How long does it take to stew beef in pieces? Beef stew with aromatic spices. Beef stewed with garlic and sorrel

If you don't like beef, then you simply don't know how to cook it. We have collected for you the most useful tips and simple recipes.

How to cook beef correctly?

Top tips from chefs and gourmets so that you can quickly understand the issue of cooking beef at home:

meat taken from young animals has light fat and a soft pink tint of the fibers, and from the elderly - yellow fat and a rich burgundy tint of the fibers;
there is no need to stew beef sirloin and low-fat steaks, they are already very tender, they can be cooked in another way, and for stewing, take a shoulder blade, brisket, neck, ribs, T-bone steak or drumstick;
the ideal option for stewing is tenderloin, but it is always expensive, so the cheaper one is more popular and is also not bad rear end carcasses (as a last resort, you can use a spatula, but it will take a long time to cook);
To cook juicy beef, do not salt it right away, fry it over hot frying pan to the crust;
to make the crust more pronounced, you can roll pieces of meat in flour before frying;
for stewing beef, a dish with a massive bottom is good, for example, a Dutch Dutch oven (alternatively, you can first stew the meat on the stove, then transfer it to the oven in a heat-resistant container, good example utensils for such dishes are enamel pans made of cast iron);
when stewing, add vegetables to the meat; a good option is celery, onions, carrots, potatoes, peas, cabbage, zucchini, eggplant, mushrooms and herbs (do not forget to defrost frozen foods first);
spices for beef will help you, ready-made mixtures can be bought in the store (for example, rosemary, thyme, Bay leaf, sage and other natural seasonings);
you can stew beef in meat or bone broth, dark beer, red wine (you will need enough liquid to cover the meat and vegetables);
serve the stewed beef in the sauce in which the dish was prepared, it is much tastier and more aromatic;
good side dishes for beef are mashed potatoes or sweet potatoes, potato fritters, turnips and turnip leaves, beet leaves, kale and sweet parsnips;
cooking beef lasts from 40 minutes to 2.5 hours (sometimes up to 4 hours), choose a recipe and get started.

Beef dishes are tasty and satisfying, many of them can be eaten on a diet

Easy Beef Stew Recipes

Cooking in a slow cooker

Most popular recipe

Components:

beef meat - 500 g;
salt and pepper - to your taste;
onion - 1 pc.;
water - 250 ml;
carrots - 1 pc.;
vegetable oil- 3 tbsp. l.

It will take 2.5 hours to prepare. The ingredients shown are for 3 full servings. First let's process the vegetables - let's do it onion rings and cut the carrots into large circles.

Then we start frying the meat. First you need to wash the beef, then cut it into pieces that are convenient for you. We do light frying for 10 minutes, setting the frying mode on the multicooker. You need to stir the meat during the process so it cooks more evenly.

The first part of the process is to pour water, sprinkle pepper and salt, add your favorite spices and cook in the stew mode for exactly 1.5 hours.

Next comes the second part of the process - the final one. Add onions and carrots. Simmer the meat for another 30 minutes without changing the mode. Now the beef can be considered ready. We recommend serving beef stew with vegetables, potatoes or porridge.

Beef with tomato and potatoes

Components:

beef meat - 800 g;
pepper and salt - at your discretion;
tomato paste - 2 tbsp. l.;
ground paprika - 2 tsp;
potatoes - 500 g;
onions - 2 pcs.;
vegetable oil - 3 tbsp. l.

It will take 2 hours and 20 minutes to cook the meat, you will get about 7 small portions. Pre-fry the onion, chopped coarsely, into half rings, on the frying mode; readiness is indicated by its characteristic translucent appearance.

Then we cook the meat along with the onions. We cut it into small fragments. We fry for up to 10 minutes, forgetting to stir during the process.

After the preparatory activities comes the extinguishing stage. Dilute the tomato paste with water, add this sauce to the onions and beef. Add salt and paprika. If desired, put hot peppers in small quantities, but this ingredient is only suitable for lovers of spicy dishes.

If you do everything correctly, you can get something like Hungarian goulash. Add enough water to cover the beef almost completely. It is permissible to add sugar. Cook for 1.5 hours in stew mode, in a slow cooker.

Once the initial simmering is complete, cut the potatoes into cubes and place in a bowl. Add another 30 minutes of simmering until the potatoes are cooked too. Add pepper and salt as much as you need. Please note that young potatoes cook faster, up to 20 minutes, and regular potatoes up to 30 minutes.

Potatoes with beef and sour cream are prepared in a similar way. It is enough to remove the tomato paste from the recipe and add sour cream with a small amount water.

Beef and vegetables

Components:

beef meat - 700 g;
salt and pepper - any quantity;
tomatoes - 2 pcs.;
water - 50 ml;
zucchini - 1 pc.;
vegetable oil - 3 tbsp. l.;
pepper - 1 pc.;
garlic - 2 cloves;
carrots - 1 pc.;
onion - 1 pc.

It will take 2 hours to cook beef with vegetables, in the end you will have 6 servings of the dish. First, vegetables are prepared - peppers, onions and carrots are cut into strips. Chop tomatoes and zucchini into cubes.

Then you need to fry the previously peeled garlic cloves. To do this, pour oil into a slow cooker, fry whole cloves without skin, then remove them, you only need taste and aroma.

Let's start frying the meat. Wash a piece of meat and cut it into small cubes. Cooking in frying mode. You should stop frying when the pieces are optimally browned.

Place vegetables on the beef in layers - onion, carrots, zucchini, tomato and pepper on top. You can sprinkle a little salt on each tier.

To stew meat and vegetables, you need to add water. It is better to use a small amount of liquid, since when cooking vegetables release moisture, so the dish will still be in its own juice.

meat goes well with vegetables

Cooking in a frying pan

Beef with potatoes and onions

Components:

beef meat - 500 g;
salt - optional;
potatoes - 800 g;
peppercorns - 5 peas;
onions - 3 pcs.;
ground black pepper - to your taste;
flour - 1 tbsp. l.;
boiling water - 3 cups;
butter - 2 tbsp. l.;
clove seasoning - several pcs.

Divide the entire beef into 6 pieces, sprinkle with pepper and salt. Next comes breading with wheat flour. Subsequent frying in butter should continue until a dense crust is formed. Pour 1 cup of water into the frying pan, bring to a boil, add 2 more cups, cover everything with a lid to simmer. The process will take 2 hours.

When half-ready, add finely chopped onion, bay leaf, potatoes, pepper and cloves. By setting the heat to low, cook the dish for up to 30-40 minutes. It’s a good idea to serve vegetables with this dish. For example, prepare a salad with tomatoes and cucumbers.

Beef and mushrooms

Components:

beef meat - 500 g;
salt - at your discretion;
mushrooms - 500 g;
dill - without restrictions;
onions - 2 pcs.;
sour cream - 1 glass;
natural fat - 2 tbsp. l.

Cut the beef into pieces, beat them well, fry them with onion rings. In another frying pan, fry the mushrooms with fat, then combine them with the meat. Season the dish with sour cream, sprinkle with salt and pepper. Now we put the mushrooms and meat in pots and put them on a baking sheet in the oven. Heating is medium. Wait 2 hours for several servings of the dish to be ready.

Beef and prunes

Components:

beef meat - 700 g;
peppercorns - to your taste;
prunes 600 g;
salt - a pinch;
vegetable oil - 100 ml;
wheat flour - 50 g;
tomato paste - 50 g;
wine vinegar - 50 g;
butter - 50 g;
orange juice - 1 glass;
lemon - 1 pc.;
meat broth - 2 cups.

Beef, vegetable oil and prunes are the basis of the dish, the rest is for the sauce. It should be noted that this is a sweetish dish, its taste is specific, but many people like it.

First we cut the beef and fry it. Place the meat in a container, add water, and simmer over low heat.

To make the sauce, you need to mix sugar and vinegar, put on fire and cook until the contents turn golden. Then pour in the broth and orange juice. Sprinkle flour over the meat, add homemade sauce, add tomato paste.

The cooking time in any frying pan is 30 minutes. Then add chopped lemon, pepper, prunes. Continue slow simmering for a few more minutes.

Cooking in the oven

Stewed meat

Components:

bone-in fillet - 1 kg;
water - the right amount;
oil for frying.

It will take a full 4 hours to cook the meat, but it's worth it. No spices are needed to prepare this dish. And you will get meat that tastes like a real rare steak. Can be consumed chilled.

It is advisable to keep the beef for room temperature 30 minutes. Heat a frying pan and fry each side of a piece of meat for about 0.5 minutes.

Now we put the meat on the bone in the oven, set the temperature to 90 degrees, and note the time for 4 hours.

After completing the cooking process in the oven, simmer the meat for another 30 minutes under the lid. Then you can serve the amazingly tasty and flavorful beef. When using, you can use any seasonings, pepper and salt. But there is no need to add spices when cooking.

Beef and vegetables in pots

Components:

beef meat - 600 g;
tomatoes - 5-6 pcs.;
onion - 1 pc.;
pepper and salt - at your discretion;
carrot - 1 pc.;
greens - no restrictions;
zucchini - 1 pc.;
oregano - any quantity;
sweet potatoes - 1 pc.;
butter - 4 tbsp. l.;
champignons - 6 pcs;
sour cream - 8 tbsp. l.;
garlic - 2 cloves;
hard cheese - 50 g.

This dish works well on a diet - it does not overload the gastrointestinal tract and at the same time is nutritious and satisfies hunger. One Pot Beef is easy to prepare. It will take 1 hour and 45 minutes. You will get 4 servings.

Cut the beef into small cubes. In each pot we put butter, half onion rings and meat. Cut the zucchini into cubes and sweet potatoes. Cut the carrots into slices. Salt these vegetables and add them to the pots on top of the beef.

To make the mushrooms look as beautiful as possible, cut them into slices, add oregano, and place them in pots directly on top of the vegetables. Next, add the tomatoes, cut into rings. Then you need to season each portion with sour cream and grated cheese. You can also thinly slice the cheese.

And the final layer in the pots is greens. Do not preheat the oven to prevent the dishes from cracking; place the pots on a baking sheet and set the temperature to 180 degrees. The time for stewing and baking meat in the oven is 1.5 hours.

Beef chanakhi style

Components:

beef - 500 g;
greens cilantro, parsley, basil and dill - 0.5 cups;
onion - 1 pc.;
bell pepper - 1 pc.;
potatoes - 500 g;
tomatoes - 2 pcs.;
eggplant - 3 pcs.;
tomato paste - 3 tbsp. l.;
garlic - 2 cloves.

When you cook this dish, the alluring and magical aroma of meat, vegetables and spices will spread throughout your home. It is also important that there is not much fat in this dish, so don’t be afraid to eat it, you won’t ruin your figure with it. IN in this case no frying, all foods are stewed naturally.

Omit the carrots to make the dish chanakhi style. It is not critical to replace beef with lamb, it will also be very tasty. In total, cooking will take 2.5 hours.

Finely chop the onion. Cut the tomatoes into rings, chop the pepper, crush the garlic, cut everything else into cubes. We take pots and place beef, onions, potatoes, eggplants, garlic puree, tomato paste, tomatoes, peppers and any herbs. We advise you to follow this sequence from bottom to top.

All products must be raw. Don't forget to add pepper, salt, a little water and cover the lids. Place the pots on a baking sheet without preheating the oven. The time for stewing meat in pots is 2 hours, the heating temperature is 180 degrees.

Be sure to include beef in your menu, as this meat is a light and nutritious source of protein. Follow our tips and recipes and you will cook brilliantly, delighting yourself and your loved ones. Enjoy your meal.

When looking for information on how to stew beef so that it is tender and juicy, you will find many recipes, but not many of them will help you make the dish the way you would like it to be, that is, soft and tasty. Beef is a very tasty meat. Only those who don't know how to cook it don't like it. And you can cook it different ways, for example, in tomato juice or with vegetables.

What method of cooking this meat will make it soft and juicy?

Roast beef It usually comes out a bit dry. To make it juicy, you have to spend time and money preparing special marinades.

Beef cooked in the oven also does not come out very juicy and the same story repeats as with fried beef.

The best way to cook this meat so that it is soft and juicy is by braising. In this case, the beef will not only be tasty, but also beneficial for the human body.

How to choose the right beef

It’s worth saying right away that you don’t need to take meat whose color is either pale or very red. The first means that the meat is not fresh, and the second means that it is meat from an old cow. It is best to take light-colored meat.

Choose the cut of beef that has the fewest veins visible.

How to cook beef stew

First you need to wash the meat and cut it into medium-sized pieces.

The meat pieces should be beaten a little so that the meat is soft.

After that, you need to chop the onion and fry it in a frying pan. Then add the beef to the onion and fry for 10 minutes.

After this, add vegetables and water to the pan.

The beef should be simmered for 45 minutes until fully cooked.

Recipe for stewed beef in a frying pan with vegetables and tomato juice

Ingredients we will need:

500 grams of fresh beef;
2 medium onions;
1 large carrot;
4 cloves of garlic;
1 bell pepper;
200 grams of cauliflower;
1 eggplant;
500 grams of tomato juice;
Ground black pepper;
Salt;
Chilli.

Cooking method:

Peel and chop the onion. Send it to fry in a frying pan.

Cut the beef into medium pieces and pound it lightly. When the onion turns golden, add the meat to the pan.

Fry the meat and onions for 10 minutes.

Meanwhile, peel and cut all vegetables into medium-sized pieces and after 10 minutes add them to the meat. Mix thoroughly, add salt, ground black pepper and chili pepper.

Add tomato juice, cover the pan with a lid and simmer for 45 minutes.

After this time, turn off the heat, scatter the dish onto plates and serve.

Stewed beef goes very well with boiled potatoes.

Yield: 5 servings. Beef stew turns out very tasty in a slow cooker, so keep another good recipe:

Stewed beef in a slow cooker with champignons

Ingredients:

500 grams of fresh beef;
300 grams of champignons;
2 medium onions;
1 large carrot;
2 medium eggplants;
Salt;
Ground black pepper.

Cooking process:

Peel and fry sunflower oil onion.

Cut the beef into small pieces and pound lightly.

Cut the champignons in half.

Cut the carrots into rings.

Cut the remaining vegetables into small pieces.

Place meat and vegetables, as well as fried onions and champignons, in a multicooker bowl and stir with a wooden or plastic spoon.

Add ground black pepper, chili pepper and salt. Mix again.

Plug in the multicooker and select the “Stew” mode.

Now you can go mind your own business while the multicooker prepares your tasty dish.

In 40 minutes, the mushroom stew will be ready.

Yield: 4 servings.

This dish goes well with oven-baked potatoes.

Having knowledge of how to stew beef so that it is soft and juicy, you can cook this dish on festive table how to surprise your guests. It's so tasty and juicy beef few people succeed, but now you know the secret.

You can do anything with meat products: stew, fry, smoke, bake, the main thing is that the dish turns out tasty and healthy. Knowing how to stew meat in a frying pan will add variety to your home menu, each time carcassing beef or pork differently.

Let's find out what ingredients are added when stewing, and how to cook stewed meat in its own juices or with the addition of sauces.

How to properly stew meat in a frying pan

Stewing meat, like any other business, has its own nuances. To get a gentle and healthy dish, we take into account the following:

Extinguishing time

How long to simmer meat in a frying pan? Depending on the type of meat, the stewing process takes from 30 minutes. up to one and a half hours. The older and tougher it is, the longer it will take to cook.

The main thing is not to overcook the product, otherwise you will get not pieces, but a meat mess. In addition, overcooked meat turns out tasteless.

Extinguishing liquids

Meat can be stewed in water (in its own juice) or with the addition of sauce - tomato, soy, sour cream, etc., flavoring the dish with Caucasian spices, Provencal herbs or other seasonings.

Meat for stewing

It is better to stew the thigh part, shoulder blades and neck: it is good if the meat is semi-tough. First, we wash it, removing films, fat and bones.

Be sure to dry the washed meat with paper towels so that the water does not come into contact with the fat during frying.

Braising meat

First fry meat pieces in hot oil: frying gives a crust that protects against loss of juices. We also fry the vegetables for stewing. Then fill everything with water or sauce, reduce the heat to low and simmer under the lid until tender, stirring the contents of the pan regularly.

It is better to stew meat in deep cast iron frying pan or a regular one, which has a non-stick coating and a thick bottom if possible.

Important: when stewing, the lid must fit tightly to the vessel, otherwise steam will escape and the meat will turn out tough and dry.

How to deliciously stew meat in milk sauce

Components

0.8 kg pork meat;
A glass of milk;
A tablespoon of flour;
A tablespoon of soy sauce;

Large onion head;
A little salt, pepper and vegetable oil;
Favorite seasonings.

How to stew meat in a frying pan: recipe

Before we start stewing, remember important rule: for uniform frying, equal pieces are needed, and for stewing, low heat, since the meat should not boil too much, it needs to simmer. Otherwise it will turn out tough.

So, let's move on to the recipe...

Wash, dry and cut the pork into small equal pieces. Salt, roll in a mixture of flour and seasonings and fry in a heated frying pan with oil until a crust forms.
Separately, fry the chopped onion in oil until it turns golden.
Prepare the filling by mixing milk with soy sauce, pepper and salt.
Posting fried onion into a frying pan with meat, pour milk sauce over everything and simmer over low heat for 1 hour, not forgetting about a tight-fitting lid.

At the end we get the most tender meat with wonderful aroma and a taste that will appeal to everyone who tries it: this recipe is good for both a weekday diet and a holiday menu.

Braised pork in its own juices

Components

Pork meat – 0.5 kg;
Black peppercorns – 7 pcs.;
Garlic cloves – 4 pcs.;
Allspice peas – 3 pcs.;

Bay leaf;
Carrot – 1 pc.;
Bulb;
A little salt and pepper;
Water.

How to stew meat in a frying pan with water

If you choose among the types of meat that are most suitable for stewing, do not hesitate to choose pork: it is juicy and soft on its own, and even more so when stewed. From pork cooked according to this recipe, you won’t be able to drag even the pickiest eaters away by the ears!

We prepare it like this:

Cut the washed and dried meat into cubes across the grain, rub with pepper and fry in a dry frying pan for several minutes, turning the pieces over. Then add water so that it covers the meat by no more than 2 mm, and reduce the heat.
Add crushed garlic, close the container tightly and simmer for 30 minutes.
Chop the onion, put it in a frying pan with the pork and cook for 5 minutes, after which add peppercorns, grated carrots, a little salt and bay leaves. Stir the contents of the pan and continue to simmer for another 10 minutes.
Turn off the stove and leave the pan on the burner for a quarter of an hour.

Serve the hot dish with buckwheat porridge, mashed potatoes, rice, boiled or stewed vegetables. And if you are afraid of gaining weight, eat stewed pork with fresh vegetable salads.

Spicy beef stew with potatoes

Components

Beef pulp – 300 g;
Adjika - 20 ml;
Potatoes – 6 pcs.;
Carrot – 1 pc.;
Onion head;

Small Bell pepper- 1 PC.;
Allspice powder;
A little salt and oil;
A little greenery for sprinkling.

How to stew meat in a frying pan with adjika

For those who like spicy meat, we suggest preparing beef stew with the addition of adjika and peppers: male eaters will definitely like it. To extinguish the useful and hearty dish with pepper, use this recipe:

Peel the vegetables and rinse with running water. Cut the onion into half rings, the pepper into strips, potatoes and carrots into medium cubes.
We wash the beef, remove the films, dry it and cut into equal medium pieces. After salting, fry them in a greased frying pan to form a crust.
Place chopped onions and sweet peppers in a frying pan, mix, add salt and fry for 3 minutes.
After adding adjika and carrots, pour in water, close and simmer over low heat for 20 minutes.
Place the potatoes in a frying pan, add water and simmer under the lid until the potatoes and beef are cooked, which takes 40-60 minutes.

Sprinkle the finished beef with chopped herbs and serve the aromatic and tasty dish with juicy pieces meat to the table.

So, you have learned how to stew meat in a frying pan using the example of beef and pork. Others can be stewed in the same way. meat products: rabbit, poultry, lamb, horse meat, game and even offal.

Stew is the basics. This is also one of the oldest ways of preparing it: first, man learned to bake meat, then to boil it, and then, as soon as earthenware appeared, to stew it. And - finally - this is the only way to cook meat that guarantees that it will be tender. At least soft enough to eat.

The process is simple: the meat is kept for a long time at 80-90°C. At the same time, it releases juice and stews in this juice (actually 80-90°C is the temperature of the liquid in which the meat is stewed; inside a piece of beef, the temperature, ideally, is kept around 60°C). The temperature should not be lower - otherwise the meat will not cook; and should not be higher - otherwise the collagen structure will change and the meat will turn out tough.

At 90°C the meat is ready in an hour or two, at 85°C in three to four hours, at 80°C in four to six hours; the lower the cooking temperature and the longer time- the more tender the meat. That is, after 8-10 hours of simmering at a temperature of 80°C, the result will be perfect.

Determining and setting the temperature is quite simple in a slow cooker or if you have a thermometer; if there is neither one nor the other, we have to navigate by what we see: when the right temperature The liquid (in which the meat is stewed) does not boil at all, but only barely gurgles, mainly near the walls of the pan.

For stewing, cast iron or ceramic dishes are best suited, maybe steel - but with thick walls or at least a bottom.

You can fry the meat first - this will give a more aesthetic effect (for when stewing - when the meat is immersed in own juice- the crust that forms during frying and prevents the juice from flowing out of a piece of meat is essentially meaningless).

You can stew beef without fat - the meat contains quite enough of it; however, many people add fat (especially if the meat is fried before stewing). I have also encountered cases where the liquid in which meat was stewed consisted of half fat - and the result was quite tasty. I would, however, recommend limiting yourself to the generally accepted norm - one tablespoon per serving (i.e., for 1 kg of meat - 4-5 tablespoons of fat). It is better to use vegetable oil (sunflower, corn, olive) or lard. Butter not so good, the dish will turn out a bit heavy and not entirely digestible, nutrients will be absorbed worse. Don’t boil a calf in its mother’s milk, yeah :)

You can use any beef for stewing, from any part, of any age, with any amount of fat, with or without veins, with or without bones - although, of course, the higher the quality of the ingredients, the tastier the result.

Well, enough theory, let's move on to practice.

Main ingredients:

beef - 1 kilogram
sunflower oil (refined) - 4-5 tablespoons (can be replaced with other vegetable oil or lard)
salt - a small teaspoon
ground black pepper - a pinch

How to Braise Beef (Basics)

In a thick-walled (or at least thick-bottomed) saucepan, heat the oil over medium heat.
1. At this stage, you can flavor the oil by adding spices, herbs or garlic; and also fry the onion (see below).
Place the chopped beef in the heated oil and fry it, stirring, for about five minutes. Add salt, reduce the heat to the lowest setting, cover with a lid and leave to simmer for one to ten hours. From time to time we look into the pan and check whether the liquid has boiled away (if it boils away, it means the temperature is too high, move the pan to another burner or place it on the divider). In extreme cases, you can add a little boiling water or hot beef broth.
1. At this stage, you can add herbs or vegetables, laying them in layers on top of the meat (see below).
Shortly before the end of cooking, taste the gravy for salt (add salt if necessary), season with pepper, cover again, simmer for another five minutes, turn off, let sit for 15-20 minutes and eat.

How to Braise Beef in a Slow Cooker (Basics)

We cut the beef into bite-sized pieces.
Pour vegetable oil into the multicooker bowl, add meat and salt.
1. If we want to flavor the oil, we can add spices before putting the meat into the oil; if we stew beef with vegetables, the vegetables are laid out in layers on top of the meat (see below).
Set the mode (either A or B):
1. “Stew” - 90°C, set time for 2 hours.
2. “Simmer” - 60°C, set the time for 4-8 hours - depending on your personal schedule.
After the signal, open, taste for salt (add if necessary), season with black ground pepper(to taste), mix and leave to infuse for 15-20 minutes.
1. At this stage, you can add garlic, herbs or spices (see below).

Now let’s make our beef stew absolutely delicious.

Beef stewed with carrots and onions

This classic way. Cutting carrots in large pieces, onion - rings (per kilogram of meat - a large onion and two medium carrots); put the carrots and onions on top of the meat (after frying it or without frying the meat at all) - when stewing, the vegetables also release juice, and this juice contains acid, which softens the meat. You will need one and a half teaspoons of salt. You need to simmer for at least four hours.

Beef stewed with onions

Same as above, but skip the carrots and use a little less salt.

Beef stewed with caramelized onions

Peel two large onions and cut them into rings or half rings. After heating the oil, fry the onion over medium heat, stirring occasionally, until the edges begin to turn golden (5-10 minutes). After this, reduce the heat to low and cook the onions until they turn golden brown - this can take from forty minutes to an hour and a half. Then add the meat, mix, add salt (about one and a half teaspoons), cover with a lid and simmer for real. low heat two or three hours.

Beef stewed with garlic and parsley

Finely chop two cloves of garlic and a bunch of parsley (along with the stems). Heat the oil, add half the garlic and parsley (it is better for most of the parsley stems to be in the pan at this stage), fry them, stirring vigorously, for 30-40 seconds. Add the meat, stir, reduce the heat to low and simmer for two to three hours. Five minutes before the end, add the remaining garlic and parsley.

Beef stewed with herbs

Essentially this: coarsely (2-3 centimeter pieces) cut a bunch of green onions and green garlic, lay them in a layer on top of the beef and simmer for at least two hours. It will be even tastier if you increase the amount of ground black pepper.

Beef stewed with onions and prunes

Along with the beef, add a handful or two of prunes, cut a large onion into half rings and place a layer on top of the meat. It is advisable to simmer for at least three hours.

Beef stewed with cumin

Heat the oil, put a teaspoon of cumin seeds into it; fry over medium heat, stirring vigorously, until the cumin begins to smell (20-60 seconds); add the meat, salt, cover with a lid and simmer for two hours. While the beef is stewing, crush in a mortar a teaspoon of cumin seeds with a clove of garlic, a couple of black peppercorns and a small pinch coarse salt. Add the resulting seasoning to the meat five minutes before the end of cooking.

Beef stewed with tomatoes

On top of the beef we place onion cut into half rings (one large onion) and peeled and diced tomatoes (two, larger ones). You can also add a tablespoon tomato paste. Salt (about one and a half teaspoons of salt). Simmer for at least three hours. Five minutes before the end of cooking, add ground black pepper, a finely chopped clove of garlic and a finely chopped bunch of parsley. You can add basil, also finely chopped.

Beef stewed with garlic and sorrel

Simmer as usual; ten minutes before the end of cooking - put a finely chopped clove of garlic and a bunch of sorrel into the pan (you don’t have to cut it, but you will have to rinse it), mix thoroughly. Cover with a lid, simmer, as you probably guessed, for another ten minutes and be sure to let it brew for at least 15 minutes.

Beef stewed with marjoram

After heating the oil, add a tablespoon of dry marjoram to it, after 20-30 seconds add the beef. Simmer for at least two hours, five minutes before the end of cooking, add (along with the pepper) another tablespoon of marjoram - for flavor.

Experiment.

AND Bon appetit!

Many housewives do not like beef because this meat, even after long cooking, turns out to be quite tough and rubber-like in structure. This usually happens when wrong choice meat, if instead of young veal the meat of an old, already lived animal was purchased.

But even in these situations, you can do a gentle and soft beef, you just need to know the basic secrets of cooking.

How to choose the right beef

Before you start cooking beef meat, it must be chosen correctly. The final taste of the prepared dish will depend on how it is chosen. When choosing beef meat, you should pay attention to the following qualities:

color. Fresh beef has a bright red color. The color should not have any greenish or dark tints. If the beef has a dark texture, then this will mean that it comes from an old animal, and old meat takes a long time to cook and turns out rubbery. Therefore, it is worth choosing beef that is bright red in color;
fat. The fat should have a soft white structure and be quite dense. These qualities indicate that the beef is fresh and of high quality. In young beef, the fat may crumble a little. If the fat has a yellow tint, this will mean that the beef is old;
fresh meat should have a dry surface; slight weathering of the surface is allowed if it was cut several hours ago. But in any case, there should be no stains or hard crusts on the surface. Fresh beef feels dry and rubbery;
The smell should be exactly like beef. The smell should be pleasant without additional unpleasant odors;
elasticity. To check this quality, you need to press your finger on the meat; if a hole is formed, which immediately smoothes out, this will mean that the meat is fresh.

How to make tough beef soft: methods

How to make beef tender? There are many ways to make this type of meat much softer and juicier. If the meat is young and fresh, it usually does not need additional softening; it is enough to properly prepare it for cooking. The following conditions must be observed during preparation:

If the beef is frozen, it should be defrosted properly. Defrosting should be gradual. To begin with, the meat should be transferred to a container and placed on the middle shelf of the refrigerator for several hours, then it is removed and left to defrost at room temperature. You should not defrost it using microwave oven, hot water, in these cases, even young meat will become rubbery and tasteless during the cooking process;
A piece of meat should be cut into thin pieces with a thickness of 1.5-2.5 cm. Next, they are rubbed with black ground pepper, but not with salt. Then they are laid out on cutting board and beat off from all sides with a kitchen hammer;
You should cut the meat only across the grain. The degree of softness of the cooked meat depends on the direction of the cut. Long fibers become tough during cooking, this is due to the coagulation of the protein.

You can make meat tender using marinades. To prepare marinades, you can use kiwi, kefir, wine, garlic or onion.

How to make beef tender when boiling

In order for the beef to be tender and soft after cooking, it must be cooked correctly. To do this, you can use the following important recommendations:

In order for the beef to be soft during cooking, it should be immersed in already boiling water;
it is recommended to boil in one piece. You can cut it into small slices after boiling;
to add additional flavor and taste qualities, you can additionally boil vegetables and add spices. A good option there will be carrots and onions. To do this, vegetables need to be washed, peeled and cut. It is necessary to lay out vegetables an hour after the meat starts boiling. Spices are added 15 minutes before the end of boiling.

How to cook - take note of the recipe for a tasty and healthy dish.

Read how to cook aromatic pilaf in a cauldron on a fire - Asian cuisine.

Boiled sausage at home - try this recipe and forget about store-bought products forever.

How to Roast Beef Tender and Juicy

Beef is often used for frying. All famous steaks, fillets, and chops are cooked in a frying pan. It’s just that it’s when beef is fried that it’s easiest to spoil it.

In order for the beef to be soft and juicy when frying, it must be cooked correctly:

For cooking, use a heavy cast iron frying pan with a thick bottom;
Before frying, it is recommended to preheat the pan over high heat;
Next, pour a little oil onto the surface of the frying pan; it should only slightly lubricate the frying pan;
We lay out pieces of meat that have been previously beaten. The meat must be placed in a very hot frying pan with oil;
Fry the beef steaks quickly on both sides. Each side should be fried for no more than half a minute;
Once the steaks are crusty, they can be removed from the pan.

How to tenderize beef when braising

Beef is almost never juicy when braised, but it can be made soft and tender. The main thing is to follow a few important rules:

for stewing, the beef needs to be cut into small pieces of 3-4 cm in size;
then you need to fry in a frying pan for 60 seconds, the pieces should be covered with a dry crust;
after this, the beef is placed in a cauldron or stewpan, hot water is poured onto it;
simmer over low heat for 1.5-2 hours;
In addition to the meat during stewing, you can add various spices and vegetables - bay leaf, peppercorns, onions, garlic and other vegetables;
you need to add salt at the very end, 15 minutes before the end of stewing;
When cooked, the meat fibers should easily separate from each other.

How to make beef goulash tender

How to do it:

How to make soft beef shish kebab: marinade recipes

Marinade with kiwi

For a kilogram of meat you will need 1 large kiwi. Kiwi should be cut into small pieces with a knife or grated. The meat can be cut into medium pieces, placed in a container and grated kiwi is distributed on top. Marinate for no more than 30 minutes, otherwise the appearance and taste of the beef can be greatly spoiled.

Calorie content – 85 kcal.

Kefir marinade

For 1 kilogram of beef you will need:

low-fat kefir - 1 liter;
vegetable oil – 50 ml;
three onions;
salt - a pinch;
a little ground black pepper.

Cooking time – 30 minutes.

Calorie content – 78 kcal.

Let's start cooking:

The meat must be washed, cut into pieces across the grain;
Place some of the meat on the bottom of a deep cup, sprinkle with salt and ground black pepper;
The onions should be peeled, cut the peeled heads into rings;
Place onion rings on top of beef pieces;
Next, lay out the second half of the meat, sprinkle with salt, pepper and place a layer of onion rings on top;
Pour vegetable oil over everything, add kefir;
We put pressure on top and put it in the refrigerator for 4-5 hours.

Wine marinade

For the marinade you will need:

dry or semi-dry red wine – 1 glass;
virgin vegetable oil 100 l;
fresh lemon – ½ part;
ground black pepper – 5 grams;
allspice - a pinch;
a few sprigs of dill and parsley.

Cooking time – 25-30 minutes.

Calorie content – 86 kcal.

How to do:

Pour wine into a cup;
Squeeze the juice from half a lemon and pour it into the wine;
Add vegetable oil and mix the liquid ingredients;
Then add two types of pepper and distribute it over the liquid marinade;
Greens need to be chopped small pieces and pour into the marinade;
Cut the meat into medium pieces and place in the marinade;
Place in the refrigerator to marinate for 4-5 hours.

Garlic marinade recipe

For 1 kilogram of meat you will need the following components:

large lemon – 1 piece;
garlic cloves – 3 pieces;
onion - head;
red chili pepper - a pinch;
water – ½ cup.

Cooking time – 35 minutes.

Calorie content – 89 kcal.

Let's start cooking:

The lemon needs to be washed and cut;
Squeeze the juice from each part of the lemon and pour it into a cup;
Add water and dilute;
Peel the garlic cloves and cut into small pieces;
Peel the onion and chop it into small squares;
Wash the meat, cut into portions;
Mix garlic with onion and red pepper;
Add the garlic and onion mixture to the meat and stir;
Next, place the meat in a bowl and pour in the marinade from lemon juice and water;
Place in the refrigerator to marinate for 3-4 hours.

Marinade with tomato sauce

To prepare you will need:

A glass of tomato juice;
grape vinegar – 100 ml;
carrots – 2 pieces;
dark red bell pepper.

Cooking time – 35-40 minutes.

Calorie content – 74 kcal.

Let's start cooking:

Peel the onion and cut into thin rings;
Wash the carrots, peel and cut into slices;
Rinse the pepper, remove the seeds and cut into squares;
Cut the beef into medium pieces and place in a container, sprinkle with salt;
Place onion rings, carrot slices and pepper slices on top;
Next, pour in grape vinegar;
Then fill tomato juice and mix everything thoroughly;
Close the container and put it in the refrigerator for 5-6 hours.

Making beef tender is not that difficult, the main thing is to use all the tips and tricks correctly. It is also important to choose the right meat; the entire result of the prepared dish depends on this. By applying all the tips above, you can prepare delicious, tender and soft beef at home.