Pork stew with potatoes - fragrant traditions. How to cook hearty and tasty pork stew with potatoes

Pork stew with potatoes - fragrant traditions. How to cook hearty and tasty pork stew with potatoes

Stew is a stewed mixture of meat and vegetables.

Due to the joint extinguishing of products, the dish turns out to be fragrant.

Depending on the consistency, the stew can be a side dish with gravy or thick soup.

Virtually every European country has its own recipe for stews, we traditionally cook stews made from pork or other meat and potatoes.

Pork Stew with Potatoes - Basic Cooking Principles

Pork - soft, fatty meat, which is fast enough to cook, so it is most often used to prepare this dish.

Other vegetables, mushrooms or legumes are added to the pork and potato stew.

To cook a tasty stew, you must adhere to the order of laying vegetables. For example, eggplants or zucchini are prepared much faster than potatoes, so they are added when the potatoes are almost ready.

If tomatoes are used in stews, it is best to remove the skin from them beforehand. To do this, it is enough to pour them with boiling water, and then shift them in cold water.

Stew of pork with potatoes stew and bake in the oven or the slow cooker. This method of cooking will save you a lot of time. The main thing is to lay out the meat and vegetables in layers.

Pork is washed, lightly dried and cut into small pieces. Potatoes and other vegetables are cleaned, washed and crushed.

First fry the meat, then gradually add vegetables, starting with those that are cooked longer. Chop greens and sprinkle it on the finished dish.

Recipe 1. Pork Ragout with Potato


Bay leaf;

ground black pepper;


a kilo of potatoes;

sea ​​salt;


tomato sauce - 50 ml;

half a cup of sunflower oil;

half a pound of pork.

Method of preparation

1. Wash the pork tenderloin, dip it in napkins and cut it into large enough pieces. Heat the sunflower oil in a frying pan. Put the meat in it and fry until half cooked. 2. Peel the onion and chop into half rings. Wash cleaned carrots and cut them into thin sticks.

3. Pour oil into the cauldron and place it on the stove. Put onion and fry it in a cauldron to transparency, then add the carrots, mix and continue cooking until golden brown. Add tomato sauce and roasted pork to vegetables. Put it all out together for another five minutes.

4. Peel, wash and chop the potatoes into large pieces. Put it in the cauldron. Add half a liter of drinking water and stew potatoes until ready. Salt it. A few minutes before the end of cooking, put peas and bay leaves.

Recipe 2. Spring pork stew with potatoes


700 g of fresh mushrooms;

fresh greens;

800 g pork;

3 bay leaves;

1.5 kg of young potatoes;

sweet and black pepper peas;

5 carrots;

Provencal herbs;

7 onions;

a mixture of peppers and salt;

2 small heads of garlic;

5 young squash.

Method of preparation

1. Rinse new potatoes with a brush, remove a thin film and lightly dry. Put it in a pan with heated sunflower oil. Salt, pepper and fry whole on an intense fire. Transfer to bowl.

2. Rinse the pork, dip it with napkins and cut it into large enough random pieces. Fry in a pan, where the potatoes were fried until appetizing crust.

3. Peel the peeled onions in small cubes. Peel the carrots, wash and cut them into small pieces. Steam a couple of carrots.

4. Rinse the young zucchini, wipe with a towel and cut into slices. Fry them until browned in a pan. Put in a bowl, salt and sprinkle with Provencal herbs.

5. Clean, wash and dry the mushrooms. Fry in hot oil with onions until tender.

6. Put all the ingredients in a deep ceramic form, overlaid with roasted carrots and onions. Place the meat on the bottom, spread potatoes on top, sprinkle with fragrant and black pepper, add bay leaves. Put the fried mushrooms in the next layer. Cover everything with a young squash. Pour in some hot drinking water. Salt each layer lightly. 7. Put the form in the oven and a little over an hour at 200C. A few minutes until done, remove the mold, add the chopped garlic and mix. Serve with vegetable salad.

Recipe 3. Pork Ragout with Potted Potatoes


600 g pork tenderloin;

vegetable oil;

6 potatoes;

12 peas allspice;

3 tomatoes;

12 bay leaves;


a mixture of ground peppers;


sea ​​salt;

garlic head;

mayonnaise - 50 g

Method of preparation

1. Wash pork tenderloin, cut off the film, dry with napkins and cut the meat into pieces. Put it in a pan with hot oil and fry, stirring occasionally.

2. Shred the onion cut into half rings and send it to the meat. Stir and continue to fry until the onions ruddy. Season the meat with pepper and salt. Spread the cooked meat evenly in pots.

3. Peel the potatoes, wash and cut them into small cubes. Put it in pots on top of the meat.

4. Wash zucchini, wipe with a napkin and chop it in the same way as potatoes. Spread evenly on potatoes.

5. Peel the garlic, finely chop it up. Sprinkle them with the contents of the pots.

6. Wash tomatoes and cut into circles. Put them on top of zucchini and smear everything with mayonnaise. In each pot add pea allspice and bay leaves. Salt, pour a little boiled water and close the lids.

7. Put the pots in the oven. Cook a little over an hour at 200C. Serve, laid out on a plate or directly in the pots.

Recipe 4. Pork Ragout with Potatoes and Cabbage


pork tenderloin - 400 g;

drinking water - 300 ml;

lard - 200 g;

salt - 8 g;

large tubers of potatoes - 6 pcs .;

sugar - 15 g;

two bulbs;

five peas allspice;

two carrots;

bay leaves - 3 pcs .;

half a pound of cabbage.

Method of preparation

1. Cut pork fat into small cubes. Put a cauldron on the stove. Put the fat in it and melt it in cracklings. 2. Rinse the tenderloin, pat dry with napkins and cut it into narrow strips. Transfer the meat to the cauldron, mix, and continue to fry all together, covered with a lid over low heat.

3. Cabbage chop thin straws. Peel the bulbs and carrots. Wash the vegetables well. Carrot grate on a coarse grater. Onion chop half rings.

4. When the meat is reddened, put the cabbage in the cauldron, top with onions and grated carrots. Continue cooking, cover with a lid, stirring occasionally, until the cabbage is halved in volume. In some places, it should be fried.

5. Dice the peeled and washed potatoes. Cabbage with meat, salt, and sprinkle with sugar. Crush peas of a fragrant and black pepper, and add them to cabbage. Put in the cauldron potatoes, pour a glass of boiled water and continue to simmer under the lid until the potatoes are soft and crumbly. Before serving, spread the stew in plates and pour sour cream.

Recipe 5. Pork Stew with Potatoes and Cauliflower


kilogram of pork tenderloin;

freshly ground pepper mixture;

eight potatoes;


three carrots;

four apples;

two heads of garlic;

cauliflower head.

Method of preparation

1. Wash a piece of pork tenderloin, dry with napkins and cut into small pieces. Put the pork in a bowl, salt and season with pepper, mix. Grease a deep mold with oil and lay out the meat in an even layer.

2. Peel the potatoes, wash and cut them into slices. Spread over the meat.

3. Clean the carrots, rinse and chop in thick cubes. Put it on the potatoes.

4. Wash and disassemble cauliflower buds. Spread it over the carrots.

5. Wash apples, cut the core and cut them into four pieces. Put them in the last layer in the form. Season each layer with salt and spices. Cover the form with foil and put in the oven for two hours. Bake at 200C.

Recipe 6. Pork belly stew with potatoes


half a pound of pork belly;

half a liter of drinking water;

a kilo of potatoes;

bay leaf;

five tomatoes;

ground pepper;




Method of preparation

1. Wash brisket, dry with napkins and cut into portions.

2. Peel and sing carrots and onions. Cut the carrots into thin strips. Onion chop half rings.

3. In a frying pan, heat the vegetable oil. Put in his brisket and fry until golden brown on moderate heat. Add chopped carrots and onions to brisket and simmer all together for about five minutes, stirring occasionally.

4. Wash the tomatoes, scald them with boiling water and remove the skin. Crush fresh grated tomatoes. Put the tomato puree in the pan. Stir and simmer for about three minutes.

5. Boil water in the kettle. Peel the potatoes, wash them and cut them into small pieces. Put in a cauldron, add to it bacon with vegetables, salt, pepper and fill the contents of the cauldron with boiling water so that it completely covers the vegetables. Simmer for about forty minutes under a lid. Serve with pickled vegetables.

Recipe 7. Pork Stew with Potatoes and Vegetables


half a kilo of pork;

Bay leaf;

a kilo of potatoes;



ground pepper and coriander;

three bell peppers;

vegetable oil;

hot pepper pod;

tomato paste - 125 ml;

four tomatoes;

on a bunch of dill and parsley;

two carrots;

five cloves of garlic;

three onions.

Method of preparation

1. Cut pork tenderloin in small pieces. Send the meat to a preheated pan with vegetable oil. Fry it on high heat until an appetizing crust.

2. Peel, rinse and crumble onion into small cubes.

3. Peel carrots, wash and cut them into plates.

4. Add chopped vegetables to the meat, mix and fry all together for about two minutes.

5. Peel zucchini and potatoes, wash and chop into small pieces. Put everything in the cauldron. 6. Scald tomatoes with boiling water and peel. Cut tomatoes into small cubes. Put them in a cauldron and mix.

7. Peppers and stems should be peeled and cut into small squares. Peel and chop the garlic into thin slices. Hot pepper chop.

8. Add garlic, crushed pepper and tomato paste to the pan to the meat, mix and simmer for a couple of minutes, stirring occasionally. Transfer the mixture of vegetables and meat to the cauldron, mix, salt, pepper and put two bay leaves. Pour in two glasses of boiled water.

9. Put the cauldron on the maximum fire and boil, covered with a lid. Then twist the fire to moderate, and continue to simmer the vegetables and meat for another forty minutes. Sprinkle the finished dish with finely chopped fresh herbs.

Stew of pork and potatoes - tips and tricks from chefs

  • Cook the stew only in a cauldron or thick-walled pan.
  • Stew vegetables with meat on minimal heat, so that the dish does not boil intensively, but languish.
  • Instead of fresh pork, you can use smoked bacon.
  • Cut potatoes large enough to avoid porridge, as the meat is cooked longer than potatoes.
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