Stew with meat, zucchini, eggplant and potatoes

Stew with meat, zucchini, eggplant and potatoes

The base of a hearty stew is always meat and potatoes. These are the two main ingredients that will be in any recipe. But try making a vegetable stew with meat, zucchini, eggplant and potatoes. You can also add squash at your discretion. This set also includes sweet peppers, green beans, and all types of cabbage. The basic rule for making a savory stew is that all ingredients are cut coarsely and added alternately, starting from denser ones (potatoes, carrots) to soft and tender ones.

Ingredients:

• pork shoulder or other meat – 400 g;
• potatoes – 4-5 pieces (large);
• onion – 1 piece;
• carrots – 1 small;
• zucchini – 1 medium;
• eggplants – 1 piece;
• tomatoes – 3-4 pcs;
• water or broth – 1-1.5 cups;
• salt - to taste;
• turmeric – 0.5 tsp (optional);
• dark pepper – 1 tsp;
• vegetable oil – 3 tbsp. l;
• garlic – 2-3 cloves;
• parsley - 0.5 bunch.

How to cook vegetable stew with meat

Cut the meat into large pieces. Place in single layer portions in heated oil and fry until golden brown.

Add onion to the meat, cut into wide half rings or large strips. Fry together with the meat, bring the onion to softness and a golden color.

Add carrots and potatoes to the onions and meat. Mix everything, turn down the heat. To make the stew's color more vibrant, you can add turmeric or sweet paprika at this step. Soak the potatoes in oil and spices and let them simmer for 5-7 minutes.

Add zucchini. They are softer in texture than eggplants, but they will take longer to cook, so we put the zucchini cubes in the stew after the potatoes and carrots.

After 5 minutes, add the eggplants. Mix with other vegetables, heat and make sure nothing burns. Add salt and season with ground pepper.

Pour in water or add meat and vegetable broth to the stew. You need to pour in so much water so that it does not cover the vegetables one hundred percent, but appears to be visible between the pieces of vegetables. In the future, tomatoes will add their own juice, so don’t add too much water.

After boiling, cover the stew with a lid and simmer over low heat for 30-35 minutes until the potatoes and meat are cooked. Add the coarsely chopped tomatoes, cook for another 7-8 minutes until the tomatoes become soft.

Sprinkle the finished stew with chopped parsley and add grated garlic. Let it brew under the lid. Place on plates and serve with sour cream or vegetable tenderloin and lightly salted cucumbers. Bon appetit!

Vegetable stew with meat

Ingredients

Pork (or beef) – 400 g

Onions – 1 pc.

Garlic – 2 cloves

Sweet pepper – 1 pc.

Hot pepper - small piece

Fragrant herbs - to taste

Vegetable oil – as needed

• 83 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

How great that there is such an abundance of vegetables at the moment! It's just the perfect time to cook a stew. The vegetables in the dish can be changed depending on your own preferences, the meat - beef or pork. This version of the stew will be a good addition to a side dish of potatoes, rice, pasta, and buckwheat.

For the current version of the stew, I prepared pork, carrots, onions, eggplant, zucchini, tomatoes, peppers, garlic, herbs and salt.

Cut the meat into small pieces.

Onion into quarter rings, carrots into half circles.

Eggplant and zucchini quartered.

Heat a non-stick frying pan and add the pork. If the pork contains fat, then you can omit the oil so as not to make the dish greasy. Fry the meat until golden brown.

Add onions, carrots, eggplants and zucchini to the meat.

Chop the pepper into strips, remove the skin from the tomato and cut into small cubes. Place in a frying pan.

Mix everything, cover with a lid and simmer for 20-25 minutes over low heat.

Then add salt, chopped pepper and garlic, fragrant herbs to taste, mix, turn off the heat and let the dish brew.

Vegetable stew with meat, potatoes and eggplants

Friends, we are preparing the most delicious vegetable stew with meat, potatoes and eggplants. A recipe that combines deliciously stewed juicy meat along with a side dish of a wide variety of vegetables. It's two dishes in one - stewed meat with a vegetable side dish.

1. What is stew?
2. Secrets of a Perfect Stew
3. Ingredients
4. How to cook vegetable stew with meat
5. Video recipe: vegetable stew with meat

What is stew?

These are vegetables cut into small pieces, which are then fried and stewed with or without the addition of sauce. From time to time, pieces of meat, minced meat, mushrooms and other products are added to it.

Stew is a common and popular dish that does not have one recipe. His recipes are found in every kitchen of the world in a wide variety of versions. At the moment, it is difficult to say who was the first to chop up the food, put it in a cauldron and prepare the most delicious dish, which acquired an abundance of varieties. But in world cooking, stew is patented in France, the homeland of the most unique cuisine.

Secrets of a Perfect Stew

Nowadays, any housewife must be able to cook an impeccable stew, because it is tasty, satisfying and indescribably healthy. To do this, it is important to know a few basic tips, which the Savory Kitchen will generously share with you.

• All components of the dish are chopped into similar pieces in the same style and size. For example, straws, cubes, bars, half rings...
• It is better to cut foods large, so they look more attractive in the finished dish and retain their nutritional properties.
• The proportions of vegetables can be different depending on your own taste.
• Vegetables are always lightly fried separately at first, and then begin to stew. This is necessary so that the slices have an even, beautiful appearance.
• You can add all the ingredients at once and simmer over low heat in vegetable oil, but the taste will be different. This option is suitable for busy ladies.
• The goal of this recipe is a minimum of calories and maximum nutrition. Therefore, no sauce is used. But if you want to get a unique taste and allow extra calories, you can decorate the dish with sour cream, tomato paste, broth or other sauce.

Now that you have become familiar with the culinary secrets, it’s time to start making the recipe for vegetable stew with meat, potatoes and eggplant. At the end of the article you can see a video in the form of a slide show of step-by-step photos.

Ingredients

For a recipe for vegetable stew with meat, we will need the following list of goods:

• Meat (any kind) – 500 g
• Eggplants – 1 pc. huge size
• Tomatoes – 1-2 pcs. depending on size
• Potatoes – 1-2 pcs. depending on size
• Salt - to taste
• Ground dark pepper - to taste
• Vegetable oil - for frying
• Any herbs, spices and herbs - to taste

How to cook vegetable stew with meat

1. Wash the eggplants and dry them with a cardboard napkin. Cut them into 1.5-2 cm cubes.

I recommend using young milk fruits; they have no bitterness. These can be easily distinguished by their glossy and smooth skin, small seeds and a fresh greenish tail.

If the fruits are ripe, then the bitterness will need to be removed from them. To do this, sprinkle the chopped vegetables with salt, stir and leave for half an hour. After this time, droplets of water form on their surface, along with which all the bitterness will come out. After this, rinse the eggplants under running water and dry with a cardboard towel.

Serve the finished dish hot to the table after preparation. They usually eat vegetable stew with meat without the help of others, because... it immediately mixes both the main dish (potatoes) and the side dish (meat).

I wish everyone bon appetit!

Video recipe: vegetable stew with meat

Vegetable stew with eggplant and potatoes

Vegetable stew is one of the most delicious and necessary dishes, which in the autumn-summer period can be prepared and eaten any day, since at this time vegetables are widely available in stores and, thanks to the hot sun, they are full of juices, vitamins and various flavoring and aromatic substances. Therefore, if you put together a composition of several ripe vegetables and stew it in its juice, seasoning it with your favorite spices and fragrant fresh herbs, then the resulting dish is simply perfect as a side dish for meat or fish, and besides, with a piece of grain bread it can act as a the most healthy and at the same time very satisfying snack. I have already told you earlier how to prepare a fragrant vegetable stew with zucchini and eggplants, as well as a very ordinary and economical stew of cabbage and zucchini, and now I would like to share with you another of my favorite recipes for a hearty vegetarian dish of stewed vegetables, made from eggplants and potatoes . In addition to these two main ingredients, the stew also includes bell peppers, onions, garlic, herbs, tomatoes and carrots, so the result is an unusually colorful and rich dish that can bring a lot of usefulness and, of course, pleasure to your daily diet.

Vegetable stew with eggplants and potatoes is trivially simple to prepare, except for the routine work of cleaning and cutting vegetables, which, naturally, may seem boring and labor-intensive to you, but there’s nothing you can do about it. But when the mountain of vegetables is processed, then the process can proceed like clockwork, virtually without your role, since the vegetables are laid out in layers in a cauldron or pan and slowly languish in their juice for an hour, without requiring any attention. As a result of this savory heat treatment, vegetables retain inside themselves more of the necessary substances accumulated during the ripening period, which our body will certainly need, and besides, by the end of production they together create such a wonderful bouquet of tastes and smells that will awaken the appetite of even the most notorious meat-eaters Using a similar principle for making vegetable stew, you will be able to create your own vegetable compositions using your favorite ingredients, which you can purchase at your local store or grow with your own hands at your summer cottage. Try it!

Necessary information

How to cook vegetable stew with eggplants and potatoes - recipe for stew of potatoes, eggplants, peppers and tomatoes with step-by-step photos

INGREDIENTS:

• 1 kg potatoes
• 2 medium eggplants (500 - 600 g)
• 2 medium onions
• 2 medium carrots
• 2 huge bell peppers
• 3 medium tomatoes (400 – 500 g)
• 3 - 4 cloves of garlic
• 100 – 120 g dill and parsley
• 1/2 lemon
• 2 tsp. provencal herbs
• 1 tbsp. l. Sahara
• salt, pepper mixture
• 4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare a vegetable stew with eggplants, potatoes, tomatoes and peppers, we will have to wash, peel and cut a whole mountain of different vegetables. First you need to take care of the eggplants, which should be washed and cut into small cubes without peeling them. Then you need to salt the eggplants and leave them on the table for 30 minutes so that the substance solanine comes out of them, which gives these vegetables a bitter taste and is also harmful to our health. When the eggplants “sweat” well, they need to be placed in a colander and washed with cool water, then left for a couple of minutes so that excess liquid drains from the glass.

2. Peel the potatoes and cut them into cubes slightly larger than the eggplants.

3. Peel the onions and cut into half rings or quarter rings.
4. Peel the carrots and cut into rings or half rings.
5. Peel bell peppers and seeds and cut into medium-sized cubes.
6. Wash the tomatoes and cut into small cubes.
In the cool season, when it is almost impossible to find tasty ripe tomatoes in stores, it is better to take a can of canned chopped tomatoes (400 g). 7. Wash the dill and parsley well, dry on cardboard towels and chop.
You can put as much fresh greens into this dish as you like, because they will bring a lot of usefulness and add a very pleasant rich taste and smell. 8. After all the main ingredients for this beautiful dish are prepared, you can actually start making vegetable stew. First, you need to pour vegetable oil into a large saucepan or cauldron, then add onions and fry them over medium heat, stirring occasionally, for 8 to 10 minutes.

9. Then add bell pepper to the onion and mix lightly, then add salt to the vegetables and sprinkle with a quarter of chopped herbs.
10. Next, lay out the cooked eggplants, which should also be salted and sprinkled with herbs.
There is no need to stir this and the following layers. 11. Place slices of carrots, another quarter of the greens and a little salt on the eggplants.
12. And put the potatoes, salt and remaining herbs in the outermost layer, then cover the dish with vegetable stew with a lid and put on low heat.
Cook the stew for 1 hour after boiling, checking from time to time to ensure that it does not boil too much and that liquid remains in the pan. If it seems that there is not enough water, then it is better to add a little hot water from the kettle into the pan, otherwise the vegetables may burn. 13. When the vegetable stew is actually ready, you need to add chopped tomatoes, two tablespoons of lemon juice, sugar, pepper, Provençal herbs and garlic pressed through a press.
14. After this, the contents of the pan must be carefully but thoroughly mixed and simmered for another 5 minutes.

Vegetable stew with eggplants, potatoes, tomatoes and peppers, prepared according to this usual recipe, turns out so fragrant, tasty and nutritious that it can become the best summer side dish for meat or even an independent vegetarian dish for healthy and proper nutrition.
Even despite the presence of potatoes, the calorie content of this stew is only 80 kcal per 100 g, but the amount of vitamins, minerals and fiber in it certainly exceeds all your wildest expectations. Bon appetit!