Vegetable stew with meat recipes with photos. Meat stew with potatoes for a hearty lunch or dinner

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 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.

What to cook for lunch quickly and tasty

The article will tell you about cooking methods, the benefits of stew for dietary nutrition. With these recipes for vegetable stew with meat, you can always surprise your guests

2 h

100 kcal

5/5 (1)

Stew is a dish that is equally successful for those who love and know how to cook, and culinary lazy ones.

No one can say exactly where and when it arose. But every nation has such a dish.

It is known that the word stew itself has French roots and is translated as “stimulating appetite”. What more precisely can reflect its essence! I want to eat even from the smell when cooking stew.

The stew was originally called pieces of meat, fried in oil and seasoned with sauce. Then they started adding vegetables.

Goulash and beef stroganoff are also varieties of stew.

But let's not bore you with long historical references. First, let's cook this dish, and then learn interesting facts about it!

"We sit" on a diet, enjoying the stew

Stew healthy dish. Nutritionists advise it to be eaten by people with problems of the gastrointestinal tract, obese, with some low blood counts.

This is an interesting dish, you can increase or decrease the number of calories in it.

So when frying, calories increase, and if you throw vegetables immediately into a cauldron, then the stew will be low-calorie, of course, if you cook it with lean meats, and even better with chicken.

Stew is very useful for children, it is a source of vitamins for growth. Experts advise cooking stew for a child at least twice a week, moreover, using a different set of vegetables.

The stew is also good because everyone can choose a certain set of products that is necessary for his body.

Useful properties of vegetables that form the basis of the stew

Eggplants are very low in calories and can be stew base for overweight people.
Zucchini is 90% water, and the solid residue contains a large amount of vitamins B, E, C, PP. As well as phosphorus, potassium, magnesium. Ideal for fighting swelling.
Cauliflower contains an even richer set of vitamins and minerals. It is completely digested, and at the same time removes water. Virtually no contraindications for use.
Tomatoes with a low calorie content dull the feeling of hunger. They are called universal remedy for all diseases.
Carrots are a well-known source of carotene.
Bulgarian pepper ─ a storehouse of vitamins A, B, C, iodine and magnesium.

How to cook meat stew

Exist three fundamentally different ways cooking stew.

First way suitable for those who cook with pleasure, strictly according to the recipe and are not in a hurry. This is a method when each vegetable and meat is stewed or fried separately, and almost ready-made, they are combined into one.
Second way: the whole cooking process takes place in one container, but the ingredients are added gradually.
And the third way─ for people who do not like to spend a lot of time in the kitchen. All vegetables, meat, seasonings are put in a saucepan and stewed with oil and water for about an hour. Everything, the dish is ready.

By the way, most often the last way stew turns out very well, especially if cooked in pot or cauldron placed in the oven, or, at worst, in the oven.

And if you put vegetables and meat on a deep baking sheet and put in the oven for about half an hour, and then sprinkle it with grated cheese, then no one will refuse such a stew. And the set of vegetables here can be the most diverse. One piece of advice: vegetables need to be cut larger than on a stew in a saucepan.

Georgian chicken ragout

Let's start the step-by-step preparation of the stew.

Prepare the following ingredients for Georgian stew:

This is the second type of stew where all the ingredients are laid out gradually

We clean the eggplants, cut them into thin half rings and soak in cold water.
We wash and clean the potatoes, cut them into cubes and set to boil.
While the potatoes are cooking, prepare the onion: chop finely, wash the pepper and also cut into cubes.
Fry onion and pepper until golden brown. Put the onion and pepper in a bowl.
We throw the eggplants into a colander and fry them in oil in a pan where the onion was.
We return the eggplant with potatoes.
Preparing the tomato paste. To do this, grate the washed tomatoes (they should be soft), and discard the skin. Put the tomato paste into the skillet. Add some water and continue to simmer.
Fry chicken pieces on all sides, add crushed garlic to the frying oil. We spread to vegetables.
Finely chop the herbs and throw to the vegetables.

Our stew is ready.

Pork ragout with potatoes

Ingredients:

Pork 400 gr
Potatoes 4 pieces
Eggplant 2 pieces
Zucchini 1 piece
Carrot 1 piece
Onion 2 pieces

Cauliflower 1 small head
Green peas 1 cup
Tomato paste 1.5 cups
Pepper, salt, herbs, vegetable oil.

Let's start cooking:

Wash and cut into cubes all vegetables.
We put a cauldron on the stove and begin the process. But do not forget to put the pieces of eggplant soaked in cold water.
Pour vegetable oil. We need about half glass.
Do not rush, wait until it boils. We lower the onion into the boiling oil, wait until the oil boils again and lower the meat, also cut into small pieces.
Stirring, bring the meat to half-cooked and pour a little water.
We again give the opportunity to boil and lower the carrots and cauliflower, mix and waiting five minutes, add eggplant.
Now it's the turn of the potatoes. It needs to be cut into cubes.
Next comes the zucchini. We spread the tomato paste and bring the dish to readiness. We spread the peas and cook for a few more minutes over medium heat.
Sprinkle greens already in plates.

It is allowed to add minced meat instead of meat to stew with potatoes, this will save you a lot of time for cooking.

Ragout with minced pork

This meat stew recipe belongs to the third cooking method.

A feature of this stew will be the fact that there is a leek.

We will need:

Minced pork 500 gr.
Green beans 300 gr
Leek at least 100 gr (otherwise it makes no sense to put it ─ you won’t feel it).
Carrot 3 pcs.
Tomatoes 3 pcs.

Zucchini zucchini 2 pcs.
Canned green peas 2 cups
Broccoli cabbage, if possible 1 head
Spices, salt, oil.

We cut all the vegetables into cubes and put them in a cauldron with boiling oil. Simmer for about forty minutes. Add green peas, spices, finely chopped herbs. We simmer for a few more minutes - and we call the household members languishing from the smell.

Master class: pumpkin stew

With this dish, you can easily surprise your guests!

Need to find medium sized pumpkin. We don’t take a large one, the stew will not soak there as it should.
Wash and dry pumpkin. Then carefully cut off the top in the shape of a cap. We do not throw it away, this is an important detail.
We carefully take out the pulp. Just cut with a knife and scoop out with a spoon. We throw away the seeds - this is the only thing that we will not need in a pumpkin.
Next we make the filling. We need for her: carrot, cauliflower, celery, onion, eggplant. It is better not to add zucchini: it releases too much liquid and if there is melon pulp in the dish, it will be superfluous). You can add peas.
Meat finely chop. Ideally, it is better to mix pork and beef. But you can do anything, even chicken.
Stew in a deep frying pan until half cooked, laying out gradually, as we already know how.
First onions in boiling oil, then meat.
Then eggplant (did you remember to soak it?), cauliflower, carrots, celery, pumpkin pulp.
If you decide to add peas, then this is, as always, at the very end. (Fans of experimenting can take corn instead of peas). But in this case, we add everything quickly. Vegetables should be slightly raw.
We spread this mass in a pumpkin, close the lid and put in an oven preheated to 200 degrees for half an hour.
We take it out, decorate it on a plate and put it on the table in front of the eyes of the astonished guests.

What to put in a stew and whether to put at all?

The basis of any stew is an almost constant set of vegetables. It is not accidental: they always put onions. He attaches piquancy and flavor, tomatoes are needed for a sour note, zucchini releases liquid and allows you to reduce the amount of plain water and thus makes the dish more saturated. Carrots increase the amount of vitamins and improve the appearance of the dish. Do not do without herbs and spices.

But we have to use garlic sparingly.

And if you decide to put a new herb or spice in, first smell it, rub it between your fingers, taste it, add it to a small amount of food, such as broth. Then decide whether or not to add it. Even if this seasoning is included in the recipe, this does not mean that it is right for you.

In many recipes of national southern and Eastern European cuisines, it is widely used chilli or simple hot pepper. For a person living in the North, such spicy food is simply harmful.

In stews, some vegetables are found almost constantly, while others are rarely or completely unfairly forgotten.

This is primarily cabbage. All varieties of cabbage can be successfully used in stew: white, red, kohlrabi (usually rubbed on a coarse grater), broccoli, Brussels sprouts (small cabbages are put in the whole stew, and this becomes the highlight of the dish).

It is good to add lentils, beans, both canned white and red, and pre-boiled in salted water, to the stew. Gives originality to the dish and green beans.

A rare vegetable so far scorzonera or black carrots, very rich in vitamins. It is cleaned and also rubbed on a coarse grater. There are stew recipes that include radishes and radishes.

Here is an approximate set of products for such a dish: meat, onion, radish, radish, bell pepper, celery root, white cabbage.

Lovers of experimenting and creating new recipes add to the stew lime, pickles, lemon.

Many recipes for stew with mushrooms. Before putting the mushrooms in the stew, they must be boiled. It's better to do it even then. When you pan fry them.

You didn't know about stew

Italian sauce bolognese, which suddenly became so popular with us─ also stew. There are so many recipes for bolognese that the Italian Association of Restaurateurs and Chefs has announced the official composition of the sauce: beef, pork, pancetta (greasy pork breast, felted in herbs), onions, carrots, celery, tomato paste, meat broth and red wine. Now you can try to make the bolognese, which is universally recognized in Italy.

In Britain, stew is called stu and especially do not bother with the ingredients. They put everything that they currently have in the refrigerator: any meat and any set of vegetables. Do the same and proudly announce to your family that you have prepared stew.

And in a country far from the British Isles, practical people also live. Schools train sumo wrestlers in Japan chankonabe─ stew, where they put everything that is available to the cook. If your loved ones get bored, feel free to switch to chankonabe.

The next dish that should make all your loved ones proud of you is fricassee.

Classic fricassee - pieces of meat fried in butter. After frying, they are sprinkled with flour and stewed in meat broth. Then add cream mixed with egg yolk. At the last moment, everything is seasoned with lemon juice and pepper. Also nothing complicated, but in this case you need to think about the side dish.

For those who like to combine meat with a side dish in one pan, suitable Irish stew. It was prepared by Irish women for shepherd husbands. Finely chop the meat (usually in Ireland they take lamb, but any other meat is also used), while vegetables are cut on the contrary, coarsely. However, the list of vegetables is short: potatoes and onions. All this is folded into a deep frying pan or thick-walled pan and stewed for about an hour.

This dish was not to everyone's taste. One of the heroines of the story of Agatha Christie called the Irish stew "dog's dinner, potatoes and gravy." Everyone stews meat with potatoes and onions, but not everyone knows that this is an Irish stew. So please your family: today you have not meat and potatoes, but Irish stew.

In Russia, Alexander Radishchev first wrote about stew in the 18th century. But, of course, our ancestors ate stew without knowing what exactly they were eating! So in peasant families on holidays they cooked turnips with meat. Why not stew?

Ragout is a versatile dish. Classic on the one hand and very diverse on the other. Its taste depends on the set of vegetables and their proportions. Every self-respecting housewife has her own versions of this dish.

In contact with

First we need to prepare the eggplants, for this they need to be washed and cut into cubes. Bitterness must be removed from eggplants by sprinkling them with salt for 10 minutes. After the time has elapsed, wash the eggplants abundantly under hot water, drain the water.

Cut the chicken fillet into small pieces, fry in sunflower oil on both sides.

When the meat is fried until golden brown, add diced carrots and onions, fry a little, stirring occasionally.

Next, add eggplant with chopped cabbage to meat and vegetables, mix well and simmer for 5 minutes, not forgetting to stir occasionally. Potatoes need to be cut into cubes and fried in sunflower oil in a separate pan until golden brown.

Pour fried potatoes into a pan with meat, eggplant and cabbage, add diced sweet peppers and zucchini (I have frozen ones), mix.

Fry the stew over medium heat for 7-10 minutes, stirring occasionally. At the end, salt, pepper, pour in tomato juice and simmer for another 3 minutes. Appetizing, tasty, juicy vegetable stew with chicken is ready.

Enjoy your meal!

As soon as the season of young vegetables comes, I advise you to cook vegetable stew with meat. If for some reason the meat is unacceptable, the recipe is easily transformed to your desires. 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 dish prepared by frying meat and vegetables, followed by a long stew with little or no liquid addition. 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 referred to as French cuisine, while in Italian cuisine such dishes are prepared from heavily chopped ingredients. Italian meat - a typical stew, pasta sauce.

In domestic cuisine, as a rule, almost all stews consisting of large pieces are understood as stews. And, as a rule, in most cases, it is meat stewed with bones. Various kinds of stews of Hungarian cuisine also belong to the stew. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, such a dish is perfect even for a festive table.

In the Balkans, you can often find a delicious vegetable stew with meat, usually it is called, and the composition and cooking technology is always different. Meat, seasonal vegetables, a lot of onions - everything is stewed in a pot, and 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.

A feature of any stew, and vegetable stew with meat is no exception, is long-term stewing on the lowest fire with an abundance of spices. Meat and vegetables literally melt without noticeable signs of liquid boiling. Most of the vegetables turn into a thick and flavorful sauce.

Vegetable stew with meat can be prepared with available vegetables, and they can be replaced. It is important that the vegetables are young and do not stain the finished dish in “their” color. Optionally, you can always make the stew thick enough to serve the pieces by pouring the sauce over them. Or cook the stew liquid, like soup or. The amount of liquid in the dish is optional.

Vegetable stew with meat. step by step recipe

Ingredients

Pork (lean) 400 gr
Young zucchini 2 pcs
Carrot 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pieces
Onion 2-3 pcs
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 st. l.
Salt, black pepper, coriander, sugar Spices

Vegetable stew with meat is best cooked from pork without fat, so that the pieces of meat remain dense and stand out in the dish. Young vegetables characteristic of the beginning of summer - young zucchini, with unformed seeds, 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 market or in the store.
Meat and young vegetables for stew
Clean the pork from films and bones, if any. Heat some vegetable oil in a saucepan and let it warm up for a few minutes. Cut the pork into large pieces so that it is convenient to take them with a fork. Fry the pork pieces in hot oil until lightly browned.
Pork cut into large pieces
Peel the carrots and cut into cubes. Divide the head of young garlic into cloves without peeling them from the shell. Peel the pods of hot peppers from seeds and internal white partitions - they give the main sharpness of the pepper. Cut 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 a more even frying, it is better to mix everything. As soon as the carrot becomes softer, add the chopped onion into large strips. Continue to fry meat and vegetables for another 5-6 minutes.
Add coarsely chopped onion
Young zucchini can not be peeled, used together with the skin. Then the pieces of zucchini will not mix with the sauce, and will stand out - the vegetable stew with meat will be from 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 pan. The vegetables need to be soft.
Saute vegetables until soft
Meanwhile, scald ripe red tomatoes with boiling water and remove the seeds and skin. Grind the pulp with a blender to a puree state. 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 in the tomato puree
Cover the saucepan with a lid and reduce the heat to low, where the sauce still shows signs of boiling. The liquid should not boil intensively in any case, otherwise all the vegetables will spread into porridge. Stew 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 cooked
If you want a more liquid dish, you can add quite a bit of liquid. But, it is preferable that the stew with meat and vegetables be thick. In extreme cases, you can remove the lid from the saucepan and let the excess liquid evaporate.

Step-by-step recipes for cooking vegetable stew with pork, beef, lamb, minced meat: options for vegetable stew with meat and potatoes, zucchini, cabbage, eggplant, beans

2018-04-07 Marina Danko

Grade
prescription

2164

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

5 gr.

carbohydrates

7 gr.

95 kcal.

Option 1: Vegetable stew with meat - a classic recipe

Ready to cook a stew? Stock up on a deep frying pan or pot, such dishes are most convenient. For stews, the juiciness of vegetables and the freshness of meat are especially important. Try not to exceed the recommended amount of spices and do not use spicy ones, unless it is directly indicated in the recipe.

Ingredients:

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

Step by step recipe for vegetable stew with meat

Remove the upper, coarse leaves from the cabbage, rinse the head of cabbage, dry it and chop it into thin strips. Carrots and onions, peeled and washed, cut into cubes by a centimeter, and potatoes - larger, about twice.

Pour beans and cabbage with boiling water, in a volume of 0.7 liters, boil for ten minutes and select vegetables with a slotted spoon in a colander. In a dry frying pan, fry the flour to a caramel color, then very slowly add about a glass of water, stirring and breaking up lumps with a whisk.

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

Cut the pork into small cubes and fry in oil with strong heat, almost bringing to readiness.

We put the meat in the pan with the vegetables, the previously stewed cabbage with beans, add a little sauce and simmer for a short time under the lid. Then add salt, season with spices, add the rest of the sauce and dilute with vegetable broth. Stew for twenty minutes, then check the meat and vegetables for readiness. Wrap the finished stew and let it brew for a quarter of an hour.

Option 2: Vegetable stew with meat in a slow cooker according to a quick recipe

A good way to make the stew more flavorful is to sauté carrots and onions separately in a frying pan in unrefined oil. Be sure to heat it up strongly, and sprinkle the vegetables with a little coarse salt.

Ingredients:

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

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

Rinse the chicken, separate from the bones and cut into medium-sized pieces, into pieces of any shape.

Pour a thin layer of oil on the very bottom of the bowl, program the work in the “Frying” mode for twenty minutes, adjusting the temperature by 150 degrees. Fry the meat for ten minutes, stirring occasionally.

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

Wash and peel the potatoes and zucchini, just rinse the eggplant. Cut these vegetables into cubes, with a side of about two centimeters. Finely chop the cabbage, free the pepper from the seeds and dissolve finely, into cubes.

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

Pour a glass of boiling water over the entire surface, add pepper and add salt to taste. We program the slow cooker to stew for two hours and close the lid tightly. The vegetables will be soft, but for extra freshness, sprinkle the stew with herbs before serving.

Option 3: Delicious vegetable stew with beef and cheese dumplings in a slow cooker

Any kind of cheese is suitable for making dumplings, but if you have a choice, give preference to young, with a sharp, spicy taste. If you like the stew and decide to cook it more often, try cooking half the dumplings with dill, it will turn out very original.

Ingredients:

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

In dumplings:

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

How to cook

To keep the taste well preserved in the meat, cut it into cubes up to three centimeters in size. We start the slow cooker in the frying mode for 20 minutes, pouring oil, spread the beef. Fry for about a quarter of an hour, stirring as needed. Then add the onion, and a minute before turning it off, sprinkle with flour.

In a bowl of a suitable size, combine the tomato with mustard, add sugar, soy sauce and pepper. While stirring, add half a liter of water. Pour into a bowl and switch the operating mode to quenching, lasting two hours. Immediately cut large mushrooms and carrots into thin semicircles, put them in the rest of the products. We cook in a closed slow cooker, stirring several times.

About forty minutes before the end of the stew, pour the cream into a shallow bowl, pour in the flour and cheese chips. While stirring, release the egg, add salt, chopped garlic and parsley. Knead soft dough, divide into small balls. We put the dumplings in the slow cooker twenty minutes before the program stops, together with them we send the lavrushka there. In addition to the greens indicated in the list of products, chop another half a glass finely, season the stew with it - this way it will be even tastier.

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

Minced meat is suitable for any, including poultry meat. If it does not contain fat at all, grate some frozen fat to it. Such a stew with minced turkey meat will be very tasty.

Ingredients:

three juicy bell peppers;
one hundred grams of champignons;
a kilo of potatoes;
two glasses of green beans;
three hundred grams of pork, medium-fat minced meat;
carrots, large, sweet varieties and three onions;
paste, tomato - a third of a glass;
soy sauce - two tablespoons;
two cloves of garlic;
to taste - spices, mild.

step by step recipe

After cleaning, dissolve the carrots and onions into thin slices. We clean the potatoes and cut them thinly into plates, dissolve the mushrooms with the same thickness and shape.

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

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

Stew the stew under the lid with very low heat for up to twenty minutes, then mix it with the tomato, add water if necessary and season with chopped garlic.

Option 5: Vegetable stew with pork under cottage cheese filling in the oven

The variety of processed cheese offered as an alternative greatly changes the taste of the stew, but by no means makes it worse, you can consider that you have two recipes at once, instead of one. Pork must be fresh, but there are no other requirements for it, except cut off excess fat if you prefer less high-calorie dishes.

Ingredients:

pork trimmings - 0.7 kilograms;
medium-sized carrots - three root crops;
two fresh eggs;
half a glass of thick, fatty sour cream;
three large apples;
a small, young zucchini or two hundred grams of pulp from a large one;
three large potatoes;
five small onions;
soft curd cheese or processed "Yantar";
vegetable oil;
spicy, mild spices (or a ready-made stew set);
pepper and coarse garden salt.

How to cook

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

We cut the peeled carrots with zucchini into two-centimeter cubes, while we transfer the meat to a bowl and cover, and blanch the vegetables in the broth for about five minutes.

Apples and potatoes are peeled and cut into slices, a centimeter thick. With the last call, stew them in the broth, up to ten minutes, then lay them out to cool slightly.

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

Put sour cream in a bowl, release eggs into it and add cheese. Stirring thoroughly, add the spices, and then the broth remaining from the stew. Pour the sauce over the half-finished stew, heat the oven up by twenty degrees, cook the stew until a rich blush.

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

The dish should be spicy enough, otherwise use no more than a third of the pulp of hot pepper. Another way to use it - without cutting, put on top of the products and remove the stew when ready. The aroma in this case will be preserved, but the sharpness will almost not be added.

Ingredients:

four potatoes;
four hundred grams of pork meat;
five tablespoons of mild tomato sauce and the same amount of oil;
one small zucchini and eggplant;
a large onion and a carrot of the same size;
a pod of hot fresh pepper;
one stalk of celery;
three pinches of pepper;
salt and a large clove of garlic;
young greens.

step by step recipe

Cut the washed pork into cubes up to three centimeters in size. Heat the oil in a regular frying pan and fry the meat in it until almost cooked, then transfer to a pot.

On the remaining fat, brown first small cubes of carrots, then potatoes, cut twice as large. We shift the vegetables to the meat. If necessary, add oil and fry slices of zucchini, eggplant, celery rings. Everything is sequentially sent to the pot.

Mix the tomato, chopped hot pepper, salt, grated garlic and spices in a bowl, add two glasses of water. Pour the sauce over the stew, put on moderate heat and mix. If the sauce is not enough to cover all the food, just add water.

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

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

If you're carving a bird yourself, don't forget about a simple way to make the gravy of almost any dish noticeably richer. Boil all meat trimmings, bones and offal and use the broth to make the stew.

Ingredients:

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

How to cook

Coarsely chop the peeled potatoes, put to boil with parsley, and add a little salt. Peel the skin off the carrots, grate finely. Cut the onion first into half rings, and then chop with a knife into checkers.

The type of meat is indicated approximately, in total you need up to 400 grams of chicken and you can take it from any part of the carcass. Separate the flesh from the bone and cut not too finely. We heat the pan, pour in the oil, then spread the onions, meat and carrots. Salt, simmer for five minutes, and season with spices.

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

Option 8: Vegetable stew with lamb in a cauldron

For those who like lamb, the following recipe is designed in the style of Central Asian cuisine. An original dish is being prepared, of course, in a cauldron and on an open fire, but in the case of an ordinary kitchen, put a couple of naturally smoked chicken wings in a pot half an hour before turning it off.

Ingredients:

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

step by step recipe

When heated slightly above average, heat the pot strongly and pour in the oil. We calcine to a “white haze”, then lay the lamb cut into medium slices. Fry, stirring a couple of times.

Dissolve the onion quickly, in large half rings, spread to the meat and mix. We clean and cut the carrots lengthwise, dissolve thinly, in halves of circles. We put it in a pot, level it, cover it tightly. Stew for seven minutes and sprinkle with spices, put chopped garlic and parsley.

Cut the tomatoes and the pulp of bell pepper into slices, put the first layer. We add the bottom layer and lay the eggplant mugs next. Sprinkle with zira and also salt. Last we put the potatoes, chopped coarsely, season with ground pepper, zira and add.

Pour in water, preferably hot, evenly at the level with the top of the potatoes. We stand the stew under the lid for up to two hours at a moderate boil. We fill with a lot of greens and mix.