Cooking vegetable stew with meat. Meat stew with potatoes for a hearty lunch or dinner

Vegetable stew with meat is considered the most versatile dish in national cuisines around the world. It can be served as a side dish and a main dish that can be cooked in a hurry without any special culinary skills. The editors have selected the most delicious and original recipes for vegetable stew, and also found out all the secrets of its preparation in a 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 bring their own “zest” to this seemingly ordinary dish. Therefore, the main rule for success in preparing "assorted vegetables" is the improvisation of the hostess, who, without much effort, can make a culinary masterpiece for her household from the usual seasonal gifts of nature.

Vegetable stew "Mexican Passion"

Ingredients:

Red beans and corn - 400 g each
Tomatoes and sweet peppers - 3 pcs.
Onions and carrots - 2 pcs.
Dried spices (paprika, garlic, ground tomatoes) - 0.5 tsp each.
Chili pepper - 1 pc.
Chicken - 500 g

Cooking: Mexican-style vegetable stew with meat is prepared according to the principle of a traditional Russian dish. Vegetables and meat should be cut into cubes, beans and corn should be prepared in advance (boil or use canned). In a frying pan, fry the onions, then the carrots, then lay the peppers and tomatoes. At the last stage, add beans and corn, which, together with all the spices, simmer for several minutes in vegetable sauce. Add the chicken to the prepared vegetables and simmer for 10 minutes.

Classic vegetable stew

Ingredients:

Potato - 500g
Cabbage - 300g
Tomatoes - 1kg
Sweet pepper - 3 pcs.
Zucchini, onions and carrots - 1 pc.
Beef - 300g
Broth - 200ml
Salt, pepper - to taste

Cooking: a recipe for vegetable stew with meat and cabbage can be prepared using different technologies. Consider the classic version of this dish in a cauldron. To do this, lay all the vegetables prepared and cut into neat cubes in a cauldron in layers - meat, potatoes, cabbage, sweet 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.
Bulgarian pepper of different colors - 2 pcs.
Tomato - 6 pcs.
Onion - 2 pcs.
Meat of low-fat varieties (veal, turkey, rabbit meat) - 300g
Sugar - 1 tsp
Salt, pepper - to taste

Cooking: Cut the pepper and onion into strips and fry in olive oil until soft. Then they need to be caramelized - for this you need to add sugar and, stirring, simmer over a fire until all the pieces of vegetables turn golden. Zucchini and tomatoes for this dish are cut into circles and fried in a separate pan. The same manipulation should be carried out with meat. When the meat and vegetables reach readiness, they must be combined in one bowl and stewed for 5-7 minutes.

Vegetable stew "It couldn't be easier"

Ingredients:

Beef - 500g
Potato - 500g
Onions, carrots - 2 pcs.
Tomato, bell pepper - 2 pcs.
Garlic and spices - to taste

Cooking: fry the meat in the multicooker bowl in the “Baking” mode, then add the onion and carrots chopped into cubes to it and sauté for another 5-7 minutes. At the next stage, chopped potatoes, chopped tomatoes and spices are added to the stew. The stew is poured with a glass of water and in the “Extinguishing” mode it is brought to readiness. When serving, the dish is decorated with herbs.

Secrets of the perfect vegetable stew

To prevent porridge from vegetable stew, culinary technologists recommend taking into account a few simple rules that will allow you to cook a truly restaurant dish from seasonal vegetables:

All vegetables for the stew should be cut into equal cubes;
Take meat and vegetables in a ratio of 1: 3;
Fry vegetables with varying degrees of readiness in separate saucepans;
During stewing, do not stir the stew so as not to deform the vegetables;
Stew vegetables in their own juice without adding separate sauces.

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

The composition of this dish can include pure vegetables, fish, and mushrooms, but the most appetizing and tasty stew is obtained from meat.

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

Stew with meat - food preparation

Before cooking, all products must be thoroughly washed, the meat should be separated from the bones, fat layers and skin, and the vegetables should be cleaned. Then 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 the stew, you will need a pot of a suitable volume in which vegetables and meat will be boiled or stewed. To pre-fry the meat, you will need a pan or stewpan with a non-stick coating.

Recipe 1: Bulgarian Style Beef Ragout

This dish has a bright aroma and taste due to the presence of dry wine in the ingredients. Fans of a truly Bulgarian very spicy taste can add black ground pepper to the stew to taste.

Ingredients

1 kg meat (lean beef)
100 ml dry white wine
1 table. a spoonful 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 pan with the addition of vegetable oil until transparent. Wash the meat, cut into pieces, salt and fry in a saucepan over high heat until half cooked. After that, add a little water or broth to the saucepan, and then pour the wine. In a separate pan, fry the flour until golden brown, put it on the meat, reduce the heat to a minimum and then simmer the meat until tender. Boil carrots, beans and potatoes in a saucepan (cut into slices). After that, put all the vegetables, including onions, in a saucepan, mix, sprinkle with herbs.

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

This recipe is credited with a Belgian origin, possibly due to the use of Brussels sprouts in it. The finished dish is very tender, appetizing and fragrant. Due to the wide variety of types of meat used in it, it will easily lead the menu of a hearty dinner or lunch.

Ingredients

300 g beef brisket
250 g lamb (shoulders)
100 g lean pork
250 g pork sausages
500 ml chicken broth
100 g swede
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 pour over the broth. Add 500 ml of boiled water, bay leaf and salt to taste. Bring to a boil over medium heat, skimming off foam. Then reduce the heat to a minimum and cook the meat for about 2 hours.

Rinse the vegetables, peel and cut into cubes, disassemble the Brussels sprouts with your hands into inflorescences, add to the meat. Simmer for about 30 more minutes.

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

Recipe 3: Ragout 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 sand "baskets", which are easy to buy ready-made in the store.

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
a handful of raisins
250 ml chicken broth
150 ml dry white wine
2-3 table. tablespoons grated hard cheese
1 lemon
salt, pepper, herbs (to taste)
ready-made "baskets" of puff or shortcrust pastry

Cooking method

Rinse the chicken, salt, sprinkle with lemon juice and remove for 1-1.5 hours in a cool place. After that, cut into pieces, put in a saucepan and fry in vegetable or olive oil over high heat until golden brown.

Wash mushrooms and carrots, peel, finely chop 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 put the rest of the ingredients (peas, raisins, herbs and wine) into the stew. Cook for another 10-12 minutes.

Then remove from the stove, cool slightly and add the egg yolk. Gently mix, remove the meat and vegetables with a slotted spoon and arrange them in “baskets”, sprinkle with grated cheese on a fine grater. Pour the remaining sauce into a gravy boat and serve separately.

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

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

Vegetable dishes are rightfully popular with many housewives. They have a great taste and are very healthy, because vegetables are a valuable source of a large number of useful vitamins and elements. Here is a recipe for a delicious and easy-to-cook 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 of your choice)__NEWL__
4 potatoes__NEWL__
1 carrot__NEWL__
1 bulb__NEWL__
300 grams cabbage__NEWL__
2 small zucchini__NEWL__
5 small tomatoes__NEWL__
2 tablespoons of tomato paste__NEWL__
Salt__NEWL__
Pepper__NEWL__
Sugar__NEWL__
Vegetable Oil__NEWL__

Cooking:

1. Wash the meat, dry it and cut into medium-sized cubes.

2. Heat sunflower oil, put the meat and fry it, stirring from time to time.

3. Put the meat in a saucepan, pour in some water and simmer over low heat until tender.

4. Peel potatoes, wash, cut into medium cubes.

5. Lightly fry in a pan with vegetable oil.

6. Add to the pan to the meat, salt, pepper and continue to simmer.

7. Peel the onion, wash, cut into cubes. Fry in preheated sunflower oil.

8. Carrots must be peeled, after which it can be washed and chopped with a coarse grater, sent to the onion. Lightly stew the vegetables and send to the pan with meat and potatoes.

9. Chop cabbage, add to the pan with vegetables.

10. Peel the zucchini, then wash and cut into medium-sized cubes.

11. Fry the zucchini in sunflower oil and send them to the pan. Stew the stew under a closed lid until all vegetables are soft.

12. Wash the tomatoes, cut into cubes and send 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, preferring different methods. This is not surprising, because vegetable stew is a very tasty, healthy and satisfying dish that can replace not only a side dish, but also a whole dinner. Vegetable stew with meat is especially satisfying. It is dominated by a mixture of 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 just cut the ingredients that make up the vegetable stew and stew them, you should not expect that you will get a truly tasty and mouth-watering dish. In order for the stew of vegetables with meat to come out appetizing and tasty, you need to know and follow a few simple, but no less important rules.

Vegetables cook faster than meat, so stews always start with meat products. Cut the meat should not be too large pieces. Before combining with vegetables, the meat must be fried. This will allow him to cook at the same time with them and not lose juiciness during the cooking process.
To prepare vegetable stew, you can use any meat, it is only important that it be 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, tough and tasteless, it will be difficult to chew and swallow even with juicy vegetables.
When preparing the stew, it is important to observe the order of laying the vegetables themselves, as they have a different structure and, accordingly, are cooked at different times.
Try to cut the vegetables for the stew into even medium-sized pieces of approximately the same size and the same shape. In this case, the dish will look much more appetizing.

The rest of the preparation of vegetable stew with meat will depend on the chosen recipe. However, regardless of the method of preparation of the dish, it does not hurt to sprinkle it with fresh herbs before serving. It will not only decorate the stew and give it a pleasant aroma, but also make it healthier.

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 needed;
salt, seasonings - to taste.

Cooking method:

Wash the pork, remove the films, cut 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. 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, remove the skin from it with a vegetable peeler. Cut in half lengthwise and scoop out the seeds with a spoon. If your zucchini is very young, these manipulations are superfluous. Cut the zucchini into pieces of about 1 cm.
Peel the potatoes, cut them in the same way as zucchini.
Wash the cabbage. After removing sluggish or spoiled leaves, chop it coarsely.
In a large thick-walled saucepan or a capacious cauldron, heat the vegetable oil. Put in it the onion, cut into medium-sized 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 crust.
Reduce heat slightly and add carrots and cabbage. Fry them together with the meat for 10 minutes, stirring constantly.
Put the remaining vegetables in the pot. Pour in some water. Add salt and seasonings.
Cook 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 indicated in the recipe, you will need a sufficiently capacious container. If you do not have a large cauldron or a large-sized 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 - to taste.

Cooking method:

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

When laying out the stew on plates, do not spare the sauce: it is delicious, and it will be very pleasant to eat the dish with it.

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 needed;
spices - to taste.

Cooking method:

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

Despite the simple composition, vegetable stew with meat and mushrooms turns out to be very tasty, juicy and fragrant. It can be eaten on its own or served with rice or pasta.

Vegetable stew with meat is a hearty and tasty dish. It alone will replace a full meal. 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 methods of preparation.

This French dish was originally served as an appetizer before the main meal. Now the 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 used to seeing all kinds of combinations of the above products as stews.

Of course, the most satisfying and delicious meat stew is obtained. Almost any meat can be used to make stew. For a lighter and more dietary option, lean beef, chicken and rabbit meat are suitable. And for lovers of something fatter, pork and lamb are perfect. When preparing meat stew, it is not at all necessary to use fillet or tenderloin. Here, the presence of small bones and cartilage is quite acceptable, and some gourmets simply adore stew on pork ribs, for example. In any case, whatever the meat, it must necessarily 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 get a full-fledged independent dish, meat stew is cooked with vegetables. Vegetables can be used absolutely any, depending on the season and your taste preferences. Most often, meat stew is cooked 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, do not forget to add more onions and fresh herbs. Stew with meat and vegetables should be served hot as an independent dish, no additional garnish is required here.

Stew with meat - food preparation

First of all, to prepare meat stew, you need meat. The meat must be fresh and of good quality. It is not necessary to use tenderloin or fillet to prepare this dish, the presence of veins and small fat layers is quite acceptable. And many hostesses 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 ruddy appetizing crust, then you will first need to fry it until half cooked and only then start cooking 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, then, as mentioned above, everything here 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 stews. Therefore, even in winter, 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 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 make the stew. If you decide to pre-fry the meat, then you will need a good frying pan. It is best if it is non-stick coated so as not to overload the dish with excess fat. In general, the stew is stewed on the stove in a deep saucepan.

Many recipes call for the stew to be cooked in the oven. Then you will need a goose casserole or any deep heat-resistant form designed for the oven. Meat stew cooked in clay or ceramic pots turns out to be very fragrant. Many housewives like to stew meat with vegetables first on the stove, and then send the half-finished meat to readiness in the oven. It takes a little longer, but the stew turns out to be incredibly tender and fragrant.

Stew with meat - the best recipes

Recipe number 1. Ragout with meat and mushrooms

The combination of meat products with mushrooms in any variations is considered a classic. Dishes made from these two products are very satisfying and incredibly fragrant. Stew with meat and mushrooms is no exception. It is not difficult to prepare it, even a novice housewife can cope with this task.
To prepare a stew with meat and mushrooms, you will need the following ingredients:
1. Meat (pork or beef) - 300 grams.
2. Mushrooms - 300 grams.
3. Potato - 3 medium-sized tubers.
4. Onions - 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 greens - 50 grams.
10. Vegetable oil - 2 tablespoons.
Cooking instructions:
1. Pre-defrost the meat, rinse, discuss and cut into medium-sized pieces. Onions are peeled, washed and cut into half rings. Peel the carrots, wash thoroughly and cut into circles. Peel potatoes, wash and cut into large cubes. Any mushroom can be used to make this dish. If they are frozen, then defrost them first and drain all the released liquid. Fresh mushrooms will need to be cleaned, washed and cut into thin plates.
2. In a frying pan with high sides, heat up a little vegetable oil. When the pan is well heated, spread the meat and fry over high heat until an appetizing crust appears. Then we send carrots there and continue to fry for fifteen minutes, not forgetting to stir constantly. When the carrots become soft, we poison the onions and mushrooms in the pan. We fry everything together for another ten minutes.
3. And squeeze the juice from the lemon halves, pour it into the pan, add salt, ground black pepper and your favorite spices and seasonings. Pour everything with half a glass of boiled water, mix, cover the pan with a lid and reduce the heat to medium. After the water boils, the fire must be reduced 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 we send chopped potatoes to the pan. Dilute the tomato paste with boiled water and pour over the stew. Instead of tomato paste, you can use tomato juice, then it does not need to be diluted with water. Mix everything thoroughly and simmer under the lid for twenty minutes. After the potatoes become soft, the fire can be turned off.
5. Wash fresh dill or parsley thoroughly, dry and finely chop. We lay out the finished stew on deep plates, sprinkle with finely chopped herbs and serve hot with sour cream.
Enjoy your meal!

Recipe number 2. Ragout with meat and eggplant

In most cases, when cooking stews with meat, potatoes are used. We suggest that you choose an equally satisfying vegetable as an addition to meat - eggplant. Ragout with meat and eggplant is not only extremely tasty and healthy, but also very bright and colorful.
To prepare the stew with meat and eggplant, you will need the following ingredients:
1. Meat - 300 grams.
2. Eggplant - 3 pieces of medium size.
3. Bulgarian pepper - 2 pieces.
4. Onion 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, the meat is pre-defrosted, washed, dried with paper towels and cut into medium-sized pieces. Wash eggplant, peel, cut off the stem and remove the core with seeds, cut into large cubes. If the eggplants are young, then they can not be peeled from the peel and seeds. Wash the bell pepper, clean from the grains, cut off the stalk and cut into strips. Peel the carrots, rinse thoroughly under running water and rub on a coarse grater. We clean the onion from the husk, rinse and cut into half rings. Wash fresh tomatoes and cut into cubes.
2. Heat up in a deep frying pan a large number of vegetable oil and begin to fry the meat over high heat. When all the liquid has evaporated, and a golden crust has formed on the meat pieces, put onion half rings and grated carrots into the pan, fry the vegetables until golden brown. Then we send eggplant and bell pepper to the pan, add salt, ground black pepper, spices and seasonings.
3. Pour half a glass of boiled water into the pan, cover with a lid, reduce the heat to a minimum and simmer everything together for twenty minutes. Do not forget to stir occasionally and add liquid as needed. After twenty minutes, we send fresh tomatoes to the pan and simmer the stew for another ten minutes. After that, turn off the fire and let the stew cool down a bit and brew.
Then we lay out the finished dish on portioned plates and serve hot to the table! Ragout with meat and eggplant is incredibly tender, juicy and beautiful. In principle, it can be eaten as an independent dish, or it can be served with some kind of side dish, for example, with pasta or boiled white rice.
Enjoy your meal!

Recipe number 3. Ragout with meat and vegetables

We bring to your attention another option of how you can successfully combine meat and all kinds of vegetables in one dish. This recipe is universal, because vegetables can be used completely different, and the dish in any case will turn out tasty and fragrant.
To prepare a stew with meat and vegetables, you will need the following ingredients:
1. Meat - 700 grams.
2. Potato - 10 tubers of medium size.
3. Zucchini - 5 pieces.
4. String beans - 500 grams.
5. Onions - 3 heads.
6. Fresh tomatoes - 5 pieces.
7. Bulgarian pepper - 1 piece.
8. Garlic - 2 cloves.
9. Fresh greens - 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. Defrost the meat in advance, rinse under running water, dry with paper towels and cut into medium-sized pieces. In a saucepan, heat a little vegetable oil and fry the meat at maximum heat until an appetizing crust forms.
2. Peel the onion from the husk, rinse and finely chop. In another pan, sauté the onion in vegetable oil until golden brown. Then put the fried onions in a saucepan on top of the meat.
3. Peel the potatoes, wash and cut into large cubes, fry in the same pan and lay in an even layer on the onion.
4. Then fry the green beans, if desired, you can also cut it. We send it to the saucepan with the next layer. Peel the zucchini, remove the seeds and cut off the stem. Cut into large cubes, fry and spread on top of green beans.
5. Rinse fresh tomatoes under running water, cut into slices and place on zucchini. Wash the bell pepper, remove the seeds, cut off the stalk and cut into strips. We send pepper to tomatoes. We clean the garlic from the husk, cut into thin slices, send to the rest of the ingredients. Rinse fresh greens under running water, dry and finely chop, pour into a saucepan. You can use any greens, but fresh basil is preferable here. Add salt, ground black pepper, spices and seasonings to taste.
6. Pour about half the boiled water into the saucepan. We put on medium heat, covered with a lid. Simmer for about thirty minutes until the vegetables are soft.
7. We lay out the finished dish on deep plates along with vegetable broth. Serve hot with black bread and sour cream. Enjoy your meal!

1. Stew can be prepared not only from fresh, but also from pre-processed products. In this case, everything must be coarsely chopped, sent to a saucepan, poured with a small amount of water and simmered over low heat under a lid for only fifteen to twenty minutes.
2. Any stew likes 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, with meat broth, tomato or sour cream sauce, then the dish will turn out to be much more tender and richer in taste.
4. If you have not found the vegetables indicated in the recipe at hand, do not be discouraged, but feel free to replace them with something else that is more accessible to you! There are no restrictions in cooking stew, so feel free to experiment and let your imagination run wild.