Beef stew

Beef with apples and prunes, stewed with cider in a pot

beef (pulp) – 600g; cumin – 1/2 tsp; salt - to taste; ground dark pepper - to taste; flour - 2 tsp; vegetable oil for frying; onion – 1 pc.; apples (sour) – 2-3 pcs.; prunes (pitted) – 50g; dry cider – 1 glass.

Roast beef with potatoes and mushrooms

potatoes – 1kg; meat (beef, pulp) – 300g; mushrooms (champignons) – 200g; onion – 1 pc.; carrots – 1 pc.; tomato paste – 2 tbsp; vegetable oil – 30 ml; water – 600-700 ml; salt - to taste; ground dark pepper - to taste.

Meat with baked peppers and olives

meat (pork, beef or chicken fillet) – about 300g; sweet bell pepper – 4 pcs. (large); onions – 2 pcs.; garlic – 1 clove; tomatoes in their juice (passata) – about 200ml; salted olives – 1 jar; fresh herbs (parsley, basil

Beef heart stewed with vegetables in a cauldron

beef heart – 800g; potatoes – 700g; carrots – 200g; celery (root) – 150g; onion – 100g; reddish onion – 100g; vegetable oil – 30 ml; dry wine (reddish) – 3 tbsp; garlic – 2 cloves; Bay leaf; allspice; salt - to taste

Meat with eggplants in Georgian style

meat (sliced pork or beef) – 300g; onions – 1 pc.; carrots – 1 pc.; eggplants – 2-3 pcs.; sweet pepper – 1 pc.; tomatoes – 3-4 pcs.; garlic – 2 cloves; vegetable oil for frying; butter – 1 tbsp. l.; fresh herbs (parsley,

Mexican minced meat with vegetables and beans

minced meat (beef or mixed) – 250-300g; sweet bell pepper – 2-3 pcs.; onions – 1 pc.; garlic – 2 cloves; eggplants – 2 pcs.; carrots – 1 pc.; tomatoes in their juice (without skin) – 250 ml; canned beans (natural)

Roast beef with vegetables and plums

beef (pulp) – 800g; tomatoes – 400g (juicy, but slightly unripe); plums (any type) – 250g; bell pepper – 200g; turmeric – 1 tsp; salt - to taste.

Beef stew with cherry tomatoes, champignons and pickled onions

beef – 1.2-1.5kg; butter for frying – 2 tbsp. l.; vegetable oil for frying – 2 tbsp. l.; onions - 1 large onion (or 4 small ones); salt – 1 tsp; dark ground pepper - to taste; cherry tomatoes (in their juice) – 1 ban

Stewed potatoes with meat and pickles

potatoes – 1.5kg; meat (pork or beef) – 400g; pickled cucumbers – 150g; carrots – 100g; cucumber pickle – 700g; bay leaf – 3-4 pcs.; tomato paste – 1 tbsp; salt - to taste; dark ground pepper – 1 pinch.

Beef stew with grilled bell peppers

beef (pulp) – 600-700g; butter for frying; vegetable oil for frying; onions - 2 huge onions; garlic – 2-3 cloves; chicken bouillon cubes – 2 pcs.; parsley (greens) – 1 handful; bay leaf – 2-3 pcs.; dark pepper – 4-5

Armenian beef khashlama with beer

veal brisket - about 1 kg; beef – about 800g; onions – 3 pcs. (big); bell pepper – 3 pcs. (various colors); eggplant – 1 pc.; tomatoes – 3 pcs.; potatoes – 5 pcs.; (big); garlic – 1 head; beer – 1 can (330 ml); spices (p

Stewed potatoes with meat

potatoes – 10-12 pcs.; ribs (veal, beef) – 1 kg; onions – 1 pc. (large onion); salt - to taste; bay leaf – 1 pc.; dark ground pepper - to taste; thyme (fresh or dried) - to taste; vegetable oil for frying.

Stewed lung with vegetables

light (beef) – 300-400g; zucchini (young, thin-skinned) – 2 pcs.; carrots – 1 pc.; onion – 1 pc.; dark pepper (ground) - to taste; salt - to taste.

Beef stew with beets and prunes

beef (pulp) – 500g; onions - 1 large onion; beets – 1 pc. (large); snow-white dry wine – 200 ml; prunes – 10-12 pcs.; aromatic peppercorns – 6 peas; dark ground pepper – 1/4 tsp; flour – 1 tsp; vegetable oil for frying

Stewed potatoes with liver in a slow cooker

potatoes – 1kg; liver (pork or beef) – 300g; carrots – 1 pc.; dill – 1 bunch; green onions – 1 bunch; spices for meat - to taste; mayonnaise – 70 ml; bay leaf – 4 pcs.; water – 300 ml; salt - to taste.

Beef stew with potatoes and juniper

beef (flesh with layers of fat) – about 300g; potatoes – 5-6 pcs.; celery (root) – 1/2 pcs.; onion – 1 pc.; juniper (dried berries) – 3-4 pcs.; salt, dark peppercorns - to taste; olive oil for frying; garlic – 2 cloves;

Meat stew with potatoes (3rd ingredient O. Henry)

beef (loin) – about 500g; potato; salt, pepper, allspice, cloves, bay leaf - to taste; flour (for breading); olive oil for frying.

Gourmet sapzi - Iranian green stew

dried spice mixture (parsley, green onions, cilantro, fenugreek, also called shambola) -200g; beef (lamb in the original) – 1 kg; dried beans – 1 cup; onions – 4-5 pcs. less possible; salt, pepper - to taste; dried limes (cost 1

section: Iranian cuisine

Vegetable stew with meat and red wine

meat (veal, pork or chicken pulp) – 400g; potatoes – 3 pcs. (medium size); reddish sweet pepper – 2 pcs.; tomatoes – 2 pcs.; mushrooms (champignons can be used) – 200g; onion – 1 pc. (large onion); reddish wine - 1 glass; meat broth

Tongue stew

beef tongue – 600 g; potatoes – 4 pcs.; carrots – 1 pc.; onion – 1 pc.; greens, parsley root, ground dark pepper, salt - to taste.

section: Recipes from the language

Danish meat stew with dark beer (Labskovs)

meat (beef or pork pulp), potatoes, onions, water (or meat broth), dark beer, bay leaf, dark peppercorns, salt, vegetable oil for frying.

section: Danish cuisine, Stew

Hamin (cholent) - Jewish stew of meat with potatoes and chickpeas

lamb or beef (pulp), basturma, beef broth, chickpeas (or snow-white beans), red beans, carrots, potatoes, tomatoes, onions, bay leaves, ground cumin - 1.5 tsp, ground turmeric, hot reddish pepper, vegetable oil

section: Beef dishes, Jewish cuisine

Boiled meat stew

meat (lean beef), potatoes, carrots, parsley root, green peas, flour, butter, sour cream, herbs, tomato paste, salt.

section: Diet (Diet is a set of rules for eating food by a person or other living organism) for diseases of the liver and gallbladder, Stew

Bulgarian beef stew

beef, dry wine, flour, carrots, green beans, potatoes, vegetable oil, salt.

Country stew with Ommegang beer

pork, chicken breasts, flour, onions, garlic, white beans, celery (cuttings), carrots, Dijon mustard, apple vinegar, Ommegang beer, beef broth, smoked meats, Kielbasa sausages, bay leaf, dark pepper, rosemary St.

section: Belgian cuisine

Beef stew with vegetables (puff paste)

beef (can be lamb), onions, potatoes, carrots, fresh white cabbage, green beans, tomato paste, garlic, fresh parsley, salt, ground pepper.

Beef stew

Beef stew is a simple and healthy daily meal for the whole family, which can be prepared throughout the year with any seasonal vegetables of your choice. Almost always, the most common participants in similar stews are carrots, cabbage and onions, since these vegetables are stored for a long time and are constantly on store shelves at an affordable price, but during the ripening season, bell peppers, zucchini, eggplants, tomatoes and the rest of the vegetables, creating various noteworthy compositions that appeal to his taste. To make beef stew, they usually choose cheap varieties of this healthy type of meat, rich in proteins and iron, since long stewing with vegetables can give a completely different life to even a solid meat product, making it soft, tender and very easy to chew and digest. The result is a tasty, satisfying and completely dietary dish, suitable for adults and children, which successfully combines meat and a vegetable side dish and can take up a worthy place in your everyday diet.

Now I would like to bring to your attention a very special recipe for beef stew, which was invented several years ago by my father, who until then did not know how to create anything harsh in the kitchen. But life turned out in such a way that he had to learn to cook several of the most ordinary dishes, mainly according to my instructions or the advice of friends. But to this day, dad cannot answer the question of how a recipe for a breathtakingly delicious beef stew suddenly appeared, but this hearty dish has firmly taken root in our family and has gradually become my signature dish too.

Beef stew is prepared using very common technology and, as is clear from the context, even an inexperienced cook can handle its preparation, because the main thing in this matter is to be patient and carefully cut the meat and numerous vegetables, and then you just need to throw everything into a cauldron or saucepan and leave alone on the stove for two hours. As a result of leisurely stewing or even simmering over low heat, beef prepared according to this recipe comes out unusually tender and juicy, and in addition, it is practically saturated with the tastes and smells of various vegetables, so fans of both meat and vegetable dishes will like it. Stewed vegetables simply serve as an ideal side dish for meat, because this self-sufficient dish has a low calorie content (171 kcal per 100 g) and is completely suitable for those losing weight and those who follow a healthy lifestyle, and the beautiful taste characteristics and high nutritional value of beef stew make it a good option for family meals. lunches or dinners. Bon appetit!

Necessary information

Difficulty level:	3*	Serving Size:	140 g
Preparation time:	2.5 hours	Calorie content per serving:
Number of servings:	10	Cost of one serving:	40 rub.

How to cook beef stew with vegetables - recipe for stew with beef, onions, carrots and cabbage in a cauldron with step-by-step photos

INGREDIENTS:

800 g beef
2 Wed. onions
2 Wed. carrots
350 g cabbage
3 Wed. bell peppers
40 ml vegetable oil
salt, dark pepper, spices for meat or cabbage

COOKING METHOD:

1. In order to prepare beef stew with vegetables, you need to start by preparing the meat. The beef should be thoroughly washed, dried and cut into small cubes.

2. Heat vegetable oil in a cauldron and add cooked meat. Cook over medium heat, stirring occasionally, for about half an hour or exactly as long as the vegetables are being prepared.

3. While the meat is stewing, you need to prepare all the vegetables for the stew.
Peel the onion and chop fairly finely. 4. Peel the carrots and cut into cubes.
You can, of course, grate it on a large grater to save time, but then in an hour and a half of stewing it will turn into porridge, while the beautiful orange cubes will look very appetizing in a stew. 5. Peel the pepper from seeds and membranes and cut into small squares.

6. Also cut the cabbage into small cubes.
7. Place the chopped vegetables in a cauldron with the meat, mix everything well and simmer over low heat under the lid for 1 hour.
During this period of time, it is better to check several times that nothing is burning and at the same time stir additionally. 8. Then remove the lid, add salt and spices to the stew and cook over high heat for another 30 minutes, so that most of the water boils out of it.

A fragrant, tasty and healthy stew of beef and vegetables is ready! It is not even necessary to prepare any additional side dish for it, since the richness of stewed vegetables serves as the best accompaniment to this meat dish. Bon appetit!

Beef stew

Beef stew with pumpkin in beer

“Halloween” beef stew with pumpkin in black beer. This is just some kind of holiday, not a stew! You can use any kind of beef - even the most desperate - it will become soft and juicy, the pumpkin will enrich the taste, and black beer will add a rich bready note to the taste of the meat... A “colorful mood” is guaranteed for you!

Homemade lasagna “Bandiera Italiana” with ragu “Bianco”

More than once on this website I have seen comments asking how to prepare lasagna at home, without having to find it in stores (as I understand, this eccentric is not sold in every Russian outback) or waste banknotes that are not excessive in the family budget. And really, how is lasagna prepared at home? In essence it is quite simple, although in the physical, temporal and moral sense it is not very simple.

Beef stew using slow cooking method

Slow cooking, a method that is rapidly gaining popularity, is especially good for making meat stews. Cheap, “wiry” meat in this recipe is even better than precious meat. Long heat treatment at a relatively low temperature leads to the fact that all the rough ligaments and films of meat are very softened and dissolved, while the muscle fibers remain soft and do not become coarse, as during ordinary cooking. The meat eventually becomes tender and acquires the unforgettable taste of true beef stew. The dish does not require any special culinary skills, as it is prepared according to the principle - set it, turn it on and forget it.

Bean stew “Cholent”

Cholent. Cholent is a common Jewish Shabbat dish. According to Jewish law, it is forbidden to cook any food on the Sabbath. All frying and cooking must be completed on Friday before sunset. Cholent was often not prepared at home, but was taken to a local bakery, placed in a cooling oven, where the dish was “ready” by the time the family returned from the synagogue after prayers.

Stew “You'll lick your fingers”

Who among us has not cooked stew? Surely, this is one of the most rewarding dishes - and any meat will become soft, and you can add whatever you like or have in stock! Having read in the instructions for this stew “Your guests will finish this dish in a matter of seconds,” I thought about it - oh well. So, 2 fragile ladies and 3 children from 1.4 to 6 years old finished this dish right away!

Stew with mushrooms under a potato lid

I haven’t cooked in pots for a long time, and here the “Autumn Tango” competition came in very handy. Due to the summer heat, the harvest of autumn vegetables was small, and there was enough for this wonderful dish. Warm beef stewed in wine under a potato cap.

Stew “Patchwork” or “Pied shreds”

A regular stew of boiled beef, vegetables and mushrooms. Source: book “The Art of Cooking”

Strasbourg stew with sausages

Strasbourg is the capital of Alsace. The cuisine of Alsace is quite different from the gastronomic features of the rest of France, combining German traditions and French culinary classics. Basically, this is a cuisine of peasant origin, which has not lost its attractiveness even today. Try this delicious stew that will warm you up on a cool autumn evening and give you all the heritage of the cuisine of the French north-east

Meat stew with cheese dumplings

I prepared a hearty hot dish in a slow cooker. The stew takes a long time to prepare, but the end result is an unusually tasty dish! Tender meat, fragrant mushrooms, sweetish vegetables, cheese dumplings - and all this in a thick, rich sauce.

Beef stew with onions in beer

Dear cooks, I propose to prepare Sunday lunch according to the recipe of the famous Julia Child. Tender and tasty meat, the most delicious sauce, it’s just ecstasy! I highly recommend preparing this stew for you; you will not regret it for a single minute, especially since it is very simple to prepare. The dish will decorate any formal table, your guests will purr with pleasure!

Beef stew . Beef stew is the second real dish in which meat and vegetables are mixed.

The dish can be prepared with both veal and the oldest meat - beef. In the 2nd case, the meat should be cooked longer, until soft. And only when it is almost ready, add vegetables to it.

To prepare such a dish, beef is first chopped into pieces (usually cubes or sticks) and fried in vegetable oil, then it should be lightly simmered with the addition of water or broth to it. Beef stew may contain vegetables such as onions, carrots, sweet bell peppers, hot reddish peppers (for those who like spicy taste), tomatoes, pumpkin pulp, zucchini, and eggplant. Cabbage in such a dish does not mix well with other vegetables, so it is better not to use it.

Vegetables are prepared in advance and cut randomly. They are added to the beef to sauté the vegetables together when the meat is almost ready. Season the beef stew with finely chopped garlic, chopped herbs, and other spices suggested in a separate recipe for the dish.

The dish can be served with side dishes - mashed potatoes, boiled potatoes, cereal porridge cooked in water.

It is better to serve the dish warm or hot, because in a cooled stew, the beef fat is converted into frozen lumps and does not have the best effect on the taste of the dish.

Beef stew is prepared in a cauldron, in a thick-walled frying pan with a lid, or in a slow cooker.

Beef stew

Recipes: 7

500 gr.
beef fillet 3-4 carrots
3-4 cloves garlic
salt, pepper mixture
1-2 tsp.
dried mint 1 tbsp. water or broth

Olga♥H

06 January 2014, 15:21

for cevapchichi:
beef 500 gr.
salt
pepper and spices.
I have: paprika, a mixture of peppers, homemade herbs (basil, parsley, onion, garlic) chopped fresh parsley.
1-2 onions for serving.

mama tasi

10 August 2013, 13:23

20 g dry white mushrooms
1 kg.
beef 2 tbsp.
vegetable oil 500 g champignons
1 onion
2 cloves garlic

okbondareva

November 26, 2010, 04:05

500 gr.
beef 2 tbsp.
beans 2 sweet peppers
1-2 hot peppers
3-4 tomatoes
2 onions

alroud

21 June 2009, 15:09

1 tablespoon butter or margarine
1 kg.
beef fillet 2-3 large carrots
3 cloves garlic
1 large onion
2 tbsp. flour

she.

09 February 2009, 13:38

1 large zucchini
1 carrot
1-2 onions
1-2 tomatoes
600 gr.
beef (neck) salt

natulka281177

02 September 2008, 14:28

600 gr.
beef fillet, 20 gr.
dry snow-white mushrooms (soak) (if available), 300 gr.
champignons, 1 onion,
1 carrot,
1/2 sweet pepper,

natul"ka

22 February 2008, 13:46

Nina and Ulyana Tarasova “And we have cookies!”