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Meat stew with pumpkin recipe. Spring protection of garden plants from pests and diseases

We suggest you prepare a tender beef stew with pumpkin and other vegetables. We do not use in the cooking process vegetable oil, we omit the frying process, we achieve a rich aroma and taste by stewing the dish for a long time. Do not forget, of course, the addition of various spices and herbs that enrich the taste of meat, barberry, thyme, dry paprika, garlic are perfect here. Since pumpkin and other vegetables are present in the finished dish, you can serve the dish yourself, you can add fresh vegetables and greens, homemade lavash.

We will cook this dish on the stove in a saucepan, but you can also cook it very tasty in the oven. In pots, you get delicious meat with tender pieces of pumpkin and other vegetables. Garlic and other spices will add piquancy to the dish.

Taste Info Second courses of meat

Ingredients

  • 450-550 grams of beef;
  • 300-350 grams of pumpkin;
  • 2 onions;
  • 2-3 carrots;
  • Bay leaf;
  • barberry;
  • granulated garlic;
  • dry paprika;
  • salt;
  • pepper;
  • thyme;
  • peppercorns.


How to cook beef stew

First of all, we will prepare vegetables, take the onion, peel it, cut it in half rings, the thickness should be medium. In the process of stewing for a long time, the onion will become soft and practically melt.

We clean the carrots, cut them into round plates.

Rinse a good piece of meat under running cool water, dry the meat with a kitchen towel, cut into medium pieces. It is important to remove all veins from the meat, it is better to use young beef, it is softer and cooks faster.

We take a saucepan of a suitable size, lay vegetables and meat.

We take the spices, adjust the amount to suit your taste, put all the spices into the pan.

Season everything with salt and pepper.

Pouring in warm water, the water should slightly coat the meat with vegetables. We send the pan to an overhead fire, after boiling, we reduce the heat, the fire should be as low as possible. At the very beginning, after boiling, we follow the pan and remove all the foam. We simmer meat with vegetables under the lid for two hours.

We take our pumpkin, peel it from the tough peel, cut it into large cubes. After two hours of stewing the meat, put the pumpkin into the pan, simmer for another 15 minutes. We taste a little gravy and meat, if necessary, add spices.

We serve beef stew with pumpkin to the table. The dish can be varied; when stewing, you can add tomato juice or tomato paste, you can put a tablespoon of sour cream.

Friends, welcome! Today we are waiting for a stewed pumpkin with meat - a real delicacy for people who are satisfied with the combination of "tasty-healthy-simple", without any tsetse fly wings torn off during the mating season, and without dried thoughts of purple squid.

All my adult life I have avoided pumpkin and dishes with it, with the exception of pancakes. Remember such a spesyfissian taste of millet-rice porridge in milk with pieces of pumpkin, which your mother tried to stuff you with, succumbing to the fashion for healthy eating? My mother and I coincided in this, instilling in both of us an aversion to pumpkin.

How much we have lost! Pumpkin is an absolutely awesome vegetable stewed and baked, which does not involve the addition of sugar and milk. The unique consistency and characteristic pumpkin flavor combined with meat and friendly vegetables is something!

Unfortunately, I made such a conclusion only this year, having grown these very pumpkins with my own hands. Now I desperately regret that I planted a little - next season I will catch up and master new recipes with pumpkin.

To create a stewed pumpkin with meat, we need:

  • Pumpkin, peeled and seeds - about 1 kg
  • 600 g pork
  • 2 onions
  • 1 large tomato
  • 2-3 cloves of garlic
  • Ground black pepper
  • 2 tbsp. tablespoons of vegetable oil for frying

Stewed pumpkin with meat, recipe:

Any container with a relatively thick bottom is suitable for stewing - I have a weighty Tefalev frying pan with a lid.

Cut pork and onion into cubes of any size and fry in oil for a few minutes over medium heat until light golden crust at the meat.

Cut the pumpkin into small plates about 5 mm thick, salt it on top as it should, cover it with a lid on top, reduce the heat to a minimum and wait 10-15 minutes until the pumpkin releases juice under the influence of salt.

We also cut the tomato into cubes and add to the pumpkin with meat, stir, simmer for another 10-15 minutes, adding a drop of heat (if the tomato-pumpkin juice quickly boils away even under the lid, you can add quite a bit of water).

Chop the garlic into pieces of arbitrary shape and size, add to the pan, pepper, mix again and, if the pumpkin is already completely soft, turn it off. Let it brew with the lid closed for about five minutes.

Stewed pumpkin with meat is ready! It is very good to serve it hot with ice sour cream - mmm, incredible delight (IMHO, of course)!

Tender beef with sweet pumpkin stewed with lots of onions is, in my opinion, one of the most delicious dishes that every housewife should know. The dish is budgetary, as onions and pumpkin are cheap. Look, this beautiful and tasty dish requires very few ingredients: beef, onion and pumpkin. Add black pepper and thyme from the spices.

Cut the beef into large pieces... Fatty beef with pumpkin is tastier, but also dietary option not bad too. Place the washed cuts of beef in a saucepan.

Add the onion, sliced ​​in half rings. My grandmother also taught that onions should be cut along the onion, and not across, as many housewives do. Surprisingly, sliced ​​onions in this way are much tastier in a dish. (Remember, maybe you had such a story from kindergarten, when you, looking at the floating "onion caterpillar" at the plate, can hardly restrain the vomiting urge, and the strict teacher stands above you, controlling whether IT has been eaten? Like from a horror movie.) With such a cut, the effect of "striped caterpillars" in the plate will not be.

Add vegetable oil and lightly sauté onion and beef, about 5 minutes. Thanks to this roast, you will get a beautiful, rich color of the finished dish. Then fill everything with water, about 1 liter and put to simmer over low heat until the meat is fully cooked.

When the meat is done, add the pumpkin, cut into large cubes. Try to place the pumpkin in a rich broth underneath the meat. Salt, add spices.

Cover the saucepan with a lid and leave to simmer for another 7-10 minutes. This time will be enough for a pumpkin.

Any side dish is suitable for such meat! Bon Appetit!

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