If your home-made meal is predominantly at home, you cannot do without hot, hearty and wholesome dishes that are easy to prepare and remain tasty after reheating. Of course, there are soups and borscht, but they also get bored, so it's good to have a few other recipes in reserve to alternate dishes on the menu.
Today we offer just such a good hot dish for everyday home cooking - a cross between hot, goulash and thick, rich potato soup. Beef stewed with vegetables will be enjoyed by your relatives and will help you out when there is no time to cook more complex dishes.
Subtleties
- Most often, beef is stewed, cut into small or medium-sized pieces. To meat evenly cooked, it must be cut across the fibers. Sometimes pieces of meat before cutting recommend slightly discourage.
- Time for stewing beef cut into large chunks - 2-2, 5 hours. Small pieces of beef stew 1-1, 5 hours.
- Beef stew turns out very tasty if it is young. This can be easily identified by the color of the meat. Young has a pink or reddish color, its fat is white.
- If frozen meat is used, it is thawed in air beforehand. Do not immerse the meat in water, especially warm, otherwise it loses most of the nutrients, and its taste deteriorates.
- Raw meat can not be salted long before cooking, as it loses a lot of juice. Meat is salted in the middle or even at the end of stewing.
- But if you salt the meat just before frying, the fat will not splash much in different directions.
- Before stewing, slices of beef should be fried until golden brown. Due to this, the juice is sealed inside the meat, and it turns juicy.
- Vegetables are added to meat gradually. First put onions and carrots, and then more juicy vegetables: tomatoes, eggplants, zucchini. It is desirable to fry the onions and carrots separately, and then combine them with half-cooked beef. Then the vegetables will retain their shape and not get overcooked. This is especially true when the beef is old and requires a long heat treatment.
- Different spices and spices are put in beef with vegetables. Basil, black and red pepper, bay leaf, dill, garlic, marjoram, cumin, tarragon, parsley are best. But you can add other spicy herbs, the taste of which causes positive emotions.
Beef stewed with vegetables: a simple recipe
Ingredients:
- beef - 0, 7 kg;
- carrots - 1 pc .;
- onions - 2 pcs .;
- celery stalks - 50 g;
- vegetable oil - 50 g;
- tomato paste - 100 g;
- salt - to taste;
- pinch sugar;
- bay leaf - 3 pcs .;
- pepper - to taste.
Preparation Method
- Wash young beef with warm water, rinse with cold. Cut across the fibers into pieces.
- Peel onions and carrots, wash, cut into strips. Celery stalks cut into pieces 2-3 cm long.
- Pour oil on a red-hot skillet with high sides, put the meat on, and fry over a high heat until golden brown. Continuing to fry, put onions, carrots and celery. Stir. Cook until the onion is golden.
- Put the tomato paste, sugar, mix. After 1-2 minutes, fill the meat with vegetables with hot water or broth so that the contents of the pan are completely covered with liquid. Add bay leaf, pepper.
- Close the lid. On very low heat, simmer the meat with vegetables until soft - about 1-1,5 hours. Place salt in the middle of the quench. If the broth begins to boil during cooking, add a little boiling water.
- Beef stewed with vegetables, served with mashed potatoes, rice, pasta.
Beef stewed with vegetables - bell peppers and tomatoes
Ingredients:
- beef - 0.5 kg;
- onions - 2 pcs .;
- Bulgarian red and green pepper - 2 pcs .;
- carrots - 2 pcs .;
- tomatoes - 5 pcs .;
- hot red pepper - 0, 5 pcs .;
- garlic - 5 cloves;
- Dzhusay - a thin bunch;
- salt - to taste;
- vinegar - 1 tsp;
- sugar - 0, 3 tsp;
- cilantro - thin bundle;
- vegetable oil - 2 tbsp. l
Preparation Method
- Cut the washed beef into small pieces. Put in a bowl, sprinkle with vinegar, leave for 1 hour.
- Peel the onion, carrot, garlic. Cut into strips. Use a Korean grater for slicing carrots.
- Pepper wash, remove seeds. Cut into long strips.
- Jusay sort out, cut off the dried ends. Cut into 3 cm long pieces. This plant can be replaced with wild garlic or young garlic leaves.
- Cut the washed tomatoes into cubes. If you do not like their skin in dishes, before cutting, hold tomatoes in boiling water for one minute, rinse with cold water, and peel off.
- In a cauldron, pour one tablespoon of oil, glow. Put the meat. Stirring, fry until golden brown, but do not overdry, otherwise the meat will turn out hard, like rubber. Fill it with boiling water - the meat should be covered with water completely, close the cauldron with a lid, reduce the heat to minimum and simmer for 1, 5 hours.
- Pour the rest of the oil into the pan, heat it up. Put the onions, lightly fry. Continue to fry, add carrots.
- When the onions and carrots are fried, put the tomatoes and warm until the liquid boils away. Add pepper. Put the spices, stir.
- Add fry to meat. Add as much boiling water as you need for a side dish. Continue stewing for another 30 minutes. 15 minutes before cooked, put chopped dzhusay and garlic.
- Remove the cauldron from the stove. Add chopped cilantro to the stew, stir, leave under the lid for 15 minutes so that the green gives its flavor to the dish. Such beef stew with vegetables is combined with pasta, mashed potatoes, buckwheat, rice. The gravy from it fits well with the lagman.
Beef stewed with vegetables: with eggplants
Ingredients:
- beef - 0.5 kg;
- carrots - 1 pc .;
- onions - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- tomatoes - 4 pcs .;
- eggplants - 2 pcs .;
- salt - to taste;
- vinegar - 1 tsp;
- ground black pepper - to taste;
- vegetable oil - 2 tbsp. l .;
- parsley - a few twigs;
- garlic - 4 cloves.
Preparation Method
- Wash the beef, cut along the fibers into strips, and then cut across with thin plastics. Sprinkle them with pepper and salt, sprinkle with vinegar. Leave to marinate for 1 hour.
- Peel the onion, carrot, garlic. Rinse them with cold water. Onion cut into half rings, cut carrot lengthwise, and then cut into plates. Chop the garlic with a knife.
- Pepper wash, remove the seeds from the stem, cut into wide slices.
- Wash eggplants, cut the ends, cut into 2 cubes? 2 cm. Sprinkle with salt, press down with a small load. After 30 minutes, drain the liquid, slightly squeeze the eggplants, put it on a paper towel.
- Wash the tomatoes, cut the stalk, cut into slices or cubes.
- Pour oil into the cauldron. When it warms up, put the pieces of meat, squeezing them from the marinade. Fry on all sides until brown crust.
- Put onions and carrots. Continue frying until the onions are tender. Add eggplants. Stir. When part of the liquid boil away, put the pepper. After 5 minutes add the tomatoes. Stir again.
- After 10 minutes, put the spices and garlic. Fill with hot water to the level of vegetables and meat. Cover the cauldron with a lid, reduce heat to a minimum. Stew until the meat is soft.
- Remove the cauldron from the stove, put the chopped parsley, mix gently. After 15 minutes, the beef stew can be laid out in plates.
Recipe with photo
Ingredients:
- onions - 1 head;
- tomato - 1 piece;
- carrot - 1 thing;
- pepper - 1 piece;
- zucchini - 1;
- potatoes - 2 pieces;
- beef - 0, 4 kg;
- garlic cloves - 2-3;
- seasonings and spices to your taste.
Cooking:
1. First, prepare the products. Pre-defrost the meat (on the bone or fillet), rinse well. Vegetables also wash. With onions and garlic we remove husks. Peel the potatoes.
2. Cut the onion in half and then in semicircles.
3. Choose a suitable saucepan for stewing. We put in it onions and tomatoes, cut into large cubes. Sprinkle with spices to your taste. We recommend to take bay leaves, coriander, black, red and allspice peas, dry herbs (oregano, basil, savory).
4. Cut the carrots lengthwise into 4 pieces, and then into cubes.
5. We clean the Bulgarian pepper from the seeds, chop it into small pieces.
6. Add carrots and peppers to the rest of the ingredients in a saucepan.
7. At the zucchini, remove the peel, cut into cubes and add to the rest of the vegetables. Do the same thing with potatoes.
8. Then put the meat, cut into large, but not too large pieces, chopped garlic cloves and seasonings with spices.
9. Mix everything well. Cooking on fire “below average” under the lid. We pour in quite a bit of water if the juice of vegetables and meat is not enough. Stew for about an hour and a half.
10. Decorate the dish, laid out in plates, decorate with greens and serve to the table still hot.
Mistress of the note
Many recipes do not specify cooking time. Because it depends on the quality of the meat, the age of the carcass, even the way of cutting. While cooking, be guided by the appearance of meat and vegetables, remove the sample.
Beef with vegetables can be cooked in a slow cooker. To do this, fry meat and vegetables in the “Frying” mode, then pour the contents of the multicooker with hot water, switch the program to “Stewing” or “Soup” and cook until the meat is soft.
Beef with vegetables can be cooked in pots. To do this, take the young beef, cut plastics, fry in butter. Put in pots, taking meat 1/3 volume. On the remaining oil, fry the vegetables, put on top of the meat. Pour some hot water into the oven, heated to 200 °. Simmer for 1, 5 hours.
