Stew vegetables with meat recipe. Hotpot. Stewed meat with mushrooms and vegetables

Step 1: prepare the ingredients.

First, rinse the fresh pork tenderloin under cold running water. Then we dry it with paper kitchen towels to remove excess moisture, place it on a cutting board and cut off the film, veins, excess fat, and small bones that might have remained on it after chopping the carcass. Then cut the tenderloin into small pieces up to 2 centimeters in size and transfer to a bowl.

Next, peel the onions, carrots, and garlic, and remove the stalks and gut the seeds from sweet salad peppers.
Then, one by one, we place all the vegetables on a cutting board and chop them; the shape of the cuts is not important, but it is advisable that the size of the pieces does not exceed 1 centimeter.
For example, onions can be chopped into strips, half rings or quarters, carrots - the same or into cubes.
It is better to cut the sweet pepper into strips or small slices of any shape, and finely chop the garlic.

When the vegetables are prepared, place them in separate bowls. Then, using a can opener, open the jar of pineapple and, using a tablespoon, transfer the rings or half rings of the fruit to a cutting board.
Cut them into cubes, dry them with paper towels and place them in a separate bowl. We also put on the kitchen table all the other products that will be needed to prepare the dish, and proceed to the next step.

Step 2: prepare the meat stewed with vegetables.

Place a deep (preferably non-stick) frying pan over medium heat and pour 2-3 tablespoons of vegetable oil into it. After a couple of minutes, put the tenderloin in there, salt it to taste and fry for 15 minutes until a light golden crust forms on the pieces of pork.
Then pour in the soy sauce and let the meat simmer slightly, two minutes is enough. Then sprinkle the pork with sifted wheat flour, mix thoroughly and cook some more 5 minutes.

Next, put onions, carrots, bell peppers in the pan and fry everything together 12–15 minutes stirring occasionally with a wooden kitchen spatula. Then add pineapple pieces to them, pour in 50 milliliters of purified water and simmer the almost finished dish under a covered lid until the liquid has completely evaporated.

When the vegetables and meat soften, which is approximately in 5 minutes until the aromatic dish is completely ready, season them with tomato paste, ground black pepper, chopped garlic, vinegar and sugar.

Cook for the remaining time, remove the frying pan from the stove and let the delicious mixture brew under the lid for some more time. 10–15 minutes. After this, we arrange the dish in portions on plates and serve it to the table.

Step 3: serve the meat stewed with vegetables.

Meat stewed with vegetables is served hot. The best side dish for this dish – boiled or steamed rice, but as an exception, you can serve it with buckwheat, pasta, mashed potatoes or porridge from any cereal you like. It can also be served as an independent dish, optionally seasoning each serving with chopped herbs, sour cream or homemade cream. Enjoy delicious and simple food!
Bon appetit!

The set of spices is not important; you can use any spices that are added to meat or poultry dishes;

Instead of pork, you can use turkey meat;

Tomato paste can easily be replaced with fresh tomatoes ground in a blender;

If you do not have a non-stick frying pan, it is better to cook this dish in a cast iron cauldron.

Stew is a great dish for both everyday meals and Sunday lunches and dinners. For every day, of course, it is better for us to take meat that cooks quickly (chicken, pork, rabbit), but on weekends it is quite possible to cook beef, which takes longer to cook.

Stewing is one of the most useful methods of cooking, in which the maximum of nutrients is retained in the product, and the benefits of this dish are also increased due to the fact that we cook vegetables along with the meat. The stew, the recipe for which I offer today, is not pre-pounded, like beef for. We're in no hurry, so we'll just put it out for as long as we need.

You can take absolutely any vegetables for the dish that you currently have available - carrots, potatoes, cabbage, bell peppers, zucchini, cauliflower, broccoli or Brussels sprouts and others. True, not all vegetables need to be added at the same time, since some of them cook very quickly.

So, let's prepare the stew with vegetables...

Cut the meat into not very small pieces.

Fry the beef pieces in sunflower oil until a crust forms.

Place the fried meat in a pan for further stewing.

Grate or chop the white cabbage.

Place white cabbage, potatoes, carrots (cut into pieces) and coarsely chopped onions into a saucepan.

Fill with water, add tomato paste and salt. We extinguish at a low boil under a closed lid.

About 15 minutes before the end of the stew, add the broccoli and cauliflower, disassembling them into forks. The stewing time depends on the meat; it is this that needs to be cooked longer than other ingredients.

Stew with vegetables is a dish that already has both a side dish and a sauce. All we have to do before serving is add herbs and, if you like, ground pepper or other seasonings.

Meat and vegetables, prepared in any way, can be served during a family lunch or dinner. If you use your imagination and add to the basic recipe, you can create an excellent treat for a gala feast that all guests will enjoy.

How to cook meat with vegetables?

Various dishes of meat and vegetables need to be prepared, taking into account some simple rules, knowing the cooking time for meat components and vegetables so that all the pieces in the treat are cooked evenly.

To make the frying especially tasty, you need to simmer the meat for 15-20 minutes before adding vegetables.
Meat baked with vegetables is also first cooked separately. If you bake boiled pork or chicken, then add the vegetable components 20 minutes before the dish is ready.
When it comes to cooking in a cauldron or in pots, the meat is first fried, and then transferred to a container with vegetables and simmered for at least an hour.
The easiest way to cook is in a frying pan. The workpiece does not need to be defrosted first, but added to the dish 15 minutes before it is ready.

With vegetables - an easy way to prepare a quick hot dish for any side dish. This dish is prepared quickly and from available ingredients. You can supplement the vegetable set yourself, taking into account your personal preferences. Onion is an essential component in this dish; it softens the meat fibers.

Ingredients:

pork – 500 g;
onions – 1-2 pcs.;
sweet pepper – 2 pcs.;
carrots – 1 pc.;
tomatoes – 2 pcs.;
salt, pepper, thyme;
frying oil;
greens for serving.

Preparation

Finely chop the pork and fry in oil until the sides are golden brown.
Add quarter onion rings to the meat, add carrot strips and sweet pepper cubes.
Simmer over low heat for 10-15 minutes, add salt.
Set aside and sprinkle with herbs.

With vegetables in a cauldron - a good substitute for barbecue at a picnic. The pieces of meat come out soft and tender, and the aroma of spices and vegetables makes the dish unforgettably delicious. This treat is very reminiscent of Georgian canakhi in its composition and method of preparation, only it comes out with an appetizing “smoky” aroma.

Ingredients:

lamb – 800 g;
eggplants – 3 pcs.;
potatoes – 6-8 pcs.;
tomatoes – 6 pcs.;
onions – 3 pcs.;
sweet pepper – 3 pcs.;
garlic – 5 cloves;
broth or water – 1 l;
suneli hops, dill, cilantro, salt.

Preparation

Cut the eggplants, add salt and leave until the bitterness goes away. Wash, dry and fry in a cauldron.
Remove the vegetables and place the meat in the cauldron.
Fry until the sides are golden brown, add salt, season with suneli hops, and transfer to a dish.
Sauté the onion and pepper half rings and also place them on a separate dish.
Place the prepared ingredients in a cauldron in layers: eggplants, meat, half of the fried onions, tomato rings, cover with a layer of fried.
Pour in broth, sprinkle with herbs.
Simmer the meat and vegetables for an hour at a moderate boil.

Fans of unusual food will like it with vegetables. All the ingredients in the dish go well together, so you don’t want to add anything to it, the main condition is that the vegetables should be firm, slightly undercooked, with a golden brown crust. Fried fresh cucumber will add a special Asian flavor to the treat.

Ingredients:

pork – 800 g;
onion, sweet pepper, young zucchini - 1 pc.;
fresh cucumbers – 2 pcs.;
rice vinegar – 25 ml;
white wine – 50 ml;
frying oil;
soy sauce, honey - 1 tbsp. l.;
salt, sugar - a pinch;
sesame – 1 tbsp. l.

Preparation

Mix vinegar, sugar, wine, soy sauce and a spoonful of oil.
Cut the pork into strips and place in the marinade for 20 minutes.
Fry the meat until cooked, transfer to a plate.
Cut all the vegetables into strips, fry, add meat, mix, season with spices.
Pour in the remaining marinade and simmer for 2 minutes.

Meat baked with vegetables in the oven is a treat worthy of a special place on a festive table or a good option for a hearty lunch for those watching their figure. The base of the treat is beef tenderloin, but you can use pork or chicken fillet, just reduce the baking time.

Ingredients:

beef tenderloin – 1 kg;
potatoes, Brussels sprouts, carrots - 500 g each;
eggplant – 2 pcs.;
tomato – 3 pcs.;
garlic – 3 cloves;
white wine, soy sauce – 100 ml each;
grain mustard – 50 g;
rosemary – 2 sprigs;
salt pepper.

Preparation

Marinate the tenderloin in a mixture of mustard, wine, soy sauce, pureed garlic and rosemary. Leave for an hour.
Bake beef for 30 minutes at 200 degrees.
Place coarsely chopped vegetables on a baking sheet, add salt, pour marinade and bake for another 20 minutes.

Delicious meat with vegetables in pots in the oven can be supplemented with all kinds of ingredients and spices. The dish is saturated with the aromas of all components and as a result it turns out very appetizing. This recipe does not require preliminary preparation; you need to make a sauce, which will play a major role in cooking.

Ingredients:

veal – 1 kg;
onions – 2 pcs.;
potatoes – 8 pcs.;
sweet pepper – 2 pcs.;
garlic – 4 cloves;
tomatoes – 6 pcs.;
water – 500 ml;
paprika, cumin, coriander, dried chili, oregano;
salt;
canned beans – 600 g.

Preparation

Cut the tomatoes, fry in a frying pan, season with spices, pour in water, bring to a boil. Punch with a blender.
Place the meat with chopped vegetables and beans in the pots, pour in the sauce and place in the oven for 2 hours.

Meat with vegetables in a sleeve in the oven is very easy to prepare. All ingredients are placed in a special baking bag and cooked at the same time. The result is an excellent dish, enough for a large company. Meat pieces can be marinated in spices and vegetable oil in advance.

Ingredients:

chicken thighs – 6-8 pcs.;
potatoes – 6 pcs.;
carrots – 3 pcs.;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
olive oil – 3 tbsp. l.;
salt, pepper, paprika, curry, thyme;
garlic – 3 cloves.

Preparation

Mix pureed garlic with oil and all spices.
Marinate the meat for 30 minutes.
Chop the vegetables coarsely, place them in a baking bag, add the meat, tie the sleeve and shake, mixing the ingredients.
Make several punctures, bake the meat in a sleeve with vegetables for 35 minutes.

If you have meat with mushrooms and vegetables, use this simple set to prepare a delicious rich soup. Chicken fillet goes well with champignons. Vegetable ingredients can be simple - potatoes, onions, carrots, but the list can be expanded by using a frozen mixture, herbs and a variety of spices.

Ingredients:

champignons – 300 g;
chicken broth with meat – 800 ml;
potatoes – 3 pcs.;
onions, carrots - 1 pc.;
hot pepper – ½ piece;
salt, pepper, herbs.

Preparation

Sauté the onion, add mushroom slices and grated carrots. Fry until done, add salt.
Boil potatoes in boiling broth.
Pour the roast into the soup, add salt and pepper.
Throw chopped pepper and herbs into the finished soup.

Cooking a stew of vegetables and meat comes down to mixing the prepared ingredients and not simmering for long. The dish turns out to be self-sufficient and does not require any side dish. Traditional vegetables are potatoes, onions, carrots, peppers, but you can add broccoli and green beans.

Ingredients:

beef – 700 g;
onions, carrots - 2 pcs.;
broccoli – ½ piece;
green beans – 200 g;
potatoes – 3 pcs.;
garlic – 3 cloves;
broth – 500 ml;
salt, pepper, thyme and rosemary.

Preparation

Fry the meat and transfer to a baking dish.
Sauté the onion and carrot strips.
Transfer the roast and remaining vegetables to the meat, stir and season with spices.
Pour in the broth and simmer the meat and vegetables in the oven for 45 minutes.

Stewed meat with vegetables in a slow cooker is easier to prepare than any dish with a similar composition of ingredients. You need to fry the ingredients in the bowl of the device and leave everything to simmer, determining the cooking time, the smart gadget will do the rest on its own. This dish does not require a side dish; the hot dish is quite self-sufficient.

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. A delicious lunch 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 like a very thick sauce with large pieces of vegetables and meat. It is noteworthy that stews are traditionally classified as French cuisine, while in Italian cuisine similar dishes are prepared from highly ground ingredients. Italian meat - a typical stew, pasta sauce.

In domestic cuisine, as a rule, stew refers to almost all stewed dishes consisting of large pieces. Moreover, as a rule, in most cases, this is meat stewed with bones. Various kinds of stews in Hungarian cuisine are also classified as stews. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, this dish is perfect even for a 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 a chicken egg released on top of the dish and then baked.

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 g
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 are young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot pepper pods. And ripe tomatoes for the sauce are important. Everything can be bought at the bazaar or in a store.
Meat and young vegetables for stew
Clean the pork from films and bones, if any. Heat a little vegetable oil in a saucepan 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. Cut the hot pepper into small pieces. Add carrots, garlic and pepper to the fried meat.
Add carrots, garlic and pepper to the fried meat
Fry meat and vegetables for 6-7 minutes over medium heat. For 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 a thinner 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.