Meat stew with beans. Step-by-step recipe for cooking vegetable stew with meat

Stew recipe with beans, potatoes and pork

This time I have a Ukrainian version of the popular mexican dishes"chili kon karne" - potatoes and pork and hot pepper. I always wanted to cook it and maybe in the future I will, but today the recipe is just very similar, but with potatoes)) I immediately warn you that the stew turns out to be very spicy, but incredibly aromatic 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 Beans, Potatoes and Pork Stew:

1. Wash the pork and cut into the same small cubes.

2. Wash potatoes, peel and also cut into cubes.

3. If you have raw beans, then boil them until tender, if canned, then just rinse. Although if the beans are canned in a tomato, then the sauce is also suitable for stews.

4. Bell pepper cut into small cubes or strips.

5. Peel and finely chop the onion and garlic. Naturally, chop the garlic completely, the onion into larger cubes.

6. If you have fresh tomatoes, you can scald them with boiling water and chop finely, but I have canned own juice, so I used natural tomato juice and small tomatoes cherry.

7. In a skillet with a thick bottom, saucepan or 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 occasionally, until the onion is blush.

8. Next comes the sweet pepper. Stir and fry for another five minutes.

9. Next, add the potatoes, cover the garlic and simmer until the potatoes are ready. You can add a little water to keep it dry. Do not stew, otherwise the potatoes may turn into porridge. Add beans, tomatoes, red and black peppers and salt at the end. Stir and simmer for another five minutes. Taste and add spices to taste. That's it) Serve sprinkled with fresh herbs and fresh vegetables) Yummy, so bon appetit)

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500 g turkey thigh fillet
400 g dry black eye beans
2 medium onions
1 stalk of celery
200 g small tomatoes
3-4 tablespoons vegetable oil for frying
1-2 tsp olive oil
Salt, sugar
Black peppercorns and ground
Bay leaf, carnation
Rosemary, cumin, hot dry pepper

Cooking method

Soak the beans for several hours, preferably overnight, in plenty of cold water.
1. Drain the water in which the beans were soaked. Pour the beans with hot water so that the beans are covered by 4-5 cm. Put the peeled onion to the beans, into which stick 3-4 cloves, bay leaves, black peppercorns. Bring to a boil and simmer for 15-20 minutes over high heat and about 40 minutes on low heat, covering the pan with a lid.
2. Cut the meat into small cubes. Season the meat with salt, ground black pepper, hot pepper, cumin and rosemary.
3. In a spacious saucepan, heat vegetable oil and fry the meat until golden brown.
4. Reduce heat to medium, add finely chopped onion, sauté until lightly browned, then diced medium carrots and celery. When the vegetables are tender, pour the white wine into the saucepan, bring to a boil and cover with hot water so that it covers the meat and vegetables by about 2 cm.Cover the saucepan with a lid and leave the meat to simmer for 30 minutes.
5. In a small bowl, mix olive oil, salt and pepper, add dry rosemary and a pinch of sugar. Cut the tomatoes in half and add some seasoned oil to each half. Bake in an oven heated to 160 C for 15 minutes.
6. Transfer the finished beans to a stewpan with meat, stir, salt if necessary and leave under a lid over low heat for 5-7 minutes.
7. Divide the stew into bowls, with a few baked tomato halves in each.
8. Serve with stew garlic croutons and a crispy salad.

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 stew of vegetables with meat and potatoes. This dish has long been one of the favorites in our family. I cook it from what is currently in the refrigerator. And if you don't want to stand at the stove for a long time, then the frozen vegetable mixture, which can now be bought without any problems in any supermarket, is great.

A 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. This can be a cauldron, a skillet with high sides, or a saucepan with a thick bottom.

1. We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are fine. But, in my opinion, the most delicious stew it is made with pork because it is tender and juicy. Especially if there are slits in the fat.
   
   
2. We put the pot in which we will cook on the stove. Warm up well and pour some 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 secretes evaporates.
   
   
3. Shred into half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
   
   
4. Peel 4-5 medium potatoes. Cut into medium cubes, add to our bowl and cook for about 10 minutes.
   
   
5. Dice or shred 300-350 g white cabbage... Fry too. Add some more oil if necessary.
   
   
6. We cut the package with vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It can include carrots, mushrooms, asparagus, cauliflower, bell pepper and other components.
   
   
7. Add 200-250 ml tomato juice or dilute a couple of tablespoons of pasta in a glass of water.
   
   
8. Pour in salt and spices to taste. Stir, reduce heat, cover and simmer until meat and vegetables are fully cooked.
   
   
9. Chop with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. Put all this in a stew, mix and turn off after a couple of minutes.

   You can not add greens during cooking, but sprinkle them on the stew when serving.

   
   
   

Video recipe for cooking a quick vegetable stew with meat

The recipe on the video will tell you how to cook stew with meat and vegetables.

You can cook in the same way. And it cooks even faster than this dish.

Vegetable stew with meat and potatoes

Cooking time: 95 minutes.
Calorie content: 86 kcal per 100 g.
Quantity: 6 servings.
Kitchenware: cauldron or saucepan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Medium potatoes	4-5 pcs.
Eggplant	2 pcs.
Plain zucchini or zucchini	2 pcs.
Onion	2 pcs.
Sunflower oil	for frying
Meat	750-800 g
Garlic	3-4 teeth
Salt, spices	taste
Tomato paste	200-250 g
Carrot	2 pcs.
Bell pepper	2-3 pcs.
Drinking water	1 stack.
Hot peppers	½ pod
Sugar	1 tsp

Step by step cooking

1. Take two medium eggplants, trim 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 so that bitterness comes out of them. After that, we transfer them to a colander and rinse under the tap. I use the eggplant with the skin, and you can trim it if you like.
   
   
2. Similar to eggplant, chop 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 bell peppers.
   
   
3. Cut into the same cubes regular zucchini or zucchini.

   If there are large seeds, then they need to be cut out, leaving only dense pulp.

   
   
   
4. So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons in a bowl. tomato paste... We rub on a fine grater or pass 3-4 garlic cloves through a press and send them into a paste.
   
   
5. Chop one small pod very finely hot pepper type "light". It always grows on my windowsill. Instead, you can cut off a small portion of a regular long pepper. We put it in a bowl too.
   
   
6. Add half a teaspoon of salt and a flat spoon of sugar. It will set off acidity and pungency.
   
   
7. Pour a glass warm water and mix well.
   
   
8. Heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We transfer it to a cauldron or a saucepan with a thick bottom, trying to leave the oil in the pan as much as possible.
   
   
9. Now quickly fry the carrot cubes until golden brown and put them in a saucepan too.

   You do not need to achieve full readiness so that the vegetables do not turn into porridge during stewing. They will retain their shape from fast frying.

   
   
   
10. If necessary, add oil to the pan and fry the eggplant. When they are almost browned, add the bell pepper.
    
    
11. We also fry the zucchini and potatoes separately.
    
    
12. We cut into medium pieces 750-800 g of any meat. Put in a skillet and quickly fry on all sides.
    
    
13. Pour into a saucepan with meat and vegetables our tomato sauce... Salt to taste, season with spices if desired.
    
    
14. Mix well and leave to simmer over low heat until cooked.
    
    
15. 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 detailed recipe in the video you will learn how to cook a vegetable stew with meat.

https://youtu.be/ulngjyObmog

Try to make this. In the same place, you can make and from a similar set of ingredients.

Potato stew with meat and beans

Cooking time: 95 minutes.
Servings: 4-6.
Calorie content: 98 kcal per 100 g.
Kitchen tools: bowl, knife, cutting board, frying pan, saucepan.

Ingredients

Medium potatoes	4-5 pcs.
Eggplant	2 pcs.
Young squash	2 pcs.
Onion	2 pcs.
Vegetable oil	for frying
Pork pulp or bacon	700-800 g
Salt, spices	taste
Garlic	3-4 teeth
Tomatoes	600-700 g
Carrot	2 pcs.
Bell pepper	1-2 pcs.
Water	3 stacks
Any beans	1 stack.
Tomato paste	2 tbsp. l.

Step by step cooking

1. Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is red thin beans, for which 40 minutes or an hour is enough.
   
   
2. Put the swollen beans in a saucepan or saucepan, pour 3 cups of water and boil for about an hour until tender.
   
   
3. Peel two eggplants and two young zucchini and cut into medium cubes.
   
   
4. Cut 2 medium carrots, 4-5 potatoes and 1-2 peppers into the same cubes. Chop the onion in half rings.
   
   
5. We take 600-700 g of tomatoes. We make small cross-shaped cuts on top. Put in a bowl and completely fill with boiling water for two minutes. After that, remove the skin and also cut into cubes.
   
   
6. Cut pork goulash or bacon into medium pieces. The main thing is that the meat is fat.
   
   
7. In a well-heated frying pan with butter, quickly fry the meat on all sides until golden brown.
   
   
8. Add onions and carrots to the meat and fry everything together a little. At the very end, put 3-4 finely chopped garlic cloves.
   
   
9. While the meat is being fried, in parallel we put a saucepan or cauldron on the stove. Pour a couple of tablespoons of oil and lay out the tomatoes, eggplants, peppers and zucchini. We mix.
   
   
10. When the contents of the pan are slightly reduced in volume, add the potatoes and beans. Optionally, the potatoes can be lightly fried separately over high heat.
    
    
11. After 10 minutes, transfer the contents of the pan to the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
    
    
12. Simmer everything together over low heat until cooked.
    
    

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be seen in the video.

Try to cook a hearty and tasty one with a variety of vegetables.

• The stew turns out to be much tastier if you separately fry all the vegetables that make up it.
• The composition of the ingredients depends on the season and what is in your refrigerator. This can be beets, cauliflower, pumpkin, asparagus, and other vegetables.
• The meat is fried the longest. This takes about 20 minutes. The rest of the ingredients are placed at intervals of 10 minutes.
• First, the stew is cooked over a slightly over-medium heat. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is extinguished until cooked.
• Salt and spices are added at a time when all the ingredients are in the pot. If you do this earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
• Put the garlic and herbs in the stew 5 minutes until cooked.
• All vegetables should be cut equally. Then they will cook evenly. The exception is onions. He prepares quickly anyway. But it is put in the first place so that it transfers the flavor to the rest of the contents.

It will be my pleasure if you leave comments with reviews or additions to my stew recipes. And bon appetit!

Very often foods in stews lose their " individuality". But the same cannot be said about this dish: boiled soft beans still remain intact, pre-fried meat gleams appetizingly with a golden brown crust.

Meat and beans are the main suppliers of proteins, a hearty dinner stew will make you forget about hunger until late at night. The absence of hot and spicy seasonings in the recipe is compensated by the taste of the sautéed vegetables. Fried mushrooms fit well into the overall "flavoring 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

The main stew ingredients- meat and beans. Champignons you can replace in recipe two grated carrots or a little sauerkraut.

1 . 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 pan, veal is fried until golden brown. Then 1 glass of water is poured, the meat is stewed 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 are cut 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 fried vegetables.

5 . In a skillet with stew veal put salt, pour another glass of water.

6. The beans are boiled until half cooked in a little water. Transfer to a pan with meat.

7. All vegetables and mushrooms are sent next. Fresh tomatoes can be substituted with two tablespoons of tomato sauce.

eight . Cover the frying pan with a lid, stew the meat stew over low heat for 30 minutes.

nine . As soon as the veal becomes soft, turn off the fire. 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 bean stew is less tasting than hot beans. Before serving, the meat stew must be brought to a boil. If you want significant spiciness, put half a pod of red chili pepper in a boiling stew for 5 minutes. The pungent pulp is then discarded, but its pungent aftertaste will remain in both the beans and veal.

Thick sour cream will be a good addition to meat stews. Each serving is seasoned a tablespoon of sour cream, such an additive in winter

At home, we often cook meat with vegetables, cereals or legumes for dinner. Often, especially if there is a heavy workload, dishes for dinner are prepared in the morning in order to warm them up in the evening. Beef with beans is one of the favorite dishes, very satisfying and tasty. Although the beef takes a long time to cook, there is always plenty of time in the morning to cook the stew and boil the beans.

Homemade beef stew doesn't require complicated cooking and exotic ingredients. It is noteworthy that such dishes are obtained from veal completely differently. Apparently, since veal is cooked much faster, the dish does not have time to soak in the juices and taste of the meat. And the nutritional and protein value of the "older" meat is higher.

Usually, in order for the meat to become tender, it must be stewed or cooked for a long time. You can cook using the ribs of the carcass - excellent broth is guaranteed. Or cook soup for rich broth... But meat stew with beans - the dish is not much more complicated, and it takes the same amount of time to cook, if you take care in advance and soak dry beans.

Beef and Bean is similar to traditional British stew - a type of stew made with meat stew, for example. Legumes are often added to stew, and wine is used instead of water. Moreover, tough meat becomes incredibly soft and tasty during the cooking process. As a result, all flavors and tastes simple products mix to form a delicious combination.

Beef stew with beans is cooked over low heat. The beans are soaked and then boiled separately. Boiled beans are mixed with almost finished beef stew, and the sauce is brought to a certain thickness.

To make a stew, you need to know that tough meat can be stewed for up to two hours. It is worthwhile to be prepared in advance for a long heat treatment. V Italian cuisine the classic beef stew is used as a sauce for pasta -. This stew does not cook quickly, the meat must be soft. The addition of beans improves the flavor and makes the stew a complete second course for have a good lunch or dinner.

Beef with beans. Step by step recipe

Ingredients (2 servings)

• Beef 400 g
• Beans 1 cup
• White table wine 1 glass
• Carrot 1 pc
• Onion 1 pc
• Garlic 2-3 cloves
• Celery (root) 1 slice
• Hot pepper 1-2 pcs
• Butter 50 g
• Wheat flour 1-2 tsp
• Salt, black pepper, sweet paprika spices

1. Beef should be taken quite "old" and tough, it makes an excellent stew. Beans can be any that is well cooked. The dish looks nice if the beans are dark - black or red. In advance, better in the evening, soak the beans in cold water... This will make the seeds softer and cook better. Before you start cooking the stew with beef, boil the beans in plenty of water at a low boil - then the shell of the beans will not burst.

   Beef, red beans and vegetables for stew

2. Melt the butter in a skillet. Peel the beef of bones, visible pieces of fat and films. Cut the meat into large pieces so that it is convenient to prick them on a fork in the finished dish. Put pieces of meat in hot oil and fry, turning occasionally, until golden brown.

   Fry the meat on butter

3. Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled hot pepper pods to the fried meat. Fry meat and vegetables for 4-5 minutes, until the carrots become a little soft.

   Add chopped carrots and celery

4. Peel the onion and garlic. Cut the onion into large strips or cubes. Chop the garlic with a knife. Add the onion to the meat and fry for a few minutes over medium heat. Then add the garlic and spices. Season with salt and pepper with black pepper. Add 0.5 tsp. sweet red paprika and stir everything.

   Add onion and garlic, spices

5. Pour a full glass of white table wine and a glass of hot water from a kettle with meat and vegetables. Bring the liquid to a boil. Cover the skillet with a lid and reduce heat to low, where you can still see the boil. Leave the beef with vegetables to simmer. This is a lengthy process, usually 1 hour is the minimum time. It is necessary to try the meat for toughness, and as soon as it becomes acceptable, the meat can be considered ready.

   Add wine and water

6. While the beef is stewing, the onion will combine with the liquid and form delicious sauce... The vegetables will remain the same as they were cut. Add boiled beans to the meat and mix. After the beans are added, the dish is braised in an open skillet over an above medium heat. To avoid damaging the bean shell, do not stir the stew too vigorously.