Chimneys / 24.06.2024

How to cook meat stew. Vegetable stew with beef. Vegetable stew with meat in the oven

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

Despite the fact that this dish is present in different cuisines, France is considered its homeland. The word “ragout” is translated from French 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 use for it, it is important that the vegetables in it do not boil and turn into puree. By following some rules for its preparation, your stew will always turn out delicious.

Here are some tips for making stew:

The meat for the stew is pre-fried with vegetables.
Always add vegetables that do not require long-term heat treatment, as well as fresh herbs, at the end of cooking.
To give the stew a beautiful golden color, use tomato paste or sauce.
Choose vegetables according to your taste. Try to avoid those that do not taste well in other dishes.
To make a lean vegetable stew more nutritious, you can add flour and butter fried in a pan.

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

Ingredients for stew for a two-liter saucepan:

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

Stew with potatoes, cabbage and meat - recipe

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

Transfer it to a saucepan. Fill with hot water and add bay leaves. Place on low heat. While the potatoes are cooking, prepare the stew. Grate the carrots on a fine or medium grater.

Chop the onion into small cubes.

Chop the cabbage into thin strips, as usual for stewing.

Trim the meat from the leg. Cut into small pieces. Instead of chicken legs, you can use chicken breast.

Heat a frying pan with a small amount of vegetable oil. Place chicken fillet, onions and carrots, and a pinch of salt on it. Add spices to taste. Stir and simmer for about 5 minutes.

Dilute the tomato paste with a small amount of water. Pour it over the vegetables and meat.

Simmer for literally another 2-3 minutes. Place the stewed chicken and vegetables into the pan with the potatoes.

Add cabbage immediately.

After that, like a stew with potatoes, cabbage and meat boils, 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. Bon appetit.

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

Cooking stew with meat and potatoes does not require any special culinary skills, so even a novice cook can repeat this recipe. Instead of fresh tomatoes, you can use tomato juice or paste.

Ingredients:

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

How to cook vegetable stew with meat and potatoes:

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

Pour a little sunflower oil into the bottom of a thick-bottomed pan. Let it warm up and put pieces of pork in it. Stirring, fry the meat for 5 minutes.

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

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

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

Cut the eggplants into circles, then cut each circle into 4 parts. The blue ones do not need to be peeled. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes so that they release their juice and the bitterness goes away.

Then fry the blue ones in vegetable oil until soft.

Add eggplants to meat stew with potatoes.

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

Fry the onions and peppers in a small amount of oil until soft. Then add carrots to them and continue cooking the ingredients for a couple more minutes.

Wash the tomatoes and cut out the stem. Cut them into 6 parts and grind them in a blender bowl or using a meat grinder.

Add chopped tomatoes to the fried vegetables.

Stir, simmer the ingredients together for 1-2 minutes and pour them into the pan.

You can prepare a delicious vegetable stew all year round. In summer, fresh vegetables come from the market or from your own beds; in winter, you can use frozen ones. If you add meat, mushrooms or your favorite spices, the dish will taste new every time.

Vegetable stew with beef

Time: 120 minutes.
Number of servings: 8 persons.
Difficulty: easy.

Any vegetables are suitable for stew, and you can add them to the dish according to your own proportions: if you don’t like bell peppers, remove them from the recipe; if zucchini disappears in the refrigerator, add them to the dish. Choose any greens for your dish, based on your personal preferences.

Ingredients:

beef – 700 g;
onions – 3 pcs.;
carrots – 3 pcs.;
sweet pepper – 3 pcs.;
eggplant – 150 g;
homemade ketchup – 100 g;
potatoes – 400 g;
cilantro - a bunch;
regan (red basil) – 2 sprigs;
vegetable oil – 50 ml;
seasonings - at your discretion.

Cooking method:

Cut the meat into small pieces.
Cut the peeled carrots into large cubes and the onions into half rings. Pour oil into a deep frying pan, fry onions and carrots, add beef.
When the meat is covered with a crust, pour in ketchup, cover the pan and simmer over low heat. Place the coarsely chopped potatoes into the frying pan after half an hour.
Chop the eggplants and peppers, add them to the stew, sprinkle the dish with seasonings and herbs, and stir. Simmer for another forty minutes.

Pork stew with cabbage and potatoes

Time: 90–100 minutes.
Number of servings: 6 persons.
Difficulty: easy.

Stew of vegetables with meat implies variability. In this recipe, instead of fresh cabbage, you can use sauerkraut - the taste will not be worse.

Ingredients:

pork – 500 g;
cabbage forks - 1 pc.;
potatoes – 200 g;
ground pepper – 1/3 tsp;
white onion – 2 pcs.;
carrots – 2 pcs.;
garlic cloves – 3 pcs.;
sunflower oil – 4 tbsp. l.;
granulated sugar – 0.5 tsp;
spices - at your discretion;
any greens - a bunch.

Cooking method:

In a thick-bottomed frying pan, fry the chopped fillet in oil.
Chop the onion into quarters and grate the carrots. Chop the cabbage into strips and potatoes into cubes.
Place a vegetable cap without potatoes on the browned pork. Add salt, season with seasonings and garlic.
Add the potatoes to the rest of the ingredients after twenty minutes. Cover the pan with a lid and simmer over medium heat for half an hour.

Dish of different types of meat

Time: 140 minutes.
Number of servings: 8 persons.
Difficulty: medium.

A hearty and simple dish in which you can use any part: neck, ham or pork shoulder.

Ingredients:

turkey – 200 g;
pork – 300 g;
beef – 200 g;
yellow and red bell pepper – 400 g;
onion – 3 pcs.;
blanched tomatoes – 5 pcs.;
parsley - a bunch;
oil – 60 ml;
water – 200 ml;
thyme – 15 g;
seasonings - at your discretion.

Cooking method:

Cut all types of meat into equal pieces. Chop the onion as desired, chop the pepper into strips, and chop the tomatoes into smaller pieces.
In a large, thick-bottomed frying pan, fry the beef and pork, and after browning, add the turkey fillet. Cook over medium heat, stirring occasionally.
After 30 minutes, add the vegetables to the meat. Season with spices, salt, chopped herbs, and pour in water. Cover with a lid and simmer over medium heat for no more than half an hour.

Recipe in the oven

Time: 90 minutes.
Number of servings: 10 persons.
Difficulty: easy.

Stew with meat and vegetables in the oven cooks quickly; when all the vegetables become equally soft, you can turn it off. If you don't like it spicy, don't use chili.

Ingredients:

chicken fillet – 1 kg;
zucchini – 600 g;
chili pepper – 1 pod;
carrots – 4 pcs.;
red onion – 3 pcs.;
tomato juice – 200 ml;
broccoli – 300 g;
vegetable oil – 50 ml;
seasonings - at your discretion.

Cooking method:

Cut the fillet into thick strips, mix with spices and 3 tablespoons of oil.
Peel the vegetables and remove the seeds from the peppers. Cut the onions into four parts and divide into slices, chop the chili into strips, and chop all other ingredients into cubes. Use the whole broccoli.
Sprinkle the pan generously with oil and lay out the ingredients. Add salt, spices, seasonings. Pour tomato juice over the stew and place the dish in the oven at 200 degrees. Bake for 40–50 minutes.

With pork

Time: 100 minutes.
Number of servings: 4 persons.
Difficulty: easy.

The dish is eaten hot as a side dish, and cold as an appetizer. If you add more liquid during cooking, you will get a thick, rich soup.

Ingredients:

pork – 0.3 kg;
onion – 0.1 kg;
eggplant – 1 pc.;
potatoes – 4 pcs.;
water – 0.15 l;
green beans – 0.1 kg;
Sunflower oil – 3 tbsp. l.;
seasonings - at your discretion.

Cooking method:

Fry onion half rings and slices of meat in a saucepan greased with oil until the meat is browned. At this time, peel the eggplant and potatoes and chop into small pieces.
Pour water into the saucepan and simmer the meat for 60 minutes.
Add potatoes, beans, and eggplant. Add salt, season with spices and simmer covered for another 40 minutes.

With meat in a slow cooker

Time: 80 minutes.
Number of servings: 5 persons.
Difficulty: easy.

Cooking will take less time if the stew is cooked in a slow cooker. Do not add water - the tomatoes will give juice, in which the meat will be stewed.

Ingredients:

veal – 400 g;
porcini mushrooms – 150 g;
white onion – 2 pcs.;
sweet pepper – 300 g;
butter – 2 tsp;
tomatoes – 3 pcs.;
celery – 1 stalk;
seasonings - at your discretion.

Cooking method:

Cut the veal into slices and grease the multicooker container with oil. Place the meat in the bowl and start the machine in frying mode.
Coarsely chop the vegetable ingredients. Combine them with the veal when it is browned. Stir by adding spices and salt.
Simmer on “Quenching” for about an hour.

In pots

Time: 110 minutes.
Number of servings: 4 persons.
Difficulty: medium.

Delicious recipe for stew with meat and vegetables. The more greens you add, the more flavorful the dish will be.

Ingredients:

beef – 500 g;
cream – 200 ml;
white onion – 3 pcs.;
potatoes – 200 g;
sunflower oil – 50 ml;
dill – 0.5 bunch;
seasonings - at your discretion.

Cooking method:

In a deep bowl, mix the chopped beef with the cream. Add chopped onion into rings and diced potatoes. Season with spices.
Grease the walls of the pots with oil and distribute the dish evenly among the pots. Pour 100 ml of water into each. Cover with lids and place in the oven at 210 degrees. Cooking time – 1 hour.

Video

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Vegetable stew with meat on site for quick dinner

Summer time is the time for fresh vegetables and fruits - a time when you can enjoy to your heart’s content all the tastiest things from the garden, and saturate your body with vitamins, exhausted by the winter cold and gloomy spring rainy weather. But there comes a time when you get bored with fresh natural fruits in their natural form, and you want something hot, but appetizing, satisfying and healthy. It is precisely at such moments that you can think about this option of using the same ripe juicy vegetables, such as, for example, a vegetable stew with meat after a quick job. It’s probably impossible to think of a more satisfying, but at the same time healthy dish than stewed vegetables with meat for dinner. Moreover, its preparation does not require any special effort or culinary skills - everything is simple and does not take very long. In addition, vegetable stew is a dish that can be prepared from almost any composition of vegetables. So I collected everything I found in the house, or rather in the refrigerator, and prepared an amazingly aromatic and tasty stew. True, to make it more filling, I also added some meat to it.

Ingredients for vegetable stew with meat:

Vegetable stew with meat on site for dinner

White cabbage – 500 g;
salt - teaspoon;
ground pepper;
large carrot;
onions – 1-2 heads;
small zucchini;
small eggplant;
2-3 tomatoes;
beef pulp – 600 g;
bell pepper – 1-2 pcs.

The preparation time for vegetable stew with meat according to the recipe with photo takes no more than 2 hours in a hurry.
A method for preparing a vegetable dish with meat for a quick dinner after a hard day:

The first thing we do is thoroughly wash the beef pulp and cut it into small pieces.

Vegetable stew with meat on site for dinner

Then pour vegetable oil into a spacious deep frying pan (so as to cover the bottom) and fry the meat for about five minutes, remembering to stir. Then pour a little (about a glass and a half) of water into the frying pan with the meat and simmer over moderate heat until almost cooked (or completely cooked) under a closed lid. This will take from one to one and a half hours depending on the freshness and age of the meat.

Vegetable stew with meat on site for dinner

While the meat is stewing, we are preparing the vegetables. First of all, we clean and rinse them, not forgetting to remove the skin from the zucchini and eggplant. Then cut the cabbage, onion and bell pepper into strips.

Vegetable stew with meat on site for dinner

Grate the carrots on a coarse grater, cut the tomatoes, zucchini and eggplant into thin (2 mm) small slices.