What can be made from beef stew. Stew and roast beef with potatoes - cooking recipes

Wash the beef, dry it, cut into small pieces.

Fry pieces of beef in vegetable oil on all sides until golden brown. Add the chopped half of the onion to the meat and fry, stirring occasionally, until the onions are golden brown.

Then add the soy and Worcester sauces (if you don't have Worcestershire sauce, don't add), fry them all together for 5 minutes. Then pour in a little water, about 1/2 cup, cover and cook over low heat for 1 hour, until the meat is tender.

Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stalk from pepper.

Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water, squeeze the water.

Fry the onions in vegetable oil for a few minutes, then add the carrots. Season with salt and pepper. Add the diced peppers. Stir, fry everything together for 3-5 minutes, stirring occasionally.

Then add the eggplant and spices. Stir, fry for another 5 minutes or until vegetables are pleasantly golden, stirring occasionally.

Stir, simmer beef ragout with vegetables for 5-10 minutes, covered. Let the dish brew for 20 minutes and serve.

Appetizing, aromatic, delicious stew beef with vegetables ready.

Bon appetit, please your loved ones!

Today we will delight all lovers of Russian cuisine with simple and interesting recipes beef stew. Hot meat dish will certainly surprise guests with the rich taste and spicy aroma of herbs and spices. Having prepared a beef stew, all you have to do is add miniature canapes to the table.

Now is the time to learn how to make beef stew with a minimum of time and effort.

Beef stew recipe with potatoes

Ingredients:

• beef - 1 kg;
• potatoes - 4 pcs.;
• onion - 1 pc .;
• carrots - 2 pcs.;
• zucchini - 2 pcs.;
• tomatoes - 3 pcs.;
• greens - 50 g;
• garlic - 2 cloves;
• salt and pepper to taste.

Preparation

Defrost the meat and cut into small pieces. Then put the beef in a preheated frying pan, greased vegetable oil... After frying over medium heat, pour the meat with water and bring to a boil, then reduce the heat and simmer until cooked. Now rinse the carrots, chop finely and add to the pan. Next, add the onion cut into half rings.

After the water boils, rinse the potatoes, peel, cut into small pieces and send to stew. After a couple of minutes, peel the zucchini, remove the seeds and add to the meat. Next, bring the stew to a boil, reduce the heat and simmer until vegetables are cooked. Then cut the washed tomatoes into slices and send them to the stew. At the end of stewing, add salt and ground pepper, garlic and herbs passed through a garlic press. Then we mix all the ingredients, cover the pan with a lid and let it brew with our hot one for half an hour. By the same principle, if you wish, you can cook beef stew in a slow cooker.

And now on the way we have a popular and very easy recipe beef stew with vegetables, which is a pleasure to cook.

Beef stew with vegetables

Ingredients:

• beef - 500 g;
• bulgarian pepper - 2 pcs.;
• carrots - 3 pcs.;
• onions - 3 pcs.;
• tomatoes - 2 pcs.;
• vegetable oil - 2 tbsp. l .;
• salt, pepper and paprika to taste.

Preparation

Dry the washed meat and cut into large pieces. Then peel the onions and carrots and also cut into cubes. We wash the Bulgarian peppers, remove the roots and cut out the seeds, then cut them into large pieces. Grind tomatoes according to the same principle.

Now we heat the pan and grease the bottom with vegetable oil. Next, fry the beef until spicy. Then add pepper and carrots, reduce heat. And after ten minutes, add the onion, when it becomes softer, add the tomatoes, paprika, salt and pepper. Add some water and bring the dish to a boil. Now cover the pan with a lid, put on a slow fire and leave the vegetables and meat to simmer until tender. After 15 minutes, the beef will be ready.

Beef stew with hearty gravy

Ingredients:

• beef - 1 kg;
• onions - 2 pcs.;
• tomato paste - 3 tbsp l .;
• flour - 4 tbsp. l .;
• salt and pepper to taste;
• vegetable oil - 2 tbsp. l .;
• greens to taste.

Preparation

Cut the beef pulp into small pieces and fry them in a preheated pan greased with vegetable oil. In a separate frying pan, fry the sliced ​​into half rings onion by adding flour. After the onion is ready, we chop it to the meat. Next, fill the beef with water and simmer over low heat until tender under a closed lid.

After the meat is ready, add tomato paste, salt, spices and finely chopped herbs. Then mix everything well and simmer for another 10 minutes. Before serving, let the meat with gravy brew a little and thicken.

Stew is a dish from the "everything that was found in the refrigerator" class.

Not quite so in practice, but having looked through the collection of recipes, you can be sure with almost one hundred percent accuracy that most of the available products will go into one or another recipe.

Vegetable stews, in addition to their availability and usefulness, are also extremely tasty. By adding meat to them, they achieve a richer, "satisfying" taste and a really higher calorie content of the dish.

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

Beef stew - general cooking principles

To cook delicious and hearty stew beef, you don't need to have a culinary talent. An inexperienced culinary specialist can cope with such an easy-to-prepare dish.

To prepare a dish from kitchen utensils you need a cauldron or a sufficiently deep frying pan, then in what 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 are added to meat after frying with other products.

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

Beef stew can also be cooked in a multicooker, in this selection there is 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 languishes, 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 beef stew with meat.

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 bow 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. Small, but not too small.

2. Heat the vegetable oil in a small cauldron and dip the pieces of beef into it. Fry quickly on all sides over high heat, until a tender brown crust appears.

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

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

5. Strain the marinade from a jar of beans, make a cruciform incision on the tomatoes near the stalk, remove the peel and chop the pulp.

6. Transfer the tomatoes along with the beans to the pan, stir well and keep on 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, transfer the 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 of 15% sour cream;

Onion head;

Prunes - 150 grams;

Wheat flour- 50 grams;

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

Cooking method:

1. Rinse the veal tenderloin, remove thick films from the meat and cut into small strips of one centimeter thick. Fight back a little.

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

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

4. In a dry frying pan without added fat, put flour to fry. When the flour turns a light brown hue, pour in the sour cream. Stir vigorously with a spoon so that the flour does not clump, bring the mixture to a boil.

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

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

7. Add well-soaked in water and then dried prunes to the stew, mix everything again and bring the dish to readiness for half an hour.

Vegetable beef stew 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 together with the peel into large strips, transfer to 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 dish of slightly smaller diameter under the colander. On top of the eggplant, you can put a small shallow plate and lightly press down on it with a load, then the bitterness will come off better.

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

3. In a thick-walled deep dish, place the meat, cut into medium-sized square pieces. Pour in 200 ml of drinking 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 for this.

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

6. Add the carrots, cut into strips, stir and continue to fry for another 3 minutes.

7. Turn off the stove and lay the eggplants, half rings of zucchini and chopped into coarse strips in layers on top of the roast. Bell pepper, minced garlic.

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

9. When stew is boiling, reduce heat to very low and simmer for about two hours. It is not recommended to remove the lid during extinguishing, 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 steep 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.;

Lavrushka - 1 sheet;

Half a teaspoon of hops-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 skillet and fry until golden crust.

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

5. Rub the bottom and inner walls of the earthenware pot well with garlic. Transfer to it the fried beef slices, small cubes raw potatoes and stir-fried mushrooms with onions and carrots.

6. Add salt to taste, preferably finely ground. Pour in 400 ml of boiled warm water, lower the bay leaf, peppercorns and close the pot with a lid. If not, 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. The stew pot should only be placed in a cold oven.

8. Ten minutes before the end of cooking, remove the stew from the oven, sprinkle with coarse grated cheese on top and put back. Bring to readiness.

Mushroom beef stew with pasta

Ingredients:

Beef pulp - 300 grams;

Fresh mushrooms - 250 grams;

Volumetric pasta"Spirals", or a similar shape - 200 grams;

A glass (250 ml) of vegetable broth;

150 grams of sour cream, 15% fat;

White onion head;

Two medium carrots;

Three cloves of garlic;

A small bunch of parsley, no stems.

Cooking method:

1. Rinse the pulp, cut off excess thickened films. Wipe dry with a napkin and cut into small random pieces.

2. Fry cuts of meat in a well-heated skillet with refined oil. Fry the meat very quickly, it should only slightly take golden brown rather than stew.

3. Chop the onion and send it to the meat, add randomly chopped fresh mushrooms, small carrot sticks. Squeeze the garlic here through a press 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 ready-made mushroom stew into a bowl with pre-cooked "Spirals", mix gently and put on very low heat. Simmer until thick.

Beef honey ragout with bell pepper in the oven

Ingredients:

700 grams of young veal;

One onion;

Two pods of sweet paprika;

A third glass of honey (90 gr.);

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

1/2 teaspoon fine table salt

Half liter sour milk;

40 g butter "Peasant" butter.

Cooking method:

1. Diced beef pulp (3 cm), boneless, set to fry on a low heat plate together with chopped onion in thick half rings.

2. After eight minutes, add the bell peppers, cut into half rings, and continue to fry for five minutes. Remember to stir the roast occasionally.

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

4. Then transfer the roast to a heat-resistant container or any container suitable for baking. Pour in 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 the Panasonic multicooker

Ingredients:

Beef - 600 grams;

Small onion;

Three medium carrots;

300 grams of potatoes;

400 grams white cabbage;

Two medium fleshy tomatoes;

Two peppercorns bell pepper;

Three cloves of garlic;

Extra salt, spices to your liking.

Cooking method:

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

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

3. In a dry multicooker bowl, without fat, put the pieces of beef and fry it in the "Baking" mode for twenty minutes.

4. Cut the carrots and onions into 1-inch cubes, chop the peppers into short, narrow cubes, and chop the garlic very finely. Transfer the vegetables to the cooking meat and fry without changing the regime for ten minutes.

5. Now put the potatoes, cut into 2 cm cubes, chopped cabbage into the vegetable bowl.

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 "Stew" 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 during frying, the beef in the stew is not boiled and not dry.

Do not rush to add vegetables to the uncooked meat. It will not reach readiness ahead of schedule, and vegetables, with prolonged stewing, will be too overcooked, and you get not a stew, but a vegetable porridge.

Lavrushka added to the stew for aroma, take out immediately when the dish is ready. If this is not done, the stew can taste bitter.

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

The ideal dish for making stews is a thick-walled cast iron or steel pot covered with a thick layer of enamel or ceramic. Such dishes, if you did not inherit it, can now be purchased only at flea markets.

An excellent option for hearty lunch or dinner will be made from beef with the addition of potatoes and a wide variety of vegetables. First, fried and then stewed pieces of meat in sweet and sour sauce, supplemented with vegetables create an indescribable flavor bouquet. The vegetable set for this dish can be modified depending on your desire or the availability of food in the refrigerator. Some vegetables can be replaced with others, or supplemented with them in a dish. The set of spices is also not essential. In any case, the result will certainly delight you and your loved ones.

Below in our recipe, we will tell you in detail how to properly prepare this amazing dish.

Beef stew recipe with vegetables and potatoes

Ingredients:

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

Preparation

We wash the beef pulp, dry it with paper towels or napkins, cut into medium-sized cubes and fry in a pan with vegetable oil until golden brown. Then we lay onion peeled and chopped into cubes and carrots in plates or strips, fry for another three to five minutes.

We clean the sweet bell peppers and hot peppers from the tails and seeds, cut them into cubes and medium-sized strips, respectively, chop the garlic into thin slices and throw everything into a pan with meat, onions and carrots. We fry for two minutes, add tomato paste, stir and simmer for another five minutes, stirring occasionally.

Cut the washed zucchini into medium-sized cubes and put them in a cauldron of a suitable size. We send there peeled and chopped potatoes. Scald the tomatoes with boiling water, remove the skin, cut it not very coarsely, throw it over the rest of the vegetables and stir. We shift the contents of the pan here, add all the spices and salt, pour in two glasses of water, mix, cover with a lid and send it to the stove over high heat. After boiling, make the heat slightly below average and cook for thirty to forty minutes. One minute before the end of cooking, throw in the chopped fresh dill and parsley and stir.

Serve hot beef stew with potatoes and vegetables, like independent dish decorating with sprigs of fresh greenery.

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

There are many recipes for this wonderful dish. Here's a recipe for a vegetable stew with beef.

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

While the meat is being fried? cut the carrots into rings (if small) or half rings (if large). Cut the onion into quarters.

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

Chop the peppers and zucchini and pour into the pan. Pour in 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 vegetables are cooked, 5 minutes.

Turn off the heat, sprinkle the stew with chopped dill. The vegetable stew with beef is ready. Bon Appetit!