Potatoes can not only be boiled, fried, baked, but also stewed. For stewing, it is better to choose a pan with a thick bottom or a non-stick coating.

In my mind, stewed potatoes- it's a cross between puree and boiled potatoes in pieces. This is something aromatic, soft and at the same time with tangible pieces. This dish always reminds me of stewed potatoes in a cast iron pot from a Ukrainian oven. Such potatoes can be heated in the same pan, and even if they fry a little, it will only become more aromatic.

In order to cook stewed potatoes in a saucepan, take all the products on the list.

Peel the vegetables.

Heat vegetable oil in a saucepan and lightly fry onion. 3 minutes is enough for the onion to become transparent and release its aroma.

Then add finely diced carrots. Carrots can also be grated. Fry everything lightly for a couple of minutes.

At this stage, add spices and a little salt. I add ground coriander and suneli hops, but these can be any spices that you prefer. Right now, when heated, they open up to their full potential.

Then add the finely diced potatoes. It is best to take boiled varieties for this purpose.

Stirring, let the potatoes combine with the vegetables and oil for 3-4 minutes.

Add water to the level of the potatoes, add salt and bring to a boil. Simmer under the lid slightly open until full readiness potatoes. The presence of liquid can be adjusted by opening the lid and letting excess water leave or closing the lid tightly. I like there to be no liquid at all in the stewed potatoes. And what an aroma wafts through the kitchen... I don’t add bay leaves so as not to interrupt the smell.

If the potatoes are ready, you can help yourself with a spatula and lightly chop them right in the pan. This is easy to do; the stewed potatoes in the pan turn out to be very pliable.

Serve potatoes stewed in a pan as a side dish for fish or meat dishes. Enjoy!

Stewed potatoes with meat

If you dream of feeding your family nourishingly and tasty without putting too much time and effort into it, then ideal option is stewed potatoes with meat in a pan. Step by step recipe for this simple dish V different variations you will find below.

We probably remember everything divine aroma stewed potatoes, which accompanied each family celebration. And if it was cooked in a pressure cooker, then a characteristic hissing and whistling sound was added to everything. If you are often overtaken by nostalgia for those ancient times, then we suggest preparing stewed potatoes with meat in a saucepan yourself. Recipe included.

A simple recipe for stewed potatoes with meat

So, to prepare a wonderful dinner for five people, you need to take:

• 700 g pork;
• 1 kg of potatoes;
• 1 onion;
• 1 medium sized carrot;
• Vegetable oil for frying;
• Any greens you wish;
• Salt and black pepper.

When all the products are prepared, proceed in the following order:

This is how pork and potatoes are prepared, stewed in a saucepan. This is the simplest and simple recipe, which uses a minimum of ingredients and does not require much time to prepare.

Stewed potatoes with chicken and vegetables

If stewed potatoes with pork seems too heavy and high in calories, then the meat in this case can be replaced with chicken. Stewed potatoes with chicken in a pan ( step by step recipe we also give) nothing worse than potatoes with pork or any other meat.

So how to cook it?

First you need to prepare the following ingredients:

• 1 kg chicken;
• Half a kilogram of potatoes;
• 1 carrot;
• 1 piece of onion;
• 1 small zucchini or zucchini;
• 2 bell red peppers;
• 2 cloves of garlic;
• Molotuû pepper;
• Vegetable oil;
• Salt and pepper;
• Greenery.

Cooking process stewed potatoes with chicken and vegetables is as follows:

That's it, our dish is ready. The calorie content of stewed potatoes with chicken is much less than the calorie content of a similar dish with pork, so it can also be eaten by those who carefully monitor their figure and weight.

You can experiment as much as you like with the composition of vegetables when preparing this recipe. For example, try adding eggplant or tomatoes. But be careful: stewed potatoes with chicken and tomatoes, due to the addition of the latter, acquire a sourish taste, which can be neutralized by adding a little sugar to the dish. Just remember to peel the tomatoes and remove the seeds.

Stewed potatoes with chicken in pots

Above we looked at the recipe for stewed potatoes with chicken in a pan. But this dish can be prepared in slightly different ways. For example, it is very tasty and tender to bake such potatoes with chicken in clay or earthenware pots. At the same time, it acquires a completely different taste, and this method of preparation and serving is perfect for a festive feast.

To make your stewed potatoes with chicken in a pot a success, you need to take the following ingredients for 5 - 6 pots:

• 1 kg chicken fillet;
• 1 kg of potatoes;
• 1 head of garlic;
• 20 g butter;
• 3 onions;
• 6 tablespoons of grated hard cheese;
• 6 tablespoons of mayonnaise;
• Curry seasoning;
• Black ground pepper and salt;
• 1 cube of chicken broth.

1. The pots must be thoroughly washed and dried.
2. Cut the chicken meat into small pieces, place in a separate bowl, salt and pepper to taste, add curry. We pass the garlic through a press and also add it to the chicken. Mix everything carefully. Leave to marinate for half an hour.
3. We clean and finely chop the onions, then sauté in a heated frying pan with the addition of butter until transparent.
4. Peel the potatoes and cut them into small cubes.
5. When the chicken is marinated and the rest of the products are prepared, we begin to lay it all in layers in pots. First the onions, then the marinated chicken. Place a tablespoon of mayonnaise on top of the chicken.
6. The next layer is chopped potatoes. Well, sprinkle all this beauty on top with a tablespoon grated cheese. Please note that the pot should not be filled to the top; there should still be about 2 cm of empty space.
7. Dilute the broth cube in 300 ml of water and pour the resulting broth into pots. Cover with lids and place in the oven, preheated to 200 degrees, for approximately 1 hour. After this time, you can remove one pot and check the dish for readiness. If the potatoes are still a little damp and no cheese crust, then you can bake for another 15-20 minutes.

Such stewed potatoes with chicken fillet When cooked in pots, it turns out more boiled and tender than just in a saucepan, and acquires a completely unique aroma and taste.

Chicken stewed with potatoes in a frying pan

If you want a simpler recipe, which requires a minimum of utensils and products, then we suggest preparing chicken with potatoes, stewed in a frying pan. This is a very simple and quickly prepared dish that your family will be very grateful for.

You will need for four servings:

• 700 g chicken;
• 6 large potatoes;
• A bunch of green onions;
• 2 tablespoons vegetable oil;
• Salt and black pepper.

How to cook:

1. To begin, cut the chicken into pieces, add salt and pepper to taste.
2. Then take a large diameter frying pan, pour vegetable oil on it and place the chicken pieces. Fry over low heat until golden brown.
3. cut green onions and send him to the chicken. After the onion becomes soft, remove the chicken from the pan and put it on a separate dish for now.
4. Place peeled and cut into large slices potatoes in a frying pan with green onions. Salt and pepper to taste. Mix. Place the chicken on top of the potatoes, pour in enough water to cover the potatoes but not touch the meat, cover with a lid and simmer over medium heat until the potatoes are cooked.

This is a step-by-step recipe for pan-fried chicken and potatoes. While cooking, a completely unique aroma will spread throughout the house, which will quickly gather the whole family at the table.

Chicken stewed with potatoes in sour cream

Chicken stewed with potatoes in sour cream turns out to be very tender and juicy. Here also standard set products, the only thing added is sour cream. You can also add canned champignons if desired.

So, for a family of four you will need:

• 0.5 kg chicken fillet;
• 10 pieces of potatoes;
• 2 onions;
• 2 carrots;
• Half a can of canned champignons;
• 4 tablespoons of sour cream;
• Salt and ground black pepper to taste.

So how to cook stewed potatoes with chicken and sour cream?

1. Peel the onions and carrots. Finely chop the onion and coarsely grate the carrots.
2. Take a saucepan with a thick bottom, pour a little vegetable oil, add chopped onions, carrots and chopped champignons. Fry it all until soft.
3. Cut the chicken fillet into small pieces and add to the pan with the onions and carrots. Fry until the meat turns white.
4. Peel the potatoes and cut them into cubes. Then put it in a saucepan with vegetables and chicken. Fill from above hot water so that it covers the potatoes. Cook over medium heat until the potatoes are soft. When it is almost ready, add sour cream to the dish, pepper and salt to your taste and simmer until fully cooked.

Soaked sour cream sauce Potatoes with chicken become very soft and delicate in taste.

Stewed potatoes cooked in a slow cooker

If you absolutely don’t have time to stand at the stove and monitor the readiness of the dish, then we recommend trying to cook stewed potatoes with chicken not in a saucepan, but in a slow cooker. This miracle of technology is designed to make the life of housewives as easy as possible.

Products you must have:

• Chicken breasts – 1 kg;
• Potatoes – 7 pcs.;
• Oyster mushrooms – 250 g;
• Onions – 2 pcs.;
• Carrots – 1 pc.;
• Butter – 2 tablespoons;
• Sour cream – half a glass;
• Salt pepper.

To prepare stewed potatoes in a slow cooker, you need:

1. Wash the mushrooms and cut into thin strips. Grate the carrots. Cut the onion into small cubes.
2. Chicken breasts also need to be cut into small pieces.
3. Peel the potatoes and cut into small cubes.
4. Place the butter, all the vegetables, mushrooms and chicken in a bowl. Add sour cream there, add a little water, season with spices.
5. After this, close the multicooker bowl, set the simmer mode for two hours and calmly go about your daily business or just relax.

This dish, cooked in a slow cooker, turns out no worse than in a saucepan or oven. At the same time, you do not need to monitor its readiness; the smart program will do everything for you.

Well, in the end I would like to give some tips to make your stewed potatoes even tastier.

If you want to achieve the same taste and texture of potatoes that you get when cooking in a pressure cooker, then you need to be patient. To do this, you need to simmer the dish for much longer than indicated in the recipes, and stir it constantly so that the boiled potatoes do not stick to the bottom of the pan and burn.

Stewed meat from even older animals can be tender and soft. It would seem that there is nothing complicated in such preparation. But to ready dish it turned out really tasty, you need to know some nuances and subtleties, which we will now share with you.

For stewing, they most often use those parts of meat that are not suitable for frying - meat from old animals, streaky, tough. If you simply fry it, then such meat will be dry and tasteless, but it is perfect for stewing.

So, first we wash the meat and dry it with a paper towel. Then cut it into pieces, there is no need to cut it finely, the pieces should be large enough. If the meat is too tough, you can soak it in milk for a while and then dry it. Before stewing, it is recommended to fry the meat in a hot frying pan with the addition of vegetable oil. This is done so that the resulting crust does not release the juice from the inside.

How to stew meat in a saucepan?

After the meat is fried, you can transfer it to a pan, preferably one with a thick bottom. In principle, you can immediately fry meat in such a container, without using a frying pan. Now pour in enough water to cover the pieces. You shouldn’t pour too much liquid - we’re stewing the meat, not cooking it. Add salt Bay leaf, peppercorns to taste. When the water boils, reduce the heat to low and simmer until done.

How long to stew the meat?

There is no clear answer to this question. If it is pork, it will cook faster, but if it is beef, it will take longer to simmer. Readiness can only be determined by testing. As soon as the meat has become soft, you can turn it off - it’s ready.

How to stew chicken?

For stewing, it is better to use thighs or a whole chicken, cut into portions. First, these pieces are rubbed with salt and pepper and fried, and then stewed in a pan with the addition of spices. Add enough liquid so that the entire chicken is covered. Chicken stewed in sour cream turns out very tasty. When the water in the pan boils, just add more sour cream and simmer for 15-20 minutes. On average, about 200 g of sour cream will be needed for 1 kg of chicken.

How to stew pork meat?

A neck or spatula is best suited for stewing. Before cooking meat, you can pre-marinate it in your favorite spices, you can use and just salt and pepper. Then fry the meat on high fire until a crust forms, then reduce the heat to low and pour in a little water. If the meat is not too tough, and you know that it will cook quickly enough, then you should not pour too much water. If necessary, you can add a little more water during the cooking process. Cover the pan with a lid and simmer over low heat until done. If desired, you can add onions, carrots, peppers, tomatoes, and beans in the middle of the stewing process. You can find out more about the recipe in the article.

Step 1: prepare the ingredients.

So, first, rinse a piece of pork, preferably a tenderloin, under running cold running water, dip it in paper kitchen towels, and place it on cutting board and use a sharp kitchen knife to remove excess fat, film, veins, as well as small bones, which very often remain on the log house. Then cut the meat into small pieces in portioned pieces from 2 to 3 centimeters in size, throw them into a clean bowl and move on. Using a clean knife, peel all the vegetables specified in the recipe, rinse them, dry them, move them one by one to the cutting board and continue preparing.

Chop the potatoes into asymmetrical cubes or slices measuring from 3 to 3.5 centimeters, throw them into a deep bowl, fill them with purified water 2 fingers higher and leave them alone until used.

Chop the onions into strips, half rings or cubes with a thickness of 6-7 millimeters to 1 centimeter, chop the carrots in the same way or chop them on medium or coarse grater. After that, put the rest of the ingredients that you will need to prepare the dish on the countertop and move on.

Step 2: fry the meat.

Place a frying pan over medium heat and pour in about three tablespoons of vegetable oil, preferably refined oil. Later 2-3 minutes dip the pork into well-heated fat and fry its pieces on all sides until tender golden-beige crust, stirring occasionally with a wooden or silicone kitchen spatula.

At this stage, there is no need to bring the meat to full readiness., as soon as it is browned, move it into a non-stick pan with a thick bottom, preferably not enameled, but made of stainless steel or aluminum.

Step 3: sauté the onions and carrots.

We put the frying pan back on the stove, add about three more tablespoons of vegetable oil into it and wait for it to heat up. Then we lower the onion to the bottom of the hot dish and saute it until transparent for about 2-3 minutes, remembering to periodically loosen it so that it does not burn. When it reaches the desired state, add carrots to the frying pan and fry them together until they are soft and blush.

This process will take more 4-5 minutes, then move vegetable dressing to the meat, mix them carefully and proceed to the next step.

Step 4: simmer potatoes and meat in a saucepan.

Place the pan with the fried pieces of tenderloin, onions and carrots over moderate heat. Fill them with purified water so that it only slightly covers these ingredients, after boiling, cover with a lid, leaving a small gap, and simmer for 15 minutes. After the required time, season the pork to taste with salt, bay leaf and tomato paste. Mix everything until smooth and keep the meat on the stove for about 7-10 minutes until almost fully cooked and soft.

Then move the potatoes into the pan. We also send two types of peppercorns there: allspice and black. Fill the semi-finished dish with another portion of purified water, which should not be too much, but so that it does not cover upper layer potatoes and was two centimeters below. After boiling again, if necessary, add a little more salt to the pan, cover again with a lid and simmer the meat and vegetables, without stirring, for another 15-20 minutes or until potatoes are soft and crumbly. In the end it should be delicious second a dish of delicate, slightly dry texture with minimum quantity a little viscous gravy, which can be evaporated almost completely if desired.

Step 5: serve potatoes with meat in a saucepan.

After cooking, let the potatoes and meat infuse for a little while, 10 minutes is enough. Then, using a ladle, this aromatic dish is distributed in portions onto plates; if desired, each is sprinkled with finely chopped dill, parsley, cilantro, basil or green onions and placed on the table as a full second dishes for lunch or dinner. Refresh this one hearty food Can salads, marinades and pickles. Cook with love and enjoy!
Bon appetit!

If there is too much gravy and it is very runny, take out a couple of potatoes and mash them with a masher into a puree. Then put it in a saucepan, mix everything carefully, simmer for about 3-5 minutes - the liquid will thicken;

If desired, supplement the set of spices with any spices, as well as dried herbs that are suitable for meat and vegetable dishes;

Very often instead tomato paste use several blanched fresh tomatoes, pre-ground into puree, and broth or vegetable broth can be an excellent alternative to water.

Calories: Not specified
Cooking time: Not indicated

It is probably very difficult to surprise anyone today with a recipe for roast meat and potatoes. Moreover, each housewife prepares this dish in her own way and it turns out that such recipes exist a large number of. I didn’t even think about it until one day we were talking during a lunch break with colleagues, and it turned out that we all cook roast differently. Some people fry meat and vegetables separately, and then combine them and bake them in the oven; others add all the ingredients raw and simmer them for a couple of hours. Some add carrots, others add eggplant, others add special seasonings. Oh, how many new and interesting things I learned then! And at the same time I wrote down a recipe I liked - I haven’t cooked this dish yet, so I decided to try it.
Well, it’s quite simple and the main thing is that you don’t need to wash a lot of dishes afterwards, because, in fact, we cook all the ingredients in one frying pan.
So I immediately liked the idea, and that same evening I organized a delicious dinner, essentially, in a frying pan. This is very tasty, the recipe is very simple.
I really liked the stewed potatoes with meat in a saucepan, recipe with photo, it turned out juicy, soft and appetizing, now that’s the only way I cook. What’s also interesting is that you can add water or broth during cooking as much as you need. Some people like their potatoes to be a little dry, but my husband, on the contrary, likes them with gravy, so I add a little more liquid than usual. You can also cook it instead of in a saucepan.
The recipe is for 4 servings.



Ingredients:

- meat ( pork tenderloin or neck) – 300 gr.,
- onion (yellow) – 1-2 pcs. (depending on head size),
- carrots – 1 pc.,
- potato tubers – 6-7 pcs.,
- finely ground kitchen or sea salt,
- spices (curry, khmeli-suneli, pepper) - to taste,
- sunflower oil (deodorized) – to taste.

Recipe with photos step by step:

Cut the peeled onion into cubes.
Peel the carrots and grate them.
In a frying pan heated with oil, sauté the vegetables until browned.




We clean the washed meat from films and lightly dry it. Then cut into cubes small size(this way it will be better fried) and fry in a frying pan until golden brown.
Stirring, simmer the meat for about half an hour. During this time, the meat will release a little juice, and then begin to brown and stew. You can add a little water or broth.




Now we peel the potato tubers, wash them and cut them into slices.
We also fry the potatoes until golden brown.




Place all ingredients in a saucepan.
Add water, salt and spices to taste.






With the lid closed, continue to simmer the dish for another 20-25 minutes until the potatoes become soft. I cook a simple recipe for stewed potatoes with meat very often. If for some reason you don’t have pork or just want to use some lighter meat, then cook