Vegetable stew with meat is considered the most universal dish V national cuisines all over the world. It can be served as a side dish and as a main dish, which can be cooked on " a quick fix"without any special culinary skills. The editors have selected the most delicious and original recipes vegetable stew, and also found out all the secrets of preparing it in restaurant style.
Vegetable stew with meat: recipes from around the world
Recipes for vegetable stew in different parts of our planet have their own characteristics, which add their own “zest” to this seemingly ordinary dish. Therefore, the main rule for success in cooking is “ assorted vegetables"is an improvisation of the hostess, who, without special effort can make from ordinary seasonal gifts of nature cooking masterpiece for your household.
Vegetable stew “Mexican Passion”
Ingredients:
- Red beans and corn – 400 g each
- Tomatoes and Bell pepper– 3 pcs.
- Onions and carrots – 2 pcs.
- Dried spices (paprika, garlic, ground tomatoes) – 0.5 tsp each.
- Chili pepper – 1 pc.
- Chicken – 500 g
Preparation: Mexican-style vegetable stew with meat is prepared according to the principle traditional dish Russian cuisine. Vegetables and meat should be cut into cubes, beans and corn should be prepared in advance (cook or use canned). Fry onions in a frying pan, then carrots, then add peppers and tomatoes. At the last stage, add beans and corn, which, together with all the spices, simmer for several minutes. vegetable sauce. Add chicken to the prepared vegetables and simmer for 10 minutes.
Classic vegetable stew
Ingredients:
- Potatoes – 500g
- Cabbage – 300g
- Tomatoes – 1kg
- Sweet pepper – 3 pcs.
- Zucchini, onions and carrots - 1 pc.
- Beef – 300g
- Broth – 200ml
- Salt, pepper - to taste
Preparation: A recipe for vegetable stew with meat and cabbage can be prepared using different technologies. Let's consider classic version this dish in a cauldron. To do this, place all the vegetables prepared and cut into neat cubes into a cauldron in layers - meat, potatoes, cabbage, bell peppers, onions and carrots, tomatoes and seasonings. Then pour all the ingredients with broth and simmer on the stove or in the oven for 30-40 minutes at medium temperature.
Vegetable stew "Spanish flamenco"
Ingredients:
- Zucchini – 2 pcs.
- bell pepper different color- 2 pcs.
- Tomato – 6 pcs.
- Onion – 2 pcs.
- Meat low-fat varieties(veal, turkey, rabbit) – 300g
- Sugar – 1 tsp.
- Salt, pepper - to taste
Preparation: Cut the pepper and onion into strips and fry until soft olive oil. Then they need to be caramelized - for this you need to add sugar and, stirring, simmer over the fire until all the pieces of vegetables become golden color. For this dish, zucchini and tomatoes are cut into slices and fried in a separate frying pan. The same manipulation should be carried out with meat. When the meat and vegetables are ready, they must be combined in one bowl and simmered for 5-7 minutes.
Vegetable stew “It couldn’t be simpler”
Ingredients:
- Beef – 500g
- Potatoes – 500g
- Onions, carrots - 2 pcs.
- Tomato, bell pepper – 2 pcs.
- Garlic and spices - to taste
Preparation: Fry the meat in the multicooker bowl in the “Baking” mode, then add diced onions and carrots to it and sauté for another 5-7 minutes. At the next stage, chopped potatoes, chopped tomatoes and spices are added to the stew. Pour a glass of water into the stew and bring it to readiness in the “Stew” mode. When serving, the dish is decorated with herbs.
Secrets of the perfect vegetable stew
To prevent vegetable stew from turning into porridge, culinary technologists recommend taking into account a few simple rules that will allow you to truly cook restaurant dish from seasonal vegetables:
- All vegetables for stew should be cut into equal cubes;
- Take meat and vegetables in a ratio of 1:3;
- Fry vegetables at varying degrees of readiness in separate saucepans;
- During stewing, do not stir the stew so as not to deform the vegetables;
- Stew vegetables in own juice without adding separate sauces.
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. How can you serve the stew? independent dish, and 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 can add black to the stew ground pepper 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. In a separate frying pan, fry the flour until golden brown, 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. The finished dish 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(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.
Vegetable dishes are rightfully popular with many housewives. They differ great taste and are very good for health, because vegetables are valuable source large quantity useful vitamins and elements. Here is a recipe for a delicious and easy-to-prepare vegetable stew with meat. Thanks to the addition of meat, this dish turns out to be very satisfying and tasty...
Ingredients
- 500 grams of beef (you can use pork, lamb and any other meat to your taste)__NEWL__
- 4 potatoes__NEWL__
- 1 carrot__NEWL__
- 1 onion__NEWL__
- 300 grams cabbage__NEWL__
- 2 small zucchini__NEWL__
- 5 small tomatoes__NEWL__
- 2 tablespoons tomato paste __NEWL__
- Salt__NEWL__
- Pepper__NEWL__
- Sugar__NEWL__
- Vegetable oil__NEWL__
Preparation:
1. Wash the meat, dry it and cut it into small cubes.
2. Heat the sunflower oil, add the meat and fry it, stirring from time to time.
3. Place the meat in a saucepan, pour in a little water and simmer over low heat until cooked.
4. Peel the potatoes, wash them, cut them into medium cubes.
5. Lightly fry in a frying pan with vegetable oil.
6. Add to the pan with the meat, add salt and pepper and continue to simmer.
7. Peel the onion, wash it, cut it into cubes. Fry on preheated sunflower oil.
8. The carrots must be peeled, after which they can be washed and chopped using a coarse grater and added to the onion. Lightly simmer the vegetables and place in the pan with the meat and potatoes.
9. Chop the cabbage and add to the pan with the vegetables.
10. Peel the zucchini, then wash and cut into small cubes.
11. Fry the zucchini in sunflower oil and place them in a saucepan. Simmer the stew under a closed lid until all vegetables are soft.
12. Wash the tomatoes, cut into cubes and add to the stew.
13. Peel the garlic, chop and add to the stew.
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, ground black pepper - to 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 a separate dish, or served with a side dish of rice or pasta.
Vegetable stew with meat is a hearty and tasty dish. It will replace one full lunch. At the same time, even an inexperienced cook can cope with its preparation.
How to properly and tasty cook meat stew. Stew with meat - general principles and cooking methods.
This French dish originally served as an appetizer before the main meal. Now stew plays the role of the main hot dish on the table. Stew can be prepared from a wide variety of products: vegetables, mushrooms, fish, meat. But, in most cases, we are accustomed to seeing all sorts of combinations of the above products as stews.
Of course, the most satisfying and delicious stew is made from meat. Almost any meat can be used to make stew. For easier and dietary option will fit lean beef, chicken and rabbit meat. And for lovers of something fattier, pork and lamb are perfect. When preparing meat stew, it is not at all necessary to use fillet or tenderloin. The presence of small bones and cartilage is quite acceptable here, and some gourmets simply adore stew on pork ribs, For example. In any case, whatever the meat, it must be flavored with a generous portion of all kinds of spices, seasonings and dry herbs. In addition, stews are often served with specially prepared sauces and gravies.
To obtain a complete independent dish, meat stew is prepared with vegetables. Any vegetables can be used, depending on the season and your taste preferences. Most often, meat stew is prepared with potatoes, zucchini, all types of cabbage and eggplant. But, it is quite possible to use several types of vegetables at once in one dish. And most importantly, don’t forget to add more onions and fresh herbs. Stew with meat and vegetables should be served hot as a separate dish; no additional side dish is required.
Stew with meat - food preparation
First of all, to prepare meat stew you will need meat. The meat must be fresh and of high quality. It is not at all necessary to use tenderloin or fillet to prepare this dish; the presence of veins and small layers of fat is quite acceptable. And many housewives claim that stew made from meat on cartilage is much tastier and richer.
As always, immediately before cooking, frozen meat will need to be thawed, washed and cut into medium-sized pieces. If you want to eat meat with a golden, appetizing crust, you will first need to fry it until half cooked and only then start preparing the stew. If the presence of a crispy crust is not a fundamental point for you, then you can immediately start stewing.
As for the choice of vegetables, as mentioned above, everything will depend solely on your gastronomic preferences. Vegetables can be absolutely anything. In addition, not only fresh, but also frozen vegetables are perfect for making stew. Therefore, even in winter period you can enjoy this delicious dish.
Before preparing the stew, vegetables are peeled, peeled, stalks and grains, then thoroughly washed and cut. It is important to remember that the stew does not allow for fine cutting. Both meat and vegetables should be cut into fairly large pieces.
Stew with meat - preparing dishes
You don't need any special utensils to prepare the stew. If you decide to pre-fry the meat, you will need good frying pan. It is best if it has a non-stick coating so as not to overload the dish. excess fats. In general, the stew is stewed on the stove in a deep pan.
Many recipes call for cooking stews in the oven. Then you will need a casserole dish or any deep heat-resistant form designed for the oven. Meat stew cooked in clay or ceramic pots is very aromatic. Many housewives like to stew meat and vegetables first on the stove, and then send the half-cooked meat to finish in the oven. It takes a little longer, but the stew turns out incredibly tender and flavorful.
Stew with meat - the best recipes
Recipe No. 1. Stew with meat and mushrooms
The combination of meat products with mushrooms in any variation is considered classic. Dishes prepared from these two products are very satisfying and incredibly flavorful. Stew with meat and mushrooms is no exception. It is not at all difficult to prepare; even a novice housewife can cope with this task.
To prepare stew with meat and mushrooms you will need following ingredients:
1. Meat (pork or beef) – 300 grams.
2. Mushrooms – 300 grams.
3. Potatoes – 3 medium-sized tubers.
4. Onion– 2 heads.
5. Carrots – 1 piece.
6. Tomato paste – 2 tablespoons.
7. Half a lemon.
8. Salt, ground black pepper, spices and seasonings to taste.
9. Fresh herbs– 50 grams.
10. Vegetable oil – 2 tablespoons.
Cooking instructions:
1. Pre-defrost the meat, wash it, dry it and cut it into medium-sized pieces. Peel the onions, wash them and cut them into half rings. Peel the carrots, wash them thoroughly and cut into slices. Peel the potatoes, wash them and cut them into large cubes. Any mushroom can be used to prepare this dish. If they are frozen, then first defrost them and drain all the released liquid. Fresh mushrooms you will need to peel, wash and cut into thin slices.
2. Heat a little vegetable oil in a frying pan with high sides. When the frying pan is hot, add the meat and fry over maximum heat until delicious crust. Then we send the carrots there and continue to fry for fifteen minutes, remembering to stir constantly. When the carrots become soft, add the onions and mushrooms to the pan. Fry everything together for another ten minutes.
3. Squeeze the juice out of the lemon halves, pour it into the frying pan, add salt, ground black pepper and your favorite spices and seasonings. Pour half a glass of boiled water over everything, stir, cover the pan with a lid and reduce the heat to medium. After the water boils, we need to reduce the fire to a minimum and simmer our future stew for thirty minutes. If the water boils away, add it; the pan should not be dry.
4. Now add the chopped potatoes to the frying pan. We dilute the tomato paste with boiled water and pour in the stew. Instead of tomato paste you can use tomato juice, then there is no need to dilute it with water. Mix everything thoroughly and simmer covered for twenty minutes. Once the potatoes are soft, you can turn off the heat.
5. Wash fresh dill or parsley thoroughly, dry it and chop it finely. Place the finished stew on deep plates, sprinkle with finely chopped herbs and serve hot along with sour cream.
Bon appetit!
Recipe No. 2. Stew with meat and eggplant
In most cases, potatoes are used when preparing meat stews. We suggest that you choose at least hearty vegetable- eggplant. Stew with meat and eggplant is not only extremely tasty and healthy, but also very bright and colorful.
To prepare stew with meat and eggplant you will need the following ingredients:
1. Meat – 300 grams.
2. Eggplants – 3 medium-sized pieces.
3. Bell pepper – 2 pieces.
4. Onions 1 head.
5. Carrots – 1 piece.
6. Fresh tomatoes- 3 pieces.
7. Vegetable oil – 2 tablespoons.
8. Salt, ground black pepper, dry herbs, spices and seasonings to taste.
Cooking instructions:
1. You can use any meat to prepare this dish, in our case it is veal. So, first defrost the meat, wash it, dry it with paper towels and cut it into medium-sized pieces. Wash the eggplants, peel them, cut off the stem and remove the core with grains, cut into large cubes. If the eggplants are young, then they do not need to be peeled and seeds removed. Wash the bell pepper, remove the seeds, cut off the stem and cut into strips. Peel the carrots, rinse thoroughly under running water and grate on a coarse grater. Peel the onions, rinse and cut into half rings. We also wash fresh tomatoes and cut them into cubes.
2. In a deep frying pan, do not heat a large number of vegetable oil and begin to fry the meat over high heat. When all the liquid has evaporated and meat pieces formed golden brown crust, place onion half rings in the frying pan and grated carrots, fry the vegetables until golden brown. Then add eggplants and bell peppers to the frying pan, add salt, ground black pepper, spices and seasonings.
3. Pour half a glass of boiled water into the frying pan, cover with a lid, reduce the heat to low and simmer everything together for twenty minutes. Don’t forget to stir periodically and add liquid as needed. After twenty minutes, add fresh tomatoes to the pan and simmer the stew for another ten minutes. After this, turn off the heat and let the stew cool slightly and brew.
Then we lay out ready dish into portioned plates and serve hot! Stew with meat and eggplant turns out incredibly tender, juicy and beautiful. In principle, it can be eaten as a separate dish, or it can be served with some side dish, for example, pasta or boiled white rice.
Bon appetit!
Recipe No. 3. Stew with meat and vegetables
We bring to your attention another option on how you can successfully combine meat and all kinds of vegetables in one dish. This recipe is universal, because completely different vegetables can be used, and in any case the dish will turn out tasty and aromatic.
To prepare a stew with meat and vegetables you will need the following ingredients:
1. Meat – 700 grams.
2. Potatoes – 10 medium-sized tubers.
3. Zucchini – 5 pieces.
4. Green beans – 500 grams.
5. Onions – 3 heads.
6. Fresh tomatoes – 5 pieces.
7. Bell pepper – 1 piece.
8. Garlic – 2 cloves.
9. Fresh herbs – 50 grams.
10. Vegetable oil – 3 tablespoons.
11. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. To prepare this dish, it is best to use pork tenderloin, but in principle any other meat will do. Thaw the meat in advance, rinse under running water, dry with paper towels and cut into medium-sized pieces. Heat a little vegetable oil in a saucepan and fry the meat over maximum heat until an appetizing crust forms.
2. Peel the onions, rinse and finely chop. In another frying pan, sauté the onion for vegetable oil until golden brown. Then place the fried onion in a saucepan on top of the meat.
3. Peel the potatoes, wash them and cut them into large cubes, fry them in the same frying pan and place them in an even layer on the onion.
4. Then fry the green beans; if desired, you can also cut them. Place in the saucepan with the next layer. Peel the zucchini, remove the seeds and cut off the stalk. Cut into large cubes, fry and place on top of the green beans.
5. Rinse fresh tomatoes under running water, cut into pieces and place on the zucchini. Wash the bell pepper, remove the seeds, cut off the stalk and cut into strips. We send pepper to tomatoes. Peel the garlic, cut into thin slices, and add to the rest of the ingredients. Rinse fresh herbs under running water, dry and chop finely, pour into a saucepan. You can use any greens, but it would be preferable here fresh basil. Add salt, ground black pepper, spices and seasonings to taste.
6. Pour into a saucepan boiled water about half. Place on medium heat, covering with a lid. Simmer for about thirty minutes until the vegetables are soft.
7. Place the finished dish on deep plates along with vegetable broth. Serve hot with black bread and sour cream. Bon appetit!
1. Stew can be prepared not only from fresh, but also from pre-processed products. In this case, everything needs to be coarsely chopped, placed in a saucepan, poured a small amount water and simmer over low heat, covered, for only fifteen to twenty minutes.
2. Any stew loves a generous addition of spices, dried herbs and all kinds of seasonings.
3. If you pour the future stew not just with boiled water, but, for example, meat broth, tomato or sour cream sauce, then the dish will turn out much more tender and richer in taste.
4. If you don’t find the vegetables specified in the recipe on hand, don’t be upset, but feel free to replace them with something else that is more accessible to you! There are no restrictions in preparing stew, so feel free to experiment and give free rein to your imagination.
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