Cooking yummy - beef stew. Hearty and simple variations on beef stew: with beans, prunes, mushrooms

Cooking yummy - beef stew. Hearty and simple variations on beef stew: with beans, prunes, mushrooms

Stew - a dish from the class of “all that was found in the refrigerator”.

Not quite so in practice, but, having looked through a collection of recipes, with almost one hundred percent accuracy one can be sure that most of the available products will go to one or another recipe.

Vegetable stew, in addition to the availability and utility is also extremely tasty. By adding meat to them, they achieve a richer, more satisfying taste and really more caloric content of the dish.

It is the beef in vegetable stew that creates the necessary taste balance, due to the relatively low fat content and the lack of a specific flavor inherent in, for example, mutton.

Beef Stew - General Cooking Principles

• To cook tasty and nourishing beef stew, you do not need to have culinary talent. An inexperienced cook will be able to cope with such an easy-to-cook dish.

• To cook dishes from kitchen utensils, a cauldron or a deep enough frying pan is needed, then the meat will be fried and then the stew itself will be stewed for a long time. Another pan is needed for vegetables that are added to meat after roasting with other foods.

• Frying pans and cauldron must be thick-walled. It is in this dish that the products reach readiness evenly, and with a long stew the dish does not stick.

• Beef stew can also be prepared in a slow cooker, this selection contains a stew recipe for a Panasonic slow cooker equipped with “Baking” and “Stewing” functions.

• Especially tasty is the stew when cooked in an oven in a pot. The dish is not just stewed, but languishes, absorbing all the flavors and tastes of the original products.

• Beef for stew is suitable in any form: frozen, chilled or fresh. Frozen meat must defrost beforehand.

• In addition to onions, you can add any vegetables, mushrooms, sour cream and even sour milk to beef stew.

• Spices and spices are put according to the recipe or add not too spicy to your taste.

Beef Stew with Beans and Tomatoes


• 600 grams of beef (pulp);

• 2 tablespoons of vegetable oil;

• 50 grams of butter;

• large onion;

• garlic - 3 cloves;

• 200 grams of canned beans;

• 400 grams of ripe tomatoes;

• 300 grams of potatoes;

• light raisins - 60 grams.

Cooking Method:

1. Cut into random pieces of meat. Small, but not too small.

2. In a small cauldron, warm the vegetable oil and dip the pieces of beef into it. Fry quickly from all sides on high heat until tender golden brown crust appears.

3. Add the washed dry raisins, salt and pepper. Pour in some drinking water, a little more than half of the glass and simmer for half an hour under the tightly closed lid. Ensure that there is always enough water, top up if necessary.

4. Finely chop the garlic with onions and fry them to golden color on a separate dish (frying pan) in vegetable oil with butter.

5. From the jar with the beans, strain the marinade, on the tomatoes, make a cross-shaped incision near the stem, peel and chop the flesh.

6. Transfer the tomatoes and beans to the pan, stir well and hold on low heat for five minutes.

7. Cut the peeled potatoes into large cubes and boil for literally seven minutes.

8. When the meat is ready, it should be soft, shift the fried vegetables and potatoes to it. Cook another 25 minutes. on low heat until potatoes are completely drained.

Beef stew with prunes in cream sauce


• 900 grams of veal (tenderloin);

• 250 ml of 15% cream;

• onion head;

• prunes - 150 grams;

• wheat flour - 50 grams;

• on a small pinch of cinnamon, ground black pepper, paprika.

Cooking Method:

1. Rinse the veal tenderloin, remove the thick films from the meat and cut into small strips of centimeter thickness. Repel a little.

2. In a deep frying pan, heat the refined oil well and fry the veal pieces in it. The pan must be thick-walled. Meat fry on maximum heat, quickly turning the pieces on the other side. At this stage of preparation, it is necessary to achieve only the appearance of a ruddy crust, which keeps all the juice inside. 3. Reduce the heat to medium, report the onions, finely chopped with a knife, to the meat and continue cooking.

4. In a dry pan without adding fat, put the fry flour. When the flour becomes a soft brown hue, pour in the sour cream. Intensely stirring with a spoon so that the flour does not form lumps, bring the mixture to a boil.

5. Add the paprika and table salt, sprinkle with cinnamon and, stir, warm. Do not let boil and let it heat for three minutes.

6. Pour cooked onion meat with cooked sour cream sauce. Add cold boiled water so that it covers the meat, mix everything well and cook under the lid for about 30 minutes.

7. Add to the stew well soaked in water, and then dried prunes, again mix everything and bring the dish for half an hour until cooked.

Vegetable beef stew with eggplants and zucchini


• kilogram of calf pulp;

• three small young zucchini;

• two large eggplants;

• two sweet peppers (different colors);

• tomatoes - 0.5 kg;

• two carrots;

• a small head of garlic (4 cloves);

• to taste - fine salt, spices and spices.

Cooking Method:

1. Eggplants, together with the peel, cut into large strips, put into a colander, sprinkle with salt lightly and leave to stand for forty minutes so that all the bitterness from them is gone. Under the colander, put a deep plate of a slightly smaller diameter than he did. On top of the eggplant, you can put a small small plate and lightly press it down with a load, then the bitterness will come down better.

2. Tomatoes rub with a large grater, the skin does not rub, just need juice.

3. In a thick-walled deep dish, place the meat, cut into square pieces of medium size. Pour in 200 ml of drinking cold water and put on a medium heat to stew.

4. When all the liquid has evaporated, add two tablespoons of vegetable oil and redden the meat pieces on all sides, increasing the heat for this.

5. Reduce heat again, sprinkle pieces of meat with spices, add shredded onion into small rings and fry all together for 2 minutes. 6. Add the carrot slices, stir and continue frying for another 3 minutes.

7. Turn off the stove and lay in layers on top of frying eggplants, half rings of zucchini and chopped sweet peppers, chopped garlic.

8. Fill all with grated tomatoes, salt, add 100 ml of water or dry wine. Lay small pieces of hard butter on the surface and cover the container with a lid and boil over medium heat.

9. When the stew boils, reduce the heat to minimum and simmer for about two hours. It is not recommended to remove the cover during extinguishing, and to mix it too. If the temperature is set correctly, the stew will not burn.

10. Remove the cooked stew from the stove, stir well. If necessary, add salt and let it brew for at least 30 minutes.

Beef Stew with Mushrooms and Potatoes


• 500 grams of beef (brisket);

• 400 grams of fresh champignons;

• onions - 2 large heads;

• one medium carrot;

• 400 grams of potatoes;

• 100 grams of hard “Russian” or “Kostroma” cheese;

• black pepper peas - 5 pcs .;

• Lavrushka - 1 sheet;

• half a teaspoon of hop-suneli;

• 50 ml of light soy sauce;

• natural butter - 40 grams;

• 30 grams of 45% mayonnaise;

• large clove of garlic.

Cooking Method:

1. Chop the brisket together with the bones into pieces 3-4 cm wide, rinse well and blot dry with a disposable towel.

2. Sprinkle pieces of meat with spices, cover with soy sauce, add mayonnaise and, stirring, leave for 30 minutes.

3. Put the marinated beef in a dry frying pan and fry until golden brown.

4. Slice the champignons along thin plates and put on a small fire to fry. When almost all the juice from the mushrooms is evaporated, put onions cut into small cubes with them, and after three minutes, give the grated carrot. Cook, stirring regularly, for five minutes.

5. Rub the garlic on the bottom and inside walls of the clay pot. Put the fried pieces of beef, small cubes of raw potatoes and fried mushrooms with onions and carrots into it. 6. Add salt to your taste, better than fine grinding. Pour 400 ml of boiled warm water, lower the bay leaf, peas, and close the lid of the pot. If not, cover the pot with foil and wrap it tightly.

7. Place the filled pot in the oven and cook the stew for one hour at 180 degrees. A pot of stew should be placed only in a cold oven.

8. Ten minutes before the end of cooking, remove the stew from the oven, sprinkle with coarsely grated cheese on top and place back. Bring to readiness.

Mushroom stew of beef with pasta


• beef pulp - 300 grams;

• fresh mushrooms - 250 grams;

• volumetric pasta "Spirals", or a similar form - 200 grams;

• a glass (250 ml) of vegetable broth;

• 150 grams of sour cream, 15% fat;

• white onion;

• two medium carrots;

• three garlic cloves;

• a small bunch of parsley, without stalks.

Cooking Method:

1. Wash the pulp, cut off the extra thick film. Wipe dry with a napkin and cut into small pieces.

2. On a well-heated pan with refined oil, fry the meat pieces. Fry the meat very quickly, it should only take a light brown crust, and not stew.

3. Chop the onion and send it to the meat, add randomly chopped fresh mushrooms, small carrot sticks. Squeeze garlic through a press and stew over low heat until meat is cooked.

4. When the beef slices are soft, add salt, add sour cream diluted with vegetable broth and bring the stew to a boil over high heat.

5. Put the ready-made mushroom stew into the dishes with pre-cooked “spirals”, mix gently and put on a very low heat. Simmer until thickened.

“Honey stew” from beef with bell pepper in the oven


• 700 grams of young veal;

• one onion;

• two pods of sweet fleshy pepper;

• one third cup of honey (90 gr.);

• 1/4 tsp. ground cinnamon, sugar, crushed dry ginger and black pepper; • 1/2 teaspoon fine salt;

• half a liter of sour milk;

• 40 g of creamy “Peasant” butter.

Cooking Method:

1. Cut into cubes (3 cm) beef pulp, put boneless roast on a small heat of the plate along with chopped thick onion half rings.

2. After eight minutes, add the chopped paprika pulp into half rings and continue frying for five minutes. Do not forget to occasionally stir fry.

3. Melt the honey in the microwave or in a water bath and pour it into the roast. Stir thoroughly, add ginger, pepper, cinnamon. Stir and simmer for another five minutes.

4. Then transfer the roast to heat-resistant dishes or any container suitable for baking. Pour the milk, it should completely close the meat and put in the oven.

5. Stew the stew in the oven at 180 degrees until all the milk is evaporated.

Vegetable stew with beef and potatoes - a recipe for the Panasonic multicooker


• beef - 600 grams;

• small onion;

• three medium carrots;

• 300 grams of potatoes;

• 400 grams of white cabbage;

• two medium fleshy tomatoes;

• two peppercorns of bell pepper;

• three cloves of garlic;

• salt “Extra”, spices to your taste.

Cooking Method:

1. Rinse the beef with a large piece under the tap, if there are dense white films and tendons, remove them by cutting them with a knife.

2. Cut the meat and carefully dried with a towel meat is not too large and at the same time not small pieces.

3. In a dry bowl of the multicooker, without fat, put the pieces of beef and fry it in “Baking” mode for twenty minutes.

4. Dice the carrot and onion with the centimeter cubes, cut the peppers into short, narrow cubes and chop the garlic very finely. Transfer the vegetables to the cooked meat and fry, without changing the regime for ten minutes.

5. Now put the potatoes, cut into two-centimeter cubes, chopped cabbage into a bowl of vegetables.

6. After the cabbage, immediately add the coarsely chopped tomatoes, spices, and salt. Pour in a glass (200 ml) of cold filtered water and change the “Baking” mode to “Quenching” for a half hour.

Beef Stew - Tricks and Tips

• Do not ignore roasting meat. Due to the fact that the pieces of beef are covered with a ruddy crust when roasting, the beef in the stew turns out not boiled and not dry.

• Do not rush to lay vegetables that are still unprepared. It will not come to readiness before the deadline, and the vegetables during the long-term stewing too overcooked, and it turns out not stew, and vegetable porridge.

• Lavrushka, added to the stew for aroma, take out immediately upon readiness of the dish. If this is not done, then the stew can be bitter.

• Add tomatoes to the last turn, as the acid produced from them prevents other vegetables from getting ready.

• The ideal dishes for cooking stews are thick-walled cast iron or steel pot covered with a thick layer of enamel or ceramics. Such dishes, if you don’t get it by inheritance, can now be purchased only in “flea markets”.

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