Vegetable stew with meat recipes with photos. Vegetable stew - recipes for stewed vegetables with meat, stew with chicken or minced meat

As soon as the season of young vegetables arrives, I advise you to prepare vegetable stew with meat. If for some reason meat is unacceptable, the recipe can easily be transformed to suit your wishes. The usual set of vegetables, typical for the beginning of summer, a little lean pork - that’s all. Tasty dinner or dinner is guaranteed.

A stew is usually understood as a second course prepared by frying meat and vegetables, followed by a long stew with virtually no added liquid. As a result, the stew becomes very similar to thick sauce with large pieces of vegetables and meat. It is noteworthy that stew is traditionally classified as French cuisine, while in Italian cuisine Such dishes are prepared from highly ground ingredients. Italian meat - a typical stew, pasta sauce.

In Russian cuisine, as a rule, almost everyone understands stew stews, consisting of large pieces. Moreover, as a rule, in most cases, this is meat stewed with bones. Various kinds Hungarian stews are also considered stews. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, this dish is perfect even for festive table.

In the Balkans you can often find a delicious vegetable stew with meat, usually called it, and the composition and cooking technology are always different. Meat, seasonal vegetables, a lot of onions - everything is stewed in a cauldron, or more often in a ceramic pot. Often the highlight of the dish is released on top of the dish and then baked egg.

The peculiarity of any stew, and vegetable stew with meat is no exception, is long stewing over the lowest heat with an abundance of spices. Meat and vegetables literally simmer without noticeable signs of boiling liquid. Most of the vegetables turn into a thick and flavorful sauce.

Vegetable stew with meat can be prepared from available vegetables, and they can be replaced. It is important that the vegetables are young and do not color the finished dish in their “own” color. If desired, you can always make the stew thick enough to serve the pieces with sauce on top. Or make the stew thin, 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
Carrots 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pcs
Onions 2-3 pcs.
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 tbsp. l.
Salt, black pepper, coriander, sugar Spices

It is better to prepare vegetable stew with meat 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, onion and head young garlic, carrots and hot pepper pods. AND ripe tomatoes This is important for the sauce. Everything can be bought at the bazaar or in a store.
Meat and young vegetables for stew
Clean the pork from films and bones, if any. Heat a little in a saucepan vegetable oil and let it warm up for a few minutes. Cut the pork into large pieces so that they are easy to pick up with a fork. Fry the pork pieces in hot oil until lightly browned.
Cut pork into large pieces
Peel the carrots and cut into cubes. Divide the head of young garlic into cloves without peeling them. Peel the hot pepper pods from seeds and internal white membranes - they give the main spiciness of the pepper. Slice hot peppers in 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 more even frying, it is better to mix everything. As soon as the carrots become softer, add the onion, cut into large strips. Continue frying meat and vegetables for another 5-6 minutes.
Add coarsely chopped onion
Young zucchini does not need to be peeled and can be used together with the skin. Then the zucchini pieces will not mix with the sauce and will stand out - the vegetable stew with meat will be made up of large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into four parts 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 frying pan. It is necessary that the vegetables become soft.
Fry vegetables until soft
Meanwhile, scald ripe red tomatoes with boiling water and remove seeds and skins. Grind the pulp in a blender until pureed. 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 tomato puree into the stew
Cover the saucepan with a lid and reduce the heat to low, at which point the sauce is still showing signs of boiling. The liquid should not boil intensely under any circumstances, otherwise all the vegetables will crumble into porridge. Simmer the 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 done
If you want more liquid dish, you can add just a little liquid. But it is preferable for the stew with meat and vegetables to be thick. As a last resort, you can remove the lid from the saucepan and let the excess liquid evaporate.

Step-by-step recipes for preparing 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
recipe

2329

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

7 gr.

95 kcal.

Option 1: Vegetable stew with meat - classic recipe

Are you planning to cook a stew? Stock up on a deep frying pan or kettle; such utensils are the 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 hot ones unless expressly indicated in the recipe.

Ingredients:

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

Step by step recipe vegetable stew with meat

Remove the top, coarse leaves from the cabbage, rinse the head of cabbage, dry it and chop it into thin strips. Cut the carrots and onions, peeled and washed, into centimeter cubes, and the potatoes into about twice as large cubes.

Pour 0.7 liters of boiling water over the beans and cabbage, boil for ten minutes and remove the vegetables with a slotted spoon into a colander. In a dry frying pan, fry the flour until caramel-colored, then very slowly add about a glass of water, stirring and breaking up any lumps with a whisk.

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

Cut the pork into small cubes and fry in oil over high heat until almost done.

Place the meat, previously stewed cabbage and beans in the pan with the vegetables, add a little sauce and simmer briefly under the lid. Then add some salt, season with spices, add the rest of the sauce and dilute vegetable broth. Simmer for twenty minutes, then check the meat and vegetables for doneness. 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 saute the carrots and onions separately in a frying pan over unrefined oil. Be sure to heat it up very high and sprinkle the vegetables with a little coarse salt.

Ingredients:

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

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

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

Pour a thin layer of oil onto the very bottom of the bowl, program the operation in the “Frying” mode for twenty minutes, adjusting the temperature to 150 degrees. Fry the meat for ten minutes, stir occasionally.

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

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

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

Pour a glass of boiling water over the entire surface, add pepper and add salt to taste. We program the multicooker to simmer 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 type of cheese is suitable for making dumplings, but if you have a choice, give preference to young cheese with a sharp, pungent 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:

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

In dumplings:

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

How to cook

To ensure that the taste is well preserved in the meat, cut it into cubes up to three centimeters in size. We start the multicooker in frying mode for 20 minutes, pour in the oil, and lay out the beef. Fry for about a quarter of an hour, stirring as necessary. Then add the onion, and a minute before turning 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 up to half a liter of water. Pour into the bowl and switch the operating mode to stewing for two hours. Immediately chop the mushrooms coarsely and carrots into thin semicircles and add them to the rest of the ingredients. Cook in a closed slow cooker, stirring several times.

About forty minutes before the end of stewing, pour the cream into a shallow bowl, add flour and cheese shavings. While stirring, release the egg, add salt, chopped garlic and parsley. Knead soft dough, divide into small balls. Place the dumplings in the slow cooker twenty minutes before the program stops, and add the bay leaves along with them. In addition to the greens indicated in the list of products, finely chop another half a glass, season the stew with it - this will make it even tastier.

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

Any minced meat is suitable, including poultry. If it contains no fat at all, grate some frozen lard onto it. This stew will also be very tasty with minced turkey meat.

Ingredients:

three juicy bell peppers;
one hundred grams of champignons;
kilo of potatoes;
two glasses of green beans;
three hundred grams of pork, medium-fat minced meat;
carrots, large, sweet variety and three onions;
tomato paste - a third of a glass;
soy sauce - two spoons;
two cloves of garlic;
to taste - spices, not spicy.

Step by step recipe

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

Before three minutes sauté carrots and onions in hot oil, add minced meat, knead, add potatoes. Occasionally turning over and breaking up lumps of minced meat, fry for about ten minutes, then add salt and sprinkle with pepper.

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

Simmer the stew under the lid at 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 with curd filling in the oven

Alternative variety offered processed cheese greatly changes the taste of the stew, but does not at all make 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 that it should be cut excess fat ok if you prefer less calorie dishes.

Ingredients:

pork trimmings - 0.7 kilograms;
medium-sized carrot - three root vegetables;
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 cottage cheese or melted “Amber”;
vegetable oil;
spicy, mild spices (or ready set for stew);
pepper and coarse garden salt.

How to cook

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

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

Peel the apples and potatoes and cut them into slices, one centimeter thick. The last time we simmer them in the broth for up to ten minutes, then set them aside to cool slightly.

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

Place sour cream in a bowl, release eggs into it and add cheese. Stirring thoroughly, add spices, and then the remaining broth from stewing. Pour the sauce over the semi-finished stew, raise the oven temperature by twenty degrees, and cook the stew until richly browned.

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

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

Ingredients:

four potatoes;
four hundred grams of pork meat;
five spoons of mild tomato sauce and the same amount of oil;
one small zucchini and one eggplant each;
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 regular frying pan and fry the meat on it until almost done, then transfer it to the pot.

In the remaining fat, first brown small cubes of carrots, then potatoes, cut twice as large. We transfer vegetables to meat. If necessary, add oil and fry slices of zucchini, eggplant, and celery rings. We send everything sequentially to the pot.

Tomato, cut into small strips hot pepper, salt, grated garlic and mix the spices in a bowl, add two glasses of water. Pour the sauce over the stew, set on moderate heat and stir. If there is not enough sauce to cover all the ingredients, simply add water.

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

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

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

Ingredients:

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

How to cook

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

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

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

Option 8: Vegetable stew with lamb in a cauldron

For those who like lamb, next recipe, in style Central Asian cuisine. Getting ready original dish, of course, in a cauldron and on open fire, but in the case of a regular kitchen, put steam in the pot half an hour before turning off chicken wings natural smoking.

Ingredients:

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

Step by step recipe

When the heat is slightly above medium, heat the kettle very high and pour in the oil. Heat until “white smoke”, then add lamb cut into medium slices. Fry, stirring a couple of times.

Dissolve the onion quickly, in large half rings, add to the meat and mix. We clean and cut the carrots lengthwise, dissolving them thinly into halves of circles. We put it in the pot, level it, and cover it tightly. Simmer for about seven minutes and sprinkle with spices, add chopped garlic and bay leaves.

Cut the tomatoes and bell pepper pulp into slices and place them in the first layer. Add some salt to the bottom layer and place the eggplant mugs next. Sprinkle with cumin and salt too. Lastly, add the coarsely chopped potatoes, season with ground pepper, cumin and add some salt.

Pour in water, preferably hot, exactly level with the top of the potatoes. Keep the stew covered for up to two hours at a moderate boil. Refueling big amount greens and mix.

Vegetable stew is popular all over the world, although everywhere it is prepared from different vegetables, giving preference in various ways. This is not surprising, because vegetable stew is very tasty, healthy and hearty dish, which can replace not only a side dish, but an entire dinner. Vegetable stew with meat turns out to be especially satisfying. It is dominated by a mixture 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 simply chop up the ingredients in a vegetable stew and simmer them, you should not expect that you will get a truly tasty and delicious dish. In order for a stew of vegetables and meat to be appetizing and pleasant to the taste, you need to know and follow a few simple, but no less important rules.

Vegetables cook faster than meat, so cooking stews always starts with a bookmark. meat products. Do not cut the meat too much in large pieces. Before combining with vegetables, the meat must be fried. This will allow it to cook at the same time as them and not lose its juiciness during the cooking process.
To prepare vegetable stew, you can use any meat, it is only important that it is 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, hard and tasteless, it will be difficult to chew and swallow even with juicy vegetables.
When preparing a stew, it is important to follow the order of the ingredients and the vegetables themselves, since they have different structures and, accordingly, take different times to cook.
Try to cut vegetables for stew into even, medium-sized pieces of approximately equal size and the same shape. In this case, the dish will look much more appetizing.

Otherwise, the preparation of vegetable stew with meat will depend on the chosen recipe. However, regardless of the method of preparing the dish, it does not hurt to sprinkle it with fresh herbs before serving. She will not only decorate the stew and give it pleasant aroma, but will also make it more useful.

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 much as needed;
salt, seasonings - to taste.

Cooking method:

Wash the pork, remove any films, trim 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 them first. 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 and remove the skin with a vegetable peeler. After cutting in half lengthwise, remove the seeds with a spoon. If your zucchini is very young, these manipulations are unnecessary. Cut the zucchini into approximately 1 cm pieces.
Peel the potatoes and cut them the same way as the zucchini.
Wash the cabbage. After removing limp or damaged leaves, chop it coarsely.
Heat the vegetable oil in a large, thick-walled saucepan or large cauldron. Place onion in it, cut into small 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 brown crust.
Reduce heat slightly and add carrots and cabbage. Fry them along with the meat for 10 minutes, stirring constantly.
Place the remaining vegetables in the pan. Pour in some water. Add salt and seasonings.
Cook the 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 specified in the recipe, you will need a sufficiently large container. If you don’t have a large cauldron or a large, 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- taste.

Cooking method:

Rinse the beef well and remove any film. Cut into strips, as for beef stroganoff. The meat must be dried before slicing.
Wash, 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 using a vegetable peeler, remove the seeds with a spoon, and cut the fruit in half.
Remove the skin from the onion and cut it into thin half rings.
Cut each pepper in half. Remove the seeds and cut off the stalk. Cut the pepper into half rings. To make the stew more appetizing, it is better to take peppers of different colors.
Make cross-shaped cuts on the tomatoes. Place vegetables in boiling water for 2 minutes. Take them out, cool, clean. Wipe tomato pulp through a sieve or grind it using a blender.
Pass the garlic through a press and mix it with tomato puree. Add salt and spices here.
Combine tomato puree with a glass of broth, mix well. If you don't have broth or vegetable broth, you can use plain water.
Heat the oil in a deep frying pan or cauldron. Dip the onion into it and lightly fry it until golden brown.
Add meat. Fry it, stirring until it is well browned.
Add the remaining vegetables to the pan, including green beans, fry them all together for 10 minutes, stirring constantly. You can use frozen green beans for the stew. In this case, it should be placed in the pan without defrosting.
Pour in tomato puree mixed with broth. Cover the frying pan or cauldron with a lid and reduce heat.
Simmer vegetables with beef for 30–40 minutes.

When placing the stew on plates, do not skimp on the sauce: it is delicious, and eating the dish with it will be very pleasant.

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 much as needed;
spices - to taste.

Cooking method:

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

Despite its simple composition, vegetable stew with meat and mushrooms turns out very tasty, juicy and aromatic. It can be eaten as independent dish, or you can serve it with a side dish of rice or pasta.

Vegetable stew with meat - hearty and tasty dish. It will replace one full lunch. At the same time, even an inexperienced cook can cope with its preparation.

Vegetable stew with meat is tasty and satisfying. A variety of vegetables in any season will help you create a unique dish.

Vegetable stew with beef

This dish is very tasty and quick to prepare. In addition, it can be considered dietary, since it is prepared from lean beef and fresh vegetables.

You can add any vegetables you like to the stew, from standard potatoes and carrots to sweet peppers and squash. I make a stew from whatever vegetables I have in my refrigerator, you can do the same. Instead of beef, you can add lamb, pork or chicken. In general, my recipe is not a standard; it can easily be changed according to your taste preferences.

This stew can be cooked in the oven in one pot if you add all the vegetables and meat at once. Cooking time 60-80 minutes.

To prepare vegetable stew with beef you need:

500-700g beef tenderloin;
5-8 potatoes;
1 large carrot;
1-2 eggplants;
1 medium zucchini;
Onion,
garlic,
salt,
vegetable oil.

Recipe for vegetable stew with meat:

Wash the meat, remove films, chop finely. Peel the onion and cut it. In a thick-walled bowl (cauldron, duck pot, etc.), heat sunflower oil, add onion, simmer until transparent.

Then add the chopped meat to the onion, bring to a boil and simmer in own juice about 30-40 minutes.

At this time, wash the eggplants and cut into slices. Sprinkle generously with salt and leave for about 20 minutes. This will help get rid of the bitterness.

Peel the potatoes and cut into slices. When the meat is ready, cut the carrots into small cubes and add to the meat, stir. Simmer for 5 minutes.

Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.

Peel the zucchini, cut into cubes, put in a cauldron, stir.

After 3 minutes, add the diced eggplant. Rinse the eggplants in advance to remove salt under running water. I recommend peeling it as it remains tough.

Add a little more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.

Mix well again and simmer until the vegetables are soft. Our family loves liquid stew, you can add less water, then the dish will be thicker. When serving the stew, garnish with herbs. Serve liquid stew in broth bowls, thick stew in flat plates. I hope that my recipe will be useful to you. Enjoy your meal!

Vegetable stew with turkey meat

A delicious vegetable stew with turkey meat is suitable not only for an adult table, but also for baby food. Recipe for vegetable stew with turkey meat with photo.

Ingredients for preparing vegetable stew with meat:

100 gr. broccoli cabbage;
100 gr. turkey fillet;
1 small pod of lettuce pepper;
1 small onion;
1/2 small carrots;
Salt;
1 medium sized potato.

Recipe:

First, place a small pot of water on the stove to boil the turkey fillet. Since the stew is not cooked in broth, we will cook the meat separately in salted water until cooked. Do not forget that the pulp must be immersed in boiling water.

Place another liter pan with 400 ml of water on the adjacent burner. We will prepare the dish in it. Peel and finely chop the onion.

Place it in boiling and lightly salted water.

Following the onion, after about 5 minutes, the broccoli will go into the pan. We wash this vegetable and separate it into branches, cutting off and chopping the tails. This way little green balls will show off in the stew.

Choose yellow peppers, since the stew will already contain all the other colors; this vegetable will give both the aroma that the mother wants to achieve and the palette that will interest the baby.

Grind the fruit into short strips and add to the pan 3 minutes after the cabbage.

Now peel and grate the carrots. This fruit is useful for children, but still you don’t need to put a lot of it in dishes. The root vegetable gives off a specific smell if you overdo it, so you need to be careful. Otherwise, you can discourage your child from eating carrots from childhood. Add the vegetable to the pan 5 minutes after the pepper.

Now that all the ingredients are in the pan, after 5 minutes you can add finely chopped potatoes. For children under 2 years old, we cut this vegetable into cubes no larger than a centimeter.

Cut the turkey fillet in the same way as the potatoes and add the meat to the stew right after it.

A light vegetable stew with meat will be ready in 10 minutes.

Any self-respecting housewife knows the recipe for making vegetable stew. But everyone is trying to bring something new to it. Some people prepare a stew purely from vegetables, others add various cereals, well, someone pasta and even sausage with cheese. The healthiest thing, of course, is vegetable stew, without all sorts of third-party additives and ingredients, with the possible exception of lean meat as a source of protein. I want to offer you a recipe for just such a stew, but with the addition of green beans, which are very healthy in their composition. As the only negative, I note that its preparation takes sufficient quantity time.

So, to prepare a vegetable stew with meat and green beans, we will need:

300 gr. veal;
1 large onion;
1 large pod of lettuce pepper;
15 pods of green beans;
300 gr. potatoes;
2 medium-sized young zucchini;
3 medium sized tomatoes;
Salt;
Peppercorns;
Bay leaf;
2 tbsp. l. Sahara;
4 tbsp. l. vegetable oil;

Step-by-step instructions for preparing vegetable stew with meat:

First of all, we will need to start preparing the broth. Take the veal, defrost, rinse thoroughly, cut into medium-sized pieces.

Take a large saucepan and pour it into it cold water. There should be approximately 700 ml of water. Place on the fire and bring to a boil. After the water boils, place the meat in the pan and add salt. When cooking veal, do not forget to remove any foam that forms. And it would be even better later ready broth strain through a sieve.

While our broth is cooking, you can do the vegetables. So, onions, potatoes, bell peppers, tomatoes - everything except the zucchini, clean and rinse thoroughly. At this time, put a frying pan on the fire with sunflower oil to warm up. Cut the peeled onions into cubes. Place it on a heated frying pan.

Cut the bell pepper into small strips.

After the onion has already become transparent, add chopped pepper to it.

There is no need to separate the green beans from the pod. Cut it into small pieces along with the pod.

Place the asparagus in the pan after the pepper. Mix everything thoroughly, cover with a lid, reduce the heat to medium power and begin to simmer for about seven minutes.

Wash the zucchini, cut off the tails, cut into pieces with the peel and grind through a meat grinder. You can also use a coarse grater. Place the twisted or grated zucchini into the frying pan with the rest of the ingredients and leave to simmer for another fifteen minutes. After time, the resulting mass must be salted and peppercorns added.

Cut pre-washed and peeled potatoes small pieces and put it in the broth with the already prepared meat.

Using a sharp knife, cut the tomatoes into cubes and add sugar.

Add them to the rest of the vegetables and simmer everything together for another seven minutes.

Look into the pot of broth and check if the potatoes are ready. If so, then transfer the stewed vegetables there, distribute everything evenly, reduce the heat and simmer for another seven minutes, covering the pan with a lid.

When everything is ready, turn off the heat and let our vegetable stew brew for a while. Twenty minutes will be enough.

Our juicy and aromatic vegetable stew with green beans ready! Please yourself with this delicious and healthy dish yourself and your loved ones. Good health and bon appetit to you!

Result:

Vegetable stew with minced meat

A delicious vegetable stew with meat can be prepared not only with chicken or beef, you can also prepare a vegetable stew with minced meat. Delicious stew in the oven with minced meat. Recipe with photo.

Ingredients:

fresh potatoes – 10 pieces (medium-sized tubers)
minced meat (pork, beef) – 500 grams
sweet pepper (any color) – 2 pieces
vegetable oil
seasoning (mixture: black pepper, adjika, dried dill, parsley, 1 beef cube)

Recipe:

Peel the potatoes and cut into cubes.

Wash the pepper, remove the core with seeds and also cut into small cubes.

IN deep baking tray Pour in vegetable oil, about 3 tablespoons.

Lay out the potatoes.

Sprinkle pepper on top. Distribute it evenly.

Put in the minced meat.

Mix thoroughly with a wooden spatula so as not to damage the enamel.

In a separate cup, mix all the seasonings. Add 1.5 cups of boiled water. Stir thoroughly.

Pour this mixture over our vegetables.

Level so that the stew cooks evenly.

Salt and place in the oven preheated to 170 degrees.

When the potatoes are ready, you can take out the stew.

Bon appetit!

The dish called "ragout" came from France, where it was used as an appetizer and served at the beginning of the meal.

This dish may also include vegetables pure form, and fish, and mushrooms, but the most appetizing and delicious stew comes from meat.

You can add all kinds of herbs, spices, sauces and, of course, fresh or frozen vegetables and herbs to beef, pork, lamb or poultry. The stew can be served as an independent dish or as a side dish. It is usually served hot, but it tastes just as good when cold.

Stew with meat - food preparation

Before preparing a dish, all products must be thoroughly washed, meat separated from bones, fat layers and skin, and vegetables peeled. Next, cut everything into medium pieces. Some recipes call for pre-frying the meat, while others recommend stewing it right away.

Stew with meat - preparing dishes

To prepare a stew, you will need a pan of suitable size in which to boil or stew vegetables and meat. For pre-roasting For meat, you will need a frying pan or saucepan with a non-stick coating.

Recipe 1: Bulgarian Style Beef Stew

This dish has bright aroma and taste due to the presence of dry wine in the ingredients. Lovers of truly Bulgarian food are very pungent taste You can add ground black pepper to the stew to taste.

Ingredients

1 kg of meat (lean beef)
100 ml dry white wine
1 table. spoon of flour
2 medium carrots
250 g green beans
3-4 medium potatoes
4 table. tablespoons vegetable or olive oil
salt, ground black pepper, herbs (to taste)

Cooking method

Peel and finely chop the onions, fry in a frying pan with vegetable oil until transparent. Wash the meat, cut into pieces, add salt and fry in a saucepan over high heat until half cooked. After this, add a little water or broth to the saucepan, and then pour in the wine. Fry in a separate pan until golden color flour, add to the meat, reduce the heat to low and then simmer the meat until cooked. Boil carrots, beans and potatoes in a saucepan (cut everything into slices). After this, put all the vegetables, including onions, in a saucepan, stir, sprinkle with herbs.

Recipe 2: Beef, Pork and Lamb Stew with Brussels Sprouts

Belgian origins are attributed to this recipe, possibly due to its use of Brussels sprouts. Ready dish It turns out very tender, appetizing and aromatic. Thanks to the wide variety of types of meat used in it, it can easily top the menu hearty dinner or lunch.

Ingredients

300 g beef brisket
250 g lamb (shoulder)
100 g lean pork
250 g pork sausages
500 ml chicken broth
100 g rutabaga
5 medium onions
250 g Brussels sprouts
6-8 medium potatoes
1 medium carrot
200 ml sour cream
salt, pepper, bay leaf (to taste)

Cooking method

Rinse the meat, cut into medium pieces, place in a large saucepan or saucepan and add broth. Add 500 ml of boiled water, bay leaf and salt to taste. Bring to a boil over medium heat, skimming off any foam. Then reduce the heat to low and cook the meat for about 2 hours.

Wash the vegetables, peel and cut into cubes, separate the Brussels sprouts into florets by hand and add to the meat. Simmer for about 30 minutes more.

10 minutes before readiness, add sausages cut into pieces into the stew. After the dish is prepared, you need to put the meat and vegetables in a separate container, and add sour cream and ground pepper to the broth. Reduce the resulting mixture by 2/3, then pour it over the meat and vegetables and mix gently. Add salt to taste.

Recipe 3: Stew with chicken, peas and mushrooms in “baskets”

This dish is not only very tasty and satisfying, it also looks very elegant on the table due to the special serving in puff or shortbread “baskets”, which are easy to buy in finished form in the shop.

Ingredients

400 g boneless chicken
3-4 table. spoons of green peas
100 g noble forest mushrooms
1-2 medium carrots
1 egg
1-2 table. spoons of flour
handful of raisins
250 ml chicken broth
150 ml dry white wine
2-3 table. spoons of grated hard cheese
1 lemon
salt, pepper, herbs (to taste)
ready-made “baskets” made of puff pastry or shortcrust pastry

Cooking method

Wash the chicken, add salt and sprinkle lemon juice and remove for 1-1.5 hours in a cool place. After this, cut into pieces, place in a saucepan and fry in vegetable or olive oil over high heat until golden crust.

Wash the mushrooms and carrots, peel them, chop them finely and add to the chicken. Fry over medium heat for 10 minutes, then put flour in a saucepan. When the flour turns golden, slowly pour in the broth, stirring constantly.

Bring to a boil and add the remaining ingredients (peas, raisins, herbs and wine) to the stew. Cook for another 10-12 minutes.

Then remove from heat, cool slightly and add the egg yolk. Mix carefully, remove the meat and vegetables with a slotted spoon and place in “baskets”, sprinkling grated on top fine grater cheese. Pour the remaining sauce into a gravy boat and serve separately.

1. For the stew, you can use previously cooked meat or boiled vegetables left over from other dishes. You just need to chop them, put them in a pan, add a little broth or water, simmer for 15-20 minutes and the stew can be considered ready. All that remains is to salt it to taste, pepper and add your favorite spices and herbs.

2. Any stew recipe can be easily varied by replacing some components with others. For example, use cauliflower instead of Brussels sprouts, add cream instead of sour cream, in general, preparing a stew is great occasion for culinary fantasies.