Be it roast beef, porchetta or any other impressive piece of meat, its preparation is inextricably linked with the oven. Baked meat conquers with its aroma long before it hits the table. However, traditional way there is a more economical alternative - quenching at low temperatures. Compared to roasting, the method has at least two advantages: tough, inexpensive cuts are ideal; the meat does not need to be constantly turned over or watered - it’s enough that you add everything to the pan necessary ingredients and put it in the oven. To make a tough piece of beef incredibly tender and fragrant, it is enough not to repeat these typical mistakes.
As you know, tough, inexpensive parts of the carcass are best suited for extinguishing. Logically, any non-premium cut will do, but this is not entirely true. If the meat contains little connective tissue, after a long languishing it will either become too tough or turn into a mess. To use such meat for slow languishing is only in vain to translate products. For cooking at low temperatures, you need to take meat rich in collagen, such as shoulder, shank or brisket meat. With prolonged slow heating, the coarse collagen fibers of the connective tissue dissolve, making the texture of the meat tender, and the flavor bright and rich.
Some believe that there is no point in bothering with roast meat if it will languish later anyway. In fact, there is, because quick roasting is just what distinguishes delicious piece of stew meat from very tasty. It enhances the aroma. For some 6-7 minutes, the meat is covered with a golden crust, and with it it acquires unique taste. It is preferable to fry the meat in the same pan in which you will simmer it later - this will greatly enrich the taste and aroma of the dish.
Before adding all the extinguishing liquid to the pan, you can add only a small part and clean the sides of the dish from adhering pieces of meat with a spatula. This simple technique will make the taste of the gravy more concentrated. Instead of pouring the broth alone, pair it with wine or tomato paste and fresh herbs. Thanks to deglazing, the meat is even more flavorful.
As a rule, meat is stewed with vegetables. Since they cook at different speeds, putting them all together in a pan, you will most likely end up with something mushy with pieces of meat. To prevent this from happening, after deglazing, the meat should languish for some time in a broth with seasonings without vegetables. Usually a piece of beef weighing about 1.5 kg is stewed in the oven at 160 degrees, with the lid of the pan closed, for about 1.5-2 hours until it becomes soft, but still does not fall apart. Then vegetables are added to it and simmer all together already without a lid. As soon as the vegetables soften, the pan is taken out of the oven. If the dish is overcooked, you get overcooked meat with vegetable puree.
Meat is served along with vegetables and gravy, in which it all languished. To obtain the desired consistency, the gravy must be slightly thickened, and at the same time give it a rich and velvety texture. The whole difficulty is that this must be done without the formation of hated lumps and, it would be nice, without additional soiling of the dishes. A simple and convenient way to thicken gravy, and, in principle, any sauce, is bere-manier. In equal proportions (about 2 tablespoons each), mix softened butter and flour. Roll into a ball and put it in the gravy without meat and vegetables. Cook until it thickens, then add vegetables and chopped meat and heat them up.
Step-by-step recipes for cooking beef stew in a pan with herbs, vegetables and dried fruits
2018-09-20 Ekaterina LyfarGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
14 gr.
12 gr.
carbohydrates
1 gr.173 kcal.
Option 1: Classic Beef Stew Recipe in a Pan
As a rule, beef is baked in the oven, stewed in a saucepan or in a slow cooker. But it is much more convenient to cook it in a pan. The meat will turn out unusually juicy and tasty, and you can dip bread and buns into the gravy. If you stew beef with vegetables or cereals, you don’t have to think about an additional side dish.
Ingredients:
- Beef - 1.5 kg;
- 3 onions;
- Vegetable oil - 60 ml;
- Water - 200 ml;
- Salt, peppercorns.
Step by step recipe for beef stew in a pan
Cut off the film from the meat, remove the bones and excess fat. Cut the beef into small cubes. Experienced chefs It is advised to make bite-sized pieces.
Peel the onion from the husk. Cut it into half rings or straws. The pan can already be put on fire, we do not need oil yet.
Put the pieces of beef on a hot dry frying pan. Wait for the juice to stand out from the meat. It should evaporate almost completely.
When the beef is browned, you can pour it with oil. After 30 seconds, pour the pepper and all the chopped onion into the bowl. Salt the meat.
Mix all ingredients thoroughly. Let the onion fry a little in the oil. When this happens, pour hot water over the beef.
After the liquid boils, reduce the heat. Cover the skillet tightly with a lid or plate to prevent steam from escaping. Simmer the meat for another 2 hours on a tiny fire.
To keep the beef tender and juicy, pick the right pan. It should be heavy, with a thick bottom and walls. Enamelware not very well suited for cooking meat, it is better to take a wok or stewpan.
Option 2: A quick recipe for beef stew in a pan
Beef according to this recipe needs to be stewed for a very short time. Despite this, the meat is quite soft. The sauce of wine and cream perfectly emphasizes its taste.
Ingredients:
- Beef shoulder - 600 g;
- Red wine - 120 ml;
- Fatty cream - 200 ml;
- 2 red onions;
- Oil for frying - 50 ml;
- Paprika, Provence herbs.
How to quickly cook beef stew in a pan
Wash the beef. Wipe it all over with paper towels. Cut into small sticks no more than 1.5 cm thick.
Sprinkle the meat with pepper. At the same time, put a frying pan with oil on the fire. To start, 25 ml is enough.
Remove the skins from both onions. Cut them into small cubes. Sauté the onion for a few minutes until it becomes soft and translucent.
Pour wine over fried onions. Keep simmering until most of it has evaporated. alcoholic drink. Heat the cream in another bowl.
Pour the hot cream into the bowl with the rest of the ingredients. Reduce heat, add salt and seasonings. When the sauce thickens a little, pour it into another container. Pour the remaining oil into the pan.
Divide the meat into two parts. Lay the pieces of beef in the pan one by one. Fry for 3 minutes each batch, stirring constantly.
Pour the prepared sauce over the meat in the pan. If needed, add some more salt and spices. After boiling, cover the pot with a lid. Simmer the beef for another 7 minutes, then remove it from the heat.
Wrap the pan with a towel. Let stand for 10 minutes, then you can start serving meat.
Always use dry wines for beef. Semi-sweet, dessert or fortified drink may ruin the dish. You should also avoid wines with bright fruit or berry flavors.
Option 3: Beef stew in a pan with tomatoes
This dish is associated with Italian cuisine. fragrant herbs, tomatoes and juicy meat - what else do you need for delicious lunch? beef in tomato sauce Pairs well with freshly baked bread, spaghetti or mashed potatoes.
Ingredients:
- Beef tenderloin - 800 g;
- Rosemary, thyme - 3 sprigs each;
- Tomatoes "cream" - 10 pcs.;
- A pod of hot pepper;
- 3 cloves of garlic;
- Oil - 40 ml.
Step by step recipe
Chop the meat into small pieces. Put the pan on the fire immediately, pour all the oil into it.
Transfer the beef to the heated skillet. Sprinkle it with salt and spices, mix. Cover the container with a lid so that the meat started faster juice stand out.
Stew beef in own juice about 40 minutes. When the meat is soft, add chopped thyme and rosemary to it.
Finely chop or grate the garlic. The pepper pod must be cleaned of seeds, cut into strips. Send the ingredients to the bowl with the meat.
Rinse each tomato well and pat dry. Cut them into 2-4 pieces, depending on the size of the tomatoes. Pour into the skillet, filling in the gaps between the pieces of beef.
Continue to simmer the dish under the lid for another quarter of an hour. It is no longer necessary to mix, otherwise there is a risk of turning the tomatoes into mashed potatoes.
This recipe can be used for other types of meat as well. Try stewing veal, chicken or pork in a pan. Cooking time will vary depending on the meat chosen.
Option 4: Beef stew in a pan with dried fruits
Highly original taste obtained from beef, if you stew it with dried fruits and almonds. For more rich taste we will add to the dish chicken bouillon. It is better to cook it in advance, without adding salt and spices.
Ingredients:
- Beef - 800 g;
- Small bulb;
- Broth - 0.5 l;
- ½ lemon;
- Almonds - 70 g;
- Dried fruits (prunes, dried apricots, figs) - 140 g;
- Oil - 50 ml;
- 2 cloves of garlic;
- Dry white wine - 120 ml.
How to cook
cut the meat portioned pieces. Rub them with salt and pepper. Fry in vegetable oil until crispy.
Finely chop the onion and garlic. Add the ingredients to the pan, add a little more oil. Fry for 6 more minutes.
Pour the wine into the skillet. After a few minutes, when the drink has partially evaporated, add the broth and a glass of water.
Cut the zest from half a lemon. Add her to meat sauce. Simmer for another hour covered.
Finely chop dry fruits. Pour them into the pan, stir. Remove the lid, leave the meat on the stove for another half hour.
When the beef is soft, add the almonds to it. Stir, heat for another 5 minutes.
Not all parts of the carcass are suitable for stewing. The most delicious in the pan are ribs, meat from the lower leg, neck or shoulder blade. Loin and steaks are best left for cooking other dishes.
Option 5: Beef stew with vegetables in a pan
Meat with vegetables is quite satisfying, while the dish contains very few calories. It is suitable even for baby food. If you are cooking exclusively for adults, add fragrant spices. Beef goes well with coriander, basil, marjoram and suneli hops.
Ingredients:
- Beef - 400 g;
- Tomatoes - 300 g;
- Carrots - 70 g;
- Onion - 120 g;
- Potato - 300 g;
- Sweet pepper - 100 g;
- Bay leaf, oil for frying.
Step by step recipe
Peel the carrots and potatoes. Cut the ingredients into thin slices or strips.
Remove seeds from sweet peppers. Cut it into chunks. You can take several pods if you wish. different color. Then the dish will turn out even brighter.
Scald the tomatoes, remove the skin from them. Puree the pulp with a blender. Instead, you can just take canned tomatoes in its own juice.
Peel and chop the onion. Wash the meat in cold water let the liquid drain. Dry the beef, cut into large cubes.
Heat up the pan with a small amount oils. Throw in the pepper and tomato puree. Simmer for about 5 minutes, stirring.
Wash the pan, wipe it with a towel. Fry the beef in vegetable oil.
After 5 minutes, add onions and carrots to the meat. Continue heating the mixture for small fire until the vegetables are soft. Add sautéed peppers.
If there is too little liquid left in the pan, add some water or tomato juice. Place the potato slices in a bowl.
Salt the dish. Add pepper, Bay leaf and spices to taste. Simmer the meat for another 45 minutes over low heat.
The ingredients in this recipe can be changed depending on the season. In winter, try cooking beef with potatoes, carrots, or pumpkin. In summer and autumn, stew meat with tomatoes, bell pepper and zucchini.
Step-by-step recipes for stewed beef in a saucepan with potatoes, vegetables, eggplant and rice based on tomato, sour cream and soy dressing
2018-09-16 Julia KosichGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
16 gr.
12 gr.
carbohydrates
1 gr.182 kcal.
Option 1: Classic pot roast beef recipe
Beef is considered tough meat, so it is often used in the form of minced meat for cutlets and other dishes from chopped pulp. However, this species can also be put out for a relatively long time in different gas stations. It will turn out very tender and fragrant. And how to do everything right, you will understand by studying several recipes for beef stew in a saucepan in water, as well as sour cream, tomato and soy sauce.
Ingredients:
- 750 grams of back of beef;
- a couple of laurel leaves;
- five or six peppercorns;
- rock salt to taste;
- vegetable oil for frying meat;
- large onion;
- crushed black pepper to taste;
- liter of purified water.
Step by step recipe for beef stew in a pan
Carefully clean the back with a knife. Then wash and blot on all sides with napkins. Shift to big cutting board. Cut into small equal pieces.
In addition, remove the husk from a large onion. Wash and cut into small square plates.
Pour vegetable oil into a thick saucepan. Ignite on the middle burner. Throw in onions and beef.
Stirring all the ingredients with a spatula, fry for about five to six minutes. Only then put the laurel, fall asleep rock salt, whole peppercorns and ground pepper. Add water.
Mix everything well and cover with a lid. Lower the fire. Cook beef stew in a saucepan for an hour. When the water has completely boiled off, turn off the stove. The dish is ready for immediate serving.
It is permissible to add water not immediately, but in two or three passes. Thus, you can adjust its volume depending on the stiffness of the meat. As soon as it becomes soft and tender, you can no longer add water. As for spices, in addition to black pepper, you can include ready seasonings or individual herbs to taste.
Option 2: Quick pot roast beef recipe
For fast food we recommend to buy today's dish beef goulash, which remains only to stew with spices in enough filtered water.
Ingredients:
- a pound of lean beef goulash;
- half a kilo of boiling water;
- rock salt and black pepper in meat;
- large leaf of laurel;
- 85 grams of onions;
- liquid oil for frying.
How to quickly cook beef stew in a pan
Wash beef pieces. Onion clean and cut. Add a little vegetable oil to the pan.
When it warms up, add onion plates and beef goulash. Fry for six minutes. During this time, mix several times in a circle.
At the next stage, add rock salt and black pepper to taste. Also place a large bay leaf among the pieces. At the end pour boiling water. Put on a strong fire.
Cook for about half an hour until the liquid has almost completely evaporated. During this time, the stewed beef in the pan will become soft, which means it can be served with any side dish on the table.
Thanks to the preparation of meat at high temperature, it can be served after thirty minutes. Therefore, we recommend choosing lean goulash, which has already been peeled and cut in the store, which, in turn, also helps to reduce the time of this process.
Option 3: Braised Beef with Potatoes in a Pot
We propose to stew the next version of the dish together with fresh potatoes with the addition of sour cream, spicy laurel and fragrant dill.
Ingredients:
- 490 grams of beef ( rear end);
- 355 grams of potatoes;
- onion;
- vegetable oil;
- ground pepper and rock salt;
- 200 grams of medium fat sour cream;
- two glasses of water for extinguishing;
- a couple of laurel leaves;
- 6-7 grams of dill per meat.
How to cook
Wash the piece of the back, dry and cut into small portions. Also peel the onion and the whole potato.
Wash prepared vegetables thoroughly. Chop the onion, and cut the potatoes into medium-sized cubes of the same size.
Add a little vegetable (odorless) to the bottom of the pan liquid oil. After a few moments, add onions and potatoes. After frying the ingredients for a couple of minutes, add beef.
Cook root vegetables with meat for another seven minutes on the same medium heat. In parallel, chop the washed dill without thick stems.
After the specified time, pour a glass of water. Also add spices: rock salt and pepper (ground). Insert laurel. Cover with a lid.
Simmer the dish for about twenty minutes, during which mix all the sour cream with the second part of the water. Pour the dressing over the meat. Sprinkle with chopped dill.
Cook the beef stew in the pot for another twenty minutes until the potatoes are soft and the sour cream sauce has almost completely evaporated.
In order for the potatoes to cook with the meat at the same time, try to use medium or low fat beef. If there is a lot of fat, reduce the amount of vegetable oil for frying. Otherwise, the dish will turn out to be too oily, which is not always good.
Option 4: Beef stew with vegetables in a pot
Do you want to make beef not only tender, but also juicy? Add a few summer or autumn vegetables. It will turn out very tasty, and most importantly, healthy and fragrant!
Ingredients:
- large onion (onion);
- 75 grams of fresh carrots;
- 650 grams of medium-fat beef;
- two medium red peppers;
- three large tomatoes;
- rock salt and spices to taste;
- bunch of parsley;
- medium (up to 150 grams) zucchini;
- vegetable (sunflower) oil.
Step by step recipe
At the next stage, clean the beef piece from veins and fat. Wash and dry the meat. Divide small pieces. Turn on the big burner. Put a saucepan where pour a little oil.
As soon as the bottom warms up, pour in all the vegetables (without parsley) with beef inside. Stirring, fry for seven to eight minutes.
Then add any spices. Salt. Immediately pour out all the water. Mix again and cover with a lid. Slightly reduce fire power.
Simmer beef stew in a saucepan with vegetables for forty minutes, after which add finely chopped parsley. Mix with care. Cook until clear dressing has completely evaporated. This will take approximately ten minutes.
If after the set time the meat remains a little tough, pour in more boiling water and bring the beef to the desired state. Moreover, in this case, it is permissible to add a pinch of salt and spices, because a large number of water will do meat pieces with some fresh vegetables.
Option 5: Beef Stew with Rice in a Pot
Would you like to add some Asian culinary influences to your today's dish? Use soy sauce mixed with strong mustard as a dressing. And for satiety, we suggest adding a little white rice to the meat.
Ingredients:
- one and a half cups of rice;
- 550 grams of fresh beef;
- large onion;
- sunflower oil for frying;
- 145 grams soy sauce;
- dessert spoon of mustard;
- rock salt (a pinch);
- 6-7 grams of dill;
- one and a half cups of boiling water.
How to cook
Peel onion and beef. Wash both ingredients. Chop the first as finely as possible, and cut the second into equal portions.
Heat the sunflower oil in the bottom of the pan. Throw in the onion. After a few seconds, add the meat. Mix. Fry for five minutes.
At this time, wash well in a sieve White rice. Do this until the water is completely clear. Only after that, pour the cereal into the frying located in the pan.
Now pour boiling water and cook the dish on low heat for about a quarter of an hour. During this time, the liquid is absorbed, and the rice is almost completely cooked.
At the next culinary stage, dissolve strong mustard in soy sauce. In addition, chop all the washed dill. Pour greens into meat with rice. Pour in the soy sauce.
Stir the beef stew in a bowl. Simmer the meat for another twenty-five minutes on a very low heat until final preparation. At the same time, the dressing will be well absorbed into the cereal, which by this time will be soft and crumbly.
Depending on the rice variety, it may be necessary different amount water and soy sauce. Therefore, it is better to add both the first and second batches, observing the state of the cereal and adjusting the amount added according to the situation.
Option 6: Beef stew with eggplant in a saucepan
The last version of beef we stew with fresh eggplant with the addition of spicy tomato dressing, to which we recommend adding garlic and several spices at once to taste.
Ingredients:
- 500 grams of eggplant;
- 650 grams of beef meat;
- rock salt in meat;
- large onion;
- sunflower oil;
- 3 tbsp (full) tomato paste;
- 490 grams of boiling water for dressing;
- ground paprika and black pepper;
- hot pepper and garlic.
Step by step recipe
Peel the eggplant and onion from the top cover. Wash. Chop the first into small cubes, and chop the second.
Also cut the carefully washed meat piece into neat pieces. Peel and crush the garlic cloves. Measure out all the spices.
Pour sunflower oil into the pan. Ignite. Throw in beef, onion and eggplant. Mix in a circular motion.
After six or seven minutes, add a glass of boiling water to the frying. Leave covered over medium heat. Cook fifteen minutes.
Then combine and mix until smooth water (second glass) and tomato paste. In addition, add and evenly distribute paprika, ground and hot peppers, rock salt and chopped garlic.
Pour the spicy tomato dressing into the eggplant and meat. Continue cooking the stewed beef in the pan for another 20-25 minutes, after which turn off the stove burner and serve the dish with pickles and a side dish for lunch.
Ground hot pepper can be replaced with chopped fresh chili. Just adjust the amount to your liking. At the same time, be careful to meat dish in tomato dressing didn't end up being too spicy.
Beef is a tasty and nutritious meat that is a real pantry of protein, useful minerals and vitamins of group B. The most convenient way to cook beef is stewing, this process allows rather tough meat to become soft and tasty. Usually, the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the type of meat and the age of the cow or calf.
Beef stew - food preparation
First of all, the meat should be cleaned of films, cut into medium-sized pieces across the fibers and marinated. The process of marinating meat usually takes from 2 to 8 hours, it is necessary so that the meat after cooking becomes especially fragrant and stews faster. If you avoid pickling, you should be prepared in advance for the fact that the stewing will last at least 2 hours, while after pickling it may take less than an hour. Pickled or simply cut into pieces meat, fry in a pan on different sides for 5-7 minutes and put in a stewing container.
Braised beef - preparing dishes
Fry the meat in a pan, stew in a roaster, pan or clay pots. The dishes that are used for frying beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.
Recipe 1: Beef Stew with Onions and Potatoes
Beef goes well with potatoes, it is not surprising that the stew in this vegetable is the most popular among Russian housewives.
Ingredients:
- 500 grams of beef;
- 800 grams of potatoes;
- 2-3 onions;
- 1 tablespoon of flour;
- 2 tablespoons of butter;
- 2-3 pieces of bay leaf;
- a few pieces of cloves;
- 3 cups of boiling water;
- ground black pepper;
- 5 pieces of peppercorns;
- salt.
Cooking method
We cut the meat into 5-6 pieces, salt, pepper, bread in wheat flour and fry for butter until it appears golden brown. Add 1 glass of water to the pan, boil, add 2 more glasses of bitter water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add onion (finely chopped), potatoes, cloves, peppers and parsley to it. Simmer over low heat for half an hour or 40 minutes.
Usually to this dish serve vegetables or a salad of cucumbers and tomatoes.
Recipe 2: Russian Beef Stew
This dish was prepared by our grandmothers and great-grandmothers, today we have the opportunity to try one of their favorite delicacies.
Ingredients:
- 600 grams of beef;
- 3 onions;
- 1 carrot;
- 4 potatoes;
- 2 slices rye bread(sour);
- celery root;
- 150 grams of bacon;
- 50 grams of ghee;
- 2 glasses meat broth;
- 100 grams of flour;
- 100 grams of sour cream;
- Bay leaf;
- pepper;
- greens;
- salt.
Cooking method
Salt the meat and fry in melted butter, previously “rolling” in flour. Cut vegetables, mix them with bread and spices. In the container that will be used to stew the beef, lay the first layer of thinly sliced \u200b\u200bbacon, then put the fried meat, then vegetables, meat again, vegetables again. Pour the contents of the pot with hot broth so that the liquid covers the contents of the container. We put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before readiness.
Recipe 3: Beef Stew with Mushrooms
Beef goes well with mushrooms, it is not surprising that these ingredients are often part of the same dish.
Ingredients:
- 500 grams of beef;
- 500 grams fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black peppercorns;
- dill;
- salt..
Cooking method
We cut the meat into pieces, beat them off, fry together with onion rings. Mushrooms are fried separately in fat and added to roast beef. Pour the dish with sour cream, add pepper and salt. Transfer the beef and mushrooms to the pots, place in the oven and simmer for 2 hours.
The dish is served with boiled potatoes, previously covered with dill.
Recipe 4: Beef Stew with Prunes
Beef can be not only salty, but also sweet; a combination with prunes is very appropriate here.
Meat Ingredients:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters of vegetable oil;
Sauce Ingredients:
- 50 grams of wine vinegar;
- 1 glass of orange juice;
- 2 cups of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.
Cooking method
Cut the meat, fry, put in a container, pour water and simmer over low heat.
Separately prepare the sauce: mix wine vinegar and sugar, boil until golden color, then add Orange juice and broth. Add flour to the meat, pour the sauce, put the tomato paste. Stew the dish for half an hour, then add prunes, lemon slices and pepper, cook again over low heat..
For stewing, they usually take the shoulder part of beef.
Before stewing, the meat should be marinated, the easiest way is to pour red wine over it and leave for 6 hours.
Beef is stewed from 40 minutes to 2.5 hours.
To make the meat well stewed, become soft and tender, you can add alcohol, for example, vodka, beer or cognac.
If you don't like beef, then you just don't know how to cook it. We have collected for you the most helpful tips and simple recipes.
How to cook beef properly?
Top tips from chefs and gourmets so that you can quickly figure out the issue of cooking beef at home:
- meat taken from young animals has light fat and a soft pink shade of fibers, and from the elderly - yellow fat and a rich burgundy shade of fibers;
- there is no need to stew beef sirloin and low-fat steaks, they are already very tender, they can be cooked in a different way, and for stewing, take a shoulder, brisket, neck, ribs, steak on the bone or drumstick;
- tenderloin is ideal for stewing, but it is always expensive, so the cheaper and also good back of the carcass is more popular (in extreme cases, you can take a spatula, only it will cook for a long time);
- to prepare juicy beef, do not salt it immediately, fry on hot frying pan to the crust;
- to make the crust more pronounced, you can roll the pieces of meat in flour before frying;
- dishes with a massive bottom are good for stewing beef, for example, a Dutch roaster, (as an option, you can first stew the meat on the stove, then move it to the oven in a heat-resistant container, good example utensils for such dishes are enameled cast iron pans);
- when stewing, add vegetables to the meat, a good option- these are celery, onions, carrots, potatoes, peas, cabbage, zucchini, eggplant, mushrooms and greens (do not forget to defrost frozen foods beforehand);
- spices for beef will help you, ready mixes can be bought at the store (for example, rosemary, thyme, bay leaf, sage and other natural seasonings are suitable for meat);
- 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 stewed beef in the sauce in which the dish was prepared, it is much tastier and more aromatic;
- good garnish options for beef are mashed potatoes or sweet potatoes, potato fritters, turnip 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.
Easy beef stew recipes
Cooking in a multicooker
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. Ingredients listed are for 3 full servings. First, we will process the vegetables - we will do onion rings and cut the carrot into large circles.
Then we start frying the meat. First you need to wash the beef, then cut it into pieces convenient for you. We make light frying for 10 minutes, setting the frying mode on the multicooker. In the process, you need to stir the meat, so it will cook more evenly.
The first part of the process is to pour water, sprinkle with pepper and salt, add your favorite spices and cook in stewing mode for exactly 1.5 hours.
Then comes the second part of the process - the final one. I put onions with carrots. Stew 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 meat with 2 hours and 20 minutes, you will get about 7 small servings. Pre-fry the onion, cut into large, semi-rings, on the frying mode, the characteristic translucent appearance indicates readiness.
Then we cook the meat with onions. We cut it into small pieces. We fry for up to 10 minutes, in the process we forget to stir.
After the preparatory measures, the quenching stage begins. Dilute the tomato paste with water, add this sauce to the onion and beef. Salt, sprinkle with paprika. If desired, put hot peppers in small quantities, but this ingredient is only suitable for lovers of spicy dishes.
If everything is done correctly, then you can get something like Hungarian goulash. Pour in enough water so that the beef is almost completely covered. Let's add sugar. Cooking for 1.5 hours in stewing mode, in a slow cooker.
When the initial stewing is completed, cut the potatoes into cubes and put them in a bowl. Add another 30 minutes of stewing so that the potatoes are cooked too. Add pepper and salt as needed. Keep in mind that young potatoes cook faster, up to 20 minutes, and regular ones up to 30 minutes.
Potatoes with beef and sour cream are prepared in a similar way. It is enough to remove tomato paste from the recipe and put sour cream with a little water.
Beef and vegetables
Components:
- beef meat - 700 g;
- salt and pepper - any amount;
- tomatoes - 2 pcs.;
- water - 50 ml;
- zucchini - 1 pc.;
- vegetable oil - 3 tbsp. l.;
- pepper - 1 pc.;
- garlic - 2 teeth;
- 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 harvested - peppers, onions and carrots are cut into strips. We chop tomatoes with zucchini into cubes.
Then you need to fry the pre-peeled garlic cloves. To do this, pour oil into the slow cooker, fry whole cloves without skin, then remove them, you only need taste and aroma.
Let's start roasting the meat. My piece of meat and cut into small cubes. Cooking in frying mode. Frying should be stopped when the pieces are optimally browned.
Put vegetables in layers on the beef - onion, carrot, 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, moisture is released from vegetables, so the dish will still be in its own juice.
Pan cooking
Beef with potatoes and onions
Components:
- beef meat - 500 g;
- salt - arbitrarily;
- 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.;
- seasoning cloves - a few pcs.
Divide the whole beef into 6 pieces, sprinkle with pepper and salt. Next comes the breading with wheat flour. Subsequent frying in butter should continue until a dense crust is formed. Pour water into the pan - 1 cup, bring to a boil, add 2 more cups, cover everything with a lid to stew. The process will take 2 hours.
At the moment of half-ready, put finely chopped onions, bay leaves, potatoes, peppers and cloves. Having set a small heat, cook the dish for up to 30-40 minutes. It is good 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 - no restrictions;
- onions - 2 pcs.;
- sour cream - 1 cup;
- natural fat - 2 tbsp. l.
Cut the beef into pieces, beat them well, fry with onion rings. In another pan, fry the mushrooms with fat, then combine them with 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 - average. 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 in front of you is a sweetish dish, its taste is specific, but many people like it.
First we cut the beef and fry it. We put the meat in a container, pour water, simmer on low heat.
To make the sauce, you need to mix sugar with vinegar, put on fire and cook until the contents turn golden. Then pour in the broth and orange juice. Sprinkle flour over meat homemade sauce, add tomato paste.
The stewing time of the dish in any pan is 30 minutes. Then put chopped lemon, pepper, prunes. Continue slow simmering for a few more minutes.
Cooking in the oven
Stewed meat
Components:
- fillet on the bone - 1 kg;
- water - the right amount;
- frying oil.
It will take 4 hours to cook the meat, but it's worth it. No spices are needed to prepare this dish. And you get meat that tastes like a real steak with blood. Can be consumed chilled.
It is advisable to keep the beef at room temperature 30 minutes. Heat the pan and fry each side of the piece of meat, about 0.5 minutes.
Now we remove the meat on the bone in the oven, set the temperature to 90 degrees, note the time for 4 hours.
After the cooking process is completed in the oven, simmer the meat for another 30 minutes under the lid. Then you can serve amazingly tasty and fragrant beef. You can use any seasonings, pepper and salt when eating. But when cooking, spices do not need to be added.
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.;
- greenery - no restrictions;
- zucchini - 1 pc.;
- oregano - any amount;
- sweet potatoes - 1 pc.;
- butter - 4 tbsp. l.;
- champignons - 6 pcs;
- sour cream - 8 tbsp. l.;
- garlic - 2 teeth;
- hard cheese - 50 g.
This dish helps out well on a diet - it does not overload the digestive tract and at the same time is nutritious, satisfies hunger. Pot beef is easy to cook. It will take 1 hour and 45 minutes. You will have 4 servings.
Cut beef into small cubes. In each pot we put oil, half-rings of onion and meat. Cut the zucchini into cubes sweet potato. We cut the carrot into circles. Salt these vegetables and add to the pots on top of the beef.
To make the mushrooms look as beautiful as possible, cut them into slices, add oregano, put them in pots directly on the vegetables. Next add the sliced tomatoes. Then you need to season each serving with sour cream and grated cheese. You can also thinly slice the cheese.
And the final layer in pots is greens. Do not heat the oven so that the dishes do not crack, put the pots on a baking sheet, set the temperature to 180 degrees. The time of stewing and baking meat in the oven is 1.5 hours.
Chanahi style beef
Components:
- beef - 500 g;
- 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 teeth.
When you cook this dish, alluring and magical aroma of meat, vegetables and spices will disperse throughout your home. It is important that there is not much fat in this dish, so do not be afraid to eat it, you will not spoil your figure with it. AT this case no frying, all products are stewed naturally.
Omit the carrots for a chanakhi-style dish. It is not critical to replace beef with lamb, it will also be very tasty. In total, 2.5 hours will be spent on cooking.
Chop the onion finely. Cut the tomatoes into rings, chop the pepper, crush the garlic, cut everything else into cubes. We take pots and put beef, onions, potatoes, eggplants, garlic puree, tomato paste, tomatoes, peppers and any greens. We advise you to follow exactly this sequence from bottom to top.
All foods must be raw. Don't forget to add pepper, salt, some water and cover the lids. Set the pots on a baking sheet without preheating the oven. The time of stewing meat in pots is 2 hours, the heating temperature is 180 degrees.
Be sure to include beef on your menu as this meat is a light and nutritious source of protein. Follow our tips, recipes and you will cook brilliantly, delighting yourself and your loved ones. Enjoy your meal.
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