Meat Stewed with Vegetables

Meat Stewed with Vegetables

Stewing vegetables and meat together, you get a complete meal that does not need any additions. Many hostesses include this dish in the menu not only because of the ease of preparation, but also because of its organoleptic qualities. Meat and vegetables, saturated with the flavors of each other, acquire a unique taste, rich and multifaceted. You can cook meat stewed with vegetables in different ways. But even the most difficult version of this dish is able to make an aspiring cook.

Cooking Features

Even if you do not have culinary experience, you can safely take up the preparation of meat stewed with vegetables. With knowledge of the intricacies of the process, this task will not be difficult, and the result will meet your expectations.

  • You can stew with vegetables any kind of meat: beef, pork, lamb, chicken and others. The younger the animal was, the more tender the meat will be and the faster the dish will be cooked. Fresh meat stew turns out more delicious, because this meat is juicier. You can use the frozen product, but only if it has been defrosted properly, that is, without a sharp temperature drop. Accelerate the thawing process using a microwave or warm water is not worth it.
  • Vegetables for stews are cut into large chunks so that during the long stew they will not become a shapeless mass.
  • If the meat is pre-browned before being crusted, and then stewed, it will be juicier.
  • Vegetables keep their shape better if they are lightly fried. It will have a positive effect on the taste of the finished dish, but its caloric content will increase.
  • Different types of meat go well with a different set of spices. This must be considered when choosing the seasoning stew.
  • Meat with vegetables is better to stew in a bowl with a thick bottom. A pan with a non-stick coating, a cauldron, ceramic pots, with a small volume - a deep frying pan or a saucepan.

Meat stewed with vegetables is a self-sufficient dish. Garnish to cook it is not necessary.

Beef stewed with vegetables


  • beef pulp (tenderloin or scapula) - 0.6 kg;
  • potatoes - 0, 4 kg;
  • eggplant - 0, 2 kg;
  • zucchini - 0, 2 kg;
  • Chinese cabbage - 0, 2 kg;
  • onions - 100 g;
  • tomatoes - 0, 3 kg;
  • carrots - 100 g;
  • garlic - 8 cloves;
  • black ground pepper - 5 g;
  • fresh parsley - 50 g;
  • vegetable oil - 50 ml;
  • salt - to taste.

Method of preparation:

  • Rinse the beef, pat dry. Remove the film. Cut into pieces approximately 1, 5-2 cm.
  • Cut the eggplant into circles, pat it, leave for 10 minutes.
  • Peel onion, cut into thin half rings.
  • Slice tomatoes crosswise, lower in a container with boiling water. Blanch for 2 minutes. Remove with a slotted spoon and transfer to a container with cold water to cool faster. Peel them, cut each into 4 parts. If using cherry tomatoes, leave them whole.
  • Peel carrots, cut into halves or quarters of rings, depending on its size.
  • Finely chop the garlic with a knife;
  • Peel the potatoes, cut them into approximately the same cubes as meat, or even slightly larger.
  • Cut the courgettes into large semi-circles or cubes. Young can not clean, well enough to wash and dry with a napkin. Mature need to peel, remove the pulp from them with large seeds.
  • Chop the cabbage finely.
  • Pour oil on the bottom of the cauldron or non-stick pans.
  • Put the meat, salt it and pepper.
  • Place the onions on the meat, then the carrots, put the potatoes on them, add some salt and pepper.
  • Wash and dry the eggplants with a napkin, place them on the potatoes. Put zucchini on top. Salted, pepper.
  • Pour out the garlic, put the tomatoes. Cover all with cabbage.
  • Pour in water so that it reaches about the middle of the vegetables.
  • Put the pan on a slow fire. Simmer vegetables with meat for 60-90 minutes, until food is fully cooked.
  • Allow the dish to stand for some time under the lid, stir, arrange in plates and serve to the table, sprinkled with fresh herbs.

According to this recipe, you can cook stews with any other meat, adding to your favorite seasonings. The above recipe for meat stewed with vegetables can be considered versatile. If you refuse to use oil, the dish will become dietary, but it will remain tasty.

Lamb stewed with vegetables in the oven


  • mutton pulp - 0, 6 kg;
  • eggplant - 0, 2 kg;
  • carrots - 100 g;
  • sweet pepper - 0, 2 kg;
  • onions - 100 g;
  • garlic - 4 cloves;
  • zira or cumin - to taste;
  • parsley - 50 g;
  • salt, black pepper - to taste;
  • vegetable oil - how much will leave;
  • apple juice - 0, 25 l.

Method of preparation:

  • Lamb cut into pieces of medium size, fry in vegetable oil. Salt and pepper, transfer to the cauldron.
  • Cut eggplants into large cubes. In a liter of water, dissolve a tablespoon of salt. Dip the eggplants in the salt solution, after 20 minutes, rinse them and dry, lightly fry, put on the meat.
  • Pepper seeds, cut into strips.
  • Cut the carrots into medium-sized bars.
  • Cut the peeled onion into half rings.
  • Put the pepper, onion and carrot in a frying pan with hot oil, fry for 5 minutes, then transfer to the other products.
  • Sprinkle the vegetables with salt and seasoning, top with the chopped parsley and finely chopped garlic.
  • Fill all with apple juice.
  • Put the cauldron in the oven, heated to 180 degrees. Tom the products in the oven 1, 5 hours.

Mutton prepared according to this recipe is popular with almost everyone, even those who are not very fond of this type of meat. Food can be prepared in portions in ceramic pots.

Pork stewed with vegetables in beer


  • pork - 0, 7 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • tomatoes - 0.5 kg;
  • Bulgarian pepper - 0, 4 kg;
  • eggplant - 0, 2 kg;
  • ground paprika - 5 g;
  • beer - 0, 25 l;
  • salt, fresh greens - to taste.

Method of preparation:

  • Wash the pork, dry it with a paper towel, cut into small cubes, place in a cauldron, sprinkle with half a teaspoon of paprika and a little salt.
  • Cut eggplants into large cubes, soak for 20 minutes in brine. It is necessary to remove solanine from vegetables, which is harmful to the body and gives “blue” bitterness.
  • After a specified time, rinse the eggplants to remove the excess salt, let the vegetables dry, and shift to the meat.
  • Peel onion, cut into half rings, pour on eggplants.
  • Scrape, wash carrots. Drain it and cut into circles. Put on a layer of onion.
  • Wash peppers, clear seeds, cut into quarters of rings, put in a cauldron on top of other products.
  • Slice the tomatoes into large slices, lay them on top.
  • Sprinkle the vegetables with the remaining paprika, add some salt.
  • Pour in the beer.
  • Put the cauldron on a slow fire and simmer the meat with vegetables for 1, 5-2 hours. 15 minutes before being ready, sprinkle the dish with chopped greens and mix.

Meat prepared according to this recipe is tender and juicy. Even an inexperienced cook will not spoil it. Alcohol in the food does not remain - it completely evaporates during a long quenching.

Chicken stewed with vegetables


  • chicken breast fillet - 0, 8 kg;
  • carrots - 0, 4 kg;
  • onions - 0, 3 kg;
  • zucchini - 0, 6 kg;
  • tomatoes - 0.5 kg;
  • curry seasoning - 5 g;
  • vegetable oil - 80 ml;
  • garlic - 4 cloves;
  • salt, pepper, dried herbs or fresh herbs - to taste.

Method of preparation:

  • Wash chicken fillet. Drain, cut into bars.
  • Peel carrots, cut into slices or sticks.
  • Peel the onions, cut into half rings.
  • Cut courgettes into cubes of 1-1, 5 cm. If they are large, they must first be peeled, cut lengthwise, and the pulp with seeds removed with a spoon.
  • Dip the tomatoes with boiling water, peel, remove the seals in the stalk area, cut into large cubes.
  • At the bottom of the cauldron pour oil, put chicken in it. Cook for 5 minutes.
  • Salt, season, add onions and carrots, continue to fry for another 10 minutes.
  • Add zucchini, finely chopped garlic and tomatoes. Sprinkle with dried herbs. If you plan to use fresh greens, you need to add it later.
  • Reduce the intensity of the flame, simmer the chicken with vegetables for half an hour. Finely chop fresh greens and add to the stew 10 minutes before it is cooked. Simultaneously with greens add garlic passed through a press.

The dish for this recipe is tasty and satisfying. If you are on a diet, roasting meat and vegetables can be abandoned by increasing the time they are stewing.

According to any of the above recipes, meat with vegetables can be extinguished in a slow cooker. For roasting products choose the program “Frying” or “Baking”. The main program is selected “Quenching”.

Meat stewed with vegetables is a hearty dish that can completely replace lunch or dinner. The recipes of this dish are varied, so that everyone can choose the option to taste.

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