Stew with meat - the best recipes. How to properly and tasty cook meat stew. How to cook meat stew

Weekends are the perfect time to cook delicious, fragrant and rich meat dishes without rushing. Today we will tell you what should be the ideal homemade stew with meat. Take note of our tips for choosing meat and experiment with recipes.

How to cook stew with meat at home

Properly cooked stew has distinctive features. If this is a vegetable stew, then each vegetable should be cut into neat pieces, be juicy, not raw, but not boiled. The gravy should be thick and flavorful. If a vegetable stew with meat is being prepared, then the meat pieces should be soft, tender and juicy.
How to choose meat for stew?
A meat stew recipe may involve the use of any meat: from poultry to lamb and even game. However, the most popular are pork and beef.
Following the general rules for choosing meat products, choose fresh meat, without foreign odors. Preferably chilled. Not too fatty cuts are suitable for stews. The presence of connective tissues and veins is allowed - during languor, they thicken the gravy well and fill the finished dish with aromas. Find out more about how to choose meat on the market.
If you chose beef for making stew, we recommend taking bull meat no older than 3 years. As for the carcass parts, the best parts of beef for stewing are the back, neck, shoulder blade and hindquarters:
— fillet of neck(Chuck): has both fatty layers and connective tissues. Delicious, juicy and inexpensive meat. In American cuisine, the famous is prepared from it. To prepare the stew, we recommend buying Chuck Tender meat;
— fillet of shoulder(Blade): meat with a slight marbling and a slightly sweet aftertaste. Harsh, although the famous one is made from it;
— beef brisket(Brisket): in its front part there is a lot of fat and connective tissue. Simmer it slowly over medium heat and this cut will give all its flavor and aroma!
— oxtails: sliced into segments, stewed with vegetables, with the addition of wine - this haute French cuisine dish can be prepared from penny offal. Don't believe? Try it.
— beef shank steak(Ossobucco): it will make not only a rich aspic, but also a fragrant stew with meat and potatoes. The cut has juicy pulp, some collagen, but the main thing is the bone filled with bone marrow. How to cook this unique steak we told.
— short ribs(Short Ribs): This cut is for those who want to try an unusual meat stew recipe. Delicious and tender meat from the rib part of the carcass with a very high marbling and rich taste. He likes the strong heat of the grill or slow languishing in a pot. Our advice: on the T-Bone website.
We decided which meat is better to choose for stew, now we will share the best recipes for this dish.

Recipe for stew with meat and potatoes

Its preparation begins with frying meat pieces. They need to be cut equally and fried in batches in a hot frying pan. Immediately transfer the meat to a stew dish and season with spices. Anything but salt. It is better to salt the stew at the very end.
Sauté your chosen vegetables in a frying pan that is still warm. They also need to be cut into pieces of medium size, as much as possible equally. However, do not rush to put vegetables in the stew. They are added 20-30 minutes before the end of cooking. Otherwise, they will boil and lose their shape.
The meat should be stewed for at least 1.5 hours over low heat in a sufficient amount of broth, water, wine or beer. As for spices, the best choice would be "garni bouquet". If you want a rich and thick stew with meat, like an Irish stew, take more pepper or pepper mixture, bay leaf. Add cinnamon if desired. Read a detailed Irish stew recipe here.
To make the finished stew hot and spicy, add dried red pepper, chili or chipotle. At the end, you can add a little lime juice and zest. You get a spicy Mexican-style stew, similar to the famous one.
When the stew is tender enough, add the vegetables. First it will be potatoes, after 10 minutes - all the rest. Add more spices to taste and salt. But chopped fresh herbs are better to put in a ready-made dish. And remember: freshly cooked stew with meat and potatoes should be infused for 20 minutes.

Meat stew in a slow cooker with vegetables

Strip the beef fillet from the films and cut into cubes. You can use TM T-Bone aged beef - the dish will not only cook faster, but also turn out to be much tastier.
In a multicooker bowl, heat the vegetable oil, mixing it with butter. Fry the meat pieces in batches using the Deep Fry setting at 160 degrees. Average cooking time: 10 minutes.
Add chopped onion, garlic, celery, sweet pepper to the fried beef and cook for another 10 minutes. Pour in a glass of broth and switch the multicooker to the stew mode. Cook for 30-40 minutes, then add shredded cabbage and potatoes. Cook for another 30 minutes or until vegetables are soft.
Do not forget about spices in stew with meat and cabbage. In addition to the base salt, pepper and bay leaf, add paprika, hot pepper or curry seasoning. We also recommend that just a couple of spoons of this spice turns meat stew in a slow cooker into an incredibly tasty and aromatic dish.
If you use tomato paste, add a little sour cream or cream at the very end - the taste of the dish will become more tender.

Quick meat stew recipe

When you don't have time to cook, but want a hearty, hot dish, make this sausage stew in a flavorful gravy. Any grilled sausages are suitable: beef, lamb, turkey or rabbit fillet sausages.
First, simmer the sausages in hot water so that their skin does not burst when frying. Then fry each sausage in a pan until golden brown. You don't need to fully cook it, just brown it. For flavoring, add garlic cloves to hot oil and put a sprig of rosemary.
Let the fried sausages cool and cut them into slices. In the same pan, sauté the onion, garlic, bell pepper, celery, and carrots. Once the vegetables are browned, return the sliced sausages and pour in the broth. Leave to simmer for 5-7 minutes.
Add the rest of the ingredients to the sausages and vegetables. It can be canned corn or beans, cabbage: stewed, fresh or barreled. Cook the stew with vegetables and meat for up to half an hour so that all the ingredients soften and exchange flavors. We recommend thyme, coriander, black pepper, hot and sweet peppers as spices. This spicy stew is best served with a glass of chilled lager beer.
For more meat and vegetable stew recipes, check out this T-Bone Academy.

international dish

Stew - a dish of fried vegetables, mushrooms, meat, poultry or game, usually with the addition of sauces. From French "stew" is translated as "appetite", and this is a very appropriate name. Just remember what vegetable stews with meat look like ... At present, it is very difficult to attribute this dish to French cuisine, because there has never been a single recipe, and as soon as the dish appeared, it immediately gained popularity throughout Europe and even beyond its borders . In each country, province, in neighboring cities, and sometimes even on neighboring streets, the stew was prepared in completely different ways.

Meat and beans

Traditional can be called a stew made from pork or beef, mushrooms and beans or beans. All this was crushed, fried and added (depending on the intended density) either slices of bread and continued to stew, or poured in a little wine or beer. Then some more products could be added. For example, chopped vegetables to make vegetable stews with meat. On national soil, the dish changed so much that sometimes, losing the main ingredients, it acquired quite specific ones. For example, the chankonabe is so unlike its European ancestor that it is difficult to believe in their common origin. The obligatory ingredients of the dish are pork, beef or poultry, as well as legumes or fresh vegetables. Although modern recipes for meat stews contain beans or beans less and less.

Cooking vegetable stew with meat

Ingredients:

pork 1 kg;
potatoes 1 kg;
tomato paste;
zucchini 2 pcs.;
onion;
green onions, dill, parsley and other herbs;
salt pepper.

Training

First you need to grind all the ingredients. We cut the meat into small pieces, potatoes - into sticks or cubes, zucchini - into small cubes or rounds, pepper - into cubes or short straws. Vegetable stews with meat are valued for their affordability, taste and even appetizing appearance, so the pieces can be made larger.

Cooking

Pour a little oil into a large saucepan, place the meat and onions there. Keep on low heat for 10-15 minutes. Now add zucchini, peppers, potatoes, some water. Salt, add spices. Simmer all this on fire for about 25-30 minutes. Make sure the potatoes don't burn. To do this, add water and stir occasionally. Next, add tomato paste. Greens can be thrown into the pan along with the pasta, but then there is a risk that it will lose its color and some taste properties.

Vegetable stew with eggplant

Ingredients:

Training

We clean and grind food. It is better to cut eggplants into small cubes, like potatoes with carrots, peppers - into short strips. Eggplant slices are best soaked for 10-15 minutes in cold salted water.

Cooking

Fry chopped onion in a pan until golden brown. Then add potatoes. Salt, pepper, stir constantly. After a couple of minutes, add pepper and carrots. Stir occasionally. When the vegetables are lightly fried, add eggplant and water to the pan. Simmer for 15 minutes, stirring. Now add the tomatoes and, if necessary, more water so that the dish does not burn. Keep on fire for another 5 minutes - and you can serve. Vegetable stews with meat, eggplant, mushrooms or poultry will impress any gourmet. Enjoy your meal!

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

2018-04-07 Marina Danko

Grade
prescription

2329

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

5 gr.

carbohydrates

7 gr.

95 kcal.

Option 1: Vegetable stew with meat - a classic recipe

Ready to cook a stew? Stock up on a deep frying pan or pot, such dishes are most convenient. 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 spicy ones, 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 umbrellas of carnation;
salt, a pinch of cinnamon and three - pepper;
a slice of natural butter - 50 grams;
two tablespoons of flour.

Step by step recipe for vegetable stew with meat

Remove the upper, coarse leaves from the cabbage, rinse the head of cabbage, dry it and chop it into thin strips. Carrots and onions, peeled and washed, cut into cubes by a centimeter, and potatoes - larger, about twice.

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

We introduce the tomato into the sauce, stirring, warm up to five minutes, and pour into a bowl. Rinse the pan and dry it, melt the butter and fry the onion in it until golden brown. Add and lightly brown potatoes.

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

We put the meat in the pan with the vegetables, the previously stewed cabbage with beans, add a little sauce 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. Stew for twenty minutes, then check the meat and vegetables for readiness. Wrap the finished stew and let it brew for a quarter of an hour.

Option 2: Vegetable stew with meat in a slow cooker according to a quick recipe

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

Ingredients:

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

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

Rinse the chicken, separate from the bones and cut into medium-sized pieces, into pieces of any shape.

Pour a thin layer of oil on the very bottom of the bowl, program the work in the “Frying” mode for twenty minutes, adjusting the temperature by 150 degrees. Fry the meat for ten minutes, stirring occasionally.

Wash and peel the carrots, remove the husk from the bulb. Grate the root crop with large chips, 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 these vegetables into cubes, with a side of about two centimeters. Finely chop the cabbage, free the pepper from the seeds and dissolve finely, into cubes.

Put in layers in a bowl and add a little: potatoes, zucchini, eggplant. Pepper with cabbage mix and put the last layer. Wash and chop the tomatoes coarsely, then rub through a colander. Put the resulting puree into a bowl. If you want to get rid of the seeds, wipe it through a sieve, and if you want, 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 slow cooker to stew for two hours and close the lid tightly. The vegetables will be soft, but for extra freshness, sprinkle the stew with herbs before serving.

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

Any kind 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 cooking half the dumplings with dill, it will turn out very original.

Ingredients:

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

In dumplings:

cheese, grated - 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 slow cooker 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 a minute before turning it off, sprinkle with flour.

In a bowl of a suitable size, combine the tomato with mustard, add sugar, soy sauce and pepper. While stirring, add half a liter of water. Pour into a bowl and switch the operating mode to quenching, lasting two hours. Immediately cut large mushrooms and carrots into thin semicircles, put to the rest of the products. We cook in a closed slow cooker, stirring several times.

About forty minutes before the end of the stew, pour the cream into a shallow bowl, pour in the flour and cheese chips. While stirring, release the egg, add salt, chopped garlic and parsley. Knead soft dough, divide into small balls. We put the dumplings in the 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, chop another half a glass finely, season the stew with it - this way it will be even tastier.

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

Minced meat is suitable for any, including poultry meat. If it does not contain fat at all, grate some frozen fat to it. Such a stew with minced turkey meat will be very tasty.

Ingredients:

three juicy bell peppers;
one hundred grams of champignons;
a kilo of potatoes;
two glasses of green beans;
three hundred grams of pork, medium-fat minced meat;
carrots, large, sweet varieties and three onions;
paste, tomato - a third of a glass;
soy sauce - two tablespoons;
two cloves of garlic;
to taste - spices, mild.

Step by step recipe

After cleaning, dissolve the carrots and onions into thin slices. We clean the potatoes and cut them thinly into plates, dissolve the mushrooms with the same thickness and shape.

Up to three minutes, we sauté carrots and onions in heated oil, spread the minced meat, knead, add potatoes. Occasionally turning over and breaking up lumps of minced meat, fry for about ten minutes, then add salt, sprinkle with pepper.

We put the beans and mushrooms, mix again and simmer on low heat for a quarter of an hour. Finely chop the pulp of bell pepper and heat with the rest of the products for about three minutes. We add a little water so that it is a centimeter and a half at the bottom, pour soy sauce, put salt to taste and season with spices.

Stew 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 stew with pork under cottage cheese filling in the oven

The variety of processed cheese offered as an alternative greatly changes the taste of the stew, but by no means makes it worse, you can consider that you have two recipes at once, instead of one. Pork must be fresh, but there are no other requirements for it, except cut off excess fat if you prefer less high-calorie dishes.

Ingredients:

pork trimmings - 0.7 kilograms;
medium-sized carrots - three root crops;
two fresh eggs;
half a glass of thick, fatty sour cream;
three large apples;
a small, young zucchini or two hundred grams of pulp from a large one;
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 garden salt.

How to cook

Stew coarsely chopped pork over low heat with two glasses of water for twenty minutes, until noticeably softened.

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

Apples and potatoes are peeled and cut into slices, a centimeter thick. With the last call, stew them in the broth, up to ten minutes, then lay them out to cool slightly.

Choose a spacious baking dish, grease it lightly with oil. Spread the prepared foods evenly and season with salt. Raise the temperature in the oven to 160 degrees, put the form with the stew there.

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

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

The dish should be spicy enough, otherwise use no more than a third of the pulp of hot pepper. Another way to use it - without cutting, put on top of the products and remove the stew when ready. The aroma in this case will be preserved, but the sharpness will almost not 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 eggplant;
a large onion and a carrot of the same size;
a pod of hot fresh pepper;
one stalk of celery;
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 in it until almost cooked, then transfer to a pot.

On the remaining fat, brown first small cubes of carrots, then potatoes, cut twice as large. We shift the vegetables to the meat. If necessary, add oil and fry slices of zucchini, eggplant, celery rings. Everything is sequentially sent to the pot.

Mix the tomato, chopped hot pepper, salt, grated garlic and spices in a bowl, add two glasses of water. Pour the sauce over the stew, put on moderate heat and mix. If the sauce is not enough to cover all the food, just add water.

Stew the stew for thirty minutes at a very low boil and be sure to cover it. Sprinkle generously with herbs, stir and wrap. Let it brew for half an hour.

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

If you're carving a bird yourself, don't forget about a simple way to make the gravy of almost any dish noticeably richer. Boil all meat trimmings, bones and offal and use the broth to make the stew.

Ingredients:

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

How to cook

Coarsely chop the peeled potatoes, put to boil with parsley, and add a little salt. Peel the skin off the carrots, grate finely. Cut the onion first 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 cut not too finely. We heat the pan, pour in the oil, then spread the 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 straws, drain half of the broth from the potatoes. We spread the cabbage, then the meat with vegetables. Stir, cook for no more than ten minutes. Be sure to taste, add salt and thickly sprinkle with parsley.

Option 8: Vegetable stew with lamb in a cauldron

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

Ingredients:

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

Step by step recipe

When heated slightly above average, heat the pot strongly and pour in the oil. We calcine to a “white haze”, then lay the lamb cut into 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 lengthwise, dissolve thinly, in halves of circles. We put it in a pot, level it, cover it tightly. Stew for seven minutes and sprinkle with spices, put chopped garlic and parsley.

Cut the tomatoes and the pulp of bell pepper into slices, put the first layer. We add the bottom layer and lay the eggplant mugs next. Sprinkle with zira and also salt. Last we put the potatoes, chopped coarsely, season with ground pepper, zira and add.

Pour in water, preferably hot, evenly at the level with the top of the potatoes. We stand the stew under the lid for up to two hours at a moderate boil. We fill with a lot of greens and mix.

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

Cooking stew with meat and potatoes does not require 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 eggplant
1 carrot
1 bell pepper
1 bulb
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:

Wash the meat (I used pork for the recipe). We clean the pulp from films and fat. Cut the fillet into small pieces.

Pour some sunflower oil into the bottom of a heavy-bottomed saucepan. Let it warm up and put the 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 stew the meat for 40 minutes so that 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, pour the potatoes into the pan with the broth.

Cut the eggplant into circles, then cut each circle into 4 parts. The blue skin does not need to be peeled. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes so that they release the juice and the bitterness is gone from them.

Then fry the blue ones in vegetable oil until soft.

Add eggplant to meat stew with potatoes.

Peel the carrots and cut into medium-sized pieces. Grind the onion and sweet pepper into a cube, as required by the recipe for vegetable stew with meat and eggplant.

In a small amount of oil, fry the onion and pepper until soft. Then add carrots to them and continue to cook the ingredients for a couple more minutes.

Wash the tomatoes, cut out the stem. We cut them into 6 parts and grind them in a blender bowl or with 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.

As soon as the season of young vegetables comes, I advise you to cook vegetable stew with meat. If for some reason the meat is unacceptable, the recipe is easily transformed to 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.

A stew is usually understood as a second dish prepared by frying meat and vegetables, followed by a long stew with little or no liquid addition. 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 heavily chopped ingredients. Italian meat - a typical stew, pasta sauce.

In domestic cuisine, as a rule, almost all stews consisting of large pieces are understood as stews. And, as a rule, in most cases, it is meat stewed with bones. Various kinds of stews of Hungarian cuisine also belong to the stew. 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, usually it is called, and the composition and cooking technology is always different. Meat, seasonal vegetables, a lot of onions - everything is stewed in a pot, and more often in a ceramic pot. Often the highlight of the dish is a chicken egg released on top of the dish and then baked.

A feature of any stew, and vegetable stew with meat is no exception, is long-term stewing on the lowest fire 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 they can be replaced. It is important that the vegetables are young and do not stain the finished dish in “their” color. Optionally, you can always make the stew thick enough to serve the pieces by pouring the sauce over them. Or cook the stew liquid, like soup or. The amount of liquid in the dish is optional.

Vegetable stew with meat. Step by step recipe

Ingredients (2 servings)

Pork (lean) 400 gr
Young zucchini 2 pcs
Carrot 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pieces
Onion 2-3 pcs
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 st. l.
Salt, black pepper, coriander, sugar Spices

Vegetable stew with meat is best cooked from pork without fat, so that the pieces of meat remain dense and stand out in the dish. Young vegetables characteristic of the beginning of summer - young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot pepper pods. And ripe tomatoes for the sauce are important. Everything can be bought at the market or in the store.
Meat and young vegetables for stew
Clean the 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 lightly browned.
Pork cut into large pieces
Peel the carrots and cut into cubes. Divide the head of young garlic into cloves without peeling them from the shell. Peel the pods of hot peppers from the seeds and internal white partitions - they give the main sharpness of the pepper. Cut hot pepper 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 frying, it is better to mix everything. As soon as the carrot becomes softer, add the chopped onion into large strips. Continue to fry meat and vegetables for another 5-6 minutes.
Add coarsely chopped onion
Young zucchini can not be peeled, used together with the skin. Then the pieces of zucchini will not mix with the sauce, and will stand out - the vegetable stew with meat will be from large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into quarters and then cut into pieces 2-3 cm thick. Add the chopped zucchini to the stew.
Add coarsely chopped zucchini
Stirring occasionally, continue to fry all the components of the vegetable stew in an open pan. The vegetables need to be soft.
Saute vegetables until soft
Meanwhile, scald ripe red tomatoes with boiling water and remove the seeds and skin. Grind the pulp with a blender to a puree state. Add a pinch of salt and 0.5 tsp to the tomato puree. Sahara. Pepper 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 in the tomato puree
Cover the saucepan with a lid and reduce the heat to low, where the sauce still shows signs of boiling. The liquid should not boil intensively in any case, otherwise all the vegetables will spread into porridge. Stew vegetable stew with meat for at least 30 minutes. Typically, the stewing time for such dishes can be up to 1 hour.
Simmer until vegetables and meat are cooked
If you want a more liquid dish, you can add quite a bit of liquid. But, it is preferable that the stew with meat and vegetables be thick. In extreme cases, you can remove the lid from the saucepan and let the excess liquid evaporate.