Vegetable stew with beef. With prunes in sour cream sauce

Vegetable stew with meat is a dish that is considered universal in national cuisines of the world. Initially, vegetable stew served as an appetizer. Today, the stew has changed a little and can be served not only as an appetizer, but also as a main dish.

There are many recipes for preparing this wonderful dish. I offer a recipe for vegetable stew with beef.

Rinse the beef, dry it and cut into medium pieces. Place in a frying pan, add a little water, add salt and simmer over low heat until soft. Then pour sunflower oil into the frying pan and fry the meat for 5 minutes, stirring occasionally.

While the meat is roasting? cut the carrots into rings (if small) or half rings (if large). Cut the onion into quarter rings.

Add carrots and onions to the meat, fry for 5-10 minutes.

Chop the peppers and zucchini and add to the pan. Pour some water, cover the pan with a lid and simmer for 15-20 minutes.

Add coarsely chopped tomatoes and finely grated garlic. Sprinkle with salt and pepper, cover and simmer until the vegetables are tender, about 5 minutes.

Turn off the heat and sprinkle the stew with chopped dill. Vegetable stew with beef is ready. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Stew is a stew of meat with vegetables, or vice versa - vegetables with meat, or just depending on what and how much you put in it. A tasty and satisfying everyday dish in which you can change the vegetable component depending on the season. For example, in winter you can cook a stew with potatoes, and in summer it’s lighter, with zucchini, eggplant, and sweet peppers. The result will always be magnificent, it is simply impossible to spoil the stew. The main thing is not to overcook the vegetables so that they don’t turn into mush, and to give the meat enough time to become soft and tender. Especially if it's beef. Any cut of beef will work for this stew, but different meats will require more or less cooking time. If it is a soft tenderloin, shoulder, adrenal part, then the meat will be ready in an hour or a little more, if the meat has more connective tissue (for example, brisket or shank), then it will take longer to get ready, 1.5-2 hours. So that all products are evenly soaked in juice and not overcooked, prepare beef stew with vegetables and gravy in a frying pan under a lid over low heat. I kindly described the detailed recipe with photos for you.

To prepare we will need:

- beef (pulp without bone) – 400 g;
- tomatoes in their own juice – 1 jar (300-400 g);
- sweet bell pepper – 2-3 pcs;
- onion – 2 onions;
- garlic – 2 cloves;
- water or broth (meat, vegetable) – 1-1.5 cups;
- salt – 1 tsp (to taste);
- ground black and red pepper – 0.5 tsp each.

How to cook with photos step by step

For the stew, cut the meat not very large, into portions for one or two bites.




Cut the onions into 4 parts, then cut each part into half rings, about 0.5 cm thick.




Heat the oil in a frying pan. Add the meat and stir immediately until the pieces change color. Over medium-high heat, fry the pieces of beef for 6-8 minutes, until all the meat juice has evaporated and the meat is slightly browned.






Add chopped onion to the pan with meat. Reduce the heat, stir-fry the meat and onion for 5 minutes until the onion is transparent. You can lightly brown it until golden brown.




Cut the sweet pepper into strips or small cubes. Cut the garlic into thin slices. Add pepper and garlic to the meat, simmer for 2-3 minutes until the aroma of the garlic intensifies. Salt to taste, season the meat and vegetables with black and red ground pepper (you can take ground sweet paprika or hot red pepper - at your discretion).




Take the tomatoes out of the jar, mash them with a fork or cut them into small pieces. Add it to the stew along with the juice. Simmer for 5-6 minutes.






Pour a glass of water or broth into the pan; there should be enough liquid so that it does not cover the meat by 1-2 cm. Bring to a boil, cover with a lid and reduce heat to low. Simmer the beef until soft, 1-2 hours depending on the meat chosen (do not forget that different parts of beef have different cooking times and it can vary significantly). Periodically check the thickness of the stew; if the liquid has evaporated, add more.




As soon as the beef becomes soft, turn off the heat and let the stew sit for 5-10 minutes. Place on plates and serve with fresh bread, vegetable salad or any side dish (buckwheat, rice, pasta).




If desired, sprinkle the finished stew with finely chopped parsley or dill before serving.

What could be tastier than meat stew? This dish can easily be prepared for a holiday or a family dinner. In any case, you can serve a delicious stew even for guests, because you are inviting dear and close people, and you always want to feed them tasty, satisfying and unforgettable. Today, together with you, we will prepare a delicious beef stew with vegetables and potatoes. Let's take traditional vegetables that have long been familiar to everyone: sweet peppers, potatoes, onions and carrots. This combination of vegetables and meat makes the stew juicy, rich and incredibly tasty. Be sure to check it out.




Required Products:

- 400 grams of beef pulp,
- 1 carrot,
- 1 PC. sweet red pepper,
- 1 onion,
- 300 grams of potatoes,
- 2-3 tables. l. vegetable oil,
- 1 tables. l. tomato paste,
- 1 glass of purified water,
- salt, pepper to taste.

How to cook with photos step by step

We wash the beef pulp, wipe off the water with napkins, then cut it into long pieces so that the meat cooks faster. The thinner the pieces, the more you will reduce the cooking time.




Fry the beef in vegetable oil until nicely browned. Salt the meat and pepper it to enhance the aroma and taste.




Let's quickly prepare the vegetables: cut the carrots into large slices, coarsely chop the onion.






Add onions and carrots to the meat and fry them all together. Vegetables, like meat, should be fried, so they will become tastier.




Cut sweet red pepper into large pieces. He will go to the meat a little later than the carrots and onions.




When the meat, onions and carrots are fried, add bell peppers to the frying pan. Fry for another 5 minutes.






Now transfer the meat and vegetables into a suitable pan, add tomato paste, add water and simmer for 25 minutes over low heat until the beef becomes completely soft. Lightly salt the water.




Then put the peeled and cut into cubes potatoes into the pan. Simmer everything together for another 20 minutes until the potatoes are soft. I also advise you to try something equally delicious.




The finished stew can be served hot, either in portions or in a large dish.

Bon Appetite!

Just imagine: a fragrant dish of juicy pieces of fried and then stewed meat with vegetables, and in a 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:

1. 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.
2. Then add the chopped meat to the onion, bring to a boil and simmer in its own juice for about 30-40 minutes.
3. 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.
4. 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.
5. Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
6. Peel the zucchini, cut into cubes, put in a cauldron, stir.
7. 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.
8. Add a little more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
9. 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:

1. We wash the beef pulp, dry it with paper towels or napkins, cut it into small cubes and fry in a frying pan with vegetable oil until golden brown. Then add peeled and diced onions and carrots in slices or strips and fry for another three to five minutes.
2. 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.
3. 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.
4. 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.
5. 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:

1. Wash the beef, dry it, cut into small pieces.
2. 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.
3. 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.
4. Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stem from pepper.
5. Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water and squeeze out the water.
6. Cut onions and carrots into cubes.
7. 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.
8. Then add eggplant and spices. Stir and fry for another 5 minutes or until the vegetables are nicely golden brown, stirring occasionally.
9. Grate the tomatoes and add to the vegetables. Stir, cover and simmer over low heat until the vegetables are soft.
10. Cut the potatoes into cubes.
11. When the meat is cooked, add the potatoes.
12. Stir and simmer covered until the potatoes are done. If necessary, you can add a little water.
13. When the potatoes are soft, add vegetables to the pan.
14. Stir, simmer the beef stew with vegetables for 5-10 minutes under the lid. Let the dish sit for 20 minutes and serve.
15. 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:

1. 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.
2. 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.
3. 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.
4. Transfer the browned beef to a baking sheet.
5. And in a frying pan, fry the next batch until golden brown, and so on until everything is browned.
6. 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.
7. 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.
8. 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.
9. This is so that the beef is stewed, not baked. You can use a baking tray with a lid.
10. Simmer the beef stew for about 2.5 hours at an oven temperature of 150 degrees and no higher.
11. Before serving, I fry cherry tomatoes in butter (this is for decoration and tastes good).
12. Remove the stew from the oven and remove the foil.
13. 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:

1. Preheat the oven to 160°C.
2. 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.
3. Cut the meat into cubes, dredge it in flour and set aside.
4. Heat the olive oil in a large frying pan and fry the meat until browned (about 5 minutes). Transfer meat to a bowl.
5. Add oil to the pan and fry the vegetables and thyme for 10-15 minutes until they are soft.
6. 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.
7. Season with salt and pepper and place the stew in the oven for 3-4 hours. The meat should become very soft.
8. Serve the stew with mashed potatoes and a glass of wine. Bon appetit!

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.

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.

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!