Vegetable stew with beef and potatoes. Vegetable beef stew

Calories: Not specified
Cooking time: Not indicated

Ingredients:

- meat – 500 gr.,
- potatoes – 5 pcs.,
- bell pepper – 1 pc.,
- carrots – 2 pcs.,
- onion – 2 pcs.,
- water – 1 l.,
- salt, pepper, spices - to taste,
- vegetable oil – 50 gr.,
- tomato paste – 2 tbsp.,
- garlic – 3 cloves,
- chili pepper – 0.5 pcs.

Recipe with photos step by step:

Cut the meat into small cubes.

Prepare the vegetables for further cooking. Cut the onion into half rings.

Cut the carrots into small cubes.

Pour a little vegetable oil into a thick-bottomed pan, preferably cast iron, and heat it up. Throw in the onions and start frying.

Throw the meat into the onion. Add a little salt and pepper.

After frying the previous ingredients, you can throw in the carrot sticks.

Meanwhile, chop some chili peppers, garlic and bell pepper.

We also send them for frying.

Peel the potatoes and cut them.

Add water. Water should not completely tear vegetables and meat.

Salt again and pepper to taste. Leave to simmer with the lid closed over low heat until the meat and vegetables are cooked. This is approximately 40 minutes.

After the potatoes are cooked, you can send them to tomato paste. It is important to do this at the end of cooking. Otherwise the potatoes will become hard. Serve with pickled onions and herbs.

Bon appetit!

Roast beef meat.

Roast beef with potatoes

Products:

Beef meat - 0.4 kg;
Potatoes - 0.7 kg;
Onions - several pieces;
Vegetable oil;
Bay leaf;
Salt, spices, pepper;
Water - half a glass;
Broth - half a glass

Cut the meat into pieces. Chop the onion finely. Cut the potatoes into slices or small pieces. Heat 2 tablespoons of oil in a frying pan and pour the onion into it, then fry it a little, stirring constantly. Now place the onions in a separate bowl. Then place the meat in the same frying pan where the onions were fried and fry a little. When the water from the pan evaporates, you need to add more oil. Then add half the fried onion to the meat and add salt. Top with potatoes, and the remaining onion on top, then pour in water or broth, then increase the heat. Now cover everything with a lid and simmer the dish for about 45 minutes until cooked.

Roast beef with potatoes and carrots

Ingredients:

Beef meat - 650 g;
Potatoes - 700 g;
Rendered lard - 50 g;
Greenery;
Salt, spices;
Carrots - 300 g

Beef must be rubbed with salt, spices, and pepper. Then place on a baking sheet or baking dish, greased. Then place in the oven and bake. When the meat is fried, you need to place sliced potatoes and chopped onion in half rings between the pieces. From time to time, the meat must be turned over and basted with the juice that is released during cooking.

with potatoes

To prepare you will need:

Beef meat - 650 g;
Onion - 1 piece;
Potatoes - 350 g;
Carrots - several pieces;
Pepper (Bulgarian) - 1-2 pieces;
Tomatoes - a couple of pieces;
Greenery;
Bay leaf;
Spices, salt

First you need to cut the beef into thin pieces, then mix it with spices (you can use various seasonings for meat). Now the meat needs to be fried in vegetable oil. Then peel the carrots, potatoes and chop into cubes. The onion must be peeled and cut into thin half rings. Peel the pepper from seeds and cut into four parts, then chop into strips. Now take the tomatoes and cut them into cubes.

After this, put all the vegetables in a saucepan and add a little water so that they are 3/4 full. If desired, you can add a bouillon cube to them. Now add the meat to the vegetables and mix everything well. Now cover with a lid. In this form, simmer over low heat for about 23 minutes, while stirring the dish. Add salt if necessary. When the vegetables and meat are almost cooked, you need to add spices and herbs to them. Serve the roast beef with potatoes hot. This dish is best eaten with fresh vegetables.

Homemade roast beef

This recipe is truly homemade and can make even the simplest dinner festive and unforgettable. To prepare you will need:

Beef meat (it is advisable to use boneless flesh) - about 600 g;
Potatoes - about 5 pieces;
Onion - 1 piece;
Garlic - a couple of cloves;
Vegetable oil;
Salt, spices, ground pepper

It should be noted that the preparation time for this dish will take you on average about 40 minutes.

First you need to peel the onion and cut into thin half rings or rings, as you like. Peel the carrots and potatoes, rinse and chop into cubes. After this, the onions, potatoes and carrots need to be fried a little in vegetable oil, adding salt and spices. Now cut the meat into pieces and simmer a little over low heat. Then put all the vegetables and meat in a pan for stewing. Fill everything with water, add bay leaf, salt, spices. After this, chop the parsley, squeeze out the garlic and sprinkle it over the roast. Place in the oven and bake for half an hour until fully cooked. ready with homemade potatoes!

Beef stew is very popular because preparing the dish does not require the constant attention of a cook. Thanks to a variety of recipes, each housewife chooses the method of creating a “culinary miracle” that most appeals to her, and can also experiment with additional ingredients.

Tender vegetables with a rich aroma combined with juicy beef create an original mix of flavors. Therefore, in many cuisines of the world this dish is presented in various variations and with many additions.

To taste the classic stew, you will need:

½ kg tenderloin;
4 potato tubers;
carrot;
bulb;
3 tomatoes;
zucchini;
a bunch of greenery;
½ liter of water;
a little sunflower oil, salt and spices.

Cooking method:

The washed and dried tenderloin is freed from films and cut into medium pieces, which are fried over intense heat until golden brown.
The carrots are grated and mixed with onion half rings, after which the onion-carrot mixture is fried in a frying pan where the meat was recently browned.
Then the remaining vegetables are fried one by one: potato slices and zucchini cubes.
The fried ingredients are placed in a pan, into which slices of peeled tomatoes are also sent.
The vegetable mix with meat is poured with water and stewed for 40 minutes, after which the stew is crushed with chopped herbs.

With potatoes in pots

Beef stew with potatoes in pots is a nutritious and juicy dish that will satisfy even the hungriest man. Minimum time and effort – maximum result!

To prepare the food, use:

300 g pulp;
6 potato tubers;
the same number of large champignons;
carrot;
bulb;
a bunch of greenery;
a can of canned peas;
some water;
salt, spices and sunflower oil.

Sequence of actions:

Potato tubers are cut into cubes, which are fried until golden brown over intense heat, after which they are laid out on the bottom of the pots.
The mushrooms are divided into smaller parts, which are fried after the potatoes and sent to the same portion containers.
Next, carrot shavings and peas are laid out on the mushrooms.
The meat is fried and distributed into portions.
Sauteed onions are laid out last, after which the contents of each container are filled with a small amount of boiling water.
The dish is stewed in the oven until the meat is completely cooked, about 50 minutes.

How to cook a dish in a slow cooker

One of the ways to prepare meat stew involves using a multicooker.

We will include the following products:

½ kg tenderloin;
carrots;
onion;
tomato;
Sweet pepper;
200 ml sour cream;
a bunch of greenery;
1.5 liters of water;
a little sunflower oil, flour, salt and spices.

How to cook stew in a slow cooker:

First of all, small pieces of meat are prepared. Vegetables are cut into cubes.
The meat is placed in the multicooker bowl and fried in the “Baking” program with constant stirring.
After 5 minutes, onion cubes are sent into the container, to which carrots are added after a similar period of time.
After 7 minutes, add tomato pieces to the other ingredients.
When the vegetables become soft, the contents of the bowl are filled with sour cream sauce diluted in water with salt and spices.
The dish is prepared in the “Stew” mode for about 80 minutes.

Beef stew with tomato sauce

Stew with gravy has Hungarian roots. At home, it is prepared as a first course and is known to many as “goulash”. However, this dish can be an excellent second course and complement rice or any other side dish.

Ingredients:

600 g beef;
2 onions;
a shot of olive oil;
2 times more tomato paste;
salt, ground pepper and paprika.

Progress:

Onion half rings are placed in a saucepan and fried in oil until golden brown.
Next, pieces of washed and dried meat are sent to them.
When the beef becomes golden brown, the contents are salted, seasoned and filled with water with tomato paste diluted in it.
Stew the stew for 1 hour.

Oven cooking technology

In order for the stew to be saturated with the aromas of herbs and spices, the dish is stewed in the oven for quite a long time. But the long-awaited result is worth it.

Ingredients of a gourmet meal with dietary meat:

1 kg beef tenderloin;
50 g flour;
the same amount of olive oil;
bulb;
carrot;
2 stalks of celery;
300 ml broth;
30 g tomato paste;
3 potato tubers;
Italian herbs, salt, coriander, a pinch of sugar and onion feathers.

Basic preparation steps:

Mix flour and salt in a bowl, after which pre-cut meat is added to the mixture.
Meat pieces are fried in hot olive oil in portions and placed on a plate.
Vegetables chopped into arbitrary slices, including celery stalks, are sauteed for about 10 minutes until soft, after which the meat is returned to the frying pan with a thick bottom.
The contents of the dish are filled with water with the paste diluted in it and placed in the oven for 2 hours.
After the designated time has passed, chopped potatoes and onions are sent into the frying pan.
The dish is prepared in the oven for another half hour under the lid.

With prunes in sour cream sauce

Dried fruits add a special piquancy to the already rich taste of the dish under discussion.

To make a beef stew recipe, per kilo of meat and a glass of prunes you will additionally need:

250 ml sour cream;
bulb;
50 g flour;
a little salt, cinnamon, ground pepper.

Step-by-step cooking instructions:

The tenderloin is washed, freed from films and cut into strips, which are slightly beaten for softness.
Pieces of meat are fried with constant stirring over intense heat.
After the meat turns brown, chopped onions are added to it.
After 5 minutes, the contents of the frying pan are poured with a sauce made from overcooked flour, sour cream and a small amount of water.
The dish is salted, seasoned and stewed for half an hour, after which chopped prunes are added to the rest of the ingredients.
The stew continues to cook for the same period of time.

Meat stew with eggplant and zucchini

To prepare enough food for a family of three, per kilo of meat you will also need to take:

a couple of zucchini;
the same amount of eggplants, carrots, onions and bell peppers;
3 tomatoes;
a head of garlic;
2 stacks of vegetable oil;
salt and spices to taste.

Cooking method:

Place pieces of salted and seasoned beef into a thick-bottomed pan, where the oil has already been preheated.
Vegetables are cut randomly.
After a crust has formed on the meat, the carrot-onion mixture is placed in a container.
Next, the tomatoes are stewed in a saucepan for 10 minutes, after which zucchini, peppers and eggplants are added.
After 20 minutes of stewing, the dish is crushed with herbs and served.

Beef stew is a tasty and appetizing dish that takes a lot of time to prepare, but requires little effort. Perfect option for lunch on a weekend!

Stew is a dish from the “whatever was in the refrigerator” class.

This is not entirely true in practice, but by looking through a collection of recipes, you can be sure with almost one hundred percent accuracy that most of the available products will go into one recipe or another.

Vegetable stews, in addition to being accessible and healthy, are also extremely tasty. By adding meat to them, they achieve a richer, “satisfying” taste and a truly higher calorie content of the dish.

It is beef in vegetable stew that creates the necessary taste balance, thanks to its relatively low fat content and the absence of a specific taste inherent, for example, in lamb.

Beef stew - general cooking principles

You don't have to have culinary talent to make a delicious and satisfying beef stew. Even an inexperienced cook can handle such an easy-to-prepare dish.

To prepare a dish from kitchen utensils, you will need a cauldron or a fairly deep frying pan in which the meat will be fried, and then the stew itself will be stewed for a long time. Another frying pan is needed for vegetables, which after frying with other products are added to the meat.

Frying pans and cauldrons must be thick-walled. It is in such dishes that the food reaches readiness evenly, and during prolonged stewing the dish does not burn.

Beef stew can also be prepared in a multicooker; this collection contains a stew recipe for a Panasonic multicooker equipped with the “Baking” and “Stewing” functions.

The stew is especially tasty when it is cooked in the oven in pots. The dish is not just stewed, but simmered, absorbing all the aromas and tastes of the original products.

Beef for stew is suitable in any form: frozen, chilled or fresh. Be sure to defrost frozen meat in advance.

In addition to onions, you can add any vegetables, mushrooms, sour cream and even sour milk to the beef stew.

Spices and herbs are added according to the recipe or added not too spicy to your liking.

Beef stew with beans and tomatoes

Ingredients:

600 grams of beef (pulp);

2 tablespoons of vegetable oil;

50 grams of butter;

Large onion head;

Garlic – 3 cloves;

200 grams of canned beans;

400 grams of ripe tomatoes;

300 grams of potatoes;

Light raisins – 60 grams.

Cooking method:

1. Cut the meat into random pieces. Not large, but not too small either.

2. Heat the vegetable oil in a small cauldron and place the pieces of beef into it. Quickly fry on all sides over high heat until a tender golden brown crust appears.

3. Add washed dry raisins, salt and pepper. Pour in a little drinking water, a little more than half a glass and simmer under a tightly closed lid for an hour and a half. Make sure there is always enough water, top up if necessary.

4. Finely chop the garlic and onion and fry them until golden brown in a separate dish (frying pan) in vegetable oil with the addition of butter.

5. Strain the marinade from a can of beans, make a cross-shaped cut on the tomatoes near the stalk, remove the peel and chop the pulp.

6. Place the tomatoes and beans in a frying pan, stir well and simmer over low heat for five minutes.

7. Cut the peeled potatoes into large cubes and boil for literally seven minutes.

8. When the meat is ready, it should be soft, add fried vegetables and potatoes to it. Cook for another 25 minutes. over low heat until the potatoes are completely stewed.

Beef stew with prunes in sour cream sauce

Ingredients:

900 grams of veal (tenderloin);

250 ml 15% sour cream;

Onion head;

Prunes – 150 grams;

Wheat flour – 50 grams;

A small pinch of cinnamon, ground black pepper, paprika.

Cooking method:

1. Wash the veal tenderloin, remove thick films from the meat and cut into small strips of centimeter thickness. Beat it off a little.

2. Heat refined oil in a deep frying pan and fry the veal pieces in it. The pan must be thick-walled. Fry the meat over maximum heat, quickly turning the pieces over to the other side. At this stage of cooking, you only need to achieve the appearance of a golden brown crust, retaining all the juice inside.

3. Reduce heat to medium, add finely chopped onion with a knife to the meat and continue cooking.

4. Fry the flour in a dry frying pan without adding fat. When the flour turns a soft brown color, add sour cream. Stirring vigorously with a spoon so that the flour does not form lumps, bring the mixture to a boil.

5. Add paprika and table salt, sprinkle with cinnamon and, stirring, heat through. Do not let it boil and keep on heat for three minutes.

6. Pour over cooked sour cream sauce meat cooked with onions. Add cold boiled water so that it covers the meat, mix everything well and cook covered for about 30 minutes.

7. Add well-soaked and then dried prunes to the stew, mix everything again and cook for half an hour until cooked.

Vegetable stew of beef with eggplant and zucchini

Ingredients:

A kilogram of veal pulp;

Three small young zucchini;

Two large eggplants;

Two sweet peppers (different colors);

Tomatoes – 0.5 kg;

Two carrots;

A small head of garlic (4 cloves);

To taste – fine salt, herbs and spices.

Cooking method:

1. Cut the eggplants with the peel into large strips, place in a colander, lightly sprinkle with salt and leave to stand for forty minutes so that all the bitterness comes out of them. Place a deep plate with a slightly smaller diameter than the colander under the colander. You can put a small shallow plate on top of the eggplant and lightly press it down with a weight, then the bitterness will go away better.

2. Grate the tomatoes with a coarse grater, do not rub the peel, you only need the juice.

3. Place the meat, cut into medium-sized square pieces, into a thick-walled deep dish. Pour in 200 ml of drinking water cold water and put on medium heat to simmer.

4. When all the liquid has evaporated, add two tablespoons of vegetable oil and brown the pieces of meat on all sides, increasing the heat to do this.

5. Reduce the heat again, sprinkle the pieces of meat with spices, add the onion chopped into small half rings and fry everything together for 2 minutes.

6. Add carrots cut into strips, stir and continue frying for another 3 minutes.

7. Turn off the stove and place eggplants, half rings of zucchini, chopped sweet peppers and chopped garlic in layers on top of the frying.

8. Pour mashed tomatoes over everything, salt, add 100 ml of water or dry wine. Place small pieces of hard butter on the surface and, covering the container with a lid, bring to a boil over medium heat.

9. When the stew comes to a boil, reduce the heat to low and simmer for about two hours. It is not recommended to remove the lid during simmering, and stir it too. If the temperature is set correctly, the stew will not burn.

10. Remove the finished stew from the stove and stir well. Add salt if necessary and let the dish sit for at least 30 minutes.

Beef stew with mushrooms and potatoes in pots

Ingredients:

500 grams of beef (brisket);

400 grams of fresh champignons;

Onion – 2 large heads;

One medium carrot;

400 grams of potatoes;

100 grams of hard “Russian” or “Kostroma” cheese;

Black peppercorns – 5 pcs.;

Bay leaf – 1 leaf;

Half a teaspoon of khmeli-suneli;

50 ml light soy sauce;

Natural butter – 40 grams;

A large clove of garlic.

Cooking method:

1. Cut the brisket together with the bones into pieces 3–4 cm wide, rinse well and pat dry with a disposable towel.

2. Sprinkle the pieces of meat with spices, pour soy sauce, add mayonnaise and, stirring, leave for 30 minutes.

3. Place the marinated beef in a dry frying pan and fry until golden brown.

4. Cut the champignons lengthwise into thin slices and fry over low heat. When almost all the juice from the mushrooms has evaporated, add onion cut into small cubes, and after three minutes add grated carrots. Cook, stirring systematically, for five minutes.

5. Rub the bottom and inner walls of the clay pot well with garlic. Place fried pieces of beef, small cubes into it raw potatoes and fried mushrooms with onions and carrots.

6. Add salt to your taste, preferably finely ground. Pour in 400 ml of boiled warm water, add bay leaf, peppercorns and close the pot with a lid. If there is none, cover the pot with foil and wrap it tightly.

7. Place the filled pot in the oven and cook the stew for one hour at 180 degrees. A pot of stew should only be placed in a cold oven.

8. Ten minutes before the end of cooking, remove the stew from the oven, sprinkle coarsely grated cheese on top and put it back. Bring until ready.

Beef mushroom stew with pasta

Ingredients:

Beef pulp – 300 grams;

Fresh mushrooms – 250 grams;

Volumetric pasta“Spirals” or similar shape – 200 grams;

A glass (250 ml) of vegetable broth;

150 grams of sour cream, 15% fat;

Head of white onion;

Two medium carrots;

Three cloves of garlic;

A small bunch of parsley, without stems.

Cooking method:

1. Rinse the pulp, cut off any excess thick films. Wipe dry with a napkin and cut into arbitrary small pieces.

2. Fry the pieces of meat in a well-heated frying pan with refined oil. Fry the meat very quickly, it should only be lightly browned and not stewed.

3. Chop the onion and add it to the meat, add randomly chopped fresh mushrooms and small carrot sticks. Press the garlic through a press here and simmer over low heat until the meat is cooked.

4. When the pieces of beef become soft, add salt, add sour cream diluted with vegetable broth and bring the stew to a boil over high heat.

5. Transfer the prepared mushroom stew into a bowl with pre-boiled “Spirals”, mix carefully and place on very low heat. Simmer until thickened.

“Honey stew” of beef with bell pepper in the oven

Ingredients:

700 grams of young veal;

One onion;

Two pods of sweet fleshy pepper;

A third of a glass of honey (90 gr.);

1/4 tsp. ground cinnamon, sugar, chopped dry ginger and black pepper;

1/2 teaspoon fine table salt;

Half a liter of sour milk;

40 g of butter “Peasant” butter.

Cooking method:

1. Place boneless beef cut into cubes (3 cm) and fry on low heat on the stove together with onion chopped into thick half rings.

2. After eight minutes, add the sweet pepper pulp cut into half rings and continue frying for five minutes. Don't forget to stir the roast occasionally.

3. Melt honey in the microwave or in a water bath and pour it into the roast. Stir thoroughly, add ginger, pepper, cinnamon. Stir again and simmer for another five minutes.

4. Then transfer the roast to a heat-resistant dish or any container suitable for baking. Pour milk, it should completely cover the meat and place in the oven.

5. Simmer the stew in the oven at 180 degrees until all the milk has evaporated.

Vegetable beef stew with potatoes - recipe for Panasonic multicooker

Ingredients:

Beef – 600 grams;

Small onion;

Three medium carrots;

300 grams of potatoes;

400 grams of white cabbage;

Two medium fleshy tomatoes;

Two bell peppers;

Three cloves of garlic;

“Extra” salt, spices according to your taste.

Cooking method:

1. Rinse the beef in a large piece under the tap; if there are thick white films and tendons, remove them by cutting them with a knife.

2. Cut the processed and thoroughly towel-dried meat into not too large and at the same time not small pieces.

3. Place pieces of beef in a dry multicooker bowl, without fat, and fry it in the “Baking” mode for twenty minutes.

4. Cut the carrots and onions into centimeter cubes, the pepper into short narrow cubes, and chop the garlic very finely. Transfer the vegetables to the cooking meat and fry without changing the mode for ten minutes.

5. Now add potatoes, cut into two-centimeter cubes, and shredded cabbage into the bowl with the vegetables.

6. After the cabbage, immediately add coarsely chopped tomatoes, spices, and salt. Pour in a glass (200 ml) of cold filtered water and change the “Baking” mode to “Stewing” for an hour and a half.

Don't ignore roasting meat. Due to the fact that the pieces of beef are covered with a golden brown crust when fried, the beef in the stew is neither boiled nor dry.

Do not rush to add vegetables to meat that is not yet ready. It will not reach readiness before the due date, and the vegetables will be overcooked during prolonged stewing, and the result will not be a stew, but a vegetable porridge.

Add bay leaf to the stew for flavor, remove immediately when the dish is ready. If this is not done, the stew may taste bitter.

Add tomatoes last, as the acid released from them prevents the rest of the vegetables from reaching readiness.

The ideal cookware for cooking stew is a thick-walled cast iron or steel pot, coated with a thick layer of enamel or ceramics. Such dishes, if you did not inherit them, can now only be purchased at flea markets.

Just imagine: aromatic dish from juicy pieces of fried and then stewed meat with vegetables, and in thick sauce. No wonder, from French, stew is translated as how to whet the appetite. Today I will share with you a cooking recipe.

In general, stew is a dish of fried and then stewed pieces of meat with various vegetables, mushrooms, herbs and spices. Moreover, you can use any kind of meat - be it poultry, game or even fish. Nowadays, stew is the name for any dish that is similar in consistency to traditional French stew; in Russia, goulash is a variety of this dish.

You can add any vegetables you like to the stew, from standard potatoes and carrots to sweet peppers and squash. I make a stew from whatever vegetables I have in my refrigerator, you can do the same. Instead of beef, you can add lamb, pork or chicken. In general, my recipe is not a standard; it can easily be changed according to your taste preferences.

To prepare vegetable stew with beef you need:

500-700g beef tenderloin;
5-8 potatoes;
1 large carrot;
1-2 eggplants;
1 medium zucchini;
Onion,
garlic,
salt,
vegetable oil.

Recipe for vegetable stew with meat:

Wash the meat, remove films, chop finely. Peel the onion and cut it. In a thick-walled bowl (cauldron, duck pot, etc.), heat sunflower oil, add onion, simmer until transparent.
Then add the chopped meat to the onion, bring to a boil and simmer in its own juice for about 30-40 minutes.
At this time, wash the eggplants and cut into slices. Sprinkle generously with salt and leave for about 20 minutes. This will help get rid of the bitterness.
Peel the potatoes and cut into slices. When the meat is ready, cut the carrots into small cubes and add to the meat, stir. Simmer for 5 minutes.
Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
Peel the zucchini, cut into cubes, put in a cauldron, stir.
After 3 minutes, add the diced eggplant. Rinse the eggplants in advance to remove salt under running water. I recommend peeling it as it remains tough.
Add a little more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
Mix well again and simmer until the vegetables are soft. Our family loves liquid stew, you can add less water, then the dish will be thicker. When serving the stew, garnish with herbs. Serve liquid stew in broth bowls, thick stew in flat plates. I hope that my recipe will be useful to you.

Enjoy your meal!

Recipe for beef stew with vegetables and potatoes

Ingredients:

beef pulp – 550 g;
potatoes – 500 g;
medium-sized young zucchini - 1 pc.;
medium-sized bell pepper – 3 pcs.;
medium-sized tomatoes – 4 pcs.;
small carrots – 2 pcs.;
medium-sized onion – 3 pcs.;
garlic – 5 cloves;
fresh dill – 1 bunch;
fresh parsley – 1 bunch;
tomato paste – 70 g;
ground coriander - to taste;
bay leaves – 2-3 pieces;
ground black pepper - to taste;
salt - to taste;
vegetable oil for frying.

Recipe:

We wash the beef pulp, dry it with paper towels or napkins, cut it into small cubes and fry it in a frying pan with vegetable oil until golden brown. Then add the peeled and diced onion and carrots in slices or strips, fry for another three to five minutes.
Peel sweet bell and bitter peppers from tails and seeds, cut into cubes and small strips, chop garlic into thin slices and throw everything into a frying pan with meat, onions and carrots. Fry for two minutes, add tomato paste, stir and simmer for another five minutes, stirring occasionally.
Cut the washed zucchini into small cubes and place in a cauldron of a suitable size. We also send peeled and chopped potatoes there. Scald the tomatoes with boiling water, remove the skin, chop them into small pieces, add them to the rest of the vegetables and mix.
We transfer the contents of the frying pan here, add all the spices and salt, pour in two glasses of water, stir, cover with a lid and place on the stove over high heat. After boiling, turn the heat slightly below medium and cook for thirty to forty minutes. One minute before the end of cooking, add chopped fresh dill and parsley and mix.
Serve hot beef stew with potatoes and vegetables as a separate dish, garnished with sprigs of fresh herbs.

Beef stew with vegetables

Beef stew with vegetables is a universal dish for the everyday menu. Vegetables can be added to your taste. I cooked it with eggplants, it turned out to be a very bright, rich taste of meat stew. Try it, beef goes amazingly with vegetables.

To prepare beef stew with vegetables you will need:

700 g beef pulp;
1 onion;
600 g potatoes;
1 carrot;
1 eggplant;
1 bell pepper;
2 tomatoes;
1 tsp. Worcestershire sauce optional
3 tbsp. l. soy sauce;
1 tsp. spice mixtures “for shurpa”;
vegetable oil for frying;
salt, ground black pepper - to taste.

Recipe:

Wash the beef, dry it, cut into small pieces.
Fry the beef pieces in vegetable oil on all sides until golden brown. Add the chopped onion half to the meat and fry, stirring occasionally, until the onion is golden brown.
Then add soy and Worcestershire sauce (if you don’t have Worcestershire sauce, don’t add it), fry everything together for 5 minutes. Then pour in a little water, about 1/2 cup, cover with a lid and cook over low heat for 1 hour, until the meat is cooked.
Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stem from pepper.
Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water and squeeze out the water.
Cut onions and carrots into cubes.
Fry the onion in vegetable oil for a few minutes, then add the carrots. Salt and pepper. Add diced pepper. Stir and fry everything together for 3-5 minutes, stirring occasionally.
Then add eggplant and spices. Stir and fry for another 5 minutes or until the vegetables are nicely golden brown, stirring occasionally.
Grate the tomatoes and add to the vegetables. Stir, cover and simmer over low heat until the vegetables are soft.
Cut the potatoes into cubes.
When the meat is cooked, add the potatoes.
Stir and simmer covered until the potatoes are ready. If necessary, you can add a little water.
When the potatoes are soft, add vegetables to the pan.
Stir, simmer the beef stew with vegetables for 5-10 minutes under the lid. Let the dish sit for 20 minutes and serve.
An appetizing, aromatic, tasty beef stew with vegetables is ready.

Bon appetit, make your loved ones happy!

Beef stew

Ingredients:

beef - 800 grams (I used sirloin)
carrots - 2-3 pcs
onion - 3 heads
champignons – 250 grams
tomato paste - 1 tbsp
broth - 800 ml
flour - 3 tablespoons
bay leaf - 2 -3 pcs
thyme - 1 teaspoon
ground black pepper - 1 teaspoon
salt - 2 teaspoons
cherry tomatoes - optional

Recipe:

We wash the carrots and onions under water and peel them; we also thoroughly wash and clean the champignons. Wash the beef and cut into small 1.5 x 2 cm (a little larger) pieces.
We cut the vegetables: carrots into pieces about 2 cm in size, champignons into approximately 6-8 parts (if larger, then 8, if smaller, then 6). We try to cut the onion approximately the same size as the carrots.
Then mix flour, salt and pepper in a bowl. Take a frying pan, add a little vegetable or olive oil, wait until it gets very hot. Then roll each piece of beef in flour with salt and pepper and place it on a hot frying pan. Fry on each side for about 4 - 5 minutes, or rather until golden brown.
Transfer the browned beef to a baking sheet.
And in a frying pan, fry the next batch until golden brown, and so on until everything is browned.
Place the onion, carrots and bay leaf in a frying pan greased with vegetable oil and fry over low heat for about 5 minutes, stirring constantly. Then add our champignons to the vegetables and cook for about 3 more minutes. Next, pour our broth into the vegetables and add tomato paste.
Mix everything thoroughly and let the broth with vegetables boil, then reduce the heat and cook for about 3-4 minutes. Then pour our broth with mushrooms and vegetables into a baking tray with the beef. The main thing is that all the pieces of beef are covered with broth - this is very important.
Next, we pack our baking tray on top, with beef stew, and baking foil. We do this very carefully so that there are no holes, so that the foil fits and wraps well at the edges.
This is so that the beef is stewed, not baked. You can use a baking tray with a lid.
Simmer the beef stew for about 2.5 hours at an oven temperature of 150 degrees and no higher.
Before serving, I fry it on butter cherry tomatoes (this is for decoration and tastes good).
Remove the stew from the oven and remove the foil.
Place the meat and vegetables on a plate, garnish with cherry tomatoes and herbs. Read more:

Beef stew is ready. Enjoy your meal!

Beef stew

Beef stew takes a long time to prepare, so be patient. Do not hesitate - the result will exceed all your expectations! The kitchen will instantly be filled with the aroma of stewed meat and vegetables, and your household will look forward to dinner!

Ingredients:

Beef 1 kg
Flour 2 tbsp. l.
Olive oil
Garlic 2 teeth.
Celery stalks 2
Carrot 4
Thyme
Tomatoes 4
Red wine 150 ml
Meat broth 500 ml
Bay leaves 2
Worcestershire sauce
Pepper
Onion 1

Cooking method:

Preheat the oven to 160°C.
Start preparing the vegetables - peel the onions, garlic and carrots. Cut the carrots into slices, finely chop the onion and garlic, and coarsely chop the celery.
Cut the meat into cubes, dredge it in flour and set aside.
Heat the olive oil in a large frying pan and fry the meat until browned (about 5 minutes). Transfer meat to a bowl.
Add oil to the pan and fry the vegetables and thyme for 10-15 minutes until they are soft.
Transfer the meat to the vegetables, add tomatoes, previously chopped and peeled, and pour in the wine. Let the mixture simmer for a few minutes, then add broth (you can also use hot water), bay leaves and a little Worcestershire sauce.
Season with salt and pepper and place the stew in the oven for 3-4 hours. The meat should become very soft.
Serve the stew with mashed potatoes and a glass of wine. Bon appetit!