There are a lot of options for preparing this delicious dish. I offer you a recipe for the most delicious, aromatic stew of pork with vegetables and herbs in a thick sauce. This is the most delicious stew I know. Fried until golden crust pieces of pork with vegetables are stewed in sweet and sour sauce, the meat turns out incredibly soft and juicy, and the vegetables perfectly complement this exquisite, rich bouquet.

Pork, potatoes, zucchini, bell pepper, hot pepper, tomato, carrot, onion, garlic, dill, parsley, tomato paste, vegetable oil, coriander...

Stew of pork and vegetables - excellent, hearty dish, which can be made from the less fatty part, but will taste better if you use pork belly.

Pork brisket, tomato puree, potatoes, carrots, onions, parsley root, margarine, wheat flour, ground black pepper, salt, water

Beef is stewed with whole onions, red potatoes, carrots and tomatoes in wine and broth.

Steak, potatoes, carrots, onions, canned tomatoes, onions, garlic, olive oil, tomato paste, beef broth, dry red wine, thyme (thyme...

Stew is delicious dinner, stew can be both an independent dish and a side dish. It may include vegetables, mushrooms, fish, but the most delicious stew is made with meat. In general, cooking stew is a good reason to culinary fantasies. I offer you my favorite recipe meat stew with vegetables and herbs.

Pork, white cabbage, potatoes, carrots, onions, tomato paste, dry wine, ground black pepper, allspice peas, Bay leaf...

Damlama (domlyama, dimlyama) - tasty and very aromatic dish Central Asian cuisine. Meat and vegetables are laid out in layers and stewed over low heat in own juice. Of course, there is no one recipe. The number of vegetables is taken arbitrarily, based on preference and availability. Layers of vegetables can alternate.

Lamb, veal, beef, chicken, vegetable oil, beef fat, fat tail fat, onions, tomatoes, carrots, zucchini, eggplant, bell peppers, cabbage...

A very tasty and simple dish - chicken stew with peas. Prepares in just half an hour. Hostesses, take note.

Chicken fillet, potatoes, onions, carrots, canned green peas, tomatoes, vegetable oil, salt, pepper, herbs

Very delicious second dish - meat stewed with vegetables. Moderately spicy.

Pork, vegetable oil, onion, salt, ground red pepper, ground black pepper, frozen green peas, potatoes, bell pepper, green beans...

Dishes in pots always turn out especially tasty. Therefore, whenever possible, I try to cook food in them. For example, pork stew with potatoes, tomatoes, zucchini.

Pork, potatoes, tomatoes, zucchini, onions, garlic, mayonnaise, salt, mixture, bay leaf, allspice, vegetable oil

Vegetable stew with meat turns out very tasty if you cook it in a slow cooker.

Pork tenderloin, vegetable oil, young potatoes, onions, corn, chili peppers, bell peppers, garlic, salt, oregano, chicken broth, zucchini...

Isn't it great - a little meat, a lot different vegetables and all this is partly stewed, partly steamed. And what kind of steam - from your own juice! I didn’t add a single drop of water to the cauldron, and in the end there was only two-thirds of the container with broth :))

Lamb, tail fat, onions, tomatoes, carrots, eggplant, sweet peppers, potatoes, garlic, hot peppers, white cabbage, basil, salt, spices

Wonderful stew from pork - with vegetables, mushrooms and aromatic spices.

Mushrooms, zucchini, eggplant, cherry tomatoes, bell peppers, young potatoes, thyme (thyme, Bogorodskaya herb), rosemary, celery, pork...

An appetizing dish of small pieces of meat or poultry stewed in a sauce with vegetables, fruits, and spices - a delicious meat stew. The recipe for this hearty main dish can include any combination of ingredients. For example, stew from beef meat and tomatoes with the addition of red wine, bay leaf and thyme.

Olive oil, onion, beef, garlic, red wine, tomatoes, bay leaf, thyme (thyme, Bogorodskaya herb), salt, black pepper

This combined stew is very satisfying; the dish includes many healthy and delicious products such as legumes, grains, meat, vegetables and eggs.

White beans, olive oil, onions, garlic, pearl barley, paprika, cayenne pepper, celery stalk, tomatoes, carrots, turnips, potatoes, beef...

There is no price for such complex dishes, because meat and vegetables are served on the table in one form, and even under a potato top.

Beef, dry red wine, juniper berries, orange zest, olive oil, onions, carrots, garlic, champignons, beef broth, corn starch...

Today I prepared a spontaneous dish, that is, from what was in the refrigerator. These are the dishes that turn out the most delicious when nothing is planned and everything is prepared on the go.

Pork, potatoes, carrots, garlic, cauliflower, apple, salt, black pepper, mixture

Very delicious goulash with vegetables. The dish is so simple that anyone can make it. Prepare stewed goulash with vegetables and you will have an amazing dinner for the whole family.

Pork, potatoes, bell peppers, carrots, onions, water, pork fat, garlic, spices, olive oil, cumin, herbs, salt, eggs, water, flour, salt

Beef is stewed in the oven with potatoes, carrots, leeks and celery.

Beef tenderloin, young potatoes, leeks, celery stalks, carrots, flour, vegetable oil, onions, tomato paste, dry herb mixture, brown sugar...

Vegetable stew with beef is stewed in the oven for a long time, during cooking the meat and vegetables are saturated with herbs and spices.

Beef tenderloin, wheat flour, olive oil, onion, carrots, celery stalk, beef broth, tomato paste, dried Italian herbs, brown sugar...

Meat with vegetables is a fairly light, but satisfying dish that even girls can afford to eat.

Pork, cabbage, potatoes, carrots, apple, tomato paste, salt, garlic, ground black pepper, vegetable oil

Vegetable stew is popular all over the world, although everywhere it is prepared from different vegetables, giving preference in various ways. This is not surprising, because vegetable stew is a very tasty, healthy and satisfying dish that can replace not only a side dish, but also an entire dinner. It turns out especially satisfying vegetable stew with meat. It is dominated by a mixture various vegetables, which makes the dish not too heavy, but there is also meat, thanks to which the stew becomes even tastier and more satisfying.

Cooking features

If you simply chop up the ingredients in a vegetable stew and simmer them, you should not expect that you will get a truly tasty and delicious dish. In order for a stew of vegetables and meat to be appetizing and pleasant to the taste, you need to know and follow a few simple, but no less important rules.

• Vegetables cook faster than meat, so cooking stews always starts with a bookmark. meat products. Do not cut the meat too much in large pieces. Before combining with vegetables, the meat must be fried. This will allow it to cook at the same time as them and not lose its juiciness during the cooking process.
• To prepare vegetable stew, you can use any meat, it is only important that it is fresh and of high quality. In this case, preference should be given to the meat of young animals, as it turns out to be more tender and soft.
• If you want to cook vegetable stew with frozen meat, you need to defrost it correctly, that is, let it thaw on the top shelf of the refrigerator. If you defrost meat in the microwave or warm water, it will lose its juiciness, become dry, tough and tasteless, it will be difficult to chew and swallow even with juicy vegetables.
• When preparing a stew, it is important to follow the order of the ingredients and the vegetables themselves, since they have different structures and, accordingly, take different times to cook.
• Try to cut vegetables for stew into even, medium-sized pieces of approximately equal size and the same shape. In this case, the dish will look much more appetizing.

Otherwise, the preparation of vegetable stew with meat will depend on the chosen recipe. However, regardless of the method of preparing the dish, it does not hurt to sprinkle it with fresh herbs before serving. She will not only decorate the stew and give it pleasant aroma, but will also make it more useful.

Vegetable stew with pork

• potatoes – 1 kg;
• white cabbage – 1 kg;
• zucchini – 0.8 kg;
• carrots – 0.3 kg;
• tomatoes – 0.3 kg;
• onions – 100 g;
• pork – 0.7 kg;
• vegetable oil– as much as needed;
• salt, seasonings - to taste.

Cooking method:

• Wash the pork, remove membranes, cut excess fat. Dry the meat with paper towels and cut into small cubes (no more than 1.5 cm).
• Cut the tomatoes into small cubes, after washing them first. It is not necessary to peel them, but if you remove the skin from the tomatoes before chopping, it will be even better. Peeling tomatoes will be easy if you pour boiling water over them.
• Peel the carrots and chop them small cubes, approximately three times smaller than pieces of meat.
• Wash the zucchini and remove the skin with a vegetable peeler. After cutting in half lengthwise, remove the seeds with a spoon. If your zucchini is very young, these manipulations are unnecessary. Cut the zucchini into approximately 1 cm pieces.
• Peel the potatoes and cut them the same way as the zucchini.
• Wash the cabbage. After removing limp or damaged leaves, chop it coarsely.
• Heat the vegetable oil in a large, thick-walled saucepan or large cauldron. Place onion in it, cut into small pieces or thin half rings. Fry it until golden brown.
• Add meat. Fry it on all sides so that all the pieces are completely covered with a golden brown crust.
• Reduce heat slightly and add carrots and cabbage. Fry them along with the meat for 10 minutes, stirring constantly.
• Place the remaining vegetables in the pan. Pour in some water. Add salt and seasonings.
• Cook the vegetable stew with meat over low heat for 40 minutes. If the meat is finely chopped and the vegetables are young, then the cooking time can be reduced by 10 minutes.

To prepare the amount of ingredients specified in the recipe, you will need a sufficiently large container. If you don’t have a large cauldron or a large, thick-bottomed pan in your house, the amount of ingredients can be halved.

Vegetable stew with beef

• beef – 0.4 kg;
• tomatoes – 0.5 kg;
• zucchini – 0.4 kg;
• green beans – 0.2 kg;
• eggplant – 0.2 kg;
• bell pepper– 0.4 kg;
• onions – 0.4 kg;
• garlic – 2 cloves;
• beef broth or vegetable broth - 0.25 l;
• vegetable oil – 60 ml;
• salt, black ground pepper- taste.

Cooking method:

• Rinse the beef well and remove any film. Cut into strips, as for beef stroganoff. The meat must be dried before slicing.
• Wash, pat dry the eggplant and cut it lengthwise into slices about 1 cm thick. Sprinkle the slices with salt and place them in a colander. After half an hour, rinse the eggplants in running water, dry with napkins and cut into cubes.
• Cut the zucchini into the same pieces, after washing and drying it. If necessary, peel the zucchini using a vegetable peeler, remove the seeds with a spoon, and cut the fruit in half.
• Remove the skin from the onion and cut it into thin half rings.
• Cut each pepper in half. Remove the seeds and cut off the stalk. Cut the pepper into half rings. To make the stew more appetizing, it is better to take peppers different color.
• Make cross-shaped cuts on the tomatoes. Place vegetables in boiling water for 2 minutes. Take them out, cool, clean. Rub the tomato pulp through a sieve or grind it using a blender.
• Pass the garlic through a press and mix it with tomato puree. Add salt and spices here.
• Combine tomato puree with a glass of broth, mix well. If you have neither broth nor vegetable broth, you can use regular water.
• Heat the oil in a deep frying pan or cauldron. Dip the onion into it and lightly fry it until golden brown.
• Add meat. Fry it, stirring until it is well browned.
• Add the remaining vegetables to the pan, including green beans, fry them all together for 10 minutes, stirring constantly. You can use frozen green beans for the stew. In this case, it should be placed in the pan without defrosting.
• Pour in tomato puree mixed with broth. Cover the frying pan or cauldron with a lid and reduce heat.
• Simmer vegetables with beef for 30–40 minutes.

When placing the stew on plates, do not skimp on the sauce: it is delicious, and eating the dish with it will be very pleasant.

Vegetable stew with meat and mushrooms

• meat (pork or veal) – 0.35 kg;
• fresh champignons – 100 g;
• carrots – 0.3 kg;
• onions – 0.2 kg;
• Bell pepper– 0.2 kg;
• garlic – 1 clove;
• soy sauce – 30 ml;
• ground paprika - a pinch;
• tomato paste – 10 ml;
• water or broth – 100 ml;
• vegetable oil - as much as needed;
• spices - to taste.

Cooking method:

• Wash the meat. Dry and cut into strips.
• Wash the vegetables. Peel the onions and carrots. Remove the stems and seeds from the pepper.
• Cut the pepper into 4 parts, cut it into quarters of rings.
• Cut the onion into half rings.
• Cut the carrots into strips or grate them for Korean salads.
• Cut the champignons into slices.
• In a frying pan in heated oil, brown the beef.
• Add onion and pepper, fry for 5 minutes.
• Add carrots and garlic. Cook for another 5 minutes.
• Add mushrooms. Pour everything over with the sauce made from the broth. soy sauce, tomato paste and spices.
• Cover with a lid and simmer for half an hour over low heat.

Despite its simple composition, vegetable stew with meat and mushrooms turns out very tasty, juicy and aromatic. It can be eaten as independent dish, or you can serve it with a side dish of rice or pasta.

Vegetable stew with meat - hearty and tasty dish. It alone will replace a full lunch. At the same time, even an inexperienced cook can cope with its preparation.

Vegetable stew with meat, a recipe with a photo of which we offer you today, is great for cooking in the summer, when a lot of young vegetables appear. Summer is the most favorite time for cooks. With the advent of such vegetables as young potatoes, zucchini, sweet peppers, young cabbage, there are even more possibilities and options for cooking recipes. variety of dishes, which you can feed your family deliciously and satisfyingly.

A stew of young vegetables with pork belly turns out amazingly tasty if you cook it in a cauldron over a fire. But today I offer you classic recipe vegetable stew with meat, cooked in a pan on the stove, on a quick fix. The whole secret is that a set of vegetables goes perfectly with pork belly and it’s all stewed in its own juice.

Despite the fact that in the dish more vegetables Rather than meat, the stew turns out to be very nutritious and satisfying. There is no shame in putting it on the table when guests unexpectedly arrive as a hot and main course. I would like to note that if you cook stew without meat, it is very healthy and dietary. In short, it's no frills summer dish very tasty, aromatic and liked by everyone without exception. If you haven't prepared it yet, be sure to do so.

Ingredients:

• Fresh pork belly 600-700 g.
• New potatoes 8 pcs.
• Young zucchini 3 pcs.
• Sweet pepper 5 pcs.
• Salad pink tomatoes 3 pcs.
• A small head of young cabbage.
• Onions 2 pcs.
• Carrot 1 pc.
• Salt, pepper to taste (you can add your favorite spices if you wish, but I didn’t do this, I like young vegetables to my own taste).

Recipe for vegetable stew with meat:

1. First, let's wash and peel all the vegetables that are needed, and rinse the meat. Pork belly cut into small pieces and place in a pan, fry it a little until golden color. I didn’t add any vegetable oil because there are layers of lard in the brisket.


2. Next, cut the onions and carrots.


3. Then cut the new potatoes into small pieces.


4. Add chopped vegetables to the fried brisket, add a little salt and pepper, stirring occasionally, simmer covered for 15 minutes, juice will appear.


5. In my opinion, potatoes from these vegetables take longer to cook, so I threw them in first. Next are the zucchini.


6. Add to the pan, they will release even more juice, mix and simmer.


7. Meanwhile, chop the cabbage into squares.


8. Then tomatoes and sweet peppers are also diced. Add them along with the cabbage to the rest of the ingredients. Cover with a lid, wait a little so that there is even more juice, and simmer everything together for 20 minutes.


9. Then turn off the heat and let it reach itself in a saucepan under the lid. But since the aroma throughout the house is simply amazing, I immediately took a sample.


Vegetable stew with meat is much tastier if it is made from young and summer vegetables. Use this recipe with photos, it turns out very tasty!


Bon appetit!!!

Vegetable stew with meat is considered the most universal dish V national cuisines all over the world. It can be served as a side dish and a main dish, which can be prepared in a hurry without special culinary skills. The editors have selected the most delicious and original recipes vegetable stew, and also found out all the secrets of preparing it in restaurant style.

Vegetable stew with meat: recipes from around the world

Recipes for vegetable stew in different parts of our planet have their own characteristics, which add their own “zest” to this seemingly ordinary dish. Therefore, the main rule for success in cooking is “ assorted vegetables"is an improvisation of the hostess, who, without special effort can make from ordinary seasonal gifts of nature cooking masterpiece for your household.

Vegetable stew “Mexican Passion”

Ingredients:

• Red beans and corn – 400 g each
• Tomatoes and sweet peppers – 3 pcs.
• Onions and carrots – 2 pcs.
• Dried spices (paprika, garlic, ground tomatoes) – 0.5 tsp each.
• Chili pepper – 1 pc.
• Chicken – 500 g

Preparation: Mexican-style vegetable stew with meat is prepared according to the principle traditional dish Russian cuisine. Vegetables and meat should be cut into cubes, beans and corn should be prepared in advance (cook or use canned). Fry onions in a frying pan, then carrots, then add peppers and tomatoes. On last stage add beans and corn, which along with all the spices simmer for several minutes vegetable sauce. Add chicken to the prepared vegetables and simmer for 10 minutes.

Classic vegetable stew

Ingredients:

• Potatoes – 500g
• Cabbage – 300g
• Tomatoes – 1kg
• Sweet pepper – 3 pcs.
• Zucchini, onions and carrots - 1 pc.
• Beef – 300g
• Broth – 200ml
• Salt, pepper - to taste

Preparation: a recipe for vegetable stew with meat and cabbage can be prepared according to different technologies. Let's consider classic version this dish in a cauldron. To do this, place all the vegetables prepared and cut into neat cubes into a cauldron in layers - meat, potatoes, cabbage, bell peppers, onions and carrots, tomatoes and seasonings. Then pour all the ingredients with broth and simmer on the stove or in the oven for 30-40 minutes at medium temperature.

Vegetable stew "Spanish flamenco"

Ingredients:

• Zucchini – 2 pcs.
• Bell peppers of different colors - 2 pcs.
• Tomato – 6 pcs.
• Onion – 2 pcs.
• Meat low-fat varieties(veal, turkey, rabbit) – 300g
• Sugar – 1 tsp.
• Salt, pepper - to taste

Preparation: Cut the pepper and onion into strips and fry until soft olive oil. Then they need to be caramelized - for this you need to add sugar and, stirring, simmer until all the pieces of vegetables become golden brown. For this dish, zucchini and tomatoes are cut into slices and fried in a separate frying pan. The same manipulation should be carried out with meat. When the meat and vegetables are ready, they must be combined in one bowl and simmered for 5-7 minutes.

Vegetable stew “It couldn’t be simpler”

Ingredients:

• Beef – 500g
• Potatoes – 500g
• Onions, carrots - 2 pcs.
• Tomato, bell pepper – 2 pcs.
• Garlic and spices - to taste

Preparation: Fry the meat in the multicooker bowl in the “Baking” mode, then add diced onions and carrots to it and sauté for another 5-7 minutes. At the next stage, chopped potatoes, chopped tomatoes and spices are added to the stew. Pour a glass of water into the stew and bring it to readiness in the “Stew” mode. When serving, the dish is decorated with herbs.

Secrets of the perfect vegetable stew

To prevent vegetable stew from turning into porridge, culinary technologists recommend taking into account a few simple rules that will allow you to truly cook restaurant dish from seasonal vegetables:

• All vegetables for stew should be cut into equal cubes;
• Take meat and vegetables in a ratio of 1:3;
• Fry vegetables at varying degrees of readiness in separate saucepans;
• During stewing, do not stir the stew so as not to deform the vegetables;
• Stew vegetables in their own juice without adding separate sauces.

Meat stew. How to cook stew

Meat stew - this dish is designed to whet your appetite! It is so delicious that words will not be enough. As you know, stew is a dish that consists of small pieces of vegetables, meat or fish, or mushrooms, which are first fried and then stewed. As a rule, such a dish is prepared with thick sauce and this makes it even tastier! In this recipe we will tell you how to cook stew, but I would like to immediately note that this will not just be a meat stew, but a real work of art! This dish can only be found in restaurants, but who said that you can cook worse at home!? If you are in doubt or don’t know at all how to cook stew, then read our unique recipe and cook with us! And now it’s time to reveal a little secret that we need dark beer for cooking! Yes, this special meat stew recipe! Beef stew with vegetables dark beer! But no worries, this recipe is super easy! To prepare meat stew we will need about three hours and be sure to good mood and creativity!

Ingredients:

• Beef fillet - 600 gr.
• Onions - 200 gr.
• Carrots - 200 gr.
• Celery stalk - 50 gr.
• Celery greens - 30 gr.
• Dark beer - 500 ml.
• Vegetable oil - 50 gr.
• Wheat flour - 30 gr.
• Bay leaf - 3 pcs.
• Pepper

How to cook meat stew

Let's take a closer look at how to cook meat stew.

1) Cut the meat into small cubes, and peel the carrots and cut into slices. Chop the onion and celery stalks.

2) Heat vegetable oil in a frying pan and add vegetables. Fry the vegetables for 7 minutes and add 1 bay leaf.

3) Afterwards, the fried vegetables must be removed and the meat fry in the same frying pan until golden brown crust. Don't forget to salt the beef at the end.

4) Transfer the fried vegetables and meat to a cauldron, add the remaining bay leaf and pour in beer. Sprinkle with flour, salt, stir, bring to a boil and cover with a lid. Simmer for 2 hours, then remove the bay leaf and pepper.

That's all, the meat stew is ready! All that remains is to arrange it on plates and garnish with celery greens! Bon appetit!