Recipe for beef stew. Braised beef with gravy

Beef is a tasty and nutritious meat, which is a real pantry of protein, useful minerals and B vitamins. The most convenient way to cook beef is stewing, this process allows rather tough meat to become soft and tasty. Usually the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the type of meat and the age of the cow or calf.

Beef stew - food preparation

First of all, the meat should be cleaned of films, cut into medium-sized pieces across the fibers and marinated. The process of marinating meat usually takes from 2 to 8 hours, it is necessary for the meat to become especially fragrant after cooking and stew faster. If you avoid pickling, you should be prepared in advance for the fact that the stewing will last at least 2 hours, while after pickling it may take less than an hour. Marinated or simply cut into pieces meat, fry in a pan on different sides for 5-7 minutes and put in a stewing container.

Braised beef - preparing dishes

Meat is fried in a frying pan, stewed in a roaster, a saucepan or clay pots. The dishes that are used for frying beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes, it is not surprising that the stew in this vegetable is the most popular among Russian housewives.

Ingredients:
- 500 grams of beef;
- 800 grams of potatoes;
- 2-3 onions;
- 1 tablespoon of flour;
- 2 tablespoons of butter;
- 2-3 pieces of bay leaf;
- a few pieces of cloves;
- 3 cups of boiling water;
- ground black pepper;
- 5 pieces of peppercorns;
- salt.

Cooking method

We cut the meat into 5-6 pieces, salt, pepper, bread in wheat flour and fry in butter until a golden crust appears. Add 1 glass of water to the pan, boil, add 2 more glasses of bitter water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add onion (finely chopped), potatoes, cloves, peppers and parsley to it. Simmer over low heat for half an hour or 40 minutes.
Usually vegetables or a salad of cucumbers and tomatoes are served with this dish.

Recipe 2: Russian Beef Stew

This dish was prepared by our grandmothers and great-grandmothers, today we have the opportunity to try one of their favorite delicacies.

Ingredients:
- 600 grams of beef;
- 3 onions;
- 1 carrot;
- 4 potatoes;
- 2 slices of rye bread (sour);
- celery root;
- 150 grams of bacon;
- 50 grams of ghee;
- 2 cups of meat broth;
- 100 grams of flour;
- 100 grams of sour cream;
- Bay leaf;
- pepper;
- greenery;
- salt.

Cooking method

Salt the meat and fry in melted butter, previously “rolling” in flour. Cut vegetables, mix them with bread and spices. In the container that will be used to stew the beef, lay the first layer of thinly sliced \u200b\u200bbacon, then put the fried meat, then vegetables, meat again, vegetables again. Pour the contents of the pot with hot broth so that the liquid covers the contents of the container. We put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before readiness.

Recipe 3: Beef Stew with Mushrooms

Beef goes well with mushrooms, it is not surprising that these ingredients are often part of the same dish.

Ingredients:
- 500 grams of beef;
- 500 grams of fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black peppercorns;
- Dill;
- salt..

Cooking method

We cut the meat into pieces, beat them off, fry together with onion rings. Mushrooms are fried separately in fat and added to fried beef. Pour the dish with sour cream, add pepper and salt. Transfer the beef and mushrooms to the pots, place in the oven and simmer for 2 hours.
A dish with boiled potatoes, previously covered with dill, is served.

Recipe 4: Beef Stew with Prunes

Beef can be not only salty, but also sweet; a combination with prunes is very appropriate here.

Meat Ingredients:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters of vegetable oil;

Sauce Ingredients:
- 50 grams of wine vinegar;
- 1 glass of orange juice;
- 2 cups of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.

Cooking method

Cut the meat, fry, put in a container, pour water and simmer over low heat.
Separately, prepare the sauce: mix wine vinegar and sugar, cook until golden brown, then add orange juice and broth. Add flour to the meat, pour the sauce, put the tomato paste. Stew the dish for half an hour, then add prunes, lemon slices and pepper, cook again over low heat..

For stewing, they usually take the shoulder part of beef.

Before stewing, the meat should be marinated, the easiest way is to pour red wine over it and leave for 6 hours.

Beef is stewed from 40 minutes to 2.5 hours.

To make the meat well stewed, become soft and tender, you can add alcohol, for example, vodka, beer or cognac.

Step 1: Cut and fry the beef.

The first step is to rinse the meat well under cold running water and cut it into small pieces, about 2 cm. Then put a frying pan over medium heat, pour vegetable oil. Pour the flour into a bowl and add a pinch of salt. Roll the pieces of beef in it and put them in the pan. Increase the heat and fry on both sides about 1 minute). Please note that the meat should immediately grab and become ruddy, while maintaining its juiciness. Therefore, do not overdo it in the pan.

Step 2: Fry the onions.

At this time, in another pan, fry the finely chopped onion until transparent.

Step 3: Prepare the beef stew.

We shift the finished pieces of meat into a saucepan and sprinkle with dried herbs. Then add tomato puree. And sprinkle with fried onions on top and pour boiled water ( approx. 200 ml.).
Cover with a lid and simmer over low heat for 1.5 hours. At the same time, it is necessary to periodically mix the contents of the pan. At the end of the stew, do not forget to salt and pepper the meat.

Step 4: Serve the beef stew.

At the end, you can add finely chopped greens and chopped garlic. Serve with a side dish and a light vegetable salad. Bon Appetit!

Instead of tomato puree, grated fresh tomatoes can be added to the meat.

The recipe allows you to experiment with the ingredients. For example, you can stew meat not only in tomato puree, but also in red wine, or in sour cream, or in broth.

Also, in some recipes, the meat is stewed in beer and dumplings or lard are added. At the same time, beef can be cut as you like: into small, large or medium pieces.

If you don't like beef, then you just don't know how to cook it. We have collected the most useful tips and simple recipes for you.

How to cook beef properly?

Top tips from chefs and gourmets so that you can quickly figure out the issue of cooking beef at home:

meat taken from young animals has light fat and a pale pink shade of fibers, and from older animals it has yellow fat and a rich burgundy shade of fibers;
there is no need to stew beef sirloin and low-fat steaks, they are already very tender, they can be cooked in a different way, and for stewing, take a shoulder, brisket, neck, ribs, bone-in steak or drumstick;
tenderloin is ideal for stewing, but it is always expensive, so the cheaper and also good back of the carcass is more popular (in extreme cases, you can take a spatula, only it will cook for a long time);
to cook juicy beef, do not salt it immediately, fry it in a hot skillet until crusty;
to make the crust more pronounced, you can roll the pieces of meat in flour before frying;
dishes with a massive bottom are good for stewing beef, for example, a Dutch brazier (as an option, you can first stew the meat on the stove, then move it to the oven in a heat-resistant container, a good example of dishes for such dishes is enameled cast iron pans);
when stewing, add vegetables to the meat, a good option is celery, onions, carrots, potatoes, peas, cabbage, zucchini, eggplant, mushrooms and herbs (do not forget to defrost frozen foods beforehand);
spices for beef will help you, ready-made mixtures can be bought at the store (for example, rosemary, thyme, bay leaf, sage and other natural seasonings are suitable for meat);
you can stew beef in meat or bone broth, dark beer, red wine (you will need enough liquid to cover the meat and vegetables);
serve stewed beef in the sauce in which the dish was prepared, it is much tastier and more aromatic;
good garnish options for beef are mashed potatoes or sweet potatoes, hash browns, turnips and turnip leaves, beetroot leaves, collard greens, and sweet parsnips;
cooking beef lasts from 40 minutes to 2.5 hours (sometimes up to 4 hours), choose a recipe and get started.

beef dishes are tasty and satisfying, many of them can be eaten on a diet

Easy beef stew recipes

Cooking in a multicooker

most popular recipe

Components:

beef meat - 500 g;
salt and pepper - to your taste;
onion - 1 pc.;
water - 250 ml;
carrots - 1 pc.;
vegetable oil - 3 tbsp. l.

It will take 2.5 hours to prepare. Ingredients listed are for 3 full servings. First, we will process the vegetables - we will make onion rings and cut the carrots into large circles.

Then we start frying the meat. First you need to wash the beef, then cut it into pieces convenient for you. We make light frying for 10 minutes, setting the frying mode on the multicooker. In the process, you need to stir the meat, so it will cook more evenly.

The first part of the process is to pour water, sprinkle with pepper and salt, add your favorite spices and cook in stewing mode for exactly 1.5 hours.

Then comes the second part of the process - the final one. I put onions with carrots. Stew the meat for another 30 minutes without changing the mode. Now the beef can be considered ready. We recommend serving beef stew with vegetables, potatoes or porridge.

Beef with tomato and potatoes

Components:

beef meat - 800 g;
pepper and salt - at your discretion;
tomato paste - 2 tbsp. l.;
ground paprika - 2 tsp;
potatoes - 500 g;
onions - 2 pcs.;
vegetable oil - 3 tbsp. l.

It will take 2 hours and 20 minutes to cook meat with 2 hours and 20 minutes, you will get about 7 small servings. Pre-fry the onion, cut into large, semi-rings, on the frying mode, the characteristic translucent appearance indicates readiness.

Then we cook the meat with onions. We cut it into small pieces. We fry for up to 10 minutes, in the process we forget to stir.

After the preparatory measures, the quenching stage begins. Dilute the tomato paste with water, add this sauce to the onion and beef. Salt, sprinkle with paprika. If desired, put a small amount of hot pepper, but this ingredient is only suitable for lovers of spicy dishes.

If everything is done correctly, then you can get something like Hungarian goulash. Pour in enough water so that the beef is almost completely covered. Let's add sugar. Cooking for 1.5 hours in stewing mode, in a slow cooker.

When the initial stewing is completed, cut the potatoes into cubes and put them in a bowl. Add another 30 minutes of stewing so that the potatoes are cooked too. Add pepper and salt as needed. Keep in mind that young potatoes cook faster, up to 20 minutes, and regular ones up to 30 minutes.

Potatoes with beef and sour cream are prepared in a similar way. It is enough to remove tomato paste from the recipe and put sour cream with a little water.

Beef and vegetables

Components:

beef meat - 700 g;
salt and pepper - any amount;
tomatoes - 2 pcs.;
water - 50 ml;
zucchini - 1 pc.;
vegetable oil - 3 tbsp. l.;
pepper - 1 pc.;
garlic - 2 teeth;
carrots - 1 pc.;
onion - 1 pc.

It will take 2 hours to cook beef with vegetables, in the end you will have 6 servings of the dish. First, vegetables are harvested - peppers, onions and carrots are cut into strips. We chop tomatoes with zucchini into cubes.

Then you need to fry the pre-peeled garlic cloves. To do this, pour oil into the slow cooker, fry whole cloves without skin, then remove them, you only need taste and aroma.

Let's start roasting the meat. My piece of meat and cut into small cubes. Cooking in frying mode. Frying should be stopped when the pieces are optimally browned.

Put vegetables in layers on the beef - onion, carrot, zucchini, tomato and pepper on top. You can sprinkle a little salt on each tier.

To stew meat and vegetables, you need to add water. It is better to use a small amount of liquid, since when cooking, moisture is released from vegetables, so the dish will still be in its own juice.

meat goes well with vegetables

Pan cooking

Beef with potatoes and onions

Components:

beef meat - 500 g;
salt - arbitrarily;
potatoes - 800 g;
peppercorns - 5 peas;
onions - 3 pcs.;
ground black pepper - to your taste;
flour - 1 tbsp. l.;
boiling water - 3 cups;
butter - 2 tbsp. l.;
seasoning cloves - a few pcs.

Divide the whole beef into 6 pieces, sprinkle with pepper and salt. Next comes the breading with wheat flour. Subsequent frying in butter should continue until a dense crust is formed. Pour water into the pan - 1 cup, bring to a boil, add 2 more cups, cover everything with a lid to stew. The process will take 2 hours.

At the moment of half-ready, put finely chopped onions, bay leaves, potatoes, peppers and cloves. Having set a small heat, cook the dish for up to 30-40 minutes. It is good to serve vegetables with this dish. For example, prepare a salad with tomatoes and cucumbers.

Beef and mushrooms

Components:

beef meat - 500 g;
salt - at your discretion;
mushrooms - 500 g;
dill - no restrictions;
onions - 2 pcs.;
sour cream - 1 cup;
natural fat - 2 tbsp. l.

Cut the beef into pieces, beat them well, fry with onion rings. In another pan, fry the mushrooms with fat, then combine them with meat. Season the dish with sour cream, sprinkle with salt and pepper. Now we put the mushrooms and meat in pots and put them on a baking sheet in the oven. Heating - average. Wait 2 hours for several servings of the dish to be ready.

Beef and prunes

Components:

beef meat - 700 g;
peppercorns - to your taste;
prunes 600 g;
salt - a pinch;
vegetable oil - 100 ml;
wheat flour - 50 g;
tomato paste - 50 g;
wine vinegar - 50 g;
butter - 50 g;
orange juice - 1 glass;
lemon - 1 pc.;
meat broth - 2 cups.

Beef, vegetable oil and prunes are the basis of the dish, the rest is for the sauce. It should be noted that in front of you is a sweetish dish, its taste is specific, but many people like it.

First we cut the beef and fry it. We put the meat in a container, pour water, simmer on low heat.

To make the sauce, you need to mix sugar with vinegar, put on fire and cook until the contents turn golden. Then pour in the broth and orange juice. Sprinkle flour over meat, add homemade sauce, add tomato paste.

The stewing time of the dish in any pan is 30 minutes. Then put chopped lemon, pepper, prunes. Continue slow simmering for a few more minutes.

Cooking in the oven

Stewed meat

Components:

fillet on the bone - 1 kg;
water - the right amount;
frying oil.

It will take 4 hours to cook the meat, but it's worth it. No spices are needed to prepare this dish. And you get meat that tastes like a real steak with blood. Can be consumed chilled.

It is advisable to keep the beef at room temperature for 30 minutes. Heat the pan and fry each side of the piece of meat, about 0.5 minutes.

Now we remove the meat on the bone in the oven, set the temperature to 90 degrees, note the time for 4 hours.

After the cooking process is completed in the oven, simmer the meat for another 30 minutes under the lid. Then you can serve amazingly tasty and fragrant beef. You can use any seasonings, pepper and salt when eating. But when cooking, spices do not need to be added.

Beef and vegetables in pots

Components:

beef meat - 600 g;
tomatoes - 5-6 pcs.;
onion - 1 pc.;
pepper and salt - at your discretion;
carrot - 1 pc.;
greenery - no restrictions;
zucchini - 1 pc.;
oregano - any amount;
sweet potatoes - 1 pc.;
butter - 4 tbsp. l.;
champignons - 6 pcs;
sour cream - 8 tbsp. l.;
garlic - 2 teeth;
hard cheese - 50 g.

This dish helps out well on a diet - it does not overload the digestive tract and at the same time is nutritious, satisfies hunger. Pot beef is easy to cook. It will take 1 hour and 45 minutes. You will have 4 servings.

Cut beef into small cubes. In each pot we put oil, half-rings of onion and meat. Dice zucchini and sweet potatoes. We cut the carrot into circles. Salt these vegetables and add to the pots on top of the beef.

To make the mushrooms look as beautiful as possible, cut them into slices, add oregano, put them in pots directly on the vegetables. Next add the sliced tomatoes. Then you need to season each serving with sour cream and grated cheese. You can also thinly slice the cheese.

And the final layer in pots is greens. Do not heat the oven so that the dishes do not crack, put the pots on a baking sheet, set the temperature to 180 degrees. The time of stewing and baking meat in the oven is 1.5 hours.

Chanahi style beef

Components:

beef - 500 g;
cilantro, parsley, basil and dill - 0.5 cups;
onion - 1 pc.;
bell pepper - 1 pc.;
potatoes - 500 g;
tomatoes - 2 pcs.;
eggplant - 3 pcs.;
tomato paste - 3 tbsp. l.;
garlic - 2 teeth.

When you cook this dish, alluring and magical aroma of meat, vegetables and spices will disperse throughout your home. It is important that there is not much fat in this dish, so do not be afraid to eat it, you will not spoil your figure with it. In this case, there is no frying, all products are stewed naturally.

Omit the carrots for a chanakhi-style dish. It is not critical to replace beef with lamb, it will also be very tasty. In total, 2.5 hours will be spent on cooking.

Chop the onion finely. Cut the tomatoes into rings, chop the pepper, crush the garlic, cut everything else into cubes. We take pots and put beef, onions, potatoes, eggplants, garlic puree, tomato paste, tomatoes, peppers and any greens. We advise you to follow exactly this sequence from bottom to top.

All foods must be raw. Don't forget to add pepper, salt, some water and cover the lids. Set the pots on a baking sheet without preheating the oven. The time of stewing meat in pots is 2 hours, the heating temperature is 180 degrees.

Be sure to include beef on your menu as this meat is a light and nutritious source of protein. Follow our tips, recipes and you will cook brilliantly, delighting yourself and your loved ones. Good appetite.

This type of meat is one of the most useful, because it contains protein, B vitamins and useful minerals. Stewing beef is the most successful way of cooking, because in the process the pieces become very soft and tender.

How to stew beef

First of all, it is necessary to remove the film from the piece of beef, cut it across the fibers into medium pieces, then marinate. With this approach, it will be necessary to stew beef much less. Marinating time takes from 2 to 8 hours. The prepared meat is fried for several minutes in a pan, and then transferred to a container where it will be stewed.

Stewed Beef - Recipe

The advantage of this dish is that the calorie content of stewed beef is 232 calories per serving of 100 grams, which is sure to be appreciated by those who lose weight. If you want to enjoy the tender taste of meat, learn how to stew beef with gravy or vegetables, how to stew it in pots. Marinate the meat in advance and try out your favorite beef stew recipe.

How delicious to stew beef in a pan

Cooking time: 2 hours 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 158 kcal.
Destination: for lunch.
Cuisine: Slavic.

In order to save money, many people prefer to take beef goulash as a basis, because the meat does not differ in taste, for example, from the pulp. To stew beef in a pan, you need to take a container with high sides - so the juice that stands out will not flow out or splash onto the stove. Stewed goulash goes well with vegetable salads, providing the whole family with a hearty lunch or dinner.

Ingredients:

goulash - 500 g;
garlic - 2 cloves;
carrots - 1 pc.;
onion - 1 pc.;
water - 250 ml;
tomato paste - 3 tbsp. l.;
greens - 0.5 bunch;
salt - 0.5 tsp;
oil (veg.) - 3 tbsp. l.

Cooking method:

Peel and wash the carrots, remove the husk from the onion and garlic. Cut all vegetables into cubes.
Rinse beef goulash, make smaller pieces from large pieces.
Heat the oil in a roasting pan with high sides, fry the vegetables, combining them together.
When the fried vegetables become rosy, throw beef to them, immediately increasing the heat.
Fry the goulash, remembering to mix the ingredients all the time. After the meat turns white, pour boiling water into the bowl, put 3 tablespoons of pasta, mix everything well again.
When the liquid boils, cover the dishes with food, reducing the heat.
Leave the dish to stew for 1-1.5 hours, a couple of minutes before turning it off, pour greens stewed with vegetables to the beef.

Braised beef with gravy

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 101 kcal.
Destination: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you like soft meat that melts in your mouth, then check out a simple recipe on how to cook it step by step. Braised beef with gravy is ideal for many side dishes, and the calorie content of such a dish is only 101 calories per 100 grams. When adding bell pepper, remember that the flavor of the finished dish directly depends on the color of the selected vegetable.

Ingredients:

Bulgarian pepper - 1 pc.;
onion - 2 pcs.;
boiling water - 2 tbsp.;
paprika - 0.5 tsp;
beef - 1 kg;
oil (vegetable) - 50 ml;
black pepper - 0.2 tsp.

Cooking method:

Remove fat from the beef pulp, if any, rinse the meat, chop into small pieces.
Chop two onions into half rings, and cut the pepper into any shape.
In a saucepan, where the oil is already heated, fry the onion, and when it softens, add the pepper. Stew vegetables over medium heat for 5 minutes, while the lid does not need to be closed.
Add the beef to the saucepan, immediately sprinkle with spices, not forgetting to pour pepper, literally measuring 0.2 teaspoons.
Stew food, closing the dishes, 15 minutes. After that, pour 2 cups of boiling water and leave on low heat for another 1.5 hours.

Beef stew with onions

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 302 kcal.
Destination: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

Meat prepared according to this recipe will be appropriate on any table: lunch or during a reception. Beef stew with onions and mushrooms is a gourmet dish that is suitable for any side dishes: various cereals, mashed potatoes or pasta. Follow the step-by-step steps and do not ignore the cooking of mushrooms, because this is an important step in the proper preparation of the gifts of nature.

Ingredients:

mushrooms - 400 g;
tomato paste - 3 tbsp. l.;
basil - 0.5 tbsp. l.;
garlic - 2 cloves;
salt - 0.5 tsp;
parsley - 1 bunch;
onions - 2 pcs.;
water - 0.5 l;
Bulgarian pepper - 2 pcs.;
beef pulp - 500 g.

Cooking method:

Peel the beef pulp from the films, then cut into small pieces and put them in a bowl. Season the beef, stirring the pieces with a spoon.
Pour oil into the pan, put the meat pieces, fry them until blush.
Pour freshly boiled water into a saucepan, add tomato paste there, mix well, then send the beef. Simmer under closed lid for 40 minutes.
Rinse the mushrooms first, and then cut them and put them in a bowl.
Boil the mushrooms: pour clean water into a separate pan, salt it, leave it to boil, then throw the chopped mushrooms. After 5 min. drain the mushrooms.
Chop the onion into quarter rings, fry for 5 minutes, putting it in a clean frying pan with oil. Add mushrooms, and after 10 minutes, send chopped sweet pepper there. Mix vegetables with beef.
Finely chop the parsley. Do the same with garlic cloves.
5 minutes before removing from heat, pour more greens with garlic into the dishes.

Stewed beef

Cooking time: 2 hours 20 minutes.
Servings: 4 persons.
Calorie content of the dish: 164 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

It may seem to some that the dish takes too long to cook, but once you try it, you will cook it again and again. Stewed beef with prunes and potatoes will turn out deliciously tender if you put the ingredients in layers in pots, and then send them to bake. Ready lunch will amaze you with its taste and wonderful aroma.

Ingredients:

red wine (dry) - 0.5 l;
garlic - 1 clove;
zucchini - 1 pc.;
carrots - 2 pcs.;
potatoes - 3 pcs.;
beef - 800 g;
broth - 0.5 l;
prunes - 13 pcs.;
olive oil - 3 tbsp. l.;
salt - 0.5 tsp;
pepper - 0.2 tsp;
bay leaf - 2 pcs.;
onion - 2 pcs.

Cooking method:

Coarsely chop 800 grams of meat, fry in olive oil. After a couple of minutes, pour 100 ml of water into this dish, while you also need to put salt - literally half a teaspoon. Simmer beef pieces for 10 minutes.
Put the onion rings, chopped garlic into slices in another frying pan. When the products become soft, add chopped carrots and zucchini to them. After salting, fry the components for 5 minutes.
Cut already peeled potatoes. Put the cubes in the first layer on the bottom of the pot, which must be greased before that. Put the vegetables on top, sprinkle them with finely chopped prunes.
Put the stewed meat pieces in the next layer, and at the end pour everything with a kind of wine sauce obtained by mixing the broth and wine. Throw a lavrushka to the components, crush with pepper.
Put the blanks in the oven, which has managed to heat up to a temperature of 170 degrees.

Beef stew with carrots

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 146 kcal.
Destination: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

This option is suitable for those who want to diversify an ordinary family dinner with an original and tasty dish. Although the beef stew with carrots is cooked for a very long time, it turns out to be simply delicious, the main thing is to make the fire smaller and simmer the meat longer. Watch carefully for the readiness of the ingredients: they should be soft, but not overcooked.

Ingredients:

balsamic vinegar - 2 tbsp. l.;
oil - 50 ml;
carrots - 4 pcs.;
beef pulp - 800 g;
onions - 2 pcs.;
flour - 3 tbsp. l.;
tomatoes - 400 g;
potatoes - 1 kg;
pepper, cloves - to taste;
salt - 1 tsp;
parsley - 1 bunch.

Cooking method:

Cut a large piece of beef into smaller pieces, send them to the pan to fry. Oil in thick-bottomed dishes must be put in advance, while you can still add butter for flavor. Transfer the golden-colored pieces to a plate and set aside.
In the container where the meat was just, throw the chopped onion, garlic, pour balsamic vinegar, fry a little.
Fall asleep to the products, stirring all the time, flour and peeled tomatoes that were in their own juice.
Return the meat, mixing them with vegetables, pour water or broth, season the workpiece, leave to stew for 1.5 hours.
Pour chopped carrots and potatoes into the dishes to the almost ready beef pulp. Stew the dish until all the ingredients are ready: so that the potatoes are not hard, and the stewed beef melts in your mouth.

How to stew beef - the secrets of chefs

If you were impressed by the appetizing look of the dish in the photo, then you just need to learn how to cook beef stew, and what to consider before you start the process:

It is advisable to give preference to the scapular part of the carcass - such meat is more tender.
Pieces marinated in wine sauce will cook faster and be soft.
Stewing beef correctly means that it must be poured with broth and left in a thick-bottomed container for a period of 40 minutes to 2.5 hours, depending on the age of the butchered animal.
When preparing excellent meat, it is important to remember that before languishing it must be fried, but not salted, otherwise the juice will flow out of the pieces.
To make the pieces stew better, you can add a little vodka, cognac or beer to the dishes. It is worth noting that the pieces of beef stewed in vinegar are tough.

Video

You can do anything with meat products: stew, fry, smoke, bake, the main thing is that the dish turns out tasty and healthy. Knowing how to stew meat in a pan will add variety to your home menu by stewing beef or pork in a different way each time.

We will learn what ingredients are added during stewing, and how to cook stew in its own juice or with the addition of sauces.

How to stew meat in a pan

In stewing meat, like in any other business, there are nuances. To get a gentle and healthy dish at the exit, consider the following:

Extinguishing time

How long to stew meat in a pan? Depending on the type of meat, the stewing process takes from 30 minutes. up to one and a half hours. The older and tougher it is, the longer it will cook.

The main thing is not to digest the product, otherwise we will get not pieces, but a meat mess. In addition, overcooked meat is tasteless.

Extinguishing liquids

Meat can be stewed on water (in its own juice) or with the addition of sauces - tomato, soy, sour cream, etc., flavoring the dish with Caucasian spices, Provence herbs or other seasonings.

Meat for stewing

It is better to stew the thigh, shoulder blades and neck: it is good if the meat is semi-rigid. First, we wash it, removing films, fat and bones.

Be sure to dry the washed meat with paper towels so that the water does not come into contact with the fat during frying.

Stewing meat

First, fry the meat pieces in hot oil: frying gives a crust that protects against loss of juices. We also fry vegetables for stewing. Then pour everything with water or sauce, reduce the heat to a minimum and simmer under the lid until cooked, stirring the contents of the pan regularly.

It is better to stew the meat in a deep cast-iron pan or a regular one, which has a non-stick coating and, if possible, a thick bottom.

Important: when stewing, the lid must fit snugly against the dish, otherwise steam will come out and the meat will turn out to be tough and dry.

How delicious to stew meat in milk sauce

Components

0.8 kg of pork meat;
A glass of milk;
a tablespoon of flour;
a tablespoon of soy sauce;

Large onion head;
A little salt, pepper and vegetable oil;
Favorite condiments.

How to stew meat in a pan: recipe

Before proceeding with the stewing, we remember an important rule: for uniform frying, you need the same pieces, and for stewing - a low fire, since the meat should not boil too much, it needs to languish. Otherwise, it will turn out tough.

So let's get to the recipe...

Rinse, dry and cut the pork into small equal pieces. Salt, roll in a mixture of flour and seasonings and fry in a preheated pan with oil until a crust forms.
Separately, fry the chopped onion in oil until it turns golden.
Prepare the filling by mixing milk with soy sauce, pepper and salt.
We spread the fried onions in a pan with meat, pour everything with milk sauce and simmer over low heat for 1 hour, not forgetting the tight-fitting lid.

As a result, we get the most tender meat with a wonderful aroma and taste that will appeal to everyone who tries it: this recipe is good for both the weekday diet and the festive menu.

Braised pork in own juice

Components

Pork meat - 0.5 kg;
Black peppercorns - 7 pcs.;
Garlic cloves - 4 pcs.;
Allspice peas - 3 pcs.;

Bay leaf;
Carrot - 1 pc.;
Bulb;
A little salt and pepper;
Water.

How to stew meat in a pan with water

If you choose among the types of meat that is most suitable for stewing, do not hesitate to choose pork: it is juicy and soft in itself, and even more so when stewed. From the pork prepared according to this recipe, you will not drag even the most fastidious eaters by the ears!

We prepare it like this:

We cut the washed and dried meat into a cube across the fibers, rub with pepper and fry in a dry frying pan for several minutes, turning the pieces over. Then fill with water so that it covers the meat by no more than 2 mm, and reduce the heat.
Add crushed garlic, tightly close the bowl and simmer for 30 minutes.
We cut the onion, put it in a pan with pork and cook for 5 minutes, after which we put peppercorns, grated carrots, a little salt and parsley. Stir the contents of the pan and continue to simmer for another 10 minutes.
Turn off the stove and leave the pan on the burner for a quarter of an hour.

We serve a hot dish to the table with buckwheat porridge, mashed potatoes, rice, boiled or stewed vegetables. And if you are afraid to gain weight, eat stewed pork with fresh vegetable salads.

Spicy beef stew with potatoes

Components

Beef pulp - 300 g;
Adjika - 20 ml;
Potatoes - 6 pcs.;
Carrot - 1 pc.;
onion head;

Small sweet pepper - 1 pc.;
Allspice powder;
A little salt and oil;
A little greenery - for sprinkling.

How to stew meat in a pan with adjika

For those who like spicy meat, we suggest cooking beef stew with adjika and peppers: male eaters will definitely like it. To put out a healthy and satisfying dish with peppercorns, we will use the following recipe:

We clean the vegetables and rinse with running water. We cut the onion into half rings, pepper - in the form of straws, potatoes and carrots - into a medium cube.
We wash the beef, remove the films, dry it and cut it into equal medium pieces. After salting, fry them in a frying pan, greased with oil, so that a crust forms.
Put chopped onion and sweet pepper into the pan, mix, salt and fry for 3 minutes.
After adding adjika and carrots, pour in water, close and simmer over low heat for 20 minutes.
We put the potatoes in a frying pan, pour water and simmer under the lid until the potatoes and beef are ready, which takes 40-60 minutes.

Sprinkle the finished beef with chopped herbs and serve a fragrant and tasty dish with juicy pieces of meat to the table.

So, you have learned how to stew meat in a pan using beef and pork as an example. In the same way, you can stew other meat products: rabbit, poultry, lamb, horse meat, game, and even offal.