Vegetable stew with pork. Pork stew: recipes with photos Vegetable and pork stew in a duck pot

The favorite season of all chefs and housewives is, of course, summer! Fragrant young vegetables, just picked from the beds, are just asking to be filled with pots, cauldrons, frying pans, and so on... The ideal recipe for all times remains vegetable stew, but if for ladies the stew will be ideal if there are various vegetables, then men will only be pleased stew made with meat. This is exactly what we will do.

When cooking, I most often use a wok (a deep frying pan with a small diameter). In it, all the ingredients are fried and stewed together, cooking at the same time. This is a great time saver. However, I never sauté vegetables the Japanese way (too thin). I like them better when they are cut into pieces. This way the taste becomes richer and more varied. In addition, vegetables release a lot of juice when cooked, creating a natural and flavorful sauce.

For preparation you need to use:

1. half a kilogram of pork, not too fatty, but with streaks of fat
2. one onion,
3. one carrot,
4. one eggplant,
5. one zucchini,
6. two or three potatoes,
7. two or three bell peppers,
8. one or two tomatoes,
9. one head of garlic,
10. green onions and fresh dill,
11. salt pepper
12. hot chili pepper.

In the photo you can see the oil. However, I did not use it for cooking. It came into the frame by accident. However, if you are using lean meat, you can add a little oil when frying.

The meat should not be cut into large pieces. It is better to cut off large pieces of lard or veins and set them aside separately.
Heat a frying pan and fry the pieces of previously cut lard well.
The cracklings remaining after frying can be removed, or if you like, you can leave them in the pan. Then you need to fry the meat in a frying pan over low heat. You need to fry for about fifteen minutes. Once it is browned, the meat can be removed from the heat.
Shred carrots and onions with feathers.
The potatoes should be chopped into medium pieces (this will prevent them from dissolving and remaining hard after cooking).
Then add onions and carrots to the meat and put on the fire for about 5 minutes. Stir while frying.
Then you need to cut the eggplant into pieces.
Then you can add potatoes to the pan, and after reducing the heat to maximum, fry everything until the very end of cooking.
Cook covered for ten minutes, stirring from time to time.
We cut the zucchini.
Season the stew, stirring gently.
Add eggplants, add a little salt and pepper, then simmer for 5 minutes under a closed lid.
We do the same with zucchini and chop the bell pepper.
Remove the skin from the tomato.
It can be easily removed with a knife even without using boiling water.
Then add the chopped bell pepper and simmer under the lid for about five minutes.
Finely chop the tomatoes and garlic.
Add them to the stew, and then simmer for another five minutes.
We cut the greens and chili peppers.
After adding them, simmer for five minutes.
Stir and enjoy the aroma!

This stew will definitely not be greasy, everything is stewed perfectly, the vegetables have not lost their color or shape. Enjoy your meal!

Get acquainted with excellent tested recipes for pork stew on the website of the festival of tastes website. Try options with pulp and ribs, various vegetables, mushrooms, various seasonings, adjika or tomato paste. It's easy to create culinary delights!

Ragu is a stewed mixture of meat and various vegetables with seasonings and herbs. Pork is a fairly soft and tender meat that cooks quickly. In addition to potatoes, a variety of vegetables, mushrooms or beans are often added to pork stew. In order for the cooking result to always please you, you must follow the correct order of adding the ingredients. For example, zucchini and eggplant cook much faster. Therefore, they are added when the potatoes are almost ready.

The five most commonly used ingredients in pork stew recipes are:

Interesting recipe:
1. Wash the pork flesh and chop it into small pieces.
2. Fry until golden brown. Place in a saucepan or cauldron.
3. Lightly fry the diced potatoes. Pour over meat.
4. Cut the carrots into small, neat strips. Chop the onion into half rings.
5. Fry the onion and carrots for about five minutes. Add crushed or finely chopped garlic.
6. Sprinkle with flour, add tomato paste, stir.
7. Fry for a few more minutes.
8. Pour in the wine. Salt, pepper, add a laurel leaf. Simmer for seven minutes.
9. Pour vegetable sauce over meat and potatoes. Simmer over low heat for about forty minutes.
10. Coarsely chop the champignons. Salt and pepper. Fry until soft.
11. Transfer the mushrooms to the almost finished stew. Season with aromatic spices. Mix.
12. Sprinkle with fresh herbs.

Five of the fastest pork stew recipes:

Helpful Tips:
. To prepare the stew, it is better to use a cauldron or thick-walled pan so that the vegetables and meat do not burn.
. Instead of tomato paste, you can add fresh chopped tomatoes.

Step 1: Pre-process the meat.

The meat must be washed under cold running water, and the veins and hymen should be carefully removed with a knife. It is best to moisten the cutting board with cold water (so that the cooked meat is not dry). Then cut the meat into cubes approximately 3x3 cm in size.

Step 2: Preparing the vegetables.

Peel the onion, rinse with cold water, cut into large pieces: either cubes or rings - as you like. Peel the carrots with a knife, then wash them well and cut them into circles, then you can make semicircles out of them or, if you have a vegetable cutter with various attachments, make stars out of it. Potatoes also need to be peeled, and it is better to cut them coarsely.

Step 3: Stew vegetables.

Place the cauldron on the fire and heat the oil. While the oil is warming up, remove the husks from the garlic, wash it thoroughly and crush it into a separate saucer with a garlic press. Now fry the onion until light golden brown. We combine the onion with carrot circles or “stars” and tomato paste or adjika, fry it all for 7 minutes and fill with water.

Step 4: Stew the meat.

Next, add the meat, which we salt and pepper with black and red pepper, and stir. After 3 minutes, you can add crushed garlic and bay leaf. The heat must be reduced and the cauldron covered with a lid, otherwise the meat inside will not be properly extinguished. Stir the stew frequently. It will be ready in 20 minutes.

Step 5: Serve the pork stew.

Before serving the pork stew, rinse the parsley in hot water, chop it coarsely and sprinkle it over the pork stew laid out on plates. Enjoy your meal!

To make the pork dish tender and soft, you should brush it with mustard and black pepper an hour to an hour and a half before cooking.

To make the dish smell like garlic, you can rub the plate with garlic before serving.

It is best to stew and fry meat not only in vegetable oil, you can also add butter.

A fragrant, satisfying pork stew is a dish that can replace a side dish, a second and a first course.

The dish turns out fatty and spicy thanks to the use of real adjika.

Ingredients:

• pork – 500 g;
• water – 310 ml;
• onions – 2 pcs.;
• pepper;
• potatoes – 750 g;
• flour – 1 tbsp. spoon;
• salt;
• garlic – 1 head;
• adjika – 2 tbsp. spoons;
• carrots – 2 pcs.

Preparation:

1. Cut the washed pork into cubes and place in a saucepan. Fry.
2. Carrots are needed in semicircles. Onion - cubes. Potatoes - in pieces. Chop the garlic cloves.
3. Throw in onions. Darken. Add flour and stir immediately. Fry for half a minute.
4. Add garlic pieces and adjika. Fry. Throw in the remaining vegetables. Pour in water. Stir and add salt. Simmer for half an hour.

Recipe with potatoes

Pork stew with potatoes is a rich and aromatic dish that will satisfy the tastes of the most demanding gourmets.

Ingredients:

• bay leaf – 2 leaves;
• pork – 550 g;
• salt;
• black pepper;
• sunflower oil – 125 ml;
• carrot – 1 pc.;
• onion – 1 pc.;
• water – 500 ml;
• tomato sauce – 55 ml;
• potatoes – 1100 g.

Preparation:

1. Cut the meat piece. Place oil in a frying pan and heat it up. Throw in the meat and fry.
2. Chop the onion. Cut the carrots into cubes.
3. Pour oil into a saucepan. Add onion and fry. Place carrots. Simmer for five minutes. Pour in the sauce and add the meat frying. Darken again.
4. Chop the potatoes and throw them into a saucepan. Pour in water. Stew. Sprinkle with salt. Throw in the bay leaves and peppercorns. Stir and simmer for five minutes.

Stew with pork in a slow cooker

Stew in a slow cooker is incredibly tasty and aromatic. The device saves time.

Ingredients:

• eggplant – 2 pcs.;
• pepper;
• tomatoes – 3 pcs.;
• zucchini – 2 pcs.;
• salt;
• pork – 550 g;
• carrot – 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• onions – 2 pcs.

Preparation:

1. Chop vegetables and meat. Place in a bowl. Pour in the oil.
2. Set the “Baking” mode. Timer – 70 minutes.
3. After the signal, switch to the “Heating” mode. Simmer for a quarter of an hour.

With added cabbage

A simple dietary dish that the whole family will enjoy.

Instead of fresh pork, you can use smoked meat. Cut the potatoes larger so that during the cooking process the stew does not turn into porridge.

Ingredients:

• sugar – 17 g;
• pork – 400 g tenderloin;
• cabbage – 550 g;
• onions – 2 pcs.;
• water – 320 ml;
• bay leaf – 3 pcs.;
• lard – 210 g;
• salt – 8 g;
• carrots – 2 pcs.;
• potatoes – 6 pcs.;
• allspice – 5 peas.

Preparation:

1. Cut the lard. Place the product in a saucepan. Melt, you should get cracklings.
2. Cut the meat piece. Send to cracklings. Fry.
3. Shred the cabbage. Chop the onion and grate the orange vegetable. Send to the cauldron. Cover with a lid and simmer.
4. Chop the potatoes and add them to the stew. Add sugar. Add some salt. Add pepper and crushed garlic. Pour boiling water over it. Simmer until done.

With pork ribs

For cooking, use only ribs, not loin.

Ingredients:

• ribs – 950 g;
• vegetable oil;
• cauliflower - head;
• black pepper;
• beans – 210 g canned;
• salt;
• potatoes – 2 pcs.;
• parsley – 4 branches;
• carrot – 1 pc.;
• water – 1.5 cups;
• garlic – 2 cloves;
• onion – 1 pc.

Preparation:

1. Cut up the meat. Each rib should be separate.
2. You will need vegetables in the form of straws. Disassemble the cabbage.
3. Pour oil into a saucepan. Fry carrots and onions. It will take a couple of minutes.
4. Place the ribs. Fry.
5. Chop the potatoes and chop the garlic cloves. Direct to the ribs. Pour boiling water over it. Cover with a lid and simmer for seven minutes.
6. Add beans. Chop the greens. Place in a saucepan along with the inflorescences. Sprinkle with salt. Spice up. Stir. Simmer for a quarter of an hour.

How to cook in pots in the oven

In pots the dish turns out especially tasty and aromatic. Thanks to the thick walls, the food is heated evenly, and all the juices remain inside.

Ingredients:

• pork – 750 g;
• greenery;
• potatoes – 5 pcs.;
• cheese – 210 g;
• onion – 1 pc.;
• salt;
• oil;
• carrot – 1 pc.;
• bell pepper – 2 pcs.;
• black pepper;
• tomatoes – 3 pcs.;
• Provencal herbs;
• sour cream – 220 ml.

Preparation:

1. Fry the grated carrots and chopped onions in a frying pan, adding oil.
2. Place in pots. Cover with chopped pieces of meat on top. Place chopped pepper in the next layer. Add some salt. Sprinkle with herbs and pepper. Place tomato pieces and pour sour cream. Cover with potato cubes. Add some salt. Sprinkle with pepper. Cover with cheese shavings.
3. Remove to bake in the oven. 220 degree mode. It will take half an hour. Sprinkle with chopped herbs.

Pork stew with zucchini

Zucchini gives the dish a special, unique, delicate flavor.

Ingredients:

• pork – 450 g;
• carrot – 1 pc.;
• potatoes - 2 tubers;
• salt;
• water – 350 ml;
• oil;
• zucchini – 2 pcs. young;
• onion – 1 pc.;
• bell pepper – 1 pc.

Preparation:

1. Fry chopped onion in hot oil. Place carrot shavings. Fry.
2. Place in a saucepan. Add pepper pieces and chopped potatoes. Add water and simmer. Simmer the sliced ​​zucchini for a quarter of an hour.
3. Add some salt. Simmer for five minutes.

Hungarian stew with meat

This dish is the pride of Hungarians. Spicy, thick soup will definitely feed all guests.

Ingredients:

• pork – 650 g;
• parsley;
• potatoes – 850 g;
• green onions;
• onions – 3 pcs.;
• cumin – 1 teaspoon;
• hot pepper – 2 pods;
• garlic – 3 cloves;
• vegetable oil;
• bell pepper – 1 pc.;
• sweet paprika – 3 tbsp. spoons;
• hot pepper - pod.

Preparation:

1. Fry the meat cut into small strips in oil. Throw in onion rings. Simmer for seven minutes. Add garlic and cumin into cubes. Mix.
2. Turn the pepper into strips and cut the potatoes into cubes. Send to meat. Add salt. Add paprika and pour boiling water over it.
3. Add spicy pods. Cook for an hour.

An original way to cook in a pumpkin

Delight your guests with an original, unusual dish. Serving food will be a special event at the festive evening.

Ingredients:

• carrots – 2 pcs.;
• pumpkin;
• garlic – 3 cloves;
• pork – 850 g;
• potatoes – 750 g;
• onions – 2 pcs.

Preparation:

1. Chop the carrots. Need a straw.
2. Onions are needed in half rings.
3. Cut the top off the pumpkin. Get the pulp.
4. Fry the pumpkin pulp, onions and carrots.
5. Add salt and mix.
6. Chop the potatoes and fry. Add some salt. Stir.
7. Rub the empty pumpkin with salt. Place two roasts. Place the garlic cloves. Cover with a lid.
8. Place in the oven. 170 degree mode. Time 2.5 hours.

Unusual stew with pork and fennel

A flavorful dish that is ideal for dinner with the family.

Ingredients:

• fennel seeds – 1 teaspoon;
• red wine – 1.5 mugs;
• flour – 3 tbsp. spoons;
• salt;
• water – 120 ml;
• chopped parsley;
• sliced ​​mushrooms – 320 g;
• pepper;
• tomato paste – 2 tbsp. spoons;
• fennel, chopped tuber;
• olive oil 3 tbsp. spoons;
• shallots, chopped into rings – 1 pc.;
• zest and juice from lemon;
• pork tenderloin – 550 g.

Preparation:

1. Place fennel seed, salt and pepper into mortars. Grind. Pour in the juice. Mix. Chop the meat and mix with the mixture. Roll in flour. Mix parsley with zest.
2. Fry the meat in oil. Transfer to a plate. Place the onion and fennel tubers, parsley and salt in a frying pan. Pour in the paste and simmer for three minutes.
3. Throw in the mushrooms. Pour in the wine. A minute later - water. Simmer until done. Throw in the meat. Stir. Simmer for three minutes. Sprinkle with zest, pepper and stir.

With beans and mushrooms

Add variety to your diet by preparing an amazing looking dish.\

Ingredients:

• vegetable oil;
• white beans, canned in tomato sauce – 400 g;
• onion – 1 pc.;
• champignons, frozen – 420 g;
• flour – 2 tbsp. spoons;
• pork – 370 g;
• water – 125 ml;
• garlic – 2 cloves;
• frozen broccoli – 420 g;
• fresh ginger – 2 cm of root;
• salt;
• hot red pepper – 1 pc.;
• carrot – 1 pc.

Preparation:

1. Defrost frozen foods.
2. Carrots need to be in circles.
3. Finely chop the ginger, garlic and onion.
4. Grind hot pepper.
5. Cut the meat piece. Fry the resulting cubes in a frying pan.
6. Roll mushrooms in flour. Fry in heated oil. Simmer for three minutes.
7. Remove mushrooms from pan. Add oil.
8. Place the remaining chopped products. Fry.
9. Throw in the broccoli. Pour in water. Add some salt. Add meat pieces. Simmer for a quarter of an hour.
10. Throw in the beans. Cook for three minutes.
11. Place mushrooms. Stir. Simmer for five minutes.

Stew in Portuguese

Try to prepare a dish on your day off that will be filling and nutritious. Recommended to serve with white bread.

Ingredients:

• carnation;
• pork – 550 g;
• salt;
• Lard – 3 tbsp. spoons;
• pepper;
• liver – 260 g;
• water – 150 ml;
• parsley – 2 tbsp. chopped spoons;
• onion – 1 pc.;
• red wine – 100 ml;
• garlic – 2 cloves.

Preparation:

1. Chop the onion. Chop the garlic.
2. Place in a saucepan. Pour in the oil. Fry. Add some salt.
3. Chop the liver. Place in a frying pan along with lard.
4. Send the meat, cut into cubes, to the liver. Put it out.
5. Sprinkle with parsley. Add to vegetables. Pour in water.
6. Pour wine. Sprinkle with pepper and cloves. Mix. Put it out.

Spicy version in tomato sauce

Do you like spicy flavors in your dishes? So this variation will suit your taste.

Ingredients:

• salt;
• pork – 550 g fillet;
• bay leaf – 2 leaves;
• beef – 550 g fillet;
• dry wine – 55 ml red;
• sweet pepper – 0.3 pcs.;
• onion – 1 pc.;
• oil;
• tomatoes – 3 pcs.;
• garlic – 3 cloves;
• pepper;
• carrot – 1 pc.;
• marjoram – 1 teaspoon;
• tomato paste – 130 ml.

Preparation:

1. Chop the garlic cloves and onion. Pour oil into the pan. Fry. Add chopped carrots and pepper pieces. Fry for four minutes.
2. Chop the piece of meat. Throw into a meat grinder. Grind. Send for frying. Simmer until done. Pour wine. Cook until the alcohol evaporates.
3. Add some salt. Sprinkle with pepper and marjoram. Stew.
4. Add diced tomatoes and bay leaves. Pour in tomato paste. Simmer for a quarter of an hour.

In Argentinean

This variation differs from other types of stew by its delicate, sweetish and at the same time hot taste.

Ingredients:

• pork – 360 g;
• sausages – 320 g, smoked;
• hunting sausages – 320 g;
• sausage – 320 g, boiled and smoked;
• garlic powder;
• onion – 1 pc. large;
• salt;
• beans – 400 g white canned;
• corn oil - 3 tbsp. spoons;
• beans – 400 g red canned;
• Maggi dressing – 3 tbsp. spoons;
• tomatoes in their own juice – 550 g;
• greens – 45 g;
• hot red pepper – 2 pcs.

Preparation:

1. Chop the meat. The pieces should be portioned.
2. Prepare the sauce. To do this, fry the onion half rings in oil. Add chopped hot pepper. Simmer for four minutes. Pour in a can of tomatoes and pour in the juice as well. Simmer for eight minutes.
3. Drain cans of beans. Place in sauce. Stir and remove from stove.
4. Cut sausage products into pieces. Place meat pieces in a saucepan. Pour in the oil. Fry. Add sausage products and simmer for five minutes.
5. Pour over the sauce. Sprinkle with garlic powder. Add maggi. Add some salt. Simmer for five minutes.
6. Sprinkle with chopped herbs.

With pork, vegetables and noodles

This dish is a rich homemade dish.

Ingredients:

• pork neck – 950 g;
• juniper berries – 15 g;
• noodles – 320 g dry;
• onion – 220 g;
• olive oil – 5 tbsp. spoon;
• carrots – 220 g;
• salt – 0.5 teaspoon;
• water – 230 ml;
• celery stalk – 220 g;
• flour – 2 tbsp. spoons;
• ground cinnamon – 0.5 teaspoon;
• bay leaf – 3 leaves;
• ground coriander - 0.5 teaspoon.

Preparation:

1. Cut all products. The size is arbitrary, as you like.
2. Pour oil into a saucepan. Warm up and place the pork. Fry.
3. Place vegetables. Fry.
4. Sprinkle with coriander, salt, cinnamon and berries. Add flour. Stir. Pour in water. Throw in the bay leaves. Put it out.
5. Boil the noodles. Place in stew.
6. Stir and sprinkle with chopped herbs.

Cooking instructions

1 hour 30 minutes Print

1. Pour a 4-5 mm layer of oil into a hot frying pan and fry the pork cut into 2x2 cm cubes over medium heat for 10 minutes, stirring once every 2 minutes. Then remove the meat with a slotted spoon and transfer it to the pan. Set the frying pan with the oil in which the meat was fried to the side or drain the oil into another container. Tool Cast iron frying pan The crust on cast iron turns out right away, it holds and releases heat perfectly, so it copes with stewing, simmering and other long-term tasks perfectly. Modern ones (for example, French Le Creuset) differ from Soviet cast-iron frying pans in that their inner surface is covered with enamel, which means they do not need to be calcined.

2. Peel the potatoes and cut into uneven polygons (cut in half, then each half lengthwise, slightly away from the middle, and cut each of the resulting pieces into several pieces diagonally). Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.

3. Fry the potatoes in a large amount of oil over medium heat for 5-6 minutes, stirring frequently (a crust will form, but the inside of the potatoes should be damp). Transfer with a slotted spoon to another container. Place the pan aside or drain the oil into another container.
Crib Oven timers

4. Pour 2 liters of clean cold water over the meat in a saucepan and cook over low heat for about 40 minutes.

5. While the meat is cooking, cut the carrots into thin strips. Cut one onion into half rings.

6. Pour boiling water over the tomatoes for 2-3 minutes. Mix the carrots and onions, then fry in the oil remaining from the meat over medium heat for about 10 minutes, stirring occasionally.

7. While the onions and carrots are frying, use a knife with a sharp nose to cut out the part of the tomato that is connected to the stem, carefully remove the peel, cut the pulp into cubes with a side of 1.5 cm and add to the frying onions and carrots. Sprinkle 2 tablespoons of sugar on top so that it is evenly distributed over the area of ​​the pan and simmer over low heat for another 10 minutes.
Crib How to prepare tomatoes

8. Cut the cabbage into 4 parts, cut out the stalk and cut into quarters diagonally at an angle of 30 degrees, 3-4 mm thick. Also cut the second onion into half rings, mix with the cabbage, add salt and simmer in the oil left over from the potatoes for 20 minutes over medium heat, stirring every 4-5 minutes.

9. When all the ingredients are ready, place the potatoes on top of the meat in the pan. The water level should be enough to completely cover the potatoes, but not higher. If necessary, add or scoop out excess water.

10. Place the next layer of fried vegetables (carrots, onions and tomatoes), and the last layer is cabbage. Sprinkle finely chopped garlic on top and cook everything over medium heat for 15–20 minutes. Check the potatoes for doneness, season with salt and spices to taste, mix thoroughly, cover with a lid, turn off the heat and let stand for 3 minutes.
Crib How to prepare garlic

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