Such a dish has many cooking recipes. Using for stewing meat different vegetables, each time you can get a new dish with an individual appearance, taste and aroma. It is noteworthy that this dish can be cooked for all year round... So, in winter, you can add pumpkin, carrots, onions, cabbage and frozen vegetables to beef.

Summer, spring and autumn in season fresh vegetables can be used different types cabbage, peas, corn, eggplant, zucchini, tomatoes, bell peppers, asparagus beans... The cooking methods are also different. So, beef stew with vegetables can be cooked not only on the stove, but also in the oven or multicooker. In the oven, beef with vegetables can be baked both in the form and in pots or in foil. On the stove, beef can be stewed in a frying pan, in a saucepan, a cast iron, a cauldron, a gosyatnitsa.

You can diversify the taste of stewed with vegetables using, as forest mushrooms and oyster mushroom with mushrooms. Fresh mushrooms pre-boil, dry mushrooms are poured hot water and insist for several hours. Now let's look at how to prepare stewed beef with vegetables - step by step recipe with photo.

Ingredients:

• Beef - 400 gr.,
• Sweet pepper - 1 pc.,
• Carrots - 1 pc.,
• Tomato sauce - 3 tbsp spoons,
• Tomato juice - 0.5 cups
• Spices to taste
• Bay leaf - 2-3 pcs.,
• Vegetable oil,
• Salt.

Beef stew with vegetables - recipe

Prepare all vegetables. Peel the onions and carrots. Wash the tomatoes and bell peppers. Cut the carrots into slices.

Cut the onion into cubes.

Grind the Bulgarian into small cubes. Rinse a piece of beef cold water... Dry. Cut the beef into 4cm by 4cm cubes.

Bell pepper put on hot skillet... Add the tomato sauce straight away. While stirring, simmer the peppers in the tomato for 5 minutes. Put the pan with vegetable oil poured into it on the stove. After it has warmed up, place the beef on top of it.

Simmer the meat for 4-5 minutes.

Add carrots and onions.

Simmer the beef with vegetables over low heat for another 5-7 minutes. During this time, the carrots should become soft. Add bell pepper sautéed in tomato.

Pour the tomato juice over the beef with vegetables.

Add bay leaves, salt and spices for a flavorful dish.

Of the spices, paprika, black and allspice, nutmeg, coriander, hops-suneli, dried basil, marjoram. The selection of spices, as you can see, is great.

Stir the beef with vegetables and simmer for another 10 minutes over low heat.

Braised beef with vegetables in a pan v tomato sauce goes well with numerous side dishes. Enjoy your meal.

Beef stew with vegetables. Photo

Below I offer you other recipes for cooking beef stew with vegetables. Consider the first recipe for beef with vegetables in pots in the oven.

Ingredients:

• Beef - 400 gr.,
• Bay leaf - 1-2 pcs.,
• Potatoes - 4-5 pcs.,
• Onions - 2 pcs.,
• Carrots - 1 pc.,
• Hard cheese - 200 gr.,
• Sweet pepper - 2 pcs.,
• Tomatoes - 2 pcs.,
• Salt,
• Vegetable oil.

Beef with vegetables in pots - recipe

Wash potatoes, carrots, tomatoes and peppers. Cut the potatoes and tomatoes into medium-sized slices. Rub the carrots over coarse grater... Dice the onion and bell pepper. Rub on a medium grater a piece hard cheese in the amount indicated in the ingredients. Put all vegetables except potatoes in a pan. Salt in oil for 10 minutes, lightly salting vegetables.

Cut the beef into cubes. Pour hot water into the pots. Leave them on for 10 minutes. Hold the caps separately in hot water. Drain the water. Place the diced beef at the bottom of the pots. Salt. Put on top a little stewed vegetables... Next, lay out a layer of potatoes.

Attention, the potatoes should be no higher than the hangers of the pot. Pour enough water into each pot so that it fills exactly half of it. Sprinkle shredded cheese over the beef and vegetables in the pots.

Cover the pots with a lid. Fill all the pots using this technology. Place them in the oven (180C). Roast the meat and vegetables in the pots for 45 minutes.

In Georgia, a dish of stewed beef with vegetables is called shashushuli. Like most Georgian dishes This beef stew turns out to be spicy and aromatic due to the high content of spices, garlic and spices.

Ingredients:

• Beef - 300 gr.,
• Cilantro is a small bunch,
• Garlic - 3-5 cloves
• Onions - 2 pcs.,
• Tomatoes - 2 pcs,
• Sweet pepper - 1 pc.,
• Chili pepper - 20 gr.,
• Spices: hops-suneli, black pepper, marjoram, dry adjika,
• Sunflower oil,
• Salt.

Georgian beef with vegetables - recipe

Peel and cut into half rings onion... Squeeze the garlic cloves through a press. Chop the cilantro finely and required quantities hot pepper Chile. Cut Bulgarian and tomatoes into small pieces.

Cut the beef into pieces of the same size as for paprikash or goulash. Place the beef in a hot skillet with butter. fry the meat for 3-4 minutes. Add chopped onions to it.

Salt. Fry with onions for another 4-5 minutes. Once the onions have softened, add the spices, tomatoes, peppers, cilantro and garlic. While stirring, simmer the beef and vegetables over low heat for another 10 minutes. Serve hot with or with pita bread.

Now let's look at how beef is cooked with vegetables in the oven.

Ingredients:

• Beef - 400 gr ..
• Soy sauce - 70 ml.,
• Tomatoes - 2 pcs.,
• Hard cheese - 200 gr.,
• Zucchini - 200 gr.,
• Carrots - 2 pcs.,
• Onions - 2 pcs.,
• Eggplant - 200 gr.,
• Bulgarian pepper - 2 pcs.,
• Black ground pepper- a pinch,
• Vegetable oil,
• Salt

Beef with vegetables in the oven - recipe

Cut the beef into slices as for chops. Place the meat in a salad bowl. Water soy sauce and leave for 30 minutes.

Prepare your vegetables. Cut the carrots into slices. Cut the bell pepper into thin strips. Cut the courgettes and eggplants into halves. Chop the tomatoes into slices, chop the onion into quarters of rings. Grate the cheese on a medium grater.

Place the marinated beef on the bottom of the baking dish. Place vegetables on top. Top the beef and vegetables with the remaining soy sauce in which the meat was marinated.

Sprinkle everything with grated cheese. Oven beef with vegetables should be baked for 34 minutes at 170C. Vegetables will juice during baking, as a result of which it will turn out juicy and tender.

Beef stew with vegetables is tasty, juicy and hearty dish, which is quite simple to prepare. You can serve it with a side dish of rice, baked potatoes, vegetable puree or curly pasta... If you want more sauce in the finished dish, increase the amount tomato juice in the recipe or add a fresh tomato. The beef turns out to be incredibly soft and flavorful.

Ingredients:

• beef - 500 g;
• natural tomato juice - 200 ml;
• onions - 2 heads;
• sweet pepper - 1 pc.;
• vegetable refined oil - 5 tbsp. l .;
• garlic - 3 cloves;
• cilantro or parsley - a small bunch;
• hops-suneli - 1 tsp;
• salt to taste;
• black pepper - 0.5 tsp.

How to cook beef with vegetables:

Let's prepare the meat. Wash the beef thoroughly under cold water. Dry it dry with a paper towel. We clean the fillets from fat and films. Cut the fillets into small equal pieces so that they are fried evenly.

Now let's get to the vegetables. Peel both onions and cut them into quarter-rings. Finely chop the garlic cloves. Wash sweet peppers, peel and cut into cubes. Grind a small bunch of parsley or cilantro.

In a deep bowl, mix the chopped meat and onions. Add some salt, season the mixture with black pepper and suneli hops. Pour everything with two tablespoons vegetable oil without smell.

Stir the mixture, cover with foil and leave for at least 30 minutes to marinate the meat well. Thanks to this trick, beef stew with vegetables in a pan will turn out to be tender and aromatic.

Pour the remaining vegetable oil into a non-stick skillet. Let him warm up properly. Then put the marinated meat with onions into it. Stirring, we will fry the meat until the excess liquid evaporates.

Pour in natural tomato juice. You can use instead fresh tomatoes without peel (grated or finely chopped). Stir and cover the pan with a lid.

We will simmer the beef stew with vegetables for about 40 minutes until soft over low heat.

Add diced Bell pepper and greens. Season everything with the second half of the spices. Salt to taste.

Simmer the ingredients together for 5 minutes and turn off the heat. Let the dish steep for 10 minutes and serve with vegetable side dish or without it.

You've probably heard (and perhaps tried) about wonderful Hungarian national dish- goulash. It is prepared from veal or beef with vegetables in the form of a very thick and very meaty soup, and in some versions, just meat with thick gravy, into which vegetables turn from a long stewing.

Interestingly, if you change the technology quite a bit, then goulash will turn into nothing more than a roast - the same meat dish with vegetables, but from the category of second courses.

This small excursion into the world of ingenious weaves culinary traditions was the prelude to the introduction of another beef meat dish - beef stew with vegetables.

It is easy to see that she is the sister of both goulash and roast, and differs from the latter only in a more gentle technology, in which vegetables remain intact and are not fried in a cauldron.

Ingredients

• beef tenderloin - 500 g
• onions - 2 pcs.
• potatoes - 400 g
• tomatoes - 2 pcs.
• zucchini - 1 pc.
• pepper mix

The total cooking time is 1 hour. Servings Per Container - 4.

How to stew beef with vegetables

1. Wash the tenderloin under running water and cut into cubes. The thickness of the meat should be no more than 2 - 3 cm.

2. Peel the onion and cut into half rings.

3. Peel and chop the potatoes. This is important because during prolonged stewing, the potatoes can simply fall apart and turn into mashed potatoes.

4. Wash the tomatoes, stalk and cut into quarters. Can also be crumbled into large cubes.

5. In order for the zucchini to be well stewed, it is better to remove the skin from it. You also need to cut it into large pieces.

6. First, pour oil into a deep saucepan, put meat and onions in it and fry a little. Then add the rest of the vegetables and stir. Add seasoning and add a little water. As it boils, water must be added.

7. Ready dish arrange on plates and serve. You can decorate with fresh parsley or dill.

Note to the hostess

1. When choosing a zucchini for stewing with meat, you need to take into account that the young fruit will soften faster than the overripe one, therefore, it must be cut larger. Mature vegetable be sure to free from hard seeds and the part of the pulp in which they were located, because it is spongy, fibrous and tasteless.

2. Very important: as the gravy evaporates, only boiling water is added to the pan! Moderately warm, and even more so cold water will have an extremely negative effect on the organoleptic properties of beef, its taste and appearance. For vegetables, temperature drops are also undesirable.

3. It is recommended to select medium ripeness tomatoes for roast. Juicy and soft after prolonged heat treatment, they look like a shapeless mass. In addition, varieties with a sweetish flavor are preferred. It is worth categorically refusing to stew cocktail tomatoes and cherry tomatoes.

4. Since this dish is a lot like goulash, sweet paprika goes well with it. Any sets of Caucasian spices are combined with all products from the recipe list.

5. Beef with vegetables is usually cooked for several days. From being in the refrigerator taste qualities such food does not suffer, only it cannot be transferred to a plastic container.

In pursuit of fresh and unusual taste sensations we are constantly inventing new technologies, forgetting about classic combinations products. Stewed meat with vegetables– classic dish from beef, and is unlikely to surprise you with something new, but it will especially help out when time is complex recipes no. Dishes with the most conventional ingredients, but perfect for everyone: young ladies who are on a diet, men who want a hearty meal, and children! Nutritionists and Specialists separate food include stewed beef with vegetables to one of the the most successful combinations- from the standpoint of their digestibility. Green and containing minimal amount starch vegetables perfectly set off the taste of beef and help it open up in all its fullness and variety.

How to make a dish especially tasty?

Many inexperienced cooks, even trying to comply with the entire technology and sequence of the process of cooking beef stew with vegetables, are very often disappointed with the result. Most often, the recipes do not specify which part of the carcass must be used - after all, each of them is especially successful with a certain method of preparation. What to choose for slow simmering of beef with vegetables and which one goes best with meat?

• Do you doubt which part of the mascara to prefer? Feel free to opt for scapular pieces, the upper part of a cow's leg, or a shank - a piece cut from the shoulder.
• Gourmets, and they are not the only ones, will surely appreciate the combination of meat flavor and mushrooms, asparagus, zucchini, carrots, cabbage, corn, broccoli and similar delicious and, of course, healthy vegetables... But with potatoes, you should be more careful: such a tandem can be heavy for digestion.

We have collected the most interesting recipes stewed beef with vegetables, which will certainly take its rightful place in cookbook any “homemaker”. We write it down (print it out on a printer) and learn to put it into practice!

Stewed meat with vegetables in pots "Royal style"

Ingredients

• - 1 kg + -
• - 1 PC. + -
• - 1 head + -
• - 1 PC. + -
• - 1 PC. + -
• - 3 tbsp. l. + -
• Spicy spices to taste + -
• - taste + -

Preparation

In this dish, absolutely everything is successful and wonderful: and original way serving dishes, and rich bright taste and aroma, and appearance the contents of the pot! In a word, this recipe is the very thing to please the guests and feed them satisfyingly.

1. Cut fresh beef into cubes or medium-sized strips and season with salt and spices (as you like). We mix the components well and set them aside for an hour and a half, so that they exchange flavors and soak as best as possible.

2. Place the pickled meat cubes in a frying pan and fry a little on a drop vegetable oil so that the juice “seals” inside each piece. You should not do this for a long time - a couple of minutes will be enough.

3. While the beef and spices are enriched with each other's flavors and aromas, we can prepare the vegetables. Peel and chop the carrots with a grater or simply cut into strips. Cut the pepper and remove the core with seeds, then chop it into strips or whatever you prefer. A tomato can be doused with boiling water to remove the skin from it, but, in principle, you can not do this - it will soften in the process of stewing anyway! In any case, the tomato should be cut into medium sized pieces. We mix all the vegetables in a separate bowl.

4. Supplement the vegetables with meat and mix everything so that the meat pieces are evenly distributed over the bowl.

5. Lubricate the pots (choose beautiful portioned containers) with a sponge or brush, grease with oil and fill each container with the meat-and-vegetable mixture. Now we introduce a third of a glass of water into each pot - it is no longer needed, otherwise instead of getting rich delicious gravy you will have to wash the oven.

6. We put the pots in the oven and only then select the desired mode: the product should be simmered for an hour and a half. Do not risk placing containers in an already heated stove, otherwise they will crack! Beef stew with vegetables according to the recipe that we have just successfully mastered in practice, always turns out to be unusually tender, contrary to popular belief that beef meat has a slightly “rubbery” flavor.

Stewed meat with vegetables in a multicooker "Presidium"

Ingredients

• - 1 kg + -
• - 5 pieces. + -
• Canned corn- 1/2 cans + -
• - 1 PC. + -
• A mixture of herbs (it is better to take Provencal or Italian)- 1h l. + -
• - taste + -
• - taste + -

Preparation

This method of cooking beef allows the meat to be cooked in own juice, with the addition of sourness of tomatoes and spicy aroma herbs, which will allow you to get absolutely amazing food! It will appeal to absolutely anyone who tastes even a bite!

1. For the best result, for the recipe for beef stew with vegetables, take the part cut from the thigh. We clean the selected piece of tendons, large pieces fat and other excess and cut it into small pieces. Grind them with aromatic herbs, salt and season with ground pepper.

2. Tomatoes must be chopped and, together with the juice released during this process, collected in a separate container. If at the time when the culinary muse visited you, you did not have this ingredient available, do not despair - it can be easily replaced with ¾ glass of ordinary tomato juice from the package.

3. Cut the onion head very finely. If any of the expected guests or your loved ones cannot tolerate chunks of onions that come across in food, chop them with a blender. It is impossible to completely ignore this component - without it, the final taste of the dish will change.

4. In principle, this is all that was required of the hostess - all the rest will be taken over by our wonderful and functional multicooker. There is no need to add liquid or oil - meat juice and tomatoes will be enough! Place all ingredients in a bowl and set the “Braising” mode for two hours. Bon Appetit!

Having mastered these recipes for stewed beef with vegetables, you will use them in your culinary practice for a long time and with pleasure. These meat dishes turn out, contrary to the well-established myth, very tender and appetizing, causing an instant desire to compliment the hostess!

If your family members eat mostly at home, you cannot do without hot, hearty and healthy dishes which are easy to prepare and remain tasty after heating. Of course, there are soups and borscht, but they are annoying too, so it is good to have a few other recipes in reserve to alternate the dishes on the menu.

Today we offer just such a good hot dish for everyday home cooking- a cross between hot, goulash and thick, rich potato soup... Beef stew with vegetables will appeal to your family and will help you out when cooking more complex dishes no time.

Beef stew with vegetables: the subtleties of cooking

• Most often, beef is stewed into small to medium-sized pieces. In order for the meat to cook evenly, it must be cut across the grain. Sometimes it is recommended to slightly beat off pieces of meat before cutting.
• Braising time for chopped beef in large pieces, - 2–2.5 hours. Small pieces of beef are stewed for 1–1.5 hours.
• Beef stew is delicious when young. This can be easily identified by the color of the meat. The young is pink or reddish in color, and its fat is white.
• If frozen meat is used, then it is pre-thawed in the air. Do not immerse the meat in water, especially warm water, otherwise it will lose most of nutrients, and its taste deteriorates.
• Raw meat should not be salted long before cooking, as it loses a lot of juice. Salt the meat in the middle or even at the end of the stew.
• But if you add salt to the meat just before frying, then the fat will not sprinkle much in different directions.
• Before stewing, pieces of beef must be fried until golden brown... This seals the juice inside the meat and makes it juicy.
• Vegetables are added to meat gradually. First put onions and carrots, and then more juicy vegetables: tomatoes, eggplants, zucchini. It is advisable to fry the onions and carrots separately, and then combine with half-cooked beef. Then the vegetables will retain their shape and will not turn out overcooked. This is especially true when the beef is old and requires prolonged heat treatment.
• Various spices and spices are put in beef with vegetables. Basil, black and red peppers, bay leaves, dill, garlic, marjoram, caraway seeds, tarragon, parsley are best suited. But you can add others. spices whose taste evokes positive emotions.

Beef stew with vegetables: a simple recipe

• beef - 0.7 kg;
• carrots - 1 pc.;
• onions - 2 pcs.;
• celery stalks - 50 g;
• vegetable oil - 50 g;
• tomato paste - 100 g;
• salt to taste;
• sugar - a pinch;
• bay leaf - 3 pcs.;
• pepper to taste.

• Wash young beef with warm water, rinse with cold. Cut across the grain into pieces.
• Peel the onions and carrots, wash, cut into strips. Cut the celery stalks into pieces 2-3 cm long.
• Pour oil into a hot frying pan with high sides, put the meat, fry until golden brown over high heat. Continuing to fry, add onions, carrots and celery. Stir. Cook until the onions are golden brown.
• Put tomato paste, sugar, stir. After 1-2 minutes, pour hot water or broth over the meat and vegetables so that the contents of the pan are completely covered with liquid. Add bay leaf, pepper.
• Close the lid. Simmer meat with vegetables over very low heat until tender - about 1-1.5 hours. Put salt in the middle of stewing. If the broth begins to boil during cooking, add a little boiling water.
• Beef stewed with vegetables, serve with mashed potatoes, rice, pasta.

Beef stew with vegetables - bell pepper and tomatoes

• beef - 0.5 kg;
• onions - 2 pcs.;
• bell peppers red and green - 2 pcs.;
• carrots - 2 pcs.;
• tomatoes - 5 pcs.;
• hot red pepper - 0.5 pcs.;
• garlic - 5 cloves;
• jusai - a thin bundle;
• salt to taste;
• vinegar - 1 tsp;
• sugar - 0.3 tsp;
• cilantro - a thin bunch;
• vegetable oil - 2 tbsp. l.

• Cut the washed beef into small pieces. Place in a bowl, drizzle with vinegar, leave for 1 hour.
• Peel onions, carrots, garlic. Cut into strips. Use a Korean grater for carrots.
• Wash the pepper, remove the seeds. Cut into long strips.
• Sort out the Jusai, cut off the dried ends. Cut into 3 cm pieces. This plant can be replaced with wild garlic or young leaves of garlic.
• Cut the washed tomatoes into cubes. If you do not like their skin in dishes, before slicing, hold the tomatoes in boiling water for one minute, rinse with cold water, peel them.
• Pour one tablespoon of oil into the cauldron, heat. Put in the meat. While stirring, fry until golden brown, but do not dry out, otherwise the meat will turn out tough, like rubber. Pour boiling water over it - the meat should be completely covered with water, close the cauldron with a lid, reduce the heat to a minimum and simmer for 1.5 hours.
• Pour the rest of the oil into a frying pan, heat it. Add the onion, lightly fry. While continuing to fry, add the carrots.
• When the onions and carrots are fried, add the tomatoes and heat until the liquid has boiled away. Add pepper. Add spices, stir.
• Add frying to the meat. Top up with as much boiling water as you need for the side dish. Continue braising for another 30 minutes. Put chopped jusai and garlic 15 minutes before cooking.
• Remove the cauldron from the stove. Add chopped cilantro to the stew, stir, and leave covered for 15 minutes to let the greens give off their flavor to the dish. This stew of beef with vegetables is combined with pasta, mashed potatoes, buckwheat, rice. The gravy from her goes well with the lagman.

Beef stew with vegetables: with eggplant

• beef - 0.5 kg;
• carrots - 1 pc.;
• onions - 2 pcs.;
• bulgarian pepper - 1 pc.;
• tomatoes - 4 pcs.;
• eggplant - 2 pcs.;
• salt to taste;
• vinegar - 1 tsp;
• ground black pepper - to taste;
• vegetable oil - 2 tbsp. l .;
• parsley - a few twigs;
• garlic - 4 cloves.

• Wash the beef, cut along the grain into strips, and then cut across with thin plastics. Sprinkle them with pepper and salt and drizzle with vinegar. Leave to marinate for 1 hour.
• Peel onions, carrots, garlic. Rinse them with cold water. Cut the onion into half rings, cut the carrots lengthwise, and then cut into slices. Chop the garlic with a knife.
• Wash the pepper, remove the seeds with the stalk, cut into wide slices.
• Wash the eggplants, cut off the ends, cut into cubes 2? 2 cm. Sprinkle with salt, press down with a small weight. After 30 minutes, drain the liquid, squeeze the eggplants slightly, put on a paper towel.
• Wash the tomatoes, cut the stalks, cut into slices or cubes.
• Pour oil into the cauldron. When it's warmed up, put the pieces of meat, wringing them out of the marinade. Fry on all sides until golden brown.
• Add onions and carrots. Continue frying until the onions are softened. Add eggplant. Stir. When some of the liquid has boiled away, add the pepper. Add the tomatoes after 5 minutes. Stir again.
• After 10 minutes, add the spices and garlic. Pour hot water up to the level of vegetables and meat. Cover the cauldron with a lid, reduce heat to low. Simmer until the meat is tender.
• Remove the cauldron from the stove, put in the chopped parsley, stir gently. After 15 minutes, the beef stew can be laid out on plates.

Recipe with photo

• onion - 1 head;
• tomato - 1 piece;
• carrot - 1 piece;
• pepper - 1 piece;
• zucchini - 1;
• potatoes - 2 pieces;
• beef - 0.4 kg;
• cloves of garlic - 2-3;
• seasonings and spices to your taste.

1. First, let's prepare the products. Pre-defrost the meat (on bone or fillet), rinse it well. We wash vegetables too. Remove the husk from the onion and garlic. Peel the potatoes.

2. Cut the onion in half and then in semicircles.

3. Choose a suitable stewing pot. Put onion and tomato, cut into large cubes, into it. Sprinkle with seasonings to your liking. We recommend taking bay leaves, coriander, black, red and allspice peas, dry herbs (oregano, basil, savory).

4. Cut the carrots lengthwise into 4 pieces, and then into cubes.

5. Peel the bell pepper from seeds, grind it into small pieces.

6. Put the carrots and peppers with the rest of the ingredients in a saucepan.

7. Remove the skin from the zucchini, cut into cubes and add to the rest of the vegetables. We do the same with potatoes.

8. Then put the meat, cut into large, but not too large chunks, chopped garlic cloves and seasonings with spices.

9. Mix everything well. Cooking on "below average" heat under the lid. We pour in just a little water if the juice of vegetables and meat is not enough. We simmer for about an hour and a half.

10. Decorate the finished dish, laid out on plates, with herbs and serve while still hot.

Note to the hostess

Many recipes do not include cooking times. Because it depends on the quality of the meat, the age of the carcass, even the method of cutting. When preparing dishes, be guided by the appearance of meat and vegetables, take a sample.

Beef with vegetables can be cooked in a slow cooker. To do this, fry meat and vegetables in the "Fry" mode, then fill the contents of the multicooker with hot water, switch the program to "Stew" or "Soup" and cook until the meat is tender.

You can also cook beef with vegetables in pots. To do this, take young beef, cut into plastics, fry in oil. Fold in pots, taking 1/3 of the volume with meat. Fry vegetables in the remaining oil, put on top of the meat. Pour in a little hot water, put in an oven heated to 200 °. Simmer for 1.5 hours.