How to cook a stew with vegetables. Stew with vegetables - simple and original recipes for a delicious dish with gravy

21.07.2021

Stew with tomatoes, ready-made.

A stew with vegetables is one of those recipes that, in most cases, is greatly changed by modern lovers of delicious cooking, despite their following set of ingredients. The fact is that thanks to the advent of all kinds of multicooker and the general haste, stews began to be cooked in a completely different way. And yet, if you want to stew such meat according to an old grandmother's recipe, please take time and patience, and only then you will be able to enjoy the most exquisite dish in which the most varied shades of tastes are harmoniously combined with each other.

Perhaps you have noticed more than once that in the summer, on hot days, you do not want anything boiled and stewed, and you switch to green salads and instant products. But, nevertheless, it is in the summer that it becomes possible to purchase those tomatoes whose rich taste will allow you to stew the meat in the best way. Do not waste this time!

3-4 medium-sized carrots.
100 g green peas (fresh or canned)
4-5 large and ripe fresh tomatoes.
3 small onions
fresh parsley
1 clove of garlic
1 kg lean beef, suitable for dicing.
olive oil

Take a deep saucepan, pour olive oil on the bottom of it, and when it's hot, put a whole clove of garlic in it for flavor. As soon as the garlic is gilded, take it out and discard it as unnecessary.
Chop the onion and fry it a little in oil, until it is tender and tender.
Cut the carrots into slices, and add them to the pan, fry for a few minutes, stirring, and then put the chopped parsley there.
Now is the time to add the meat, diced and slightly salted, and the green peas.
When the meat is slightly browned, pour one and a half cups of water into a saucepan and cover its contents with a lid, while reducing the heat.
Simmer the meat for about 40 minutes, and only then add the peeled tomatoes, cut into wedges.
Now it remains to wait until the tomatoes are well boiled, and at the end add black pepper and salt to taste.

The finished dish can be served with rice, spaghetti, fried potatoes, or boiled, which makes sense especially when children are present at the table. Like all stews, meat and tomatoes will taste even better the next day.

As soon as the season for young vegetables comes, I advise you to prepare a vegetable stew with meat. If for some reason meat is unacceptable, the recipe can be easily transformed to suit your desires. The usual set of vegetables typical for the beginning of summer, a little lean pork - that's all. A delicious lunch or dinner is guaranteed.

Stew is usually understood as a second dish prepared by roasting meat and vegetables, followed by a long stewing with practically no liquid added. As a result, the stew becomes like a very thick sauce with large pieces of vegetables and meat. It is noteworthy that stews are traditionally referred to as French cuisine, while in Italian cuisine such dishes are prepared from highly crushed ingredients. Italian meat - typical stew, pasta sauce.

In Russian cuisine, as a rule, stew is understood as almost all stews consisting of large pieces. Moreover, as a rule, in most cases, this is meat stew together with bones. Various kinds of Hungarian stews are also referred to as stews. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, such a dish is perfect even for a festive table.

In the Balkans, you can often find a delicious vegetable stew with meat, this is usually called, and the composition and cooking technology are always different. Meat, seasonal vegetables, lots of onions - everything is stewed in a kettle, and more often in a ceramic pot. Often the highlight of a dish is a chicken egg let out on top of the dish and then baked.

A feature of any stew, and vegetable stew with meat is no exception, prolonged stewing on the lowest heat with an abundance of spices. Meat and vegetables literally melt without noticeable signs of liquid boiling. Most of the vegetables turn into a thick and flavorful sauce.

Vegetable stew with meat can be prepared with available vegetables and can be substituted. It is important that the vegetables are young and do not stain the finished dish in their "own" color. If you wish, you can always make the stew thick enough to serve the slices with a sauce over them. Or prepare the stew as thin as soup or. The amount of liquid in the dish is optional.

Vegetable stew with meat. Step by step recipe

Ingredients (2 servings)

Pork (lean) 400 g
Young zucchini 2 pcs
Carrots 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pcs
2-3 onions
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 tbsp. l.
Salt, black pepper, coriander, sugar Spices

Vegetable stew with meat is best cooked with pork without fat, so that the pieces of meat remain firm and stand out in the dish. Young vegetables, typical for early summer - young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot peppers. And ripe tomatoes for the sauce are important. Everything can be bought at the bazaar or in the store.
Meat and young vegetables for stew
Peel pork from films and bones, if any. Heat some vegetable oil in a saucepan and let it warm up for a few minutes. Cut the pork into large pieces so that it is convenient to take them with a fork. Fry the pork pieces in hot oil until a light blush appears.
Cut the pork into large pieces
Peel and cut the carrots into cubes. Divide the head of young garlic into cloves without peeling them off. Peel pods of hot pepper from seeds and internal white partitions - they give the main pungency of the pepper. Cut hot peppers into small pieces. Add carrots, garlic and pepper to the fried meat.
Add carrots, garlic and pepper to the fried meat
Fry meat and vegetables for 6-7 minutes over medium heat. For a more even roast, it is best to stir everything. Once the carrots are softer, add the chopped onion into large strips. Continue frying meat and vegetables for another 5-6 minutes.
Add the chopped onion
Young zucchini need not be peeled, used together with the skin. Then the zucchini pieces will not mix with the sauce, and will stand out - the vegetable stew with meat will be made of large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into quarters and then cut into 2–3 cm thick slices. Add the chopped zucchini to the stew.
Add coarsely chopped zucchini
While stirring occasionally, continue to fry all the ingredients of the vegetable stew in an open skillet. It is necessary for the vegetables to become soft.
Fry vegetables until soft
Meanwhile, scald the ripe red tomatoes with boiling water and remove the seeds and skin. Grind the pulp with a blender until puree. Add a pinch of salt and 0.5 tsp to the tomato puree. Sahara. Pepper to taste and add a little ground coriander.
Pour the prepared tomato sauce into the stew, add a third of a glass of water and bring the liquid to a boil.
Pour tomato puree into the stew
Cover the saucepan with a lid and reduce the heat to low, at which there are still signs of a simmering sauce. The liquid should not boil intensively in any case, otherwise all the vegetables will creep into porridge. Simmer vegetable stew with meat for at least 30 minutes. Usually the stewing time for such dishes can be up to 1 hour.
Simmer until vegetables and meat are cooked
If you want a thinner dish, you can add quite a bit of liquid. But, it is preferable that the stew with meat and vegetables is thick. As a last resort, you can remove the lid from the saucepan and let the excess liquid evaporate.

The stew is a great dish for everyday meals as well as Sunday lunches and dinners. For every day, of course, it is better for us to take such meat that cooks quickly (chicken, pork, rabbit), but on weekends it is quite possible to cook beef, which takes longer to cook.

Stewing is one of the most useful cooking methods, in which the maximum of useful substances is retained in the product, well, and the benefits of this dish are also increased due to the fact that we cook vegetables together with meat. The stew, the recipe for which I propose today, is not pre-pounded like beef is for. We're in no hurry, so we'll just put it out for as long as we need it.

You can take absolutely any vegetables for the dish that are available at the moment - carrots, potatoes, cabbage, bell peppers, zucchini, cauliflower, broccoli or Brussels sprouts and others. True, not all vegetables need to be laid at the same time, since some of them cook very quickly.

So, we cook the stew with vegetables ...

Cut the meat into not very small pieces.

Fry the pieces of beef in sunflower oil until a crust forms.

Put the fried meat in a saucepan for further stewing.

Grate white cabbage or chop it.

Put the white cabbage, potatoes, carrots (cut into pieces) and coarsely chopped onions in a saucepan.

Fill with water, add tomato paste and salt. Braising is carried out at low boiling under a closed lid.

About 15 minutes before the end of stewing, add broccoli and cauliflower, disassembling them into forks. The stewing time depends on the meat, it takes longer to cook than the rest of the ingredients.

A stew with vegetables is a dish that already has both a side dish and a sauce. We just have to add greens to it and, if we like, ground pepper or other seasonings before serving.

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

How to cook meat with vegetables?

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

To make the frying especially tasty, the meat must be darkened for 15-20 minutes before laying the vegetables.
Meat baked with vegetables is also first cooked separately. If you bake pork or chicken, then the vegetable components are added 20 minutes before the dish is ready.
If 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.
The easiest way to cook is in a frying pan. The workpiece does not need to be defrosted beforehand, but add to the dish 15 minutes before being cooked.

With vegetables - an easy way to make quick hot meals for any side dish. Such a dish is prepared quickly and from the available ingredients. You can add the vegetable set yourself, taking into account personal preferences. Onions are an essential ingredient in this dish; they soften 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

Chop the pork finely, fry in oil until golden brown.
Send a quarter of the onion to the meat, add carrot strips, cubes of sweet pepper.
Simmer over low heat for 10-15 minutes, season with salt.
Leave aside, tangle with greens.

With vegetables in a cauldron - a good substitute for barbecue at a picnic. The pieces of meat come out soft, tender, and the aroma of spices and vegetables makes the dish unforgettably tasty. This treat is very reminiscent of the Georgian chanakhi in its composition and method of preparation, only it comes out with an appetizing "smoke" aroma.

Ingredients:

lamb - 800 g;
eggplant - 3 pcs.;
potatoes - 6-8 pcs.;
tomatoes - 6 pcs.;
onions - 3 pcs.;
bell peppers - 3 pcs.;
garlic - 5 cloves;
broth or water - 1 liter;
hops-suneli, dill, cilantro, salt.

Preparation

Cut the eggplants, salt and leave to leave the bitterness. Rinse, dry and fry in a cauldron.
Get the vegetables, send the meat to the cauldron.
Fry until golden brown, salt, season with suneli hops, transfer to a dish.
Save the onion and pepper half rings and also put them on a separate dish.
In a cauldron, lay out the finished ingredients in layers: eggplant, meat, half of the onion, rings of tomatoes, cover with a layer of frying.
Pour with broth, sprinkle with herbs.
Simmer meat and vegetables for an hour, with a moderate boil.

Fans of unusual food will love it with vegetables. All the ingredients in the dish combine well, so you won't want to complement it, the main condition is that the vegetables must be firm, slightly undercooked, with a golden brown crust. Fresh fried cucumber will add a special Asian flavor to the treat.

Ingredients:

pork - 800 g;
onions, bell peppers, 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 seeds - 1 tbsp. l.

Preparation

Combine vinegar, sugar, wine, soy sauce, and a spoonful of oil.
Cut the pork into strips, transfer to the marinade for 20 minutes.
Fry the meat until tender, transfer to a dish.
Cut all vegetables into strips, fry, add meat, mix, season with spices.
Pour over the rest of the marinade, then simmer for 2 minutes.

Meat baked with vegetables in the oven is a treat that deserves a special place on a festive table or a good option for a hearty lunch for those who are watching the figure. The treat is based on beef tenderloin, but you can take pork or chicken fillet, only the baking duration needs to be reduced.

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

Marinate the tenderloin in a mixture of mustard, wine, soy sauce, puréed garlic and rosemary. Leave it on for an hour.
Bake the beef at 200 degrees for 30 minutes.
Put the coarsely chopped vegetables on a baking sheet, season with salt, 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 comes out very appetizing. This recipe does not require preliminary preparation, you need to make a sauce that 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

Cut the tomatoes, fry in a pan, season with spices, add water, bring to a boil. Punch with a blender.
Put the meat with chopped vegetables and beans in the pots, pour over the sauce and put in the oven for 2 hours.

It is very easy to cook meat with vegetables in a sleeve in the oven. All ingredients are placed in a special baking bag and cooked at the same time. An excellent dish comes out, which is enough for a large company. Beforehand, the meat pieces can be marinated in spices and vegetable oil.

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

Combine the puréed garlic with the oil and all the spices.
Marinate the meat for 30 minutes.
Coarsely chop the vegetables, transfer to a baking bag, add the meat, tie the sleeve and shake while mixing the ingredients.
Make a few punctures, bake the meat in the sleeve with vegetables for 35 minutes.

If you have meat with mushrooms and vegetables, prepare a delicious rich soup from this simple set. Chicken fillet goes well with mushrooms. Vegetable ingredients can be simple - potatoes, onions, carrots, but the list can be expanded 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 pc.;
salt, pepper, herbs.

Preparation

Save the onions, add mushroom slices and grated carrots. Fry until tender, add salt.
Cook potatoes in boiling broth.
Pour the fry into the soup, salt and pepper.
Throw chopped peppers and herbs into the finished soup.

Cooking stew from vegetables with meat comes down to mixing the prepared ingredients and not long-term simmering. The dish turns out to be self-sufficient and does not need to be supplemented with 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 pc.;
green beans - 200 g;
potatoes - 3 pcs.;
garlic - 3 cloves;
broth - 500 ml;
salt, pepper, thyme and rosemary.

Preparation

Fry the meat and transfer to a baking dish.
Save the onions and carrot strips.
Transfer the frying and other vegetables to the meat, stir, season with spices.
Pour the broth and simmer the meat and vegetables in the oven for 45 minutes.

Stew with vegetables in a slow cooker is easier to prepare than any dish with a similar composition of ingredients. You need to fry the components in the bowl of the device and leave everything to languish, having determined the cooking time, the smart gadget will do the rest on its own. This dish does not require a side dish, the hot one comes out very self-sufficient.

Hello! Imagine, I almost forgot about my favorite dish of my youth, which I cooked while my mother was at work! And I almost forgot because my husband does not like eggplants, stewed zucchini and treats onions with disdain. We will cook stewed meat with vegetables in a cauldron. I will not paint for a long time, I will only say that we ate a five-liter cauldron of vegetable stew with meat together with my husband in a day.

Stewed meat with vegetables in a cauldron

how to cook meat with vegetables

Ingredients:

500 gr. beef,
500 gr. potatoes,
3 young zucchini,
3 eggplants,
3 onions,
3 tomatoes,
3 peppers
3 medium carrots (I cut 6 small ones),
3 cloves of garlic
sunflower oil,
salt, spices to taste (I only have cumin).

Cooking process:

We put the cauldron on the stove. Add sunflower oil.

Put meat, previously cut into pieces, into hot oil.

We evaporate excess liquid from the meat.

We give it to fry.

Now let's prepare the vegetables. We will cut everything into cubes. You don't have to grind the onion, as this dish will take a very long time to cook and all vegetables, except potatoes, will turn into an insanely tasty "porridge". We send the onion to the meat, add the cumin.

Fry for a few minutes.

I will cut the carrots and send them to the meat and already fried onions.

Stir and fry for some time over high heat.

Eggplants require mandatory preliminary preparation, they must be peeled and left for half an hour sprinkled with salt, so bitterness will come out of them.

After this time, the eggplants must be rinsed under running water and cut into cubes.

While the eggplants are waiting for their turn, we cut the potatoes, send them to the cauldron.

We fry everything over high heat. If necessary, add oil, but do not overdo it with it, otherwise the dish will be too greasy.

I do not remove the skin from the zucchini, my zucchini are dairy, the seeds in them are still very tiny. I think these are the tastiest zucchini. And my family too. Children gobble up raw rings with pleasure, they say that they are sweet. After the potatoes, we send the eggplants one by one.

Then zucchini.

Our dish is almost ready, there is a queue of peppers (I only had frozen peppers, so the cutting method is different).

And a tomato.

Sprinkle everything with cumin again, pour water so that it covers our vegetable stew with meat by one centimeter.

Bring to a boil, taste with salt, cover and leave to simmer for forty minutes.

Then add garlic, a little sugar (tomatoes sour dishes), bay leaf and simmer meat and vegetables for ten minutes. Our dish is ready. Decorate with herbs before serving.