History of meat stew
The word itself "stew" comes from French "ragout", which originally referred to snacks served before meals. This meat stew was stewed for a very long time over low heat, sometimes with beans, Brussels sprouts, and mushrooms. The zest of such a dish was given by the addition of beer or wine, and the thickness was achieved with the help of black bread crumb.
In Russia, this term began to denote any dish with a foreign pedigree, although it can be assumed that something similar was still prepared in our country. In one form or another, meat and vegetable stew is present in the menu of different nations, and is designated as “lecho”, “ratatouille”, “azu”, “fricassee”, etc. In oriental cuisine they also love a similar stew in sauce, but in the strength of tradition, it is much more acute there.
How to cook meat stew according to the current rules of restaurant masters? The recipe must contain lamb, beef, pork, game, and poultry in a 1 to 1 ratio to vegetables. In the vegetarian version, the protein base is beans or beans. And while foreigners like to use eggplants, zucchini, various types of cabbage, and leeks, our traditionally popular meat stew with potatoes is traditionally popular. Well, together with KhozOboz we will prepare such a dish, additionally enriching it with fresh vegetables.
Ingredients for meat stew
A recipe for meat stew with potatoes and vegetables will require approximately the following list of products:
- Beef (pulp) – 0.5 kg;
- Tomatoes - 3 very ripe medium fruits;
- Bulgarian sweet pepper – 1 large vegetable;
- Broccoli (can be frozen) – 300 gr.;
- Potatoes - 6 large root vegetables;
- Carrots - 1 pc.;
- Medium-sized onion (can be red) – 1 pc.;
- Black pepper, salt, dry Provençal herbs, bay leaf - to taste;
- Garlic (1-2 heads);
- Red hot pepper (1-2 pcs.) – optional;
- We also need vegetable oil for frying, about 100 grams.
Cooking meat stew
The recipe for meat stew with vegetables from KhozOboz includes the following preparation steps:
- Cut the beef into small cubes, like pilaf. Place the meat in heated oil in a deep, thick-walled frying pan (cauldron), fry until half cooked;
- Cut the onion into thin half rings and add to the beef;
- At the same time, cut the carrots into small pieces and immediately place them for frying. Bring vegetables and meat to a slightly golden color, add salt, add herbs, spices, black pepper, which should also be lightly fried, releasing the flavor into the vegetable oil;
- Chop the pepper into cubes and immediately put it on the fire;
- Tomatoes also need to be cut into small pieces and added to our dish;
- We separate the broccoli into inflorescences and place it in a cauldron together with the hot pepper, not forgetting to stir the mixture;
- Cut the potatoes as you prefer. Place the pieces on top of the vegetables, add about 100 grams. water, bay leaf and cover with a lid. Leave to simmer for about 15-20 minutes over low heat until the potatoes are cooked. At this stage, for a sophisticated presentation, you can add about 200 grams. wines that will then need to be evaporated.
- The dish is ready! The function of the sauce will be performed by natural juice, oil and spices; be sure to mix the ingredients before serving.
Options for preparing stews with vegetables
As already mentioned, preparing meat stew is possible with any vegetables and mushrooms. However, there are different technologies for the cooking process itself:
- Meat stew with zucchini can be pre-simmered and then placed in pots in the oven for 20-30 minutes. Before serving, sprinkle with grated cheese.
- Meat stew with cabbage, peas, carrots and meat can be prepared in a dietary way - by first boiling the beef and steaming the vegetables, and then boiling them in a saucepan in water with tomato paste.
- The recipe often includes prunes, without which it is unthinkable, for example, the Algerian version of lamb. An excellent inclusion here would be saffron, cinnamon and ground red pepper.
- Eggplant stew can be made by cutting vegetables (tomatoes, potatoes) into thin slices, which then need to be fried and baked in the oven. In this case, do not miss the chance to serve an original meat stew, the photo of which is simply mesmerizing, beautiful and elegant, like in the movie “Ratatouille”.
The benefits of meat stew with vegetables
Beef and veal are considered one of the healthiest types of meat, due to their high content of trace elements such as iron, which is useful for low hemoglobin levels. This product is also unique for its high nutritional properties and ability to be easily digested. Vegetables, especially those collected in season from your own garden, are rich in almost all existing vitamins and nutrients. If you avoid pre-frying and only stew the dish, then almost everyone can include it in your daily diet without fear.
Conclusion
The meat stew, a recipe with a photo of which KhozOboz provided this time, amazes with its juicy taste and bright aroma. This is a dish that will tolerate any manifestation of your imagination in its preparation - so do not neglect this opportunity to feel like a Great Chef in your kitchen.
Vegetable stew in the old days served as an appetizer. It was the first to be put on the table, and all the vegetable components were specially selected so that the dish would whet the appetite of the guests before serving the main course.
But now, vegetable stew (like many dishes) has changed. And with the addition of meat, chicken or minced meat to the recipe, it can easily be served at the table, not as an appetizer, but as a main course.
Recipes for dishes with vegetables and meat are already on my website and they are quite interesting, it is worth noting and preparing stew or. I highly recommend watching it!
And here and now you can look:
Recipes for a very tasty dish - vegetable stew with different meats, cooked at home
Quickly prepare vegetable stew with meat - bake in the oven without frying
Everything is very simple! Just know, just work with a knife - cut vegetables.
Ingredients for vegetable stew:
- tomatoes - five greenish;
- carrots - one piece, large;
- onion - three medium ones;
- any minced meat - three hundred grams;
- salt and spices - to taste;
- vegetable oil - for frying;
- sheet of baking paper.
Preparation:
This method of preparing vegetable stew will be without frying, from the category - you chop everything, throw it into a frying pan or pan, and forget it for 40 minutes!
1. Put the oven on preheat, set it to 200 - 210 degrees.
2. Add spices to the meat. pour in vegetable oil and mix thoroughly, place in an oven-safe dish (or whatever you cook in).
Try to cut the potatoes smaller, as they, of all vegetables, take longer to cook. Don’t cut the hot pepper pod, it’s fraught, you may never taste the stew, it will just be fire.
4. All vegetables and meat have been combined in a cooking container, now you need to mix everything thoroughly.
5. Add all the spices that you have prepared.
6. Place chopped tomatoes on top.
7. Time to add salt to our dish.
8. Mix tomato paste with water in a container and pour into the stew.
9. Now, we perform operations with baking paper, it should be larger in size than your oven container, that is, the paper should cover it completely. First, the paper must be slightly moistened with water.
Why do we use baking paper for this vegetable gaga in the oven, and not foil or just a lid, you ask? That's why. that the effect with foil and lid is completely different. This will not be baking, but stewing. Well, let's bake!
10. That's it, the last one! We put our “culinary design” in the oven and can rest for 40 - 50 minutes, looking forward to a wonderful meal.
We take out the dish, check its readiness by looking at the potatoes, if they fall apart, then everything is ready.
And as they said in the famous movie - “Please sit down and eat”! Joke!
Bon appetit, ladies and gentlemen!
Vegetable stew with meat - recipe with potatoes and cabbage
Vegetable stew with meat is a very tasty and nutritious dish. Today almost everyone knows about the health benefits of vegetables. Today we will prepare a delicious dish that will contain both a variety of vegetables and meat.
Ingredients:
- Meat 300-350 gr.
- Potatoes 8-9 medium.
- Paprika 2-3 pcs. average.
- Onions (to your taste from one to 4).
- Tomatoes (6 medium).
- Cabbage leaves (white cabbage).
- Water (200-250 ml/g - no more).
- Salt, bay leaf, and optionally black pepper to your taste.
Cooking vegetable stew in a saucepan
1. First we need meat and preferably fillet. Any game called “bird” is not suitable for us, just like fish, who wants to sit and pick with bones, both in food and during cooking?! A store or market will help you!
2. By this time, accordingly, you should have already peeled and cut the vegetables. I think everyone can do this.
We cut the potatoes into rings, as well as onions, tomatoes, bell peppers (paprika, any color), it is advisable to scald the tomatoes with boiling water and remove the skin. You will need white cabbage leaves without the hard parts of the head (that is, take a whole leaf in half and cut out the hard part).
3. Rinse the meat, medium pieces.
4. Place it in a pan, preferably of medium diameter (in width, not in size), which has already warmed up a little along with the sunflower oil.
5. Everything is chopped, the meat is already lightly fried, we turn the heat to low or put the electric stove on two, and begin to place it on top of the meat, first the potatoes in a circle and put a couple of bay leaves.
6. Next comes paprika, also in a circle, onions. lightly salt, add tomatoes, cover it all with cabbage leaves.
8. Carefully pour 200-250 ml/g of water around the edges, this will give us more juice.
Cook for one hour on low heat with the lid closed!
That's all, the vegetable stew in the pan is ready! We call our household members to the table and work diligently with spoons, devouring the deliciousness!
p.s. Don’t put too much bay leaf - it will turn out too spicy, it’s not for everyone!
Recipe for vegetable stew with chicken - in a frying pan at home
We will prepare vegetable stew for the whole family with chicken and vegetables.
What ingredients will you need for this:
- 500 grams of chicken fillet;
- 700 grams of shredded cabbage;
- three peeled carrots;
- four peeled potatoes;
- three onions;
- salt, spices, herbs, to taste;
- half a glass of sunflower oil for frying.
Stew with vegetables and chicken is quick and easy to make - recipe with photo
1. First, take the chicken and cut it into beautiful squares. I think that you can first cut into such large strips, and then divide them into even squares.
2. The chicken is chopped, throw it into a hot, hot frying pan, but before that add a third of the oil prepared according to the recipe. Everything needs to be mixed.
3. While the chicken is frying, finely chop the onion, we immediately add it to the chicken in a frying pan so that it fries, gives us an amazing smell and becomes golden in color.
4. Immediately, without wasting any time, we take a grater, take a carrot, chop it all up and also send it to the frying pan. You need to mix again.
5. Now we need to take the potatoes and cut them into slices.
6. Before sending the potatoes to the frying pan, first add spices - bay leaf and peppercorns.
7. Now, you can add potatoes and immediately I suggest adding cabbage, just first, mash it a little, adding salt.
8. Place the cabbage in a frying pan.
9. Leave it all on low heat and leave it to simmer for 40 minutes.
Our stew is almost ready, all that remains is to add the greens and you can serve.
10. Chop the greens and add to the stew.
11. Now you need to add salt and pepper. We do this, of course, according to our taste, as you like, so do it.
12. Mix everything thoroughly, let it brew under the lid for another 15 minutes and you can serve.
The food is served ladies and gentlemen! Let's try vegetable stew with chicken. It will be 100% delicious, I guarantee.
How to make delicious vegetable stew with minced meat
To make the vegetable stew with minced meat tasty and aromatic, we will need the appropriate products.
Compound:
- zucchini - one, medium size;
- eggplants (blue) - two fruits;
- tomatoes - five greenish;
- bell pepper - two pieces;
- carrots - one piece, large;
- onion - three medium ones;
- potatoes – 5 – 6, depending on size;
- any minced meat - three hundred grams;
- salt and spices - to taste;
- vegetable oil - for frying.
Let's start preparing a dish of vegetables and minced meat
1. Chop all available vegetables as you like.
2. Take, preferably a thick-walled dish, pour in vegetable oil and begin to fry the onions first.
The main bookmark sequence here is
3. Immediately add the minced meat. Salt. pepper and stir-fry. Cover with a lid and simmer for 2-3 minutes.
4 Place vegetables in the container one at a time. We start with carrots, then we throw in tomatoes and the last thing is potatoes.
5. Add salt, cover with a lid and simmer for 10 minutes.
6. Uncover, mix and add all the remaining vegetables.
7. Salt, add seasonings (if necessary), and pour water, but not a lot - about half a glass.
8. Cover with a lid and simmer over low heat for another 15 minutes. But you need to stir the vegetable stew every five minutes.
We check the readiness of the dish by looking at the potatoes; if they are cooked, then everything is ready.
Recipe for stew of vegetables and meat - vegetable stew with pork in a slow cooker (video )
This option for cooking vegetables with meat is very simple and affordable. True, if you have the multicooker itself. Although, you can safely experiment and cook it in a frying pan, in a steamer, or in the oven. Why not?
Video recipe for vegetable stew
All these recipes for vegetable stew, be it with meat, minced meat or chicken, each is prepared in its own way, and each will have its own unique taste. Those who like it thinner, cook it in a saucepan; those who prefer it drier, bake it in the oven or cook it in a frying pan. Everything suits your mood and your voice!
Good luck to everyone and all the best!
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What could be more enjoyable for a true food connoisseur than to taste a fresh version of your favorite dish?
Stew with potatoes and meat can hardly be called an exquisite dish, however, it also has a lot of fans, as well as those who constantly experiment with ingredients and diversify recipes.
Therefore, deliciousness and pleasure await those who cook with their own hands and want the food to be not just aromatic and satisfying, but also healthy.
All you have to do is choose your favorite ingredients and start cooking stew with potatoes and meat.
Stew with potatoes and meat - general cooking principles
The basis of the dish is meat and potatoes. Stew is a hearty dish and once you prepare it, you don’t need to bother with the side dish.
In most recipes, and even in the classic version, the meat must first be fried and then stewed with vegetables. Very often a thick sauce is added to the dish.
Any meat and a variety of vegetables are suitable for stew. It is best that they are seasonal. Stew is not complete without onions. Carrots, sweet peppers, tomatoes, garlic, eggplants and even pumpkin are also added.
Spices enhance the taste of the dish. Therefore, it’s a good idea to add ground and allspice, cumin, mustard seeds, basil, bay leaf, curry, and turmeric. However, we must not forget that overdoing it with spices can easily drown out the taste of the meat. In addition, you should rely on your own preferences.
Greens add freshness and pleasant flavor to meat and potato stew. It is added both during the cooking process and directly to the plate with the dish.
Kitchen utensils you will need are a cauldron or a saucepan with a thick bottom, a frying pan and a small saucepan.
1. Stew with potatoes and meat “Classic”
When prepared simply, the stew is delicious and flavorful. Vegetables with meat are a wonderful dish that will feed you tasty and satisfying.
Ingredients:
Lean beef meat – 500 grams.
Potatoes - eight pieces.
Two onions.
2-3 cloves of garlic.
Art. spoon of tomato paste.
Art. spoon of flour.
Bell pepper.
Lavrushka.
Kitchen salt and pepper - to taste.
A teaspoon of rosemary.
Sunflower oil – 2 tbsp. spoons.
One carrot.
Cooking method:
Cut the beef into pieces. Place in a strainer and rinse. Leave to let the water drain.
Chop the garlic and onion very finely.
Pour sunflower oil into a cooking vessel and heat it up.
Add meat and lightly fry. Transfer it to a plate.
Add the onion to the pan, then the garlic. Fry for five minutes and add tomato paste. Continue cooking, stirring the ingredients continuously.
Place the meat back into the saucepan. Add flour, stir everything. Fry for three to four minutes.
Pour in water and wait until it boils. Add salt and pepper. Add dry rosemary and bay leaf. Simmer for an hour and ten minutes.
While the meat is cooking, cut the peppers, carrots and potatoes into squares. Pour into the saucepan with the stew. Add water to cover the vegetables. After waiting for it to boil, reduce the heat and cook the dish for another half hour.
2. Stew with potatoes and meat “Assorted”
A stew with only one potato is not interesting. You need to add a little more vegetables, and the dish will become tastier.
Ingredients:
0.300 kg veal.
Ten medium potatoes.
One eggplant.
Carrot.
Bulb.
Tomato.
Red bell pepper.
Seasoning for meat.
Kitchen salt.
Three tbsp. spoons of sunflower oil.
Cooking method:
Cut the veal into medium cubes, add seasoning and coat each piece on all sides. Leave for about twenty minutes.
Prepare the vegetables: cut the onion and tomato into half rings, carrots and peppers into thin strips, potatoes into medium cubes. Peel the eggplant, cut it and keep it in salted water for about twenty minutes.
Fry the onion in a deep frying pan, then add the carrots. Add the eggplant pieces, and after a couple of minutes add the tomato and pepper. Pour boiled water and add salt. Simmer the vegetables until half cooked, stirring them occasionally.
Place the meat in a saucepan with heated sunflower oil. After twenty minutes, add the potatoes, salt to taste and cook for the same amount. Pour the vegetables from the frying pan into the saucepan and stir.
It will take another fifteen minutes for the dish to fully cook.
Serve stew with potatoes and meat with sour cream or a spoonful of mayonnaise.
3. Stew with potatoes and meat “Tasty ribs”
A complete second course with aromatic ribs, tender potatoes soaked in the juices of all other vegetables. The dish gets a special flavor from the pumpkin. It gives the stew an unusual but pleasant taste.
Ingredients:
Half a kilo of pork ribs.
Half a kilo of potatoes.
Two large onions.
Three hundred grams of pumpkin.
Three carrots.
Two bell peppers.
Three tablespoons of sunflower oil.
Half a teaspoon of basil and a mixture of peppers.
Cooking method:
Place the ribs in a saucepan with heated sunflower oil and add salt. Fry on all sides.
Cut the onions into half rings. Cut the carrots into thin slices, bell peppers into strips, and potatoes and pumpkin into cubes.
Add onion to the fried ribs. After a few minutes, add carrots and potatoes. Pour hot water into a saucepan. It should cover the vegetables. Simmer with the lid closed for about twenty minutes.
Add bell pepper and pumpkin. Simmer for another fifteen minutes.
Mix the ingredients. Add basil and pepper mixture. After ten minutes, the food is ready and can be placed on plates.
4. Stew with potatoes and meat in spicy sauce
The stew cooked in spicy sauce is very juicy and aromatic. A hearty dish will feed you tasty and varied.
Ingredients:
700 g pork.
Six potatoes.
Big sweet pepper.
Yellow pepper and half a green one.
Red and green chilies.
Red onion.
30 grams of butter.
Vegetable oil.
Art. a spoonful of tomato paste and sugar.
Three tbsp. spoons of flour.
Two cinnamon sticks.
Two pinches of aromatic cumin.
Eight peas of allspice and black pepper.
Three laurel trees.
Cooking method:
Cut the meat into two-by-two cubes. Fry on all sides in a frying pan.
Cut the onion, potatoes and pepper into large pieces.
Chop the chili pepper into medium pieces.
Place all the vegetables (except potatoes) on a baking sheet and bake in the oven for half an hour at 280 degrees.
Place butter in a saucepan and add a little vegetable oil.
Add a spoonful of tomato paste. Sauté over high heat for up to seven minutes, stirring constantly. When the taste of raw tomatoes goes away, the oil will turn yellow-red.
Add sugar and “tie” it with the paste. Add one and a half spoons of flour to achieve a sauce consistency, stirring constantly. Pour boiling water. Add salt.
Place cinnamon sticks, allspice and black peppercorns, and bay leaves in a saucepan. Add cumin. Leave to cook for ten minutes.
Cover the meat with flour. Fry a little and pour into a deep saucepan. Add potatoes and pour in spicy sauce. Cook for at least half an hour. Ten minutes before the end of cooking, add vegetables from the oven.
5. Stew with potatoes and meat, with white wine
The most delicate and aromatic dish with a sweet and sour taste of spices is a good lunch or dinner.
Ingredients:
700 grams of beef.
Four cloves of garlic.
Three carrots.
Five potatoes.
Two sprigs of rosemary.
Celery.
Art. spoon of tomato paste.
A quarter liter of white wine.
Mix of peppers and salt - to taste.
Meat broth.
Cooking method:
Cut the beef into small slices and fry in a deep frying pan. Add salt and pepper a little.
Cut vegetables into medium pieces. In a separate frying pan, first fry the onion, then add the garlic and carrots. Fry for a few minutes and add celery. Cook until half cooked, gradually adding broth.
Place tomato paste in a saucepan with meat, mix well, add rosemary.
After a couple of minutes, pour in white wine, wait until the alcohol evaporates and pour in the meat broth. Remove rosemary. Add potatoes half an hour before the end of cooking.
Fifteen minutes before the end, add vegetables from the frying pan.
6. Stew with potatoes and meat: summer with chicken
The dish is prepared in the summer from vegetables that have just been picked from the garden. The stew turns out very fresh and fragrant.
Ingredients:
800 grams of chicken.
Eight potatoes.
Bulb.
Carrot.
Bell pepper.
Three cloves of young garlic.
300 grams of cabbage.
A pinch of curry.
50 grams of cheese.
150 grams of sour cream.
Sunflower oil.
Half a bunch of dill and parsley.
120 ml broth.
Kitchen salt.
Mix of peppers.
Cooking method:
Cut the chicken meat into small slices. Salt and pepper. Fry in oil until half cooked.
Place diced potatoes in a saucepan with the meat.
Turn the pepper and carrot into strips, chop the onion into cubes. Simmer everything together in a separate frying pan.
Add vegetables to the saucepan with meat. Add curry.
Cut the garlic into slices and add to the meat. Pour in the broth. Simmer for about fifteen minutes, stirring occasionally.
Chop the cabbage and place it in a saucepan.
Grate the cheese and mix it with sour cream. Pour into a saucepan. Simmer covered for another ten minutes. Sprinkle the finished dish with plenty of fresh herbs.
Stew with potatoes and meat - tricks and useful tips
It is better to stew meat in a neutral environment, so it is advisable to fry it and vegetables in separate pans.
Tomato paste should be purchased in glass jars so that the composition can be seen. When preparing a stew with potatoes and meat, you should first fry it. The paste will turn from sour to sweet and savory.
To speed up the preparation of the dish, it doesn’t hurt to always keep boiling water ready in the kitchen. Or better yet, broth. If you just add water, the dish may lose some of its taste. The broth must be cooked in advance, poured into plastic cups and kept in the freezer.
All ingredients must be prepared immediately and kept on the work surface. This will help you work faster and more efficiently.
In a saucepan, the oil is first heated and only then the meat is poured in for frying and subsequent stewing.
You should add a little sugar to the pork stew. The sweetish meat is popular in Chinese cuisine, and many people enjoy this unusual taste.
As soon as the season of young vegetables arrives, I advise you to prepare vegetable stew with meat. If for some reason meat is unacceptable, the recipe can easily be transformed to suit your wishes. The usual set of vegetables, typical for the beginning of summer, a little lean pork - that’s all. A delicious lunch or dinner is guaranteed.
A stew is usually understood as a second course prepared by frying meat and vegetables, followed by a long stew with virtually no added liquid. As a result, the stew becomes like a very thick sauce with large pieces of vegetables and meat. It is noteworthy that stews are traditionally classified as French cuisine, while in Italian cuisine similar dishes are prepared from highly ground ingredients. Italian meat - a typical stew, pasta sauce.
In domestic cuisine, as a rule, stew refers to almost all stewed dishes consisting of large pieces. Moreover, as a rule, in most cases, this is meat stewed with bones. Various kinds of stews in Hungarian cuisine are also classified as stews. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, this dish is perfect even for a festive table.
In the Balkans you can often find a delicious vegetable stew with meat, usually called it, and the composition and cooking technology are always different. Meat, seasonal vegetables, a lot of onions - everything is stewed in a cauldron, or more often in a ceramic pot. Often the highlight of the dish is a chicken egg released on top of the dish and then baked.
The peculiarity of any stew, and vegetable stew with meat is no exception, is long stewing over the lowest heat with an abundance of spices. Meat and vegetables literally simmer without noticeable signs of boiling liquid. Most of the vegetables turn into a thick and flavorful sauce.
Vegetable stew with meat can be prepared from available vegetables, and they can be replaced. It is important that the vegetables are young and do not color the finished dish in their “own” color. If desired, you can always make the stew thick enough to serve the pieces with sauce on top. Or make the stew thin, like soup or. The amount of liquid in the dish is optional.
Vegetable stew with meat. Step by step recipe
Ingredients
- Pork (lean) 400 gr
- Young zucchini 2 pcs
- Carrots 2 pcs
- Hot pepper 1-2 pcs
- Ripe tomato 2-3 pcs
- Onions 2-3 pcs.
- Garlic 1 head
- Parsley 2-3 sprigs
- Vegetable oil 1 tbsp. l.
- Salt, black pepper, coriander, sugar Spices
- It is better to prepare vegetable stew with meat from pork without fat, so that the pieces of meat remain dense and stand out in the dish. Young vegetables characteristic of the beginning of summer are young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot pepper pods. And ripe tomatoes for the sauce are important. Everything can be bought at the bazaar or in a store.
Meat and young vegetables for stew
- Clean the pork from films and bones, if any. Heat a little vegetable oil in a saucepan and let it warm up for a few minutes. Cut the pork into large pieces so that they are easy to pick up with a fork. Fry the pork pieces in hot oil until lightly browned.
Cut pork into large pieces
- Peel the carrots and cut into cubes. Divide the head of young garlic into cloves without peeling them. Peel the hot pepper pods from seeds and internal white membranes - they give the main spiciness of the pepper. Cut the hot pepper into small pieces. Add carrots, garlic and pepper to the fried meat.
Add carrots, garlic and pepper to the fried meat
- Fry meat and vegetables for 6-7 minutes over medium heat. For more even frying, it is better to mix everything. As soon as the carrots become softer, add the onion, cut into large strips. Continue frying meat and vegetables for another 5-6 minutes.
Add coarsely chopped onion
- Young zucchini does not need to be peeled and can be used together with the skin. Then the zucchini pieces will not mix with the sauce and will stand out - the vegetable stew with meat will be made up of large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into four parts and then cut into pieces 2-3 cm thick. Add the chopped zucchini to the stew.
Add coarsely chopped zucchini
- Stirring occasionally, continue to fry all the components of the vegetable stew in an open frying pan. It is necessary that the vegetables become soft.
Fry vegetables until soft
- Meanwhile, scald ripe red tomatoes with boiling water and remove seeds and skins. Grind the pulp in a blender until pureed. Add a pinch of salt and 0.5 tsp to the tomato puree. Sahara. Pepper to taste and add a little ground coriander.
- Pour the prepared tomato sauce into the stew, add a third of a glass of water and bring the liquid to a boil.
Pour tomato puree into the stew
- Cover the saucepan with a lid and reduce the heat to low, at which point the sauce is still showing signs of boiling. The liquid should not boil intensely under any circumstances, otherwise all the vegetables will crumble into porridge. Simmer the vegetable stew with meat for at least 30 minutes. Typically, the stewing time for such dishes can be up to 1 hour.
Simmer until vegetables and meat are done
- If you want a thinner dish, you can add just a little liquid. But it is preferable for the stew with meat and vegetables to be thick. As a last resort, you can remove the lid from the saucepan and let the excess liquid evaporate.
There are a lot of options for preparing this delicious dish. I offer you a recipe for the most delicious, aromatic stew of pork with vegetables and herbs in a thick sauce. This is the most delicious stew I know. Pieces of pork fried until golden brown with vegetables are stewed in a sweet and sour sauce, the meat turns out incredibly soft and juicy, and the vegetables perfectly complement this exquisite, rich bouquet.
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Pork tenderloin, vegetable oil, young potatoes, onions, corn, chili peppers, bell peppers, garlic, salt, oregano, chicken broth, zucchini...
Isn’t it great - a little meat, a lot of different vegetables and all of this is partly stewed, partly steamed. And what kind of steam - from your own juice! I didn’t add a single drop of water to the cauldron, and in the end there was only two-thirds of the container with broth :))
Lamb, tail fat, onions, tomatoes, carrots, eggplant, sweet peppers, potatoes, garlic, hot peppers, white cabbage, basil, salt, spices
A wonderful pork stew - with vegetables, mushrooms and aromatic spices.
Mushrooms, zucchini, eggplant, cherry tomatoes, bell peppers, young potatoes, thyme (thyme, Bogorodskaya herb), rosemary, celery, pork...
An appetizing dish of small pieces of meat or poultry stewed in a sauce with vegetables, fruits, and spices - a delicious meat stew. The recipe for this hearty main dish can include any combination of ingredients. For example, a stew of beef and tomatoes with the addition of red wine, bay leaf and thyme.
Olive oil, onion, beef, garlic, red wine, tomatoes, bay leaf, thyme (thyme, Bogorodskaya herb), salt, black pepper
This combined stew is very satisfying; the dish includes many healthy and tasty foods, such as legumes, grains, meat, vegetables and eggs.
White beans, olive oil, onions, garlic, pearl barley, paprika, cayenne pepper, celery stalk, tomatoes, carrots, turnips, potatoes, beef...
There is no price for such complex dishes, because meat and vegetables are served on the table in one form, and even under a potato top.
Beef, dry red wine, juniper berries, orange zest, olive oil, onions, carrots, garlic, champignons, beef broth, corn starch...
Today I prepared a spontaneous dish, that is, from what was in the refrigerator. These are the dishes that turn out the most delicious when nothing is planned and everything is prepared on the go.
Pork, potatoes, carrots, garlic, cauliflower, apple, salt, black pepper, mixture
Very tasty goulash with vegetables. The dish is so simple that anyone can make it. Prepare stewed goulash with vegetables and you will have an amazing dinner for the whole family.
Pork, potatoes, bell peppers, carrots, onions, water, pork fat, garlic, spices, olive oil, cumin, herbs, salt, eggs, water, flour, salt
Beef is stewed in the oven with potatoes, carrots, leeks and celery.
Beef tenderloin, young potatoes, leeks, celery stalks, carrots, flour, vegetable oil, onions, tomato paste, dry herb mixture, brown sugar...
Vegetable stew with beef is stewed in the oven for a long time, during cooking the meat and vegetables are saturated with herbs and spices.
Beef tenderloin, wheat flour, olive oil, onion, carrots, celery stalk, beef broth, tomato paste, dried Italian herbs, brown sugar...
Meat with vegetables is a fairly light, but satisfying dish that even girls can afford to eat.
Pork, cabbage, potatoes, carrots, apple, tomato paste, salt, garlic, ground black pepper, vegetable oil
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