If your homemade people eat mainly at home, you can’t do without hot, hearty and healthy dishes that are easy to prepare and remain delicious after heating. Of course, there are soups and borscht, but they also bother, so it's good to have several other recipes in reserve to alternate dishes on the menu.

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

The subtleties of cooking

• Most often, the beef is stewed, cut into small or medium sized pieces. To make the meat evenly cooked, it must be cut across the fibers. Sometimes pieces of meat before cutting are recommended to be slightly beaten off.
• Stewing time for beef cut into large pieces is 2–2.5 hours. Small pieces of beef stew for 1-1.5 hours.
• Braised beef is delicious if it is young. This can easily be determined by the color of the meat. Young has a pink or reddish color, its fat is white.
• If you use frozen meat, then it is previously thawed in air. You should not immerse meat in water, especially warm, otherwise it loses most of the nutrients, and its taste deteriorates.
• Raw meat cannot be salted long before cooking, as it loses a lot of juice. Salted meat in the middle or even at the end of the stew.
• But if you salt the meat just before frying, then the fat will not be very sprayed in different directions.
• Before stewing, pieces of beef need to be fried until golden brown. Thanks to this, the juice is sealed inside the meat, and it turns out juicy.
• Vegetables are added to the meat gradually. First put onions and carrots, and then more juicy vegetables: tomatoes, eggplant, 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 not get digested. This is especially true when the beef is old and requires a long heat treatment.
• Different 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 other spicy herbs, the taste of which causes positive emotions.

Beef stewed with vegetables: a simple recipe

Ingredients:

• beef - 0.7 kg;
• carrots - 1 pc.;
• onion - 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.

Cooking method

• Wash young beef with warm water, rinse with cold. Cut across the fibers into pieces.
• Peel the onion and carrot, wash, cut into strips. Cut the celery stalks into pieces 2-3 cm long.
• Pour oil on a hot frying pan with high sides, put meat, fry over high heat until golden brown. Continuing to fry, put onions, carrots and celery. Shuffle. Cook until the onion has a golden color.
• Put the tomato paste, sugar, mix. After 1-2 minutes, fill the meat with vegetables with hot water or broth so that the contents of the pan are completely covered with liquid. Add bay leaf, pepper.
• Close the lid. Stew meat with vegetables over very low heat until soft - about 1–1.5 hours. Put salt in the middle of the stew. If during cooking the broth starts to boil, add a little boiling water.
• Serve the beef stewed with vegetables to mashed potatoes, rice, pasta.

Beef stewed with vegetables - bell pepper and tomatoes

Ingredients:

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

Cooking method

• Cut the washed beef into small pieces. Fold in a bowl, drizzle with vinegar, leave for 1 hour.
• Peel onions, carrots, garlic. Cut into strips. Use a Korean grater to chop carrots.
• Wash the pepper, remove the seeds. Cut into long strips.
• Jusai sort, cut the dried ends. Cut into pieces 3 cm long. This plant can be replaced with wild garlic or young leaves of garlic.
• Washed tomatoes cut into cubes. If you don’t like their skin in dishes, hold the tomatoes in boiling water for one minute before slicing, rinse with cold water, and peel them.
• Pour one tablespoon of oil into a cauldron, heat. Put the meat. Stirring, fry until golden brown, but do not dry, otherwise the meat will turn out hard, like rubber. Pour boiling water over it - the meat should be completely covered with water, close the cauldron with a lid, reduce heat to a minimum and simmer for 1.5 hours.
• Pour the rest of the oil into the pan, heat it. Put onion, lightly fry. Continuing to fry, add carrots.
• When the onions and carrots are fried, put the tomatoes and warm until the liquid boils away. Add pepper. Put spices, mix.
• Add the grill to the meat. Add as much boiling water as you need for a side dish. Continue stewing for another 30 minutes. 15 minutes before cooking, put chopped jusai and garlic.
• Remove the cauldron from the stove. Add the chopped cilantro to the stew, mix, leave under the lid for 15 minutes, so that the green gives its flavor to the dish. Such stewed beef with vegetables is combined with pasta, mashed potatoes, buckwheat, rice. Gravy from it goes well with the lagman.

Beef stewed with vegetables: with eggplant

Ingredients:

• beef - 0.5 kg;
• carrots - 1 pc.;
• onion - 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 - several branches;
• garlic - 4 cloves.

Cooking method

• Wash the beef, cut along the fibers into strips, and then cut across thin plastic. Sprinkle them with pepper and salt, sprinkle with vinegar. Leave to marinate for 1 hour.
• Peel onions, carrots, garlic. Rinse them with cold water. Cut the onions in 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 peduncle, cut into wide slices.
• Wash the eggplant, cut the ends, cut into cubes 2? 2 cm. Sprinkle with salt, crush with a small load. After 30 minutes, drain the liquid, squeeze the eggplant slightly, lay on a paper towel.
• Wash the tomatoes, cut the stalks, cut into slices or cubes.
• Pour oil into a cauldron. When it warms up, put the pieces of meat, squeezing them from the marinade. Fry on all sides until golden brown.
• Put onions and carrots. Continue frying until the onions are tender. Add the eggplant. Shuffle. When some of the liquid has boiled, put the pepper. After 5 minutes, add the tomatoes. Shuffle again.
• After 10 minutes, put the spices and garlic. Pour hot water to the level of vegetables and meat. Cover the cauldron with a lid, reduce the heat to a minimum. Stew until the meat is soft.
• Remove the cauldron from the stove, put the chopped parsley, mix gently. After 15 minutes, the stewed beef can be laid out in plates.

Recipe with photo

Ingredients:

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

Cooking:

1. First, prepare the products. Pre-unfreeze meat (on bones or fillets), wash it well. We wash the vegetables too. Peel the onion and garlic. Peel the potatoes.

2. Onion cut in half, and then in half circles.

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

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

Cut the beef into small pieces and beat off with a hammer. Sprinkle meat with spices and black pepper. Heat a frying pan with vegetable oil and place slices of beef in it. Fry, stirring, over medium heat until golden brown. Then add onion sliced \u200b\u200bin half rings or feathers.

Next, add carrots chopped into thin semicircles. Fry everything over low heat, stirring occasionally, about 5-7 minutes. Then add chopped bell peppers into the pan.

Salt everything, pour a little water into the pan (about 50 ml) and, stirring occasionally, put out beef and vegetables for about 7 minutes under a covered lid. Add sliced \u200b\u200bfresh tomatoes and chopped garlic, mix. Stew the dish for 4-5 minutes (tomatoes should remain whole).

Delicious beef with vegetables, cooked in a pan, sprinkle with chopped herbs and serve. The meat is perfectly fried and turns soft.

Stew with vegetables - a universal dish for serving for the second for lunch or dinner. You can cook in a similar way pork, beef, poultry, rabbit. Chunks of meat are soaked in vegetable juices and are especially soft, rich and tasty.

How to stew meat?

Anyone can cook stew with gravy even without the proper experience and culinary skills. A little free time, having the right recipe and following simple and affordable recommendations will help to get the desired result.

1. The dish will turn out tastier if the meat is pre-browned.
2. Any of the recipes can be supplemented with other vegetables, seasonings and spices to your taste.
3. Meat can be stewed in a frying pan, in a cauldron, stewpan or pan on a stove, in the form in the oven or in a slow cooker. It is preferable to use dishes with a thick bottom.

Stewed pork with vegetables

From the recipe below, you will learn how to stew meat in a pan. The dish will be a great addition to a potato side dish, pasta or cereals. From the specified number of products, 4 servings of food will be obtained, the preparation of which in total will take no more than an hour. For a rich taste, it is better to marinate pork for an hour and a half.

Ingredients:

• pork - 800 g;
• carrots and onions - 2 pcs.;
• bell pepper - 1 pc.;
• celery stalks - 2-3 pcs.;
• salt, pepper, spices.

Cooking

1. Prepared meat is laid out in a pan with oil and fried until golden brown.
2. Add carrots and onions, fry for 5 minutes.
3. Pour a little water and simmer the contents until the meat is ready.
4. Add pepper and celery.
5. After 10 minutes, the pork stew with vegetables in a pan will be ready.

Beef Stew - Recipe

Beef stew with onions and carrots is equally tasty. This meat variety requires a longer heat treatment and is especially mild in tomato sauce. Tomato paste can be replaced with grated fresh or canned tomatoes, prepared juice, sauce or ketchup.

Ingredients:

• beef - 800 g;
• carrots and onions - 2 pcs.;
• tomato paste - 100 g;
• water - 500 ml;
• flour - 30 g;
• vegetable oil - 4 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. Sauteed chopped beef.
2. Lay the shredded carrots and onions, fry for another 5-7 minutes.
3. Pour water with the paste and flour dissolved in it, season the dish to taste, cover with a lid and reduce heat.
4. Stew with vegetables will be ready in 1-1.5 hours.

Braised rabbit with potatoes

Braised meat with potatoes and vegetables is a very self-sufficient dish that does not require additional preparation of the side dish. It is especially tasty to serve pickles or sliced \u200b\u200bfresh vegetables for a meal. In this design, you can arrange any meat product, in this case, a variant with a rabbit is presented.

Ingredients:

• rabbit - 1 carcass;
• carrots and onions - 2 pcs.;
• potatoes - 1-1.5 kg;
• water - 500 ml;
• vegetable oil - 30 ml;
• laurel, peas of allspice - 2-3 pcs.;
• salt, pepper, spices.

Cooking

1. The prepared rabbit is soaked in clean water or with the addition of white dry wine for 12 hours.
2. Dry the meat, spread it in a cauldron with warmed oil and let it brown on all sides.
3. Add the fried carrots and onions, pour boiling water until the contents are covered and simmer for 40-50 minutes under the lid.
4. Lay potato cubes, throw seasonings and spices.
5. After 30 minutes, the rabbit stewed with vegetables in a cauldron will be ready.

Braised Chicken - Recipe

The recipe for stewed chicken with vegetables will come to the rescue, when in a short time and without extra hassle it will be necessary to arrange a delicious meal. A light, healthy and nutritious dish will perfectly satisfy your hunger and will not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.

Ingredients:

• chicken breast fillet - 400 g;
• carrots and onions - 2 pcs.;
• zucchini and tomatoes - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• paprika, dry herbs, curry - a pinch;
• salt, pepper, spices, herbs.

Cooking

1. The meat is cut into cubes, seasoned with spices, sprinkled with oil, mixed.
2. Spread chicken in warmed butter and brown.
3. Add chopped carrots and onions, fry for 7 minutes.
4. Next, a series of zucchini: chopped vegetable and sent to the meat.
5. Next lay the slices of tomatoes, garlic, season the dish and simmer over moderate heat.
6. After 7-10 minutes, the stewed chicken with zucchini will be ready.

Oven stew with vegetables

Oven stew is especially aromatic and tasty. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the time of the oven heat treatment to 40 minutes. For piquancy, chopped garlic cloves and celery stalks can be added to the vegetable mix.

Ingredients:

• beef - 600 g;
• zucchini and onions - 1 pc.;
• bell peppers and tomatoes - 2 pcs.;
• vegetable oil - 50 ml;
• sour cream - 200 g;
• salt, pepper, spices.

Cooking

1. Beef is cut into slices, pepper, salted, fried on all sides in a frying pan in oil, transferred to a mold.
2. Vegetables are peeled, cut into desired slices, mixed together, seasoned to taste, spread on meat.
3. Sour cream is seasoned, seasoned, distributed over a dish, which is covered with foil and sent to the oven, heated to 200 degrees.
4. In an hour, the stew in the oven with vegetables will be ready.

Braised Chicken with Rice and Vegetables

A great option for a home lunch or dinner is stew with vegetables and rice. In this case, a variation of the execution of the recipe with chicken is presented, however, pork and veal, with and without bones, can be equally successfully used, supplemented with spices and spices at your discretion.

Ingredients:

• chicken - 1 kg;
• carrots and onions - 2 pcs.;
• tomatoes - 800 g;
• garlic - 3 cloves;
• rice - 1 cup;
• water - 500 ml;
• vegetable oil - 100 ml;
• adjika, basil, cilantro - to taste;
• salt, pepper, spices.

Cooking

1. Fry portioned chicken slices until golden brown.
2. Add onions and carrots, roast for 7 minutes.
3. They lay tomatoes, adjika, spices, cover the dish with a lid and simmer until the meat is soft.
4. Rice is boiled separately, added to the meat along with garlic and herbs, heated for 2 minutes.

Beer stew with vegetables

The recommendations below will help you figure out how to cook a stew with vegetables in beer sauce. The technology for creating a dish is elementary and with the right dishes, the result will be excellent: you will need a cauldron or deep saucepan with a thick bottom and walls and a tight-fitting lid.

Ingredients:

• beef - 1.5 kg;
• carrots and onions - 1 pc.;
• tomatoes - 4 pcs.;
• eggplant - 1-2 pcs.;
• bell pepper - 2-3 pcs.;
• garlic - 2 cloves;
• paprika - 1 teaspoon;
• beer - 250 ml;
• salt, pepper, spices, herbs.

Cooking

1. Cut all the components and lay in layers in a cauldron, seasoning each to taste.
2. Pour the contents of beer and simmer in low heat under a lid for 2.5 hours, without stirring.
3. Add greens, simmer for 15 minutes.

Braised meat with mushrooms and vegetables

Braised beef with mushrooms and vegetables, as a rule, is served with a side dish of rice, which harmoniously eliminates the sharp taste of the dish. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix bought in a store. For an hour you can arrange a meal for 4 people.

Ingredients:

• beef - 600 g;
• carrots and onions - 1 pc.;
• vegetable mix - 500 g;
• ginger - 1 tbsp. a spoon;
• garlic - 1 clove;
• mushrooms - 300 g;
• broth - 300 ml;
• red pepper flakes - 1 tsp;
• salt, pepper, spices, herbs.

Cooking

1. Separately, sliced \u200b\u200bbeef and onions with carrots, ginger and garlic are fried.
2. Connect the components together, add other components and simmer under the lid on a quiet fire for 40-50 minutes.

Stew in a slow cooker

Having a multivar in the arsenal of kitchen gadgets, even a teenager can cook an appetizing and tasty dish - it's so simple and not troublesome. Especially tasty is stew with vegetables. In this case, the chunks can not be fried in oil, which will make the dish even more useful and dietary.

Ingredients:

• chicken - 1 kg;
• large carrots and onions - 1 pc.;
• sweet pepper and tomatoes - 3 pcs.;
• italian herbs - 1 teaspoon;
• garlic - 2 cloves;
• paprika - ½ teaspoon;
• salt, pepper, herbs.

Cooking

1. The meat and vegetables are cut, placed in a bowl, seasoned and turned on the "Stewing" mode.
2. After an hour, the stewed chicken with vegetables in the slow cooker will be ready.

People who refuse meat do not even understand how much they lose. Not only are the dishes from it tasty and nutritious, so also the mass of useful microelements contained in it does not reach the “addressee,” that is, the human body. The most popular meat is beef. It is not as fat as pork, but no less tasty. And with vegetables - just the best option for people who care about their health.

Firstly, this kind of meat is good for the body. Beef contains various trace elements, iron, vitamin B12, zinc, selenium, monounsaturated, saturated and polyunsaturated fats, protein and so on. Secondly, much more useful than fried and even baked. Thirdly, with vegetables (namely with them) it automatically turns into a storehouse of substances necessary for the body. So please yourself and cook dinner according to one of the recipes given in this article.

Braised beef with vegetables requires: two potatoes, a pound of meat, two each of bell pepper, carrot and tomato, one each of onion, zucchini and eggplant, 50 grams of tomato paste, dill and parsley, 100 grams of asparagus beans and lettuce , 100 milliliters of water, a glass of broth, bay leaf, black pepper, salt, 2 tbsp. l sugar. So, the beef fillet needs to be washed, dried, cut into cubes and sautéed in a pan until golden brown, then put in a pan. Now work with vegetables. Potatoes need to be cut into cubes and also fried, and zucchini, eggplant and asparagus beans - in small pieces. All vegetables are laid out in a meat pan. Now onions (half rings) with carrots (on a grater) are fried in a pan, tomato paste, half a glass of broth are added there, then, to remove acid, pour sugar into the pan. Now its contents can be laid out for meat and vegetables. Stew it all for 10 minutes. At the end, bell pepper and tomatoes, cut into small pieces, are added to the pan. Add the remaining broth and simmer it for another 20 minutes. Do not forget to stir the cooking dish. Before serving, braised beef with vegetables is sprinkled with chopped herbs and garnished with lettuce.

There are recipes that do not require the use of so many ingredients. Say beef stew with onions. Take 100 grams of flour, a little ground black pepper, salt, a kilogram of beef (without bones), vegetable oil, a bottle of beer, 2 cloves of garlic, 4 onions, half a spoonful of dried thyme and in a large bowl you must mix salt, pepper and flour, and then put there meat cut into cubes. In a pan, beef should be fried until golden brown, add greens, thyme, bay leaf, garlic, sugar and onions (half rings) to it. All this must be fried for 5-7 minutes. Then you can pour the contents of the pan with beer and simmer for about an hour and a half over low heat.

In the process of cooking dishes from such meat, it is not necessary to use fresh vegetables. Braised beef with pickles is an example of the unusual taste of ordinary foods. Take half a kilogram of meat, a tablespoon of butter, two onions, four pickles, garlic, green onions, pepper and salt to taste. The fillet is fried in slices in butter with the addition of onions (half rings). There you can add chopped garlic, add boiling water (half a glass) and simmer for about 10 minutes. Then send it to a frying pan (finely chopped). The dish should be stewed for another 20 minutes, stirring. It is served with raw onions, sliced \u200b\u200bin rings.

As you can see, beef dishes, especially if stewed with vegetables, can be a great dinner or lunch.

Step 1: prepare meat products.

First of all, we wash a piece of fresh beef and bacon or lard with a layer of meat under cold running water. We dry them with paper kitchen towels and put them on a cutting board. Salo immediately chopped into cubes or straws up to 1 centimeter thick and sent to a deep plate.

Cut the film from the meat, as well as the small bones that could remain on it after chopping the carcass, cut it into large pieces of size from 2, 5 to 3 centimeters  and send to clean dishes.

Step 2: fry the meat products.

Then we put the pan on medium heat and pour 2 tablespoons of vegetable oil into it. A few minutes later we put the fat there and fry it 2-3 minutesuntil transparent, stirring vigorously with a kitchen spatula.

After that, add the chopped fillet to it and fry them together until the meat is covered with a golden blush. At this stage bring  beef until complete readiness, it should be covered with a fairly dense crust, which will help preserve part of the juice during stewing.

Step 3: stew meat products.

As soon as the meat products reach the desired consistency, we transfer them to a deep cauldron and put it in place of the pan. Pour the meat with broth and red dry wine. Mix everything with a wooden kitchen spatula, bring the liquid to a boil, reduce the heat to small, cover the cauldron with a lid and simmer the beef for 1 hour.

Step 4: prepare vegetables and herbs.

Meanwhile, using a new kitchen knife, peel the carrots, onions and garlic, and cut the stalks off the sweet peppercorns and gut them from the seeds. Then we wash them together with herbs, dry, put them on a clean cutting board and chop them in turn. Onions - in cubes, half rings or quarters up to 5 millimeters thick.

Carrots - rings 5-6 mm thick. Sweet pepper - a long thin straw. We chop the garlic in small pieces, and chop the greens and arrange the slices in separate small bowls.

Step 5: preparing a gas station.

Next, pour a little cold purified water into a glass, add the sifted wheat flour there and mix them with a tablespoon to a homogeneous consistency.

Step 6: bring the dish to full readiness.

After 1 hour, we check how our meat is there. During this time, a little more than half the liquid evaporated, the beef became soft and quite tender in taste. Add onions to it and simmer them together. a few minutes  to the transparency of the vegetable. Next, put in the cauldron carrots, chopped garlic and cook everything over moderate heat 20–25 minutesstirring occasionally.

Then we send sweet peppers there and keep the products on the stove for more 10 minutes.

Once the vegetables are fully cooked, season them to taste with salt and all the spices that are indicated in the ingredients: paprika, chili, ginger, thyme, as well as garlic granules. Stewing still 2 minutes  and pour flour dressing into the cauldron.

Thoroughly mix the ingredients to a homogeneous consistency, bring the liquid to a boil, cook until slightly thickened and turn off the stove. We cover the cauldron with a lid and let the finished dish stand in this form 5-7 minutes. After that, we lay it out in portions on plates, sprinkle each with chopped herbs and serve to the table with your favorite side dish.

Step 7: serve beef stew with vegetables.

Beef stewed with vegetables is served hot as the second main dish, after sprinkling each portion with chopped parsley. Such meat can be served with any side dish you like, for example, cereals from different cereals, pasta, mashed potatoes, jacket potatoes, boiled or steamed rice and salad. Enjoy a delicious and simple meal!
Bon Appetit!

Beef must be seasoned with salt at the end of cooking, if done earlier, this product will bind the meat tissue and from this it will become dense, and also slightly dry;

For serving, you can use any other herbs: dill, cilantro, green onions, basil;

Sometimes vegetable oil is replaced with butter;

A set of spices is not essential, use any others that are suitable for meat dishes;

In a cauldron, along with carrots and garlic, you can add fresh-frozen or canned peas, corn and layers of champignons.