Stew with beans and meat potatoes. Green beans with meat and vegetables: photo recipe

Stringy or black Eyed Peas- very tasty and healthy vegetable, lately I like it even more than the usual one. Most often, I added green beans, but once I tried to stew it with meat, it turned out very tasty, all the homemakers appreciated the new dish and demanded to repeat it for an encore a few days later.

I took a photo of this recipe back in the summer, when the asparagus beans were removed from my mother's beds. But I got to the writing and publication of the article only now. I think the recipe will be relevant at any time, because you can use frozen beans. We stock up on fresh frozen homemade vegetables every year, including beans. And in the store now you can buy almost any herbal product in the winter season.

Asparagus beans stewed with meat and vegetables: a recipe

I noticed one interesting thing: green beans go well with any vegetables, because the composition of this recipe can be changed at your own discretion. Something can be added, something can be excluded, and something can be replaced. For example, you can complement the dish with bell peppers or eggplants.

Ingredients:

• Meat (pork is best) - 300 grams,
• Onions - 1 pc. (if small, you can take 2),
• Carrots - 1 pc.,
• green beans - 400 gr.,
• Tomatoes - 3 pieces of medium size,
• Garlic - 2 prongs
• Water - 1.5 cups
• Salt,
• Fresh greens.

Fry the meat until a beautiful blush appears. I fried in a cauldron, you can also use a deep frying pan.

Dice the onions and carrots and send them to the meat. Fry everything together for 5 minutes.

... and carrots

In an amicable way, you need to douse the tomato with boiling water and remove the skin from them. But I can do without it, I just cut it into pieces and throw it into the cauldron. We mix everything together, cover our dish with a lid and simmer for 10 minutes over medium heat, not forgetting to stir occasionally.

Wash green beans, cut off the ends and cut into pieces of 2 - 3 cm. We throw them over the vegetables and meat, add water, mix and cover again.

Stew the green beans with meat and vegetables for 30-40 minutes. Finally, add salt and chopped garlic.

Sprinkle the finished dish with fresh herbs. I also really like to add soy sauce. Bon Appetit 🙂

Green beans ragout (with zucchini and eggplant)

At the end of summer when fresh vegetables a lot, I want to diversify any dish with them. So, in the recipe presented above, I also add zucchini, eggplant and bell pepper. You can add one of these vegetables, or replace with potatoes, it all depends on what we have in the refrigerator. So, here's another stew recipe with green beans, meat and vegetables.

Ingredients:

• Meat,
• carrot,
• Bulgarian pepper,
• eggplant,
• zucchini,
• tomatoes,
• green beans,
• water,
• garlic and herbs.

We cook meat in the same way, then onions and carrots. And then we throw in the peppers and eggplant cut into pieces, fry well.

Cut eggplant and pepper and add to fried meat, onions and carrots

The skin of the vegetables will be well fried, toss tomatoes and zucchini cut into pieces to them. These vegetables will give juice, in which the entire contents of the cauldron should be stewed for about 20 minutes.

Then we throw in the beans and add water. Stir, salt and leave to simmer over low heat for half an hour.

Throw in the beans, add water and simmer everything together for half an hour after boiling

At the end, try the beans for readiness, add chopped garlic and herbs. Mix and cover. Let the stew brew for about 20 minutes, then serve.

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. IN 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 heated oil and fry, turning occasionally, until golden brown.

   Fry the meat in butter

3. Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled pods to the fried meat hot pepper... 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 hardness, 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.

   

Calorie content: Not specified
Cooking time: Not specified

Vegetable stew recipes are especially relevant in summer, when there are already young vegetables: potatoes, zucchini, green beans and carrots. Add to them onion, a little lean meat, more greens and we get tasty, light and healthy dish from vegetables and meat. You can also cook a similar stew with the addition of mushrooms -. It is not necessary to serve it hot, vegetable stew in the heat tastes better cold, fresh from the refrigerator, or slightly warmed up. You can season it with sour cream, tomato sauce, add tomatoes to own juice or fresh tomatoes.
When choosing green beans for stews, pay attention to the ripeness of the pods. It is very simple to define it. Take a pod and break it into two or three pieces. If it breaks easily, with a crunch, and dense "threads" do not stretch behind a piece - beans of milk maturity are the most tender and tasty, from which you can prepare salads, stews, add to soups, prepare for the winter. If the bean pod is wilted or dense, breaks with difficulty and tough fibers remain on the break - these beans are overripe, the pods will take a long time to cook and remain fibrous.
So, the vegetable stew with meat - a recipe with a photo - is at your service!

Ingredients:
- young potatoes - 500-600 gr;
- zucchini - 1 pc;
- carrots - 1 pc;
- onions - 2-3 pcs;
- green beans - 300 gr;
- lean pork - 300 gr;
- tomato sauce or chopped tomatoes - 4 tbsp. spoons;
- garlic - 2 teeth;
- vegetable oil - 4 tbsp. spoons;
- salt - to taste;
- ground black pepper - 0.5-1 tsp (to taste);
- water or broth - 2 glasses;
- celery, cilantro, parsley - in a small bunch.

Recipe with photo step by step:

Cut off fat from a piece of pork, leaving almost lean meat. Cut into small cubes or strips.

You do not need to peel young carrots, just rub it with a hard washcloth or scrape it lightly with a knife. Cut into semicircles, chop the garlic into small cubes, chop the onion at random: half rings, strips or cubes.

Heat oil in a deep frying pan or cauldron. Fry the meat over high heat until golden brownish crust appears. Pour the onion and garlic, mix and continue to fry over low heat until the onion is transparent.

Remove a thin layer of the skin from the zucchini or do not peel it if it is very thin and tender. Do not remove the seeds - in young vegetables they are completely invisible and are not felt in the finished dish. Wash the green beans, cut off the tips and spouts. Break the pods or cut them into pieces 3-4 cm long.

Peel potatoes in the same way as carrots: scrape with a knife or rub with a rough sponge. Cut into pieces of medium size.

Add black pepper and carrots to the fried meat with onions and garlic. Simmer for about two minutes until the carrots are soaked in oil.

Add potatoes, preferably in portions, so that the pieces are evenly soaked in oil. Stir, keep on medium heat for one to two minutes and add the next portion.

After all the potatoes have been added, place the zucchini and green beans in the pan. If you are preparing this dish out of season, then you can use it.

Pour in water or broth, practically covering the vegetables. Salt. Bring to a boil and simmer over low heat for 15-20 minutes, until vegetables are fully cooked.

At the very end of cooking, when the vegetables have absorbed all the liquid, add tomato sauce or chopped tomatoes, tomatoes in their own juice. Stir, pour in a little liquid, bring to the desired thickness and let it boil for a few minutes. After turning off, add finely chopped greens, leave to gain taste for ten minutes or cool to room temperature.

Vegetable stew well serve with light salad from juicy vegetables: cabbage with cucumbers and herbs, tomatoes, bell pepper. And it is also suitable for such a stew. Bon Appetit!

stew with beans and meat rich in vitamins and minerals such as: vitamin A - 53.1%, beta-carotene - 57.3%, vitamin B1 - 13.3%, vitamin B5 - 12.3%, vitamin B6 - 22.1%, vitamin K - 21.3%, vitamin PP - 17.9%, potassium - 22.2%, silicon - 89.4%, magnesium - 13.1%, phosphorus - 25.5%, chlorine - 23%, iron - 14.3%, cobalt - 76.4%, manganese - 23.7%, copper - 21.1%, molybdenum - 19.8%, selenium - 13.9%

Why is stew with beans and meat useful?

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.

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A great and simple stew of beans with meat and vegetables, which is perfect for women who are watching the figure and for our beloved men! It turns out incredibly tasty)

Cooking bean stew with meat and vegetables:

1. If you buy young beans, then you do not need to soak them in water, but if you have a later one (like mine), then you should soak them in water for two hours. I chose small beans different varieties... You can take absolutely any, according to your taste.

2. Wash the meat and cut into large cubes, about 3: 3 cm. Choose non-fatty meat.

3. Bell pepper wash, peel of the stalk and seeds and cut into the same cubes as the meat.

4. My tomatoes, peel and also cut into large cubes. Everything in this stew should be cut in the same way so that nothing breaks apart, but remains in one piece.

5. This dish can be cooked in two ways, either in the oven or in a stewpan over the fire. The principle of stacking products is the same. Smear the bottom of the mold vegetable oil and put the meat.

6. Shifting the meat into pieces butter and pour the beans on top. Fill with water to cover everything. We put in the oven, or on fire and wait until the liquid boils. Then we reduce the heat to a minimum, or the oven temperature to 160 C and simmer for two hours. Add water periodically because beans absorb liquid very quickly. Simmer covered, and the baking dish can be covered with foil.

7. After two hours, salt and pepper to taste, mix and taste the sauce. Add Bell pepper and continue cooking for another half hour.

8. Tomatoes come next. Cook for another twenty minutes. Now you need to try the sauce again and perhaps add salt or pepper more, if you like it more spicy. Now you can turn off the heat and let it stand for another ten minutes.

9. Now you're done. Everything remained in pieces and at the same time became very soft and juicy. from beans with meat, which you can eat without fear of getting better, because we use very little fat for such a quantity of products. In general, it is simple and very tasty. Bon Appetit)