The most delicious vegetable stew with meat. Vegetable stew with meat: delicious and easy recipes

05.11.2019 Soups

Stew is one of the popular first courses.

Making a vegetable stew with meat is very simple. The combination of various vegetables and meats gives an amazing taste.

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.

With meat and cabbage

Such a dish is prepared quite quickly. The simplicity of the ingredients is also an advantage of this stew.

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.

Step-by-step recipes for cooking a vegetable stew with pork, beef, lamb, minced meat: options for a vegetable stew with meat and potatoes, zucchini, cabbage, eggplant, beans

2018-04-07 Marina Danko

Grade
recipe

3182

Time
(min)

Servings
(people)

In 100 grams of finished dish

4 gr.

5 gr.

Carbohydrates

7 gr.

95 kcal.

Option 1: Vegetable stew with meat - a classic recipe

Are you going to cook a stew? Stock up on a deep frying pan or pot, these are the most convenient dishes. For stews, the juiciness of vegetables and the freshness of meat are especially important. Try not to exceed the recommended amount of spices and do not use hot spices, unless it is directly indicated in the recipe.

Ingredients:

three hundred grams of green beans;
onions - two large heads;
a quarter cup of tomato;
five hundred grams of lean pork tenderloin;
cabbage, white cabbage - three hundred grams;
eight hundred grams of potatoes;
four medium carrots;
three carnation umbrellas;
salt, a pinch of cinnamon and three - pepper;
a slice of natural oil - 50 grams;
two tablespoons of flour.

Step-by-step recipe for vegetable stew with meat

Remove the top, coarse leaves from the cabbage, rinse the head of cabbage, dry it and chop it into thin strips. Cut the carrots and onions, peeled and washed, into cubes by a centimeter, and the potatoes roughly halve.

Pour the beans and cabbage with boiling water, in a volume of 0.7 liters, boil for ten minutes and select the vegetables with a slotted spoon in a colander. In a dry frying pan, fry the flour until caramelized, then very slowly add about a glass of water, stirring and breaking the lumps with a whisk.

Add the tomato to the sauce, stirring it, heat it for up to five minutes, and pour it into a bowl. Rinse and dry the pan, melt the butter and fry the onions on it until golden brown. Add and brown the potatoes a little.

Cut the pork into small cubes and fry in oil with high heat, almost bringing it to readiness.

Put the meat, the cabbage and beans steamed earlier, add a little sauce to the vegetables in the pan and simmer for a short time under the lid. Then add salt, season with spices, add the rest of the sauce and dilute with vegetable broth. Simmer for twenty minutes, then check meat and vegetables for readiness. Wrap the finished stew and let it brew for a quarter of an hour.

Option 2: Quick recipe vegetable stew with meat in a multicooker

A good way to make the stew more flavorful is to sauté carrots and onions separately in a skillet in unrefined oil. Be sure to heat it up a lot, and sprinkle the vegetables with a little coarse salt.

Ingredients:

a dozen medium-sized young potatoes;
small cabbage head;
a medium-sized zucchini and eggplant of the same size;
800 grams of chicken;
one carrot, one sweet pepper and one onion;
four medium-sized tomatoes;
three garlic cloves;
a mixture of hot and aromatic peppers;
vegetable oil;
coarse salt.

How to quickly cook a vegetable stew with meat in a slow cooker

Rinse the chicken, separate from the bones and cut into small pieces, into pieces of any shape.

Pour oil on the very bottom of the bowl, program the operation in the "Fry" mode for twenty minutes, adjusting the temperature to 150 degrees. Fry the meat for ten minutes, stir occasionally.

Wash and peel the carrots, remove the husks from the onion. Grate the root vegetable with coarse shavings, and cut the onion into small squares, add to the meat and, stirring, fry for another ten minutes with it.

Wash and peel the potatoes and zucchini, just rinse the eggplant. Cut the indicated vegetables into cubes, with a side of the order of two centimeters. Finely chop the cabbage, remove the seeds from the pepper and dissolve finely into cubes.

Put in a bowl in layers and add a little: potatoes, zucchini, eggplants. Mix the pepper and cabbage and put in the last layer. Wash the tomatoes and chop them coarsely, then rub them through a colander. Put the resulting puree in a bowl. If you want to get rid of the seeds, wipe them through a sieve as well, and if you wish, you can scald the tomatoes with boiling water and remove the skin first.

Pour a glass of boiling water over the entire surface, add pepper and add salt to taste. We program the multicooker to extinguish for two hours and close the lid tightly. The vegetables will be soft, but for freshness, sprinkle the stew with herbs before serving.

Option 3: Delicious vegetable stew with beef and cheese dumplings in a slow cooker

Any type of cheese is suitable for making dumplings, but if you have a choice, give preference to young, with a sharp, spicy taste. If you like the stew and decide to cook it more often, try to cook half of the dumplings with dill, it will turn out very original.

Ingredients:

steamed veal pulp - three hundred grams;
juicy salad onion;
two tablespoons full of pure vegetable oil and one tomato;
a spoonful of mustard sauce made from whole grains and sugar;
two large carrots;
one hundred grams of mushrooms;
bay leaf and three pinches of pepper;
soy concentrate - three tablespoons;
a handful of flour.

In dumplings:

grated cheese - half a glass;
two tablespoons of cream;
large garlic clove;
a spoonful of chopped parsley;
one fresh egg;
salt and one hundred grams of flour.

How to cook

To keep the taste well preserved in the meat, cut it into cubes up to three centimeters in size. We start the multicooker in the frying mode for 20 minutes, pouring oil, spread the beef. Fry for about a quarter of an hour, stirring as needed. Then add the onion and sprinkle with flour a minute before turning it off.

Combine tomato with mustard in a bowl of suitable size, add sugar, soy sauce and pepper. While stirring, add up to half a liter of water. Pour into a bowl and switch the operating mode to extinguishing, lasting two hours. Immediately cut the mushrooms into large pieces and carrots into thin semicircles, put them to the rest of the products. Cooking in a closed multicooker, stirring several times.

About forty minutes before the end of stewing, pour the cream into a shallow bowl, add flour and cheese shavings. While stirring, release the egg, add salt, chopped garlic and parsley. Knead a soft dough, separate with small balls. We put the dumplings in a slow cooker twenty minutes before the program stops, together with them we send the lavrushka there. In addition to the greens indicated in the list of products, cut into small pieces from another half a glass, season the stew with it - this will make it even tastier.

Option 4: Vegetable stew with minced meat, mushrooms and potatoes

Minced meat is suitable for any, including poultry. If it contains no fat at all, rub some frozen lard over it. Such a stew will be very tasty with minced turkey meat.

Ingredients:

three juicy bell peppers;
one hundred grams of champignons;
a kilo of potatoes;
two cups of green beans;
three hundred grams of pork, medium-fat minced meat;
carrot, large, sweet variety and three onions;
pasta, tomato - a third of a glass;
soy sauce - two spoons;
two cloves of garlic;
to taste - spices, mild.

Step by step recipe

After peeling, dissolve the carrots and onions into thin slices. Peel the potatoes and thinly cut into plates, dissolve the mushrooms with the same thickness and shape.

Saute carrots and onions in hot oil for up to three minutes, spread the minced meat, knead, add the potatoes. Turning occasionally and breaking the lumps of minced meat, fry for about ten minutes, then add salt, sprinkle with pepper.

Put the beans and mushrooms, stir again and simmer over low heat for a quarter of an hour. Finely chop the pulp of bell pepper and heat it with the rest of the products for about three minutes. Pour in a little water so that it is about one and a half centimeters on the bottom, pour it with soy sauce, put salt to taste and season with spices.

Simmer the stew under the lid with very low heat for up to twenty minutes, then mix it with the tomato, add water if necessary and season with chopped garlic.

Option 5: Vegetable ragout with pork with curd filling in the oven

Processed as an alternative variety of processed cheese greatly changes the taste of the stew, but does not make it worse, you can assume that you have two recipes at once, instead of one. Pork must be necessarily fresh, but there are no other requirements for it, except that cut off excess fat if you prefer less high-calorie dishes.

Ingredients:

pork trimmings - 0.7 kilograms;
medium-sized carrot - three root crops;
two fresh eggs;
half a glass of thick, fatty sour cream;
three large apples;
small, young zucchini or two hundred grams of pulp from a large;
three large potatoes;
five small onions;
soft curd cheese or processed "Yantar";
vegetable oil;
spicy, mild spices (or a ready-made stew set);
pepper and coarse salt.

How to cook

Simmer coarsely chopped pork over low heat with two glasses of water for twenty minutes, until noticeable softening.

Cut the peeled carrots with zucchini into two-centimeter cubes, transfer the meat to a bowl and cover, and blanch the vegetables in the broth for about five minutes.

Peel the apples and potatoes and cut them into centimeter-thick slices. With the last entry, simmer them in broth for up to ten minutes, then put to cool slightly.

Choose a large baking dish and lightly grease it with oil. Spread the prepared food evenly and season with salt. Raise the temperature in the oven to 160 degrees, place the dish with the stew there.

Put sour cream in a bowl, release eggs into it and add cheese. Stir thoroughly, add the spices, and then the broth remaining from the stewing. Pour the sauce over the semi-finished stew, raise the oven heating by twenty degrees, cook the stew until a rich blush.

Option 6: Vegetable stew with meat, potatoes, zucchini and eggplant

The dish must be spicy enough, otherwise use no more than a third of the hot pepper pulp. Another way to use it is without cutting, put on top of the food and remove the stew when done. In this case, the aroma will remain, but almost no pungency will be added.

Ingredients:

four potatoes;
four hundred grams of pork meat;
five tablespoons of mild tomato sauce and the same amount of oil;
one small zucchini and one eggplant;
a large onion and a carrot of the same size;
pod of hot fresh pepper;
one celery stalk;
three pinches of pepper;
salt and a large clove of garlic;
young greens.

Step by step recipe

Cut the washed pork into cubes up to three centimeters in size. Heat the oil in a regular frying pan and fry the meat on it until almost cooked, then transfer to the pot.

In the remaining fat, brown first the small carrot cubes, then the potatoes, cut in half. We shift the vegetables to the meat. If necessary, add oil and fry slices of zucchini, eggplant, celery rings. We consistently send everything to the bowler hat.

Tomato, hot pepper chopped into small strips, salt, grated garlic and spices, mix in a bowl, add two glasses of water. Pour the sauce over the stew, put on moderate heat and stir. If the sauce isn't enough to cover all the food, just add water.

Simmer the stew for thirty minutes at a very low boil and always under the lid. Sprinkle generously with herbs, stir and wrap. We let it brew for up to half an hour.

Option 7: Simple vegetable stew with meat, potatoes, cabbage and tomato

If you cut up a poultry carcass yourself, do not forget about a simple way to make the gravy of almost any dish noticeably richer. Boil all meat scraps, bones and offal and use the broth to cook the stew.

Ingredients:

leg, chicken - one, large;
one hundred grams of cabbage;
tomato, 20 percent paste - two spoons;
one small carrot;
700 grams of potatoes;
parsley;
refined oil;
large salad onion;
lavrushka leaf, salt and potato spices.

How to cook

Coarsely chop peeled potatoes, cook with lavrushka, and add a little salt. Peel the peel from the carrots, grate finely. First cut the onion into half rings, and then chop with a knife into checkers.

The type of meat is indicated approximately, in total you need up to 400 grams of chicken and you can take it from any part of the carcass. Separate the flesh from the bone and chop not too finely. Preheat a frying pan, pour in oil, then put onions, meat and carrots. Salt, simmer for five minutes, and season with spices.

We dilute the tomato to half a glass with water and pour it into the pan, simmer for a short time. Finely chop the cabbage in the form of strips, drain half of the broth from the potatoes. We spread the cabbage, then the meat and vegetables. Stir, cook for no more than ten minutes. Be sure to taste, add salt and sprinkle with parsley.

Option 8: Vegetable ragout with lamb in a cauldron

For those who like lamb, the following recipe is in the style of Central Asian cuisine. An original dish is being prepared, of course, in a cauldron and over an open fire, but in the case of an ordinary kitchen, put a couple of naturally smoked chicken wings in the pot half an hour before turning off.

Ingredients:

medium-sized eggplants - 2 things;
six hundred grams of potatoes;
a kilogram of fatty lamb;
two large fruits of sweet peppers;
two hundred grams of tomatoes;
head of garlic;
two onions;
a small bunch of parsley and young dill;
bay leaves - five small;
carrots, sweet and juicy - two root vegetables;
salt, coarse, pepper and cumin seeds.

Step by step recipe

When heated slightly above average, heat up the kettle strongly and pour oil. Calcine until "white haze", then lay in the lamb chopped in medium slices. Fry, stirring a couple of times.

Dissolve the onion quickly, in large half rings, spread to the meat and mix. We clean and cut the carrots along, dissolve thinly, in halves of circles. We put it in the pot, level it, cover it tightly. Simmer for about seven minutes and sprinkle with spices, put chopped garlic and lavrushka.

Cut the tomatoes and bell pepper pulp into slices, put in the first layer. Add the bottom layer and place the next eggplant mugs. Sprinkle with cumin and salt too. Put the coarsely chopped potatoes last, season with ground pepper, cumin and salt.

Pour in water exactly at the level with the top of the potatoes, preferably hot. We soak the stew under the lid for up to two hours at a moderate boil. Season with plenty of greens and mix.

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 for vegetable stew with meat (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.

Meat stew is a rather healthy and satisfying dish of Russian cuisine. Only a vegetarian can refuse it.

How to make a meat stew? The recipe is actually pretty simple. You only need time (usually the stew is cooked for one and a half to two hours, but there are also faster recipes) and the necessary products. There are many ways to prepare this dish, but what are the best ones?

I bring to your attention a recipe meat stew". So, prepare and lay out the following products on the table in advance (it will be more convenient for you to work):

1 kg ;
4 things. sweet bell pepper;
4 eggplants;
6 tomatoes;
half a kilo of cabbage;
100 g tomato paste;
4 heads of turnip onions;
garlic, parsley, pepper, salt at your discretion.

Preparation:

Pour vegetable oil on the bottom of a 5-liter saucepan and lay vegetables and pork in layers in a strict sequence:

First, the onion, cut into rings, then the meat, cut into pieces and pre-salted, peppered and seasoned with all sorts of spices. The next layer is again onion rings, another layer is sweet pepper cut into strips (slightly salted beforehand), then tomatoes, cut into neat slices and slightly salted. Put diced eggplants (peppercorns, salted) on the tomatoes, put finely chopped parsley and garlic on top of all this, and make coarsely chopped cabbage with the topmost layer.

Pour all of this with tomato paste, diluted in (the consistency should be like thick tomato juice). You can replace tomato paste with regular tomato juice.

Cover the pan with a plate that fits the diameter of the pan, and put a three-liter jar full of water on top. We send it to the stove, bring to a boil, reduce the fire and simmer for one and a half to two hours (right with the plate at the top). If you put a jar filled with water on top, the vegetables will juice up faster. After two hours, remove the finished meat stew from the stove and serve.

You can also cook meat stew with eggplant... It's even easier to cook. You will need:

3 eggplants;
a pound of veal;
a couple of bell peppers and a tomato;
onion head;
one carrot;
seasoning is universal.

Cut the veal into cubes. We clean the eggplant from seeds and skins and cut into strips. Cut the pepper into strips too. Three carrots; first cut the tomatoes and onions into four parts, and then cut into pieces. After frying the meat a little, sprinkle it with seasoning. Add all the vegetables at once and fry for another ten minutes. After another 10 minutes, fill everything with water and simmer for half an hour. Everything is so fast and delicious! You can serve this eggplant-meat stew with spaghetti for a side dish.

And one more recipe for meat stew. Let's call it "Traditional". Take:

1kg of pork meat;
0.5 kg of pork liver;
2 cups tomato sauce;
2 cups boiled water;
2 potatoes;
2 carrots;
1 head of onion;
3 cloves of garlic;
Bay leaf;
1 teaspoon sugar
pepper and salt to taste;
vegetable oil.

Pour vegetable oil into a large saucepan. We spread the finely chopped garlic and onion. Cut the pork into pieces and put it in a saucepan too (on top of the onion and garlic). Fry until the pork turns pink. As soon as the pork meat turns pink, add the pork liver. Season all this with pepper and salt. Fry for about twenty minutes, stirring constantly. We throw in the lavrushka and fill the meat with tomato sauce. Add water immediately and bring to a boil. Cook over low heat for about 20 minutes or a little less (if the sauce is slightly thickened, then that's enough). Add potatoes and carrots. Cook until vegetables are softened. Our meat stew is ready.

As you can see, making a meat stew is quite simple. Please your household or guests with such a dish, they will definitely be satisfied. Enjoy your meal!

How good it is that now there is such an abundance of vegetables! This is just the perfect time to make a stew. The vegetables in the dish can be changed depending on your preferences, the meat is beef or pork. This version of the stew will be a good addition to the side dish of potatoes, rice, pasta, buckwheat.

For today's version of the stew, I prepared pork, carrots, onions, eggplant, zucchini, tomato, peppers, garlic, herbs and salt.

Cut the meat into small pieces.

Onions in quarter rings, carrots in half circles.

Eggplant and squash in quarters.

Preheat a non-stick frying pan, spread out the pork. If the pork is with fat, then the oil can be omitted so as not to make the dish greasy. Fry the meat until golden brown.