It's very easy to make with vegetables. This dish is suitable for people who want to eat a balanced and tasty meal. This dish contains a lot of vitamins and microelements. I advise you to cook meat stewed with vegetables.

A person who monitors his health and figure is unlikely to eat, for example, the usual mashed potatoes with fried meat. This is not only but also very heavy food for the stomach. Especially if your dinner consists of these dishes, when sleep is just around the corner. The basic rule of a healthy separate diet is not to combine meat in one meal with vegetables, and potatoes and cereals separately. For those who eat according to this principle, I will suggest a good, healthy and very tasty recipe for a healthy diet and excellent well-being.

Once upon a time, in a creative impulse that just overtook me in the kitchen, I prepared a stew with vegetables. The taste of this seemingly simple dish exceeded all my expectations, so I’m sharing it with you. It is suitable for both a festive table and a family dinner.

To begin with, we will announce the entire list of products that will be needed. In fact, I cooked according to the principle of “all the vegetables that are in the refrigerator.” The composition of the “Meat Stewed with Vegetables” dish turned out to be as follows:

400 g lean pork;

2 medium carrots;

1 large onion;

2 pcs. sweet pepper, preferably in different colors for beauty;

2 pcs. tomatoes;

2 cloves of garlic;

Let's start cooking. As my culinary experience shows, in order for the dish to be not only tasty, but also to look aesthetically pleasing, stewed meat with vegetables requires proper cutting of all ingredients. To do this, the knife must be well sharpened. Thaw the pork completely and rinse under running water. It needs to be cut into very small cubes, about 1.5 cm. This way it will stew better and will literally melt in your mouth. The meat can be immediately salted and peppered, and then left to marinate for a while. After all the vegetables are washed and peeled, we begin to cut them.

Onions need to be cut into half rings and sprinkled with a little vinegar (a few drops are enough). It is best to grate carrots into strips on a special grater or pass through the vegetable plate of a food processor. Also cut the pepper into strips, and the tomatoes into cubes.

Prepare a large, preferably deep frying pan. Pour a little olive or sunflower oil, fry the pieces of meat in it for a few minutes and transfer to the saucepan in which you will simmer. Now add vegetables to the same frying pan one by one. First the onion, and then, after frying it a little, add the carrots. Then comes the turn of the pepper - and at the very end of the tomatoes. Mix well and keep on the fire a little longer so that the vegetables release their juices. Now put the meat into a saucepan and pour this vegetable sauce over it. You can add a little more tomato juice or water. For flavor, you can add 50-100 g of red wine. It will give a special note of taste to the dish.

To make the stew with vegetables really very soft, it should be cooked longer. Most of the liquid should boil away. Fifty minutes will be enough. 10 minutes before readiness, add chopped garlic cloves.

All this should be served on a large common plate, first sprinkled with fresh herbs. This dish is self-sufficient and does not require any side dish or addition in the form of salads. Serve black or white bread.

As you can see, “with vegetables” does not require any incredible effort. The dish is very easy to prepare, and the end result is a very original, beautiful and healthy dish that can diversify your diet not only with new taste qualities, but also with its brightness. I hope this This recipe will be a great addition to your cookbook!

Step 1: prepare the ingredients.

First, rinse the fresh pork tenderloin under cold running water. Then we dry it with paper kitchen towels to remove excess moisture, place it on a cutting board and cut off the film, veins, excess fat, and small bones that might have remained on it after chopping the carcass. Then cut the tenderloin into small pieces up to 2 centimeters in size and transfer to a bowl.

Next, peel the onions, carrots, and garlic, and remove the stalks and gut the seeds from sweet salad peppers.
Then, one by one, we place all the vegetables on a cutting board and chop them; the shape of the cuts is not important, but it is advisable that the size of the pieces does not exceed 1 centimeter.
For example, onions can be chopped into strips, half rings or quarters, carrots - the same or into cubes.
It is better to cut the sweet pepper into strips or small slices of any shape, and finely chop the garlic.

When the vegetables are prepared, place them in separate bowls. Then, using a can opener, open the jar of pineapple and, using a tablespoon, transfer the rings or half rings of the fruit to a cutting board.
Cut them into cubes, dry them with paper towels and place them in a separate bowl. We also put on the kitchen table all the other products that will be needed to prepare the dish, and proceed to the next step.

Step 2: prepare the meat stewed with vegetables.

Place a deep (preferably non-stick) frying pan over medium heat and pour 2-3 tablespoons of vegetable oil into it. After a couple of minutes, put the tenderloin in there, salt it to taste and fry for 15 minutes until a light golden crust forms on the pieces of pork.
Then pour in the soy sauce and let the meat simmer slightly, two minutes is enough. Then sprinkle the pork with sifted wheat flour, mix thoroughly and cook some more 5 minutes.

Next, put onions, carrots, bell peppers in the pan and fry everything together 12–15 minutes stirring occasionally with a wooden kitchen spatula. Then add pineapple pieces to them, pour in 50 milliliters of purified water and simmer the almost finished dish under a covered lid until the liquid has completely evaporated.

When the vegetables and meat soften, which is approximately in 5 minutes until the aromatic dish is completely ready, season them with tomato paste, ground black pepper, chopped garlic, vinegar and sugar.

Cook for the remaining time, remove the frying pan from the stove and let the delicious mixture brew under the lid for some more time. 10–15 minutes. After this, we arrange the dish in portions on plates and serve it to the table.

Step 3: serve the meat stewed with vegetables.

Meat stewed with vegetables is served hot. The best side dish for this dish – boiled or steamed rice, but as an exception, you can serve it with buckwheat, pasta, mashed potatoes or porridge from any cereal you like. It can also be served as an independent dish, optionally seasoning each serving with chopped herbs, sour cream or homemade cream. Enjoy delicious and simple food!
Bon appetit!

The set of spices is not important; you can use any spices that are added to meat or poultry dishes;

Instead of pork, you can use turkey meat;

Tomato paste can easily be replaced with fresh tomatoes ground in a blender;

If you do not have a non-stick frying pan, it is better to cook this dish in a cast iron cauldron.

Hi all! Imagine, I almost forgot about my favorite dish from my youth, which I cooked while my mother was at work! And I almost forgot because my husband doesn’t like eggplants, stewed zucchini and disdains onions. We will cook meat and vegetables stewed in a cauldron. I won’t go into a long description, I’ll just say that my husband and I ate a five-liter cauldron of vegetable stew with meat in one day.

Meat with vegetables stewed in a cauldron

how to cook meat with vegetables

Ingredients:

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

Cooking process:

Place the cauldron on the stove. Add sunflower oil.

Place the meat, previously cut into pieces, into hot oil.

Evaporate excess liquid from the meat.

Let's let it fry.

Now let's prepare the vegetables. We will cut everything into cubes. You don’t have to chop the onion, since this dish will take a very long time to prepare and all the vegetables, except potatoes, will turn into an incredibly tasty “porridge.” We send the onion to the meat, add cumin.

Fry for a few minutes.

I'll cut the carrots and send it to the meat and already fried onions.

Stir and fry for some more time over high heat.

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

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

While the eggplants are waiting their turn, cut the potatoes and put them in the cauldron.

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

I don’t remove the skin from zucchini, my zucchini is milk squash, the seeds in them are still very tiny. I think these zucchini are the most delicious. And my family too. Children enjoy eating raw rings and say they are sweet. After the potatoes, we send the eggplants first, one by one.

Then zucchini.

Our dish is almost ready, only the peppers are left (I only had frozen peppers, so the cutting method is different).

And a tomato.

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

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

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

Bon appetit!

Ekaterina Apatonova told how to cook stewed meat with vegetables in a cauldron, recipe and photo by the author.

Meat is the oldest food product consumed by humans.

Its high nutritional value has been known for a long time. A hearty dish cooked over fire or coals helped people restore strength and improve performance.

With the development of civilization, the culinary art also developed. Meat began to be subjected to various types of processing to make it even tastier. Unfortunately, some modern processing methods have a negative impact on human health.

In addition, meat, being a heavy food, creates a certain burden on the stomach and the entire digestive tract, but studies have shown that muscle fiber in combination with fiber, and therefore with most vegetables, bring enormous benefits to the body. The combination of meat and vegetables in a dish is considered the most ideal among culinary specialists and optimally healthy from the point of view of most nutritionists.

Vegetables, especially green, red and non-starchy vegetables, promote the digestion of proteins, neutralize harmful substances that are formed during the breakdown of meat, and prevent stagnation and fermentation in the gastrointestinal tract. And biologically active substances contained in many vegetables help remove toxins and excess cholesterol from the body.

Any type of meat fits perfectly into dishes with green beans, tomatoes, carrots, artichokes, eggplant, peppers, potatoes, onions, garlic, etc. There are practically no limits to imagination!

Meat with vegetables - food preparation

When purchasing meat in a store, give preference to the juicy part of the carcass. For example, loin, pork neck, cut or large ham. The meat should not be too fatty or, conversely, too lean. It should be evenly colored, not too dark, and have an elastic, springy structure. Before cooking, remove the meat from the freezer, rinse large pieces in running water and leave to defrost at room temperature. Then start cutting into portions (slices). If necessary, beat the slices with a kitchen hammer, a rag or the back of a knife, covering them with plastic wrap.

Before cooking, vegetables must be sorted, washed thoroughly and peeled. Herbal vegetables do not need to be peeled; just rinse them and place them in a colander to drain off excess moisture. Cabbage vegetables should be freed from dirt, damage and stalks. The stem with green leaves is removed from the cauliflower. Capsicum peppers are freed from the stalk and seeds.

Meat with vegetables - preparing dishes

The choice and preparation of utensils plays a significant role in preparing a high-quality and healthy meal. To ensure that meat and vegetables retain their beneficial properties, excellent aroma and taste during cooking, use enameled, cast iron, or heat-resistant glassware. For preparing first courses, it is advisable to choose pans with thin walls, but they are not suitable for frying. Stewing, frying, baking foods should be done in containers with thick walls and bottom.

Recipe 1: Fried meat with vegetables

This aromatic dish is flavored with ginger, complemented by mushrooms, soy sauce and garlic. Definitely worth a try!

Ingredients:

— 600 gr. beef pulp
- 300 gr. champignons
- red bell pepper 1 pc.
- a jar of marinas. green peas
- green beans 250 gr.
- 1 onion
- celery 2 stalks
- ground ginger 2 tsp.
- a clove of garlic
- soy sauce 3 tbsp. l-i
- olive oil or any other

Cooking method:

1. Cut the meat into cubes measuring 1.5x3 (approximately). Separately, mix soy sauce, finely chopped garlic or garlic, and ginger. Marinate the meat in the mixture while the vegetables are prepared and fried. You can marinate for 4-5 hours, it will be even juicier.

2. Peel the peppers and mushrooms, cut into strips (noodles). Fry, stirring, over medium heat until cooked through.

3. Chop the celery and onion and fry them. First, add the onion until golden brown, then add the celery, and after 5 minutes, the beans. Keep everything on the fire for another 2-3 minutes, then remove and cool slightly. Mix with mushrooms and pepper.

4. Our meat is marinated. Place it in hot oil and fry, stirring constantly, over high heat for several minutes. 3 minutes before cooking, add salt to taste.

Place the meat in the middle of a small flat plate, surround it with roasted vegetables and serve.

Recipe 2: Stew with vegetables

A worthwhile dish that everyone in the household will certainly appreciate. You can add absolutely any vegetables, but for this recipe we will choose the most accessible ones: carrots, peppers, tomatoes and onions.

Ingredients:

- 400 gr. lean pork or beef fillet (or other at your discretion)
- two sweet peppers
- 3 medium carrots
- 2 tomatoes
- 3 onions
- paprika, vegetable oil, pepper, salt

Cooking method:

1. Cut the meat into large pieces and fry until done. Add salt when it is slightly crusty.

2. Peel the onions, carrots, bell peppers, cut everything into large cubes of equal size. Add carrots and peppers to the meat, simmer until tender, then add onions.

3. Also chop the tomatoes and add them to the stew after the onion has softened. If desired, you can season with meat spices. Pour some hot water into the pan and simmer for another 7-10 minutes. At the end, sprinkle the dish with your favorite herbs.

Recipe 3: Meat with vegetables in the oven

The advantage of baking foods is that vegetables and meat retain more nutrients. According to the recipe, the meat should not be tough. You can take young pork or chicken. We will place the dish on a baking sheet in layers. Do not mix the ingredients!

Ingredients:

— pork fillet 1 kg
- 3 large potatoes
- 1 carrot
- 3 onions
- medium eggplant
- medium zucchini
- fresh or frozen green beans 400 gr.
- 4 cauliflower florets
- 2 tomatoes
- hard cheese 100-150 gr.
- growth oil, spices and herbs

Cooking method:

1. Cut the pork into small slices, onions and tomatoes into half rings, potatoes into large cubes, carrots into rings, eggplant and zucchini into cubes.

2. Grease a deep baking sheet with oil (don't forget about the inner walls). Lay out the prepared ingredients evenly in layers: 1 - meat, 2 - onions, 3 - potatoes, 4 - carrots, 5 - eggplants, 6 - zucchini, 7 - beans, 8 - cauliflower, the final stage - tomatoes.

After every 2-3 layers, add salt to the ingredients; if desired, you can grease with mayonnaise (although the dish will turn out very juicy without it). Place the baking sheet with meat and vegetables in the oven (preheated) for 40-60 minutes. A few minutes before it's ready, place the sliced ​​or grated cheese on top and keep in the oven until it melts. The dish is ready!

Meat with vegetables - useful tips

1. The meat of a young animal is juicier and tastier. It can be distinguished from the old one by its characteristic light pink color and small white veins.

2. The meat of an old animal will be much juicier if it is pre-marinated for 20-24 hours. Preparation of the marinade: per liter of dry white wine - ½ tsp vinegar, 100 g of carrots and onions in half rings, a couple of cloves of garlic, a bunch of spicy herbs.

3. During cooking, the meat can be greased with mustard, this will make it much juicier.

4. If, in the process of preparing meat dishes with vegetables, the ingredients need to be boiled separately, never leave the vegetables in the water, as they will quickly lose their shape and fall apart.

5. Enrich food during stewing with vegetable broths instead of water.

Meat is a universal product. It contains essential amino acids and is considered one of the most energy-intensive components of the human diet. And when combined with vegetables, it becomes doubly healthier and tastier!