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How to stew meat step by step recipe. Stewed meat dishes. Pork stewed in white wine

Stewed meat with vegetables is a universal dish for serving as a second lunch or dinner. You can cook pork, beef, poultry, rabbit in a similar way. The meat slices are soaked in vegetable juices and are especially soft, rich and tasty.

How to stew meat correctly?

Anyone can make a stew with gravy, even without the proper experience and culinary skills. A little free time, availability the correct recipe and adherence to simple and accessible recommendations will contribute to obtaining the desired result.

1. The dish will be tastier if the meat cuts are pre-browned.
2. Any of the recipes can be supplemented with other vegetables, seasonings and spices to your taste.
3. Meat can be stewed in a frying pan, in a cauldron, stewpan or saucepan on the stove, in a pan in the oven or in a slow cooker. It is preferable to use pans with a thick bottom.

Pork stew with vegetables

The recipe below will show you how to stew meat in a pan. The dish will be a great addition to a potato side dish, pasta or porridge. From the specified number of products, 4 servings of food will be obtained, which in total will take no more than an hour to cook. For a rich taste, it is better to pre-marinate pork for an hour and a half.

Ingredients:

• pork - 800 g;
• carrots and onions - 2 pcs.;
• bell pepper - 1 pc.;
• celery stalks - 2-3 pcs.;
• salt, pepper, spices.

Preparation

1. The prepared meat is spread in a frying pan with oil and fried until golden brown.
2. Add carrots and onions, fry for 5 minutes.
3. Pour in a little water and stew the contents until the meat is cooked.
4. Add pepper and celery.
5. After 10 minutes, pork stewed with vegetables in a pan will be ready.

Beef stew - recipe

Beef stew with onions and carrots is no less tasty. This type of meat requires a longer heat treatment and turns out to be especially soft in tomato gravy. Tomato paste can be substituted with grated fresh or canned tomatoes, ready-made juice, sauce, or ketchup.

Ingredients:

• beef - 800 g;
• carrots and onions - 2 pcs.;
• tomato paste - 100 g;
• water - 500 ml;
• flour - 30 g;
• vegetable oil - 4 tbsp. spoons;
• salt, pepper, spices.

Preparation

1. Sliced ​​beef is fried.
2. Put chopped carrots and onions, fry for another 5-7 minutes.
3. Pour in water with the paste and flour dissolved in it, season the food to taste, cover with a lid and reduce the heat.
4. Stew with vegetables will be ready in 1-1.5 hours.

Stewed rabbit with potatoes

Stewed meat with potatoes and vegetables is a very self-sufficient dish that does not require additional preparation of a side dish. It is especially tasty to serve pickles or fresh vegetables with a meal. In a similar design, you can arrange any meat product, in this case the version with a rabbit is presented.

Ingredients:

• rabbit - 1 carcass;
• carrots and onions - 2 pcs.;
• potatoes - 1-1.5 kg;
• water - 500 ml;
• vegetable oil - 30 ml;
• laurel, allspice peas - 2-3 pcs.;
• salt, pepper, spices.

Preparation

1. The prepared rabbit is soaked in clean water or with the addition of dry white wine for 12 hours.
2. Dry the meat, put it in a cauldron with heated oil and let it brown on all sides.
3. Add fried carrots and onions, pour in boiling water until the contents are covered and stew under a lid for 40-50 minutes.
4. Lay potato cubes, add seasonings and spices.
5. After 30 minutes, the rabbit stewed with vegetables in a cauldron will be ready.

Chicken stew - recipe

A stewed chicken with vegetables recipe will come to the rescue when in short term and without unnecessary hassle, you will need to arrange a delicious meal. A light, healthy and nutritious dish will perfectly satisfy hunger and will not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.

Ingredients:

• fillet chicken breast- 400 g;
• carrots and onions - 2 pcs.;
• zucchini and tomatoes - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• paprika, dry herbs, curry - pinch each;
• salt, pepper, spices, herbs.

Preparation

1. The meat is cut into cubes, seasoned with spices, sprinkled with oil, mixed.
2. Put the chicken in heated oil and brown.
3. Add chopped carrots and onions, fry for 7 minutes.
4. Next is the turn of zucchini: the vegetable is cut and sent to the meat.
5. Next, lay tomato slices, garlic, season the food and stew over moderate heat.
6. After 7-10 minutes, the chicken stew with zucchini will be ready.

Stew with vegetables in the oven

The stew in the oven is especially aromatic and tasty. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the oven cooking time to 40 minutes. For piquancy, you can add chopped garlic cloves and celery stalks to the vegetable mix.

Ingredients:

• beef - 600 g;
• zucchini and onions - 1 pc.;
• bell peppers and tomatoes - 2 pcs.;
• vegetable oil - 50 ml;
• sour cream - 200 g;
• salt, pepper, spices.

Preparation

1. Cut the beef into slices, pepper, salt, fry on all sides in a pan in oil, transfer to a mold.
2. The vegetables are peeled, cut into the desired slices, mixed together, seasoning to taste, and spread on the meat.
3. Sour cream is salted, seasoned, distributed over the dish, which is covered with foil and sent to the oven, heated to 200 degrees.
4. In an hour, the meat stew in the oven with vegetables will be ready.

Stewed chicken with rice and vegetables

An excellent option for a homemade lunch or dinner would be meat stew with vegetables and rice. In this case, a variation of the recipe with chicken is presented, but pork and veal can be equally successfully used, on the bone and without, supplementing the dish with spices and spices at your discretion.

Ingredients:

• chicken - 1 kg;
• carrots and onions - 2 pcs.;
• tomatoes - 800 g;
• garlic - 3 cloves;
• rice - 1 glass;
• water - 500 ml;
• vegetable oil - 100 ml;
• adjika, basil, cilantro - to taste;
• salt, pepper, spices.

Preparation

1. Fry portioned chicken slices until golden brown.
2. Add onions and carrots, fry for 7 minutes.
3. Lay tomatoes, adjika, spices, cover the dish with a lid and simmer until the meat is soft.
4. Boil rice separately, add to the meat along with garlic and herbs, heat for 2 minutes.

Stewed meat in beer with vegetables

The tips below will help you figure out how to make a stew in beer sauce. The technology for creating a dish is elementary and if you have the right dishes, the result will be excellent: you need a cauldron or deep stewpan with a thick bottom and walls and a tight-fitting lid.

Ingredients:

• beef - 1.5 kg;
• carrots and onions - 1 pc.;
• tomatoes - 4 pcs.;
• eggplant - 1-2 pcs.;
• bulgarian pepper - 2-3 pcs.;
• garlic - 2 cloves;
• paprika - 1 tsp;
• beer - 250 ml;
• salt, pepper, spices, herbs.

Preparation

1. Cut all the ingredients and lay them in layers in a cauldron, seasoning each one to taste.
2. Pour the contents with beer and simmer in low heat under a lid for 2.5 hours, without stirring.
3. Add greens, stew for 15 minutes.

Stewed meat with mushrooms and vegetables

Beef stew with mushrooms and vegetables, as a rule, is served with a side dish of rice, which balances the spicy taste of the dish as harmoniously as possible. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix purchased at a store. For an hour, you can arrange a meal for 4 persons.

Ingredients:

• beef - 600 g;
• carrots and onions - 1 pc.;
• vegetable mix - 500 g;
• ginger - 1 tbsp. a spoon;
• garlic - 1 clove;
• mushrooms - 300 g;
• broth - 300 ml;
• flakes of red pepper - 1 tsp;
• salt, pepper, spices, herbs.

Preparation

1. Fry separately chopped beef and onions with carrots, ginger and garlic.
2. Combine the components together, add other components and simmer under a lid over low heat for 40-50 minutes.

Stew in a slow cooker

Having a multivar in the arsenal of kitchen gadgets, prepare an appetizing and tasty dish even a teenager can - it's so simple and not troublesome. Stewed meat with vegetables is especially tasty. In this case, the slices do not need to be fried in oil, which will make the food even more useful and dietary.

Ingredients:

• chicken - 1 kg;
• large carrots and onions - 1 pc.;
• Bell pepper and tomatoes - 3 pcs.;
• Italian herbs - 1 tsp;
• garlic - 2 cloves;
• paprika - ½ tsp;
• salt, pepper, herbs.

Preparation

1. Meat and vegetables are cut, placed in a bowl, seasoned and the "Stew" mode is turned on.
2. An hour later, the chicken stewed with vegetables in a slow cooker will be ready.

The meat topic in world culinary occupies, perhaps, the topmost niche, because this product has always been and remains the most in demand.

Over the centuries, more than a thousand recipes for the preparation of this product have appeared, but we will talk about the most useful method of cooking, namely, how to deliciously stew meat in a pan.

Many of us got acquainted with this dish in kindergartens and school canteens, and until now we have not parted with it, however, now we are preparing it ourselves.

How much to stew meat in a pan

For many housewives, the prospect of stewing meat in large pieces (portioned) and even in small slices causes some confusion, since for most amateur cooks, especially inexperienced ones, such cooking ends in a complete fiasco - the meat will turn out to be rubbery and tough, like a sole.

In this case, the fact of non-observance of the temporary regime and ignorance of the technical base is obvious. But what is the right way to stew meat in a pan so that it turns out to be tender and very tasty? We will discuss this in more detail below.

• It will take 45-50 minutes to stew pork in small pieces.
• Beef, on average, will be stewed for 1.5-2 hours, and veal - no more than 50 minutes.
• But it is worth noting that for different parts of the beef carcass, the cooking time can vary: it can take only 20-30 minutes to stew the tenderloin, the entrecote and shoulder blade will stew a little longer - 45 minutes-1 hour. Well, most of the time (from 1.5 hours) requires a notch, brisket, thigh.

How to stew meat in a pan with onions

Ingredients

• - 1.2 kg + -
• - 100 ml + -
• - 5 peas + -
• - 7 peas + -
• - 3 pcs. + -
• - taste + -

Today we want to offer you a very simple, incredibly tasty, and most importantly -effective method how to stew meat with onions in a pan, thanks to which beef always turns out tender and literally melts in your mouth. Putting this into practice step by step recipe, you can cook an incredibly tender and juicy classic stew with your own hands.

1. Cut the meat into portions (palm-sized and 2 cm thick) and lightly beat.
2. Chop the onions into thin rings, and chop all types of pepper with a crush to small crumbs.
3. In hot oil, fry the chops on both sides until red, and then add salt to taste, add crushed pepper and all the onion slices.
4. Reduce the heat to a minimum and simmer the meat in onion juice under the lid for about 1.5 hours. If the juice is not enough, then you can add a little water.

The meat stewed in onion juice turns out to be incredibly aromatic and very tender. You can complement this gorgeous dish with absolutely any side dish you choose.

Juicy meat stewed in gravy

Beef with gravy is a pretty commonplace dish. But with mashed potatoes or pasta - this is a great option for lunch and dinner, both for children and adults. This recipe is so simple that it will be very easy to cope with it at home, the main thing is to act step by step and follow all the instructions.

Ingredients

• Beef (or pork) - 1.5 kg;
• Onions - 3 pcs.;
• Carrots - 1-2 pcs.;
• Filtered water - 0.3 l;
• High-grade flour - 1 tbsp;
• Bay leaf - 1-2 pcs.;
• Salt - 5-7 g;
• Powdered paprika - 5 g;
• Crushed black pepper - ½ tsp;
• Olive oil - 70 ml.

How to sauté meat in a skillet with gravy

1. Cut the meat, peeled from films and veins, into small cubes, 2x2 cm in size, and leave to dry in a sieve or on a napkin.
2. Grind the onion heads with medium cubes, and grate the carrots with a grater.
3. Pour oil into a hot frying pan, and when it starts bubbling, put the meat in a container and fry it over high heat until a noticeable red crust.
4. Next, add the onion, fry it together with the meat until "gilded", and then transfer the carrots to the pan and fry them as well.
5. When the sautéing with meat is ready, sprinkle all the ingredients with salt, pepper, paprika, mix everything and pour in water.
6. Stew the meat under a lid over low heat for 1-1.5 hours until soft. And 5 minutes before the end of cooking, add the bay leaf and flour diluted in a small amount of water. Bring the gravy to thickening and turn it off.

Potatoes with meat are the best dish for any man. In preparation, this traditional Slavic treat is absolutely uncomplicated, although not particularly fast, since beef requires a long heat treatment.

However, all expectations will be more than justified when a delicious appetizing smell spreads through the kitchen, and the plate is filled with fragrant potatoes and the most delicate fillet in a spicy broth.

Ingredients

• Beef tenderloin - 0.5 kg;
• Potatoes - 8 pcs.;
• Onions - 1 large head;
• Carrots - 1 pc.;
• Filtered water - 0.5-0.65 l;
• Laurel - 3 leaves;
• Spicy Green pepper- 1 pod;
• Spices for beef - 1 tsp;
• Garlic - 3 cloves;
• Salt to taste;
• Parsley and cilantro - 70-100 g.

How to stew meat and potatoes in a pan

Not everyone can taste delicious stew meat in a pan. But with our recipes, you are guaranteed to become a true master of meat dishes.

2018-07-03T13: 11: 55 + 00: 00

Meat is a product that takes pride of place in our diet. The variety of types of meat products enables us to prepare it in our own way, creating new culinary masterpieces every time. Just think that stewed potatoes, for example, with chicken or with lamb - these are completely different tastes!

Any meat can be baked, fried, boiled. But if you know how to stew meat correctly, then this simple cooking technique will definitely become your favorite. Provided that you follow a few simple rules, the result of such cooking will be tender, juicy meat that melts in your mouth, which causes a real gastronomic delight. And with the help of different ingredients, you can create a new, unique dish every time.

Depending on what result you want to get, you can choose different meats, and there are a lot of marinades to make food more varied.

It's worth starting with the fact that you can choose any type of meat for stewing:

• pork;
• veal or beef;
• Turkey;
• rabbit meat;
• duck, goose, etc.

Therefore, the first thing that is necessary is to decide on meat products. Take, for example. This is a unique product that pleases with real abundance. useful properties and incomparable taste. If you think that you do not like veal, it means that you most likely simply did not try perfectly cooked meat.

Moreover, cooking it is not as difficult as it might seem at first glance. It is not for nothing that many housewives try to avoid it, because the meat turns out to be tough (not because the meat is like that, but from the wrong approach to cooking). But if you know how to stew veal meat, then you will get just an amazing dish that will exceed all your expectations!

Veal stew is an ideal option both in the daily diet and for the festive table. Unlike frying, you don't need a lot of oil. Thus, the meat will turn out to be more useful, retain its miraculous properties, and you will not have to remove it. After all, whatever one may say, frying is such a process from which greasy splashes fly all over the kitchen and they need to be washed off in a timely manner. During the braising, the meat is cooked in its own juice while retaining the maximum amount of benefit, juice and flavor.

Before stewing meat, in a saucepan or other container, the first step is to choose the appropriate part of the carcass. As for the veal, the choice is quite large. This means that you have a whole culinary world in front of you: cook whatever you want, do not limit yourself and be creative as you want. If you follow all the rules of the chosen cooking technique, the dish will be delicious win-win. What can you choose from?

• Neck - Although it has quite a few tendons, this piece is great for stewing. Has excellent taste.
• The dorsum and sirloins are tender, juicy and aromatic veal. Also suitable for braising meat in a skillet. This also includes the shoulder blade and brisket.
• The rump and rump are the most precious parts you must cook and enjoy in this delicious dish.

There are no particular restrictions on the choice of extinguishing mascara. Unless it is worth using a clipping for this business. It is completely low-fat and is more suitable for frying, for example, chops, or for baking and grilling. The unique taste of steaks on the fire is obtained from such a piece, but it is better not to take it for stewing.

If you have a preference, then you can take it. The only difference will be in the cooking time. It is worth noting that you can still stew meat in the oven, as well as in a slow cooker. If you decide to use an oven, then you will need:

• meat;
• spices;
• vegetables.

To begin with, it is worth frying the meat a little, cutting it into pieces beforehand. It is worth noting that even small pieces during stewing will not be dry, as it can be when frying, baking or preparing a kebab. A nice crust will appear on the fried pieces and, if you do this before stewing, the meat will perfectly retain its juiciness.

After a little fried meat, add chopped onions, carrots and sauté a little. Before stewing meat in the oven, you need to put it in portioned pots or a special container.

In general, the main rule for extinguishing is the correct choice of a container with a thick bottom. This will prevent the bottom layer from sticking and ensure uniform heating.

If you decide to cook meat in the oven, then you can put potatoes on the bottom, and fried meat pieces on top. Then add salt, spices and add some water. Cover the pots and send to the oven. But the presence of an oven is not at all necessary. Moreover, this is just one of the options. To cook tender and juicy veal or chicken, it is enough to know how to stew meat in a pan. In this version, you will also have less dirty dishes. To do this, you will need:

• carrot;
• Bell pepper;
• meat of your choice;
• vegetable oil;
• tomato paste or fruit drink;
• spices to taste.

Fry the onion until golden brown. Then add the chopped pieces of meat and fry until it brightens. Then add grated carrots and bell peppers, diced or strips. Cover everything and sauté a little more. At this time, prepare the sauce - water and tomato paste. If there is, then you can replace the sauce with tomato juice or fruit drink. Pour the fragrant mass in a skillet with gravy, cover and simmer over low heat, stirring occasionally.

How to stew meat correctly. Alternative methods of extinguishing "without a stove"

Everyone knows that in nature even the simplest sausage sandwich is a hundred times tastier, let alone the dishes cooked over the fire. Have you ever tried porridge cooked in a kettle? You’ll just lick your fingers! And if you are planning a trip to nature in the near future, then you simply must know how to stew meat in a cauldron. You will not be able to taste a more delicious option. Well, unless you regularly cook meat in this way. It is not just that the cauldron is called a "cast-iron miracle". In it and the porridge from the ax will be "lick your fingers." This cooking method guarantees you:

• unique taste;
• stunning spicy aroma;
• tender and juicy meat;
• appetizing look;
• and, most importantly, a great time in nature.

First, prepare the meat:

• wash;
• cut;
• remove the film;
• marinate.

• meat in large pieces;
• onion sliced ​​into rings;
• sliced ​​tomatoes;
• carrot rings;
• large chunks of potatoes;
• garlic, herbs.

Salt and pepper the layers a little. We cover everything and let it simmer over the lowest heat. The juice that vegetables let in will saturate the meat, making it very juicy, aromatic and tender. The dish is prepared after boiling for at least an hour. After cooking, without opening the lid, let it brew for another 15-20 minutes. Yes, the only drawback of stewing is the cooking time. After all, the secret of this method lies in the prolonged languishing of products at low temperatures.

If you do not have free time, then you just need to know how to stew meat in a slow cooker. This technique has become a real lifesaver for modern women... Here, everything is done for you by a miracle machine. All you have to do is choose the recipe you like, collect the ingredients, peel them, cut them and load them into the multicooker, adding your favorite spices and seasonings. After that, select the "Extinguishing" mode. If necessary, depending on the model of the multicooker, select the meat mode, set the time. After cooking is finished, you will hear a beep to inform you that the most tender and delicious stew is ready to eat.

And don't be intimidated by the fact that extinguishing takes a long time. Believe me, after your taste buds feel the result, you will realize that every bite was worth the time! Moreover, multicooker makes life very much easier, you can put on a timer and the device will turn on itself when needed, and when it is ready, it will turn off the dish, leaving it in the heating mode. As a result, you can put food in a cartoon, for example, before leaving for work, and set the device on a timer. And in the evening, when you come home from work, a freshly prepared, hot dinner will be waiting for you.

The stew is the basics. This is also one of the most ancient ways of cooking it: first, man learned to bake meat, then to cook, and then - as soon as the earthenware appeared - to stew. And - finally - this is the only way of cooking meat, which makes it possible to make it tender. At least soft enough to eat.

The process is simple: meat is kept at 80-90 ° C for a long time. At the same time, it lets out juice and stews in this juice (actually 80-90 ° C - this is the temperature of the liquid in which the meat is stewed, inside a piece of beef the temperature - ideally - is kept around the 60 ° C mark). The temperature should not be lower - otherwise the meat will not cook; and should not be higher - otherwise the structure of collagen will change and the meat will turn out tough.

At 90 ° C, the meat reaches readiness in an hour or two, at 85 ° C - in three to four hours, at 80 ° C - in four to six hours; the lower the cooking temperature and the longer the time, the more tender the meat. That is, for 8-10 hours of extinguishing at a temperature of 80 ° C - the result will be perfect.

Determining and setting the temperature is quite simple in a multicooker or with a thermometer; if neither one nor the other, we have to navigate by what we see: at the right temperature, the liquid (in which the meat is stewed) in no case boils, but only barely gurgles, mainly near the sides of the pan.

For extinguishing, cast-iron or ceramic dishes are best suited, maybe steel - but with thick walls or at least a bottom.

You can pre-fry the meat - this will give a more aesthetic effect (because when stewing - when the meat is immersed in its own juice - the crust that forms during frying and prevents the juice from flowing out of the piece of meat is essentially meaningless).

You can stew beef without fat - the meat contains enough of it; nevertheless, many fat is added (especially if the meat is fried before stewing). I have also come across cases when the liquid in which the meat was stewed consisted of half fat - and the result was quite tasty. I would, however, recommend limiting yourself to the generally accepted norm - one tablespoon per serving (that is, for 1 kg of meat - 4-5 tablespoons of fat). It is better to use vegetable oil (sunflower, corn, olive) or lard. The butter is not so good, the dish will turn out to be heavy and not entirely digestible, the nutrients will be less absorbed. Don't boil the calf in its mother's milk, yeah 🙂

You can use any beef for stewing, from any part, of any age, with any amount of fat, with or without veins, with or without bones - although, of course, the higher the quality of the ingredients, the tastier the result.

Well enough theory, let's get down to practice.

Main Ingredients:

• beef - 1 kilogram
• sunflower oil (refined) - 4-5 tablespoons (can be replaced with other vegetable oil or lard)
• salt - a teaspoon with a slight slide
• ground black pepper - a pinch

How to stew beef (basics)

1. Heat the oil in a thick-walled (or at least thick-bottomed) saucepan over medium heat.
   1. At this stage, you can flavor the oil by adding spices, herbs or garlic to it; as well as fry the onions (see below).
2. Put the chopped beef in the heated oil and fry it, stirring it, for about five minutes. Salt, reduce the heat to very low, cover and leave to simmer for a period of one to ten hours. From time to time we look into the pot and check if the liquid has boiled away (if it boils away, then the temperature is too high, move the pan to another burner or put it on the divider). As a last resort, you can add a little boiling water and hot beef broth.
   1. At this stage, you can add greens or vegetables by laying them in layers on top of the meat (see below).
3. Shortly before the end of cooking, try the gravy with salt (add salt if necessary), season with pepper, cover again, simmer for another five minutes, turn it off, let it brew for 15-20 minutes and eat.

How to stew beef in a slow cooker (basics)

1. We cut the beef into pieces "for one bite".
2. Pour vegetable oil into the multicooker bowl, put the meat, salt.
   1. If we want to flavor the oil, we can put spices before putting the meat in the oil; if we stew beef with vegetables, vegetables are laid out in layers on top of the meat (see below).
3. We set the mode (or A, or B):
   1. "Stew" - 90 ° C, set the time to 2 hours.
   2. "Simmer" - 60 ° C, set the time for 4-8 hours - depending on the personal schedule.
4. After the signal, open, taste for salt (add if necessary), season with ground black pepper (to taste), stir and leave to infuse for 15-20 minutes.
   1. At this stage, you can add garlic, herbs or spices (see below).

And now we will make our beef stew absolutely delicious.

Beef stew with carrots and onions

This is the classic way. Cut carrots into large pieces, onions - into rings (per kilogram of meat - a large onion and two medium carrots); We spread the carrots and onions on top of the meat (after we fry it or not fry the meat at all) - when stewing, vegetables also let juice, and this juice contains acid, which softens the meat. You will need one and a half teaspoons of salt. Stew for at least four hours.

Beef stew with onions

Same as above, but do without carrots and use a little less salt.

Beef stew with caramelized onions

We clean two large onions and cut them into rings or half rings. After heating the oil, fry, stirring occasionally, the onion in it over medium heat until the edges start to turn golden (5-10 minutes). After that, reduce the heat to low and cook the onions until they turn golden brown, which can take forty minutes to an hour and a half. Then put the meat, mix, salt (about one and a half teaspoons), cover and simmer over the lowest heat for two or three hours.

Beef stew with garlic and parsley

Finely chop two cloves of garlic and a bunch of parsley (along with the stems). Heat the oil, put half of the garlic and parsley (it is better that most of the parsley stalks are in the pan at this stage), fry them, stirring actively, for 30-40 seconds. We put the meat, stir, reduce the heat to a minimum and simmer for two or three hours. Five minutes before the end - add the remaining garlic and parsley.

Beef stew with herbs

In fact, it is: coarsely (in pieces of 2-3 centimeters) cut into a bunch of green onions and green garlic, spread them in a layer on top of the beef and simmer for at least two hours. It will be even tastier if you increase the amount of black ground pepper.

Beef stew with onions and prunes

Together with the beef, put a handful or two prunes, cut a large onion into half rings and spread it in a layer over the meat. It is advisable to simmer for at least three hours.

Beef stew with caraway seeds

We heat the oil, put a teaspoon of cumin seeds in it; fry over medium heat, stirring actively, until the caraway smells (20-60 seconds); put the meat, salt, cover and simmer for two hours. While the beef is stewing - crush in a mortar a teaspoon of cumin seeds with a clove of garlic, a couple of black peppercorns and a small pinch of coarse salt. Add the resulting seasoning to the meat five minutes before the end of cooking.

Beef stew with tomatoes

On top of the beef, put onion, cut into half rings (one large onion) and peeled and diced tomatoes (two, larger). You can also add a tablespoon of tomato paste. Salt (about one and a half teaspoons of salt). We simmer for at least three hours. Five minutes before the end of cooking, add black pepper, finely chopped chive and finely chopped bunch of parsley. Can be aggravated with basil - also finely chopped.

Beef stew with garlic and sorrel

Stew as usual; ten minutes before the end of cooking - put a finely chopped clove of garlic and a bunch of sorrel in a saucepan (you can not cut it, but you will have to rinse it), mix thoroughly. We cover with a lid, simmer, as you probably guessed, for another ten minutes and be sure to let it brew for at least 15 minutes.

Beef stew with marjoram

After heating the oil, add a tablespoon of dry marjoram to it, add the beef after 20-30 seconds. Simmer for at least two hours, five minutes before the end of cooking, add (along with pepper) another tablespoon of marjoram - for the smell.

Experiment.

And Bon Appetit!

Braising is a cooking method in which the contents are cooked in a sauce or broth with spices at a fairly low temperature. Traditionally this process takes from thirty minutes to one and a half hours. For this type of meat processing, it is appropriate to use a thigh, shoulder blade or neck. While stewing meat on frying pan the main thing is to close it with a lid. It is necessary to cook at a very low temperature, then meat will be juicy and appetizing.

You will need

• pork - 800 g
• milk - 200 ml,
• flour - 1 tbsp.,
• soy sauce - 1 tbsp.,
• onion - 1 huge onion,
• vegetable oil,
• pepper, salt,

Instructions

1. Take a piece of meat, cut it into small slices.

2. Roll meat in flour mixed with different spices (it is allowed to use special for meat, and it is allowed to add spices).

4. Chop the onion and sauté until golden brown.

5. Bye meat and the onions will be fried, prepare the sauce. It is allowed to make the sauce using milk. Pour in 200 ml of milk, add spices, salt, soy sauce to it for flavor.

6. After that, when meat fry, pour the white sauce into the pan, put the fried onions and simmer for an hour over a leisurely heat and with the lid closed.

During the winter and spring months, potatoes are one of the significant sources of ascorbic acid... The nutritious and mouth-watering potato can be prepared by most methods. It is allowed to stew it in water, broth, sauce, with vegetables or meat.

You will need

• Potato
• onion
• fresh mushrooms
• 300g pork or beef
• pepper
• Dill
• parsley
• Bay leaf
• carrot
• clay pot
• saucepan.

Instructions

1. Rinse potato tubers under running water, peel, cut into slices, quickly fry and stew using the following methods.

2. Stew potatoes with meat. Cut the meat into small slices, fry. Cut the onion into rings, fry. Lay the meat, onions, potatoes in layers in a pot, season with salt and pepper. Put in the oven and simmer until tender. Serve hot, sprinkle with chopped herbs.

3. Stew the potatoes with fresh mushrooms. Boil the mushrooms, then fry together with finely chopped onions. Put the potatoes and mushrooms in a saucepan, fill with water so that the water only covers the food. Season with salt and pepper and simmer on the stove for 30 minutes. To improve the taste, it is allowed to add 2 tbsp. spoons of sour cream. Sprinkle with chopped herbs before serving.

4. Stew the potatoes with vegetables. Peel the carrots and turnips, cut into large cubes, and simmer until tender. Fry the onions. Mix prepared vegetables and potatoes in a saucepan and make sauce. Fry in a dry frying pan 2 tbsp. tablespoons of flour, diluted with vegetable broth, pour into a saucepan with vegetables. Salt and pepper. Cover the pan with a lid and simmer for 15 minutes.

Note!
Potatoes cannot be kept in water for a long time, they lose some of the starch and vitamin C, which impairs the taste of the dish. Consequently, it is more classy to peel and cut potatoes lightly before use. Potatoes need to be peeled and cut with a stainless knife, then the hands do not turn black.

Useful advice
To improve the taste of potato dishes, use 2-3 cloves of garlic and bay leaf when stewing, but it must be removed from the finished dish.

Meat occupies the main place in the human diet. Along with full-fledged proteins, it also contains extractives that promote better absorption of food. In addition, meat is rich in iron, many trace elements and a whole complex of B vitamins.

You will need

• For beef in beer:
• - 1 kg of beef;
• - 1 liter of clear beer;
• - 1 head of onion;
• - vegetable oil;
• - pepper;
• - salt.
• For lamb with prunes:
• - 1 kg of lamb;
• - 150 g pitted prunes;
• - 350 ml of strong hot tea;
• - 1 onion;
• - 6 tbsp. l. chopped parsley;
• -? h. l. ground ginger;
• -? h. l. curry powder;
• - 1 pinch of nutmeg;
• - 2 tsp ground cinnamon;
• -? h. l. saffron;
• - 2 tbsp. l. burning water;
• - 5-6 st. l. honey;
• - 250 ml of lamb or beef broth;
• - 150 g of almonds;
• 2 tbsp. l. cilantro;
• - 3 eggs;
• - ground black pepper;
• - salt.

Instructions

1. Suitable for extinguishing different kinds meat (beef, veal, pork, lamb, poultry). Stew meat is allowed in one piece, as well as cutting it into small slices. As usual, the stewing process consists of 2 stages - frying the product and simmering it in a small amount of liquid at a low boil. This makes the meat soft, tender and juicy.

2. Before stewing, fry the meat until golden brown. Later, fill it with the resulting juice, broth or hot water, combine with other components, cover the heat-resistant dish tightly with a lid and place in the oven to simmer until tender. Stewing liquid is added from 1/3 to 2/3 of the total volume of the dish. An impeccable extinguishing temperature is considered to be 170 ° C. When the food is overheated, the liquid evaporates and the taste of the meat being cooked deteriorates.

3. Beef in beer Rinse the beef under running water, dry and cut into portions. Season with salt and pepper. Peel the onion and grate on a fine grater or pass through a meat grinder. Rub the pieces of meat with the resulting gruel and let stand for 40-50 minutes. Heat a frying pan with vegetable oil and fry the beef pickled in onions in it. Transfer the browned meat to a saucepan or a large heat-resistant dish, fill with clear beer and place in the oven, having previously covered the dishes with a lid. Simmer the beef until cooked at a temperature of 170-180 ° C for 45 minutes, periodically turning the meat and pouring it with beer.

4. Lamb with prunes Before each, preheat the oven to 180 ° C. Rinse the prunes, put in a large bowl, cover with strong tea and let stand for about an hour and a half, so that it swells. Wash the lamb, peel off the film and tendons, cut into medium-sized slices. After that, put the meat in a saucepan, add finely chopped onions, chopped parsley, ginger, curry, nutmeg, cinnamon, salt and pepper. Cover the saucepan with a lid and simmer for 1.5-2 hours until the lamb is tender. Then remove the cover. Drain the liquid from the prunes and add a little to the stewpan with meat. Mix the saffron with hot water and pour it together with the previously prepared broth into the lamb, add honey and, without closing the saucepan with a lid, put it back in the oven for 30 minutes. During this time, turn the meat periodically. After that, put the prunes, mix everything perfectly. Place the lamb and prunes on a large platter, sprinkle with fried almonds and finely chopped cilantro until golden brown, and garnish with wedges of hard-boiled eggs.

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Note!
The finished stew is easily punctured with a fork or knife and separated from the bones.

Useful advice
The meat of young animals (lamb, veal and poultry) is recommended to be stewed with white wine, and beef, lamb and game - with red.

Cabbage is a hefty inexpensive and primitive vegetable, however, it is allowed to cook a lot of delicious and suitable dishes from it. One of these dishes is cabbage stewed with tomato paste, carrots and onions.

You will need

• - 1 kg of white cabbage;
• - half a glass of meat broth or water;
• - 200 g of fresh mushrooms or chicken fillet (optional);
• - 1 huge onion;
• - 2 medium sized carrots;
• - 3 tbsp. tablespoons of tomato paste;
• - 1 tbsp. a spoonful of flour;
• - 1 tbsp. a spoonful of sugar;
• - 1 teaspoon with a slide of salt;
• - 1 tbsp. a spoonful of apple cider vinegar;
• - 2-3 bay leaves;
• - 3 tbsp. spoons vegetable oil;
• - 3 cloves of garlic;
• - black pepper, scarlet pepper, nutmeg, coriander and caraway to taste;
• - a few sprigs of fresh parsley and dill.

Instructions

1. Wash and peel the onions and carrots. Chop the onion into small cubes, grate the carrots on a medium grater. Heat vegetable oil in a skillet and sauté the onions and carrots for a few minutes, until tender.

2. Take a large saucepan and pour some vegetable oil on the bottom. Chop the cabbage and put it in a saucepan, add fried onions and carrots, bay leaves to the cabbage. Pour meat broth or primitive water into a saucepan. Mix everything, cover the pan with a lid and set to simmer on a leisurely fire for 35-40 minutes. Stir the cabbage occasionally.

3. Fry the flour in a dry skillet until brownish in color. Combine tomato paste with toasted flour, vinegar, salt, sugar and spices. Wash and dry fresh herbs, chop them finely. Rub the garlic cloves on a fine grater or pass them through a press. Add tomato paste, garlic and greens to cabbage, mix everything and leave to simmer over low heat for another 10 minutes.

4. Serve stewed cabbage with tomato as an independent dish, as an addition to mashed potatoes, boiled potatoes, pasta, rice, buckwheat, or as a side dish for meat, sausages, sausages.

5. Because stewed cabbage is in great harmony with mushrooms and meat, it is allowed to add them to the dish and make it more satisfying. Chop the mushrooms either chicken fillet small slices and fry them together with carrots and onions until tender. Then add mushrooms and meat with vegetables to cabbage and simmer in the same way as described above.

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Note!
There is a special smell during the cooking of stewed cabbage. If you do not like this smell, then add a piece of stale bread to the saucepan where the cabbage is stewed. When the cabbage is cooked, remove the softened bread with the help of a slotted spoon. If the cabbage has a bitter taste, then immerse it in boiling water before stewing and boil for 2-3 minutes. After that, drain the water and then follow the recipe.

Useful advice
The most appetizing is the stewed cabbage of late varieties, harvested in the fall. Early varieties of white cabbage, ripening in summer, are more suitable for salads than for stewing. Instead of fresh white cabbage, it is allowed to use sauerkraut. Only then you don't need to add apple cider vinegar. If the sauerkraut is too sour, rinse it with water and add twice as much sugar as indicated in the recipe. Tomato paste can be replaced with fresh tomatoes chopped in a blender.

Novice housewives are often interested in how to stew cabbage in a pan. Braised cabbage is a hefty and satisfying dish that can be used as a side dish with meat or consumed separately.

You will need

• For the classic recipe:
• - fresh cabbage - 1 kg;
• - carrot;
• - two onions;
• - three tomatoes;
• - salt and sugar to taste;
• - Bay leaf
• - a few peppercorns;
• - vegetable oil.
• To stew Peking cabbage or Savoy cabbage:
• - fresh cabbage - 1 kg;
• - bacon - 100 g;
• - butter - 50 g;
• - dry white wine - 80 ml;
• - chopped parsley - tablespoons;
• - sour cream - 2 tablespoons;
• - fennel seeds - 2 tsp;
• - salt and pepper to taste.

Instructions

1. It's easier for everyone to stew cabbage in a pan for classic recipe... Rinse and chop finely white cabbage... Place it in a saucepan with a little oil. Cover and simmer over low heat for 20-25 minutes. To make the dish more intense and appetizing, add other vegetables and seasonings. Peel and chop the onion into rings, grate the carrots hugely. Peel the tomatoes by dipping them in boiling water for a few seconds, then immediately placing them in the water, cut them into pieces.

2. Fry the onions and carrots for 3 minutes, then place the tomatoes with them and continue to heat for two minutes. Now it remains to add vegetables to the preparing cabbage and simmer for about ten more minutes. Before you finish stewing the cabbage in the pan, add salt, sugar and pepper to the dish, and place the bay leaf in it. Stir the finished dish and then serve it to the table. It will turn out to be even more tender and appetizing if you pour low-fat sour cream or sour cream sauce on top.

3. Try stewing Peking cabbage or Savoy cabbage in a pan, making a more delicate and luxurious dish that takes a little more time to cook. Prepare the head of cabbage by removing wilted and ugly leaves by washing and drying. Cut into wedges and remove the stalk. Chop the whole piece into thin strips.

4. Fry the bacon strips in oil for 3-4 minutes. Attach the cabbage pieces, stir and add the wine, season with pepper and salt. The braised cabbage is cooked over medium heat and covered for ten minutes. Place the fennel seeds, parsley, and sour cream in a dish recently until the end of cooking. Then it remains only to stir the cabbage and serve the finished dish on the table.

Note!
Bacon is not an exceptional meat filling for stewed cabbage. Ordinary roasted pork or ground beef, sausages, as well as chops and homemade cutlets are in perfect harmony with it. Also, try adding cumin and finely diced apple to the stew to enhance the aroma and flavor.

Useful advice
If you decide to stew red cabbage, do not forget about one hefty significant nuance. Red cabbage contains anthocyanins - special compounds that saturate it with a unique color. If you place a vegetable in hot water, it will get an ugly, obscure color. To avoid this, add a tablespoon of vinegar to the whole glass of cabbage and then pour water into the pan more closely after that.

The meat in a multicooker turns out to be dietary and has an exceptionally nice taste and aroma. Cooking a dish in a multicooker will not take much of the housewives' time and attention.

You will need

• - 1 kilogram of beef;
• - 4 tablespoons of flour;
• - 1 teaspoon of salt;
• - 1/2 teaspoon of ground black pepper;
• - 50 grams butter;
• - 1 onion;
• - 2 carrots;
• - 1 clove of garlic;
• - a glass of red wine;
• - Bay leaf;
• 1/2 teaspoon thyme
• - 1 jar of canned mushrooms.

Instructions

1. In order to stew meat in a slow cooker, prepare everything the right products... Take a dry multicooker saucepan, put the required number in it wheat flour, salt, as well as black pepper. Stir the ingredients together.

2. Take the beef, scrupulously rinse it under running water, then dry it and cut into medium-sized cubes. Dip the entire slice of meat in a mixture of flour, black pepper and salt.

3. Prepare the pan. Lubricate it with a small amount of vegetable oil, then put it to heat over medium heat. When the pan is warm enough, place the beef slices on top of the pan and fry them on all sides until golden brown. Place the sautéed beef slices in a slow cooker.

4. Take onions, wash them, peel them, and then cut them into half rings. Put the pan in which the beef was fried again on a leisurely fire, greasing it in advance with a small amount of vegetable oil. After that, put the chopped onions on it.

5. Wash, peel and chop the carrots and chop a clove of garlic. Add the garlic and carrots to the skillet and simmer the vegetables until the onions are cooked through.

6. Later, pour a glass of red wine into the pan, add bay leaves, dried thyme, and canned mushroom liquid. Bring to a boil, then put vegetables in a sauce of red wine, mushroom preservative and spices in a slow cooker with slices of beef.

7. Set the “Quenching” mode for 1.5 hours, close the lid of the multicooker. Ten minutes before cooking, open the lid and add canned mushrooms to the meat and vegetables, continue to simmer, but closer with the lid open.

8. The multicooker stew is ready! You can serve the dish with certainly all sorts of side dishes, while do not forget to pour the side dish with an appetizing sauce of red wine and spices, decorate the dish with fresh herbs and vegetables.

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Note!
At the end of cooking, you may not need to open the lid of the multicooker, however, with the lid open, your red wine sauce will become thicker and more intense, both in color and in taste.

Useful advice
You can replace the jar of mushrooms with two cups of freshly chopped champignons, in which case, start stewing the mushrooms with the vegetables. Add your favorite seasonings, herbs and spices to the dish, so that the stew will become even more delicious and fragrant.

Note!
Stew should be done with a tight-fitting lid, because when steam comes out of the pan, the meat will be tender and hard.

Useful advice
In order for the meat to be evenly fried, you need to cut it into identical slices. Avoid boiling, the meat should be stewed, on the contrary, it will be tough. The readiness of the meat can be checked with the support of the fork, it should easily pierce it.