Vegetable stew with meat - 5 recipes with photos step by step

Vegetable stew with meat - 5 recipes with photos step by step

A dish of juicy pork with vegetables will amuse you and your loved ones with its rich taste. Do you want to pleasantly surprise your guests and loved ones, but don’t have the talent for unique ingredients? Then this dish is just for you. If you don’t like the taste of pork, you can replace it with another type of meat, but at the same time follow the manufacturing technique. Pork can be marinated in spicy spices in advance, and let the meat stand in the refrigerator for at least an hour. If desired, you can add zucchini, zucchini, or eggplant. But keep in mind that eggplant gives a very rich taste and smell, which will “clog” the smells of other vegetables and meat.

Vegetable stew with meat from our reader

Ingredients

Manufacturing process

Stew with meat and vegetables “Deja vu” is ready. Despite the ease of preparation, the dish is very tasty and satisfying.

The usual version of making vegetable stew with meat

Vegetable stew is a hearty and healthy dish that has become well established in Russian cuisine. If you add meat to a vegetable stew, it will also become complete. Purposefully consume vegetables such as eggplant, zucchini, tomato, carrots, and onions. The composition of vegetables for the set can be varied at your discretion.

Ingredients:

• Pork or beef ─ 500 g.
• Eggplant ─ 2 pcs.
• Zucchini ─ 2 pcs.
• Ripe tomatoes ─ 2 pcs.
• Onions ─ 2 pcs.
• Carrots ─ 1 pc.
• Garlic ─ 5 cloves.
• Sweet pepper ─ 1 pc.
• Bitter pepper ─ small piece.
• Salt to taste.
• Greens ─ to taste.
• Vegetable oil ─ a few tablespoons.

Manufacturing process:

1. Wash the sliced ​​meat under running water, remove excess fat and veins, cut the meat into small cubes.
2. Peel the carrots and onions. Cut the onion into cubes and the carrots into half circles.
3. Eggplants and zucchini can be peeled and cut into quarters.
4. Pour a small amount of vegetable oil into a non-stick frying pan and add the meat. Fry it until golden brown.
5. Place carrots, onions, eggplants and zucchini in the pan with the meat.
6. While the vegetables are stewing, you need to prepare the pepper. It must be finely chopped, the skin removed from the tomatoes and grated on a large grater. Pour the mixture into the frying pan.
7. Stir the mixture, close the lid and simmer over low heat for about 25 minutes.
8. Add spices to the dish to taste, add chopped or pressed garlic, add the freshest herbs, stir, turn off the heat and leave the dish with the lid closed.

Vegetable stew with meat according to the most common recipe is ready. Bon appetit.

Bulgarian vegetable stew

This dish successfully combines all the flavors. It is moderately spicy and moderately sweet, and is easy to make. It's quick and easy to prepare. In Bulgaria it is called gyuvech, and it is prepared in pots.

Ingredients:

• Bold pork ─ 500 gr.
• Vegetable oil ─ 4 tbsp.
• Onions ─ 2 pcs.
• Pepper to taste.
• Salt to taste.
• Ground red pepper ─ to taste.
• Fresh green peas ─ 1 tbsp.
• Potatoes ─ 5 tubers.
• Bell pepper ─ 5 pcs.
• Green beans ─ 250 g.
• Parsley ─ bunch.

Manufacturing process:

1. Prepare all the ingredients to make the dish. Wash the meat under running water, cut into large pieces, fry in a frying pan until golden brown in half. Sprinkle it with black pepper, you can add paprika if desired. Place the meat on a plate to drain excess fat.
2. Peel the vegetables, cut the potatoes into large pieces, cut the onion into large quarter rings, add to the pan where the oil remains after frying the meat. Saute the onion on it until transparent, and then add the potatoes and fry them until half cooked.
3. Add seedless peppers, cut into strips, into the pan and simmer for about 5 minutes until the peppers are fully cooked.
4. Add green beans and green peas, cover and simmer for 7 minutes.
5. The beans must definitely be tasted, so it may still not be enough before production.
6. Salt the dish, add reddish pepper.
7. Place meat at the bottom of a huge pot or pan with thick walls, and dump vegetables on top. Sprinkle the dish with chopped parsley and pour several glasses of hot water.
8. Simmer the vegetables until cooked on the stove, or place the dish in the oven for 1 hour.

An unusual Bulgarian dish called gyuvech, ready. Bon appetit

Stew with meat and vegetables

Almost everyone thinks that vegetable stew is only a seasonal dish, in other words, it can only be cooked in the summer, but the thrifty housewife understands that you can have fun with your family even in the cold winter. To do this, you need to take care of preparations in the summer. Vegetables used for stews can be frozen in advance. Eggplants and zucchini are perfectly stored in the freezer in their entirety.

Ingredients:

• Zucchini ─ 3 pcs.
• Eggplant ─ 3 pcs.
• Sliced ​​meats ─ 500 gr.
• Cauliflower ─ several inflorescences.
• Tomato paste ─ 3 tbsp.
• Carrots ─ 1 pc.
• Onions ─ 3 pcs.
• Potatoes ─ 3 pcs.
• Salt to taste.
• Pepper to taste.

Manufacturing process:

1. If the vegetables are frozen, zucchini, eggplant and cauliflower must be removed from the freezer in advance and placed in cool water. It is not recommended to defrost vegetables in hot water because they change their taste and texture.
2. Wash the eggplants and zucchini under running water and remove the skin. It is not recommended to use the skins of vegetables that have been frozen for this recipe; the stew will turn out hard.
3. Cut the zucchini into small cubes and the eggplant into strips. Wash the cauliflower under running water and chop.
4. Peel onions and carrots, cut into small cubes; carrots can be grated on a large grater.
5. Wash the sliced ​​meat under running water and lightly boil. You need to keep it in boiling water for no more than 30 minutes; during this period of time you should get a broth.
6. Remove the meat from the pan and cool. Cut the slices into small pieces and place in a frying pan with vegetable oil.
7. Fry the meat until golden brown, add onions and carrots to it, and sauté.
8. Place other vegetables in the pan after the meat is ready. If necessary, if the mixture is burning, you can add vegetable oil.
9. The broth in which the pork was cooked must also be poured into the frying pan, being careful not to scald your hands. In the broth, vegetable stew with meat must be reduced by half.

The dish with vegetables is ready and can be served. Bon appetit.

Vegetable stew with chicken and vermicelli

By adding spaghetti to a vegetable stew with meat, the dish becomes more satisfying. Despite the ease of production, it can be classified as a dish of the highest cuisine that does not require effort to make yourself. Having tried a similar stew at one point, this recipe will definitely be included in the cookbook of every housewife.

Ingredients:

• Chicken fillet ─ 600 gr.
• Spaghetti ─ 250 gr.
• Onions ─ 1 pc.
• Carrots ─ 1 pc.
• Eggplants ─ 1 pc.
• Bell pepper ─ 1 pc.
• Garlic ─ 1 tooth.
• Vegetable oil ─ 50 ml.
• Pure water ─ 400 ml.
• Salt to taste.
• Spices ─ to taste.

Manufacturing process:

1. Fry the vermicelli in a dry frying pan until golden brown and place on a plate. Pour vegetable oil into the frying pan.
2. Cut all the ingredients of the vegetable stew into cubes. Place carrots and onions in a hot frying pan. Cover the vegetables with a lid with a hole for steam to escape and fry over medium heat for about 7 minutes, stirring constantly.
3. Add washed and finely chopped chicken fillet to the vegetables. Fry the meat under a closed lid for about 5 minutes, making sure to stir all the ingredients.
4. After the chicken fillet is relatively done, add salt, pepper and eggplant. Simmer for another 5 minutes.
5. After this, vermicelli is added to the vegetable stew. Fill the pan with water to the brim, add salt, pepper and your favorite spices.
6. Cover the purchased dish with a lid and simmer for about 20 minutes. After 20 minutes, remove the lid with a hole for steam to escape, add garlic to the dish, stir and simmer for another 10 minutes, until the water has completely evaporated.

An unusual, but very tasty dish, specifically a vegetable stew with meat and spaghetti - ready. It can only be served warm; it is suitable for use on the first day after production. It is not recommended to prepare the composition for storage; the dish loses its flavor properties and significantly changes the taste.

Cooking meat stew with vegetables: simple and tasteful

Meat stew with vegetables – this would seem to be a fairly ordinary dish. But with the proper quality of goods and compliance with all aspects, it can become a wonderful lunch or dinner.

Secrets of making meat stew

This article will look at the main principles of production and several stew recipes for every taste.

Which meat to choose? If it is beef, the most “traditional” part, widely used in making stews, is the neck or shoulder. These pieces reveal their best properties specifically during long stewing.

You can take any kind of pork, the main one is boneless. When it comes to chicken, it is strongly recommended to use a boneless thigh because it is very easy to dry out the breast.

As for vegetables, they usually need to be fried separately from meat. Then mix the vegetables and simmer for several hours in any water: water, broth or wine. It is important not to rush in this matter. The longer the dish is stewed, the more tender and tastier it will be in the end.

Traditional meat stew with vegetables

It’s worth starting the list of recipes with this one. Beefbourguignon is a true French classic. The homeland of stew is France, where it was invented by peasants.

Beef stew with vegetables, which, although it can hardly be called simple, is completely possible to prepare at home. So, the ingredients you need:

• 500 g beef, 100 g pork belly;
• 3 medium sized onions;
• 8–10 champignons, 3 large carrots;
• 1-2 cloves of garlic, 2 tbsp. l. wheat flour;
• butter, 500 ml dry red wine;
• 200 ml beef broth or hot water;
• salt and pepper to taste.

Step-by-step instructions for preparing a meat dish with vegetables:

1. Cut the beef into large cubes, the brisket into small cubes about 2 cm long.
2. Chop the carrots into rings, the onions into half rings, the champignons into quarters, and coarsely chop the garlic with a knife.
3. Melt a good piece of butter in a saucepan or saucepan over medium heat. Fry the meat until golden brown on all sides. Add flour, stir and remove from pan.
4. Reduce heat to medium and fry the brisket and garlic for 1-2 minutes. Then add carrots with mushrooms and onions and fry for 5-7 minutes.
5. After that, return the meat, season with salt and pepper and add broth or hot water. Bring the liquid to a boil, pour in the wine, cover with a lid and cook for 2–2.5 hours over low heat.

Traditional French stew with meat and vegetables is ready. Can be served.

Meat stew with potatoes and cabbage

If you don’t want to be like the French peasants and wait several hours for dinner, there are the most common and humane methods.

So, for example, below is a recipe for pork stew in the Austrian style - with potatoes and cabbage. Products for meat dish with vegetables:

• 500 g boneless pork;
• 3 medium sized potatoes;
• greenish bell pepper;
• half a fork of snow-white cabbage;
• 250 ml vegetable broth or hot water;
• olive oil, large onion;
• salt and pepper to taste.

Prepare a meat dish with vegetables:

1. Cut the pork into a large cube, peel the potatoes and peppers and cut them into a little smaller cubes.
2. Remove the cabbage stalk and a few top leaves, chop it into strips about 5 cm long, and chop the onion into half rings.
3. Heat olive oil in a large deep frying pan. Fry the meat over high heat until golden brown on all sides. After this, remove it from the pan.
4. Add a little more oil, add potatoes and onions to the pan. Fry over medium heat for 4-5 minutes. Add cabbage and peppers and cook for 10 minutes.
5. Add the meat, season generously with salt and pepper, pour in the broth, cover and cook for 40-45 minutes.

The finished meat stew can be sprinkled with chopped herbs to suit your taste.

With eggplants in a slow cooker

A very simple and tasty method is to cook meat and vegetable stew in a slow cooker. As for the history of the dish, it definitely has Caucasian roots. The manufacturing principle is almost identical to the Georgian chakhokhbili. Ingredients you will need:

• 500–700 g boneless chicken leg;
• large eggplant and zucchini;
• 2 huge onions, 3 tomatoes;
• excellent bunches of cilantro and parsley;
• 2–3 cloves of garlic, 200 g of hot water;
• 1 tablespoon khmeli-suneli;
• olive oil, salt and pepper.

The usual stages of creating a meat delicacy with vegetables:

1. Cut the zucchini and eggplant into cubes of about 1.5 cm. Chop the onion into half rings, and finely chop the garlic with a knife.
2. Pour olive oil into the multicooker bowl. Add chicken and cook in “baking” mode for 7-8 minutes until golden brown.
3. Then turn over and cook for the same amount. Add onions, garlic, zucchini and eggplants to the meat. Add salt, pepper, a couple of tablespoons of hot water and cook in the same mode for another 10-15 minutes.
4. Pour in the remaining water, change the mode to “stew” and leave for 30 minutes. Cut the tomatoes into cubes.
5. Place khmeli-suneli into a bowl, mix and keep in the slow cooker for another 8-10 minutes. Chop parsley and cilantro with a knife, sprinkle on the finished dish and serve.

So, among these recipes there is probably a meat and vegetable stew that will suit your taste. Cook with pleasure and bon appetit!

Vegetable stew with summer meat

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• Meat 400 gr
• Zucchini 2 pcs
• Eggplants 2 pcs
• Onion 1 piece
• Tomatoes 3 pcs
• Bell pepper 2 pcs
• Carrot 1 piece
• Pork fat 1 tbsp.
• Olive oil 1 tbsp.
• Seasoning for meat 1 tbsp.
• Sunflower oil 100 gr
• Salt to taste

• Will be useful for you : 30-60 minutes
• Geography of the dish : French
• Main ingredient : Pork
• Type of dish : Lunch

First, marinate the meat. To do this, cut it into pieces of approximately 1.5 by 1 cm. Sprinkle with meat seasoning that you like and pour with olive oil. Mix thoroughly, cover with cling film and leave to marinate for 1.5-2 hours.

Cooking vegetables. Cut zucchini and eggplant into 1 x 1 cm cubes. In order for eggplants to taste bitter, they need to be well salted and left for some time, then washed.

Cut the potatoes a little larger.

We also cut onions and carrots into small cubes.

It is better to cook vegetable stew in a metal cauldron. But if you don’t have one, then you can do it in an ordinary saucepan. In a cauldron or saucepan, melt the pork fat and fry the meat. In a frying pan in sunflower oil, also fry the potatoes until half cooked.

As the meat begins to brown, add the onion and continue frying until golden brown.

Next, add carrots to the cauldron and fry everything together.

When everything acquires a beautiful golden brown color, place the potatoes on the meat.

While the potatoes and meat are simmering over low heat, fry the zucchini and eggplants in a frying pan.
When they are slightly browned, place them on top of the potatoes in a cauldron.

Cut the pepper into cubes. We peel the tomatoes, cut them into cubes and fry them together with the pepper in a frying pan.

To peel tomatoes, you need to pour boiling water over them for almost 1 minute, and then quickly place them under cool water. The peel is very easy to peel off. It is better to take fleshy tomatoes so that when fried they give a lot of juice and a tasty gravy comes out. We salt this gravy perfectly and pour it over the vegetables in the cauldron.

If there is not enough water, add a little water. The water does not have to cover the vegetables, but you should be able to see how it is bubbling. Close the cauldron with a lid and cook over low heat for 20-25 minutes.

Vegetable stew with meat is ready. Eat healthy!

Step-by-step recipe for making vegetable stew with meat

I suggest you prepare a tasty, satisfying and, at the same time, low-calorie stew of vegetables with meat and potatoes. This dish has long been one of our family’s favorites. I cook it from what is currently in the refrigerator. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture is a great help, which can currently be purchased without any problems at any hypermarket.

Frisky, tasty stew of vegetables and meat

Ingredients

Step-by-step production

1. Take 700-800 g of any meat and cut it into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew comes out with pork, as it is warm and juicy. Especially if there are lard slits.
   
2. We put on the stove the vessel in which we will cook. Heat well and pour a little vegetable oil into the bottom. Add the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid released by the meat has evaporated.
   
3. Shred two medium onions into half rings or dice them and send them to the meat. Fry until transparent.
   
4. Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for approximately 10 minutes.
   
5. Cut into cubes or shred 300-350 g of white cabbage. We also fry it. If necessary, add a little more oil.
   
6. Cut the bag of vegetable mixture and pour out all the contents without defrosting. The composition of the consistency may be completely different. It can include carrots, mushrooms, asparagus, cauliflower, bell peppers and other ingredients.
   
7. Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
   
8. Add salt and spices to taste. Stir, reduce heat, cover and simmer until meat and vegetables are fully cooked.
   
9. Chop with a knife or squeeze out 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put it all in the stew, stir and turn it off after a few minutes.

Video recipe for making a frisky vegetable stew with meat

The video recipe will tell you how to cook stew with meat and vegetables.

You can literally make vegetable stew in a slow cooker the same way. And even faster than this dish is a stew with vegetables and minced meat.

Vegetable stew with meat and potatoes

Ingredients

Step-by-step production

1. Take two medium eggplants, trim the edges and cut into medium cubes. Place in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary so that bitterness comes out of them. After this, transfer them to a colander and rinse under the tap. I use eggplants with the skin, and you can trim it off if you wish.
   
2. Similarly to the eggplant, cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
   
3. We cut ordinary zucchini or zucchini into the same cubes.

Video recipe for making vegetable stew with meat and potatoes

From the detailed recipe in the video you will learn how to cook vegetable stew with meat.

Try cooking this stew in the oven. You can also create ratatouille from a similar set of ingredients.

Potato stew with meat and beans

Ingredients

Step-by-step production

1. Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is reddish narrow beans, for which 40 minutes or an hour is enough.
   
2. Place the swollen beans in a saucepan or saucepan, pour in 3 cups of water and boil for about an hour until tender.
   
3. Peel two eggplants and two young zucchini and cut into medium cubes.
   
4. Cut 2 medium carrots, 4-5 potatoes and 1-2 peppers into the same cubes. Chop the onion into half rings.
   
5. Take 600-700 g of tomatoes. We make small cross-shaped cuts on top. Place in a bowl and fill with 100% boiling water for two minutes. After this, remove the skin and also cut into cubes.
   
6. Cut pork goulash or bacon into medium pieces. The main thing is that the meat has fat.
   
7. In a perfectly heated frying pan with oil, quickly fry the meat on all sides until golden brown.
   
8. Add onions and carrots to the meat and lightly fry everything together. At the very end, add finely chopped 3-4 cloves of garlic.
   
9. While the meat is frying, simultaneously place a saucepan or cauldron on the stove. Pour a couple of tablespoons of oil and add tomatoes, eggplants, peppers and zucchini. Mix.
   
10. When the contents of the pan have reduced slightly in volume, add the potatoes and beans. If desired, the potatoes can be lightly fried separately over high heat.
    
11. After 10 minutes, transfer the contents of the pan into the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
    
12. Simmer everything together over low heat until fully cooked.
    

Video recipe for making vegetable stew with meat and beans

You can watch the video for a detailed recipe for making stew with beans and meat.

Try making hearty and delicious ajapsandal with a variety of vegetables.