Cooking vegetable stew with meat. Stew with potatoes and meat

Cooking vegetable stew with meat. Stew with potatoes and meat - hearty and healthy

03.08.2019 Fish dishes

As soon as the season for young vegetables comes, I advise you to prepare a vegetable stew with meat. If for some reason meat is unacceptable, the recipe can be easily transformed to suit your desires. The usual set of vegetables typical for the beginning of summer, a little lean pork - that's all. A delicious lunch or dinner is guaranteed.

Stew is usually understood as a second dish prepared by roasting meat and vegetables, followed by a long stewing with practically no liquid added. As a result, the stew becomes like a very thick sauce with large pieces of vegetables and meat. It is noteworthy that stews are traditionally referred to as French cuisine, while in Italian cuisine such dishes are prepared from highly crushed ingredients. Italian meat - typical stew, pasta sauce.

In Russian cuisine, as a rule, stew is understood as almost all stews consisting of large pieces. Moreover, as a rule, in most cases, this is meat stewed with bones. Various kinds of Hungarian stews are also referred to as stews. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, such a dish is perfect even for a festive table.

In the Balkans, you can often find a delicious vegetable stew with meat, this is usually called, and the composition and cooking technology are always different. Meat, seasonal vegetables, lots of onions - everything is stewed in a kettle, and more often in a ceramic pot. Often the highlight of a dish is a chicken egg let out on top of the dish and then baked.

A feature of any stew, and vegetable stew with meat is no exception, prolonged stewing on the lowest heat with an abundance of spices. Meat and vegetables literally melt without noticeable signs of liquid boiling. Most of the vegetables turn into a thick and flavorful sauce.

Vegetable stew with meat can be prepared with available vegetables and can be substituted. It is important that the vegetables are young and do not stain the finished dish in their "own" color. If you wish, you can always make the stew thick enough to serve the slices with a sauce over them. Or prepare the stew as thin as soup or. The amount of liquid in the dish is optional.

Vegetable stew with meat. Step by step recipe

Ingredients (2 servings)

Pork (lean) 400 g
Young zucchini 2 pcs
Carrots 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pcs
Onions 2-3 pieces
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 tbsp. l.
Salt, black pepper, coriander, sugar Spices

Vegetable stew with meat is best cooked with pork without fat, so that the pieces of meat remain firm and stand out in the dish. Young vegetables typical for the beginning of summer - young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot peppers. And ripe tomatoes for the sauce are important. Everything can be bought at the bazaar or in the store.
Meat and young vegetables for stew
Peel pork from films and bones, if any. Heat some vegetable oil in a saucepan and let it warm up for a few minutes. Cut the pork into large pieces so that it is convenient to take them with a fork. Fry the pork pieces in hot oil until a light blush appears.
Cut the pork into large pieces
Peel and cut the carrots into cubes. Divide the head of young garlic into cloves without peeling them off. Peel pods of hot pepper from seeds and internal white partitions - they give the main pungency of the pepper. Cut hot peppers into small pieces. Add carrots, garlic and pepper to the fried meat.
Add carrots, garlic and pepper to the fried meat
Fry meat and vegetables for 6-7 minutes over medium heat. For a more even roast, it is best to stir everything. Once the carrots are softer, add the chopped onion into large strips. Continue frying meat and vegetables for another 5-6 minutes.
Add the chopped onion
Young zucchini need not be peeled, used together with the skin. Then the zucchini pieces will not mix with the sauce, and will stand out - the vegetable stew with meat will be made of large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into quarters and then cut into 2–3 cm thick slices. Add the chopped zucchini to the stew.
Add coarsely chopped zucchini
While stirring occasionally, continue to fry all the ingredients of the vegetable stew in an open skillet. It is necessary for the vegetables to become soft.
Fry vegetables until soft
Meanwhile, scald the ripe red tomatoes with boiling water and remove the seeds and skin. Grind the pulp with a blender until puree. Add a pinch of salt and 0.5 tsp to the tomato puree. Sahara. Season to taste and add a little ground coriander.
Pour the prepared tomato sauce into the stew, add a third of a glass of water and bring the liquid to a boil.
Pour tomato puree into the stew
Cover the saucepan with a lid and reduce heat to low, at which there are still signs of simmering sauce. The liquid should not boil intensively in any case, otherwise all the vegetables will creep into porridge. Simmer vegetable stew with meat for at least 30 minutes. Usually the stewing time for such dishes can be up to 1 hour.
Simmer until vegetables and meat are cooked
If you want a thinner dish, you can add quite a bit of liquid. But, it is preferable that the stew with meat and vegetables is thick. As a last resort, you can remove the lid from the saucepan and let the excess liquid evaporate.

What to cook for lunch quickly and tasty

The article will tell you about the methods of cooking, the benefits of stew for dietary nutrition. You can always surprise your guests with these recipes for vegetable stew with meat.

2 h

100 kcal

5/5 (1)

Stew is a dish that is equally successful for those who love and know how to cook, and for culinary lazy people.

No one can say with certainty where and when it arose. But every nation has such a dish.

It is known that the word stew itself has French roots and is translated as "stimulating the appetite." What can more accurately reflect its essence! Even the smell of stews makes you hungry.

The stew was originally called pieces of meat fried in oil and seasoned with sauce. Then they began to add vegetables.

Goulash and beef stroganoff are also varieties of stews.

But let's not languish with long historical references. First, we will prepare this dish, and then we will find out interesting facts about it!

"Sitting" on a diet, enjoying a stew

Stew healthy dish... Nutritionists advise people with gastrointestinal problems, obesity, and some low blood counts to eat it.

This is an interesting dish, you can increase or decrease the number of calories in it.

So when frying, the calories increase, and if the vegetables are thrown directly into the cauldron, then the stew will be low-calorie, of course, if you cook it with lean meats, and even better with chicken.

Stew is very beneficial for children, it is a source of vitamins for growth. Experts advise to cook a stew for a child at least twice a week, moreover, using a different set of vegetables.

Stew is also good because everyone can choose a certain set of products that are necessary for his body.

Benefits of vegetables that make up the base of the stew

Eggplant is very low in calories and can be base stew for overweight people.
Zucchini is 90% water, and the solid residue contains a large amount of vitamins B, E, C, PP. As well as phosphorus, potassium, magnesium. Ideal for treating swelling.
Cauliflower contains an even richer set of vitamins and minerals. Completely digestible, and at the same time removes water. Has practically no contraindications for use.
Low-calorie tomatoes dull hunger. They are called a universal remedy for all diseases.
Carrots are a well-known source of carotene.
Bell peppers are a storehouse of vitamins A, B, C, iodine and magnesium.

How to make a stew with meat

Exists three fundamentally different ways cooking stew.

The first way suitable for those who cook with pleasure, strictly according to the recipe and are in no hurry. This is a method when each vegetable and meat is stewed or fried separately, and already almost ready-made they are combined into one whole.
Second way: the whole cooking process takes place in one container, but the ingredients are added gradually.
And the third way─ for people who do not like to spend a lot of time in the kitchen. All vegetables, meat, spices are placed in a saucepan and stewed with oil and water for about an hour. That's it, the dish is ready.

By the way, most often the last way the stew turns out very well, especially if you cook in bowler hat or cauldron put in the oven, or, at worst, in the oven.

And if you put vegetables and meat on a deep baking sheet and put in the oven for about half an hour, and then sprinkle it with grated cheese, then no one will refuse such a stew. And the set of vegetables here can be very diverse. One tip: Vegetables should be cut larger than stews in a saucepan.

Georgian chicken stew

Let's proceed to the step-by-step preparation of the stew.

Let's prepare the following ingredients for a Georgian stew:

This is the second type of stew, where all the ingredients are laid out gradually.

We clean the eggplants, cut them into thin half rings and soak them in cold water.
We wash and peel the potatoes, cut them into cubes and set to boil.
While the potatoes are boiling, prepare the onions: chop finely, wash my pepper and also cut into cubes.
Fry onions and peppers until golden brown onions... Place the onion and pepper in a bowl.
We put the eggplants on the drushlag and fry them in oil in a frying pan where the onions were.
We return the eggplants with potatoes there.
Cooking tomato mass... To do this, rub the washed tomatoes (they should be soft), discard the skin. Put the tomato mass in a frying pan. Add some water and continue to simmer.
Fry chicken pieces on all sides, add crushed garlic to frying oil. We spread it with vegetables.
Chop the herbs finely and throw them over the vegetables.

Our stew is ready.

Pork stew with potatoes

Ingredients:

Pork 400 gr
Potatoes 4 pieces
Eggplant 2 pieces
Zucchini 1 piece
Carrots 1 piece
Bulb onion 2 pieces

Cauliflower 1 small head of cabbage
Green peas 1 cup
Tomato paste 1.5 cups
Pepper, salt, herbs, vegetable oil.

Let's start cooking:

We wash and cut all the vegetables into cubes.
We put a cauldron on the stove and start the process. But do not forget to put the pieces of eggplant to soak in cold water.
Pour in vegetable oil. We need about half a glass.
We are not in a hurry, we are waiting for it to boil. Dip the onion into the boiling oil, wait for the oil to boil again and lower the meat, also cut into small pieces.
While stirring, we bring the meat to half-readiness and pour in a little water.
We again give the opportunity to boil and lower the carrots and cauliflower, mix and wait five minutes, add the eggplant.
Now it's the turn of the potatoes. It needs to be cut into cubes.
Next comes the zucchini. We spread the tomato paste and bring the dish to readiness. We spread the peas and cook for a few more minutes over medium heat.
Sprinkle with herbs already in the plates.

It is allowed to add minced meat instead of meat to stew with potatoes, this will significantly save you time for cooking.

Stew with minced pork

This meat stew recipe belongs to the third cooking method.

A special feature of this stew will be the presence of leeks.

We will need:

Minced pork 500 gr.
Green beans 300 gr
Leeks at least 100 grams (otherwise it makes no sense to put it ─ you won't feel it).
Carrots 3 pcs.
Tomatoes 3 pcs.

Zucchini zucchini 2 pcs.
Canned green peas 2 cups.
Broccoli if possible 1 head of cabbage
Spices, salt, oil.

We cut all the vegetables into cubes and put them in a cauldron with boiling oil. We simmer for about forty minutes. Add green peas, spices, finely chopped herbs. We extinguish for a few more minutes - and we call the household members languishing from the smell.

Master class: pumpkin stew

You can easily surprise your guests with this dish!

Need to find medium sized pumpkin... We don’t take the big one, the stew will not be soaked there as it should.
Wash the pumpkin and dry it. Then carefully cut off the top in the shape of a cap. We do not throw it away, this is an important detail.
We take out the pulp carefully. Just cut with a knife and scoop out with a spoon. We throw away the seeds - this is the only thing that will not be useful to us in a pumpkin.
Then we make the filling. We will need for her: carrots, cauliflower, celery, onions, eggplant. It is better not to add zucchini: it releases too much liquid and if there is melon pulp in the dish, it will be superfluous). You can add peas.
Meat chop finely... Ideally, it is best to mix pork and beef. But you can do anything, even chicken.
Simmer in a deep frying pan until half cooked, spreading out gradually, as we already know how.
First, onion in boiling oil, then meat.
Further eggplants (did you forget to soak?), Cauliflower, carrots, celery, pumpkin pulp.
If you decide to add peas, then this is, as always, at the very end. (Those who like to experiment can take corn instead of peas). But in this case, we add everything quickly. The vegetables should be slightly damp.
We put this mass in a pumpkin, close the lid and put in an oven preheated to 200 degrees for half an hour.
We take it out, arrange it on a plate and put it on the table in front of the eyes of the amazed guests.

What to put in a stew, and whether to put at all?

The basis of any stew is an almost constant set of vegetables. It is not accidental: they always put onions. It attaches piquancy and aroma, tomatoes are needed for a sour note, zucchini secretes liquid and allows you to reduce the amount of plain water and thus makes the dish richer. Carrots increase the amount of vitamins and improve the appearance of the dish. You can't do without herbs and spices.

But we have to use garlic with caution.

And if you decide to add a new herb or spice, first smell it, rub it between your fingers, taste it, add it to a small amount of food, such as broth. Then decide whether or not to add it. Even if this seasoning is included in the recipe, this does not mean that it is right for you.

In many recipes of national southern and eastern European cuisines, it is widely used chilli or simple hot pepper... For a person living in the North, such spicy food is simply harmful.

In stews, some vegetables are almost constantly found, others are rarely or completely unjustly forgotten.

This is primarily cabbage. All cabbage varieties can be successfully used in stews: white cabbage, red cabbage, kohlrabi (it is usually grated on a coarse grater), broccoli, Brussels sprouts (small heads of cabbage are put in the whole stew, and this becomes the highlight of the dish).

It is good to add lentils, beans, both canned white and red, and pre-boiled in salted water to the stew. Green beans also add originality to the dish.

A rare vegetable so far scorzoner or black carrots, very rich in vitamins. It is peeled and also rubbed on a coarse grater. There are stew recipes that include radishes and radishes.

Here is an approximate set of products for such a dish: meat, onions, radishes, radishes, bell peppers, celery root, white cabbage.

Lovers of experimenting and creating new recipes add to the stew lime, pickles, lemon.

There are many recipes for stew with mushrooms. Boil the mushrooms before putting them in the stew. Better to do it even then. When you fry them in a pan.

You didn't know this about stew

Italian sauce bolognese, which has suddenly become so popular with us, also stew. There are so many recipes for bolognese that the Italian Association of Restaurateurs and Chefs announced the official composition of the sauce: beef, pork, pancetta (fatty pork breast felted in herbs), onions, carrots, celery, tomato paste, broth and red wine. Now you can try to make exactly the generally recognized bolognese in Italy.

In Britain, stew is called stew and especially do not bother with the ingredients. They put everything they have in the refrigerator at the moment: any meat and any set of vegetables. Do the same and proudly announce to the family that you have cooked it.

Practical people also live in a country far from the British Isles. Sumo wrestlers are trained in schools in Japan chankonabe─ stew, where everything that is available to the cook is put. If your loved ones get tired of it, feel free to switch to chankonabe.

The next dish that should make everyone close to you proud is fricassee.

Classic fricassee ─ pieces of meat fried in butter. After frying, they are sprinkled with flour and stewed in meat broth. Then add cream mixed with egg yolk. At the last moment, everything is seasoned with lemon juice and pepper. Nothing complicated either, but in this case you need to think about a side dish.

For those who like to combine meat with a side dish in one pan, it is suitable Irish stew... It was prepared by Irish women for shepherd husbands. Finely chop the meat (usually in Ireland they take lamb, but any other meat is also used), vegetables are cut on the contrary, coarsely. However, the list of vegetables is short: potatoes and onions. All this is put in a deep frying pan or thick-walled saucepan and stewed for about an hour.

This dish was not to everyone's taste. One of the heroines of the story by Agatha Christie called the Irish stew "dog dinner, potatoes with gravy." Everyone stews meat with potatoes and onions, but not everyone knows that this is an Irish stew. So please your family: today you have not meat and potatoes, but an Irish stew.

In Russia, the stew was first written about in the 18th century by Alexander Radishchev. But, of course, our ancestors ate stews without knowing what exactly they were eating! So in peasant families on holidays they cooked turnips with meat. Isn't it a stew?

Stew is a universal dish. Classic on the one hand and very varied on the other. Its taste depends on the set of vegetables and their proportions. Each self-respecting housewife has her own versions of this dish.

In contact with

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Vegetable stew with pork

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

Grocery list:

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

Cooking method:

Process the potatoes in water and chop into cubes.
Wash and peel vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the top green leaves from the cabbage, cut off the required portion of cabbage from the head of cabbage and chop it.
Finely chop the washed garlic with herbs.
Cut the pork pulp into small slices.
We take a frying pan and heat the oil. We heat the onions and meat. Cook for 5 minutes, then transfer the contents of the pan to the pan.
In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before that.
Carrots and bell peppers are next to be roasted. We do the same operation. After 3 minutes, add cabbage to the vegetables and simmer for 10 minutes with the addition of tomato and water.
Put all the ingredients in a saucepan, pour boiled water over its contents. It is necessary to make sure that the layer of water is 1 cm higher than the layer of vegetables and meat.
Add seasonings, salt and cook for 15 minutes.
Then chop the greens and simmer the dish for another 5-10 minutes. Check from time to time how soft vegetables and meats have become.
After finishing cooking, leave the pan for 5 minutes, and then you can serve the main dish to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you keep an eye on your weight, or just don't like high-calorie foods, then this stew is for you.

Required Ingredients:

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

Step-by-step instruction:

First, let's make the meat marinade. To do this, cut the washed meat into cubes, we do the same with onions, only chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and runny honey on top.
We process vegetables, and you don't need to remove the skin from the eggplant. We cut them all into small pieces.
Marinated meat in a frying pan for 3 minutes.
Pour eggplant and pepper to it. Simmer all contents under a closed lid.
After 5 minutes, chop the tomato with garlic, add spices and salt.
Cook 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. Plus, there is no need to waste time removing bones from meat and slicing it. You can always buy ready-made minced meat.

You will need:

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

How to cook vegetable stew with meat and potatoes:

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

Pork ribs

Ingredient List:

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

Cooking method:

Rinse the pork ribs first, then cut into slices and put on the bottom of the pan.
Fry them together with vegetable oil for 15 minutes.
Add the carrot cubes to the contents of the pan.
We also send squares of zucchini there.
After 10 minutes, cut the tomatoes and onions and add them to the main ingredients.
Pour in finely chopped garlic, spices and salt.
Simmer under a closed lid for 15 minutes. Check the readiness of the dish to taste.

With meat in a slow cooker

In a wonderful saucepan, the first course is prepared quickly and easily. All you have to do is cut the vegetables and put them in the multicooker.

Recipe components:

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:

Rinse the beef meat and remove the film and excess veins from it. Cut the meat into pieces.
We put them on the bottom of the multicooker bowl, pour oil, close the lid and turn on the "Fry" program for 30 minutes.
All vegetables must be processed, peeled off and cut into squares.
Carrots and onions should be in the form of half rings.
At the end of the multicooker work, 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.
After that, put the rest of the chopped vegetables, as well as finely chopped garlic, on the floor of the finished products.
Put salt, seasonings as desired, fill with water and turn on the "Stew" mode. Time - 1 hour.
After finishing cooking, you can garnish the meal with lettuce, parsley, or green onions.

We bake the dish in the oven

You can cook stew in the oven 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 onion;
greens;
olive oil - 70 ml.

Step-by-step instruction:

Remove all vegetables from the skin and cut into slices.
Pieces of eggplant should be sprinkled with salt and left 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 cooking.
Put all the circles on a baking sheet coated with oil, sprinkle with salt and spices.
Pour some water and oil on the vegetables, sprinkle with chopped herbs.
Preheat the oven to 180 degrees. Cook for 50 minutes.

With Chiken

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 onion head;
one carrot;
sour cream - 0.4 kg;
half a fork of cabbage;
herbs and spices to taste.

Cooking process:

We free the meat from the legs from the bones, pour pepper and salt into pieces.
Peeled onions should be in the form of half rings, and carrots should be grated.
Chop zucchini, tomatoes and potatoes into cubes.
Cut the cabbage into strips.
Put the vegetables on the bottom of the cooking utensils. This can be a saucepan, a high frying pan, or a cauldron.
Pour the ingredients with boiling water and simmer for 30 minutes.
Add sour cream and salt to the pan.
We 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 delicate and rich in taste. However, this recipe takes a lot more time, but you won't regret making the stew in a pot.

Grocery list:

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

How to cook:

Send small cubes of meat to cook in a pan with butter.
Onion rings will also go there.
Salt the cooking ingredients and add pepper.
Place the semi-finished pork in the bottom of the pot.
Place the potato slices on top.
The next layer will be the squash squares.
Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The final accord will be spices, salt and bay leaves in each pot.
Do not forget to add water before sending it 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 onion;
salt and pepper to taste.

Cooking method:

Let's start with the eggplant. They need to be cleaned, and the pieces should be dipped in salt, after half an hour, rinsed with water.
We make rings from the onion.
Peel the tomatoes and potatoes and cut them into circles.
Fry pieces of beef in oil in a deep frying pan.
Then lay out in layers: potatoes, tomatoes, onion rings, eggplants. There should be salt and spices between the layers.
Dilute the tomato paste with water and pour into the stew.
We put everything on medium heat and simmer until the ingredients become soft.

Required products:

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

Cooking method:

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

With meat, zucchini and eggplant

This type of 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;
zucchini;
two eggplants;
five tomatoes;
sweet bell pepper;
two carrots;
one onion;
hot pepper;
any spices to your taste and salt.

Cooking method:

Cut the eggplants into large strips. If they have a bitter taste, you can get rid of it in the above way.
Cut the tomato quarters through a coarse grater.
Simmer pieces of meat in a pan under a layer of water until all of it evaporates.
After that, pour in the oil and fry until golden brown.
Do not forget to put onion rings and spices to the meat.
Add the carrot strips and continue to fry the contents of the pan.
Put on top in layers: zucchini, eggplant, pepper, tomatoes, garlic.
Top up with water if necessary, put butter on top.
Bring the whole mixture to a boil over medium heat. Then cook at the smallest heat level for an hour and a half.

Vegetable stew with meat and potatoes turns out to be very aromatic, tasty and satisfying. This is the perfect meal for a family dinner on a cool autumn evening. All vegetables in the recipe for vegetable stew with meat and potatoes are perfectly combined with each other, complementing each other. The meat is soft and juicy thanks to pre-frying, it melts right in the mouth.

Cooking stew with meat and potatoes does not require special culinary skills, so even a novice cook can repeat this recipe. Tomato juice or pasta can be used instead of fresh tomatoes.

Ingredients:

400 g pork or beef
6-7 potatoes
5 tomatoes
2 eggplants
1 carrot
1 bell pepper
1 onion
100 ml vegetable oil
1.5 l of water
parsley and dill
Bay leaf
3 allspice peas
salt to taste
0.5 tsp ground black pepper
0.5 tsp sweet paprika
0.5 tsp provencal herbs

How to cook vegetable stew with meat and potatoes:

Let's wash the meat (I used pork for the recipe). We clean the pulp from films and fatty layer. Cut the fillet into small pieces.

Pour some sunflower oil on the bottom of a saucepan with a thick bottom. Let it warm up and put the pieces of pork in it. While stirring, fry the meat for 5 minutes.

Then fill it with hot water and cover with a lid. We will simmer the meat for 40 minutes until it becomes tender, as required by the recipe for a vegetable stew with meat and potatoes.

At this time, wash and cut the potatoes into large pieces.

When the meat is cooked, add the potatoes to the pot with the broth.

Cut the eggplants into slices, then cut each circle into 4 parts. You do not need to peel the peel of the blue ones. If the eggplants are bitter, sprinkle them with salt and let them sit for 20 minutes to let the juice go to remove the bitterness.

Then fry the blue ones in vegetable oil until soft.

Add the eggplant to the meat stew with potatoes.

Peel the carrots and cut them into medium-sized pieces. Chop the onion and bell peppers into cubes, as required by the recipe for a vegetable stew with meat and eggplant.

In a small amount of oil, fry the onions and peppers until soft. Then add carrots to them and continue cooking the ingredients for a couple of minutes.