Pork and potato stew in tomato sauce. Vegetable stew with meat: delicious and easy recipes

25.09.2019 Salads

History of meat stew

The word itself "Stew" comes from the French "Ragout", which originally designated snacks served before meals. Such a meat stew was stewed for a very long time over low heat, sometimes with beans, Brussels sprouts, mushrooms. The added beer or wine gave a zest to such a dish, and the thickness was achieved with the help of crumb of black bread.

In Russia, this term began to denote any dish with a foreign ancestry, although it can be assumed that something similar was still prepared in our country. In one form or another, meat vegetable stew is present in the menu of different nations, and is designated as "lecho", "ratatouille", "azu", "fricassee", etc. the strength of tradition, it is much more acute there.

How to cook meat stew according to the current rules of restaurant masters? Lamb, beef, pork, game, poultry must be present in the recipe in a ratio of 1 to 1 in relation to vegetables. In the vegetarian version, the protein base is beans or beans. And if foreigners like to use eggplants, zucchini, various types of cabbage, leeks, then we traditionally have a popular stew with potatoes. Well, together with KhozOboz we will prepare such a dish, additionally enriching it with fresh vegetables.

Ingredients for meat stew

The recipe for meat stew with potatoes and vegetables will require from us about the following list of products:

Beef (pulp) - 0.5 kg.;
Tomatoes - 3 very ripe medium fruits;
Bell pepper - 1 large vegetable;
Broccoli (frozen) - 300 gr.;
Potatoes - 6 large root crops;
Carrots - 1 pc.;
Medium onions (red can be used) - 1 pc.;
Black pepper, salt, dry Provencal herbs, bay leaf - to taste;
Garlic (1-2 heads);
Red hot pepper (1-2 pcs.) - optional;
We also need vegetable oil for frying, about 100 grams.

Cooking meat stew

The recipe for meat stew with vegetables from KhozOboz includes the following cooking steps:

We cut the beef into small cubes, like for pilaf. We send the meat to heated oil in a deep thick-walled frying pan (cauldron), fry until half cooked;
Cut the onion into thin half rings, add to the beef;
At the same time, we cut the carrots into small pieces - we immediately spread them on the frying. We bring vegetables and meat to a slightly golden color, salt, add herbs, spices, black pepper, which should also be slightly fried, highlighting the taste in vegetable oil;
Grind the peppers into cubes, and immediately send them to the fire;
Tomatoes also need to be cut into small pieces and added to our dish;
We disassemble the broccoli into inflorescences and send them to the cauldron together with the hot pepper, not forgetting to stir the mixture;
We cut the potatoes as you are accustomed to. Put the slices on top of the vegetables, add about 100 gr. water, bay leaf and cover. Leave to simmer for about 15-20 minutes over low heat, until the potatoes are cooked. At this stage, you can add about 200g for a gourmet serving. wines that will then need to be evaporated.
The dish is ready! The function of the sauce will be performed by natural juice, oil and spices; be sure to mix the ingredients before serving.

Cooking options for stew with vegetables

As already mentioned, cooking meat stew is possible with any vegetables, mushrooms. However, there are also different technologies of the cooking process itself:

Meat stew with zucchini can be pre-stewed, and then sent in pots to the oven for 20-30 minutes. Sprinkle with grated cheese before serving.
Meat stew with cabbage, peas, carrots and meat can be prepared in a dietary way - by first boiling beef and steaming vegetables, and then boiling them in a saucepan in water with tomato paste.
The recipe often includes prunes, without which, for example, the Algerian version of lamb is unthinkable. Saffron, cinnamon and red ground pepper are great additions.
Eggplant stew can be done by slicing vegetables (tomatoes, potatoes) into thin slices, which must then be fried and baked in the oven. In this case, do not miss the chance to serve an original meat stew, the photo of which is simply mesmerizing, beautiful and exquisite, like in the movie "Ratatouille".

The benefits of meat stew with vegetables

Beef and veal are considered one of the healthiest types of meat, due to the high content of such a trace element as iron, which is beneficial for low hemoglobin levels. Also, this product is unique for its high nutritional properties, the ability to be easily absorbed. Vegetables, especially those harvested in season from their own garden, are rich in almost all existing vitamins and nutrients. If you avoid pre-frying, but only stew the dish, then almost everyone can include it in their daily diet without fear.

Conclusion

Meat stew, the recipe with a photo of which HozOboz provided this time, amazes with its juicy taste and bright aroma. This is the dish that will tolerate any manifestation of your imagination in its preparation - so do not neglect this opportunity to feel like a Great Chef in your kitchen.

6 servings

1 hour 25 minutes

76 kcal

5 /5 (1 )

I suggest you cook a delicious, satisfying and, at the same time, low-calorie stew of vegetables with meat and potatoes. This dish has long become one of the favorites in our family. I prepare it from what is currently in the refrigerator. And if you don't want to stand at the stove for a long time, then the frozen vegetable mixture, which can now be bought without any problems in any supermarket, is great.

A quick, tasty vegetable and meat stew

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

Ingredients

Step by step cooking

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

We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are fine. But, in my opinion, the most delicious stew is obtained with pork, since it is tender and juicy. Especially if there are slits in the fat.
We put the pot in which we will cook on the stove. Warm up well and pour some vegetable oil on the bottom. We spread the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid that the meat secretes evaporates.
Shred into half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
Peel 4-5 medium potatoes. Cut into medium cubes, add to our bowl and cook for about 10 minutes.
Dice or shred 300-350 g of white cabbage. Fry too. Add some more oil if necessary.
We cut the bag with the vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It can include carrots, mushrooms, asparagus, cauliflower, bell peppers and other ingredients.
Add 200-250 ml of tomato juice or dilute a couple of tablespoons of the paste in a glass of water.
Pour in salt and spices to taste. Stir, reduce heat, cover and simmer until meat and vegetables are fully cooked.
Chop with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put all this in a stew, mix and turn off after a couple of minutes.
You can not add greens during cooking, but sprinkle them on the stew when serving.

Video recipe for cooking a quick vegetable stew with meat

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

You can cook in the same way. And it cooks even faster than this dish.

Vegetable stew with meat and potatoes

Cooking time: 95 minutes.
Calorie content: 86 kcal per 100 g.
Quantity: 6 servings.
Kitchenware: cauldron or saucepan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Medium potatoes	4-5 pcs.
Eggplant	2 pcs.
Plain zucchini or zucchini	2 pcs.
Onion	2 pcs.
Sunflower oil	for frying
Meat	750-800 g
Garlic	3-4 teeth
Salt, spices	taste
Tomato paste	200-250 g
Carrot	2 pcs.
Bell pepper	2-3 pcs.
Drinking water	1 stack
Hot peppers	½ pod
Sugar	1 tsp

Step by step cooking

Take two medium eggplants, trim the edges and cut into medium cubes. Put in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary so that bitterness comes out of them. After that, we transfer them to a colander and rinse them under the tap. I use the eggplant with the skin, and you can trim it if you like.
Similar to eggplant, chop 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 bell peppers.
Cut ordinary courgettes or zucchini into the same cubes.
If there are large seeds, then they need to be cut out, leaving only dense pulp.
So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. We rub on a fine grater or pass 3-4 garlic cloves through a press and send them into a paste.
Chop one small pod of hot pepper very finely. It always grows on my windowsill. Instead, you can cut off a small portion of a regular long pepper. We put it in a bowl too.
Add half a teaspoon of salt and a flat spoon of sugar. It will set off acidity and pungency.
Pour a glass of warm water and mix well.
Heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We transfer it to a cauldron or a saucepan with a thick bottom, trying to leave the oil in the pan as much as possible.
Now quickly fry the carrot cubes until golden brown and put them in a saucepan too.
You do not need to achieve full readiness so that the vegetables do not turn into porridge during stewing. They will retain their shape from fast frying.
If necessary, add oil to the pan and fry the eggplants. When they are almost browned, add the bell pepper.
We also fry the zucchini and potatoes separately.
We cut into medium pieces 750-800 g of any meat. Put in a skillet and quickly fry on all sides.
Pour our tomato sauce into a saucepan with meat and vegetables. Salt to taste, season with spices if desired.
Mix well and leave to simmer over low heat until cooked.
We lay out the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.

Video recipe for cooking vegetable stew with meat and potatoes

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

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

Potato stew with meat and beans

Cooking time: 95 minutes.
Servings: 4-6.
Calorie content: 98 kcal per 100 g.
Kitchen tools: bowl, knife, cutting board, frying pan, saucepan.

Ingredients

Medium potatoes	4-5 pcs.
Eggplant	2 pcs.
Young squash	2 pcs.
Onion	2 pcs.
Vegetable oil	for frying
Pork pulp or bacon	700-800 g
Salt, spices	taste
Garlic	3-4 teeth
Tomatoes	600-700 g
Carrot	2 pcs.
Bell pepper	1-2 pcs.
Water	3 stacks
Any beans	1 stack
Tomato paste	2 tbsp. l.

Step by step cooking

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

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be seen in the video.

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

The stew turns out to be much tastier if you separately fry all the vegetables that make up it.
The ingredients vary depending on the season and what is in your refrigerator. This can be beets, cauliflower, pumpkin, asparagus, and other vegetables.
The meat is fried the longest. This takes about 20 minutes. The rest of the ingredients are placed at intervals of 10 minutes.
First, the stew is cooked over a slightly over-medium heat. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is extinguished until cooked.
Salt and spices are added at a time when all the ingredients are in the pot. If you do this earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
Put the garlic and herbs in the stew 5 minutes until cooked.
All vegetables must be cut equally. Then they will cook evenly. The exception is onions. He prepares quickly anyway. But it is put in the first place so that it transfers the flavor to the rest of the contents.

It will be my pleasure if you leave comments with reviews or additions to my stew recipes. And bon appetit!

Initially, the vegetable stew served as a snack. It was first served on the table, and the ingredients were selected in such a way that the dish whetted the appetite before serving the main courses.

Today, stews have changed a bit and can also serve as an appetizer, or can be served as a main course. One of the main ingredients in a vegetable stew is meat. It is due to this product that the satiety of the dish increases, it also allows serving stews as a side dish with pasta, potatoes and rice.

Perhaps, many people associate vegetable stew with long and painstaking work in the kitchen. But cooking also does not stand still, and if you wish, you can save the time it will take to cook a juicy, mouth-watering and hearty vegetable stew with meat.

Vegetable stew with meat - food preparation

Vegetable stew with meat - one can already conclude from the name of the dish that the emphasis in the dish is on the combination of several vegetables and meat. When cooking stews, almost any vegetables will come in handy - these are eggplants, and carrots, potatoes, zucchini, tomatoes, turnips and much more.

As for meat, there are also no restrictions here - chicken fillet, pork ribs, beef tenderloin, dietary rabbit meat. Do not forget about the greens. Fresh petals should definitely decorate the finished dish and be that final note of taste and aroma!

Recipe 1: Vegetable Stew with Minced Meat

A rich set of vegetables and minced meat will allow you to enjoy a bouquet of aromas and inexpressible tastes. Minced meat can be taken from pork and beef, and for dietary nutrition it is better to stay on minced chicken.

Required Ingredients:

500 g - minced meat;

500 g - cabbage;

500 g - potatoes;

3 tbsp. l. - vegetable oil;

2 pcs. - carrot;

2 pcs. - pepper;

300 ml - water;

2 pcs. - onion;

Dill, parsley, salt and other spices.

Cooking method:

Let's start describing the recipe by preparing food. Peel the potatoes and cut into cubes, it is better to grate the carrots, but whoever wishes can cut into cubes, the onion is cut into thin half rings. We take a head of cabbage, cut the required piece and finely chop it. Pepper is peeled from the stalk and cut into thin strips. Greens can also be finely chopped. It looks like the ingredients are ready, you can proceed directly to frying. It is better to take a large frying pan so that you can fry everything at once in one bowl. First we send the minced meat to the hot oil, after the pinkish color disappears, put the carrots in the pan, after a minute there are pepper and onions. We fry the vegetables a little, and then send the potatoes to them. Close the lid tightly. Stir periodically. Salt and season with minced meat seasoning. It's time for water. Pour the liquid into the pan and simmer for about 20 minutes. Then we open the lid, add the cabbage, mix everything well and continue to simmer the stew over low heat for about 30 minutes. The dish is cooked - do not forget to decorate with fresh herbs.

Recipe 2: Vegetable stew with meat (from pork ribs)

You can cook stew with meat not only from meat fillets, but also ribs. In this case, let's take pork ribs and a number of vegetables.

Required Ingredients:

400 g - ribs;

300 g - potatoes;

2 pcs. - onion;

3 pcs. - tomatoes;

1 PC. - zucchini;

3 pcs. - carrot;

Cooking method:

Making a vegetable stew with pork ribs is pretty simple. First, let's divide the ribs into several small pieces. We also peel the vegetables and cut them: potatoes - into cubes, carrots - on a grater, onions - in half rings, zucchini - in squares. It is better to peel tomatoes, pour them over with boiling water, remove the film, and then chop.

Cooking. We send pork ribs to hot oil. Fry the meat pieces well for about 5 minutes. Then we send the onion to the meat. Cover the lid and let the meat soak in the onion juice. Next, add carrots and potatoes to the dish. Again, let the ingredients fry a little, after a couple of minutes we send the last product to the pan - zucchini. It remains to put out the stew until cooked. Finish with salt and dill.

Recipe 3: Vegetable stew with meat in a slow cooker

If cooking a vegetable stew in the usual way, on the stove, takes longer than we would like, then a stew in a multicooker turns out to be not only richer in taste, but also does not require constant presence in the kitchen. The multicooker makes the cooking process much easier.

Required Ingredients:

500 g - meat;

2 pcs. - zucchini;

3 pcs. - bell pepper;

3 pcs. - eggplant;

2 pcs. - onion;

3 pcs. - tomatoes;

1 PC. - carrot;

Rast. butter;

3 tooth. - garlic.

Cooking method:

Without proceeding to the main group of ingredients, cut the eggplants into cubes and salt. Vegetables should stay in this state for some time, about an hour. This will allow them to lose some bitterness, which can affect the taste of the dish.

Take the pork tenderloin and divide it into cubes. Add a little vegetable oil to the bowl, set the "Fry" mode and fry the pork thoroughly for 15 minutes. For now, let's get to the vegetables. Finely chop the onion, cut the carrots into thin rings, cut the peppers (it is better to take Bulgarian of different colors) into strips, cut the tomatoes into medium pieces. We send the chopped vegetables to the meat and extend the mode for 10 minutes. It remains to add the zucchini, eggplant and chopped garlic. If the bowl is low on water, you can add 100 ml of broth or water. Salt and on the "Stew" mode, cook the dish for about 40 minutes.

Recipe 4: Vegetable stew with meat in the oven

The oven allows the hostesses to devote all their free time to communicating with their family. So in the case of cooking a vegetable stew with meat, you can trust the oven, prepare the food and send the dish to stew.

Required Ingredients:

500 g - meat;

2 pcs. - carrot;

500 g - potatoes;

2 pcs. - onion;

500 g - cabbage;

3 pcs. - tomatoes;

100 g - margarine;

Cooking method:

Fry the meat pieces. If you chose fatty meat, then it is better not to add oil to the pan. While the meat is slowly fried, cook the vegetables. Cut potatoes into cubes, onions into half rings, carrots into rings. Finely chop the cabbage, cut the tomato into slices.

In a deep bowl, mix all the vegetables, salt and add seasoning. The stew can be cooked in separate pots, or in a small saucepan. First put the fried meat in the cooking vessel, and then the mixed vegetables. Fill with a glass of water and send to the oven. Add margarine to the dish 30 minutes before cooking. Garnish with herbs when serving.

Vegetable Stew allows you to use whatever vegetables you can find at home at the moment. Even from one carrot, onion and several potatoes, you can prepare a delicious and satisfying dish.

If you need to quickly feed your family with something tasty and satisfying, then an excellent option for a quick lunch or dinner can be vegetable stew... You can cook it in a lean version only from some vegetables, as well as with meat. By the way, it is the meat version of the stew that is considered classic. Different types of meat were used for its preparation - rabbit meat, poultry, veal,. They made a stew of fish and poultry giblets.

Despite the fact that this dish is present in different cuisines, France is considered its homeland. From the French language, the word "stew" is translated as a dish that stimulates the appetite. Therefore, the original stew is nothing more than stewed vegetables with fried meat. Regardless of what vegetables and type of meat you will use for it, it is important that the vegetables in it do not boil over and turn into puree. By observing some rules for its preparation, your stew will always turn out delicious.

Here are some tips for making stews:

Stew meat is pre-fried with vegetables.
Always add vegetables that do not require lengthy heat treatment, as well as fresh herbs at the end of cooking.
Use tomato paste or sauce for a beautiful golden color.
Match vegetables to your liking. Try to avoid those that don't match well in other dishes.
To make the lean vegetable stew more nutritious, you can add pan-fried flour and butter to the stew.

Stew with potatoes, cabbage and meat in our area, the most popular and affordable recipe for this dish. Due to the fact that cabbage with potatoes is on sale all year round. You can cook it at any time, regardless of the season.

Ingredients for stew in a 2-liter saucepan:

- 700 gr.,
Cabbage - 100 gr.,
Chicken legs - 1 pc.,
Tomato paste - 2 tbsp spoons,
Carrots - 1 pc.,
Bay leaf
Onions - 1 pc.,
Parsley,
Vegetable oil,
Salt and spices.

Stew with potatoes, cabbage and meat - recipe

Peel potatoes, onions and carrots. Cut the potatoes into large pieces.

Transfer it to a saucepan. Fill with hot water, put bay leaves. Put on low heat. While the potatoes are boiling, prepare the stew roast. Grate the carrots on a fine or medium grater.

Chop the onions into small cubes.

Chop the cabbage into thin strips as usual for stewing.

Cut the meat off the leg. Cut into small pieces. You can use chicken breast instead of chicken legs.

Heat a skillet with a little vegetable oil. Put on it chicken fillet, onions and carrots, a pinch of salt. Season to taste. Stir and simmer for about 5 minutes.

Dilute the tomato paste with a little water. Pour it over the vegetables and meat.

Put out another 2-3 minutes. Place the chicken stew with vegetables in a pot of potatoes.

Add the cabbage right away.

After, like a stew with potatoes, cabbage and meat boil, cook it for no more than 10 minutes.

Be sure to try to see if there is enough salt. Serve hot, sprinkled with fresh dill or parsley. Enjoy your meal.

Vegetable stew with meat is considered the most versatile dish in national cuisines around the world. It can be served as a side dish and as a main course that can be whipped up without much culinary skills. The editors have selected the most delicious and original recipes for vegetable stew, and also found out all the secrets of its preparation in a restaurant style.

Vegetable stew with meat: recipes from around the world

Recipes for vegetable stews in different parts of our planet have their own characteristics, which bring their "zest" into this seemingly ordinary dish. Therefore, the main rule of success in cooking "mixed vegetables" is the improvisation of the hostess, who can effortlessly make a culinary masterpiece for her household out of the usual seasonal gifts of nature.

Mexican Passion Vegetable Stew

Ingredients:

Red beans and corn - 400 g each
Tomatoes and bell peppers - 3 pcs.
Onions and carrots - 2 pcs.
Dried spices (paprika, garlic, ground tomatoes) - 0.5 tsp each.
Chili pepper - 1 pc.
Chicken - 500 g

Preparation: vegetable stew with meat in the Mexican way is prepared according to the principle of a traditional Russian cuisine. Vegetables and meat should be cut into cubes, beans and corn should be prepared in advance (boil or use canned). Fry onions in a frying pan, then carrots, then put peppers and tomatoes. At the last stage, add the beans and corn, which, along with all the spices, simmer for a few minutes in a vegetable sauce. Add chicken to the prepared vegetables and simmer over the fire for 10 minutes.

Classic vegetable stew

Ingredients:

Potatoes - 500g
Cabbage - 300g
Tomatoes - 1kg
Sweet peppers - 3 pcs.
Zucchini, onions and carrots - 1 pc.
Beef - 300g
Broth - 200ml
Salt, pepper - to taste

Preparation: the recipe for vegetable stew with meat and cabbage can be prepared using different technologies. Let's consider a classic version of this dish in a cauldron. To do this, put all the vegetables prepared and cut into neat cubes in the cauldron in layers - meat, potatoes, cabbage, bell peppers, onions and carrots, tomatoes and spices. Then pour all the ingredients with broth and simmer on the stove or in the oven for 30-40 minutes at medium temperature.

Spanish Flamenco Vegetable Stew

Ingredients:

Zucchini - 2 pcs.
Bell peppers of different colors - 2 pcs.
Tomato - 6 pcs.
Onions - 2 pcs.
Low-fat meat (veal, turkey, rabbit) - 300g
Sugar - 1 tsp
Salt, pepper - to taste

Preparation: cut pepper and onion into strips and fry in olive oil until soft. Then they need to be caramelized - for this you need to add sugar and, stirring, simmer over the fire until all the pieces of vegetables become golden brown. Zucchini and tomatoes for this dish are cut into circles and fried in a separate pan. The same manipulation should be carried out with meat. When the meat and vegetables are cooked, they must be combined in one bowl and stewed for 5-7 minutes.

Vegetable stew "It couldn't be easier"

Ingredients:

Beef - 500g
Potatoes - 500g
Onions, carrots - 2 pcs.
Tomato, bell pepper - 2 pcs.
Garlic and spices to taste

Preparation: fry the meat in a multicooker bowl in the "Baking" mode, then add the diced onions and carrots to it and sauté for another 5-7 minutes. In the next step, chopped potatoes, chopped tomatoes and spices are added to the stew. The stew is poured with a glass of water and in the "Stew" mode is brought to readiness. When served, the dish is garnished with herbs.

Secrets of the perfect vegetable stew

To prevent porridge from a vegetable stew, culinary technologists recommend taking into account several simple rules that will allow you to cook a truly restaurant dish from seasonal vegetables: