6 servings
1 hour 25 minutes
76 kcal
5 /5 (1 )
I suggest you cook a delicious, satisfying and, at the same time, low-calorie vegetable stew with meat and potatoes. This dish has long been one of our family's favorites. I make it with what I currently have in the fridge. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture helps out wonderfully, which you can now buy without any problems in any supermarket.
Quick, tasty vegetable stew with meat
Kitchen tools: cutting board, knife, deep frying pan.
Ingredients
Step by step cooking
First of all, we decide what we will cook the stew in. It can be a cauldron, a frying pan with high sides or a pan with a thick bottom.
- We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is obtained with pork, because it is tender and juicy. Especially if there are slits of fat.
- We put a dish on the stove in which we will cook. We warm up well and pour a little vegetable oil on the bottom. We spread the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid that the meat releases has evaporated.
- We chop in half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
- Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
- Cut into cubes or chop 300-350 g of white cabbage. We also fry. If necessary, add a little more oil.
- We cut the bag with the vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
- Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
- Add salt and spices to taste. Stir, reduce heat, cover and simmer until the meat and vegetables are fully cooked.
- Grind with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put all this in a stew, mix and turn it off after a couple of minutes.
You can not add greens during the cooking process, but sprinkle the stew with it when serving.
Video recipe for quick vegetable stew with meat
The video recipe will tell you how to cook stew with meat and vegetables.
You can cook the same way. And even faster than this dish is preparing.
Vegetable stew with meat and potatoes
Cooking time: 95 minutes.
Calories: 86 kcal per 100 g
Quantity: 6 portions.
Kitchenware: cauldron or pan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.
Ingredients
| Potato medium | 4-5 pcs. |
| Eggplant | 2 pcs. |
| Regular squash or zucchini | 2 pcs. |
| Onion | 2 pcs. |
| Sunflower oil | for frying |
| Meat | 750-800 g |
| Garlic | 3-4 cloves |
| Salt, spices | taste |
| tomato paste | 200-250 g |
| Carrot | 2 pcs. |
| Bell pepper | 2-3 pcs. |
| Drinking water | 1 stack |
| Spicy pepper | ½ pod |
| Sugar | 1 tsp |
Step by step cooking
- We take two medium eggplants, cut off the edges and cut into medium cubes. Put in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary in order for bitterness to come out of them. After that, we transfer them to a colander and rinse under the tap. I use eggplant along with the skin, and you can trim it off if you like.
- Similarly to eggplant, we cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
- We cut ordinary zucchini or zucchini into the same cubes.
If there are large seeds, then they need to be cut out, leaving only dense pulp.
- So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. We rub on a fine grater or pass 3-4 cloves of garlic through a press and send them to the paste.
- Very finely chop one small pod of hot pepper of the "light" type. It always grows on my windowsill. Instead, you can cut off a small part from the usual long pepper. We also put it in a bowl.
- Add half a teaspoon of salt and a spoonful of sugar. It will shade the acidity and sharpness.
- Pour a glass of warm water and mix well.
- We heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We shift it into a cauldron or pan with a thick bottom, trying to leave the oil in the pan as much as possible.
- Now quickly fry the carrot cubes until golden brown and also transfer to the pan.
It is not necessary to achieve full readiness so that the vegetables do not turn into porridge during stewing. From quick frying, they will retain their shape.
- If necessary, add oil to the pan and fry the eggplant. When they are almost fried, add sweet pepper.
- We also fry the zucchini and potatoes separately.
- Cut into medium pieces 750-800 g of any meat. Place in the skillet and brown quickly on all sides.
- Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
- Mix well and leave to simmer over low heat until fully cooked.
- We lay out the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.
Video recipe for cooking vegetable stew with meat and potatoes
From the detailed recipe in the video, you will learn how to cook vegetable stew with meat.
https://youtu.be/ulngjyObmog
Try to cook this. In the same place, from a similar set of ingredients, you can make and.
Potato stew with meat and beans
Cooking time: 95 minutes.
Servings: 4-6.
Calories: 98 kcal per 100 g
Kitchen tools: bowl, knife, cutting board, frying pan, pan.
Ingredients
| Potato medium | 4-5 pcs. |
| Eggplant | 2 pcs. |
| young squash | 2 pcs. |
| Onion | 2 pcs. |
| Vegetable oil | for frying |
| Pork or bacon | 700-800 g |
| Salt, spices | taste |
| Garlic | 3-4 cloves |
| Tomatoes | 600-700 g |
| Carrot | 2 pcs. |
| bell pepper | 1-2 pcs. |
| Water | 3 stack. |
| Any beans | 1 stack |
| tomato paste | 2 tbsp. l. |
Step by step cooking
- Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is thin red beans, for which 40 minutes or an hour is enough.
- We put the swollen beans in a saucepan or saucepan, pour 3 cups of water and boil for about an hour until tender.
- Two eggplants and two young zucchini are peeled and cut into medium cubes.
- We cut 2 medium carrots, 4-5 potatoes and 1-2 peppers with the same cubes. We chop the onion in half rings.
- We take 600-700 g of tomatoes. We make small cross-shaped incisions on top. Put in a bowl and completely cover with boiling water for two minutes. After that, remove the skin and also cut into cubes.
- Cut pork goulash or bacon into medium pieces. The main thing is that the meat was with fat.
- In a well-heated pan with oil, quickly fry the meat on all sides until golden.
- Add onions and carrots to the meat and fry everything together a little. At the very end, put finely chopped 3-4 cloves of garlic.
- While the meat is fried, in parallel we put a pan or cauldron on the stove. Pour a couple of tablespoons of oil and spread the tomatoes, eggplant, peppers and zucchini. We mix.
- When the contents of the pan are slightly reduced in volume, add the potatoes and beans. If desired, the potatoes can be separately lightly fried over high heat.
- After 10 minutes, transfer the contents of the pan to the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
- Simmer everything together over low heat until fully cooked.
Video recipe for cooking vegetable stew with meat and beans
A detailed recipe for making stew with beans and meat can be viewed on the video.
Try to cook hearty and tasty with a variety of vegetables.
- The stew turns out much tastier if you separately fry all the vegetables that make up its composition.
- The composition of the ingredients depends on the season and what is in your refrigerator. It can be beets, cauliflower, pumpkin, asparagus and other vegetables.
- The meat is fried the longest. This takes about 20 minutes. The remaining ingredients are laid with an interval of 10 minutes.
- First, the stew is cooked over a slightly above-average fire. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is stewed until cooked.
- Salt and spices are added at the moment when all the ingredients are in the bowl. If this is done earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
- Garlic and herbs are put in the stew 5 minutes before readiness.
- All vegetables should be cut equally. Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is put first of all, so that it conveys the aroma to the rest of the contents.
I will be pleased if you leave comments with reviews or additions to my stew recipes. And bon appetit!
Recipe for stew with beans, potatoes and pork
This time I have a Ukrainian version of the popular Mexican dish "chili kon karne" - potatoes and pork and hot peppers. I always wanted to cook it and maybe in the future I will do it, but today the recipe is just very similar, but with potatoes)) I warn you right away that the stew turns out to be very spicy, but incredibly fragrant and tasty) I love spicy dishes, so for me the stew is just amazing ) In general, try and if you wish, you can simply add less spices) Let's get started:
Cooking stew with beans, potatoes and pork:
1. My pork and cut into identical, not large cubes.
2. My potatoes, peel and also cut into cubes.
3. If you have raw beans, then you need to boil them until tender, if canned, then just rinse. Although if the beans are canned in a tomato, then the sauce is suitable for stews.
4. Sweet pepper cut into small cubes or stripes.
5. Peel and chop the onion and garlic finely. Naturally, the garlic is completely chopped, the onion is larger in cubes.
6. If you have fresh tomatoes, you can scald them with boiling water and finely chop them, but I have canned in my own juice, so I used natural tomato juice and small cherry tomatoes.
7. In a frying pan with a thick bottom, a saucepan or a roasting pan, first fry the meat over medium heat for about fifteen minutes. You can close the lid. Then add the onion and continue to fry, stirring, until the onion is blushed.
8. Next comes sweet pepper. Stir and fry for another five minutes.
9. Next, add the potatoes, cover the garlic with a lid and simmer until the potatoes are ready. You can add some water to keep it dry. Do not overcook, otherwise the potatoes may turn into porridge. Add beans, tomatoes, red and black pepper and salt at the end. Stir and simmer for another five minutes. Taste and add spices to taste. That's it) You can serve it sprinkled with fresh herbs with fresh vegetables) Yummy, so bon appetit)
Very often, products in stews lose their " individuality". But the same cannot be said about this dish: the boiled soft beans still remain intact, the pre-fried meat appetizingly gleams with a golden crust.
Meat and beans are the main suppliers of proteins, a hearty lunch stew will make you forget about hunger until late in the evening. The lack of spicy and spicy seasonings in the recipe is compensated by the taste of sautéed vegetables. Fried mushrooms fit well into the overall "taste style" of the dish.
Products
- beans - 2 tbsp.;
- meat (veal) - 500 g;
- champignons (optional) - 200 g;
- tomatoes - 3 pcs.;
- onions - 1-2 pcs.;
- vegetable oil - 60 ml;
- salt - 1.5 tsp. l.;
- fresh parsley.
Recipe
Main stew ingredients- meat and beans. Champignons can substitute in recipe two grated carrots or a small amount of sauerkraut.
one . The veal is washed, cut into small pieces. The films are removed, and the fat that comes across is left. The meat is not salted. Vegetable oil is poured into a frying pan, veal is fried until golden brown. Then pour 1 glass of water, stew the meat for 30 minutes.
2. In parallel, mushrooms and vegetables are fried in another pan at the same time. Onions and carrots are cut into cubes, champignons - into thin slices.
3 . Carrots , onions and mushrooms are fried for 8-10 minutes , they do not strive for special frying .
4 . Finely chopped tomatoes are added to the fried vegetables.
five . Salt is put into a frying pan with veal stew, another glass of water is poured.
6. Beans are boiled until half cooked in a small amount of water. Transfer to a pan with meat.
7. All vegetables and mushrooms are sent next. Fresh tomatoes can be replaced with two tablespoons of tomato sauce.
8 . The frying pan is covered with a lid , the meat stew is stewed over low heat for 30 minutes .
nine . As soon as the veal becomes soft, the fire is turned off. Meat stew with beans is served hot, sprinkled with fresh chopped parsley.
The stew will be hearty and not spicy at all. This dish can be stored for 3-4 days. Cold stewed beans taste inferior to hot. Be sure to bring the meat stew to a boil before serving. If you want a significant sharpness, put half a red chili pepper in a boiling stew for 5 minutes. Then the burning pulp is discarded, but its sharp aftertaste will remain in both beans and veal.
A good addition to meat stew would be thick sour cream. Each serving is seasoned a tablespoon of sour cream, such an additive in the winter will be especially welcome
Gorgeous and simple bean stew with meat and vegetables, which is perfect for ladies who are watching their figure and for our beloved men! It turns out incredibly tasty)
Cooking bean stew with meat and vegetables:
1. If you buy young beans, then you do not need to soak them in water, but if you have a later one (like mine), then you should soak them in water for two hours beforehand. I chose small beans of different varieties. You can take absolutely any, to your taste.
2. Wash the meat and cut into large cubes, about 3:3 cm. Choose non-fatty meat.
3. Wash the bell pepper, peel it from the stalk and seeds and cut into the same cubes as the meat.
4. My tomatoes, peel and also cut into large cubes. Everything in this stew should be cut in the same way so that nothing breaks apart, but remains whole pieces.
5. This dish can be cooked in two ways, either in the oven or in a saucepan over a fire. The principle of laying products is the same. Spread the bottom of the mold with vegetable oil and put the meat.
6. We shift the meat with pieces of butter and pour the beans on top. Fill with water to cover everything. We put in the oven, or on fire and wait until the liquid boils. Then reduce the heat to a minimum, or the temperature of the oven to 160 C and simmer for two hours. Add water periodically, because the beans absorb liquid very quickly. Simmer under the lid, and the baking dish can be covered with foil.
7. After two hours, salt and pepper to taste, mix and taste the sauce. Add sweet pepper and continue cooking for another half hour.
8. Next come the tomatoes. We cook another twenty minutes. Now you need to try the sauce again and perhaps add more salt or pepper, if you like it spicier. Now you can turn off the fire and let stand for another ten minutes.
9. That's it. Everything remained in pieces and at the same time became very soft and juicy. from beans with meat that you can eat without fear of getting better, because we use very little fat for such a quantity of products. In general, simple and very tasty. Bon Appetit)
When the cold weather sets in, more high-calorie, satisfying dishes appear on our menu than in summer. And it is in winter that I often cook dishes from legumes. Recently, looking into the kitchen cupboard and into the freezer, I had an idea for lunch - there will be meat stew, with the addition of red, white, and also green beans. It turned out delicious, homemade dish, which I will definitely repeat.
We will prepare the necessary products.
Cut the meat into small pieces, salt, fry in vegetable oil for 5-7 minutes over medium heat. Then add some water, cover with a lid, stew the meat for 15 minutes.
Finely chop the onion, add to the meat, fry for another 5 minutes.
Add boiled beans to the meat, mix, simmer for 5 minutes.
Then add green beans and tomatoes in their own juice. Tomatoes must first be peeled and finely chopped or rubbed through a grater. Salt, pepper the dish, cook for 15-20 minutes.
Delicious meat stew with beans can be served as an independent dish or with rice.
Bon Appetit!
