Vegetable stew in a pot or cauldron is finger-licking good. Vegetable stew with meat recipes with photos Vegetable stew with meat over the fire

Dishes that are prepared according to similar principles to stews exist in almost every kitchen in the world. The most famous of them are the popular French appetizer ragout fin, Italian Bolognese ragout (or fricassee), and Zurich ragout. By the way, such well-known dishes as beef stroganoff and goulash can also be classified as stews.

But in Great Britain, dishes that resemble stews are usually called stew. At the same time, almost every resident of the British mainland is familiar with the taste of the most aromatic and very unusual Irish stew. Also very similar to the stew are the German dish eintopf and the popular Japanese treat chankonabe, which is considered real food for sumo wrestlers.

Today we will try to prepare a rather traditional, in our understanding, meat stew with vegetables, which is distinguished not only by its ease of preparation, but also by its truly delicate, pleasant and very juicy taste!

To cook meat stew in a cauldron, you will need:

carrots – 0.5 kg
beef – 0.5 kg
onions – 0.5 kg
tomatoes – 0.5 kg
potatoes – 0.5 kg
bell pepper – 3 pcs.
eggplants – 2 pcs.
garlic – 5 teeth.
vegetable oil – 3 tbsp. l.
ground black pepper
greenery
salt

How to cook meat stew in a cauldron:

1. First of all, let's prepare the eggplants. To do this, we first wash them, then cut them into small pieces, then sprinkle them with salt and leave them like that for half an hour. After the specified time has passed, the eggplants should be washed under running water to remove the bitterness.
2. Peel the potatoes, wash them thoroughly, and then cut them into small pieces (slices). Next, wash the bell pepper, remove seeds and cores, and then cut into cubes. We pass the peeled garlic through a garlic press or grate it on the finest grater.
3. Wash the beef thoroughly in cold water, dry it, and then cut into small portions. Peel the carrots and onions (then wash them), after which we cut the carrots into slices and chop the onion into cubes.
Place the tomatoes in a small container, pour boiling water over them and leave in it for 3-4 minutes, after which we remove the skin from each tomato and cut it into small slices.
4. Now that all the ingredients have already been prepared, take our cauldron, pour a little vegetable oil into it and put it on the fire. As soon as the oil is hot enough, reduce the heat, put the meat in the cauldron, fry it lightly, and then add the onions and carrots. Mix everything well and fry the meat and vegetables for about 5-7 minutes (with the lid closed, but stirring occasionally).
5. Next, add potatoes and eggplants to the cauldron, mix them with the rest of the vegetables and simmer under a closed lid for about 10-15 minutes (the heat should be minimal). After this, add sweet bell peppers, chopped garlic and tomatoes. Then the stew needs to be thoroughly salted and peppered to taste, covered with a lid and simmered over low heat for about another hour, after which we remove the cauldron from the heat and serve the meat stew to the table. To do this, lay it out in portions on plates, then sprinkle with additional ground black pepper and sprinkle the dish with fresh, finely chopped herbs. Serve the stew hot with pieces of soft fresh bread (although the stew is very tasty when cooled).

And again my favorite stew "from the garden." Its principle is simple. You walk around the garden and collect everything you like in a basket: onions, zucchini, peppers, eggplant, etc. and all in one pot :)
Today I’ll tell you how we made a stew with meat with a twist to please fasting, dieting and us men. As always, everything is simple, but the main thing is not to confuse the sequence.

Let's get started

Ingredients:
Carrot
Bulb onions
Sweet pepper
Eggplant
Hot pepper
Tomato
Garlic
Meat (pork, in this case)
Vegetable oil
Salt, pepper, fresh herbs

Vegetables in total

Don't forget that we do everything with a twist :). Heat the oil in a cauldron and add the onions and carrots there at the same time.

When the carrots and onions become soft, we send peppers to the company

Enjoying the beautiful views in the cauldron :)

Have the peppers softened? It's time for eggplant

We are waiting for the “blue ones” to get ready and the first part of the “Marlezon Ballet” is finished. This is for those who are fasting :) Take it out of the cauldron into a deep bowl and do not let it cool
And put coarsely chopped zucchini into an empty cauldron. Immediately add salt so that the vegetable releases its juice.

In about ten minutes the zucchini is ready. We take it out. The second part is over.....

Now it's time for a men's product. Cutting the meat.....

And send it to a preheated cauldron. Fry on all sides.

Add onion half rings and fry again

The onion was fried. the meat has become soft, time for the tomatoes

Soon the tomatoes will release their delicious juice...

In principle, you could leave everything as is and get three dishes, but if you mix everything and simmer a little under the lid, you get an amazing meal.
Place on a plate, garnish with herbs and you’re done. Please come to the table.

Vegetable stew with meat- a recipe that will not surprise many, since this delicious dish is familiar to us since childhood. However, this particular recipe for vegetable stew is good because the combination of vegetables and meat is perfectly chosen. In our case, vegetable stew with meat is prepared quickly. We can confidently say that this delicious dish will appeal to many.

Classic recipe for vegetable stew with meat

Products:

Potatoes - 1 kilogram
Pork - 500 grams
Zucchini, red hot pepper 1 piece each
Bell pepper - 3 pieces
Tomato - 4 pieces
Onion - 3 onions
Carrots - 2 pieces
Garlic 5 cloves
Dill, parsley - 1 bunch each
Tomato paste 5 tablespoons
Bay leaf - 3 leaves
Ground coriander, ground pepper, salt to taste

Let's start cooking:

Let's start with the meat. Rinse the pork well, remove bones and hard veins. And cut into small pieces. Then we take out the frying pan. Pour in vegetable oil and heat it up. Throw the chopped meat into the frying pan. The heat is high. Fry until a crust appears.
The next step is chopping the onions and carrots. Finely chop the onion and cut the carrots into half rings in the form of plates.
Once the vegetables are chopped, add them to the meat. Mix well and fry for about 2 minutes, i.e. until vegetables are soft.
Let's take on the zucchini. We peel them and cut them into cubes. We put it in a cauldron where we will simmer the stew.
We also peel and chop the potatoes. Add them to the zucchini.
The next step is tomatoes. Scald with boiling water, keep in boiling water for a while and peel off the skin. Cut them into cubes like the previous vegetables. And we also send it to the cauldron. Mix the vegetables well in a cauldron.
We cut the bell peppers, having previously cleared them of the stalk and seeds. Chop the garlic. If desired, you can add hot pepper. Half of this pepper is enough.
Place chopped peppers and garlic into a frying pan with meat. Add tomato paste. Mix everything well. Cover with a lid. Simmer over medium heat for about half a minute.
Transfer the contents of the frying pan to the cauldron. Mix everything again, adding salt, ground black pepper, bay leaf and 2 cups of water. Now turn on high heat and wait for it to boil.
Once it boils, reduce the heat to medium. Simmer until the sauce thickens. This is approximately 30-40 minutes. The stew is almost ready.
Chop the greens and add to the stew. Mix. Simmer for about a minute. Now you can turn off the fire.
The stew is ready. Can be served. The remaining greens can be served as a topping.

Vegetable stew with meat

To prepare a dish according to this recipe, we need to prepare:

Beef – 500 gr.
Onion – 500 gr.
Potatoes – 500 gr.
Tomatoes – 500 gr.
Carrots – 500 gr.
Eggplant – 2 pcs.
Bell pepper – 2-4 pcs.
A bunch of greenery.
Pepper and salt.

Let's get started:

Wash the eggplant and drain it with water and cut it into cubes. Put some water in a bowl, add some salt and keep the cubes in it for about 1 hour. Drain the water.
Cut the bell pepper and potatoes into cubes. Cut the meat into cubes too. Cut onions and carrots into half rings.
Remove the skins from the tomatoes and cut them. Now we need a pan with a triple bottom.
At the bottom we lay out the meat in cubes, then lay out the onions in layers, carrots on top, then potatoes, eggplants and peppers.
Season each layer with salt and pepper; you can also add chopped garlic. Do not add water - the stew should cook in its own juice.
We put our tomatoes on the very top. We will cook this magnificent Georgian dish under the lid for 2-3 hours. At the end of cooking, add cilantro or basil.
Our dish is ready, bon appetit everyone!!!

Vegetable stew with meat and zucchini

We will need:

Pork and beef – 500 gr.
Champignons – 200 gr.
Zucchini – 2 pcs.
Onion – 1 pc.
Garlic – 2 teeth
Provençal herbs salt and pepper.
Dry white wine – 150 gr.
Parsley – fresh leaves.
Flour – 2-3 tsp.
Corn oil – 2 tbsp.
Bay leaf – 1 pc.

Cooking method:

Wash the meat and cut into arbitrary pieces. Peel the zucchini and cut into medium cubes. Chop the onion and cut the champignons into 4 parts.
Heat a frying pan, pour in a little corn oil and fry our meat, champignons, zucchini cubes and onions in it. During the frying process, when the vegetables begin to release their juice, add salt and pepper. When a golden brown crust begins to appear on the meat and zucchini. Add 100 gr. white wine, let it boil.
Then immediately add Provençal herbs and bay leaf. Bring to a boil and simmer for 10 minutes.
Now we add another 50 grams of wine and if the liquid does not yet completely cover our meat, we can add a little more broth.
In about 1 hour our dish will be ready. As soon as our meat becomes soft, add chopped basil or cilantro and pour in cream.
In a separate mug, dilute the flour in water and pour into our dish. The amount of flour depends on the consistency and thickness of the sauce you prefer.
Mix carefully, let simmer for another 5-7 minutes, and remove from the stove. Our stew is already prepared.
Rice or any pasta can serve as a side dish for this dish. I wish you good health and bon appetit.

Vegetable stew with meat

Required ingredients:

Pork is lean, but not dry - 400 gr.
Onion – 1 pc.
Garlic – 3-4 teeth.
Peppercorns – 5-6 grains
Salt to taste
Tomatoes – 2 pcs.
Bell pepper 1 pc.
Cauliflower – 200 – 250 gr.
Bay leaf
lard – 1 tbsp.
Paprika -1 tsp. gr.
Chili pepper – 3-4 rings from a pod.

Cooking method:

Let's start the process. Cut the washed and carefully dried meat into medium-sized cubes. Finely chop the onion, cut the tomatoes and pepper into slices.
We separate the cauliflower into small inflorescences.
Place lard in a frying pan and brown the chopped onion in it. Add meat cubes, salt and pepper, add paprika.
Stir and fry over low heat for 5 minutes. Add tomatoes, bell peppers and cauliflower florets, garlic cut into 2 parts, peppercorns.
Simmer for 30-35 minutes. 5 minutes before the end of cooking, add chili pepper, bay leaf and finely chopped 1 clove of garlic.
Taste it and add salt and pepper if necessary. Pasta goes well with this dish as a side dish. Bon Appetit everyone.

Vegetable stew with minced meat

A rich selection of vegetables and minced meat will allow you to enjoy a bouquet of aromas and inexpressible tastes. You can use minced pork or beef, but for dietary nutrition it is better to stick to minced chicken.

Required ingredients:

500 g – minced meat;
500 g – cabbage;
500 g – potatoes;
3 tbsp. l. - vegetable oil;
2 pcs. - carrot;
2 pcs. - pepper;
300 ml – water;
2 pcs. - onion;
dill, parsley, salt and other spices.

Cooking method:

Let's start describing the recipe with preparing the ingredients. Peel the potatoes and cut them into cubes, it is better to grate the carrots, but if you wish, you can cut them into cubes, cut the onion into thin half rings.
Take a head of cabbage, cut the required piece and finely chop it. The pepper is peeled from the stalk and cut into thin strips.
The greens can also be finely chopped. It looks like the ingredients are ready, you can proceed directly to frying. It is better to take a large frying pan so that you can fry everything at once in one bowl.
First add the minced meat to the hot oil, after the pinkish color disappears, put the carrots in the frying pan, after a minute the peppers and onions come in.
Fry the vegetables a little, and then add the potatoes to them. Close the lid tightly. Stir occasionally.
Salt and season with seasoning for minced meat. It's time for water.
Pour the liquid into the pan and simmer for approximately 20 minutes. Then open the lid, add the cabbage, mix everything well and continue to simmer the stew over low heat for about 30 minutes.
The dish is ready – don’t forget to garnish with fresh herbs.

Vegetable stew with meat (pork ribs)

You can prepare a stew with meat not only from meat fillet, but also from ribs. In this case, take pork ribs and a number of vegetables.

Required ingredients:

400 g – ribs;
300 g – potatoes;
2 pcs. - onion;
3 pcs. - tomatoes;
dill;
1 PC. – zucchini;
3 pcs. - carrot;
spices.

Cooking method:

Making vegetable stew with pork ribs is quite simple. First, divide the ribs into several small pieces.
We also peel the vegetables and cut them: potatoes into cubes, carrots into graters, onions into half rings, zucchini into squares.
It is better to peel the tomatoes, pour boiling water over them, remove the film, and then chop them.
Let's cook. Place pork ribs into hot oil. Fry the meat pieces thoroughly for about 5 minutes.
Then we add onions to the meat. Cover the lid and let the meat absorb the onion juice. Next, add carrots and potatoes to the dish.
Let the ingredients fry a little again, and after a couple of minutes we add the last product – the zucchini – to the frying pan. All that remains is to simmer the stew until done.
Finally, add salt and sprinkle with dill.

Vegetable stew with meat in a slow cooker

If preparing vegetable stew in the usual way, on the stove, takes longer than you would like, then stew in a slow cooker turns out not only to have a richer taste, but also does not require constant presence in the kitchen. A multicooker makes the cooking process much easier.

Required ingredients:

500 g – meat;
2 pcs. – zucchini;
3 pcs. – bell pepper;
3 pcs. – eggplants;
2 pcs. - onion;
3 pcs. - tomatoes;
1 PC. - carrot;
rast. oil;
3 teeth - garlic.

Cooking method:

Without proceeding to the main group of ingredients, cut the eggplants into cubes and add salt. The vegetables should remain in this state for some time, about an hour.
This will allow them to lose some bitterness, which may affect the taste of the dish.
Take the pork tenderloin and divide it into cubes. Add a little vegetable oil to the bowl, set the “Fry” mode and thoroughly fry the pork for 15 minutes.
For now, let's take care of the vegetables. Finely chop the onion, cut the carrots into thin rings, cut the peppers (it is better to take bell peppers of different colors) into strips, and also cut the tomatoes into medium pieces.
Send the chopped vegetables to the meat and extend the mode for 10 minutes. All that remains is to add zucchini, eggplant and chopped garlic. If there is not enough water in the bowl, you can add 100 ml of broth or water.
Add salt and cook the dish in the “Stew” mode for about 40 minutes.

Vegetable stew with meat in the oven

Required ingredients:

500 g – meat;
2 pcs. - carrot;
500 g – potatoes;
2 pcs. - onion;
500 g – cabbage;
3 pcs. - tomatoes;
100 g – margarine;
spices.

Cooking method:

Fry the meat pieces. If you choose fatty meat, then it is better not to add oil to the pan. While the meat is slowly roasting, prepare the vegetables.
Potatoes are cut into cubes, onions into half rings, carrots into rings. Finely chop the cabbage and cut the tomato into pieces.
In a deep bowl, mix all the vegetables, add salt and seasoning. The stew can be cooked in separate pots, or in a small saucepan.
First put the fried meat into the cooking vessel, and then the mixed vegetables.
Pour a glass of water and put it in the oven. 30 minutes before cooking, add margarine to the dish. When serving, garnish the stew with herbs.

Vegetable stew with meat - culinary advice

Vegetable stew allows you to use any vegetables that you can currently find at home. Even just one carrot, onion and a few potatoes can make a tasty and satisfying dish.

Bon appetit!

I am ready to eat good meat in almost unlimited quantities. And when I am offered something exclusively vegetable, I have no desire to eat this something. But with pork it’s a different matter. I often thank the higher mind for the fact that I was born into a people who are not forbidden to eat this meat by any national traditions. Because it is very, very tasty. And today I will tell you about how to cook vegetable stew in a cauldron. In general, to be honest, I don’t know what people invented this dish, but I wish these people prosperity and all the best.

List of products for stew recipe:
1) Fresh pork – 0.5 – 0.7 kg.
2) Potatoes. Five pieces is enough.
3) A couple of medium-sized carrots.
5) Five medium onions.
6) Half a head of cabbage.
7) Head of garlic.
A tablespoon of tomato paste. You can simply take about three fresh tomatoes for the same purpose.
9) Zira, herbs, salt and pepper - to your taste.
10 Sunflower oil.

How to cook vegetable stew with meat in a cauldron:
1) Make a fire and heat the cauldron. In the meantime, we select potatoes, approximately the size of a regular egg, and peel them. Cut all larger potatoes into pieces. As soon as we see that the cauldron is well heated, pour sunflower oil into it.
2) Cut the meat. We will need pieces ranging in size from 3 to 5 cm. We remove films and fat from them.
3) As soon as the oil begins to boil, throw in the cuttings. You can even throw the bones in there too. Plus a few meat pieces for taste.
4) Now we take out the fried potatoes and immerse the potatoes in their place. Turn it over and add a little salt before it’s ready. When the potatoes are ready, pull them out and put them in a closed bowl to wait in the wings. Then put the meat in the cauldron and fry on all sides.
5) Add the onion, which must first be cut into half rings.
6) Chop the carrots into cubes, half a centimeter thick.
7) It takes approximately 5 minutes for the carrots to become soft enough in the cauldron.
We cut the cabbage into squares or strips and throw it into the cauldron. Do not cover the lid and wait for ten minutes.
9) Add a glass of water and cover with a lid.
10) Simmer for 15 minutes, then add peeled tomatoes or tomato.
11) Add potatoes and mix a little. After this, you can cover the cauldron again and keep it on low heat for about five minutes.

I tried it a long time ago stew in a cauldron over a fire, and it was wonderful. The recipe that I described was prepared right near the house, on a special metal stand.

The final touch is to cut the garlic and herbs, and then add them along with the cumin to our stew. This completes the cooking process.

Photo of preparing stew in a cauldron according to recipe

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