Stew with potatoes and meat is satisfying and healthy. Various recipes for cooking stews with potatoes and meat: simple and complex

Stew with potatoes and meat is satisfying and healthy. Various recipes for cooking stews with potatoes and meat: simple and complex

What could be more pleasant for a true connoisseur of dishes than try a fresh version of your favorite food?

Stews with potatoes and meat can hardly be called exquisite delicacies, however, it has a lot of fans, as well as those who are constantly experimenting with ingredients and diversifying recipes.

Therefore, goodies and amenities await those who cook with their own hands and want the food to be not only fragrant and satisfying, but also healthy.

Just pick your favorite ingredients and start cooking stews with potatoes and meat.

Stews with potatoes and meat - general principles of cooking

The basis of the dish is meat and potatoes. Stew - a hearty meal and having prepared it, no need to mess around with the side dish.

In most recipes, and in the classic version, the meat must first be fried and then stew with vegetables. Very often a thick sauce is added to the dish.

Any kind of meat and various vegetables are suitable for stews. Best of all, they are seasonal. Stew can not do without onions. Carrots, sweet peppers, tomatoes, garlic, eggplants and even pumpkin are also added.

Spices decorate the taste of the dish. Therefore, it is not bad to add ground and fragrant pepper, cumin, mustard seeds, basil, bay leaf, curry, turmeric. However, one should not forget that if you overdo it with spices, you can easily muffle the taste of meat. In addition, you should rely on your own preferences.

Greens give the stew with meat and potatoes a fresh and pleasant aroma. It is added both during the cooking process and directly into the plate with the dish.

From the kitchen utensils you need a cauldron or saucepan with a thick bottom, a frying pan and a small saucepan.

1. Stew with potatoes and “Classic” meat

Cooked in a simple way the stew turns out nice and fragrant. Vegetables with meat is a wonderful dish that will feed you tasty and satisfying.


• Meat lean beef - 500 grams.

• Potatoes - eight pieces.

• Two onions.

• 2-3 cloves of garlic.

• Art. spoon of tomato paste.

• Art. spoon flour.

• Bulgarian pepper.

• Lavrushka.

• Salt and pepper - to taste. • Teaspoon rosemary.

• Sunflower oil - 2 tbsp. spoons.

• One carrot.

Cooking Method:

Beef cut into pieces. Put in a strainer and rinse. Leave that water to glass.

Finely chop the garlic and onion.

In a bowl for cooking, pour in sunflower oil and heat it.

Add meat and fry slightly. Put it on the plate.

Send onion to the pot, then garlic. Fry for about five minutes and add the tomato paste. Continue cooking by continuously mixing the ingredients.

Put the meat back in the saucepan. Pour flour, stir everything. Fry for three to four minutes.

Pour water and wait until it boils. Salt and pepper. Add dry rosemary and laurel. Stew an hour and ten minutes.

While the meat is being cooked, chop the pepper, carrot and potato into squares. Pour into a saucepan with stew. Add water so that it covers the vegetables. After waiting for boiling, reduce the heat and cook for half an hour.

2. Stew with potatoes and assorted meat

Stew with just one potato is not interesting. It is necessary to add a little other vegetables, and the dish will become more tasty.


• 0,300 kg veal.

• Ten medium potatoes.

• One eggplant.

• Carrot.

• Onion.

• A tomato.

• Red bell pepper.

• Spice for meat.

• Salt kitchen.

• Three Art. spoons of sunflower oil.

Cooking Method:

Cut the veal into medium cubes, cover it with seasoning and smear each piece on all sides. Leave for about twenty minutes.

Prepare vegetables: cut onion and tomato into half rings, carrots and pepper into thin strips, potatoes into medium cubes. Eggplant to clean, chop and hold in salted water for about twenty minutes.

In a deep frying pan fry the onions, then add the carrot. Pour the pieces of eggplant, and a couple of minutes - a tomato and pepper. Pour boiled water, salt. Simmer vegetables until half cooked, stirring occasionally.

Place meat in a saucepan with heated sunflower oil. Twenty minutes later add the potatoes, salt to taste and cook as much again. In a saucepan pour the vegetables from the pan, mix.

It will take another fifteen minutes to fully prepare the dish. Serve the stew with potatoes and meat with sour cream or a spoon of mayonnaise.

3. Ragout with potatoes and meat “Tasty ribs”

A full main dish with fragrant ribs, tender potatoes, soaked with the juices of all other vegetables. A special touch of the dish gets thanks to the pumpkin. It gives the stew an unusual, but pleasant taste.


• A pound of pork ribs.

• A pound of potatoes.

• Two large onions.

• Three hundred grams of pumpkin.

• Three carrots.

• Two bell peppers.

• Salt.

• Three tablespoons of sunflower oil.

• Half a spoonful of basil and a mixture of peppers.

Cooking Method:

Put ribs in a saucepan with heated sunflower oil and salt. Fry from all sides.

Cut the bulbs into half rings. Carrots cut into thin slices, Bulgarian pepper - stripes, and potatoes and pumpkin - diced.

To the fried ribs add onions. A few minutes later pour the carrots and potatoes. Pour hot water into a saucepan. She should cover the vegetables. Simmer under the lid closed for twenty minutes.

Add Bulgarian pepper and pumpkin. Simmer another fifteen minutes.

Stir the ingredients. Pour basil and pepper mixture. After ten minutes, the food is ready and it can be laid out in plates.

4. Ragout with potatoes and meat in a spicy sauce

Cooked in a spicy sauce, the stew is very juicy and fragrant. A rich dish will feed tasty and varied.


• 700 g pork.

• Six potatoes.

• Big sweet pepper.

• Yellow pepper and half green.

• Red and green chili.

• Red onion.

• 30 grams of butter.

• Vegetable oil.

• Art. spoon of tomato paste and sugar.

• Three Art. spoons of flour.

• Two cinnamon sticks.

• Two pinches of fragrant cumin.

• Eight allspice and black pepper.

• Three lavrushki.

Cooking Method:

Dice two by two to cut the meat. Fry on all sides in a skillet.

Chop onions, potatoes and peppers into large pieces.

Chili pepper cut into medium pieces.

Put all the vegetables (except potatoes) on a baking sheet and bake in the oven for half an hour at a temperature of 280 degrees.

Put butter in a dipper and pour a little vegetable. Add a spoonful of tomato paste. Sauté over high heat for up to seven minutes, constantly stirring. When the taste of raw tomatoes is gone, the oil will turn yellow-red.

Add sugar and “tie” it with pasta. Pour a half spoonful of flour, to achieve the consistency of the sauce, constantly stir. Pour boiling water. Salt

Put cinnamon sticks, allspice and black pepper, laurel in a saucepan. Pour cumin. Leave on for ten minutes to prepare.

Meat fall asleep flour. Slightly fry and pour into a deep saucepan. Add the potatoes and pour over the spicy sauce. Cook at least half an hour. About ten minutes before the end of cooking add vegetables from the oven.

5. Stew with potatoes and meat, with white wine

Delicate and fragrant food with a sweet and sour taste of spices - a good lunch or dinner.


• 700 grams of beef.

• Bow.

• Four cloves of garlic.

• Three carrots.

• Five potatoes.

• Two sprigs of rosemary.

• Celery.

• Art. spoon of tomato paste.

• Quarter liters of white wine.

• Mix peppers and salt to taste.

• Meat broth.

Cooking Method:

Beef cut into small slices and put fried in a deep frying pan. Salt and pepper a little.

Vegetables cut into medium pieces. Fry the onion in a separate pan, then add the garlic and carrot. Roast a few minutes and put the celery. Cook until half ready, gradually pouring in broth.

Place tomato paste in a saucepan with meat, mix well, put rosemary.

After a couple of minutes, pour in the white wine, wait for the alcohol to evaporate and pour over the meat broth. Remove rosemary. Pour the potatoes half an hour before the end of cooking.

Fifteen minutes before the end add vegetables from the pan.

6. Stew with potatoes and meat: summer with chicken

The dish is prepared in the summer with vegetables that have just been removed from the garden. The stew is very fresh and fragrant.


• 800 grams of chicken.

• Eight potatoes.

• Onion.

• Carrot.

• Bell pepper.

• Three slices of young garlic.

• 300 grams of cabbage.

• Pinch of curry.

• 50 grams of cheese.

• 150 grams of sour cream.

• Sunflower oil.

• Half dill and parsley. • 120 ml of broth.

• Salt kitchen.

• Pepper mix.

Cooking Method:

Cut chicken meat into small slices. Salt and pepper. Fry in butter until half ready.

Diced potatoes fall asleep in a saucepan with meat.

Pepper and carrot turn into straw, chop the onion into cubes. Put it all together on a separate skillet.

Add vegetables to the skillet with meat. Pour the curry.

Chop the garlic and add to the meat. Pour broth. Simmer for about fifteen minutes, stirring occasionally.

Chop the cabbage and fall asleep in a saucepan.

Grate the cheese, mix it with sour cream. Pour into a saucepan. Simmer under the lid another ten minutes. Sprinkle the finished dish with plenty of fresh greens.

Stew with potatoes and meat - tips and useful tips

  • It is better to simmer the meat in a neutral environment, so it is advisable to fry its vegetables in individual pans.
  • Tomato paste should be bought in glass jars so that the composition can be seen. In the process of cooking a stew with potatoes and meat it should be pre-fry. From sour paste will be sweet and savory.
  • To speed up the cooking of a dish, it does not hurt to always keep ready boiling water in the kitchen. And better - broth. If you just add water, the dish can lose a bit of taste. Broth must be cooked in advance, poured into plastic cups and kept in the freezer.
  • All ingredients need to be prepared immediately and kept on a work surface. This will help work faster and more efficiently.
  • In a skillet, the oil is first heated and only then the meat is poured out for frying and subsequent quenching.
  • Add some sugar to a pork stew. Sweet meat is popular in Chinese cuisine, and many enjoy such an unusual taste.
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