Fried meat with vegetables. Meat with vegetables - the most delicious recipes for the whole family for every day Fried pork with vegetables

A simple but very tasty dish - pork stewed with vegetables in a frying pan, one of the best recipes for every day. You can add whatever you want or have on hand to it: tomatoes and peppers, eggplants and zucchini, cauliflower and broccoli. The main thing is that you like the combination of products, the aromas whet your appetite, and the finished food pleases you with its amazing taste and bright colors. It is better to choose meat that is not lean, but with fat, but I advise you to choose vegetables according to the season. In summer and autumn they are fresh, in winter I cook them with frozen ones, and they turn out just as tasty.

Pork with vegetables in a frying pan is a recipe ideal for a family dinner. You can add broth or tomato or sour cream sauce. The meat will be juicier, and the gravy will successfully complement any side dish.

Ingredients

To prepare stewed pork with vegetables you will need:

• moderately fatty soft meat (I took a shoulder blade) – 400 g;
• tomatoes – 4-5 pcs;
• carrots – 1 large;
• onions – 2-3 heads;
• hot capsicum – 3-4 rings (optional);
• sweet pepper – 2 pcs;
• salt and seasonings for meat - to taste;
• Sunflower oil – 3 tbsp. l.

How to cook pork with vegetables in a frying pan. Recipe

You don't need to buy the most expensive cut of pork for this dish. I take what is cheaper: the shoulder blade, the adrenal part or the neck. These parts of the pork carcass are soft and contain enough fat. They prepare quickly, which is what we need. I cut into small pieces of 3x3 cm.

Fry over medium-high heat for ten minutes. First, I heat the oil and throw in one piece. If bubbles immediately appear around, I lay out the rest. When I cook a large batch, I fry the pork in batches so that each piece is surrounded on all sides by boiling oil. With this frying, a uniform crust is formed. If there is a lot of meat in the pan, it will stew in its own juices, and the frying effect will not work.

While looking after the meat, I chop the vegetables. I cut the onion into large half rings and carrots into half circles.

My opinion is that there should be a lot of onions. When fried, it gives off its aroma to the oil, which in turn permeates the pork, giving it a characteristic flavor.

I bring the onion to a translucent state and fry it a little. As soon as a golden edge appears around the edges, I add carrots and throw in a few rings of hot pepper. Adjust the spiciness to your taste. I like my food to be spicy, I put a lot of pepper.

After a few minutes, when the carrots become glossy and saturated with oil, add half a glass of water. I add some salt, cover tightly with a lid and leave the pork to simmer over low heat until soft.

I can’t tell you the exact time, but you definitely need to wait 20 minutes. I cut one piece - if it can be easily cut or separated into fibers - it's done.

For juiciness and improved taste, I advise you to add tomatoes or tomato sauce, pour in tomato juice. While there are still fresh tomatoes and peppers, these vegetables will add juiciness and brightness to the finished dish. I cut it quite large, larger than pork.

Following the pepper, I put the tomatoes in the pan. Seasoned with spices (here, choose at your discretion or use ready-made seasoning for meat dishes). Salted it.

Advice.For more gravy, add tomato juice or sauce, or grate the tomatoes.

I stirred and at that point I didn’t disturb the vegetables any more so that the tomatoes wouldn’t turn into puree. I let it warm up, covered it, and set the heat to low. I stewed the pork with vegetables in a frying pan for five minutes. Turned it off and left it on the burner for a little while longer so that all the ingredients could better absorb the gravy and spices.

As for the side dish, I boiled the potatoes, cutting the tubers in half or into quarters. Very tasty with porridges, especially with buckwheat or rice. Not bad with pasta, just cut the meat smaller and add more gravy.

Well, the delicious pork with vegetables has brewed and is now completely ready. You can serve it in portions - in a frying pan, like mine. Or put it in plates, preferably deep ones. And be sure to serve with fresh bread to soak up the gravy. Bon appetit everyone! Your Plyushkin.

Nutritionists recommend eating meat only with vegetables. Meat takes a long time to digest and is difficult, but vegetables make this process much easier. Therefore, eating meat with vegetables is not only tasty, but also important for normal digestion. Today we will look at recipes for meat and vegetables cooked in a frying pan. In the intestines, meat is completely digested without rotting, only in the presence of vegetables. And all because vegetables contain fiber.

The main thing in this recipe is to choose the right meat. We will use pork. It should be young, lean and, of course, fresh.

Required Products:

• Pork – 0.50 kg;
• bell pepper – 1 pc.;
• onions – 2 pcs.;
• - 2 pcs.;
• celery stalks – 3 pcs.;
• vegetable oil – 4 tbsp. l.;

Preparation:

Cut the meat into portions, pour in half the vegetable oil, sprinkle with salt, ground black pepper and, if you want, other spices, mix. Do not touch for half an hour to allow the meat to marinate.

Heat the frying pan and pour the remaining vegetable oil onto it. Place the pieces of meat and fry on all sides over high heat until golden brown. This process should take about 15 minutes. Next, set the heat to the lowest setting, cover the frying pan with a lid and cook for another 5 minutes.

Good to know! It is better to choose a thick-walled frying pan with high sides for preparing this dish.

Meanwhile, rinse the carrots, peel and grate on a coarse grater. Remove the skins from the onion and cut into half rings. Place both vegetables in a frying pan and cook together with the meat for about 10 minutes.

Rinse the celery and bell pepper. Peel and cut into cubes. Place in a frying pan and fry for another 10 minutes. Stir everything periodically. When all the ingredients are ready, remove the pan from the heat and let the meat cool slightly.

Stew with rice and vegetables

This recipe is similar to pilaf, but is prepared faster and requires fewer ingredients. It turns out quite satisfying and of course tasty.

Read also: Elk chops - 5 recipes

Required Products:

• Pork pulp – 0.35 kg;
• rice - 1 tbsp.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vegetable oil – 0.04 l.;
• greens – 0.5 bunch;
• salt, spices to your taste.

Preparation:

Rinse the meat and cut into small pieces. Heat a frying pan and pour vegetable oil onto it. Throw the meat there and fry until golden brown.

Rinse the carrots, peel and grate on a fine grater. Peel the onion and cut into small cubes. Add vegetables to meat, stir and cook for 10 minutes.

Rinse the rice several times. Place it in a frying pan with the meat, sprinkle with salt and selected spices. Stir. Boil half a liter of water and pour over the meat and rice. There should be enough liquid to cover the meat and rice by about 2 centimeters.

Good to know! Rice can be used either long grain or round. The choice of rice will not particularly affect the original result.

Cover the frying pan with a lid and simmer for about 25-30 minutes, until fully cooked, remembering to stir the contents of the pan occasionally.

Rinse the greens and chop finely. Sprinkle it over the dish and stir. The stew with rice is ready.

Fragrant meat with vegetables, Chinese style

In this recipe we will cook beef according to Chinese traditions. The dish turns out spicy and aromatic.

Required Products:

• Beef tenderloin – 0.60 kg;
• green beans – 0.30 kg;
• onion – 0.30 kg;
• – 0.20 kg;
• garlic – 6 cloves;
• vegetable oil – 0.10 l.;
• soy sauce – 0.10 l.;
• starch – 0.10 kg;
• rice vinegar - 2 tbsp. l.;
• ground black pepper – 1 pinch;
• ground red pepper – 1 pinch;
• salt to your taste.

Preparation:

Rinse the beef and cut into cubes, the width of which should be about 1 centimeter.

Prepare the marinade. In a small container, combine 4 tablespoons of soy sauce and vinegar. Crush 3 cloves of garlic and throw into a container.

Sprinkle the meat with salt and black pepper. Then pour in the marinade and set aside for 40 minutes until the meat is marinated.

During this time, you need to rinse the bell pepper, remove the seeds and cut it into strips. Peel the onion and cut into large pieces.

Read also: Pumpkin with meat - 8 delicious and quick recipes

We are preparing the dressing. Squeeze the remaining garlic cloves into a separate small bowl. Add ground red pepper and the rest of the soy sauce to it. Stir.

After 40 minutes. Pour starch into a plate and roll each piece of meat. Place a frying pan on the stove and pour vegetable oil into it. It should be 1.5 cm in the pan. Heat a frying pan and fry the meat in several stages. Transfer the finished meat to a separate bowl.

Good to know! Do not throw the meat into the frying pan all together. The pieces will stick together and you will not get the desired result.

When all the meat is fried, bell peppers and onions should be fried in the same oil. Pour them into the pan and cook for 3 minutes.

Place the prepared vegetables over the meat. Cut the green beans into several pieces and place in a frying pan. Beans can be used both fresh and frozen. If the beans are from the freezer, they must be thawed first. Fry it also for 3 minutes. Transfer to already prepared products.

Pour in the sauce and mix all ingredients thoroughly. The Chinese meat is ready.

Turkey meat with mushrooms

Turkey meat is quite nutritious and low in calories, making it ideal for preparing dinner.

Required Products:

• Turkey breast – 0.5 kg;
• champignons – 0.4 kg;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• dill greens – 1 pc.;
• vegetable oil for frying;
• salt, ground black pepper to your taste.

Stews go perfectly with vegetables, whether it be stewed, roasted or salad. Pork stewed with vegetables is a complete dish that does not need a side dish. It has a harmonious taste, seductive aroma and looks appetizing. In addition, this dish is very filling. An additional advantage that busy housewives will appreciate is its ease of preparation.

Cooking features

In order for the pork stewed with vegetables to turn out perfect, you just need to know a few small secrets.

• Old meat takes a long time to cook and still remains tough. For this reason, preference should be given to young pork: old pork has yellowish fat, young pork has white fat. Based on this feature, you can choose the meat suitable for stewing with vegetables.
• Pork for stewing should not be cut into too small pieces, unless the recipe requires otherwise. Usually the pieces are one and a half to two centimeters long, sometimes even more. Whatever the size of the pieces, they must be cut across the grain. Then they will cook faster, soak in the sauce and turn out soft and juicy.
• A dish prepared from chilled or even steamed meat will be more tender and juicier than one made from frozen. If you want to stew meat that has been frozen, you need to defrost it slowly, and then marinate it well for at least an hour or two.
• It is better to preserve the form of cutting the products described in the recipe, since in this case the dish will look appetizing, which is also important.
• It is advisable to stew pork in a thick-walled saucepan or cauldron, or, in extreme cases, in a deep cast-iron frying pan. Pots and saucepans with thin walls are not suitable for this.

Otherwise, the specifics of preparing pork stewed with vegetables will depend on the chosen recipe.

Pork stewed with vegetables - classic recipe

Calorie content of the dish: 2186 kcal, per 100 g: 110 kcal.

• pork tenderloin (shoulder) – 0.7-0.8 kg;
• carrots – 100 g;
• onions – 100 g;
• sweet pepper – 0.5 kg;
• tomatoes – 0.3 kg;
• dried basil – 10 g;
• parsley and dill (optional) – 30 g;
• vegetable oil – 80-100 ml;
• salt - to taste;
• ground black pepper - to taste;
• water - how much will it take?

Cooking method:

• Wash the pork, cut it into pieces of approximately 2 cm.
• Wash, dry, finely chop the greens with a knife, if you use them. If not, proceed immediately to the next step.
• Remove the skin from the onion. Wash the onion, dry it, cut into small pieces.
• Cut off the stems of the peppers and hit the seeds. Wash the pepper and cut into strips.
• Peel and wash the carrots and grate them coarsely. It is not forbidden to use a grater for Korean salads.
• Pour boiling water over the tomatoes. After a couple of minutes, remove from the water and remove any cracked skin. Cut the pulp into small pieces of arbitrary shape.
• Heat the oil in a frying pan, fry the meat in it, adding salt and pepper. When the pork changes color (grey), transfer it to a saucepan or cauldron, where it will be stewed with vegetables.
• In the same pan where the pork was stewed, add the onions and carrots. Fry them for 7-8 minutes and transfer to the pork.
• Place chopped peppers on the pork and slices of tomatoes on top.
• Pour in enough water to completely cover the meat and vegetables.
• Place on the fire and simmer covered for 30 minutes after the water boils.
• Add basil, herbs, and add salt if necessary. Cover again and simmer for another 10-15 minutes.

Video recipe for the occasion:

Pork prepared according to this recipe can be served as an independent dish, but it will also go well with potatoes, rice or buckwheat. Using a side dish will make the dish even more satisfying.

Pork stewed with potatoes, zucchini and eggplants

Calorie content of the dish: 4616 kcal, per 100 g: 117 kcal.

• pork – 1 kg;
• potatoes – 0.5 kg;
• carrots – 0.2 kg;
• onion – 0.2 kg;
• tomatoes – 0.5 kg;
• sweet pepper – 0.5 kg;
• eggplant – 0.2 kg;
• zucchini – 0.2 kg;
• garlic – 3 cloves;
• tomato paste – 50 g;
• sugar – 50 g;
• salt - to taste;
• ground red pepper - to taste;
• black peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• vegetable oil – 100 ml;
• water - how much will it take?

Cooking method:

• Cut the pork into medium-sized pieces (2-3 cm each).
• Cut the onion into half rings.
• Peel the carrots, cut in half lengthwise, cut into half rings. If you come across thin, elongated carrots, you can cut them into circles - it will be even more beautiful.
• Peel the seeds, wash the pepper, cut it into half rings.
• Cut the washed tomatoes into cubes.
• Peel the potatoes, cut each potato into 6-8 pieces.
• Cut the eggplant into cubes and sprinkle with salt. After 20 minutes, rinse in running water and dry.
• Wash the zucchini and cut it into cubes. The cubes should be large enough, at least a centimeter, since the vegetables will take a long time to stew.
• Cut the garlic into not too small slices.
• Pour oil into the frying pan (half of what is specified in the recipe), put the meat in it, fry until an appetizing crust forms. Place in a cauldron or thick-walled saucepan. The container will need to be quite spacious - 4.5-5 liters.
• In another frying pan, fry the onion. Add sugar and tomato paste to it, simmer for 10 minutes. Place on meat.
• Pour a glass of water into the frying pan where you prepared the frying, then pour it into the container with the meat.
• Place on the fire and simmer for a quarter of an hour after boiling.
• Add vegetables, salt and pepper. Add peppercorns and bay leaf. Pour in about half a liter of water.
• Simmer covered for another hour, stirring the pork and vegetables from time to time. If the water evaporates, add a little more. When extinguishing, the fire should not be too intense: the water in the pan should gurgle slightly, but not boil.
• After the dish is ready, leave it covered for another quarter of an hour, after which it can be placed on plates and served.

No side dish is required for pork prepared according to this recipe.

Pork stewed with vegetables and green peas

Calorie content of the dish: 2405 kcal, per 100 g: 99 kcal.

• pork (lean piece of neck or shoulder) – 0.5 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• sweet pepper – 0.3 kg;
• tomatoes – 0.3 kg;
• zucchini – 0.3 kg;
• fresh or frozen green peas – 0.2 kg;
• vegetable oil – 60 ml;
• salt – 10 g;
• water or broth – 0.3-0.4 l;
• ground black pepper - to taste.

Cooking method:

• Wash the pork, cut into relatively small pieces (about one and a half centimeters).
• Cut the peeled onion and one carrot into small cubes.
• Cut the rest of the carrots into small cubes.
• Wash the zucchini and cut into one and a half centimeter cubes.
• Cut the sweet pepper into small squares, after washing and removing the seeds. Red peppers look most beautiful in the finished dish.
• If the peas are frozen, run cool water over them to thaw for 10 minutes. Fresh just wash.
• Fry the pieces of meat in a frying pan with oil. You need to fry over high heat until golden brown.
• Place the meat.
• Add diced onions and carrots and fry them for 5 minutes.
• Return the meat to the pan and fry it along with the onions and carrots over medium heat for another 5 minutes.
• Pour in a glass of water, add salt and pepper and simmer covered for half an hour.
• Add the remaining vegetables, add water if necessary and simmer over low heat until the vegetables are soft.
• Add green peas to them, stir and simmer over low heat for another 5 minutes.
• Let the dish sit, covered, for another 10 minutes, then serve.

Pork stewed with vegetables according to this recipe looks very elegant and appetizing. The taste of the dish does not disappoint either.

Video: pork stewed with vegetables - soft, tender, aromatic

Pork stewed with vegetables is an easy-to-prepare dish that is hearty and tasty. It is quite suitable for every day, and even if guests arrive unexpectedly, there will be something to feed them.

The fresh vegetables we use in the recipe make this roast incredibly tasty, aromatic, appetizing and can even be prepared for a dinner party or any holiday table. It is quite simple to prepare, and the time of the entire process largely depends on what kind of meat you will cook from. For this dish you can choose pork, beef, lamb and even chicken - in any case, the dish turns out great and, in combination with vegetables, is very tender and juicy. Any side dish goes well with this wonderful meat, but it goes best with young boiled potatoes.

Ingredients:

• 1 kg lean pork
• 1 leek
• 1 large onion
• 1 bell pepper
• 1 large carrot
• 2 fresh tomatoes
• salt, pepper, seasonings to taste
• 4 - 5 tbsp vegetable oil
• 2 tbsp soy sauce

Cooking method

Cut the pork into small portions, add salt, add your favorite seasonings, pepper and mix with half the vegetable oil and soy sauce. Stir and leave to marinate for 2 or more hours.

Then fry the meat in a frying pan in the remaining oil on all sides until golden brown over medium heat (this will take us about 15 minutes). During frying, try not to let the pieces touch each other, this way we will maintain juiciness.

After this, add chopped onions (both types), carrots and bell peppers directly into the pan. We continue to cook the fried meat with vegetables under the lid for about 15 minutes, stirring the dish periodically.

Meat and vegetables, prepared in any way, can be served during a family lunch or dinner. If you use your imagination and add to the basic recipe, you can create an excellent treat for a gala feast that all guests will enjoy.

How to cook meat with vegetables?

Various dishes of meat and vegetables need to be prepared, taking into account some simple rules, knowing the cooking time for meat components and vegetables so that all the pieces in the treat are cooked evenly.

1. To make the frying especially tasty, you need to simmer the meat for 15-20 minutes before adding vegetables.
2. Meat baked with vegetables is also first cooked separately. If you bake boiled pork or chicken, then add the vegetable components 20 minutes before the dish is ready.
3. When it comes to cooking in a cauldron or in pots, the meat is first fried, and then transferred to a container with vegetables and simmered for at least an hour.
4. The easiest way to cook is in a frying pan. The workpiece does not need to be defrosted first, but added to the dish 15 minutes before it is ready.

With vegetables - an easy way to prepare a quick hot dish for any side dish. This dish is prepared quickly and from available ingredients. You can supplement the vegetable set yourself, taking into account your personal preferences. Onion is an essential component in this dish; it softens the meat fibers.

Ingredients:

• pork – 500 g;
• onions – 1-2 pcs.;
• sweet pepper – 2 pcs.;
• carrots – 1 pc.;
• tomatoes – 2 pcs.;
• salt, pepper, thyme;
• frying oil;
• greens for serving.

Preparation

1. Finely chop the pork, fry in oil until the sides are golden brown.
2. Add quarter onion rings to the meat, add carrot strips and sweet pepper cubes.
3. Simmer over low heat for 10-15 minutes, add salt.
4. Set aside and sprinkle with herbs.

With vegetables in a cauldron - a good substitute for barbecue at a picnic. The pieces of meat come out soft and tender, and the aroma of spices and vegetables makes the dish unforgettably delicious. This treat is very similar to Georgian canakhi in its composition and method of preparation, only it comes out with an appetizing “smoky” aroma.

Ingredients:

• lamb – 800 g;
• eggplants – 3 pcs.;
• potatoes – 6-8 pcs.;
• tomatoes – 6 pcs.;
• onions – 3 pcs.;
• sweet pepper – 3 pcs.;
• garlic – 5 cloves;
• broth or water – 1 l;
• suneli hops, dill, cilantro, salt.

Preparation

1. Cut the eggplants, add salt and leave until the bitterness goes away. Wash, dry and fry in a cauldron.
2. Remove the vegetables and place the meat in the cauldron.
3. Fry until the sides are golden brown, add salt, season with suneli hops, and transfer to a dish.
4. Sauté the onion and pepper half rings and also place them on a separate dish.
5. Place the prepared ingredients in a cauldron in layers: eggplants, meat, half of the fried onions, tomato rings, cover with a layer of fried.
6. Pour in broth, sprinkle with herbs.
7. Simmer the meat and vegetables for an hour at a moderate boil.

Fans of unusual food will like it with vegetables. All the ingredients in the dish go well together, so you don’t want to add anything to it, the main condition is that the vegetables should be firm, slightly undercooked, with a golden brown crust. Fried fresh cucumber will add a special Asian flavor to the treat.

Ingredients:

• pork – 800 g;
• onion, sweet pepper, young zucchini - 1 pc.;
• fresh cucumbers – 2 pcs.;
• rice vinegar – 25 ml;
• white wine – 50 ml;
• frying oil;
• soy sauce, honey - 1 tbsp. l.;
• salt, sugar - a pinch;
• sesame – 1 tbsp. l.

Preparation

1. Mix vinegar, sugar, wine, soy sauce and a spoonful of oil.
2. Cut the pork into strips and place in the marinade for 20 minutes.
3. Fry the meat until cooked, transfer to a plate.
4. Cut all the vegetables into strips, fry, add meat, mix, season with spices.
5. Pour in the remaining marinade and simmer for 2 minutes.

Meat baked with vegetables in the oven is a treat worthy of a special place on a festive table or a good option for a hearty lunch for those watching their figure. The base of the treat is beef tenderloin, but you can use pork or chicken fillet, just reduce the baking time.

Ingredients:

• beef tenderloin – 1 kg;
• potatoes, Brussels sprouts, carrots - 500 g each;
• eggplant – 2 pcs.;
• tomato – 3 pcs.;
• garlic – 3 cloves;
• white wine, soy sauce – 100 ml each;
• grain mustard – 50 g;
• rosemary – 2 sprigs;
• salt pepper.

Preparation

1. Marinate the tenderloin in a mixture of mustard, wine, soy sauce, pureed garlic and rosemary. Leave for an hour.
2. Bake beef for 30 minutes at 200 degrees.
3. Place coarsely chopped vegetables on a baking sheet, add salt, pour marinade and bake for another 20 minutes.

Delicious meat with vegetables in pots in the oven can be supplemented with all kinds of ingredients and spices. The dish is saturated with the aromas of all components and as a result it turns out very appetizing. This recipe does not require preliminary preparation; you need to make a sauce, which will play a major role in cooking.

Ingredients:

• veal – 1 kg;
• onions – 2 pcs.;
• potatoes – 8 pcs.;
• sweet pepper – 2 pcs.;
• garlic – 4 cloves;
• tomatoes – 6 pcs.;
• water – 500 ml;
• paprika, cumin, coriander, dried chili, oregano;
• salt;
• canned beans – 600 g.

Preparation

1. Cut the tomatoes, fry in a frying pan, season with spices, pour in water, bring to a boil. Punch with a blender.
2. Place the meat with chopped vegetables and beans in the pots, pour in the sauce and place in the oven for 2 hours.

Meat with vegetables in a sleeve in the oven is very easy to prepare. All ingredients are placed in a special baking bag and cooked at the same time. The result is an excellent dish, enough for a large company. Meat pieces can be marinated in spices and vegetable oil in advance.

Ingredients:

• chicken thighs – 6-8 pcs.;
• potatoes – 6 pcs.;
• carrots – 3 pcs.;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• olive oil – 3 tbsp. l.;
• salt, pepper, paprika, curry, thyme;
• garlic – 3 cloves.

Preparation

1. Mix pureed garlic with oil and all spices.
2. Marinate the meat for 30 minutes.
3. Chop the vegetables coarsely, place them in a baking bag, add the meat, tie the sleeve and shake, mixing the ingredients.
4. Make several punctures, bake the meat in a sleeve with vegetables for 35 minutes.

If you have meat with mushrooms and vegetables, use this simple set to prepare a delicious rich soup. Chicken fillet goes well with champignons. Vegetable ingredients can be simple - potatoes, onions, carrots, but the list can be expanded by using a frozen mixture, herbs and a variety of spices.

Ingredients:

• champignons – 300 g;
• chicken broth with meat – 800 ml;
• potatoes – 3 pcs.;
• onions, carrots - 1 pc.;
• hot pepper – ½ piece;
• salt, pepper, herbs.

Preparation

1. Sauté the onion, add mushroom slices and grated carrots. Fry until done, add salt.
2. Boil potatoes in boiling broth.
3. Pour the roast into the soup, add salt and pepper.
4. Throw chopped pepper and herbs into the finished soup.

Cooking a stew of vegetables and meat comes down to mixing the prepared ingredients and not simmering for long. The dish turns out to be self-sufficient and does not require any side dish. Traditional vegetables are potatoes, onions, carrots, peppers, but you can add broccoli and green beans.

Ingredients:

• beef – 700 g;
• onions, carrots – 2 pcs.;
• broccoli – ½ piece;
• green beans – 200 g;
• potatoes – 3 pcs.;
• garlic – 3 cloves;
• broth – 500 ml;
• salt, pepper, thyme and rosemary.

Preparation

1. Fry the meat and transfer to a baking dish.
2. Sauté the onion and carrot strips.
3. Transfer the roast and remaining vegetables to the meat, stir and season with spices.
4. Pour in the broth and simmer the meat and vegetables in the oven for 45 minutes.

Stewed meat with vegetables in a slow cooker is easier to prepare than any dish with a similar composition of ingredients. You need to fry the ingredients in the bowl of the device and leave everything to simmer, determining the cooking time, the smart gadget will do the rest on its own. This dish does not require a side dish; the hot dish is quite self-sufficient.