Vegetable stew with meat and potatoes. Stew with meat

Vegetable stew with meat and potatoes is very fragrant, tasty and satisfying. This the perfect dish for family dinner on a cool autumn evening. All vegetables in the recipe vegetable stew with meat and potatoes are perfectly combined with each other, complementing each other. Meat is soft and juicy thanks to pre-frying 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 tomato you can use tomato juice or paste.

Ingredients:

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.

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

Then we fill it 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 vegetable oil until soft.

Add eggplant to meat stew with potato.

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

On the a small amount fry butter until soft onion and pepper. 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.

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

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

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

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

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

Recipes for vegetable stew with meat

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

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

Vegetable stew with meat and potatoes

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

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

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

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

Serve this dish with chopped dill or onion.

Vegetable stew with meat and zucchini

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

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

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

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

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

Vegetable stew with eggplant and meat

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

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

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

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

Vegetable stew with meat and cabbage in a slow cooker

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

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

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

Recipe for vegetable stew without meat

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

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

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

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

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

Video: "Vegetable stew Ajapsandali"

A dish called "stew" came from France, where it was used as an appetizer and served at the beginning of the meal.

The composition of this dish may include vegetables in pure form, and fish, and mushrooms, but the most appetizing and tasty stew is obtained from meat.

All kinds of spices, spices, sauces and, of course, fresh or frozen vegetables and herbs can be added to beef, pork, lamb or poultry. You can serve stew and how independent dish, and as a side dish. It is usually served hot, but it tastes just as good cold.

Stew with meat - food preparation

Before cooking, all products must be thoroughly washed, the meat should be separated from the bones, fat layers and skin, and the vegetables should be cleaned. Then cut everything into medium pieces. Some recipes call for pre-frying the meat, while others recommend stewing it right away.

Stew with meat - preparing dishes

To prepare the stew, you will need a pot of a suitable volume in which vegetables and meat will be boiled or stewed. To pre-fry the meat, you will need a pan or stewpan with a non-stick coating.

Recipe 1: Bulgarian Style Beef Ragout

This dish has bright aroma and taste due to the presence of dry wine in the ingredients. Lovers of true Bulgarian are very spicy taste can add black to the stew ground pepper taste.

Ingredients

1 kg meat (lean beef)
100 ml dry white wine
1 table. a spoonful of flour
2 medium carrots
250 g green beans
3-4 medium potatoes
4 table. tablespoons vegetable or olive oil
salt, ground black pepper, herbs (to taste)

Cooking method

Peel and finely chop the onions, fry in a pan with the addition of vegetable oil until transparent. Wash the meat, cut into pieces, salt and fry in a saucepan over high heat until half cooked. After that, add a little water or broth to the saucepan, and then pour the wine. In a separate pan, fry the flour until golden brown, put it on the meat, reduce the heat to a minimum and then simmer the meat until tender. Boil carrots, beans and potatoes in a saucepan (cut into slices). After that, put all the vegetables, including onions, in a saucepan, mix, sprinkle with herbs.

Recipe 2: Beef, Pork and Lamb Stew with Brussels Sprouts

This recipe is credited with a Belgian origin, possibly due to the use of Brussels sprouts. Ready meal it turns out very tender, appetizing and fragrant. Due to the wide variety of types of meat used in it, it will easily lead the menu. hearty dinner or lunch.

Ingredients

300 g beef brisket
250 g lamb (shoulders)
100 g lean pork
250 g pork sausages
500 ml chicken broth
100 g swede
5 medium onions
250 g Brussels sprouts
6-8 medium potatoes
1 medium carrot
200 ml sour cream
salt, pepper, bay leaf (to taste)

Cooking method

Rinse the meat, cut into medium pieces, place in a large saucepan or saucepan and pour over the broth. Add 500 ml boiled water, bay leaf and salt to taste. Bring to a boil over medium heat, skimming off foam. Then reduce the heat to a minimum and cook the meat for about 2 hours.

Rinse the vegetables, peel and cut into cubes, disassemble the Brussels sprouts with your hands into inflorescences, add to the meat. Simmer for about 30 more minutes.

10 minutes before readiness, put sausages cut into pieces into the stew. After the dish is cooked, you need to put the meat and vegetables in a separate container, and add sour cream and ground pepper to the broth. Evaporate the resulting mixture by 2/3, then pour it over the meat with vegetables and mix gently. Salt to taste.

Recipe 3: Ragout with chicken, peas and mushrooms in "baskets"

This dish is not only very tasty and satisfying, it also looks very elegant on the table due to the special serving in puff or sand “baskets”, which are easy to buy ready-made in the store.

Ingredients

400 g boneless chicken
3-4 table. spoons of green peas
100 g noble forest mushrooms
1-2 medium carrots
1 egg
1-2 table. spoons of flour
a handful of raisins
250 ml chicken broth
150 ml dry white wine
2-3 table. tablespoons grated hard cheese
1 lemon
salt, pepper, herbs (to taste)
ready-made "baskets" of puff or shortcrust pastry

Cooking method

Rinse the chicken, salt, sprinkle lemon juice and clean for 1-1.5 hours in a cool place. After that, cut into pieces, put in a saucepan and fry in vegetable or olive oil over high heat until golden brown.

Wash mushrooms and carrots, peel, finely chop and add to the chicken. Fry over medium heat for 10 minutes, then put flour in a saucepan. When the flour turns golden, slowly pour in the broth, stirring constantly.

Bring to a boil and put the rest of the ingredients (peas, raisins, herbs and wine) into the stew. Cook for another 10-12 minutes.

Then remove from the stove, cool slightly and add the egg yolk. Gently mix, remove the meat and vegetables with a slotted spoon and arrange them in “baskets”, sprinkle with grated cheese on a fine grater. Pour the remaining sauce into a gravy boat and serve separately.

Ragout with meat - helpful tips experienced chefs

1. For stews, you can use previously cooked meat or boiled vegetables left over from other dishes. You just need to cut them, put them in a saucepan, add a little broth or water, simmer for 15-20 minutes and the stew can be considered ready. It remains only to salt it to taste, pepper and add your favorite spices and herbs.

2. Any stew recipe can be easily diversified by replacing some components with others. For example, instead of Brussels sprouts, use cauliflower, add cream instead of sour cream, in general, cooking stew is a great occasion for culinary fantasies.

Other meat recipes

Meat in French
Meat up your sleeve
Canned stewed meat
Meat in a pan
Meat in a slow cooker
Meat in the oven
Meat in pots
Potato with meat
Meat with vegetables
Meat in foil
Meat stuffed
Peppers stuffed with meat
Ragout with meat
Rice with meat
Grilled meat
Meat in sour cream
Meatloaf
Chebureks with meat
Belyashi with meat
Buckwheat with meat
Cooked meat
Meat with cheese
Pasta with meat
Meat with prunes

More interesting recipes you can find on the main page of the Culinary section

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 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.
Cut the package with 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 pepper and other components.
Add 200-250 ml tomato juice or dilute a couple of tablespoons of pasta 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 hot pepper"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.
Pouring a glass 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 into a saucepan with meat and vegetables our tomato sauce. 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 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 bean	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 into medium pieces pork goulash or bacon. 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!

Wash the beef, pat dry and cut into small pieces.

Fry the pieces of beef in vegetable oil on all sides until golden brown. Add the chopped half of the onion to the meat and fry, stirring occasionally, until the onion is golden.

Then add soy sauce and Worcestershire sauce (if you do not have Worcester sauce - do not add), fry everything together for 5 minutes. Then pour in a little water, about 1/2 cup, cover and cook over low heat for 1 hour, until the meat is ready.

Wash vegetables. Peel onions, potatoes and carrots. Remove the seeds and stem from the pepper.

Cut the eggplant into cubes, sprinkle with salt, mix and leave for 15 minutes, then rinse with water, squeeze out the water.

Fry the onion in vegetable oil for a few minutes, then add the carrots. Salt and pepper. Add diced peppers. Stir, fry everything together for 3-5 minutes, stirring occasionally.

Then add eggplant and spices. Stir, fry for another 5 minutes or until the vegetables are pleasantly golden, stirring occasionally.

Stir, stew beef stew with vegetables for 5-10 minutes under the lid. Let the dish rest for 20 minutes and serve.

Appetizing, fragrant, tasty beef stew with vegetables is ready.

Bon appetit, please your loved ones!