Green beans or green beans are a very tasty and healthy vegetable; lately I like them even more than regular ones. Most often I added green beans to, but once I tried to stew them with meat, it turned out very tasty, everyone at home appreciated the new dish and a few days later they demanded to repeat it for an encore.
I took a photo of this recipe back in the summer, when the green beans were taken from my mother’s beds. But I only got around to writing and publishing the article now. I think the recipe will be relevant at any time, because you can use frozen beans. Every year we stock up on freshly frozen home-grown vegetables, including beans. And in the store you can now buy almost any plant product in the winter season.
Green beans stewed with meat and vegetables: recipe
I noticed one interesting thing: green beans go perfectly with any vegetables, so the composition of this recipe can be changed at your discretion. Something can be added, something can be excluded, and something can be replaced. For example, you can complement the dish with bell peppers or eggplants.
Ingredients:
- Meat (pork is best) - 300 grams,
- Onion - 1 pc. (if small, you can take 2),
- Carrots - 1 pc.,
- green beans - 400 gr.,
- Tomatoes - 3 medium-sized pieces,
- Garlic - 2 cloves,
- Water - 1.5 cups,
- Salt,
- Fresh greens.
Fry the meat until a beautiful blush appears. I fried it in a cauldron, you can also use a deep frying pan.
Cut the onions and carrots into cubes and add them to the meat. Fry everything together for 5 minutes.
...and carrots In a good way, you need to pour boiling water over the tomatoes and remove the skin from them. But I do without it, I just cut it into pieces and throw it into the cauldron. Mix everything together, cover our dish with a lid and simmer for 10 minutes over medium heat, remembering to stir occasionally.
Wash the green beans, cut off the ends and cut into pieces of 2 - 3 cm. Throw them into the vegetables and meat, add water, mix and cover again.
Simmer green beans with meat and vegetables for 30 - 40 minutes. Finally, add salt and chopped garlic.
Sprinkle the finished dish with fresh herbs. I also really like adding soy sauce. Bon appetit :)
Stew with green beans (with zucchini and eggplant)
At the end of summer, when there are a lot of fresh vegetables, you want to diversify any dish with them. So, in the recipe presented above, I also add zucchini, eggplant and bell pepper. You can add one of these vegetables, or replace it with potatoes, it all depends on what we have in the refrigerator. So, here is another recipe for stew with green beans, meat and vegetables.
Ingredients:
- Meat,
- carrot,
- Bulgarian pepper,
- eggplant,
- zucchini,
- tomatoes,
- green beans,
- water,
- garlic and herbs.
We cook the meat in the same way, then the onions and carrots. And then add the chopped peppers and eggplant and fry thoroughly.
Cut the eggplant and pepper and add to the fried meat, onions and carrots The skin of the vegetables will be thoroughly fried, add chopped tomatoes and zucchini to them. These vegetables will give juice, in which the entire contents of the cauldron should be stewed for about 20 minutes.
Then throw in the beans and add water. Stir, add salt and leave to simmer over low heat for half an hour.
Throw in the beans, add water and simmer all together for half an hour after boiling. At the end, taste the beans for readiness, add chopped garlic and herbs. Stir and cover with a lid. Let the stew brew for about 20 minutes, then serve.
A magnificent and simple stew of beans with meat and vegetables, which is perfect for ladies who watch their figure and for our beloved men! It turns out incredibly tasty)
Cooking bean stew with meat and vegetables:
1. If you buy young beans, then you do not need to soak them in water, but if you have later ones (like me), then you should first soak them in water for two hours. I chose small beans of different varieties. You can take absolutely any one you like.
2. Wash the meat and cut into large cubes, about 3:3 cm. Choose non-fat meat.
3. Wash the bell pepper, remove the stalk and seeds and cut into the same cubes as the meat.
4. Wash the tomatoes, peel them and also cut them into large cubes. Everything in this stew should be cut equally so that nothing falls apart, but remains in solid pieces.
5. This dish can be prepared in two ways, either in the oven or in a saucepan over a fire. The principle of laying products is the same. Spread the bottom of the mold with vegetable oil and add the meat.
6. Transfer the meat with pieces of butter and sprinkle the beans on top. Fill with water to cover everything. Place in the oven or on the fire and wait until the liquid boils. Then reduce the heat to a minimum, or the oven temperature to 160 C and simmer for two hours. Add water periodically because beans absorb liquid very quickly. Simmer covered, and the baking dish can be covered with foil.
7. After two hours, add salt and pepper to taste, stir and taste the sauce. Add bell pepper and continue cooking for another half hour.
8. Next come the tomatoes. Cook for another twenty minutes. Now you need to try the sauce again and perhaps add more salt or pepper, if you like it spicier. Now you can turn off the heat and let it sit for another ten minutes.
9. There you go. Everything remained in pieces and at the same time became very soft and juicy. from beans with meat, which you can eat without fear of gaining weight, because for such a quantity of products we use very little fat. Overall simple and very tasty. Bon appetit)
6 servings
1 hour 25 minutes
76 kcal
5 /5 (1 )
I suggest you prepare a tasty, satisfying and, at the same time, low-calorie stew of vegetables with meat and potatoes. This dish has long been one of our family's favorites. I cook it from what is currently in the refrigerator. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture is a great help, which can now be bought without any problems in any supermarket.
A quick, tasty stew of vegetables and meat
Kitchen tools: board for cutting vegetables, knife, deep frying pan.
Ingredients
Step-by-step preparation
First of all, we decide what we will use to cook the stew. This could be a cauldron, a frying pan with high sides, or a pan with a thick bottom.
- Take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is made with pork, because it is tender and juicy. Especially if there are lard slits.
- We place the vessel in which we will cook on the stove. Heat well and pour a little vegetable oil on the bottom. Add the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid released by the meat has evaporated.
- Chop two medium onions into half rings or dice them and add them to the meat. Fry until transparent.
- Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
- Cut into cubes or shred 300-350 g of white cabbage. We also fry it. If necessary, add a little more oil.
- Cut the bag with the vegetable mixture and pour out the entire contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
- Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
- Add salt and spices to taste. Stir, reduce heat, cover and simmer until meat and vegetables are fully cooked.
- Chop 3-4 cloves of garlic with a knife or squeeze through a special press and finely chop a bunch of fresh herbs. We put it all in the stew, stir and turn it off after a couple of minutes.
You can not add greens during the cooking process, but sprinkle them on the stew when serving.
Video recipe for making a quick vegetable stew with meat
The video recipe will tell you how to cook stew with meat and vegetables.
You can cook it in the same way. And it cooks even faster than this dish.
Vegetable stew with meat and potatoes
Cooking time: 95 minutes.
Calories: 86 kcal per 100 g.
Quantity: 6 servings.
Kitchenware: cauldron or pan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.
Ingredients
| Potatoes medium | 4-5 pcs. |
| Eggplant | 2 pcs. |
| Regular zucchini or zucchini | 2 pcs. |
| Onion | 2 pcs. |
| Sunflower oil | for frying |
| Meat | 750-800 g |
| Garlic | 3-4 cloves |
| Salt, spices | taste |
| Tomato paste | 200-250 g |
| Carrot | 2 pcs. |
| Bell pepper | 2-3 pcs. |
| Drinking water | 1 stack |
| Hot peppers | ½ pod |
| Sugar | 1 tsp. |
Step-by-step preparation
- Take two medium eggplants, trim the edges and cut into medium cubes. Place in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary so that the bitterness comes out of them. After that, transfer them to a colander and rinse under the tap. I use the eggplant with the skin, and you can trim it off if you wish.
- Similarly to the eggplant, cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
- Cut regular zucchini or zucchini into the same cubes.
If there are large seeds, then they need to be cut out, leaving only the dense pulp.
- So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. Finely grate or pass 3-4 cloves of garlic through a press and add to paste.
- Very finely chop one small pod of hot pepper. It always grows on my windowsill. Instead, you can cut off a small part from a regular long pepper. We also put it in a bowl.
- Add half a teaspoon of salt and a level spoon of sugar. It will set off the acidity and spiciness.
- Pour a glass of warm water and mix well.
- Heat the frying pan well, lightly coat the bottom with vegetable oil and first fry the onion until golden. Transfer it to a cauldron or thick-bottomed pan, trying to leave as much oil in the pan as possible.
- Now quickly fry the carrot cubes until golden brown and also transfer them to the pan.
There is no need to achieve complete readiness so that the vegetables do not turn into porridge during stewing. A quick frying will keep them in shape.
- If necessary, add oil to the pan and fry the eggplants. When they are almost toasted, add the bell pepper.
- We also fry the zucchini and potatoes separately.
- Cut 750-800 g of any meat into medium pieces. Place in a frying pan and quickly fry on all sides.
- Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
- Mix well and leave to simmer over low heat until fully cooked.
- Place the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.
Video recipe for preparing vegetable stew with meat and potatoes
From the detailed recipe in the video you will learn how to cook vegetable stew with meat.
https://youtu.be/ulngjyObmog
Try cooking this. You can also make it there from a similar set of ingredients.
Potato stew with meat and beans
Cooking time: 95 minutes.
Number of servings: 4-6.
Calories: 98 kcal per 100 g.
Kitchen tools: bowl, knife, cutting board, frying pan, saucepan.
Ingredients
| Potatoes medium | 4-5 pcs. |
| Eggplant | 2 pcs. |
| Young zucchini | 2 pcs. |
| Onion | 2 pcs. |
| Vegetable oil | for frying |
| Pork or bacon | 700-800 g |
| Salt, spices | taste |
| Garlic | 3-4 cloves |
| Tomatoes | 600-700 g |
| Carrot | 2 pcs. |
| bell pepper | 1-2 pcs. |
| Water | 3 stacks |
| Any beans | 1 stack |
| Tomato paste | 2 tbsp. l. |
Step-by-step preparation
- Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is red thin beans, for which 40 minutes or an hour is enough.
- Place the swollen beans in a saucepan or saucepan, pour in 3 cups of water and boil for about an hour until tender.
- Peel two eggplants and two young zucchini and cut into medium cubes.
- Using the same cubes, cut 2 medium carrots, 4-5 potatoes and 1-2 peppers. Chop the onion into half rings.
- Take 600-700 g of tomatoes. We make small cross-shaped cuts on top. Place in a bowl and cover completely with boiling water for two minutes. After this, remove the skin and also cut into cubes.
- Cut pork goulash or bacon into medium pieces. The main thing is that the meat has fat.
- In a well-heated frying pan with oil, quickly fry the meat on all sides until golden brown.
- Add onions and carrots to the meat and fry everything together a little. At the very end, add finely chopped 3-4 cloves of garlic.
- While the meat is frying, simultaneously place a saucepan or cauldron on the stove. Pour a couple of tablespoons of oil and add tomatoes, eggplants, peppers and zucchini. Mix.
- When the contents of the pan have reduced slightly in volume, add the potatoes and beans. If desired, the potatoes can be lightly fried separately over high heat.
- After 10 minutes, transfer the contents of the pan into the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
- Simmer everything together over low heat until fully cooked.
Video recipe for cooking vegetable stew with meat and beans
A detailed recipe for making stew with beans and meat can be seen in the video.
Try cooking something hearty and delicious with a variety of vegetables.
- The stew turns out much tastier if you separately fry all the vegetables that are part of it.
- The ingredients vary depending on the season and what's in your refrigerator. This could be beets, cauliflower, pumpkin, asparagus and other vegetables.
- Meat is fried for the longest time. This takes about 20 minutes. The remaining ingredients are added at intervals of 10 minutes.
- First, the stew is cooked over medium-high heat. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is simmered until cooked.
- Salt and spices are added at the moment when all the ingredients are in the vessel. If you do this earlier, you may not guess the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
- Garlic and herbs are added to the stew 5 minutes before readiness.
- All vegetables should be cut equally. Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is placed first so that it transfers the aroma to the rest of the contents.
I will be pleased if you leave comments with reviews or additions to my stew recipes. And bon appetit!
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500 g turkey thigh fillet
400 g dry black eye beans
2 medium sized onions
1 stalk of celery
200 g small tomatoes
3-4 tbsp. vegetable oil for frying
1-2 tsp. olive oil
Salt, sugar
Black peppercorns and ground
Bay leaf, cloves
Rosemary, cumin, hot dry pepper
Cooking method
Soak the beans for several hours, or preferably overnight, in plenty of cold water.
1. Drain the water in which the beans were soaked. Pour hot water over the beans so that the beans are covered by 4-5 cm. Place a peeled onion on the beans, into which stick 3-4 cloves, bay leaves, and black peppercorns. Bring to a boil and cook for 15-20 minutes over high heat and about 40 minutes on low, covering the pan with a lid.
2. Cut the meat into small cubes. Season the meat with salt, ground black pepper, hot pepper, cumin and rosemary.
3. Heat vegetable oil in a large saucepan and fry the meat until golden brown.
4. Reduce heat to medium, add finely chopped onion, fry until lightly browned, then add medium-sized carrots and celery. When the vegetables become soft, pour white wine into the saucepan, bring to a boil and add hot water so that it covers the meat and vegetables by about 2 cm. Close the saucepan with a lid and leave the meat to simmer for 30 minutes.
5. In a small bowl, mix olive oil, salt and pepper, add dry rosemary and a pinch of sugar. Cut the tomatoes in half and pour a little seasoned oil on each half. Bake in an oven heated to 160 C for 15 minutes.
6. Place the finished beans in a saucepan with meat, stir, add salt if necessary and leave covered over low heat for 5-7 minutes.
7. Divide the stew among plates and place several halves of baked tomatoes on each plate.
8. Serve the stew with garlic croutons and crispy salad.
Very often, foods in stews lose their " individuality" But the same cannot be said about this dish: the boiled soft beans still remain intact, the pre-fried meat glistens appetizingly with a golden brown crust.
Meat and beans are the main suppliers of proteins; a hearty lunchtime stew will make you forget about hunger until late in the evening. The lack of hot and spicy seasonings in the recipe is compensated by the taste of sautéed vegetables. Fried mushrooms fit well into the overall “taste style” of the dish.
Products
- beans – 2 tbsp.;
- meat (veal) – 500 g;
- champignons (optional) – 200 g;
- tomatoes – 3 pcs.;
- onions – 1-2 pcs.;
- vegetable oil – 60 ml;
- salt – 1.5 tsp. l.;
- fresh parsley.
Recipe
Main stew ingredients– meat and beans. Champignons are possible substitute in recipe two grated carrots or a small amount of sauerkraut.
1 . The veal is washed and chopped finely. The films are removed, and any fat left behind. The meat is not salted. Pour vegetable oil into a frying pan and fry the veal until golden brown. Then pour 1 glass of water and simmer the meat for 30 minutes.
2. At the same time, mushrooms and vegetables are fried in another frying pan. Onions and carrots are cut into cubes, champignons - into thin slices.
3. Carrots, onions and mushrooms are fried for 8-10 minutes, do not strive for special frying.
4 . Finely chopped tomatoes are added to fried vegetables.
5 . Add salt to the frying pan with veal stew and pour another glass of water.
6. The beans are boiled until half cooked in a small amount of water. Transfer to a frying pan with meat.
7. All vegetables and mushrooms are sent next. Fresh tomatoes can be replaced with two tablespoons of tomato sauce.
8 . Cover the frying pan with a lid and simmer the meat stew over low heat for 30 minutes.
9 . As soon as the veal becomes soft, turn off the fire. Meat stew with beans is served hot, sprinkled with fresh chopped parsley.
The stew will be satisfying and not at all spicy. This dish can be stored for 3-4 days. Cold stewed beans are inferior in taste to hot ones. Before serving, the meat stew must be brought to a boil. If you want significant spiciness, add half a red chili pepper to the boiling stew for 5 minutes. Then the burning pulp is thrown away, but its pungent aftertaste will remain in both the beans and the veal.
A good addition to meat stew would be thick sour cream. Each serving is seasoned a tablespoon of sour cream, such an addition would be especially welcome in the winter
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