How to cook meat stew. Let's start cooking a dish of vegetables and minced meat

Vegetable stew is a truly tasty and healthy dish, but it turns out to be more satisfying and flavorful if you add any meat to it. You can use both chicken meat and beef, pork, lamb. In vegetables with meat, you can include tenderloin, fillet or ribs. But whatever meat is used, it should be flavored with a good portion of all kinds of herbs, spices and seasonings.

The recipe for vegetable stew with meat can also include mushrooms and absolutely any vegetables, depending on the season. Usually the composition of the dish includes zucchini, potatoes, cabbage, eggplant, peppers, carrots. And, of course, as many onions and herbs as possible. They cook stew in the oven, on the stove, in the microwave, in the slow cooker and even on the fire. This is an independent dish that does not require any addition in the form of a side dish.

Food preparation

To make a delicious stew, you need to choose the right products, they must be of high quality and fresh. For this dish, you can use not only excellent tenderloin, from meat on cartilage the food turns out to be no less tasty and rich.

It can be anything - frozen, chilled, fresh. The frozen piece will need to be thawed first. If you want the meat to turn out with a golden crust, you will first need to fry it separately, and then add all the necessary components that make up the dish. If the presence of a crust is not important, you can start stewing vegetables at the same time.

As for vegetables, it all depends on the gastronomic preferences of the cook. The recipe for vegetable stew with meat can include both fresh and therefore this dish can be enjoyed at any time of the year. Before proceeding with the preparation of the stew, the vegetables are washed and peeled, grains, and husks.

The main thing to remember is that all ingredients should be cut into fairly large pieces, small cuts in stews are unacceptable.

Preparing dishes

You don't need any special utensils to make the stew. When pre-frying, you will need a deep one. A stewpan is suitable for stewing; in the absence of this utensil, you can use a thick-walled pan.

You can also cook stew in the oven. In this case, you will need any heat-resistant deep form. No less tasty is a dish cooked in pots - clay or ceramic.

Easy and delicious stew recipes

So, the most important preparatory moments have been completed, it remains to go directly to the preparation of the dish. Three best recipes are offered to your attention: stew with beans and vegetables, with mushrooms, eggplants. Choose the one that appeals to you the most and start the process of creating a hearty and delicious culinary masterpiece.

Ragout with mushrooms

Any dish, which includes mushrooms and meat, turns out to be hearty and fragrant.

Ingredients:

300 grams of beef;
300 grams of champignons;
three medium potatoes;
two onions;
one carrot;
two tablespoons of tomato paste;
half a lemon;
herbs, salt, vegetable oil, spices - to taste.

Cooking:

Rinse the meat, pat dry and cut into medium-sized cubes.
Peel the vegetables, cut the onion into half rings, cut the carrots into rings, and cut the potatoes into cubes.
Wash the mushrooms, cut into slices.
Heat a little vegetable oil in a frying pan, fry the chopped meat until a delicious crust.
Add carrots to beef, cook, stirring, for 10 minutes, then put onions and mushrooms. Roast for another 7-10 minutes.
Squeeze the juice of half a lemon to the prepared products, add spices and half a glass of boiled water. Cover the saucepan with a lid, simmer for half an hour.
When almost everything is ready, put the potatoes in the stew and add the tomato paste diluted in 100 ml of water, mix, simmer until the potatoes are ready.

Put the finished stew in plates, sprinkle with herbs. Serve with sour cream.

Meat stew with eggplant and beans

Basically, potatoes are used in the preparation of this dish, but if eggplant and beans are added instead of this ingredient, the stew will sparkle with new colors and taste.

Ingredients:

300 grams of any meat;
three young medium eggplants;
a can of canned beans;
onion;
bell pepper;
carrot;
three tomatoes;
vegetable oil, herbs, spices;
greenery.

Cooking:

Rinse the meat and cut into pieces with a diameter of 3-4 cm.
Peel the vegetables, cut the eggplants and tomatoes into cubes, pepper into rings, onions into half rings, and grate the carrots on a coarse grater or cut into strips.
Fry the meat in vegetable oil in a saucepan, add half a glass of water, simmer until half cooked.
Then lay out all the prepared vegetables, beans, salt the stew, add spices and dry herbs, pour a glass of boiled water, cover the dishes with a lid, simmer for 40 minutes.

Serve garnished with fresh herbs and vegetable salad.

Recipe for stew with vegetables

And another way to cook. It is notable for the fact that the ingredients can be added, replaced, removed depending on your taste preferences.

Ingredients:

600 grams of meat;
six medium potatoes;
two young small zucchini;
three onions;
300 grams of green beans;
three tomatoes;
bell pepper;
greens and garlic - optional;
vegetable oil.
salt, spices, pepper.

Cooking:

Defrost the meat, wash, dry and cut into medium cubes. Fry it in oil until crispy.
Peel the onion, cut into quarter rings, fry until golden brown in another container. Then put it on the browned meat.
Peel the potatoes and cut into pieces with the same size as the meat, put in a neat layer on the onion.
A little green beans in the same pan where the onions were fried before, put the beans on the potatoes.
Rinse the zucchini, cut into cubes, put on the beans.
Wash the tomatoes and pour boiling water for a couple of minutes, remove the skin, chop with a fork and put on zucchini.
Peel the Bulgarian pepper from seeds and stalk, cut into rings, put on tomatoes.
Rinse the garlic and greens, cut and sprinkle the prepared ingredients with them, now add salt, spices and seasonings.
Pour boiled water over everything so that the vegetables are covered by about half. Set the heat to medium, cover the pan with a lid, cook for 30-40 minutes.

These are such simple and delicious stew recipes. To prepare them, you do not need any special knowledge and skills, everything is quite easy, it is only important to follow the instructions.

Any recipe for vegetable stew with meat involves adding as many different spices, seasonings, and dried herbs as possible.
If all the components are pre-fried, the stew will acquire a richer taste.
If you use meat water instead of boiled water, or the dish will turn out tastier.
If you do not have all the ingredients in stock, do not be upset. Cook with what you have. Stew is a universal dish, fantasy, creativity and experiments are only welcome.

Bon appetit!

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.

Bon appetit!

6 servings

1 hour 25 minutes

76 kcal

5 /5 (1 )

I suggest you cook a delicious, satisfying and, at the same time, low-calorie vegetable stew with meat and potatoes. This dish has long been one of our family's favorites. I make it with what I currently have in the fridge. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture helps out wonderfully, which you can now buy without any problems in any supermarket.

Quick, tasty vegetable stew with meat

Kitchen tools: cutting board, knife, deep frying pan.

Ingredients

Step by step cooking

First of all, we decide what we will cook the stew in. It can be a cauldron, a frying pan with high sides or a pan with a thick bottom.

We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is obtained with pork, because it is tender and juicy. Especially if there are slits of fat.
We put a dish on the stove in which we will cook. We warm up well and pour a little vegetable oil on the bottom. We spread the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid that the meat releases has evaporated.
We chop in half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
Cut into cubes or chop 300-350 g of white cabbage. We also fry. If necessary, add a little more oil.
We cut the bag with the vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
Add salt and spices to taste. Stir, reduce heat, cover and simmer until the meat and vegetables are fully cooked.
Grind with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put all this in a stew, mix and turn it off after a couple of minutes.
You can not add greens during the cooking process, but sprinkle the stew with it when serving.

Video recipe for quick vegetable stew with meat

The video recipe will tell you how to cook stew with meat and vegetables.

You can cook the same way. And even faster than this dish is preparing.

Vegetable stew with meat and potatoes

Cooking time: 95 minutes.
Calories: 86 kcal per 100 g
Quantity: 6 portions.
Kitchenware: cauldron or pan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
Regular squash or zucchini	2 pcs.
Onion	2 pcs.
Sunflower oil	for frying
Meat	750-800 g
Garlic	3-4 cloves
Salt, spices	taste
tomato paste	200-250 g
Carrot	2 pcs.
Bell pepper	2-3 pcs.
Drinking water	1 stack
Hot peppers	½ pod
Sugar	1 tsp

Step by step cooking

We take two medium eggplants, cut off the edges and cut into medium cubes. Put in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary in order for bitterness to come out of them. After that, we transfer them to a colander and rinse under the tap. I use eggplant along with the skin, and you can trim it off if you like.
Similarly to eggplant, we cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
We cut ordinary zucchini or zucchini into the same cubes.
If there are large seeds, then they need to be cut out, leaving only dense pulp.
So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. We rub on a fine grater or pass 3-4 cloves of garlic through a press and send them to the paste.
Very finely chop one small pod of hot pepper of the "light" type. It always grows on my windowsill. Instead, you can cut off a small part from the usual long pepper. We also put it in a bowl.
Add half a teaspoon of salt and a spoonful of sugar. It will shade the acidity and sharpness.
Pour a glass of warm water and mix well.
We heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We shift it into a cauldron or pan with a thick bottom, trying to leave the oil in the pan as much as possible.
Now quickly fry the carrot cubes until golden brown and also transfer to the pan.
It is not necessary to achieve full readiness so that the vegetables do not turn into porridge during stewing. From quick frying, they will retain their shape.
If necessary, add oil to the pan and fry the eggplant. When they are almost fried, add sweet pepper.
We also fry the zucchini and potatoes separately.
Cut into medium pieces 750-800 g of any meat. Place in the skillet and brown quickly on all sides.
Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
Mix well and leave to simmer over low heat until fully cooked.
We lay out the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.

Video recipe for cooking vegetable stew with meat and potatoes

From the detailed recipe in the video, you will learn how to cook vegetable stew with meat.

Try to cook this. In the same place, from a similar set of ingredients, you can make and.

Potato stew with meat and beans

Cooking time: 95 minutes.
Servings: 4-6.
Calories: 98 kcal per 100 g
Kitchen tools: bowl, knife, cutting board, frying pan, pan.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
young squash	2 pcs.
Onion	2 pcs.
Vegetable oil	for frying
Pork or bacon	700-800 g
Salt, spices	taste
Garlic	3-4 cloves
Tomatoes	600-700 g
Carrot	2 pcs.
bell pepper	1-2 pcs.
Water	3 stack.
Any beans	1 stack
tomato paste	2 tbsp. l.

Step by step cooking

Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is thin red beans, for which 40 minutes or an hour is enough.
We put the swollen beans in a saucepan or saucepan, pour 3 cups of water and boil for about an hour until tender.
Two eggplants and two young zucchini are peeled and cut into medium cubes.
We cut 2 medium carrots, 4-5 potatoes and 1-2 peppers with the same cubes. We chop the onion in half rings.
We take 600-700 g of tomatoes. We make small cross-shaped incisions on top. Put in a bowl and completely cover with boiling water for two minutes. After that, remove the skin and also cut into cubes.
Cut pork goulash or bacon into medium pieces. The main thing is that the meat was with fat.
In a well-heated pan with oil, quickly fry the meat on all sides until golden.
Add onions and carrots to the meat and fry everything together a little. At the very end, put finely chopped 3-4 cloves of garlic.
While the meat is fried, in parallel we put a pan or cauldron on the stove. Pour a couple of tablespoons of oil and spread the tomatoes, eggplant, peppers and zucchini. We mix.
When the contents of the pan are slightly reduced in volume, add the potatoes and beans. If desired, the potatoes can be separately lightly fried over high heat.
After 10 minutes, transfer the contents of the pan to the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
Simmer everything together over low heat until fully cooked.

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be viewed on the video.

Try to cook hearty and tasty with a variety of vegetables.

The stew turns out much tastier if you separately fry all the vegetables that make up its composition.
The composition of the ingredients depends on the season and what is in your refrigerator. It can be beets, cauliflower, pumpkin, asparagus and other vegetables.
The meat is fried the longest. This takes about 20 minutes. The remaining ingredients are laid with an interval of 10 minutes.
First, the stew is cooked over a slightly above-average fire. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is stewed until cooked.
Salt and spices are added at the moment when all the ingredients are in the bowl. If this is done earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
Garlic and herbs are put in the stew 5 minutes before readiness.
All vegetables should be cut equally. Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is put first of all, so that it conveys the aroma to the rest of the contents.

I will be pleased if you leave comments with reviews or additions to my stew recipes. And bon appetit!

Vegetable stew with meat on site cooking for dinner in a hurry

Summertime is the time for fresh vegetables and fruits - the time when you can enjoy all the most delicious and vegetable gardens to your heart's content, and saturate the body, exhausted by winter cold and gloomy rainy weather in spring, with vitamins. But there comes a moment when fresh natural fruits in their natural form get bored, and you want something hot, but appetizing, satisfying and healthy. Just at such moments, you can think about such an option for using all the same ripe juicy vegetables, such as, for example, vegetable stew with meat after a quickie. A more satisfying, but at the same time healthy dish than stewed vegetables with meat for dinner, perhaps even impossible to come up with. Moreover, its preparation does not require any special efforts and culinary skills - everything is simple and not very long. In addition, vegetable stew is a dish that can be prepared from almost any composition of vegetables. So I collected everything that was found in the house, or rather in the refrigerator, and prepared an amazingly fragrant and tasty stew. True, for greater satiety, I also added meat to it.

Ingredients for vegetable stew with meat:

Vegetable stew with meat on site preparing for dinner

White cabbage - 500 g;
salt - a teaspoon;
ground pepper;
large carrot;
onion - 1-2 heads;
small zucchini;
small eggplant;
2-3 tomatoes;
beef pulp - 600 g;
Bulgarian pepper - 1-2 pcs.

The cooking time for vegetable stew with meat according to the recipe with a photo takes no more than 2 hours in a hurry.
The method of preparing a dish of vegetables with meat for a quick dinner after a hard day:

The first thing we do is thoroughly wash the beef pulp and cut it into small pieces.

Vegetable stew with meat on site preparing for dinner

Then pour vegetable oil into a spacious deep frying pan (so that the bottom closes) and fry the meat for about five minutes, not forgetting to mix. Then pour a little (one and a half cups) of water into a pan with meat and simmer over moderate heat until almost cooked (or until fully cooked) under a closed lid. This will take from one to one and a half hours, depending on the freshness and age of the meat.

Vegetable stew with meat on site preparing for dinner

While the meat is being stewed, we are preparing the vegetables. First of all, we clean them and wash them, not forgetting to remove the skin from the zucchini and eggplant. Then chop the cabbage, onion and bell pepper into strips.

Vegetable stew with meat on site preparing for dinner

We rub the carrots on a coarse grater, cut the tomatoes, zucchini and eggplant into thin (2 mm.) Small plates.