How to properly and tasty cook meat stew. Stew with meat - general principles and methods of cooking.

This French dish was originally served as a starter before the main meal. Now the stew plays on the table the role of the main hot dish. Ragu can be prepared from a wide variety of foods: vegetables, mushrooms, fish, meat. But, in most cases, we are used to seeing various combinations of the above products as stews.

Of course, the most nourishing and tasty stew comes from meat. Meat for cooking stews can be used almost any. For a lighter and dietary options fit lean beef, chicken and rabbit. And for lovers of something fatter perfect pork and lamb. When cooking beef stew, it is not necessary to use fillets or tenderloin. Here it is quite possible to have small bones and hryashchiki, 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 sorts of spices, seasonings and dried herbs. In addition, the stew is often served with specially prepared sauces and gravies.
  For a full-fledged independent dish, meat stew is prepared 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 kinds of cabbage and eggplants. 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 greens. Stew with meat and vegetables should be served hot as an independent dish, no additional garnish is required here.

Stew with meat - food preparation

In the first place for the preparation of meat stew you need meat. Meat should be fresh and of high quality. It is not necessary to use cuttings or fillets for the preparation of this dish, the presence of veins and small fatty layers is quite acceptable. And many hostesses say that stews made from meat on cartilage are much tastier and richer.
As always, immediately before cooking, frozen meat will need to be defrosted, washed and cut into medium-sized pieces. If you want to eat meat with a ruddy appetizing crust, then you will need to first fry it until half cooked and only then proceed to cooking the stew. If the presence of crisp for you is not a crucial point, then you can immediately begin to quench.
  As for the choice of vegetables, then, as already mentioned above, everything will depend solely on your gastronomic preferences. Vegetables can be absolutely any. In addition, for the preparation of stews are perfect not only fresh but also frozen vegetables. Therefore, even in winter, you can enjoy this delicious dish.
  Before cooking the stews, vegetables are peeled, peeled, stalks and kernels, then thoroughly washed and cut. It is important to remember that the stew does not allow small cuts. Both meat and vegetables should be cut into rather large chunks.

Stew with meat - preparation of dishes

You do not need any special dishes for cooking stews. If you decide to pre-fry the meat, you will need a good frying pan. Best of all, if it is with a non-stick coating, so as not to overload the dish with excess fat. In general, stews are stewed on a stove in a deep pan.

Many recipes involve cooking stews in the oven. Then you will need a roaster or any deep heat resistant form designed for the oven. Very fragrant is meat stew cooked in clay or ceramic pots. Many housewives love to stew meat with vegetables, first on the stove, and then send half-cooked to reach the 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. Stew with meat and mushrooms

The combination of meat products with mushrooms in any variations is considered classic. Dishes made from these two products are very nourishing and incredibly fragrant. Stew with meat and mushrooms is no exception. It is not difficult to prepare it, even an aspiring housewife will be able to cope with this task.
To make a stew with meat and mushrooms, you 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 lemon.
  8. Salt, black pepper, spices and seasonings to taste.
  9. Fresh greens - 50 grams.
  10. Vegetable oil - 2 tablespoons.
Cooking Instructions:
1. Meat is pre-thawed, washed, we discuss and cut into pieces of medium size. Onions clean the husks, wash and cut into half rings. Peel the carrots, wash them thoroughly and cut them in circles. Peel the potatoes, wash and cut into large cubes. For the preparation of this dish can be used any mushrooms. If they are frozen, then they are thawed beforehand and poured out all the released liquid. Fresh mushrooms will need to be cleaned, washed and cut into thin plates.
  2. In a skillet with high sides, warm up some vegetable oil. When the pan is well hot, we spread the meat and fry on maximum heat until appetizing crust appears. Then we send the carrot to the same place and continue frying for fifteen minutes, not forgetting to stir constantly. When the carrots are soft, poison the onions and mushrooms into the pan. Fry it all together for another ten minutes.
  3. And squeeze the lemon halves, pour it into the pan, add salt, black pepper and your favorite spices and seasonings. Fill the whole with half a cup of boiled water, stir, cover the pan with a lid and reduce the heat to medium. After the water boils the fire it is necessary to reduce to a minimum and simmer our future stew for thirty minutes. If the water boils, pour it, the pan should not be dry.
  4. Now we send sliced ​​potatoes to the pan. Dilute tomato paste with boiled water and pour the stew. Instead of tomato paste, you can use tomato juice, then it is not necessary to dilute it with water. Thoroughly mix everything and simmer under the lid for twenty minutes. After the potatoes are soft, the fire can be turned off.
  5. Freshly dill or parsley thoroughly wash, dry and chop finely. Put the prepared stew in deep plates, sprinkle with finely chopped greens and serve to the table hot together with sour cream.
  Enjoy your meal!

Recipe number 2. Stew with meat and eggplants

In most cases, when cooking stews with meat, potatoes are used. We suggest that you choose at least a hearty vegetable - eggplant as a supplement to meat. Stews with meat and eggplants are not only extremely tasty and healthy, but also very bright and colorful.
To make a stew with meat and eggplants, you need the following ingredients:
1. Meat - 300 grams.
  2. Eggplant - 3 pieces of medium size.
  3. Bulgarian pepper - 2 pieces.
  4. Onions 1 head.
  5. Carrots - 1 piece.
  6. Fresh tomatoes - 3 pieces.
  7. Vegetable oil - 2 tablespoons.
  8. Salt, black pepper, dried herbs, spices and seasonings to taste.
Cooking Instructions:
1. Meat for cooking this dish you can use any, in our case it is veal. So, the meat is pre-thawed, washed, dried with paper towels and cut into pieces of medium size. Eggplant wash, peel, cut the stalk and remove the core with seeds, cut into large cubes. If eggplants are young, then you can not peel them from the peel and seeds. My Bulgarian pepper, cleaned from the seeds, cut the stalk and cut into strips. Peel the carrots, rinse thoroughly under running water and rub on a large grater. Onions cleaned from the husk, rinsed and cut into half rings. Fresh tomatoes, too, wash and cut into cubes.
  2. In a deep frying pan, heat a small amount of vegetable oil and begin to fry meat over high heat. When all the liquid has evaporated, and a brown crust has formed on the meat pieces, we spread the half rings of the onion and the grated carrot into the pan, fry the vegetables until golden brown. Then we send eggplants and Bulgarian peppers to the pan, add salt, black pepper, spices and seasonings.
  3. Pour half a glass of boiled water into the pan, cover with a lid, reduce the heat to minimum and simmer it all together for twenty minutes. Do not forget to periodically stir and pour the liquid as needed. Twenty minutes later we send fresh tomatoes to the pan and simmer the stew for another ten minutes. After that, turn off the heat and let the stew cool slightly and brew.
  Then we spread the finished dish on a la carte plates and serve to the table hot! Stew with meat and eggplants is incredibly tender, juicy and beautiful. In principle, it can be eaten as an independent dish, or it can be served with some side dish, for example, with pasta or boiled white rice.
  Enjoy your meal!

Recipe number 3. Stew with meat and vegetables

We offer to your attention another version of how you can successfully combine in one dish meat and all sorts of vegetables. This recipe is universal, because the vegetables can be used completely different, and the dish in any case will turn out tasty and fragrant.
To make a stew with meat and vegetables, you need the following ingredients:
1. Meat - 700 grams.
  2. Potatoes - 10 tubers of medium size.
  3. Courgettes - 5 pieces.
  4. String beans - 500 grams.
  5. Onions - 3 heads.
  6. Fresh tomatoes - 5 pieces.
  7. Bulgarian pepper - 1 piece.
  8. Garlic - 2 slices.
  9. Fresh greens - 50 grams.
  10. Vegetable oil - 3 tablespoons.
  11. Salt, black pepper, spices and seasonings to taste.
Cooking Instructions:
1. For the preparation of this dish is best to use pork tenderloin, but in principle, any other meat will do. We thaw the meat in advance, rinse it under running water, dry it with paper towels and cut into medium sized pieces. Heat a little vegetable oil in a skillet and fry the meat at maximum heat until an appetizing crust is formed.
  2. Peel the onions from the husk, rinse and finely chop. In another skillet, saute onion in vegetable oil until golden brown. Then put the fried onions in a saucepan over the meat.
  3. Peel the potatoes, wash them and cut them into large cubes, fry them in the same pan and put them on an even layer.
  4. Then fry the green beans, if desired, it can also be cut. Sent in a stewpan next layer. Peel zucchini peeled, cleaned of 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 pieces and put on zucchini. My Bulgarian pepper, peeled from the kernels, cut the stem and cut into strips. We send pepper on tomatoes. Peel the garlic, 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. Greens can be used any, but preferably fresh basil will be here. Add salt, black pepper, spices and seasonings to taste.
  6. Pour about half the boiled water into a saucepan. We put on medium heat, covered with a lid. Stew for about thirty minutes, until the vegetables are soft.
7. Put the finished dish in deep plates with vegetable broth. Served hot with black bread and sour cream. Enjoy your meal!

1. Stew can be prepared not only from fresh but also from pre-processed foods. In this case, everything must be coarsely chopped, put into a saucepan, add a small amount of water and simmer over low heat under the lid for only fifteen to twenty minutes.
  2. Any stew loves generous addition of spices, dried herbs and all sorts of seasonings.
  3. If you pour in the future of the stew not just with boiled water, but, for example, with meat broth, tomato or sour cream sauce, the dish will turn out to be much softer and richer in taste.
  4. If you did not find the vegetables indicated in the recipe at your fingertips, do not be discouraged, but boldly replace them with something else more accessible to you! There are no restrictions in cooking the stew, so feel free to experiment and unleash your imagination.

Vegetable stew with meat and potatoes is a celebration of taste, color and benefit! Very light, juicy dish that combines both the main dish and side dish, and what kind of side dish it is! The fact is that you can put your favorite vegetables in stews, most importantly, do not forget to put potatoes and take into account the balance of dry and juicy vegetables. I mean, onions and tomatoes will give juice, but carrots and potatoes are not. Therefore, pick vegetables and color, and juicy, too, so that the stew turned out juicy.

The dish can be cooked in a saucepan or in a saucepan with a thick bottom. I prefer to cook stews of vegetables with potatoes and meat in portion pots in the oven, using a minimum of butter.

Prepare the products on the list. You can take any meat, I prefer chicken breast or turkey. Chicken meat will be cooked rather quickly and will be fed in a pot with juices from vegetables when baking. I will cook two pots of stew, so I’ll put all the products equally in each pot. And yet, I did not put garlic in a stew, because I do not like the combination of chicken meat with it.

Chicken fillet cut into small pieces.

Fry the meat in vegetable oil in a pan. The fire should be strong, the meat should not put juice, just redden. We shift roasted meat to the pot.

Peel the potatoes and cut into small strips.

Bulgarian pepper cut into half rings, carrots cut into rings.

Cut the zucchini into small cubes, onions into quarters.

Put all the chopped vegetables in a bowl and mix, add the chopped parsley.

Be sure to add salt and pepper to vegetables and mix them again.

Put the vegetables in the pot on top of the meat.

We spread the bay leaf and pea allspice. Add 1 tbsp. water.

Top lay a layer of chopped tomatoes. We close the pot with a lid and send it to the oven, heated to 160 degrees C, for 60-70 minutes.

Ready vegetable stew with meat and potatoes get out of the oven. You can shift the stew into a portion plate, or you can serve it right in the pot.

The dish turned out deliciously fragrant and tasty! Help yourself!

Give preference to vegetables that are not similar in color, density and taste. Then the “rich” meat stew with potatoes and without tomato paste will be transformed with colors. In the winter, use frozen semi-finished mixes - without thawing, add to roasted meat. And when the counters beckon with a new crop from greenhouses and gardens, make your own adjustments and each time create a new mix.

It is easy to guess that the basis of beef stew with potatoes is pork, beef, or other meat and potatoes. Then compile yourself. Peas, corn, broccoli, Brussels sprouts, cauliflower or white cabbage, zucchini, squash ... The list is long, but one rule applies: lay vegetables alternately, from the hardest to the most tender and juicy.

Preparation time: 40-60 minutes / Number of servings: 4-5

Ingredients

• pork ham 600 g
• 5-7 potatoes
• 2 onions
• carrots 1 pc.
• zucchini 1 pc.
• bulgarian pepper 1 pc.
• white cabbage 1/3 pcs.
• cherry 10-15 pcs.
• garlic 1 pc.
• chili 1 pc.
• vegetable oil 3-4 tbsp. l
• salt pepper. bay leaf to taste
• greens for feeding

How to cook meat stew with potatoes

In addition to pork, take a filet of beef, lamb, even chicken and turkey. Before cutting the meat is washed under cold water and dried, divided by the same and rather large bars.

We heat up a spacious container (cauldron) on top fire for a few minutes, pour in refined vegetable oil of any kind - after about a minute, when crackling hot frying is heard, we lower the pork slicing. From time to time we turn over the pieces of pork, first completely evaporate the released moisture, then fry to a golden shell. Lay the coarsely chopped onions, whole garlic cloves, rings of red chili (pre-clean hot seeds). We continue frying for about 3-4 minutes to thoroughly saturate every bite with fat.

Remove the top layer from a large carrot, cut it first in circles, then in quarters. Carrots can be replaced with pumpkin, fresh or frozen. But be sure to add to the vegetable or meat stew with potatoes orange vegetables. Sweet, juicy, bright. Again, we mix the still dense components and pass a couple more minutes, saturate the fat-oil and carrots.

  Now add halves or quarters of potato tubers, again working with a spatula, lifting all layers. When potatoes are pre-oiled, the dish is tastier, more appetizing and fragrant. Let me remind you that we don’t pour in any water or other liquid. In this form, keep the next five minutes.

  From the next step we load more tender vegetables. If you cook from young cabbage and zucchini, then there is no need for too long a heat treatment, because the early vegetables are steamed and softened so quickly. So, we cut white cabbage in wide fragments (chop sticks, if desired), and squash in large cubes. We throw a pinch of salt. Set the lid for 5-6 minutes to highlight the juice. Just zucchini and cabbage give a lot of moisture, sufficient for the whole assorted.

  Remove the lid, mix the already softened and lowered mix to the bottom. We enhance the aroma with spicy laurel, hot peppercorns (favorite herbs). We cover with a small gap for steaming and we mix meat stew with potatoes until ready (as a rule, 30-40 minutes are more than enough). Try it.

  At the very end of the process, when both hard root vegetables and pork are stewed, we put tomatoes and thick-walled Bulgarian peppers (red, yellow, orange) peeled from hard skin. Miniature cherry tomatoes are left whole, sweet peppers cut into plates-squares. Pepper to taste. Turn off the fire and insist 10-15 minutes. That is, tomatoes and peppers warm up, they pass through the smells of a brew, but retain their freshness. Everything.

  Crumble dill, cilantro or parsley directly on the meat stew with potatoes and serve immediately, hot. Enjoy your meal!

   Calorie:   Not specified
   Time for preparing:   Not specified

Vegetable stew recipes are especially relevant in the summer when there are already young vegetables: potatoes, zucchini, green beans and carrots. Add to them onions, a little lean meat, plenty of greens and get a delicious, easy and healthy dish of vegetables and meat. You can still make a similar stew with the addition of mushrooms. It is not necessary to serve it hot, vegetable stew in the heat is more delicious than cold, just fresh from the refrigerator, or slightly heated. You can fill it with sour cream, tomato sauce, add tomatoes in its own juice or fresh tomatoes.
  When choosing green beans for stews, pay attention to the maturity of the pods. To define it is very simple. Take a pod and break it into two or three pieces. If it breaks easily, with a crunch, and behind a piece of thick “threads” do not stretch - the beans of dairy maturity, this is the most tender and tasty, from which you can prepare salads, stews, add to soups, prepare for the winter. If the pod is harvested or dense, it breaks with difficulty and hard fibers remain on the fracture - this bean is overripe, the pods will be prepared for a long time and remain fibrous.
  So, vegetable stew with meat - a recipe with photos - at your service!

Ingredients:
- young potatoes - 500-600 g;
- zucchini - 1 piece;
- carrots - 1 pc;
- onion - 2-3 pieces;
- green beans - 300 gr;
- lean pork - 300 gr;
- Tomato sauce or chopped tomatoes - 4 tbsp. spoons;
- garlic - 2 teeth;
- vegetable oil - 4 tbsp. spoons;
- salt - to taste;
- black ground pepper - 0.5-1 tsp (to taste);
- water or broth - 2 glasses;
- celery greens, cilantro, parsley - on a small bunch.

Cooking

  With a piece of pork cut fat, leave almost lean meat. Cut into small cubes or stripes.

  You can not clean a young carrot, just rub it with a hard washcloth or lightly scrape it with a knife. Cut into semi-circles, chop the garlic into small cubes, chop the onion at random: into half rings, straws or cubes.

  Heat oil in a deep pan or cauldron. Fry meat on high heat until golden brown crust appears. Pour onion with garlic, mix and continue to fry on low heat until the onions are transparent.

  With zucchini remove a thin layer of skin or not clean, if it is very thin and delicate. Do not remove the seeds - in young vegetables, they are completely invisible and are not felt in the finished dish. Wash the string beans, cut off the tips and nozzles. The pods break or cut into pieces of 3-4 cm. Length.

Peel potatoes as well as carrots: scrape with a knife or rub with a rough sponge. Cut into chunks of medium size.

  Add minced black pepper to the roasted meat with onions and garlic and sprinkle carrots. Stew for two minutes until the carrot is soaked with oil.

  Add potatoes, preferably in portions, so that the pieces are evenly soaked with butter. Stir, hold on medium heat for one or two minutes and add the next batch.

  After all the potatoes have been added, put the zucchini and green beans into the pan. If you are cooking this dish out of season, then you can use.

  Add water or broth, almost closing the vegetables. Salt Bring to a boil and simmer on low heat for 15-20 minutes, until the vegetables are fully cooked.

  At the very end of cooking, when the vegetables absorb all the liquid, add tomato sauce or chopped tomatoes, tomatoes in their own juice. Stir, pour a little liquid, bring to the desired thickness and let simmer a few minutes. After switching off, add finely chopped greens, leave to taste for ten minutes or cool to room temperature.

  Vegetable stew is well served with a light salad of juicy vegetables: cabbage with cucumbers and greens, tomatoes, bell peppers. And to this stew will do. Enjoy your meal!

The author of vegetable stew with meat and potatoes, recipe with photos - Elena Litvinenko (Sangina).

With vegetables - a nourishing, healthy and deliciously tasty dish. It combines not only the full second, but also suits as a side dish. How to cook a stew with meat and potatoes, we now tell you.

Stew with meat and potatoes in a slow cooker

Ingredients:

• beef pulp - 500 g;
• onion - 1 pc .;
• carrots - 1 pc .;
• potatoes - 6 pcs .;
• white cabbage - 300 g;
• tomato - 2 pcs .;
• bulgarian pepper - 2 pcs .;
• garlic - 3 cloves;
• water - 200 ml.

Cooking

We clean the meat from the film and rinse it under cold water. Then obsushivaem, grind in small pieces and fry in a slow cooker, choosing the program "Baking" »20 minutes. This time we clean the onion, carrot, pepper and garlic. Cut the vegetables into cubes and throw them to the meat. Passe it all together for another 10 minutes. Peel the potatoes, cut them into strips and send them after the vegetables. After that add chopped cabbage and chopped tomatoes. Season the dish with spices, pour a glass of warm water, mix with a spoon and turn on the mode of "quenching" for 90 minutes. After the beep, lay the vegetable stew with meat and potatoes on plates and serve, sprinkled with chopped green onions.

Vegetable stew with meat, potatoes and zucchini

Ingredients:

• meat (beef pulp) - 500 g;
• potatoes - 2 pcs .;
• vegetable oil - 2 tbsp. spoons;
• onion - 2 pcs .;
• zucchini - 1 pc .;
• ripe tomato - 2 pcs .;
• spice.

Cooking

We offer you another recipe for cooking stews with meat and potatoes. We process the meat, rinse and cut into equal small slices. We spread it in speed with butter and fry until ready for 10-15 minutes. If you need to cook a dish very quickly - just replace the piece of meat with minced meat. Vegetables are peeled, chopped wedges and send to beef. Small cabbage shred, and chop the onion into half rings and add to the stew. We extinguish everything under the lid, adding some hot water if necessary. After 5 minutes, put the tomatoes and small chopped garlic. To make the sauce bigger and the dish turned out to be juicy, you can add more grated ripe tomatoes. At the very end, season with spices to taste, stir and simmer for another 5 minutes with the lid closed. Immediately before serving, lay out the prepared stew in a deep dish, decorate with fresh greens and, if desired, supplement with sour cream or garlic sauce.