Recipe for vegetable stew with meat. Simple recipes. Meat stew with potatoes for a hearty lunch or dinner

Vegetable stew is popular all over the world, although everywhere it is prepared from different vegetables, preferring different methods. This is not surprising, because vegetable stew is a very tasty, healthy and satisfying dish that can replace not only a side dish, but also a whole dinner. Vegetable stew with meat is especially satisfying. It is dominated by a mixture of various vegetables, which makes the dish not too heavy, but there is also meat, thanks to which the stew becomes even tastier and more satisfying.

Cooking features

If you just cut the ingredients that make up the vegetable stew and stew them, you should not expect that you will get a truly tasty and mouth-watering dish. In order for the stew of vegetables with meat to come out appetizing and tasty, you need to know and follow a few simple, but no less important rules.

Vegetables cook faster than meat, so stews always start with meat products. Cut the meat should not be too large pieces. Before combining with vegetables, the meat must be fried. This will allow him to cook at the same time with them and not lose juiciness during the cooking process.
To prepare vegetable stew, you can use any meat, it is only important that it be fresh and of high quality. In this case, preference should be given to the meat of young animals, as it turns out to be more tender and soft.
If you want to cook vegetable stew with frozen meat, you need to defrost it correctly, that is, let it thaw on the top shelf of the refrigerator. If you defrost meat in the microwave or warm water, it will lose its juiciness, become dry, tough and tasteless, it will be difficult to chew and swallow even with juicy vegetables.
When preparing the stew, it is important to observe the order of laying the vegetables themselves, as they have a different structure and, accordingly, are cooked at different times.
Try to cut the vegetables for the stew into even medium-sized pieces of approximately the same size and the same shape. In this case, the dish will look much more appetizing.

The rest of the preparation of vegetable stew with meat will depend on the chosen recipe. However, regardless of the method of preparation of the dish, it does not hurt to sprinkle it with fresh herbs before serving. It will not only decorate the stew and give it a pleasant aroma, but also make it healthier.

Vegetable stew with pork

potatoes - 1 kg;
white cabbage - 1 kg;
zucchini - 0.8 kg;
carrots - 0.3 kg;
tomatoes - 0.3 kg;
onions - 100 g;
pork - 0.7 kg;
vegetable oil - as needed;
salt, seasonings - to taste.

Cooking method:

Wash the pork, remove the films, cut off excess fat. Dry the meat with paper towels and cut into small cubes (no more than 1.5 cm).
Cut the tomatoes into small cubes, after washing. It is not necessary to peel them, but if you remove the skin from the tomatoes before chopping, it will be even better. Peeling tomatoes will be easy if you pour boiling water over them.
Peel the carrots and cut them into small cubes, about three times smaller than the pieces of meat.
Wash the zucchini, remove the skin from it with a vegetable peeler. Cut in half lengthwise and scoop out the seeds with a spoon. If your zucchini is very young, these manipulations are superfluous. Cut the zucchini into pieces of about 1 cm.
Peel the potatoes, cut them in the same way as zucchini.
Wash the cabbage. After removing sluggish or spoiled leaves, chop it coarsely.
In a large thick-walled saucepan or a capacious cauldron, heat the vegetable oil. Put in it the onion, cut into medium-sized pieces or thin half rings. Fry it until golden brown.
Add meat. Fry it on all sides so that all the pieces are completely covered with a golden crust.
Reduce heat slightly and add carrots and cabbage. Fry them together with the meat for 10 minutes, stirring constantly.
Put the remaining vegetables in the pot. Pour in some water. Add salt and seasonings.
Cook vegetable stew with meat over low heat for 40 minutes. If the meat is finely chopped and the vegetables are young, then the cooking time can be reduced by 10 minutes.

To prepare the amount of ingredients indicated in the recipe, you will need a sufficiently capacious container. If you do not have a large cauldron or a large-sized thick-bottomed pan in your house, the amount of ingredients can be halved.

Vegetable stew with beef

beef - 0.4 kg;
tomatoes - 0.5 kg;
zucchini - 0.4 kg;
green beans - 0.2 kg;
eggplant - 0.2 kg;
bell pepper - 0.4 kg;
onions - 0.4 kg;
garlic - 2 cloves;
beef broth or vegetable broth - 0.25 l;
vegetable oil - 60 ml;
salt, black ground pepper - to taste.

Cooking method:

Rinse the beef well, remove the film. Cut into strips, as for beef stroganoff. Dry the meat before slicing.
Wash and pat the eggplant dry with a towel and cut it lengthwise into slices about 1 cm thick. Sprinkle the slices with salt and place them in a colander. After half an hour, rinse the eggplants in running water, dry with napkins and cut into cubes.
Cut the zucchini into the same pieces, after washing and drying it. If necessary, peel the zucchini with a vegetable peeler, remove the seeds with a spoon, cutting the fruit in half.
Remove the husk from the onion and cut it into thin half rings.
Cut each pepper in half. Remove the seeds, cut off the stem. Cut the pepper into half rings. To make the stew more appetizing, it is better to take peppers of different colors.
Make cross cuts on the tomatoes. Dip the vegetables for 2 minutes in boiling water. Take them out, cool, clean. Rub the tomato pulp through a sieve or grind it with a blender.
Pass the garlic through a press and mix it with the tomato puree. Add salt and spices to this.
Combine tomato puree with a glass of broth, mix well. If you don't have stock or vegetable stock, you can use plain water.
Heat oil in a deep frying pan or cauldron. Dip the onion in it and fry it lightly until golden brown.
Add meat. Fry it, stirring, until it is well browned.
Put the remaining vegetables, including green beans, in the pan, fry them all together for 10 minutes, stirring constantly. You can use frozen green beans for the stew. In this case, it should be put in the pan without defrosting.
Pour in the tomato puree mixed with the broth. Cover the pan or cauldron with a lid, reduce the heat.
Stew vegetables with beef for 30-40 minutes.

When laying out the stew on plates, do not spare the sauce: it is delicious, and it will be very pleasant to eat the dish with it.

Vegetable stew with meat and mushrooms

meat (pork or veal) - 0.35 kg;
fresh champignons - 100 g;
carrots - 0.3 kg;
onions - 0.2 kg;
sweet pepper - 0.2 kg;
garlic - 1 clove;
soy sauce - 30 ml;
ground paprika - a pinch;
tomato paste - 10 ml;
water or broth - 100 ml;
vegetable oil - as needed;
spices - to taste.

Cooking method:

Wash the meat. Dry, cut into strips.
Wash vegetables. Peel onions and carrots. Remove stems and seeds from peppers.
Cut the pepper into 4 parts, cut it into quarters of the rings.
Onion cut into half rings.
Cut carrots into strips or grate for Korean salads.
Cut mushrooms into slices.
Brown the beef in hot oil in a pan.
Add onion and pepper, fry for 5 minutes.
Put in carrots and garlic. Cook for 5 more minutes.
Add mushrooms. Pour everything with a sauce made from broth, soy sauce, tomato paste and spices.
Cover with a lid and simmer for half an hour over low heat.

Despite the simple composition, vegetable stew with meat and mushrooms turns out to be very tasty, juicy and fragrant. It can be eaten on its own or served with rice or pasta.

Vegetable stew with meat is a hearty and tasty dish. It alone will replace a full meal. At the same time, even an inexperienced cook can cope with its preparation.

Hello, dear subscribers and guests of our site!

We continue the theme of delicious autumn dishes. And today we will cook vegetable stew with meat and potatoes.

Each hostess will appreciate another important plus in cooking stew. And this, of course, is the speed and simplicity of its creation. It can be put out in a hurry and the whole family will be provided with a delicious and satisfying dinner. And most importantly, you can eat it with the whole family, because it is very useful. So, are you still puzzled over what to cook for dinner? Choose one of the recipes below and get creative!

To stock up on vitamins for the winter, we have already prepared, and, of course,. But especially actively you need to eat fresh vegetables, because they are much healthier. In addition to salads, you can cook delicious stews from them. The principle of preparation is simple - all the ingredients are cut into cubes and stewed in one bowl. At the same time, it turns out very tasty and healthy.

To make the stew hearty, with a "male character", I recommend stewing fragrant vegetables along with meat. After all, as nutritionists advise, meat should be combined with vegetables. According to doctors, vegetables contain substances that contribute to the rapid breakdown of complex proteins found in meat.

How to cook vegetable stew with eggplant, zucchini and potatoes

Need a delicious and satisfying dinner, but time is running out? Here is a very simple recipe for a delicious meat stew. The ingredients are simple and, especially during the harvest season, are present in almost all refrigerators in the country. Preparing the dish is very easy and fast.

Ingredients:

400 grams of meat (you can use any), in our case - pork;
1 carrot;
3 potatoes;
bulb;
2 small eggplants;
1 zucchini;
2 sweet colored peppers;
2 tablespoons of tomato paste;
a little vegetable oil;
about 1 glass of water;
a teaspoon of ground paprika;
a little salt and pepper to taste (I recommend a mixture of peppers);
a teaspoon of suneli hops;
3 cloves of fresh garlic (or a tablespoon of ground);
greenery.

Cooking steps:

1. Rinse the meat thoroughly, dry it from water and cut into pieces, about 2 * 2 centimeters.

2. Cut the zucchini into cubes commensurate with meat. If you are cooking a young vegetable with a thin skin and soft, unformed seeds, then you can not peel it.

3. Cut the pepper into cubes of the same size as the zucchini. Cut other vegetables in the same way (carrots, potatoes, onions, eggplants).

So that the eggplants do not taste bitter in the dish and do not spoil your dinner, they must first be cut into cubes, salt and mix. Leave it like this for half an hour. Salt will start the process of moisture release, and bitterness will come out with it. You can also pour salt water at the same time.

4. Fry the meat pieces in vegetable oil until lightly blushed and roasted. Then add the onion there and fry for 3 minutes.

5. Then add all other vegetables except potatoes, spices, salt and mix thoroughly. In this form, simmer for 5 minutes under the lid. Vegetables will begin to release juice and a wonderful aroma.

5. Add tomato paste, some water and stir. As soon as the stew boils again, add the potatoes, stir and simmer covered until the potatoes and meat are completely cooked. Don't forget to add garlic 5 minutes before cooking. It must be passed through the garlic.

6. Sprinkle the finished dish with chopped herbs. Bon appetit!

Recipe for vegetable stew with meat and potatoes in a slow cooker

If you have such a kitchen helper as a slow cooker, then cooking delicious meat stew is 2 times easier. Just set the desired mode and smart technology will select the desired temperature itself. So, now I will show you how to make a delicious stew with meat and potatoes.

Ingredients:

half a kilo of pork (fillet);
kilogram of potatoes;
200 grams of carrots;
200 grams of onion;
200 grams of tomatoes;
some greenery;
200 grams of sweet pepper;
4 cloves of garlic;
seasonings and salt to taste.

Cooking steps:

1. To prepare a stew, the meat must be either fresh or completely defrosted. Frozen pieces are not as tasty and will cook beautifully. The piece must be washed and slightly dried. Cut into neat, medium cubes. Immediately send to the multicooker bowl.

2. Carrot cut into medium, not small pieces. Also send next, to the meat.

3. Cut the tomato into cubes as well.

4. ... and seeded peppers.

The golden rule for making stews is to chop all vegetables and meat into medium, more large cubes. So they will keep their shape when stewing and mixing. It turns out very appetizing and beautiful.

5. Chop all other vegetables, except garlic, in the same way, into cubes. Garlic is better to suppress in the press.

6. Add oil, salt and any spices of your choice to our future stew. Mix well and close the lid. Set the "Extinguishing" mode for 1 hour.

If you have a Redmond multicooker and it has the Multicook function, then you can set the temperature to 100 degrees and the time to 40 minutes.

7. Now for this time you can forget about the need to periodically mix and monitor the dish. Your smart "friend" will do it for you. The only thing you can do while the vegetables and meat are stewing is to chop the greens.

8. Sprinkle the finished dish with fresh herbs and serve. Bon appetit!

Vegetable stew with meat, zucchini, cabbage and potatoes

I would also like to cook this recipe in a slow cooker. It makes the job much easier for us hostesses. If you do not have such an assistant at hand, you can cook the dish on the stove. It's also very simple. Unlike the previous recipe, we first fry the meat and vegetables a little, and then stew them.

Ingredients:

one chicken breast;
small zucchini;
one carrot;
4-5 potatoes;
half a head of small cabbage;
bulb;
2 tablespoons of tomato paste (you can use mashed tomatoes);
a little vegetable oil;
salt and spices to your taste.

Cooking steps:

1. Cut the chicken fillet into cubes. Before cooking, you need to completely defrost the meat. Better yet, use fresh. Pour a little oil into the multicooker bowl and put the pieces of breast. Set the time to 20 minutes and the "Frying" mode. Once the oil is bubbling, fry the meat for 5 minutes, stirring occasionally. The lid must be open while frying.

2. While the chicken is roasting, prepare the following items as well. Cut the zucchini into half circles if they are small. Larger fruits can be cut into cubes. Also, chop carrots, onions and potatoes in cubes. Shred the cabbage.

3. After 5 minutes, add onions and carrots. Stir and cook for another 5 minutes. Then add zucchini and potatoes. Cook the remaining time.

4. Now you need to add cabbage, all spices, salt and tomato paste to the stew.

5. Squeeze the garlic in the press and stir everything thoroughly. Set the "Extinguishing" mode for 20 minutes. Cover with a lid and wait for a signal about the end of the process without opening the lid. If your dish seems a little dry to you, and this may happen due to insufficient juiciness of the vegetables, add a little water.

6. In 20 minutes, such a beauty will be waiting for you under the lid. The dish can be sprinkled with herbs and served immediately.

I hope I helped you solve the pressing question of every hostess “What to cook?”. These recipes are sure to please you and your loved ones. Enjoy your meal! See you soon!

Vegetable stew with meat, the recipe with a photo of which we offer you today, is great for cooking in the summer, when a lot of young vegetables appear. Summer is the favorite season for cooks. With the advent of vegetables such as young potatoes, zucchini, sweet peppers, young cabbage, there are even more opportunities and recipe options for preparing a variety of dishes that you can feed your family tasty and satisfying.

Ragout of young vegetables with pork belly is amazingly tasty if cooked in a cauldron over a fire. But today I offer you a classic recipe for vegetable stew with meat, cooked in a saucepan on the stove, in a hurry. The whole secret is that a set of vegetables goes well with pork belly and all this is stewed in its own juice.

Despite the fact that the dish has more vegetables than meat, the stew is very nutritious and satisfying. It is not a shame to put it on the table when guests unexpectedly rush in as a hot and main dish. I want to note that if you cook stew without meat, then it is very healthy and dietary. In short, this no-frills summer dish is very tasty, fragrant and everyone likes it without exception. If you haven't done it yet, be sure to do so.

Ingredients:

Fresh pork belly 600-700 g.
New potatoes 8 pcs.
Young zucchini 3 pcs.
Sweet pepper 5 pcs.
Salad pink tomatoes 3 pcs.
A small head of young cabbage.
Onion 2 pcs.
Carrot 1 pc.
Salt, pepper to taste (if you wish, you can put your favorite spices, but I did not do this, I like young vegetables in my own taste).

Recipe for vegetable stew with meat:

1. To begin with, we will wash and clean all the vegetables that we need, we will also wash the meat. We cut the pork belly into small pieces and send it to the pan, fry it a little until golden brown. I did not add vegetable oil, because there are layers of lard in the brisket.

2. Next, cut the onion and carrot.

3. Then cut the young potatoes into small pieces.

4. We send chopped vegetables to the fried brisket, salt and pepper a little, stirring occasionally, simmer under the lid for 15 minutes, juice will appear.

5. In my opinion, potatoes from these vegetables take longer to cook, so I threw it first. Next, zucchini.

6. Add to the pan, they will release even more juice, mix and simmer.

7. In the meantime, chop the cabbage into squares.

8. Then the tomatoes and sweet peppers are also diced. We throw them together with cabbage to the rest of the ingredients. Cover with a lid, wait a little for the juice to become even more, and simmer everything together for 20 minutes.

9. After that, turn off the fire and let it reach itself in a saucepan under the lid. But since the aroma throughout the house is just awesome, I immediately took a sample.

Vegetable stew with meat is much tastier if it is made from young and summer vegetables. Use this recipe with a photo, it turns out very tasty!

Bon appetit!!!

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

Vegetable stew with pork

For this recipe, you can choose any ingredients to taste. The dish will turn out hearty and very tasty.

Grocery list:

pork meat - 0.4 kg;
one medium-sized zucchini;
one bulb;
potatoes - 4 pcs.;
one carrot;
one bell pepper;
tomato;
cabbage - 0.2 kg;
garlic - 1 clove;
greens in the face of parsley and dill;
vegetable oil of any kind - 150 ml;
salt and spices - to taste.

Cooking method:

Process potatoes in water and cut into cubes.
Wash and clean vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the upper green leaves from the cabbage, cut off the desired portion of the cabbage from the head and chop it.
Finely chop the washed garlic with herbs.
Cut the pork flesh into small chunks.
Take a frying pan and heat the oil. Onions and meat are subjected to heat treatment. 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.
The next to fry are carrots and bell peppers. Let's do the same operation. After 3 minutes, put cabbage on the vegetables and sweat it for 10 minutes with the addition of tomato and water.
Put all the ingredients in a saucepan, fill its contents with boiled water. It is necessary to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
Pour seasonings, salt and cook for 15 minutes.
Then chop the greens, and simmer the dish for another 5-10 minutes. From time to time check how soft the vegetables and meat have become.
After cooking, leave the pan for 5 minutes, and then you can serve the main course to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or just do not like high-calorie foods, then this stew option is for you.

Required Ingredients:

beef - 0.3 kg;
one bell pepper;
one medium-sized eggplant;
tomato;
two cloves of garlic;
one bulb;
soy sauce for marinade;
honey - 9 g;
vegetable oil;
any salt and spices.

Step-by-step instruction:

Let's make the meat marinade first. To do this, we cut the washed meat into cubes, we also do the same with the onion, only we chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and liquid honey on top.
We process vegetables, and you can not remove the skin from the eggplant. We cut them all into small pieces.
Brown the meat in the marinade in a frying pan for 3 minutes.
Pour eggplant and pepper to it. We extinguish all the contents under a closed lid.
After 5 minutes, chop the tomato with garlic, pour spices and salt.
Cooking 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 meat and potatoes is a celebration of taste, color and goodness! A very light, juicy dish that combines both the main course and a side dish, and what a side dish! The fact is that you can put your favorite vegetables in the stew, the main thing is not to forget to put potatoes and take into account the balance of dry and juicy vegetables. I mean, onions and tomatoes will give juice, but carrots and potatoes will not. Therefore, select vegetables both in color and in juiciness, too, so that the stew turns out juicy.

The dish can be cooked in a saucepan or in a saucepan with a thick bottom. I prefer to cook vegetable stew with potatoes and meat in portioned pots in the oven, using a minimum of oil.

We will prepare the products according to the list. You can take any meat, I prefer chicken breast or turkey. Chicken meat will cook quite quickly and will be saturated in a pot with juices from vegetables during baking. I will cook two pots of stew, so I will put all the products equally in each pot. And yet, I didn’t put garlic in the stew, because I don’t like the combination of chicken meat with it.

Chicken fillet cut into small pieces.

Fry the meat in vegetable oil in a pan. The fire should be strong, the meat should not release juice, just brown. We shift the fried meat into a pot.

We clean the potatoes and cut into medium-sized strips.

We cut the Bulgarian pepper into half rings, cut the carrots into rings.

Cut the zucchini into small cubes, onion into quarters.

Put all chopped vegetables in a bowl and mix, add finely chopped parsley.

Be sure to add salt and pepper to the vegetables and mix them again.

Put the vegetables in a pot on top of the meat.

We spread the bay leaf and peas of allspice. Add 1 tbsp. water.

Place a layer of chopped tomatoes on top. We close the pot with a lid and send it to the oven, heated to 160 degrees C, for 60-70 minutes.

We take out the finished vegetable stew with meat and potatoes from the oven. You can transfer the stew to a serving plate, or you can serve it directly in the pot.

The dish turned out amazingly fragrant and delicious! Help yourself!