Home Preparations for the winter Vegetable stew with meat - the best recipes. How to properly and tasty cook vegetable stew with meat. Vegetable stew with meat: recipes

Preparations for the winter

Vegetable stew with meat - the best recipes. How to properly and tasty cook vegetable stew with meat. Vegetable stew with meat: recipes

Discover the perfect tried and tested meat stew recipes in the gastronomic ideas studio site. Try options with various types meat, minced meat, favorite vegetables, mushrooms. Cook the stew on the stovetop or in the oven. Create your own unique dish!

Ragout comes from France. The composition of the food can include all kinds of vegetables, beans, fish, mushrooms, aromatic herbs. But the most appetizing is still a stew with meat. And if you experiment with spices, you can get new taste, flavor and appearance. The stew can be prepared both with the pulp and with meat on the bone (for example, ribs). The combination and composition of the ingredients depends only on the imagination and personal tastes of the chef.

The five most commonly used ingredients in meat stew recipes are:

Interesting recipe:
1. Wash the meat and cut into small cubes.
2. Fry in a hot pan for about 20 minutes.
3. Finely chop the onion, grate the carrots coarsely. Add to meat. Soak for about 10 minutes.
4. Potatoes, eggplants, cauliflower, Bulgarian pepper and tomatoes cut into equal medium-sized pieces.
5. Connect all components. Add water or broth.
6. Salt, pepper, sprinkle with aromatic seasonings.
7. Simmer over low heat for at least 40 minutes.
8. Ten minutes before readiness, add chopped greens and chopped garlic.

Five of the fastest meat stew recipes:

Helpful Hints:
. To prevent the dish from burning, stir occasionally while cooking the stew.
. Both fresh and frozen vegetables can be used in meat stew.
. If you add prunes to the dish, you can get an unforgettable experience. fragrant dish.
. For cooking stew with meat, a cauldron or a saucepan with a thick bottom is best suited.

You can cook delicious vegetable stew all year round. In summer, fresh vegetables from the market or from their own beds come in, in winter you can use frozen ones. If you add meat, mushrooms or your favorite spices, the dish will sound different every time.

Vegetable stew with beef

Time: 120 minutes.
Number of servings: 8 persons.
Difficulty: easy.

Any vegetables are suitable for stew, and you can add them to the dish according to your proportions: do not like bell pepper- remove from the recipe, zucchini disappears in the refrigerator - add to the dish. Choose any greens for the dish, based on personal preferences.

Ingredients:

beef - 700 g;
onions - 3 pcs.;
carrots - 3 pcs.;
sweet pepper - 3 pcs.;
eggplant - 150 g;
homemade ketchup - 100 g;
potatoes - 400 g;
cilantro - a bunch;
regan (red basil) - 2 sprigs;
vegetable oil - 50 ml;
seasonings - at will.

Cooking method:

Cut the meat into small pieces.
Peeled carrots cut into large cubes, onions into half rings. Pour oil into a deep frying pan, fry onions and carrots, add beef.
When the meat is covered with a crust, pour in the ketchup, cover the pan and simmer over low heat. Potatoes, chopped large, put in a pan after half an hour.
Cut the eggplant and pepper, add them to the stew, sprinkle the dish with seasonings and herbs, mix. Simmer for another forty minutes.

Pork ragout with cabbage and potatoes

Time: 90-100 minutes.
Number of servings: 6 persons.
Difficulty: easy.

Vegetable stew with meat implies variability. In this recipe, instead of fresh cabbage, you can take sauerkraut - the taste will not get worse.

Ingredients:

pork - 500 g;
cabbage forks - 1 pc.;
potatoes - 200 g;
ground pepper- 1/3 tsp;
white onion - 2 pcs.;
carrots - 2 pcs.;
garlic cloves - 3 pcs.;
sunflower oil- 4 tbsp. l.;
granulated sugar - 0.5 tsp;
spices - optional;
any greens - a bunch.

Cooking method:

In a thick-bottomed frying pan, fry the fillet cut into pieces in oil.
Chop the onion in quarters, chop the carrot on a grater. Cut the cabbage into strips, potatoes into cubes.
Put a vegetable cap without potatoes on the browned pork. Salt, season with seasonings and garlic.
Send the potatoes to the rest of the ingredients after twenty minutes. Cover the pan with a lid, simmer over medium heat for half an hour.

A dish of different types of meat

Time: 140 minutes.
Number of servings: 8 persons.
Difficulty: medium.

A hearty and simple dish in which you can use any parts: neck, ham or pork shoulder.

Ingredients:

turkey - 200 g;
pork - 300 g;
beef - 200 g;
bell pepper yellow and red - 400 g;
onion - 3 pcs.;
blanched tomatoes - 5 pcs.;
parsley - a bunch;
oil - 60 ml;
water - 200 ml;
thyme - 15 g;
seasonings - at will.

Cooking method:

Cut all types of meat into equal pieces. Chop the onion arbitrarily, pepper into strips, smaller tomatoes.
Fry the beef and pork in a capacious frying pan with a thick bottom, after browning them, add the turkey fillet. Cook over medium heat, stirring occasionally.
After 30 minutes, put the vegetables to the meat. Season with spices, salt, chopped herbs, pour in water. Cover with a lid, simmer over medium heat for no more than half an hour.

Recipe in the oven

Time: 90 minutes.
Servings: 10 persons.
Difficulty: easy.

Stew with meat and vegetables in the oven cooks quickly, when all vegetables are equally soft, you can turn it off. If you don't like spicy, don't use chili.

Ingredients:

chicken fillet - 1 kg;
zucchini - 600 g;
chili pepper - 1 pod;
carrots - 4 pcs.;
red onion - 3 pcs.;
tomato juice - 200 ml;
broccoli - 300 g;
vegetable oil - 50 ml;
seasonings - at will.

Cooking method:

Cut the fillet into thick strips, mix with spices and 3 tablespoons of oil.
Peel vegetables, remove seeds from peppers. Cut the onions into four parts and divide into plates, chop the chili into strips, chop all the other ingredients into cubes. Use whole broccoli.
Sprinkle the form with plenty of oil, lay out the products. Add salt, spices, seasonings. Pour the stew tomato juice, put the dish in the oven at 200 degrees. Bake for 40-50 minutes.

with pork

Time: 100 minutes.
Servings: 4 persons.
Difficulty: easy.

The dish is consumed hot as a side dish, cold as an appetizer. If you add more liquid during cooking, you get a thick, rich soup.

Ingredients:

pork - 0.3 kg;
onion - 0.1 kg;
eggplant - 1 pc.;
potatoes - 4 pcs.;
water - 0.15 l;
green beans- 0.1 kg;
sunflower oil - 3 tbsp. l.;
seasonings - at will.

Cooking method:

Fry onion half rings and slices of meat in a saucepan, greased with oil, until the meat is browned. At this time, peel the eggplant and potatoes, chop into small pieces.
Pour water into a saucepan, simmer the meat for 60 minutes.
Pour potatoes, beans, eggplant. Salt, season with spices and simmer under the lid for another 40 minutes.

With meat in a slow cooker

Time: 80 minutes.
Servings: 5 persons.
Difficulty: easy.

Cooking will take less time if the stew is cooked in a slow cooker. Do not add water - the tomatoes will give juice, in which the meat will be stewed.

Ingredients:

veal - 400 g;
white mushrooms - 150 g;
white onion - 2 pcs.;
Bell pepper- 300 g;
butter- 2 tsp;
tomatoes - 3 pcs.;
celery - 1 stalk;
seasonings - at will.

Cooking method:

Cut the veal into slices, grease the multicooker container with oil. Put the meat in the bowl, start the machine in the frying mode.
Coarsely chop the vegetable ingredients. Combine them with the veal when it is reddened. Stir by adding spices and salt.
Simmer on the "Extinguishing" for about an hour.

in pots

Time: 110 minutes.
Servings: 4 persons.
Difficulty: medium.

Delicious recipe for stew with meat and vegetables. The more greens you add, the more flavorful the dish will be.

Ingredients:

beef - 500 g;
cream - 200 ml;
white onion - 3 pcs.;
potatoes - 200 g;
sunflower oil - 50 ml;
dill - 0.5 bunch;
seasonings - at will.

Cooking method:

In a deep bowl, mix the chopped beef with the cream. Add to them the onion, chopped into rings, and the potatoes, cut into cubes. Season with spices.
Lubricate the walls of the pots with oil, evenly distribute the dish among the pots. Pour 100 ml of water into each. Cover with lids and put in the oven at 210 degrees. Cooking time - 1 hour.

Video

The long-awaited season of summer vegetables has come! Now we can cook great meals with their use in different recipes peoples of the world. In this article, we will present you with several options with photo of how to cook vegetable stew with meat. Due to the excellent combination of meat and vegetables, stew is considered a full-fledged main course, although it used to be considered an appetizer.

Stew is a dish that, according to the French, excites the appetite. It began to be prepared during the Hundred Years War between France and England in order to escape from hunger.

There is an interesting legend connected with the origin of vegetable stew. During the siege of one of the French cities, people were without food for a long time. They tried to think of a plan to deceive the enemy in order to take away his provisions. There were many thoughts, but they didn’t come up with anything worthwhile until one of the residents of the city lit a fire right in the middle of the square. He invited the people to put the food they had left in the cauldron. Mostly it was vegetables.

So, in a huge cauldron, the starving people of France, without knowing it, prepared stew - a dish that became a symbol of the unity of the French. However, it is prepared not only in France, but all over the world. Moreover, each cook turns out a special stew, because there is no single recipe for its preparation. Everyone adds their secret ingredient for amazing taste.

Any meat, whatever you decide to use, should be cut not finely, but coarsely. So the dish will look more attractive.
Be sure to fry the meat separately from the vegetables, and mix it with the vegetables when both ingredients are ready.
Do not use exotic spices. You need to add the simplest seasonings - pepper, salt and a few bay leaves.
If you use zucchini or blue ones in the recipe, then lay them at the very end of the preparation of the stew. Eggplant should be soaked in salt before use cold water. So you get rid of the bitterness inherent in this vegetable.
Be sure to remove the skin from the tomato by dousing them with boiling water.

Recipes for vegetable stew with meat

Vegetable stew- it's not only tasty dish, it is also very useful. After all, it includes several types of vegetables at once, each of which is saturated with nutrients and vitamins. In addition, stew is diet dish. Calorie vegetable stew with meat is only 30 calories per 100 g of product.

This figure may vary slightly depending on the type of meat and vegetables used. We will tell you in detail a few recipes that you can use in your kitchen at home.

Vegetable stew with meat and potatoes

Delicious vegetable stew with meat obtained by using potatoes as the main vegetable ingredient. The aroma of the dish is simply amazing, and the taste sensations will delight you. Below is detailed recipe, how to cook vegetable stew with meat and potatoes:

Process a pound of beef - remove all films from it, get rid of cartilage and veins, and then rinse under cold water.
Dry the beef, cut it into large pieces and fry in a pan greased with any vegetable oil (preferably using olive oil).
While the meat is fried, prepare the vegetables - peel or peel, and cut into cubes or strips (the main thing is that all vegetables are equally cut):

1 head of onion
1 carrot
2 bell peppers
3 garlic cloves

Add prepared vegetables to meat that is already stewed. Let the stew roast soak in its juices for 15 minutes.
We clean at this moment 6 potatoes, cut them in the same way as the above vegetables, and then add to the meat.
Shredding 300 g white cabbage, mix them with 2 tomatoes to be blanched. Pour these ingredients over the meat and potatoes.
Add spices to the stew, pour 200 ml of water into it and leave to stew for an hour and a half.

Serve this dish with chopped dill or onion.

Vegetable stew with meat and zucchini

A very tender and juicy vegetable stew is obtained, in which zucchini and pork are used as the main ingredients. We will present you step by step recipe vegetable stew with meat and zucchini, which can be cooked in a regular thick-walled pan:

Process 350 g of pork. Clean the meat from the veins, fat, cut into medium-sized pieces that need to be dried on a paper towel.
Prepare vegetables:

peel and finely chop 2 onions;
peel 700 g of zucchini if they are mature (if young, then the skin can be left, as it will not be tough);
wash and cut into strips 150 g of bell pepper;
blanch 460 g of tomatoes and then grate them on a fine grater to make juice (it should ideally be strained so that there are no stones left).

Heat up the pot, pour some vegetable oil, and then fry the pork slices on it.
As soon as the meat turns white, add the onion to it.
As soon as the onion becomes soft, pour the zucchini into the pan and stew the stew for half an hour.
After that, add spices to taste, as well as tomato juice. Stew the dish for a few more minutes, stirring it constantly.

You need to serve vegetable stew with meat and zucchini, decorating it with chopped dill.

Vegetable stew with eggplant and meat

You can cook delicious vegetable stew with meat in a cauldron, as do the peoples of the East. They use eggplant and lamb as the main ingredients. We note right away that it will not be low-calorie, because lamb itself is very fatty. What you need to cook this type of stew:

Process 300 g of lamb in the same way as we described this process in the recipes above.
Cut the meat into slices and fry for olive oil until golden brown on the meat.
Cut 3 pre-washed eggplants into cubes and send them to stew with meat. Just leave the lid slightly ajar so you can keep an eye on the eggplants, otherwise they might burn. Stir them periodically.
Add spices to taste to the stew.

Cut 2 sweet peppers into strips and then add them to the stew.
Pour boiling water over a couple of tomatoes to remove the crust from them, then grind the pulp through a grater and add the resulting juice to the cauldron, where the stew is stewed.
At the end, add chopped onion (one head is enough). Cover the stew with a lid to release the juices from the onions.
After 10 minutes, the stew can already be served at the table. We recommend that you sprinkle each serving with chopped herbs.

By the way, if you do not have the opportunity to cook this dish in a cauldron, you can cook vegetable stew with meat in the oven.

Vegetable stew with meat and cabbage in a slow cooker

Cooking vegetable stew with meat may not take long if you use chicken fillet and cabbage as the main ingredients. We will present you recipe for vegetable stew with meat in a slow cooker so that the dish can not only be prepared quickly, but it has also become as useful as possible for your figure:

Process 400 g chicken fillet. Remove the film, rinse and dry on a paper towel.
Cut the meat into cubes, but so that they do not turn out very small.
Turn on the slow cooker, grease the container from it with vegetable oil, and then fry the prepared meat on it.
Peel 1 onion from the husk, chop it and send it to the slow cooker to the meat.
Peel 1 carrot, grate it on a medium grater and send to the meat.

Pour the roast with tomato juice or just add 2 blanched tomatoes, which are in the process heat treatment release juice.
Add spices to taste and water to fry, if there is not enough juice for stewing meat in a slow cooker.
15 minutes after you add the tomatoes, pour half a head of cabbage into the slow cooker, which you need to chop first.
Turn on the “Extinguishing” mode for half an hour, and then you can already serve the dish to the table.

Recipe for vegetable stew without meat

If you adhere to vegetarian traditions in nutrition, then you can also cook vegetable stew, but without meat, but with vegetables replacing it. In our opinion, there is a very successful variation of this dish. We invite you to prepare vegetable stew without meat beans:

peel 4 potatoes and cut into cubes
fry potatoes in a pan
while it is fried, chop 1 onion into strips, and grate 1 carrot
chop half a sweet bell pepper and 150 g celery
send all the vegetables to the potatoes to stew
immediately add spices to taste

after 10 minutes, add water to the pan (it should cover the vegetables a little)
after 15 minutes, add one tablespoon tomato paste and the same amount of lemon juice (wine vinegar can be used instead)
after 15 minutes, add to the stew canned beans(one jar will be enough)
let the stew stew for 5 minutes, and then serve the dish to the table

By the way, instead of beans, you can add any mushrooms, but they will need to be fried in a separate pan first. You will get excellent vegetable stew with mushrooms.

As you can see, stew is a simple dish. You can independently develop recipes, experiment. In any case, a set of vegetables mixed with juicy and fragrant meat will not leave anyone indifferent!

Video: "Vegetable stew Ajapsandali"

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 may include pure vegetables, and fish, and mushrooms, but the most appetizing and delicious stew 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. Lovers of true Bulgarian are very spicy taste you 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. Ready meal it turns out 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 lemon juice and clean 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.

Ragout with meat - helpful tips experienced chefs

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 occasion for culinary fantasies.

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