Few people will be indifferent to fried potatoes. It is prepared with onions, lard, mushrooms, liver, meat, minced meat, various spices, sausages, etc. And although this dish is quite high in calories, many people love it.

Fried potatoes with stewed meat are an excellent dish for a hearty lunch. The stew usually contains broth. If you fry potatoes immediately with it, you will end up with stewed potatoes rather than fried ones. Therefore, I fry the stew separately so that the broth evaporates, and then combine it with almost finished fried potatoes.

First, I prepare the ingredients for cooking fried potatoes and stew in a frying pan.

Nowadays it is difficult to find a good store-bought stew (it’s great if you have your own production). I am lucky that in our region there is a manufacturer of stewed meat of excellent quality - as they say, “as before.”

First, I put the fat from the stew into the frying pan where I plan to fry the potatoes. If there is not enough of it in the jar, then I use additional vegetable oil or fat.

I put the stew in another frying pan.

Then I fry it until the liquid disappears completely, you can brown the pieces a little more.

At this time, wash the peeled onions and cut them into cubes.

I peel and wash the potatoes.

I cut it into cubes or slices.

I heat a frying pan with fat and add chopped potatoes.

I fry the potatoes until half cooked, add chopped onions, salt and pepper to taste.

I mix the ingredients and fry the potatoes until almost soft.

I add the prepared stew to the potatoes, stir and cook the dish for about 5 more minutes.

I chop the greens.

I serve fried potatoes with stew in portioned pans, sprinkled with herbs. Pickled cucumbers go perfectly with this dish.

Enjoy your meal!

I don’t know about you, dear friends, but I really love this - we cook stewed potatoes with stewed meat in a saucepan. The dish will be especially excellent with homemade stew, but a good store-bought one will also work. Potatoes can be cooked with yushka - very tasty, or you can make it thicker, almost without yushka - also not bad. Stewed potatoes with stew are perfect for lunch; you can serve it with fresh herbs, pickled or fresh cucumber/tomato.

Prepare the ingredients according to the list.

Since this is the season for young vegetables, new potatoes work well. Peel and wash the tubers, cut into small circles or cubes - as you like. Then prepare a pan for stewing and put the potatoes into it.

Next, peel and wash the carrots and onions. Cut the carrots into slices, chop the onion into half rings. Transfer vegetables to potatoes. You can add your favorite vegetables if you wish.

Immediately uncork the can of stew and transfer all the contents into the pan. It is not necessary to use beef stew; pork, chicken, or turkey are perfect.

If you want potatoes with yushka, pour in clean filtered water. Place the pan on the stove, add bay leaf and spices during cooking. Before adding salt, be sure to take a sample, since store-bought stew is often quite salty. Simmer all ingredients covered for 25-30 minutes. At the end, season everything with a handful of chopped fresh dill.

Stewed potatoes with stew in a saucepan turn out very tender, tasty and aromatic. Be sure to try it!

Enjoy your meal!

There was a time when stew with potatoes was considered a delicacy. In Soviet times, getting the treasured tin jar was not easy. Now stew is sold at every turn, and the younger generation does not consider it valuable. I advise you to surprise your family by preparing a slightly forgotten, but tasty and satisfying dish. Everything will take 45-50 minutes.

It is better to buy premium quality pork or beef stew, which has less fat. Along with the vegetables listed in the recipe, you can use pickles, zucchini, hot peppers and mushrooms.

Ingredients:

• potatoes – 6-7 pieces;
• stew - 1 can (350 grams);
• onions – 1-2 pieces;
• garlic – 1-2 cloves;
• large tomato - 1 piece;
• carrots – 1 piece;
• butter – 1 tablespoon;
• vegetable oil -2-3 tablespoons for frying;
• tomato paste (sauce) – 2 tablespoons;
• greens - to taste;
• salt and pepper - to taste.

How to cook potatoes with stew

1. Cut the onion into thin half rings, the garlic into small slices. Grate the carrots on a coarse grater or chop into thin circles. Chop the tomato as finely as possible.

2. Place the stew on a plate. Remove all white fat, otherwise it will congeal on the finished dish. Mash the cleaned meat with a fork. Cut large pieces into several small ones across the grain.

3. Peel the potatoes, cut into slices or medium-sized cubes (3-6 cm).

4. Place the pieces in a saucepan, pour water above the potato layer a couple of centimeters.

5. Place the pan on the fire, bring to a boil, then reduce the heat to a minimum. Simmer covered, stirring occasionally so that the potatoes do not stick to the walls.

6. Heat a frying pan with vegetable oil. Add the onion and fry for 5-7 minutes over medium heat, stirring until golden brown.

7. Add carrots, fry for another 3-5 minutes until the pieces become soft.

8. Place the tomato in the pan and fry for another 2-3 minutes.

9. Add tomato paste (sauce), stir, wait until the vegetable mixture boils.

10. Place the stew into the frying pan. Increase heat slightly, stirring and frying for 3-4 minutes.

11. Add the contents of the frying pan to the pan with the potatoes (drain off any excess broth first, if there is any left). Simmer over low heat, covered, for 5-7 minutes.

12. Chop the greens.

13. Add herbs, garlic and butter to the pan. Stir, cover and remove from heat. Let it brew for 3-5 minutes.

14. Divide the hot potatoes and stew into plates and serve.

Every housewife tries to diversify the daily menu. And while preparing delicious side dishes for the holiday table is not difficult, difficulties may arise with ordinary food. Sometimes there is not enough time and imagination to prepare a delicious dinner. This is especially true for second courses. All women used stewed meat at least once in preparing a dish. Try the Stewed Potatoes.

You'll see, your household will be happy. Despite such classic ingredients, this dish is distinguished by its unique and rich taste.

Cooking potatoes with stewed meat in a saucepan

The simplest recipe for preparing such a second course is considered to be stewed potatoes with stewed meat in a pan. You can choose the stew at your discretion: pork, goose, beef, chicken. Prepare the necessary ingredients and kitchen utensils. Let's start the cooking process.

Compound:

• potato;
• carrot;
• any stew in pieces;
• bulb onions;
• bell or allspice;
• salt and seasonings.

Preparation:

Read also:

Recipe for delicious potatoes with vegetables and stew

To diversify your daily diet, we recommend trying stewed potatoes with stewed meat and sautéed vegetables. This dish will not only be nutritious, but also healthy, and the vegetables will add an extraordinary taste to the side dish. Let's look at the recipe step by step with photos.

Compound:

• potato;
• tomatoes - 3-4 pcs.;
• sour cream - 50 g;
• bell pepper and peas;
• carrot;
• sunflower oil;
• onion;
• Bay leaf;
• seasonings and salt;
• garlic;
• stew.

Preparation:

Quick second dish in a slow cooker

A multicooker has now become an indispensable assistant for many housewives, because with the help of such a simple kitchen appliance you can prepare many different and tasty dishes. The most important thing is that a woman only needs to prepare all the ingredients, chop them, place them in the multicooker bowl and set the desired program mode. It’s especially convenient to cook in a slow cooker when you don’t have enough time.

Stewed potatoes with stewed meat can also be prepared in a slow cooker. This side dish turns out crumbly, tender, soaked in spices, seasonings and fat. Believe me, a dish prepared in a slow cooker will not leave your household indifferent. Let's look at the successive stages of preparation.

Compound:

• potato;
• Bay leaf;
• onion;
• garlic;
• carrot;
• stew (it is best to use beef);
• salt, seasonings;
• allspice;
• greenery.

Preparation:

1. Before you start cooking, make sure you have all the necessary ingredients on hand.
2. At the preparatory stage, we peel the potatoes, onions and carrots, wash them all thoroughly and chop them. Onions can be cut into half rings, and carrots into cubes.
3. The next stage is uncorking the stew. After this, put the contents of the jar into a deep bowl.
4. The stew should be thoroughly mashed with a fork so that no large pieces remain. Thus, its juice and rich taste will permeate the potatoes. Fat and liquid should not be drained from the jar, as the potatoes will be stewed in them.
5. Prepare the multicooker bowl and secure it. We do not use sunflower or butter for stewing.
6. Place all ingredients in a bowl: potatoes, carrots, onions, stewed meat, bay leaf.
7. Salt and season everything with spices.
8. Then add 2-3 tbsp. l. boiled water (can be hot).
9. Mix all ingredients thoroughly again.
10. Close the lid and set the “Extinguishing” program.
11. Cooking time is 60-70 minutes.
12. At the end of the program, mix the stewed potatoes with the stew and transfer them to the pan. The dish is ready to eat.

Potatoes with stewed meat is a dish that can be quickly prepared and perfectly satisfy your hunger when you don’t have time to prepare delicious dishes. You don’t need to be a chef to prepare it, however, using our recipes you can prepare a very appetizing dish that will look like an expensive dish from a restaurant.

The assortment of stews is quite varied. In any store you can buy canned beef, pork, chicken and even horse meat. To be sure of the safety and quality of the product, you must select canned food with the GOST mark. This ensures that the meat contained in the container has been thoroughly tested and meets the requirements for packaged food products, which means it can be safely consumed.

When buying canned food, do not forget to look at the amount of meat it contains, it should be at least 70%.

Most often, stew cooked with potatoes comes in handy at the dacha, on hikes, while fishing, etc. This dish can also be prepared quickly and inexpensively by busy students on a budget.

Dishes prepared with its addition are nourishing and tasty. There are several options for preparing stewed potatoes in different ways.

Stewed foods are healthier than fried foods. By following the correct principles and nuances of cooking stews, you will end up with wonderful, delicious dishes.

Important principles:

1. In the preparation of stewed meat dishes, onions are a very important detail. To maintain juiciness, it is better to fry the meat on onions, but you should not stir it too often during frying.
2. When stewing potatoes with stew, you should always have a supply of liquid to add if it evaporates.
3. It is best to simmer foods over moderate heat.
4. To avoid oversalting the dish, be sure to consider the salt content in the stew.

Recipe for cooking potatoes with stew in a slow cooker

Potatoes prepared according to this recipe turn out very juicy. It is best served hot, sprinkled with finely chopped fresh dill.

• 1 kg of potatoes;
• 1 can of stew;
• carrots, onions 1 pc.;
• a bunch of dill;
• French herbs;
• water.

1.First, prepare the vegetables: rinse thoroughly under water and peel.

2. Then chop the carrots on a coarse grater and finely chop the onion. We put everything into a multicooker - an excellent device that replaces a hob or oven.

4. Place the contents of the jar on a plate and chop large pieces of meat using a fork and knife.

5. We send the meat to the vegetables. We take a small amount of spices and sprinkle them on the stew and vegetables.

6. Since the stew and French herbs contain salt, add only a small pinch of salt. Pour in two tablespoons of water and mix everything well, evenly distributing the meat, vegetables and spices.

7. Close the multicooker lid, select the stewing program and start it for 1 hour.

After the specified time has passed, we take out the finished potatoes, place them in plates and enjoy the taste.

Potatoes with stewed meat stewed in a saucepan

An easy recipe for all times. Despite the simple ingredients used, it is great as a first course for lunch. If desired, you can add sour cream or mayonnaise to it.

To prepare you will need:

• young potatoes – 7 pcs;
• 250 gr. any stew;
• water – 1 – 2 glasses;
• 1 onion;
• 1 carrot;
• green onions or dill;
• 2 bay leaves;
• salt and ground pepper to taste.

1. Clean the tubers, wash them and cut them into two parts. Fill with water and set to cook until half cooked.

2. While it is cooking, cut the carrots into small circles and chop the onion.

3. Then add stewed meat and onions and carrots to the potatoes. Sprinkle with salt and pepper, add bay leaf, reduce heat and simmer until done.

When serving, sprinkle with dill or green onions.

It is most convenient to serve the stew in sauce in a deep plate so that the sauce does not spread.

Fragrant potatoes with stew, cooked in an ordinary pan, turn out to be quite rich - an excellent replacement for various meat broths.

How to cook delicious potatoes with stew in a frying pan

An amazing recipe for stewed potato gravy. This nutritious dish prepared from ordinary ingredients will not leave indifferent even the most demanding lovers of a hearty meal.

To prepare you will need:

• 6 -7 large potatoes;
• a can of beef or any other stew;
• 2 onions;
• vegetable oil;
• half a head of garlic;
• Bay leaf;
• 1 teaspoon turmeric;
• ground pepper;
• a bunch of green onions.

We will use two frying pans for cooking.

1. Peel the onion and cut into half rings.

2. We also peel the garlic, cut it into small slices, add it to the onion and fry it a little in vegetable oil.

3. Next, open a can of stewed meat and put the contents in a frying pan; break up large pieces of meat with a wooden spatula for mixing. The fat from the can will melt on its own during the frying process. Add bay leaf and sprinkle with pepper. Cover with a lid and leave on low heat so that the bay leaves release their flavor.

If the stew is dry, add a little water.

4. The potatoes must be peeled and washed, then cut into cubes, not very thin and not very small, so that they do not turn into porridge, and fry in oil over high heat. Ideally, it is better to fry in butter, it turns out tastier.

5. Sprinkle the potatoes with turmeric and leave to fry for a minute to form an appetizing crust, then stir and let fry for another minute. You can even overcook it a little so that the crusts are a nice brown color; they will soften as soon as you add the liquid stew.

6. Mix everything and leave for about 10 minutes if the potatoes are not cooked.

7. Sprinkle the finished dish with chopped green onions. The smell and appearance of a frying pan cooked at home is not inferior to a royal roast from a restaurant.

Serving such a dish on a beautiful plate, guests and loved ones will enjoy the savory taste of potatoes with stew, appreciate your efforts and perhaps even ask for more.

Delicious recipe with mushrooms

This hearty and delicious recipe takes approximately 1 hour to prepare. The taste of potatoes is so rich that it is impossible to tear yourself away. This versatile dish can be served as a complete dish on its own for lunch or dinner.

To prepare you will need:

• 300 – 400 gr. fresh mushrooms (preferably champignons);
• 9 – 10 pcs. potatoes;
• 2 medium carrots;
• 1 can of stew (beef or chicken);
• sunflower oil;
• ground pepper, salt to taste;
• greenery.

1. Peel the potatoes, wash them, cut them into large cubes and put them in water over medium heat. After boiling, cook in a covered pan over low heat.

2. Pour oil into a frying pan and fry the grated carrots. Simmer over medium heat, stirring constantly for several minutes.

4. Then put the pre-peeled and chopped mushrooms into the softened carrots and onions.

Simmer everything for about 5 minutes, after which we put the stew from the jar on top in small portions. Sprinkle with salt and pepper; you can also add aromatic herbs and bay leaves if desired. Simmer everything together for about 6 more minutes.

5. Carefully drain the water from the pan with the boiled potatoes, but not necessarily all of it, and mix with the fried mushrooms. Let it simmer a little more under the lid for 5 – 7 minutes.

A delicious nutritious dish is ready!

Cooking option with vegetables in a cauldron

This method is suitable for cooking on hiking trips, fishing, or just gatherings in nature. Dishes cooked over a fire in a cauldron turn out especially juicy and unusually aromatic, thanks to the environmentally friendly material.

The big advantage of cooking in a cauldron is its thick cast iron walls. Such cookware can withstand high temperatures and is suitable for use on an open fire at any time of the year. There are also cauldrons with a flat bottom for cooking on stoves.

The main thing in this dish is to choose the right stew; canned food should contain a lot of meat.

To prepare you will need:

• a can of pork stew containing 97% meat;
• about 2 kg of potatoes;
• 2 small carrots;
• 1 eggplant;
• 1 red bell pepper;
• 2 onions;
• garlic 5 – 7 cloves;
• vegetable oil.

1. All vegetables must be peeled and washed. They need to be cut quite large for the stew.

2. Pour vegetable oil into a cauldron and fry chopped garlic, onions and carrots in it.

If you do not have the vegetables specified in the recipe, you can replace them with any others. Don’t be afraid to experiment, this way you will get a dish that tastes new.

4. Place and fry potatoes in a cauldron.

We chop the tomato coarsely, after scalding it in boiling water and removing the skin.

5. Add eggplant, pepper and tomato to the potatoes. Following the vegetables, add the pork stew.

If you want to make a stew with a lot of gravy, pour hot boiled water.

6. Salt the dish and simmer until done.

To prepare stew with stew on the stove it will take 10 - 15 minutes from the start of boiling, and for the outdoor cooking method it will take a little longer.

Another culinary masterpiece is ready!

Potatoes with stewed meat and stewed vegetables are served hot along with herbs.

Delicious potatoes with stewed meat and tomato paste

Another simple recipe option to add variety to your menu. For it, you can use any stew with a low fat content so that the potatoes do not turn out too greasy. And tomato paste can be replaced with ketchup.

To prepare you will need:

• 1 can of stew;
• 1 large carrot;
• 4 – 5 large potatoes;
• 1 onion;
• 2 tbsp. tomato paste.

1. Peel, wash and chop the onions and carrots. Fry in a frying pan until softened.

2. Peel, wash and cut the potatoes into cubes. Place in boiling, slightly salted water, cover tightly with a lid and cook until tender.

3. Add tomato paste to the vegetables in the pan and stir for a few minutes to evaporate the ferrous taste of the paste.

4. Add vegetable dressing to the prepared potatoes and mix well.

The dish is ready to eat.

You can serve a salad of fresh vegetables separately with stewed potatoes and stew.

Enjoying the taste of this dish in various variations, you understand that such a simple component as this canned food can serve as an alternative to regular meat, the main thing is to choose a quality product. We hope that housewives will like our recipes and will help them quickly, inexpensively and very tasty prepare a decent lunch or dinner.

Bon appetit!