If you do not like beef, then you just do not know how to cook it. We have collected the most useful tips and simple recipes for you.

How to cook beef?

Top tips from chefs and gourmets so that you can quickly figure out the issue of cooking beef at home:

• meat taken from young animals has light fat and a soft pink shade of fibers, and from older ones - yellow fat and a rich burgundy shade of fibers;
• there is no need to stew beef sirloin and low-fat steaks, they are already very tender, they can be cooked in another way, and for stewing take a shoulder blade, brisket, neck, ribs, boneless steak or drumstick;
• the ideal option for stewing is a tenderloin, but it is always expensive, so the cheaper and also good back of the carcass is more popular (in extreme cases, you can take a spatula, only it will take a long time to cook);
• to cook juicy beef, do not salt it immediately, fry in a hot pan until crust;
• to make the crust more pronounced, you can roll pieces of meat in flour before frying;
• for stewing beef, dishes with a massive bottom are good, for example, a Dutch roasting pan (as an option, you can first stew the meat on the stove, then move it to the oven in a heat-resistant container, a good example of dishes for such dishes is enameled cast iron pots);
• when stewing, add vegetables to the meat, a good option is celery, onions, carrots, potatoes, peas, cabbage, zucchini, eggplant, mushrooms and herbs (do not forget to unfreeze frozen foods first);
• spices for beef will help you, ready-made mixes can be bought at the store (for example, rosemary, thyme, bay leaf, sage and other natural seasonings are suitable for meat);
• you can stew beef in meat or bone broth, dark beer, red wine (you need so much liquid to cover meat and vegetables);
• serve beef stew in the sauce in which the dish was prepared, it is much tastier and more aromatic;
• good options for garnish for beef are mashed potatoes or sweet potatoes, hash browns, turnips and turnip leaves, beet leaves, kale and sweet parsnips;
• cooking beef lasts from 40 minutes to 2.5 hours (sometimes up to 4 hours), choose a recipe and proceed.

Simple Beef Stew Recipes

Multicooking

Most popular recipe

Components:

• beef meat - 500 g;
• salt with pepper - to your taste;
• onion - 1 pc.;
• water - 250 ml;
• carrots - 1 pc.;
• vegetable oil - 3 tbsp. l

It will take 2.5 hours to cook. The number of ingredients for 3 full servings is given. First we process the vegetables - we make onion rings and cut the carrots in large circles.

Then we begin to fry the meat. First you need to wash the beef, then cut it into pieces convenient for you. We make easy frying for 10 minutes, setting the frying mode on the slow cooker. In the process, you need to stir the meat, so it cooks more evenly.

The first part of the process is to pour water, sprinkle pepper and salt, add your favorite spices and cook for 1.5 hours in a stew mode.

Next is the second part of the process - the final one. Put onions with carrots. Stew meat for another 30 minutes without changing the mode. Now the beef can be considered finished. We recommend serving beef stew with vegetables, potatoes or porridge.

Beef with Tomato and Potato

Components:

• beef meat - 800 g;
• pepper and salt - at your discretion;
• tomato paste - 2 tbsp. l .;
• ground paprika - 2 tsp;
• potatoes - 500 g;
• onion - 2 pcs.;
• vegetable oil - 3 tbsp. l

It will take 2 hours and 20 minutes to cook the meat, you will get about 7 small servings. Pre-fry the onion, chopped coarsely, semi-rings, in the frying mode, the characteristic translucent appearance indicates readiness.

Then we cook the meat with onions. We cut it into small fragments. We fry for up to 10 minutes, in the process we forget to stir.

After the preparations, there is a quenching stage. Dilute tomato paste with water, add this sauce to onions and beef. Salt, sprinkle paprika. If desired, put hot pepper in a small amount, but this ingredient is suitable only for lovers of spicy dishes.

If everything is done correctly, then you can get something like a Hungarian goulash. Pour so much water so that the beef is almost completely hidden. It is permissible to add sugar. Cook for 1.5 hours in a quenching mode, in a slow cooker.

When the initial quenching is completed, cut the potatoes into cubes and put in the bowl. Add another 30 minutes of stew to cook the potatoes too. Put pepper and salt as much as you need. Keep in mind that young potatoes cook faster, up to 20 minutes, and regular potatoes up to 30 minutes.

Potatoes with beef and sour cream are cooked in a similar way. It is enough to remove tomato paste from the recipe and put sour cream with a small amount of water.

Beef and vegetables

Components:

• beef meat - 700 g;
• salt with pepper - any amount;
• tomatoes - 2 pcs.;
• water - 50 ml;
• zucchini - 1 pc.;
• vegetable oil - 3 tbsp. l .;
• pepper - 1 pc.;
• garlic - 2 prongs;
• carrots - 1 pc.;
• onion - 1 pc.

It will take 2 hours to cook beef with vegetables, in the end you will have 6 servings of the dish. First, vegetables are harvested - pepper, onion and carrot are cut into strips. Diced tomatoes with zucchini.

Then it is necessary to fry the previously peeled garlic cloves. To do this, pour oil into the multicooker, fry whole cloves without skin, then remove them, you only need taste and aroma.

Getting to the meat. A piece of meat is washed and cut into small cubes. Cook in frying mode. The frying should be stopped when the slices are optimally browned.

Put vegetables in layers on beef - onions, carrots, zucchini, tomato and pepper on top. You can pour a little salt on each tier.

To stew meat and vegetables, you need to add water. It is better to use a small amount of liquid, since moisture is released from vegetables during cooking, so the dish will still be in its own juice.

Frying pan

Beef with potatoes and onions

Components:

• beef meat - 500 g;
• salt is optional;
• potatoes - 800 g;
• peppercorns - 5 peas;
• onion - 3 pcs.;
• ground black pepper - to your taste;
• flour - 1 tbsp. l .;
• boiling water - 3 glasses;
• butter - 2 tbsp. l .;
• clove seasoning - a few pcs.

Divide the whole beef into 6 pieces, sprinkle pepper and salt. Next is breading with wheat flour. Subsequent frying in butter should continue until a dense crust forms. Pour water into a frying pan - 1 cup, bring to a boil, add another 2 cups, cover everything with a lid for stewing. The process will be 2 hours.

At the time of semi-preparedness, put finely chopped onions, bay leaves, potatoes, peppers and cloves. Having set a slight heat, cook the dish for 30-40 minutes. It’s good to serve vegetables to this dish. For example, prepare a salad with tomatoes and cucumbers.

Beef and mushrooms

Components:

• beef meat - 500 g;
• salt - at your discretion;
• mushrooms - 500 g;
• dill - without restrictions;
• onion - 2 pcs.;
• sour cream - 1 glass;
• natural fat - 2 tbsp. l

Cut the beef into pieces, beat them well, fry with onion rings. In another pan, fry the mushrooms with fat, then combine them with the meat. Season the dish with sour cream, sprinkle salt with pepper. Now put the mushrooms and meat in pots and put them on a baking sheet in the oven. Heating is medium. Wait 2 hours for several servings to be prepared.

Beef and Prunes

Components:

• beef meat - 700 g;
• peppercorns - to your taste;
• prunes 600 g;
• salt - a pinch;
• vegetable oil - 100 ml;
• wheat flour - 50 g;
• tomato paste - 50 g;
• wine vinegar - 50 g;
• butter - 50 g;
• orange juice - 1 cup;
• lemon - 1 pc.;
• meat broth - 2 glasses.

Beef, vegetable oil and prunes are the basis of the dish, the rest is for the sauce. It should be noted that before you is a sweetish dish, its taste is specific, but many like it.

First, cut the beef and fry it. We put the meat in a container, pour water, simmer on low heat.

To make the sauce, you need to mix sugar with vinegar, put on a fire and cook until the contents turn golden. Then pour the broth and orange juice. Sprinkle flour with meat, add homemade sauce, add tomato paste.

Cooking time in any pan is 30 minutes. Then put chopped lemon, pepper, prunes. Continue to slowly quench a few more minutes.

Cooking in the oven

Stewed meat

Components:

• bone fillet - 1 kg;
• water - the right amount;
• cooking oil.

It will take as much as 4 hours to cook the meat, but it's worth it. No spices are needed to prepare this dish. And you get meat that resembles a real steak with blood. It can be consumed chilled.

It is advisable to keep beef at room temperature for 30 minutes. Heat a frying pan and fry each side of a piece of meat for about 0.5 minutes.

Now we remove the meat on the bone in the oven, set the temperature to 90 degrees, set the time for 4 hours.

After completing the cooking process in the oven, simmer the meat for another 30 minutes under the lid. Then you can serve surprisingly tasty and fragrant beef. You can use any seasoning, pepper and salt when using. But when cooking spices do not need to be added.

Potted beef and vegetables

Components:

• beef meat - 600 g;
• tomatoes - 5-6 pcs.;
• onion - 1 pc.;
• pepper and salt - at your discretion;
• carrot - 1 pc.;
• greens - without restrictions;
• zucchini - 1 pc.;
• oregano - any quantity;
• sweet potato - 1 pc.;
• butter - 4 tbsp. l .;
• champignons - 6 pcs;
• sour cream - 8 tbsp. l .;
• garlic - 2 prongs;
• hard cheese - 50 g.

This dish helps out well on a diet - it does not overload the digestive tract and at the same time is nutritious, satisfies hunger. Potted beef is easy to make. It will take 1 hour and 45 minutes. You will get 4 servings.

Dice the beef into small cubes. In each pot we put oil, half rings of onion and meat. Dice zucchini and sweet potatoes. Cut the carrots into circles. Salt these vegetables and add to the pots over the beef.

To make the mushrooms look as beautiful as possible, cut them into slices, add oregano, put them in pots directly on the vegetables. Next, put the tomatoes, sliced \u200b\u200bin rings. Then you need to season each serving with sour cream, and grated cheese. You can also finely chop the cheese.

And the final layer in the pots is the greens. Do not preheat the oven so that the dishes do not crack, put pots on a baking sheet, set the temperature to 180 degrees. Stewing and baking meat in the oven is 1.5 hours.

Chanahi style beef

Components:

• beef - 500 g;
• cilantro, parsley, basil and dill - 0.5 cups;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• potatoes - 500 g;
• tomatoes - 2 pcs.;
• eggplant - 3 pcs.;
• tomato paste - 3 tbsp. l .;
• garlic - 2 prongs.

When you prepare this dish, an alluring and magical aroma of meat, vegetables and spices will spread throughout your home. It is important that in this dish there is not much fat, so do not be afraid to eat it, you will not spoil the figure. In this case, there is no frying; we extinguish all products in a natural way.

Exclude carrots to make the dish look like a chanahi. It is not critical to replace beef with lamb, it will also be very tasty. In total, 2.5 hours will be spent on cooking.

Chop the onion finely. Cut the tomatoes into rings, chop the pepper, crush the garlic, cut the rest into cubes. We take the pots and put the beef, onions, potatoes, eggplant, mashed garlic, tomato paste, tomatoes, pepper and any greens. We advise you to observe just such a sequence from the bottom up.

All products must be raw. Do not forget to add pepper, salt, a little water and cover the lids. Set the pots on a baking sheet without preheating the oven. Stewing meat in pots - 2 hours, heating temperature - 180 degrees.

Be sure to use beef on your menu, as this meat is an easy and nutritious source of protein. Be guided by our tips, recipes and you will cook brilliantly, delighting yourself and your loved ones. Good appetite.

In search of information on how to stew the beef so that it is soft and juicy, you will find many recipes, but not many of them will help you make the dish the way you would like to see it, that is, soft and tasty. Beef is a very tasty meat. He is not loved only by those who do not know how to cook it. And you can cook it in different ways, for example, in tomato juice or with vegetables.

What method of cooking this meat will make it soft and juicy?

Roasted beef usually comes out a bit dry. To make it juicy, you have to spend time and money on cooking special marinades.

The beef cooked in the oven also does not come out very juicy and the same story is repeated as with fried.

The best way to cook this meat so that it is soft and juicy is stewing. In this case, beef will be not only tasty, but also beneficial for the human body.

How to choose beef

Choose the piece of beef in which the smallest number of veins is visible.

How to cook beef stew

The meat slices should be slightly beaten so that the meat is soft.

After that, you need to chop the onion and fry it in a pan. Then add beef to the onion and fry for 10 minutes.

After that, add vegetables and water to the pan.

Beef should be stewed for 45 minutes until cooked.

Beef stew recipe in a pan with vegetables and tomato juice

The ingredients we need:

• 500 grams of fresh beef;
• 2 medium onions;
• 1 large carrot;
• 4 cloves of garlic;
• 1 bell pepper;
• 200 grams of cauliflower;
• 1 eggplant;
• 500 grams of tomato juice;
• Ground black pepper;
• Salt;
• Chilli.

Peel and chop onions. Send it to fry in a skillet.

Cut the beef into medium slices and beat it lightly. When the onion gains a golden hue, add the meat to the pan.

Fry meat with onions for 10 minutes.

In the meantime, peel and cut into medium sized slices all the vegetables and after 10 minutes add them to the meat. Mix thoroughly, add salt, black pepper and chili pepper.

Add tomato juice, cover the pan and simmer for 45 minutes.

After this time, turn off the fire, scatter the dish on plates and serve.

Very well stewed beef goes well with boiled potatoes.

The output of the dish is 5 servings. Braised beef is very tasty in a slow cooker, so keep one more good recipe:

Beef stew in a slow cooker with champignons

Ingredients:

• 500 grams of fresh beef;
• 300 grams of champignons;
• 2 medium onions;
• 1 large carrot;
• 2 medium eggplant;
• Salt;
• Ground black pepper.

Peel and fry the onions in sunflower oil.

Cut the beef into small pieces and gently beat.

Cut the champignons in half.

Cut carrots into rings.

Cut the remaining vegetables into small pieces.

Put meat and vegetables, as well as fried onions and champignons in a multicooker bowl and mix with a wooden or plastic spoon.

Add ground black pepper, chili pepper and salt. Stir again.

Connect the multicooker to the network and select the “Extinguishing” mode.

Now you can go do your business while the slow cooker is preparing your delicious dish.

After 40 minutes, the stew with mushrooms will be ready.

The output of the dish is 4 servings.

This dish goes well with oven-baked potatoes.

Possessing knowledge on how to stew beef so that it is soft and juicy, you can cook this dish on the festive table, which will surprise your guests. After all, few people get such tasty and juicy beef, but now you know the secret.

Stewing is a method of cooking with the addition of liquid, a cross between cooking and frying. When extinguished, products with a hard texture turn into soft ones. Of course, it’s best to cook from an ideal piece of fresh beef - it’s fast, tasty and healthy. But in the home kitchen, we often use the contents of the freezer, and stewing is the best option for frozen meat. When stewing, the meat is not as beautiful as when frying - it does not have a delicious golden crust, but it tastes great and most importantly, it is very tender.

You will need:

• beef 0.8 - 1 kg
• butter 100 gr
• bow 4 pcs
• water or dry wine 150 ml
• bay leaf 2 pcs
• ground black pepper
• allspice peas

Step-by-step photo recipe for cooking:

Wash the meatdry with a paper towel. Thaw frozen meat at room temperature. Cut meat  the way you prefer: cubes, thin long pieces.

I cut big thick pieces of 1.5 cm wide.

Large pieces of meat need   beat offbecause beef has stiff fibers and connective tissue.

Before serving, put a piece of meat in plastic bag- so you protect yourself and the kitchen from splashes.

The connective tissue of meat can be destroyed in another way - cut the surface of the piece on both sides with a knife, try not to cut the meat through and through. Like this.

Salt  and pepper  meat on both sides.

Chop.

Place a thick or non-stick pan on the bottom of the pan. bay leaf  and allspice peas. Cover the bottom with a little onion, add a few slices butter.

Now stack   meatshifting it and butter.

So fill the whole pan. Top with onions and butter.

Add liquid to the pan. It could be   water  or - white or red. In Russia, it is customary to stew meat with water, and the inhabitants of the Mediterranean use wine and it is very tasty. Anyone who once tries to cook with wine will forever remain a fan of this particular supplement. Do not be afraid to use wine in cooking - during the boil, alcohol completely evaporates from it, only pleasant acidity and aroma remain. Dishes with evaporated alcohol can be given to children.

Cover the pan with a lid and put out  on the smallest fire 2 hours. Look at the pan while stewing and, if the liquid evaporates too much, add water or wine.

After 2 hours, breathing in plenty of wonderful aromas that will surely fill your home, you will get a wonderful stew that goes well with any traditional Russian side dish - rice, potatoes or unusual for us.

Bon Appetit!

And so it looks   beef steak. How to cook it in accordance with all the rules, see

Beef stew. Short recipe.

You will need:

• beef 0.8 - 1 kg
• butter 100 gr
• bow 4 pcs
• water or dry wine 150 ml
• bay leaf 2 pcs
• ground black pepper
• allspice peas

Wash the meat, dry with a paper towel. Thaw frozen meat at room temperature. Cut the meat as you like: cubes, thin long slices or large thick pieces of 1.5 cm wide. If you decide to cut the meat into large pieces, then you need to beat it first, since the beef has hard fibers and connective tissue.
  Salt and pepper the meat on both sides.
  Chop the onion.
Put bay leaves and allspice peas on the bottom of the pan with a thick bottom or with a non-stick coating. Cover the bottom with a little onion, add a few pieces of butter. Lay the meat on top, shifting it with onions and butter. Fill the whole pot. Top with onions and butter.
  Add liquid to the pan. It can be water or wine - white or red.
  Cover the pan and simmer for 2 hours over the smallest fire. Look at the pan while stewing and, if the liquid evaporates too much, add water or wine.

In contact with

Hi my wonderful cooks! I think that you will agree that innumerable delicious dishes can be prepared from meat. But perhaps the stew remains one of the most popular. Painfully delicious and delicious dishes are obtained. Therefore, I will tell you how to stew meat in a pan and share original recipes.

I think you know that stew is much healthier than fried. Yes, this is not surprising, because it retains most of the trace elements and necessary for health. And to make it soft, adhere to the following principles:

• Choose the right product.Expensive meat such as tenderloin, entrecote, a thick or thin edge, the internal muscle of the hind leg does not need to be extinguished. These parts are very soft and designed for frying. Better choose the pulp of the scapula or brisket or the external muscle of the thigh. By the way, this meat is cheaper. I like the flesh of the brisket more because it’s best to stew it. Both fresh and frozen meat are suitable.
• Beat off well. Muscle fibers will soften and will be much softer.
• Pre-marinate: so it will cook faster. The easiest option is to fill the product with red wine and let it marinate for 4-5 hours. For pork marinade recipes. I also have beef marinating recipes.
• Add onions.Always stew meat onion. This is the secret to the softness of the product. So the meat will not lose a huge amount of juice and the dish will be tender and juicy.

• Use thick-walled dishes.A good frying pan or stewpan is suitable for this. When cooking in a pan with thin walls, the meat is quickly fried. But it will not work out for a long time. When choosing a thick-walled vessel, be guided by the following principle: the pan should be heavy. I just now have one. Recently bought our Russian Neva-metal dishes. Good non-stick, and properties like cast iron. I am happy every time I start cooking 🙂
• Have a supply of fluids on hand.This is the last principle for making soft meat. During the stewing process, the liquid evaporates quickly. Therefore, the process will have to add water. It can also be broth, dry wine, apple or orange juice.

How much to cook on time

In fact, stewing meat is carried out in two stages: frying it and cooking. It is during frying that the fibers are “sealed” and it retains its juiciness. And at the second stage, the fried product is poured with a sufficient amount of liquid and is subjected to further heat treatment.

Cooking time largely depends on the thickness of the pieces and the age of the animal (the older - the longer). Also, how much to stew the meat is affected by its preliminary preparation. If the pork is cut into small sticks (1 cm thick), it must first be fried. Frying time on medium heat is 5 minutes. After adding spices and water or sauce, the pork is stewed for another 20-30 minutes over low heat. And then salt the dish, mix and stew for another 5 minutes.

But larger pieces cook a little longer. Veal and pork stew for about 45-50 minutes, and beef - an hour and a half. With this cooking, the pan should be covered, and the fire should be set small.

In general, I advise you to try a piece just before the end of cooking. If it is soft and chews well, it's time to turn it off.

Recipes

I have prepared for you amazing cooking options with photos and videos. I am sure that at least one of them will become a crown on your table. Be sure to unsubscribe in the comments, what food did you like best. Or maybe you have your own signature dish? Share the secret of cooking 🙂

With tomato sauce

Prepare these products for this yummy:

• 0.5 kilos of meat;
• onion head;
• 1 tbsp flour;
• 3 tbsp tomato paste;
• 5-6 peas of black pepper;
• 2 bay leaves;
• 2-3 tbsp vegetable oil;
• 2 glasses of water or meat broth;
• 2 tsp salt.

Put chopped onions in a pan with warmed vegetable oil. Sauté on medium heat for about 5 minutes. Remember to stir constantly.

Put the meat into pieces on the onion. Fry for about 5 minutes until the slices lighten. Meat, the meat is sealed. After salt, add pepper and flour. Gently mix the contents of the pan and fry for 2-3 minutes (the fire should still be medium).

Then add tomato paste and lavrushka with water or broth. Cover the dish with a lid, reduce heat to small and simmer for about half an hour.

Serve the stew with potatoes, pickles or fresh vegetables. And be sure to grind the dish before serving. It will turn out very tasty!

Sliced \u200b\u200bwith vegetables

List of required ingredients:

• 400 gr of meat;
• 1-2 pcs. onions;
• water (1 l);
• vegetable oil;
• 2 tsp sweet paprika;
• 2 potatoes;
• half a large bell pepper.

Cooking this dish begins with frying the onions. Therefore, we clear the onion from the husk and cut into half rings. Then we send it to fry. In order not to “cry” from the onion, soak a knife with water. So, a burning aroma will not go into your eyes.

Cut the meat into small pieces (the size of a large walnut). As soon as the onion begins to fry, lay the pork on it. But don’t touch her yet. In this case, the fire should be medium or slightly above average. Once the meat turns white, mix it with onion.

If fried from all sides, transfer the pork and onions to the saucepan. Set the fire to medium. Pour some of the water into the stewpan, and the rest into the pan. Indeed, in the pan remained delicious juices that stood out during frying. Heat the pan with water a little, stir until it boils. And then pour into the stewpan.

Heating the stewpan reduce the heat to a smaller one. Moreover, do not close the lid of the vessel tightly, but just cover it. It is important that a little liquid evaporates during cooking - then the sauce will turn out concentrated. Then add paprika and cook another 10 minutes.

Now grab a potato: peel and chop each potato into 4 large slices. Potatoes will boil and give extra density to the sauce. Half of the big bell pepper, also chop coarsely and send to the stewpan. We wait another 20 minutes and turn it off.

Beef with Flavored Sauce

Have you ever eaten sweet beef? If not, it is fixable. To prepare it, stock up:

• 700 gr of meat;
• 500 gr of prunes;
• vegetable oil;
• a glass of orange juice;
• 50 ml of wine vinegar;
• 2 glasses of meat broth;
• 50 grams of wheat flour;
• 50 g tomato paste;
• 1 tbsp Sahara;
• salt + black pepper;
• half a small lemon.

Beat off slices of beef thoroughly and fry in hot vegetable oil. Then transfer the meat to the stewpan and fill it with half a glass of broth. Stew on low heat for about 10 minutes.

Without wasting time, prepare the sauce. Mix wine vinegar with sugar, bring the mixture to a boil. Then pour in the juice and the remaining broth. In principle, you can cook on the water, but believe me, it’ll be tastier on the broth 🙂

Once the sauce boils, remove the pan from the heat. Pour the sauce into a beef stew, add flour, tomato paste. And mix well. Covering the container with a lid, simmer the dish for about half an hour over low heat. Next, add peeled and cut into four parts prunes, peppers and chopped lemon slices. Do not forget to salt. And continue to stew the dish until ready.

The amazing aroma exuded by this dish has magnetic strength. Your homework simply “sticks” to the kitchen. They will not leave the stove for a minute, afraid to skip a meal. 🙂 More recipes for frying beef,.

How to make it tastier

Never pierce the fried pieces of meat with a fork or knife. Because of this, they will lose their juiciness. I advise large pieces to turn over with two spoons.

To make the broth into gravy, you need to melt 20 grams of oil in a pan. And then add here 1 tbsp flour. As soon as you mix these components, you get something like a yellow oily ball. It will be a thickener for the sauce. After a 20-minute stew of meat with vegetables, add a thickener to the stewpan. Flour will give the necessary density to the dish, and butter - a more saturated taste.

If you cook meat without oil (that is, without frying), it will be cooked. But then the dish will be dietary.

Tell me, what are you doing to make soft stew? Share your secrets in the comments, my friends. And put a link to the article on the social network - for others this information will also be useful. I tell you: bon appetit and bye-bye!

Braised beef with gravy is a very simple recipe that requires a minimum of food. The cooking process is not laborious, but long. Such a meat dish goes well with any side dish, be it pasta, mashed potatoes, buckwheat or rice porridge.

Braised beef is not as fat as pork, and besides, the meat is tender, juicy and soft. It is also suitable for a festive table. There are recipes for cooking stewed beef with gravy in a slow cooker and in a pan. Which way to choose from them depends on the individual preferences of the hostess.

There are several ways to cook beef stew in a pan. Recipes differ both in the method of preparation and in composition. There are several secrets that will make the dish more tender and juicier.

The classic recipe includes the following ingredients:

• beef - 1500 g;
• large onions - 3 pcs.;
• large carrots - 1 pc.;
• water - 300 ml;
• salt - 1, 5 tsp;
• black pepper (ground) - o, 5 tsp;
• sweet paprika (ground) - 1 tsp;
• olive oil - 50-70 ml.

How to cook beef stew with gravy? First you need to rinse the meat under cold water, peel off the tendons, films, excess fat and cut into 3 × 3 cm cubes. After that, peel 3 onions and carrots. Cut onion into rings and divide them into 4 parts, and grind carrots on a grater.

Next, pour the sunflower oil into the pan and heat it. After that, fry the onions until translucent, during which add carrots and simmer for 5 minutes over low heat. Then put pieces of beef in the chopped vegetables and leave to simmer over high heat for 5 minutes so that all the moisture evaporates.

This is the first secret of cooking. In this case, the meat will not be so tough. At the same time, it is recommended to stir the meat constantly. After this time, pour boiling water so that it covers all the meat. Boiling water makes the meat soft - this is the second secret. Then cover and simmer for a minimum of 40 minutes. At this point, add salt, pepper and paprika. Seasoning in the middle of cooking is the third secret. Then the beef is juicy, tasty and soft.

This recipe is designed for 10 servings, so it’s perfect for a festive table. And those who follow the figure will be interested to know the approximate number of calories.

In 100 g of stewed beef, about 185 kcal, proteins - 12, 91; carbohydrates - 1, 38; fats - 14, 12.

Tomato Juice Recipe

The recipe assumes the presence of such products:

• beef - 500 g;
• carrots - 1 pc.;
• soy sauce - 2 tbsp. l .;
• tomato juice - 300 ml;
• cream or sour cream - 2 tbsp. l .;
• pepper (sweet) -1 pc.;
• onion - 1 pc.

As in the previous recipe, rinse the meat under cold water. peel it and vegetables. The method of preparing such a recipe is different in slicing: you need to cut the beef into thin strips, then extinguish them in oil until the liquid evaporates completely.

Then add onion and soy sauce to the meat, stew again and add the carrots. After that, the meat is poured with tomato juice. You can add water if it is not completely covered. While stewing meat, put finely chopped sweet bell pepper. After a few minutes, add cream or sour cream, stir and leave to cook for another couple of minutes.

Beef with bacon

Another unusual way to cook beef stew is to recipe bacon.

• beef - 600 g;
• onion - 3 pcs.;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• rye bread - 2 slices;
• bacon - 150 g;
• ghee - 50 g;
• flour - 100 g;
• sour cream - 100 g;
• celery root;
• bay leaf;
• salt;
• pepper;
• greens.

Wash and clean beef before frying. The process is similar to the previous recipes. Salt and roll the meat in flour. Then fry in ghee. After that, chop all the vegetables and add bread and spices to them. Thinly cut the bacon to the bottom of the pan, with the next layer of fried beef, then vegetables, meat and vegetables again.

As in other recipes, fill the entire contents with hot meat broth and put in the oven for 2 hours. Add sour cream half an hour before cooked.

Beef Stew with Mushrooms

Such a recipe will be liked by lovers of dishes with mushrooms. To prepare, you will need:

• beef - 500 g;
• mushrooms - 500 g;
• onion - 1-2;
• fat - 2 tbsp. l .;
• sour cream - 1 glass;
• dill;
• salt;
• pepper.

To do this, peel and chop the mushrooms and beef. Fry the last with onions in oil. Fry the mushrooms on fat in a separate bowl, then add to the meat. After that, pour all the ingredients with sour cream and put in the pots for stewing in the oven for 2 hours.

Recipe for multicooker

The slow cooker has become an indispensable assistant for any housewife in the kitchen. Next, we will describe how to cook beef stew with gravy in multvarka.

Composition:

• beef - 1500 g;
• potatoes - 6 pcs.;
• tomato - 2 pcs.;
• carrots - 2 pcs.;
• celery - 6 sticks;
• onion - 1 pc.;
• butter - 50 g;
• vegetable oil - 1 tbsp. l .;
• beef broth - 1 cube;
• flour - 4 tbsp. l .;
• garlic - 2 cloves;
• parsley;
• red wine - 1 glass;
• dried thyme - 1/8 tsp;
• water - 3 glasses;
• ground black pepper - 1 tsp;
• salt - 2 tsp.

Rinse beef well before cooking and cut into medium slices. Then season them and roll in flour, fry in the “baking” mode until golden brown in a pan in butter, melted in vegetable oil. After that, season with parsley and spices and add wine.

After 5 minutes, chop the tomatoes, pour water, broth and set to "stewing". The duration of this stage is 1 hour. Then add vegetables and cook until the potatoes soften.

As you can see, there are a lot of recipes for cooking beef with gravy in a slow cooker and in a pan. Each method is distinguished by its ingredients, cooking method and taste.

Therefore, every housewife will always have in stock original options on how to cook such a meat dish.