Vegetable stew with meat and spices recipe. Simple and gourmet lunch: vegetable stew with meat

What could be more pleasant for a true connoisseur of dishes 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 are constantly experimenting with ingredients and diversifying recipes.

Therefore, goodies and amenities await those who cook with their own hands and want the food to be not only fragrant and satisfying, but also healthy.

You just have to choose your favorite ingredients and start cooking stew with potatoes and meat.

Stew with potatoes and meat - general principles of cooking

Meat and potatoes form the basis of the dish. Stew is a hearty dish and having prepared it, you do not need to mess 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 stews. It is best that they are seasonal. Ragout is not complete without onions. Carrots, sweet peppers, tomatoes, garlic, eggplant and even pumpkin are also added.

Spices enhance the taste of the dish. Therefore, it is good to add ground and allspice, cumin, mustard seeds, basil, bay leaf, curry, turmeric. However, we must not forget that overdoing it with spices can easily drown out the taste of meat. In addition, it is worth relying on your own preferences.

Greens give a stew with meat and potatoes freshness and a pleasant aroma. It is added both during the cooking process and directly to the plate with the dish.

From kitchen utensils you will need a cauldron or a saucepan with a thick bottom, a frying pan and a small saucepan.

1. Stew with potatoes and meat "Classic"

The stew prepared in a simple way turns out to be nice and fragrant. Vegetables with meat is a great dish that will feed you tasty and satisfying.

Ingredients:

Lean beef meat - 500 grams.

Potatoes - eight pieces.

Two bulbs.

2-3 cloves of garlic.

Art. a spoonful of tomato paste.

Art. a spoonful of flour

Bulgarian pepper.

Lavrushka.

Salt and pepper - to taste.

A teaspoon of rosemary.

Sunflower oil - 2 tbsp. spoons.

One carrot.

Cooking method:

Cut the beef meat into pieces. Put in a strainer and rinse. Leave the water to glass.

Chop garlic and onion very finely.

Pour sunflower oil into a cooking dish and heat up.

Add meat and fry lightly. Transfer it to a plate.

Add the onion to the pan, then the garlic. Fry for five minutes and add tomato paste. Continue cooking while constantly stirring the ingredients.

Put the meat back into the saucepan. Add flour, stir everything. Fry for three to four minutes.

Pour in water and wait until it boils. Salt, pepper. Add dry rosemary and parsley. Simmer for an hour and ten minutes.

While the meat is cooking, cut the peppers, carrots and potatoes into squares. Pour into a saucepan with stew. Add water to cover the vegetables. After waiting for the boil, reduce the heat and cook the dish for another half hour.

2. Ragout with potatoes and meat "Assorted"

Stew with only one potato is not interesting. You need to add a little of other vegetables, and the dish will become tastier.

Ingredients:

0.300 kg of veal.

Ten medium potatoes.

One eggplant.

Carrot.

Bulb.

Tomato.

Red bell pepper.

Seasoning for meat.

Salt kitchen.

Three Art. spoons of sunflower oil.

Cooking method:

Cut the veal into medium cubes, cover with seasoning and coat each piece on all sides. Leave for twenty minutes.

Prepare vegetables: cut onions and tomatoes into half rings, carrots and peppers into thin strips, potatoes into medium cubes. Peel the eggplant, chop and hold in salted water for twenty minutes.

Fry the onion in a deep frying pan, then add the carrots. Pour in eggplant slices, and after a couple of minutes - tomato and pepper. Pour in boiled water, add salt. Simmer vegetables until half cooked, stirring occasionally.

Place the meat in a saucepan with heated sunflower oil. After twenty minutes, add potatoes, salt to taste and cook the same amount more. Pour vegetables from the pan into a saucepan, mix.

It will take another fifteen minutes for the dish to be completely cooked.

Serve stew with potatoes and meat with sour cream or a spoonful of mayonnaise.

3. Ragout with potatoes and meat "Delicious ribs"

A full-fledged second course with fragrant ribs, tender potatoes soaked in the juices of all other vegetables. The dish gets a special touch thanks to the pumpkin. It gives the stew an unusual but pleasant taste.

Ingredients:

A pound of pork ribs.

Half a kilo of potatoes.

Two large bulbs.

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:

Put the ribs in a saucepan with heated sunflower oil, salt. Fry on all sides.

Cut the onions into half rings. Cut the carrot into thin slices, bell pepper into strips, and potatoes and pumpkin into cubes.

Add the 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 covered for twenty minutes.

Add bell pepper and pumpkin. Simmer another fifteen minutes.

Mix ingredients. Add basil and pepper mixture. After ten minutes, the food is ready and it can be laid out on plates.

4. Stew with potatoes and meat in spicy sauce

The stew cooked in a spicy sauce is very juicy and fragrant. A hearty dish will feed tasty and varied.

Ingredients:

700 g pork.

Six potatoes.

Big sweet pepper.

Yellow pepper and half green.

Red and green chili.

Red bulb.

30 grams of butter.

Vegetable oil.

Art. a spoonful of tomato paste and sugar.

Three Art. flour spoons.

Two sticks of cinnamon.

Two pinches of fragrant cumin.

Eight peas of fragrant and black pepper.

Three laurels.

Cooking method:

Cut the meat into two cubes. Fry on all sides in a skillet.

Cut onion, potatoes and pepper into large pieces.

Chop the chili pepper into medium pieces.

Put all the vegetables (except potatoes) on a baking sheet and bake in the oven for half an hour at a temperature of 280 degrees.

Put butter in a bowl and pour in some vegetable oil.

Add a spoonful of tomato paste. Saute 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 pasta. Pour one and a half tablespoons of flour to achieve the consistency of the sauce, constantly stir. Pour in boiling water. Salt.

Put cinnamon sticks, allspice and black peppercorns, lavrushka in a saucepan. Pour in cumin. Leave for ten minutes to prepare.

Sprinkle meat with flour. Slightly fry and pour into a deep saucepan. Add potatoes and pour over the 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 fragrant 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. a spoonful 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. Salt and pepper a little.

Cut vegetables into medium pieces. In a separate frying pan, fry the onion first, then add the garlic and carrots. Fry for a few minutes and add celery. Cook until half cooked, gradually pouring in the broth.

Place tomato paste in a saucepan with meat, mix well, put rosemary.

After a couple of minutes, pour in white wine, wait until the alcohol evaporates and pour in the meat broth. Remove rosemary. Pour potatoes half an hour before the end of cooking.

Fifteen minutes before the end, add vegetables from the pan.

6. Stew with potatoes and meat: summer with chicken

The dish is prepared in the summer with vegetables that have just been removed from the garden. The stew is 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 of broth.

Salt kitchen.

Pepper mix.

Cooking method:

Cut the chicken meat into small pieces. Salt and pepper. Fry in oil until half cooked.

Pour the diced potatoes into a saucepan with the meat.

Turn the pepper and carrot into straws, chop the onion into cubes. Put everything together in a separate frying pan.

Add vegetables to meat pot. Pour in curry.

Cut the garlic into slices and add to the meat. Pour in the broth. Simmer for about fifteen minutes, stirring occasionally.

Shred the cabbage and place in a saucepan.

Grate cheese, mix it with sour cream. Pour into saucepan. Simmer covered for another ten minutes. Sprinkle the finished dish with plenty of fresh herbs.

Stew with potatoes and meat - tricks and 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 bought in glass jars so that the composition can be seen. In the process of cooking stew with potatoes and meat, it should be fried beforehand. From sour pasta will become sweet and savory.

To speed up the cooking of the dish, it does not hurt to always keep ready-made boiling water in the kitchen. Or better yet, broth. If you add just water, the dish may lose a bit of 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.

Add a little sugar to the pork stew. Sweetish meat is popular in Chinese cuisine, and many enjoy this unusual taste.

What to cook for lunch quickly and tasty

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

2 h

100 kcal

5/5 (1)

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

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

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

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

Goulash and beef stroganoff are also varieties of stews.

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

"We sit" on a diet, enjoying the stew

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

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

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

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

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

Useful properties of vegetables that form the basis of the stew

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

How to cook meat stew

Exist three fundamentally different ways cooking stew.

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

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

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

Georgian chicken ragout

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

Prepare the following ingredients for Georgian stew:

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

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

Our stew is ready.

Pork ragout with potatoes

Ingredients:

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

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

Let's start cooking:

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

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

Ragout with minced pork

This meat stew recipe belongs to the third cooking method.

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

We will need:

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

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

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

Master class: pumpkin stew

With this dish, you can easily surprise your guests!

1. Need to find medium sized pumpkin. We don’t take a large one, the stew will not soak there as it should.
2. Wash and dry the pumpkin. Then carefully cut off the top in the shape of a cap. We do not throw it away, this is an important detail.
3. We carefully take out the pulp. Just cut with a knife and scoop out with a spoon. We throw away the seeds - this is the only thing that we will not need in a pumpkin.
4. Next we make the filling. We need for her: carrot, cauliflower, celery, onion, eggplant. It is better not to add zucchini: it releases too much liquid and if there is melon pulp in the dish, it will be superfluous). You can add peas.
5. Meat finely chop. Ideally, it is better to mix pork and beef. But you can do anything, even chicken.
6. Stew in a deep frying pan until half cooked, laying out gradually, as we already know how.
7. First onions in boiling oil, then meat.
8. Then eggplants (did you forget to soak?), Cauliflower, carrots, celery, pumpkin pulp.
   

   If you decide to add peas, then this is, as always, at the very end. (Fans of experimenting can take corn instead of peas). But in this case, we add everything quickly. Vegetables should be slightly raw.

9. We spread this mass in a pumpkin, close the lid and put in an oven preheated to 200 degrees for half an hour.
10. We take it out, decorate it on a plate and put it on the table in front of the eyes of the astonished guests.

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

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

But we have to use garlic sparingly.

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

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

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

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

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

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

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

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

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

You didn't know about stew

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

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

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

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

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

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

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

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

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

In contact with

Vegetable stew with meat and potatoes is very fragrant, tasty and satisfying. This is the perfect dish for a family dinner on a cool autumn evening. All vegetables in the recipe for vegetable stew with meat and potatoes are perfectly combined with each other, complementing each other. The meat is soft and juicy thanks to pre-frying, it melts right in your mouth.

Cooking stew with meat and potatoes does not require special culinary skills, so even a novice cook can repeat this recipe. Instead of fresh tomatoes, you can use tomato juice or paste.

• 400 g pork or beef
• 6-7 potatoes
• 5 tomatoes
• 2 eggplant
• 1 carrot
• 1 bell pepper
• 1 bulb
• 100 ml vegetable oil
• 1.5 liters of water
• parsley and dill
• Bay leaf
• 3 allspice peas
• salt to taste
• 0.5 tsp ground black pepper
• 0.5 tsp sweet paprika
• 0.5 tsp provencal herbs

How to cook vegetable stew with meat and potatoes:

Wash the meat (I used pork for the recipe). We clean the pulp from films and fat. Cut the fillet into small pieces.

Pour some sunflower oil into the bottom of a heavy-bottomed saucepan. Let it warm up and put the pieces of pork in it. Stirring, fry the meat for 5 minutes.

Then fill it with hot water and cover with a lid. We will stew the meat for 40 minutes so that it becomes soft, as required by the recipe for vegetable stew with meat and potatoes.

At this time, wash and cut the potatoes into large pieces.

When the meat is cooked, pour the potatoes into the pan with the broth.

Cut the eggplant into circles, then cut each circle into 4 parts. The blue skin does not need to be peeled. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes so that they release the juice and the bitterness is gone from them.

Then fry the blue ones in vegetable oil until soft.

Add eggplant to meat stew with potatoes.

Peel the carrots and cut into medium-sized pieces. Grind the onion and sweet pepper into a cube, as required by the recipe for vegetable stew with meat and eggplant.

In a small amount of oil, fry the onion and pepper until soft. Then add carrots to them and continue to cook the ingredients for a couple more minutes.

Wash the tomatoes, cut out the stem. We cut them into 6 parts and grind them in a blender bowl or with a meat grinder.

Add chopped tomatoes to the fried vegetables.

Stir, simmer the ingredients together for 1-2 minutes and pour them into the pan.

Stew vegetable stew with potatoes, eggplant and meat for 5-10 minutes.

Then add chopped herbs and spices for flavor, salt to taste.

Stir, put out the stew for a few more minutes and turn off the fire.

We will serve a delicious vegetable stew with meat hot.

Spring breakfast should be special, because you really want bright colors and aromas. The body after the winter requires a maximum of useful substances and this dish will help replenish their reserves. Today, I pleased my family with an incredibly tasty dish - vegetable stew with meat. During cooking, I took a step-by-step photo to illustrate the recipe, which I am now sharing. Take note. 🙂

So we need:

- potatoes - 3 tubers;
- cabbage (white) - 150 grams;
- carrots - 1 piece;
- meat (pork) - 150 grams;
- onion - 1 piece;
- tomato juice - 1 glass;
- sea salt - 1 teaspoon;
- garlic - 1 clove;
- spices (coriander, turmeric, pepper) - to taste;
- tomato paste or ketchup - to taste;
- olive oil - 2 tbsp. spoons;
- greens (parsley) - for decoration.

How to cook vegetable stew with meat in a pan

Starting to cook, you need to cut the meat into pieces, approximately 2-3 centimeters in diameter. The choice of meat depends on your preference and availability. I had a fresh piece of pork, which perfectly complemented the taste of the vegetable stew.

Put the meat in a pan with olive oil. Fry, sprinkled with turmeric, coriander and pepper. Add sea salt (you can replace it with regular salt).

Peel and cut potato tubers. Send them to the meat. Fry.

Peel the rest of the vegetables and chop. I grated the carrots and garlic, and chopped the onion with a knife into small pieces. Prepared vegetables sent to the pan. Mixed.

Now, you need to cut the white cabbage into thin strips. Send to the pan with other ingredients. Add tomato juice. Mix everything and simmer under the lid.

At the end of the stew stew, add tomato paste or ketchup. I love using ketchup, which I always have in my fridge, as opposed to pasta.

After readiness, leave the stew under the lid for seven to ten minutes. Opening the lid, you will be delighted with the aroma of the dish.

This mixture of vegetables, meat and spices will delight you with its taste and mass of nutrients.

Serve vegetable stew with meat garnished with ketchup and herbs. Everything turns out very bright and spring-like.

Cook delicious and healthy dishes with love for yourself and your family. Enjoy your meal! Happy spring! 🙂

In a classic stew, meat and vegetables are lightly fried, then stewed until tender in their own juice or paste. Homemade pork stew with potatoes meets these requirements. To make the dish tasty and not too soft, it is important to follow the order of laying the ingredients, the time of frying and stewing. The total cooking time is 70-80 minutes.

Adviсe. Pork with a small amount of fatty layers is ideal, they make the meat juicy. Only hard muscle tissue (if any) needs to be removed. The standard ratio of meat and potatoes is 1:1, but the proportions can be changed at your discretion.

Ingredients for 2 servings:

• pork (pulp) - 250-300 grams;
• potatoes - 250 grams;
• onions - 1 piece;
• water - 200 ml;
• garlic - 1 clove;
• bay leaf - 1 piece;
• vegetable oil - 1 tablespoon;
• carrots - 0.5 pieces;
• tomato paste (fresh grated tomatoes) - 1 tablespoon (without a slide);
• pepper, dill, parsley - to taste;
• salt - to taste.

Potato and pork stew recipe

1. Rinse the meat in cold running water, wipe it with a paper towel or napkins, cut into slices 2-3 cm thick. A sufficiently large thickness is needed so that the pork remains juicy after frying.

2. Pour vegetable oil into a hot frying pan. Fry the meat over high heat on all sides until a crust appears, stirring occasionally (about 5-7 minutes).

3. Transfer the fried meat (without fat) to a cauldron, stewpan or pan with a thick bottom.

4. Add salt, pepper and other spices. Pour in water (should cover a layer of meat).

5. Put the pan on the fire, bring to a boil, reduce power, cover and simmer at a low boil.

Attention! Make sure that the dish gurgles, but does not boil much, then the taste will be much better.

6. Cut the onion into small pieces, then fry in a pan until golden brown in the fat that remains after the pork.

7. Add golden, but still crispy onions to the pan with meat.

8. Cut the peeled carrots into 2 × 2 cm squares, combine with pork and onions.

9. Continue to simmer over low heat for 30-40 minutes until the meat is tender (a fork pierces through the pieces freely).

10. Peel and wash the potatoes, cut each tuber into 6-8 equal parts and add to the pan.

11. Pour a little water, mix, simmer under the lid for 8-10 minutes until half cooked.

12. Add tomato paste, squeezed garlic, chopped parsley and dill to the future stew.

13. Mix gently. Simmer for 4-5 minutes until done.

14. Remove the pork stew with potatoes from the stove, let it brew for 5-7 minutes, serve hot. The dish goes well with fresh vegetable salads and homemade pickles.