stewed potatoes can also be baked in the oven. To do this, put the stew on the bottom of the baking dish, and cut the sliced \u200b\u200bpotatoes on top, add salt and pepper. Cover the form with foil and send to the oven for 30-40 minutes. The dish cooked in the oven is very similar to stewed potatoes with meat.

How to decorate and how to serve a dish

Finely chopped greens will be the best decoration of this dish. And this dish is served hot with canned, fresh or stewed vegetables. Olives or olives, as well as fried or pickled mushrooms will be an excellent addition to such a dish.

If you could not find a quality stew, cook. In addition, if you have a separate meat dish, prepare it for a side dish. And for those who like to use mushrooms in cooking, there is a recipe.

Potatoes with stews can be cooked not only in a pan, but also in a pan. A dish prepared in this way is obtained with less gravy, and the taste is more saturated.

Fried potatoes with stew in a pan

Cooking time will be needed:  30-40 minutes.
Output:  3-4 servings.
Kitchen utensils and appliances:  kitchen board, knife, 2 frying pans, opener, stove or hob.
Calorie content:  154 kcal per 100 g of product.

Ingredients

Cooking process

1. Peel and finely chop 1 onion.
   
   
2. Grind previously peeled 2-3 cloves of garlic.
   
   
3. We put the pan to warm up on fire and pour 1 tbsp. l vegetable oil.
   
   
4. As soon as it warms up, spread the chopped onion.
   
   
5. Constantly stirring it, fry until light golden color.
   
   
6. Add 1 tsp to the pan. tomato paste and chopped garlic. Mix everything and continue to fry.

   At this point you can add your favorite spices and seasonings. I'll add a pinch of dried ginger.

   
   
   
7. Pour the contents of 1 can of stew into the pan and mix well if large pieces of meat come across, you can knead them with a spatula or fork. Fry everything over medium heat for about 2-3 minutes.
   
   
8. We leave the pan and let the meat cool slightly.
   
   
9. Peel 800-1000 g of potatoes and cut into medium-sized cubes. We put the pan to warm up on fire and pour 0.5 tbsp. l vegetable oil.
   
   
10. Put potatoes on a hot pan and fry until golden brown.
    
    
11. As soon as a golden crust forms, add 2 pinches of salt and mix. Pour the cooked meat sauce and mix a little.
    
    
12. Reduce the heat, cover with a lid so that the gravy does not evaporate, and simmer for 5-10 minutes. Ready meals can be served at the table!
    
    

Video recipe of fried potatoes with stew in a pan

I invite you to see how you can deliciously cook potatoes with stew without spending a lot of time and money.

How to decorate and what to serve

The finished meal looks very appetizing, but you can additionally decorate it with finely chopped greens. We serve such a dish with any sauce - sour cream, garlic, tomato or cheese, as well as seasonal vegetables.

If you like to indulge yourself and your loved ones with fried potatoes in a pan, try cooking this dish.

I really like to cook in a slow cooker. Indeed, thanks to modern technology, we can enjoy tasty and wholesome food with the least time spent on its preparation. In addition, most multicookers have a delayed start mode, which means that in the morning, only after waking up, or in the evening, only after crossing the threshold, you can be sure that a tasty and warm dish will be waiting for you.

Multicooked Potato Recipe

Time for preparing: 1 hour 10 minutes.
Output:  3 servings.
Kitchen utensils and appliances:  kitchen board, knife, plate, fork, spatula, slow cooker.
Calories per 100 g of product:  139 kcal.

Ingredients

Cooking process

1. Peel and finely chop 1 onion. We send it to the bowl of the multicooker.
   
   
2. In running water, I clean and clean 1 carrot. Shred it on a coarse grater and also send it to the slow cooker.
   
   
3. We clean 5-6 pcs. potatoes and cut into small slices.
   
   
4. Spread the contents of 1 can of stew on a plate, if there are large pieces, grind them with a fork or knife.
   
   
5. Send the stew to the rest of the ingredients. Add 1/3 tsp. spices French herbs and 1 pinch of salt. You can add other spices that you like.
   
   
6. Pour 2 tbsp. l drinking water. All ingredients are thoroughly mixed.
   
   
7. Close the lid of the multicooker, turn on the "Extinguishing" program and set the timer for 1 hour.
   
   
8. Finely chop the 0.5 bunch of dill. Decorate the finished dish with chopped dill, and you can serve it!
   
   

Video recipe for cooking potatoes with stew in a slow cooker

See how you can quickly and easily make a nutritious dinner for the whole family.

I wish you creative inspiration in the preparation of these dishes., and the results of your culinary experiments are sure to share with me in the comments on the site. Enjoy your meal!

If you want to cook dinner quickly, put out the stewed potatoes with meat stew. Usually a jar of canned meat is always in stock with a good housewife. And if you canned homemade canned meat, it’s even better.
Stewed Potato Ingredients:

• 0.7 kg potatoes
• 0.4-0.5 kg stew
• carrot
• onion or green onion
• 70 gr tomato paste
• black pepper peas
• bay leaf
• 1 tbsp. spoon of sunflower oil for frying

Stewed potatoes with stew, recipe in a pan

To stew potatoes with stew in a pan, peel the tubers. If the potato is fresh, you can scrape the skin. So in the potato will remain more nutrients.
  Rinse the peeled tubers, cut into large cubes and put in a pan. Pay attention - you need to pour a lot of water on it, the liquid should cover a little potato slices.

Place the potatoes in a pan on the stove. Peel the carrots and onions. Grate the washed carrots, cut the onion into cubes. I have green onions; it will successfully replace onion turnips. Sauté carrots and onions in vegetable oil. If the stew is oily, you can use canned fat from the can instead of butter. At the end of sautéing, add the stew and tomato paste to the vegetables. Tomato will give the dish a taste, make the broth more saturated. If there is no tomato paste, you can do without it.
  Transfer the steamed vegetables with meat from the pan to the potatoes in a pan. Stew potatoes with meat stew in a pan under the lid over low heat until cooked.

A few minutes before the end of cooking, put in a saucepan a parsley, chopped fresh herbs, if necessary, add salt. Potato stew with stew in a pan is ready. Put it on the plates. You can call your family to the table.

From young potatoes it’s good to cook not only potatoes with stew, but also garlic potatoes with a spicy taste, the recipe for the dish.

Potato with stew. How many pleasant words and nostalgia in these words. Especially among older people, because this is a whole era - and hiking, and camps, and home dinner with your family.

If you do not associate these words with anything, then you need to urgently correct the situation. We will teach you how to cook delicious potato with stew. Cooking this dish is very convenient when there is a jar of stewed meat in stock and there is no time to defrost meat or the refrigerator is generally empty.

In this dish, the main thing is to choose the stew correctly. Give your preference to jars with the state stamp GOST. A product with such a stamp undergoes a series of checks, which means that the probability of getting a low-quality product is reduced to a minimum.

It is also worth paying special attention to the name. Braised beef, braised pork, braised chicken - these are the names that should attract attention in the first place. But the “stew at home” opposite can prepare you an unpleasant surprise. A stew cooked at home is the best option, here you are sure of the quality of the product, as we said earlier.

We’ve sorted out the stew, it’s time to start cooking.

Taste Info Potato Main Courses / Potato Stew

Ingredients

• Braised meat (beef, pork or chicken) - 1 b.;
• Potato - 4 pcs.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Tomato paste - 2 tbsp. l .;
• Vegetable oil - 2 tbsp. l .;
• Salt, pepper, bay leaf to taste;
• Fresh greens for decoration.

How to cook stewed potatoes with stew in a pan

Rinse and peel the vegetables well. Finely chop the onion, chop the carrots on a grater.

In heated vegetable oil, fry the onions and carrots until soft.

Add tomato paste to vegetable frying and mix well.

Add the whole stew from the can to the pan. Mix thoroughly to break up all the lumps formed and turn off the stove. Potato dressing is ready.

Peel and cut the potatoes into small cubes. Try not to make the cubes too small so as not to turn the future dish into porridge.

Dip the potato cubes in boiling water and boil until tender. You can also fry the potatoes in a frying pan to an appetizing golden crust, but this method is not suitable if you do not want to spend too much time cooking, since you will have to fry the potatoes in parts, while you can cook all the cubes at once.

Drain the potatoes into a separate bowl and set them aside. The broth is still useful.

Add to the potato a mixture of frying vegetables and stews.

Mix well, add salt and black pepper to taste. Pour the stewed potatoes with the remaining potato broth so as to completely cover the dish.

Put the pot on the fire and bring to a boil. Reduce heat and simmer under a closed lid for about 5-10 minutes, so that all the ingredients adopt each other's taste and aroma. At this point, you can season the dish with any spices, for example, bay leaf. Also in the pan to potatoes with stew you can add green peas - fresh or frozen. Sprinkle the dish with finely chopped fresh herbs 1 minute before turning off the stove.

Serve stewed potatoes with hot stew immediately after cooking.

• It is not necessary to cook this dish in a pan on the stove. You can use ceramic pots and instead of extinguishing under a closed lid, potatoes and stew in the oven can be darkened. A slow cooker set to “Baking” can also facilitate the cooking process.
• It is better to completely abandon the use of spices and limit yourself to only salt, black pepper and bay leaf, as without extra seasoning the potato with stew is very aromatic and tasty.