What can be cooked from beef stew. Beef stew cooking recipe

What could be tastier than a meat stew? Such a dish can easily be prepared for a holiday or for a family dinner. In any case, even for guests, you can serve a delicious stew, because you invite dear and close people, and you always want to feed them tasty, satisfying and unforgettable. Today, together with you, we will cook a delicious beef stew with vegetables and potatoes. Let's take traditional vegetables that have been familiar to everyone for a long time: bell peppers, potatoes, onions and carrots. This combination of vegetables and meat makes the stew juicy, rich and incredibly tasty. Be sure to review.




Required products:

- 400 grams of beef pulp,
- 1 carrot,
- 1 PC. sweet red pepper,
- 1 onion,
- 300 grams of potatoes,
- 2-3 tables. l. vegetable oil,
- 1 tables. l. tomato paste
- 1 glass of purified water,
- salt, pepper to taste.

How to cook from a photo step by step

We wash the beef pulp, wipe it with napkins from water, then cut it into long pieces so that the meat cooks faster. The thinner the pieces, the more you will shorten the cooking time.




Fry beef in vegetable oil until a beautiful ruddy color. Salt the meat, you can pepper to enhance the aroma and taste.




Quickly prepare the vegetables: cut the carrot into large slices, chop the onion coarsely.






Put onions and carrots to the meat and fry them all together. Vegetables, as well as meat, must be fried, so they will become tastier.




Cut the sweet red pepper into large pieces. He will go to meat a little later than carrots and onions.




When the meat with onions and carrots are fried, put sweet peppers in a frying pan. We fry for another 5 minutes.






Now we transfer the meat with vegetables to a suitable saucepan, add tomato paste, fill with water and simmer for 25 minutes over low heat so that the beef becomes completely soft. Lightly salt the water.




Then put the peeled and chopped potatoes into the pan. Simmer everything together for another 20 minutes, until the potatoes are soft. I also advise you to try something equally tasty.




The finished stew can be served hot, either in portions or in a large platter.

Bon Appetite!

Calorie content: Not specified
Cooking time: Not specified

Stew is a stew with vegetables, or vice versa - vegetables with meat, or just - depending on what and how much to put in it. A tasty and satisfying everyday dish in which you can change the vegetable component depending on the season. For example, in the winter to cook a stew with potatoes, and in the summer it is lighter, with zucchini, eggplants, bell peppers. The result will always be great, the stew is simply impossible to spoil. The main thing is not to overdo the vegetables so that they do not turn into porridge, and give the meat enough time to become soft and tender. Especially if it's beef. Any part of the beef will work for a stew, but different meats will take more or less time to cook. If it is a soft tenderloin, shoulder blade, adrenal part, then the meat will be ready in an hour or a little more, if there is more connective tissue in the meat (for example, brisket or shank), then it will take longer to cook, 1.5-2 hours. So that all products are evenly saturated with juice and not overcooked, prepare beef stew with vegetables and gravy in a skillet under a lid over low heat. I have kindly described a detailed recipe with a photo for you.

For cooking we need:

- beef (boneless pulp) - 400 gr;
- tomatoes in their own juice - 1 jar (300-400 gr);
- sweet bell pepper - 2-3 pcs;
- onions - 2 onions;
- garlic - 2 cloves;
- water or broth (meat, vegetable) - 1-1.5 cups;
- salt - 1 tsp (to taste);
- ground black and red pepper - 0.5 tsp each.

How to cook from a photo step by step

For the stew, cut the meat not very coarsely, in portions for one or two bites.




Cut the onions into 4 parts, then cut each part into half rings, about 0.5 cm thick.




Heat oil in a frying pan. We spread the meat, mix immediately so that the pieces change color. Fry pieces of beef on a stronger than medium heat for 6-8 minutes, until all the meat juice has evaporated and the meat is slightly browned.






Add chopped onion to the pan with meat. Reduce the fire by stirring, fry the meat and onions for 5 minutes until the onions are transparent. You can lightly brown it until golden brown.




Cut sweet peppers into strips or small cubes. Cut the garlic into thin slices. Pour pepper and garlic to the meat, simmer for 2-3 minutes until the garlic aroma increases. Salt to taste, season the meat with vegetables with black and red ground pepper (you can take ground sweet paprika or hot red pepper - at your discretion).




We take the tomatoes out of the jar, knead them with a fork or cut them into small pieces. Add to stew together with juice. Simmer for 5-6 minutes.






Pour a glass of water or broth into the pan, there should be enough liquid so that it does not cover the meat by 1-2 cm. Bring to a boil, cover and reduce heat to low. We simmer the beef until soft, in time for 1-2 hours, depending on the selected meat (do not forget that different parts of the beef have different cooking times and it can differ significantly). Periodically check the thickness of the stew, if the liquid has evaporated, add more.




As soon as the beef becomes soft, turn off the heat, let the stew brew for 5-10 minutes. We lay out on plates and serve with fresh bread, vegetable salad or any side dish (buckwheat, rice, pasta).




If desired, sprinkle the finished stew with finely chopped parsley or dill before serving.

Beef stew is very popular because cooking does not require constant culinary attention. Thanks to a variety of recipes, each housewife chooses the most impressive way to create a "culinary miracle", and can also experiment with additional ingredients.

Delicate vegetables with a rich aroma combined with juicy beef create an original mix of flavors. Therefore, in many cuisines of the world, this dish is presented in various variations and with many additions.

To taste the classic stew, you will need:

• ½ kg of tenderloin;
• 4 potato tubers;
• carrot;
• bulb;
• 3 tomatoes;
• zucchini;
• a bunch of greens;
• ½ l of water;
• some sunflower oil, salt and spices.

Cooking method:

1. The washed and dried tenderloin is freed from the films and cut into medium pieces, which are fried over high heat until golden brown.
2. The carrots are rubbed and mixed with half rings of onions, after which the onion-carrot mixture is fried in a pan, where the meat has recently turned brown.
3. Then the rest of the vegetables are fried one by one: potato bars and zucchini cubes.
4. The fried ingredients are placed in a saucepan, into which the peeled tomato slices are also sent.
5. The vegetable mix with meat is poured with water and stewed for 40 minutes, after which the stew is crushed with chopped herbs.

With potatoes in pots

Beef stew with potatoes in pots is a nutritious and juicy dish that will satisfy even the hungriest man. Minimum time and effort - maximum result!

To prepare meals are used:

• 300 g of pulp;
• 6 potato tubers;
• the same number of large mushrooms;
• carrot;
• bulb;
• a bunch of greens;
• a can of canned peas;
• some water;
• salt, spices and sunflower oil.

Sequence of actions:

1. Potato tubers are cut into cubes, which are fried until golden brown over high heat, after which they are laid out on the bottom of the pots.
2. Mushrooms are divided into smaller pieces, which are fried after the potatoes and sent to it in portioned containers.
3. Next, carrot shavings and peas are laid out on the mushrooms.
4. The meat is fried and distributed in portions.
5. Sauteed onions are laid last, after which the contents of each container are poured with a small amount of boiling water.
6. The dish is stewed in the oven until the meat is fully cooked for about 50 minutes.

How to cook a dish in a multicooker

One of the ways to prepare meat stew is to have a slow cooker.

We will put the following products in it:

• ½ kg of tenderloin;
• carrots;
• onion;
• a tomato;
• Sweet pepper;
• 200 ml sour cream;
• a bunch of greens;
• 1.5 liters of water;
• some sunflower oil, flour, salt and spices.

How to cook stew in a slow cooker:

1. First of all, small pieces of meat are prepared. The vegetables are cut into cubes.
2. In the multicooker bowl, put the meat, which is fried in the "Baking" program with constant stirring.
3. After 5 minutes, onion cubes are sent to the container, to which carrots are added after a similar period of time.
4. After 7 minutes, tomato slices are added to the other ingredients.
5. When the vegetables become soft, the contents of the bowl are poured with sour cream sauce diluted in water with salt and spices.
6. The dish is cooked in the "Stew" mode for about 80 minutes.

Beef stew with tomato sauce

The gravy stew has Hungarian roots. At home, it is prepared as a first course and is known to many as "goulash". However, this dish can be an excellent second course and complement rice or any other side dish.

Ingredients:

• 600 g of beef;
• 2 onions;
• a shot of olive oil;
• 2 times more tomato paste;
• salt, ground pepper and paprika.

Working process:

1. Onion half rings are laid out in a saucepan, which are fried in oil until golden brown.
2. Next, pieces of washed and dried meat are sent to them.
3. When the beef turns brown, the contents are salted, seasoned and poured with water and tomato paste diluted in it.
4. Stew for 1 hour.

Oven cooking technology

To saturate the stew with the aromas of herbs and spices, the dish is stewed in the oven for quite some time. But the long-awaited result is worth it.

Ingredients of a gourmet meal with dietary meat:

• 1 kg beef tenderloin;
• 50 g flour;
• the same amount of olive oil;
• bulb;
• carrot;
• 2 stalks of celery;
• 300 ml of broth;
• 30 g tomato paste;
• 3 potato tubers;
• Italian herbs, salt, coriander, a pinch of sugar and onions.

Basic cooking steps:

1. In a bowl, flour and salt are mixed, after which meat, previously cut into pieces, is laid out in the mixture.
2. In hot olive oil, meat pieces are fried in portions and laid out on a plate.
3. Chopped vegetables, including celery stalks, are sautéed for about 10 minutes until tender, after which the meat is returned to the thick-bottomed pan.
4. The contents of the dishes are poured with water with the paste diluted in it and sent to the oven for 2 hours.
5. After the specified time has elapsed, potatoes and onion feathers chopped into cubes are sent to the pan.
6. The dish is being prepared in the oven for another half hour under the lid.

With prunes in sour cream sauce

Dried fruits add a special piquancy to the already rich taste of the dish under discussion.

To embody the recipe for beef stew, you will additionally need per kilo of meat and a glass of prunes:

• 250 ml sour cream;
• bulb;
• 50 g flour;
• a little salt, cinnamon, ground pepper.

Step-by-step cooking instructions:

1. The tenderloin is washed, freed from the films and cut into strips, which are slightly beaten off for softness.
2. Pieces of meat are fried with constant stirring over high heat.
3. After acquiring brown meat, chopped onions are added to it.
4. After 5 minutes, the contents of the pan are poured with a sauce of refried flour, sour cream and a little water.
5. The dish is salted, seasoned and stewed for half an hour, after which chopped prunes are added to the rest of the products.
6. The stew continues to prepare for the same period of time.

Meat stew with eggplant and zucchini

Below is a recipe for a flavorful vegetable stew with a slice of beef tenderloin.

To prepare a sufficient amount of food for a family of three, you will also need to take per kilo of meat:

• a couple of zucchini;
• the same amount of eggplants, carrots, onions and bell pepper pods;
• 3 tomatoes;
• a head of garlic;
• 2 shots of vegetable oil;
• salt and spices to taste.

Cooking method:

1. In a saucepan with a thick bottom, where the oil has already been warmed up, pieces of salted and seasoned beef are laid out.
2. The vegetables are cut at random.
3. After the formation of a crust on the meat, the carrot-onion mixture is placed in the container.
4. Next, tomatoes are stewed in a saucepan for 10 minutes, after which zucchini, peppers and eggplants are added.
5. After 20 minutes of stewing, the dish is crushed with herbs and served.

Beef stew is a delicious and mouth-watering dish that takes a long time to prepare but requires little effort. Ideal for a weekend lunch!

Just imagine: a fragrant dish made from juicy pieces of fried and then stewed meat with vegetables, and in a thick sauce. No wonder, from French stew is translated as to whet the appetite. Today I will share with you a recipe for cooking.

In general, a stew is a dish of fried and then stewed pieces of meat with various vegetables, mushrooms, herbs and spices. Moreover, you can use whatever meat you want - be it poultry, game or even fish. Now a stew is called any dish that is similar in consistency to a traditional French stew, as in Russia goulash is a variety of this dish.

You can add any vegetables you like to the stew, from standard potatoes and carrots to bell peppers and squash. I make a stew with the vegetables in my refrigerator, you can do the same. Instead of beef, you can add lamb, pork, or chicken. In general, my recipe is not a standard, it can be easily changed according to your taste preferences.

To prepare a vegetable stew with beef, you need:

• 500-700g beef tenderloin;
• 5-8 potatoes;
• 1 large carrot;
• 1-2 eggplants;
• 1 medium zucchini;
• Onion,
• garlic,
• salt,
• vegetable oil.

Vegetable stew with meat recipe:

1. Wash the meat, peel the films, chop finely. Peel and chop the onion. In a thick-walled dish (cauldron, duck, etc.) heat up the sunflower oil, add the onion, simmer until transparent.
2. Then put the chopped meat to the onion, bring to a boil and simmer in its own juice for about 30-40 minutes.
3. At this time, wash the eggplants, cut into slices. Sprinkle generously with salt and leave for 20 minutes. This will help get rid of the bitterness.
4. Peel the potatoes, cut into slices. When the meat is ready, cut the carrots into small cubes and add to the meat, mix. Simmer for 5 minutes.
5. Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
6. Peel the zucchini, cut into cubes, put in a cauldron, stir.
7. After 3 minutes add the diced eggplant. Rinse the eggplants in advance from salt under running water. I recommend peeling the peel as it remains tough.
8. Add some more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
9. Stir well again, simmer until vegetables are soft. Our family loves liquid stew, you can add less water, then the dish will be thicker. Garnish with herbs when serving. Serve liquid stew in bouillon bowls, thick stew in flat plates. Hope you find my recipe helpful.

Enjoy your meal!

Beef stew recipe with vegetables and potatoes

Ingredients:

• beef pulp - 550 g;
• potatoes - 500 g;
• young zucchini of medium size - 1 pc.;
• medium sized bell peppers - 3 pcs.;
• medium-sized tomatoes - 4 pcs.;
• small carrots - 2 pcs.;
• medium-sized onions - 3 pcs.;
• garlic - 5 cloves;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch;
• tomato paste - 70 g;
• ground coriander - to taste;
• bay leaves - 2-3 pieces;
• ground black pepper - to taste;
• salt to taste;
• vegetable oil for frying.

Recipe:

1. We wash the beef pulp, dry it with paper towels or napkins, cut into medium-sized cubes and fry in a pan with vegetable oil until golden brown. Then we lay onion peeled and chopped into cubes and carrots in plates or strips, fry for another three to five minutes.
2. We clean the sweet bell peppers and hot peppers from the tails and seeds, cut them into cubes and medium-sized strips, respectively, chop the garlic into thin slices and throw everything into a pan with meat, onions and carrots. We fry for two minutes, add tomato paste, stir and simmer for another five minutes, stirring occasionally.
3. Cut the washed zucchini into medium-sized cubes and put them in a cauldron of a suitable size. We also send peeled and chopped potatoes there. Scald the tomatoes with boiling water, remove the skin, cut it not very coarsely, throw it over the rest of the vegetables and stir.
4. We shift the contents of the pan here, add all the spices and salt, pour in two glasses of water, mix, cover with a lid and send it to the stove over high heat. After boiling, make the heat slightly below average and cook for thirty to forty minutes. One minute before the end of cooking, throw in the chopped fresh dill and parsley and stir.
5. Serve hot beef stew with potatoes and vegetables, as an independent dish, garnished with sprigs of fresh herbs.

Beef stew with vegetables

Beef stew with vegetables is a universal dish for the everyday menu. Vegetables can be added to your liking. I cooked it with eggplant, it turned out to be a very bright, rich taste of meat stew. Try it, the beef goes well with the vegetables.

To prepare beef stew with vegetables you will need:

• 700 g of beef pulp;
• 1 onion;
• 600 g potatoes;
• 1 carrot;
• 1 eggplant;
• 1 bell pepper;
• 2 tomatoes;
• 1 tsp Worcestershire sauce optional
• 3 tbsp. l. soy sauce;
• 1 tsp mixtures of spices "for shurpa";
• vegetable oil for frying;
• salt, black pepper - to taste.

Recipe:

1. Wash the beef, dry it, cut into small pieces.
2. Fry 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 onions are golden brown.
3. Then add soy and Worcester sauce (if you don't have Worcester sauce - don't add), fry all 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 tender.
4. Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stalk from pepper.
5. Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water, squeeze the water.
6. Dice the onions and carrots.
7. Fry the onion in vegetable oil for a few minutes, then add the carrots. Season with salt and pepper. Add the diced peppers. Stir, fry everything together for 3-5 minutes, stirring occasionally.
8. Then add the eggplant and spices. Stir, fry for another 5 minutes or until vegetables are pleasantly golden, stirring occasionally.
9. Grate tomatoes and add to vegetables. Stir, cover and simmer over low heat until vegetables are soft.
10. Cut the potatoes into cubes.
11. When the meat is cooked, add the potatoes.
12. Stir and simmer, covered, until the potatoes are tender. You can add a little water if needed.
13. When the potatoes are tender, add the vegetables to the skillet.
14. Stir, simmer beef ragout with vegetables for 5-10 minutes, covered. Let the dish brew for 20 minutes and serve.
15. Appetizing, aromatic, tasty beef stew with vegetables is ready.

Bon appetit, please your loved ones!

Beef stew

Ingredients:

• beef - 800 grams (I used sirloin)
• carrots - 2-3 pieces
• bow - 3 heads
• champignons - 250 grams
• tomato paste - 1 tablespoon
• broth - 800 ml
• flour - 3 tablespoons
• bay leaf - 2-3 pcs
• thyme - 1 tsp
• ground black pepper - 1 tsp
• salt - 2 tsp
• cherry tomatoes - optional

Recipe:

1. We wash the carrots and onions under water and peel them, the mushrooms are also thoroughly washed and cleaned. Wash the beef and cut into small 1.5 x 2 cm (slightly larger) pieces.
2. Cut the vegetables: carrots into pieces about 2 cm in size, about 6-8 pieces of champignon (if larger, then by 8, if smaller, then by 6). We try to cut the onion to approximately the same size as the carrots.
3. Then mix the flour, salt and pepper in a bowl. We take a frying pan, add a little vegetable or olive oil, wait until it gets very hot. Then roll each piece of beef in flour with salt and pepper and put it on a hot frying pan. Fry on each side for about 4 - 5 minutes, or rather until golden brown.
4. We transfer the ruddy beef to a baking sheet.
5. And in a frying pan, fry the next batch until golden brown, and so on until the whole is brown.
6. Put onions, carrots and bay leaves in a frying pan greased with vegetable oil and fry over low heat for about 5 minutes, stir constantly. Then we add our mushrooms to vegetables and cook for about 3 minutes more. Next, pour our broth into the vegetables and add the tomato paste.
7. Mix everything thoroughly and let the broth with vegetables boil, then reduce the heat and cook for about 3-4 minutes more. Then pour our broth with mushrooms and vegetables into a baking sheet for beef. The main thing is that all the pieces of beef are covered with broth - this is very important.
8. Next, we pack our baking sheet on top, with beef stew, baking foil. We do this very carefully so that there are no holes, so that the foil fits well and wraps around the edges.
9. This is so that the beef is stewed and not baked. You can use a baking sheet with a lid.
10. We simmer beef stew for about 2.5 hours at an oven temperature of 150 degrees and no higher.
11. Before serving, I fry cherry tomatoes in butter (this is for decoration, and tastes good).
12. We take the stew out of the oven and remove the foil.
13. We spread the meat with vegetables on a plate, decorate with cherry tomatoes and herbs. Read more:

The beef stew is ready. Enjoy your meal!

Beef stew

Beef stew takes a long time to make, so please be patient. Do not hesitate - the result will exceed all your expectations! The kitchen will instantly be filled with the aroma of stew and vegetables, and your family will be looking forward to dinner!

Ingredients:

• Beef 1 kg
• Flour 2 tbsp. l.
• Olive oil
• Garlic 2 tooth.
• Celery stalks 2
• Carrot 4
• Thyme
• Tomatoes 4
• Red wine 150 ml
• Meat broth 500 ml
• Bay leaves 2
• Worcester sauce
• Pepper
• Onion 1

Cooking method:

1. Preheat oven to 160 ° C.
2. Prepare the vegetables - peel the onions, garlic and carrots. Cut carrots into slices, finely chop onion and garlic, coarsely chop celery.
3. Cut the meat into cubes, roll in flour and set aside.
4. Heat olive oil in a large skillet and saute the meat until crusty (about 5 minutes). Transfer the meat to a bowl.
5. Add the oil to the skillet and sauté the vegetables with the thyme for 10-15 minutes, until tender.
6. Transfer the meat to the vegetables, add the tomatoes, pre-cut and peeled, pour in the wine. Let the mixture simmer for a few minutes, then add the stock (you can also use hot water), bay leaves, and some Worcester sauce.
7. Season with salt and pepper and place the stew in the oven for 3-4 hours. The meat should be very soft.
8. Serve the stew with mashed potatoes and a glass of wine. Bon Appetit!