Beef stew is a simple recipe. Beef stew with vegetables and gravy

21.07.2021

Beef stew with gravy is an ideal dish to serve with a potato, cereal or pasta side dish. Meat sauce can be prepared on a tomato, sour cream or creamy base, with the addition of all kinds of fresh and salted vegetables, mushrooms, herbs.

How to deliciously stew beef with gravy?

In order for the beef gravy to please with its excellent taste characteristics, it is necessary to follow a number of rules when preparing it and know some secrets to improve the taste of the dish.

Chopped meat is pre-fried in oil over high heat until blushing is obtained on all sides.
When preparing the sauce, it is thickened with flour, which must first be fried in a dry frying pan until it acquires a creamy hue, which will transform the properties of the gravy for the better.
To give the dish an extraordinary piquancy and enrich the taste at the end of stewing, add a choice of fresh herbs, a little chopped garlic, hot pepper, dried herbs.

Stir-fried beef with gravy - recipe

A simple roast of beef with gravy is prepared using an elementary and accessible technology to everyone. Instead of tomato paste, you can use sauce, juice, ketchup, grated fresh or canned peeled tomatoes in their own juice. If desired, the gravy is thickened with starch or sautéed flour.

Ingredients:

beef - 500 g;
onions and carrots - 0.5 pcs.;
tomato paste - 1.5 tbsp. spoons;
water - 150 ml;
laurel - 2 pcs.;
oil - 2 tbsp. spoons;
salt pepper.

Preparation

Cut meat into cubes or cubes, fry.
Add onions, carrots and fry with the beef until soft.
Put the paste, pour in water, season, cover with a lid and leave over low heat.
After 1-1.5 hours, the beef stew with gravy will be ready.

Classic beef goulash with gravy

To make the beef, stewed in large pieces with gravy, soft and tasty, the meat should be cut exclusively across the fibers and be sure to fry the slices on all sides in small portions in hot oil, sealing the juices inside. The thickness of the sauce and its amount are determined according to desire and taste.

Ingredients:

beef - 700 g;
onions and carrots - 0.5 pcs.;
tomato paste - 2 tbsp spoons;
flour - 2 tbsp. spoons;
water - 900 ml;
laurel - 2 pcs.;
oil - 2 tbsp. spoons;
salt pepper.

Preparation

Chunks of meat are fried in oil.
Add onions, after 3 minutes carrots, fry until vegetables are soft.
Flour is sauteed separately, added to meat with vegetables along with pasta, heated for 2 minutes.
Pour in water, stirring.
Seasoned to taste, beef gravy is stewed until tender.

Beef stroganoff with gravy - recipe

Beef stew with a tomato-based gravy with cream will turn out to be as tender as possible if, before heat treatment, the meat is cut into thin layers, beat off with a culinary hammer and only then cut into thin strips. A dish called beef stroganoff is served with your favorite side dish.

Ingredients:

beef - 700 g;
onions - 1-1.5 pcs.;
tomato paste - 50 g;
cream - 100 g;
flour - 2 tbsp. spoons;
water - 100 ml;
laurel - 1 pc.;
oil - 3 tbsp. spoons;
salt pepper.

Preparation

The meat is cut across the fibers in layers of a centimeter thickness, beaten off, chopped into thin strips.
Fry the cold cuts in oil.
Onions are fried in another container.
Add flour and pasta, cook with stirring for 2 minutes.
Transfer the frying to the meat, add cream and water, season.
Stew beef stroganoff with gravy under the lid over low heat for 20 minutes.

Beef azu with gravy

Beef stew with spicy gravy, cooked with the addition of pickled or pickled cucumbers and garlic turns out to be amazingly tasty. All kinds of fragrant dry herbs will not be superfluous in the composition. Half the garlic should be added at the end of cooking, along with the fresh herbs.

Ingredients:

beef - 600 g;
onions - 200 g;
garlic - 5 cloves;
tomato paste - 60 g;
pickles - 200 g;
flour - 2 tbsp. spoons;
water - 200 ml;
laurel - 1 pc.;
oil - 3 tbsp. spoons;
salt, pepper, herbs.

Preparation

Cut the meat, fry in oil.
Add onions, carrots, laurel, fry for 2 minutes.
Lay cucumbers, pasta, flour cut into strips, mix, pour in water, season with garlic
After about an hour, the beef stew with pickled cucumber and gravy is seasoned with garlic and herbs and removed from the stove.

Beef stew with gravy - recipe

Beef stew with gravy can be prepared with a laconic composition of ingredients from meat, onions, tomatoes, or with a more diverse set of components, including other vegetables: carrots, parsley root, celery, stems of the latter, fresh or in their juice tomatoes, sweet Bulgarian or hot peppers.

Ingredients:

- beef - 700 g;
- onions - 200 g;
- carrots and bell peppers - 100 g each;
- celery stalks - 2 pcs.;
- tomato paste - 60 g;
- flour - 2 tbsp. spoons;
- water - 200 ml;
- laurel - 2 pcs.;
- oil - 2 tbsp. spoons;

eh, pepper, herbs.

Preparation

Meat, onions with carrots and peppers with celery are fried in oil separately.
Combine meat with vegetables, add flour, pasta and water.
A delicious beef gravy is seasoned and cooked until the meat is tender.

Beef meatballs with gravy

Beef stew with gravy is a recipe that involves more than just sliced meat. Chopping the product with the help of kitchen gadgets and forming round balls from the resulting mass, it will be possible to get a new version of the food, which will differ not only in appearance, but also in taste.

Ingredients:

beef - 700 g;
onions - 200 g;
egg - 1 pc.;
tomato paste - 50 g;
flour - 100 g;
water - 0.5 l;
laurel - 2 pcs.;
oil - 100 ml;
salt, pepper, herbs.

Preparation

Chop the meat by adding half the onion.
Add egg, salt and pepper to the minced meat, knead, beat off, form round blanks.
Meatballs are breaded in flour, fried in oil.
Fry the remaining onion, add a little flour, pasta, water, laurel and seasonings, pour over the meatballs.
Simmer the food under the lid for 20 minutes.

Beef stew with gravy with potatoes

You can stew beef with gravy with the addition of potatoes, which will allow you to get a completely independent dish that does not require a side dish. This version is close to the classic Hungarian goulash, which is often prepared with the addition of an impressive portion of sweet ground red paprika.

Ingredients:

beef - 700 g;
onions - 300 g;
potatoes - 7 pcs.;
tomato juice - 250 ml;
ground paprika - 2 tbsp. spoons;
butter - 60 g;
water - 800 ml;
laurel - 2 pcs.;
salt, pepper, herbs.

Preparation

Fry onions.
Cut the meat, salt, pepper, sprinkle with paprika, put it on the onion, fry for 3 minutes.
Pour in water and stew the meat until soft.
Lay potato cubes, laurel, spices and seasonings, cook for 15 minutes.
Add a glass of tomato juice, season the food, stew for another 10 minutes.

Braised beef chops with gravy

Beef stewed with any gravy will turn out softer and more tender, ate the slices after cutting to beat off. The dish can be prepared without any vegetable additives, limiting itself to dry seasonings and spices, or supplemented with onions, carrots and other vegetables, which will give the chops a new taste and juiciness.

Ingredients:

beef - 450 g;
onions - 100 g;
oil - 50 ml;
broth - 100 ml;
Italian herbs - 1 tsp;
garlic - 1-2 cloves;
salt, pepper, herbs.

Preparation

The meat is cut into small slices across the fibers, beaten and fried in batches in hot oil on both sides, put into a bowl.
The previously fried chops are returned to the pan, the broth or water is added and stewed under the lid until the meat is soft.
Add chopped onions, garlic, herbs, cook with stirring for 5 minutes.
Cooked beef with gravy in a skillet is seasoned with herbs and served with a side dish.

Beef stew with gravy in the oven

If you want to get the most intense taste of food, with a pleasant sourness and a light plum aftertaste, it's time to use this recipe and cook beef with the addition of pitted prunes in the oven. An ideal vessel for this would be a pot or cauldron with a lid.

Ingredients:

beef - 700 g;
onions - 150 g;
prunes - 150 g;
oil - 20 ml;
broth - 200 ml;
tomato paste and sour cream - 1 tbsp. spoon;
salt, pepper, spices.

Preparation

Sliced beef is fried in oil and placed in a cauldron.
Add fried onions, steamed prunes and hot broth sauce, sour cream and pasta, seasoned to taste.
Cover the vessel with a lid and place in an oven preheated to 170 degrees.
After 1.5-2 hours, beef with prunes stewed with gravy will be ready.

Multicooker beef with gravy

The following recipe for beef stew for owners of a multicooker device, which will help to obtain the most delicate taste of meat and greatly simplify the process of creating dishes. Eliminating flour from the recipe and adding potatoes or other vegetables, you will be able to get a completely independent and tasty dish.

Ingredients:

beef - 700 g;
onions - 150 g;
carrots - 200 g;
tomatoes - 4 pcs.;
oil - 50 ml;
water - 100 ml;
salt, pepper, seasonings.

Preparation

Sliced beef is fried in the "Pastry" for 30 minutes.
Add onions and carrots, fry for another 10 minutes.
Put chopped tomatoes, seasonings, spices, add water and switch the device to "Stew".
After 2-2.5 hours, beef stew with gravy in a slow cooker will be ready.

Today we will delight all lovers of Russian cuisine with simple and interesting recipes for beef stew. A hot meat dish will certainly surprise guests with its rich taste and spicy aroma of herbs and spices. Having prepared a beef stew, you will only have to supplement the table with miniature canapes.

Now is the time to learn how to make beef stew with a minimum of time and effort.

Beef stew recipe with potatoes

Ingredients:

beef - 1 kg;
potatoes - 4 pcs.;
onion - 1 pc .;
carrots - 2 pcs.;
zucchini - 2 pcs.;
tomatoes - 3 pcs.;
greens - 50 g;
garlic - 2 cloves;
salt and pepper to taste.

Preparation

Defrost the meat and cut into small pieces. Then put the beef in a preheated frying pan greased with vegetable oil. After frying over medium heat, pour the meat with water and bring to a boil, then reduce the heat and simmer until cooked. Now rinse the carrots, chop finely and add to the pan. Next, add the onion cut into half rings.

After the water boils, rinse the potatoes, peel, cut into small pieces and send to stew. After a couple of minutes, peel the zucchini, remove the seeds and add to the meat. Next, bring the stew to a boil, reduce the heat and simmer until vegetables are cooked. Then cut the washed tomatoes into slices and send them to the stew. At the end of stewing, add salt and ground pepper, garlic and herbs passed through a garlic press. Then we mix all the ingredients, cover the pan with a lid and let it brew with our hot one for half an hour. By the same principle, if you wish, you can cook beef stew in a slow cooker.

And now on the way we have a popular and very easy recipe for beef stew with vegetables, which is a pleasure to cook.

Beef stew with vegetables

Ingredients:

beef - 500 g;
bulgarian pepper - 2 pcs.;
carrots - 3 pcs.;
onions - 3 pcs.;
tomatoes - 2 pcs.;
vegetable oil - 2 tbsp. l .;
salt, pepper and paprika to taste.

Preparation

Dry the washed meat and cut into large pieces. Then peel the onions and carrots and also cut into cubes. We wash the Bulgarian peppers, remove the roots and cut out the seeds, then cut them into large pieces. Grind tomatoes according to the same principle.

Now we heat the pan and grease the bottom with vegetable oil. Next, fry the beef until spicy. Then add pepper and carrots, reduce heat. And after ten minutes, add the onion, when it becomes softer, add the tomatoes, paprika, salt and pepper. Add some water and bring the dish to a boil. Now cover the pan with a lid, put on a slow fire and leave the vegetables and meat to simmer until tender. After 15 minutes, the beef will be ready.

Beef stew with hearty gravy

Ingredients:

beef - 1 kg;
onions - 2 pcs.;
tomato paste - 3 tbsp. l .;
flour - 4 tbsp. l .;
salt and pepper to taste;
vegetable oil - 2 tbsp. l .;
greens to taste.

Preparation

Cut the beef pulp into small pieces and fry them in a preheated pan greased with vegetable oil. In a separate frying pan, fry the onions cut into half rings, adding flour. After the onion is ready, we chop it for the meat. Next, fill the beef with water and simmer over low heat until cooked under a closed lid.

After the meat is ready, add tomato paste, salt, spices and finely chopped herbs. Then mix everything well and simmer for another 10 minutes. Before serving, let the meat with gravy brew a little and thicken.

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:

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.
Then put the chopped meat to the onion, bring to a boil and simmer in its own juice for about 30-40 minutes.
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.
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.
Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
Peel the zucchini, cut into cubes, put in a cauldron, stir.
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.
Add some more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
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:

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.
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.
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.
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.
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:

Wash the beef, dry it, cut into small pieces.
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.
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.
Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stalk from pepper.
Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water, squeeze the water.
Dice the onions and carrots.
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.
Then add the eggplant and spices. Stir, fry for another 5 minutes or until vegetables are pleasantly golden, stirring occasionally.
Grate tomatoes and add to vegetables. Stir, cover and simmer over low heat until vegetables are soft.
Cut the potatoes into cubes.
When the meat is cooked, add the potatoes.
Stir and simmer, covered, until the potatoes are tender. You can add a little water if needed.
When the potatoes are tender, add the vegetables to the skillet.
Stir, simmer beef ragout with vegetables for 5-10 minutes, covered. Let the dish brew for 20 minutes and serve.
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:

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.
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.
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.
We transfer the ruddy beef to a baking sheet.
And in a frying pan, fry the next batch until golden brown, and so on until the whole is brown.
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.
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.
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.
This is so that the beef is stewed and not baked. You can use a baking sheet with a lid.
We simmer beef stew for about 2.5 hours at an oven temperature of 150 degrees and no higher.
Before serving, I fry cherry tomatoes in butter (this is for decoration, and tastes good).
We take the stew out of the oven and remove the foil.
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:

Preheat oven to 160 ° C.
Prepare the vegetables - peel the onions, garlic and carrots. Cut carrots into slices, finely chop onion and garlic, coarsely chop celery.
Cut the meat into cubes, roll in flour and set aside.
Heat olive oil in a large skillet and saute the meat until crusty (about 5 minutes). Transfer the meat to a bowl.
Add the oil to the skillet and sauté the vegetables with the thyme for 10-15 minutes, until tender.
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.
Season with salt and pepper and place the stew in the oven for 3-4 hours. The meat should be very soft.
Serve the stew with mashed potatoes and a glass of wine. Bon Appetit!

Stew is one of the popular first courses.

Making a vegetable stew with meat is very simple. The combination of various vegetables and meats gives an amazing taste.

For this recipe, you can choose any ingredients to taste. The dish will turn out to be hearty and delicious.

Grocery list:

pork meat - 0.4 kg;
one medium-sized zucchini;
one onion;
potatoes - 4 pcs.;
one carrot;
one bell pepper;
a tomato;
cabbage - 0.2 kg;
garlic - 1 slice;
greens in the face of parsley and dill;
vegetable oil of any kind - 150 ml;
salt and spices to taste.

Cooking method:

Process the potatoes in water and chop into cubes.
Wash and peel vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the top green leaves from the cabbage, cut off the required portion of cabbage from the head of cabbage and chop it.
Finely chop the washed garlic with herbs.
Cut the pork pulp into small slices.
We take a frying pan and heat the oil. We heat the onions and meat. Cook for 5 minutes, then transfer the contents of the pan to the pan.
In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before that.
Carrots and bell peppers are next to be roasted. We do the same operation. After 3 minutes, add cabbage to the vegetables and simmer for 10 minutes with the addition of tomato and water.
Put all the ingredients in a saucepan, pour boiled water over its contents. It is necessary to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
Add seasonings, salt and cook for 15 minutes.
Then chop the greens and simmer the dish for another 5-10 minutes. Check from time to time how soft vegetables and meats have become.
After finishing cooking, leave the pan for 5 minutes, and then you can serve the main dish to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you keep an eye on your weight, or just don't like high-calorie foods, then this stew is for you.

Required Ingredients:

beef - 0.3 kg;
one bell pepper;
one medium-sized eggplant;
tomato;
two cloves of garlic;
one onion;
soy sauce for the marinade;
honey - 9 g;
vegetable oil;
any salt and seasonings.

Step-by-step instruction:

First, let's make the meat marinade. To do this, cut the washed meat into cubes, we do the same with onions, only chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and runny honey on top.
We process vegetables, and you don't need to remove the skin from the eggplant. We cut them all into small pieces.
Marinated meat in a frying pan for 3 minutes.
Pour eggplant and pepper to it. Simmer all contents under a closed lid.
After 5 minutes, chop the tomato and garlic, add spices and salt.
Cook for another 10 minutes. After that, taste the beef and vegetables, and if they are soft, you can turn off the stove.

Vegetable stew with minced meat

Here you can mix different types of meat in any proportion. Plus, there is no need to waste time removing bones from meat and slicing it. You can always buy ready-made minced meat.

You will need:

minced meat - 0.25 kg;
one carrot;
two eggplants;
one potato;
one bell pepper;
one onion;
a clove of garlic;
tomato sauce - 25 g;
vegetable oil;
spices salt.

How to cook vegetable stew with meat and potatoes:

Leave the processed and diced eggplants in salted water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into gruel.
In a deep frying pan, process the onion and garlic with the addition of sunflower or olive oil.
After a couple of minutes, dump the minced meat into this mass and cook for another 5 minutes.
Pour slices of carrots and peppers there.
After 3 minutes, add eggplants, potatoes, pour water, sprinkle with spices and salt, as well as tomato sauce. Simmer everything for half an hour under the lid.
The dish is ready.

Pork ribs

Ingredient List:

ribs - 0.3 kg;
one potato;
one carrot;
one small zucchini;
one bow;
two tomatoes;
black pepper and salt to taste.

Cooking method:

Rinse the pork ribs first, then cut into slices and put on the bottom of the pan.
Fry them together with vegetable oil for 15 minutes.
Add the carrot cubes to the contents of the pan.
We also send squares of zucchini there.
After 10 minutes, cut the tomatoes and onions and drop them to the main ingredients.
Pour in finely chopped garlic, spices and salt.
Simmer under a closed lid for 15 minutes. Check the readiness of the dish to taste.

With meat in a slow cooker

In a wonderful saucepan, the first course is prepared quickly and easily. All you have to do is cut the vegetables and put them in the multicooker.

Recipe components:

beef - 1/2 kg;
eggplant - 1 pc.;
zucchini - 1/2 pc.;
tomato - 2 pcs.;
onion - 1 pc.;
bulgarian pepper - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.

How to cook vegetable stew with meat in a slow cooker:

Rinse the beef meat and remove the film and excess veins from it. Cut the meat into pieces.
We put them on the bottom of the multicooker bowl, pour oil, close the lid and turn on the "Fry" program for 30 minutes.
All vegetables must be processed, peeled and cut into squares.
Carrots and onions should be in the form of half rings.
At the end of the multicooker work, remove the foam from the walls of the thicket, and add carrots and onions to the meat. We turn on smart kitchen appliances in the same mode for another 10 minutes.
After that, put the rest of the chopped vegetables, as well as finely chopped garlic, on the floor of the finished products.
Put salt, seasonings as desired, fill with water and turn on the "Stew" mode. Time - 1 hour.
After finishing cooking, you can garnish the meal with lettuce, parsley, or green onions.

We bake the dish in the oven

You can cook stew in the oven without meat, as baked vegetables will not make you feel the lack of this product.

Ingredients:

zucchini - 500 g;
eggplant - 500 g;
potatoes - 500 g;
tomatoes - 500 g;
two peppers;
one onion;
greens;
olive oil - 70 ml.

Step-by-step instruction:

Remove all vegetables from the skin and cut into slices.
Pieces of eggplant should be sprinkled with salt and left for a while. This is done to remove the bitter taste. After half an hour has passed, wash off all the salt with water, and then soak the eggplants in olive oil. Otherwise they will be very dry after cooking.
Put all the circles on a baking sheet coated with oil, sprinkle with salt and spices.
Pour some water and oil on the vegetables, sprinkle with chopped herbs.
Preheat the oven to 180 degrees. Cook for 50 minutes.

With Chiken

Chicken meat is less fatty. In combination with vegetables from the stew, you get a delicate dietary dish.

You will need:

chicken legs - 3 pcs.;
medium zucchini;
six potatoes;
three tomatoes;
one onion head;
one carrot;
sour cream - 0.4 kg;
half a fork of cabbage;
herbs and spices to taste.

Cooking process:

We free the meat from the legs from the bones, pour pepper and salt into pieces.
Peeled onions should be in the form of half rings, and carrots should be grated.
Chop zucchini, tomatoes and potatoes into cubes.
Cut the cabbage into strips.
Put the vegetables on the bottom of the cooking utensils. This can be a saucepan, a high frying pan, or a cauldron.
Pour the ingredients with boiling water and simmer for 30 minutes.
Add sour cream and salt to the pan.
We reduce the power of the gas stove and cook until the products are soft.

Pot recipe

Food in pots always turns out to be more delicate and rich in taste. However, this recipe takes a lot more time, but you won't regret making the stew in a pot.

Grocery list:

pork - 0.6 kg;
six potato tubers;
three tomatoes;
one medium zucchini;
one head of garlic;
one onion;
ground black pepper;
salt to taste;
mayonnaise sauce;
lavrushka;
vegetable oil.

How to cook:

Send small cubes of meat to cook in a pan with butter.
Onion rings will also go there.
Salt the cooking ingredients and add pepper.
Place the semi-finished pork in the bottom of the pot.
Place the potato slices on top.
The next layer will be the squash squares.
Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The finishing touch will be spices, salt and bay leaves in each pot.
Do not forget to add water before sending it to the oven heated to 200 degrees Celsius. Cook for about an hour.

Tava - traditional Armenian stew

For this unusual dish you will need:

beef - 300 g;
two eggplants;
ten potato tubers;
two tomatoes;
tomato paste - 50 g;
one onion;
salt and pepper to taste.

Cooking method:

Let's start with the eggplant. They need to be cleaned, and the pieces should be dipped in salt, after half an hour, rinsed with water.
We make rings from the onion.
Peel the tomatoes and potatoes and cut them into circles.
Fry pieces of beef in oil in a deep frying pan.
Then lay out in layers: potatoes, tomatoes, onion rings, eggplants. There should be salt and spices between the layers.
Dilute the tomato paste with water and pour into the stew.
We put everything on medium heat and simmer until the ingredients become soft.

With meat and cabbage

Such a dish is prepared rather quickly. The simplicity of the ingredients is also an advantage of this stew.

Required products:

meat of any kind - 0.4 kg;
one carrot;
one onion;
three tomatoes;
four potatoes;
half a fork of white cabbage.

Cooking method:

Put the pieces of meat in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
Process onions and carrots in the traditional way and add to the cooking meat.
Chop the cabbage, cut the potatoes into cubes. Put everything in the pan.
Pour some water into a bowl and start simmering.
10 minutes before the end of the readiness, you can add tomatoes, salt, sprinkle with pepper and other spices of your preference.

With meat, zucchini and eggplant

This type of stew can be used as a gravy for a side dish: pasta, mashed potatoes or pasta.

You will need:

beef or pork - 1 kg;
butter - a small piece;
zucchini;
two eggplants;
five tomatoes;
sweet bell pepper;
two carrots;
one onion;
hot pepper;
any spices to your taste and salt.

Cooking method:

Cut the eggplants into large strips. If they have a bitter taste, you can get rid of it in the above way.
Cut the tomato quarters through a coarse grater.
Simmer pieces of meat in a pan under a layer of water until all of it evaporates.
After that, pour in the oil and fry until golden brown.
Do not forget to put onion rings and spices to the meat.
Add the carrot strips and continue to fry the contents of the pan.
Put on top in layers: zucchini, eggplant, pepper, tomatoes, garlic.
Top up with water if necessary, put butter on top.
Bring the whole mixture to a boil over medium heat. Then cook at the smallest fire level for an hour and a half.

Wash the beef, dry it, cut into small pieces.

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.

Then add the soy and Worcester sauces (if you don't have Worcestershire sauce, don't add), fry them 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.

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

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

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.