How to stew potatoes with stew. Potatoes with stew - hearty, fast and at no extra cost

Description

Stewed potatoes with stew is an incredibly appetizing dish that is prepared from simple ingredients that are always at hand. The basis of the dish is potatoes, stew and vegetables. At first glance it may seem that this is a simple dish, but after tasting it, you will be pleasantly surprised.

Advice! Stew (in any: chicken, beef, pork) already has its own fat. That is why there is no need to use another. It is on the fat from the stew that we will fry both onions and carrots. But we will add the meat from the jar to the potatoes at the very end of cooking. By the way, coriander and paprika will help to shade the taste of the dish, but other spices can be used if desired.

You can supplement the dish with other ingredients, such as cabbage, beans or mushrooms. The taste will not be affected by this. We will cook food in a slow cooker, and fry onions and carrots on the stove in an ordinary frying pan. But you can use both the pot and the oven for cooking. If desired, you can cook the dish even in a pressure cooker, in a duck-house or on a fire in a cauldron. The latter options will even allow you to slightly reduce the calorie content of the dish, since the stage of frying in a pan is excluded.

If you have a jar of stew at home, then you can treat your loved ones to a delicious dish. It is easy to prepare, and a step-by-step recipe with a photo will become an assistant, which will not allow you to make a mistake in the process of preparing a delicious dish. We wish you good luck in your culinary experiments!

Ingredients

(1 kg)
(1 PC.)
(1 PC.)
(taste)
(2 pcs.)
(2 tablespoons)
(1 PC.)
(taste)
(taste)
(taste)
(taste)
(taste)
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Cooking steps

You need to start cooking the dish with the preparation of potatoes. To do this, take a potato, wash it and dry it. Then, using a sharp (corrugated) knife, cut the vegetable into medium-sized pieces. After that, send the potatoes to the multicooker bowl, fill the vegetable with water so that it is covered with liquid. Turn on the "Extinguishing" mode and cook the dish for 40 minutes.

At this time, we will prepare the rest of the ingredients. Let's start with carrots. It should be peeled, washed, dried and cut into pieces (they should not be large). Add fat from the stew to the pan, send the bowl to the stove and put the carrots in it. Fry the ingredient for five minutes.

At the same time, take the onion, peel it and wash it under running water. Then dry the vegetable and cut it into cubes. After that, send the chopped onion to the pan with the carrots. Continue frying for three minutes.

The onion should become translucent. This indicates his readiness. Then put some tomato paste in the fry. Mix vegetables and pasta thoroughly. Continue simmering for one to two minutes..

Now you need to take the Bulgarian pepper and wash it. Dry the vegetable, free it from seeds and stalk. The ingredients must be cut into small pieces and sent to the slow cooker to the potatoes. Pour spices there (paprika, dry herbs, black peppercorns and coriander), salt the dish to taste.

Send the roast to the multicooker bowl immediately after the bell pepper boils a little and becomes soft. Stir the mass. As soon as it becomes homogeneous, put the stew there.

At the same time, take the greens, wash, dry with a paper towel and chop finely. Greens should be sent to the rest of the ingredients. Then close the multicooker with a lid and simmer the food until cooked. Serve the dish hot, laying out on portioned plates. You can supplement the meal with pickles, for example, pickled tomatoes or cucumbers. It turns out very appetizing and tasty. For many, this dish will remind you of childhood food, because such stewed potatoes were prepared in the kindergarten.

Bon appetit!

Potatoes with stew is the easiest, most delicious and inexpensive way to quickly prepare lunch or dinner. Serve with vegetable salads or homemade pickles. Very appetizing!

Fried potatoes with stew in a pan

Main ingredients of the recipe:

onion - 1 pc.;
a pinch of ground pepper;
potatoes - 0.7 kg;
sunflower oil - 45 ml;
stew - 0.5 kg;
fresh parsley - 20 gr;
salt to taste.

Cooking option:

From the jar, transfer the stew to the bottom of the pan, pour vegetable oil and heat it until the meat acquires a golden crust.
Rid the onion from the husk and chop into cubes.
Chop the peeled potato tubers into cubes.
In the pan where the stew was fried, transfer the potato wedges and cook them until half cooked, 10 minutes.
Next, throw in the chopped onion, do not forget about salt and pepper.
Continue frying for 10 minutes.
After that, put the meat and cook for 5 minutes.
Serve the dish along with greens. Bon appetit!

In a slow cooker

Grocery list:

two small onions;
one bay leaf;
potatoes - 1.8 kg;
salt to taste;
water - 320 ml;
can of stew;
one carrot;
black pepper.

How to cook stewed potatoes:

We clean the vegetables from impurities and husks. Cut them into small pieces with a knife or vegetable cutter.
Pour them into the multicooker bowl.
Coarsely chop the peeled potato tubers.
Sprinkle it with any seasonings and salt.
Put the stew out of the jar and add it to the vegetables in the slow cooker, add the parsley.
Close the lid, set the kitchen appliance to the "Extinguishing" mode and select the time - 30 minutes.

Stewed potatoes with stew in a saucepan

Recipe Ingredients:

butter - 20 gr;
eight potatoes;
one carrot;
a can of stew;
sunflower oil - 15 gr;
one bulb;
salt - 15 gr;
garlic clove;
ground pepper and herbs to taste.

Cooking potatoes step by step:

Onion and garlic get rid of the husk and finely chop with a knife.
Remove the skin from the rest of the vegetables. Chop the carrots into slices as thin as possible.
Put the stew from the tin can on a plate, remove the white fat from it.
With a fork, turn the meat pieces into gruel.
We cut the washed potato tubers into cubes, put them in a saucepan.
Pour water on top so that its level is half the level of the potatoes.
We turn on the fire at low power and simmer the dish, stirring from time to time.
Separately, we first pass the onion for 5 minutes, and then the carrot for 4 minutes with the addition of vegetable oil.
We spread the tomato sauce to the vegetables, after 3 minutes add the stew.
After 5 minutes, transfer the contents of the pan to the potatoes.
Pour salt and pepper, bring the mixture to a boil.
After that, reduce the power of the fire and simmer for another 7 minutes.
Next, put a piece of butter, chopped herbs and garlic. Mix the mass and remove from the stove.

Recipe for cooking in a cauldron

Base Ingredients:

a pinch of salt;
potato tubers - 1 kg;
a pinch of black pepper;
onion - 1 pc.;
stew - 1/2 kg;
a bunch of fresh dill;
sunflower oil - 30 ml;
one bay leaf.

Step by step preparation:

We process vegetables: chop the potatoes into cubes and send to the bottom of the cauldron, pour oil and fry for 20 minutes.
Finely chop the onion and load it with potatoes.
Cook vegetables for another 10 minutes.
Open the stew, remove the top layer of white fat, and transfer the meat to the cauldron.
Pour salt and pepper, put a bay leaf. Don't go overboard with salt. Remember that the stew is already salty.
Pour some water and simmer covered for half an hour.
Arrange the finished steaming dish on plates, garnish with chopped dill. Bon appetit!

Vegetable stew with potatoes and stew

In this recipe, you can use any vegetables of your choice, as well as fruits.

You will need:

liquid oil - 40 ml;
one tomato;
three potatoes;
three garlic cloves;
young zucchini - 0.25 kg;
one carrot;
white cabbage - 0.25 kg;
a pinch of dried Provence herbs;
half a can of beef stew;
half hot pepper;
one red apple;
salt to taste;
one bulb.

Cooking a quick vegetable stew:

We wash all vegetable products under the tap, remove the peel and husk.
First, finely chop the onion and carrot. These vegetables are sent to a deep frying pan and sautéed in oil for 7 minutes.
Next we send slices of juicy tomato. Simmer everything together, occasionally stirring the mass with a spatula.
Cut the peeled zucchini and potato tubers into cubes. When the fry is browned, load them into the pan.
You can add some ketchup if you like it. But we already have a tomato.
Pour 200 ml of clean water, switch the fire to low power, pour salt.
After 10-15 minutes, load the finely chopped cabbage.
We cut the apple peeled from the red peel into pieces and send it to the pan after the cabbage. It will give our stew a pleasant sourness.
Continue cooking until excess liquid has evaporated. We try the dish for salt, pour dried herbs.
Now you can add the stew, finely chopped hot peppers and a lot of crushed garlic.
We put the lavrushka, wait until the food boils and serve it to the table.
The entire cooking process will take 60 minutes.

Roast stew with potatoes in the oven

Even from such simple ingredients as stew and potatoes, you can cook an exquisite, wonderful dish for your family.

What to take:

garlic cloves - 3 pcs.;
potatoes - 0.6 kg;
salt - 15 gr;
beef stew - 0.5 kg;
onion - 1 pc.

Cooking process step by step:

Remove skins and husks from vegetables.
Prepare a baking dish - its sides and surface must be coated with sunflower oil or fat from stew.
We chop the onion in half rings and lay it on the bottom of the mold.
Sprinkle with a pinch of salt.
We turn the potatoes into thin circles. Their layer should cover the onion layer.
Place the braised beef on top.
Cover the dish with shiny foil.
It remains to place it on a shelf in the oven, preheated to 200 degrees.
The first half hour we bake the dish under the foil, and the next 15 minutes - in the open.
The casserole will be covered with a delicate appetizing crust on top and remain tender and juicy inside. Enjoy the wonderful taste of the dish. Bon appetit!

How to choose a delicious stew?

When buying stew, we want appetizing meat pieces to be in the jar, and not some kind of grayish mass. Therefore, you need to buy a product thoughtfully and carefully.

Pay attention to the name written on the label of the jar. It should say "Braised Lamb" or "Braised Pork", etc. But, by no means "Tushenka".
Secondly, this product is produced in accordance with GOST. This is how it should be printed on the bank. The standard according to which the meat is cooked is written in small letters next to the composition.
Compound. It should have only 6 ingredients: meat, fat, onion, salt, bay leaf and pepper. No preservatives, flavor enhancers or soy!
On each jar, a marking is pressed in block letters. For a real product, the labeling begins with the letter A. This means that the dish is made from meat.

Today we will prepare one of the simplest and at the same time the most delicious dishes.

Back in the 50s of the 20th century, there was a section in cookbooks - “Canned Dishes”. Then canned food was just beginning to conquer the shelves and it was necessary to teach the population to cook from new products. Here is how in those years it was recommended to use stew:

“Canned meat in tin containers intended for the preparation of culinary products, after opening, is placed on a hot stove. Hot canned food is thrown into a colander to separate fat and broth. Fat from canned food is used together with the fat that is supposed to be used for sautéing roots or onions, and the broth is added to soups.

"Cookery" Gostorgizdat. 1955

But then canned food took its rightful place as a fast and camping meal. And no one bothered with the separation of fat and broth. We will not be wise either.

Let's take the most common products:

Potatoes - 5-6 pcs
Braised beef - 1 can (338g)
Onion - 1 pc.
Salt - to taste
Water as needed.

Let's prepare the simplest kitchen appliances:

Saucepan - 2.5-3 liters
Peeler - for peeling potatoes (optional)
Knife - for peeling and cutting vegetables
Tablespoon - for stirring and sampling
Can opener - for opening a can of stew

And let's start cooking the most delicious dish:

Wash the potatoes, peel them, and wash the already peeled ones again.

We cut the potatoes into large, “like cubes”, 2-3 cm in size and place in a saucepan

Fill with water so that the potatoes are completely covered with liquid, and set to boil, on a not very strong fire. For those who are not familiar with the process of cooking soups and other liquid dishes: you need to cook like this - put the pan on the strongest fire, bring to a boil and switch to a minimum. The tastiest is obtained at a low boil, but if you immediately set the burner switch to the minimum, you will wait for the dinner to be ready just before dinner. That is why you must first bring the brew to the boiling point at the maximum heat, and then switch to the weakest fire.
While the potatoes are cooking, slowly peel and finely chop the onion.

The potatoes should boil, quietly gurgling, for about thirty minutes, so you have time to prepare the onion and wipe the onion tears. But it is better to start tasting potatoes for readiness somewhere from 15 minutes after the start of cooking. To do this, it is not at all necessary to choke on half-baked potatoes. Just select a suitable piece from the edge of the pan and, pressing it against the wall, try to break it with a spoon. If it turned out easily and naturally, then the potato is ready. Different varieties of potatoes are quite different from each other in the content of starch, the so-called friability, and hence the cooking time.

So, pieces of potatoes are already broken from one kind of spoon. So, it's time to add onions to our dish. But first you need to salt. Salt like this - pour a little salt. Stir, wait two minutes, try. Add if necessary. But always remember - correcting undersalting is easy, and oversalting is almost impossible.

Stir the chopped onion and cook for another five minutes. You can't even try onions. If the broth was boiling, then after 5 minutes, after a maximum of 7, the finely chopped onion will be cooked. Instead of samples, we will deal with stew. Everything is simple here, you just need to print the canned food.

Dump the contents of the jar into a bowl. If the stew is good, nothing needs to be separated, in normal canned meat for our brew everything (fat, meat and broth) will be just right. But if you doubt the quality of the stew, it is better to put it in a cup and see if there is a lot of fat. And if necessary, remove the excess.

If the meat was one piece (yes, it happens in a good stew), we break it in a saucepan with a spoon so that all the eaters get a portion of the meat.

Bring to a boil and turn off the burner. Stew is already boiled meat, and to cook it again means to spoil it. Well, that's all. The best camping expedition dish is ready!

We eat right away, piping hot. For taste, you can add a little black pepper.
Depending on the amount of water and potatoes, stew with potatoes can be cooked both as a soup and as a second course. But all the tastier is the middle half, as in this recipe, with boiled potatoes and rich broth.

Finally, advice on how to choose a stew. First of all, pay attention to GOST. Although the cherished inscription “GOST number such and such” only guarantees that you will receive not vegetable (in the form of soybean pieces), but canned meat. Where the quality of meat, to put it mildly, can be different. I met Gostovskaya stew, and with pieces of liver instead of meat, and with pork fat in stewed beef, and with 70% jelly.

Therefore, the second selection criterion is the price. The more expensive the stew, the better it is usually, and it contains more real meat. In any case, good canned meat cannot be cheaper than the same amount of raw meat. So, if the average price of a kilogram of beef on the market is 200-250 rubles, and a 338-gram can of stew costs 40 rubles (which is 120 rubles per kilogram), then in this can meat is clearly in second, or even third roles. After fat, lived and jelly.

So don't skimp. In this dish, stew is the main product that forms the taste, so it must be of high quality.

Who among us does not like to go out into nature and prepare a delicious dish to the singing of birds? Perhaps the most common delicacy for a tourist is potatoes with stew. Its delicate taste and pleasant aroma will forever remain in the memory as the most pleasant moments of life. However, such food is easy to prepare at home:

in a frying pan;
in a multicooker;
saucepan;
in an oven.

The main thing is to follow the general rules for creating a dish.

In the last century, it was difficult to buy stew on the territory of the Soviet Union. She was “gotten” only by acquaintance and for a lot of money. Today, this product is sold in supermarkets and specialized stores. For potatoes with stew, meat of this type is suitable:

pork;
mutton;
chicken;
beef;
turkey;
rabbit.

When buying, it is advisable to look at the percentage of the amount of meat in the bank. The best option is 70%. Of course, homemade stew is the most chic ingredient for this dish. In any case, the hostess can treat the family to a delicious tourist lunch. Consider several recipes with photos of potatoes with stew, which are prepared by our dear compatriots.

As practice shows, top grade beef or pork stew contains much less fat and layers. Therefore, it is better to give preference to just such a product.

Delicious treat in 50 minutes - potatoes with stew

In principle, stewed potatoes are a simplified type of roast, which is cooked much faster. It will require such simple products:

stew of any kind;
soft potato tubers;
onions (a few pieces);
big size;
vegetable oil;
water;
salt;
seasonings;
greenery;
Bay leaf.

Tips for cooking stewed potatoes with stew:

It is advisable to cook the product over moderate heat so that the liquid does not boil away so quickly.

Let's make a chic dinner in a wonderful saucepan

Many will agree that the slow cooker appeared in the home kitchen relatively recently. Despite this, the unit is actively used for cooking various dishes. Thanks to a set of programs, they turn out juicy, healthy and with a unique taste.

For potatoes with stew in a slow cooker, you need several popular products that experienced housewives always have on hand:

small potatoes;
stew of the highest quality;
vegetable oil;
onion;
carrot;
tomato paste;
water;
salt;
pepper;
seasonings (curry, suneli hops);
Bay leaf.

The procedure for performing work consists of the following simple operations:

In order not to spoil the taste of the delicacy, garlic is added in accordance with the cooking rules.

Juicy product for a quick hand

This unique casserole potato recipe will appeal to busy people who try to get everything done quickly.
For the dish, you need to take these simple ingredients:

beef stew;
new potatoes (in the summer season);
bulb of medium size;
water;
salt;
pepper;
Bay leaf;
paprika;
(several branches).

A popular option for cooking potatoes with stew in a saucepan requires the chef to do the following:

Such potatoes are obtained with an excellent aroma, juicy, tender and even suitable for diet food.

In order not to oversalt the product, you should take into account the taste of the stew, which is placed in the dish.

Excellent treat in pots

In ancient times, when food was cooked on wood and in the oven, our grandmothers used unique dishes - clay pots. The food in them turned out to be surprisingly tasty and tender, so modern housewives also use this type of dishes. This is especially true if a lot of homework has piled up. The secret is that you just need to put food in pots, send it to the oven and do other things for an hour.

Consider a grandmother's recipe for potatoes with stew in pots, baked in the oven. For the dish, our ancestors took the following ingredients:

large size;
pork or beef stew;
juicy onions;
carrots with a sweetish taste;
hard cheese ("Russian");
purified water;
salt;
seasonings;
branch of fresh greens.

Possible cooking options:

Serve the dish for dinner, when it cools slightly, right in the pots. Chopped herbs are placed on top to give taste and aroma.

It is necessary to fill the pots with liquid at a distance of 2 cm from the edge of the container, but so that it completely covers the products.

Video recipe for potatoes with stew

It is allowed to use any stew for cooking such potatoes. However, it is still recommended to purchase a more expensive jar for this dish. If you use cheap stew, the potatoes will most likely turn out to be too fatty and not as tasty.

Recipe for cooking in a saucepan

Most often, potatoes with stew are prepared, of course, in this way. To prepare this simple dish in a saucepan, you will need to pre-purchase the following ingredients:

potatoes - 600 g;
beef stew - 500 g;
garlic - 3 teeth;
onions - 1 pc.

Also for this dish you will need some greens.

Potato with stew

How to cook potatoes with meat from a jar in a saucepan:

Peel potatoes and cut into cubes. Put the potatoes in a saucepan and pour some water into it.
Chop the onion and fry it in a pan until golden brown.
Pour the stew into the pan from the jar and gently mix it with the onion. Add some water and simmer the mass for about 5 minutes.
After the potatoes become soft, transfer the stew with onions to the pan, mix everything thoroughly and salt. Sprinkle potatoes with finely chopped green onions and dill.

Simmer all the ingredients together when preparing this dish for about 10 minutes.

How to cook in a pan

To prepare fried potatoes with stew, you will need the following products:

potatoes - 800 g;
stews - 500 g;
parsley and green onions - 20 g.

In addition, you will need to prepare some black pepper, salt and sunflower oil for frying.

How to cook potatoes with stew in a pan:

Put the stew from the jar on the bottom of the pan and pour it with vegetable oil. Fry the meat until a light golden crust forms on it. Take the stew out of the pan.
Cut the onion into thin slices, and the potatoes into small sticks.
Put the potatoes in the same pan where the meat was fried and hold it there for about 10 minutes. until half ready.
Throw chopped onion into potatoes, salt and sprinkle everything with a little pepper. Continue frying the dish for another 10 minutes.
Put the fried stew in the potatoes and bring the dish to readiness for 5 minutes.

It is best to serve fried potatoes with stew to the table with finely chopped greens.

How to cook a dish in the oven

To prepare this version of potatoes with stew, you will need the following ingredients:

stews - 750 g;
potatoes - 1 kg;
onion - 1 head;
carrots - 1 pc;
garlic - 2 cloves;
water - 200 ml.

Such potatoes should be stewed in the oven either in a saucepan with thick walls, or, even better, in a cauldron.

Cooking steps:

Peel onions and carrots. Grate carrots. Onion cut into small cubes.
Pour vegetable oil into a cauldron. Place the pot on the stove over medium heat. Warm up the oil a little.
Put carrots and onions in a cauldron and fry the vegetables until cooked through for about 2-3 minutes.
Remove excess fat from the stew. Put the meat in a cauldron on top of the fried vegetables.
Peel the potatoes and cut them into cubes. Pour water into the cauldron (just a little, otherwise the stew will turn out to be too liquid) and cover it with a lid.
Put the potatoes to bake in an oven preheated to 200 ° C for 35-45 minutes. About 5 minutes before cooking, open the oven and sprinkle the dish with salt and finely chopped garlic.

Before serving, it is imperative, of course, to pour a little finely chopped greens into plates with a dish prepared in this way.

Potatoes with tomato paste and stew

If desired, the taste of this simple dish can be made even more intense and original. To do this, you need to add, for example, a little ketchup or tomato paste to potatoes with stew. The dish is prepared in this case using the following ingredients:

stews - 1 standard can;
potatoes - 4 pcs. medium;
onion - 1 head;
tomato paste - 2 tbsp;
carrots - 1 pc.

The technology for cooking potatoes with tomato paste and stew looks like this:

Peel the onion and chop smaller. Grate carrots also finely on a grater. Fry vegetables in a pan until soft.
Add ketchup to vegetables and mix well.
Put the canned stew into the pan. Thoroughly mix the meat with vegetables, trying to break up all the pieces. Switch off the stove.
Cut the potatoes into large pieces, add water and cook until tender. Pour water out of the pot.
Put the previously prepared dressing into the potatoes and mix everything thoroughly.

Potatoes with stew in a slow cooker

In such dishes, you can cook this dish, of course, the fastest. You can stew potatoes in a slow cooker using, for example, the following ingredients:

potatoes - 1.5 kg;
stews - 1 can per 330 g;
onions and carrots - 1 pc;
garlic - 5 cloves;
lavrushki - 1 pc;
water - 150 ml;
a little greens, salt, pepper.

The method of cooking potatoes in a slow cooker:

Peel and chop vegetables. Carrots in this case are best cut into circles, potatoes - not too small cubes, and onions and garlic - into small slices.
Pour a spoonful of vegetable oil into the multicooker. Throw in onions, carrots and garlic. Cook vegetables with the "Frying" function on until softened.
Put potatoes and stew in a slow cooker. Put a bay leaf on top. Pour water, salt the dish and set the "Extinguishing" mode for 30 minutes.

When serving, all plates with potatoes should be filled with a little finely chopped greens.

Cooking potatoes with stew and cabbage step by step

This dish is prepared using the following ingredients:

potatoes - 4-5 pcs;
fresh cabbage - 0.5 head;
stews - 1 can;
carrots and onions - 1 pc;
tomato paste - 2 tbsp.

Potatoes with stew and cabbage are prepared according to this recipe:

Rinse the cabbage and chop as thinly as possible. Finely chop the onion. Grate carrots larger.
Cut potatoes into small cubes. Finely chop the greens.
Place a skillet with oil on the stove. Fry cabbage with onions and carrots.
A quarter of an hour after the start of frying, add pasta and potatoes to the cabbage. Pour water into the pan. Simmer ingredients until fully cooked.
Add stew to skillet. Once the meat has warmed up properly, remove the dish from the heat.

How to cook on a campfire

Potato with stew is, among other things, one of the favorite dishes of hunters, fishermen and just tourists relaxing in nature. After all, this dish is actually very fast to prepare. If desired, such potatoes can also be stewed at the stake.

To prepare such a dish you will need:

1 can of stew;
greenery;
a couple of carrots;
bulb;
500-600 g potatoes.

Fans of quiet hunting can, if desired, cut into potatoes and some mushrooms.

Cooking method on a campfire:

Dig a hole in the ground. Surround its edges with not too high flat stones. Place dry branches in the hole and light a fire.
Put a grate on the stones.
Cut the potatoes into medium-sized pieces, and the carrots into circles. Put everything in a saucepan and pour some water. Place the saucepan on the rack. Wait 20 min.
Open the jar and transfer the stew to the potatoes. Put a whole peeled onion into the pan.
After the potatoes are stewed, remove the onion from the pan. Sprinkle the dish with herbs. Remove the pot from the grate.

Mashed potatoes with stew

This dish is also likely to be very liked by home. To prepare it you will need:

potatoes - 1 kg;
stews - 1 can of 380 g;
onions - 1 pc;
butter - 50 g;
sweet green pepper - 1 pc;
carrots - 1 pc;
a small handful of greens.

Puree method:

Peel potatoes, put in a pot of water and season with salt. Boil tubers until tender. At the very end - salt.
Turn off the heat and drain the water from the pot. Put butter into potatoes. Mash everything into puree.

While the potatoes are cooking, you need to make a dressing from the stew:

Put the stew from the jar into a bowl. Place the fat in a separate bowl. Cut the meat into small pieces with a spoon or fork.
Chop the onion into cubes, pepper into thin strips. Grate carrots on a coarse grater.
Put the fat from the stew into the heated pan. If necessary, add a little vegetable or butter. Put the onion, carrot and pepper into the pan. Fry vegetables until tender.
Put the stew into the pan. Add a small amount of boiled water. Simmer meat and vegetables for about 5 minutes.

When serving, the dish should, as usual, be sprinkled with herbs. It is better to put stew dressing in each plate with mashed potatoes. But you can immediately transfer the meat to the pan and mix it with the crushed potatoes.

How to make stew at home

Cooking potatoes with stew is much faster than with meat. Of course, this is actually very convenient. Of course, stew is easy to buy at any time in the store. But if desired, this product can be prepared independently.

You will need the following ingredients to prepare this meat:

pork - 4 kg;
onions - 3 more heads;
ground pepper - 1 spoon;
salt - 2 tbsp;
bay leaves - 10 pcs.

Cooking stew step by step:

Wash the pork and cut into medium pieces. Pass the onion through a meat grinder and add to the meat. Sprinkle pork with pepper and salt. Put the dishes with meat in the refrigerator for 30 minutes.
While the meat is languishing, carefully sterilize the jars over steam. Place a bay leaf in the bottom of each jar. Place pork pieces on top.
Boil water in a kettle and pour over the meat in the jars.
Line the bottom of a wide saucepan with a towel. Put jars of meat on top, covering them with lids. Pour water into a saucepan and bring to a boil.

It takes about 3.5 hours to cook the stew on low heat. After the meat is softened, the jars should be pulled out of the pan and rolled up with lids.

The stew prepared in this way will, of course, go well with potatoes, too. It is best to store this product in the refrigerator.