How to cook delicious beef: the best recipes + useful life hacks

Easy beef stew recipe

It is convenient to cook meat in a cauldron or in a deep frying pan.

You will need:
0.5 kg of beef, 2 onions, 1 carrot, 3 cloves of garlic, 80 g of butter, 1 tsp.
salt, 3 black peppercorns, 1.5 cups broth, herbs for decoration. Preparation:

Chop the beef and vegetables. Melt the butter, add onions, carrots and cook for 5 minutes. Add meat, black pepper. After 10 minutes, pour in the hot broth and simmer for 45 minutes over low heat. Add salt, squeeze the garlic through a press and turn off after 5 minutes. When serving, add greens.

Stewed beef in tomato sauce

If you don't have fresh tomatoes, use tomato juice, sauce or paste.

You will need:
500 g beef tenderloin, 2 tomatoes, 1 onion, 1 carrot, 80 g butter, pinch of sugar, 1 tsp.
salt, ground black pepper, 5 sprigs of dill, 300 ml of hot water. Preparation:

Chop the beef and vegetables. Fry the onions and carrots, add meat, tomatoes, sugar and simmer for 15 minutes. Pour in water, cover with a lid and simmer for 45 minutes. Add salt, ground pepper and finely chopped herbs. After 2 minutes turn off.

Beef stewed with bell pepper

We recommend using the softest parts of beef - neck, tenderloin.

You will need:
1 kg of beef, 3 bell peppers, 2 onions, 1 carrot, 1 tomato, 4 cloves of garlic, 50 ml of vegetable oil, 1 bay leaf, 3 black and allspice peas each, salt to taste, half a bunch of parsley, 2 cups hot water.
Preparation:

Cut the beef, vegetables and herbs. Fry the onions and carrots until golden brown, add meat, spices, hot water and simmer for 40 minutes. Add chopped peppers, tomatoes, squeeze garlic through a press. After 15 minutes, salt, turn off and sprinkle with finely chopped herbs.

Beef stewed with vegetables

A very filling dish for lunch or dinner.

You will need:
500 g beef, 1 carrot, 1 sweet pepper, 1 leek, 1 tomato, 1 zucchini, 2 potatoes, 3 cloves garlic, 80 g butter, ground black pepper, salt, 30 g dill, 400 ml boiling water .
Preparation:

Cut the meat and vegetables. Lightly fry the onions and carrots, add sweet peppers, spices, beef and boiling water. Then cook for half an hour on low heat. Add potatoes, zucchini, tomato and cook for another 15 minutes. Squeeze the garlic, salt, pepper and sprinkle with chopped herbs through a press.

Recipe 3: Beef stewed with mushrooms

Beef goes well with mushrooms; it is not surprising that these ingredients are often components of one dish.

Ingredients: - 500 grams of beef; — 500 grams of fresh mushrooms; - 2 onions; - 2 tablespoons of fat; - 1 glass of sour cream; - black peppercorns; - dill; - salt..

Cooking method

Cut the meat into pieces, beat them, fry them together with onion rings. Fry the mushrooms separately in fat and add to the fried beef. Fill the dish with sour cream, add pepper and salt. Place the beef and mushrooms in pots, place in the oven and simmer for 2 hours. The dish is served with boiled potatoes, previously sprinkled with dill.

Stewed beef with champignons

Small champignons can be added whole to the dish.

You will need:
600 g of beef, a glass of boiling water, 200 g of champignons, 2 onions, 1 carrot, 100 ml of vegetable oil, salt, 2 tbsp.
tomato paste, ground black pepper. Preparation:

Chop the beef, vegetables and mushrooms. Fry onions and carrots, add meat, tomato paste and water. Tom on low heat for 40 minutes. Add mushrooms, simmer for another 10 minutes, add salt and pepper.

What to cook with beef: 20 quick and tasty recipes

The most delicious beef stew with vegetables

Place the stewed meat and vegetables in a large bowl and place the boiled potatoes on top.

Let's serve. Now your dish is ready! The beef turns out very soft, tender with a vegetable aroma. You don’t even have to cut it, it’s simply separated with a fork. Well, sooo delicious!

Tip: The broth turns out rich and tasty. It can be used to prepare other dishes or for side dishes such as pasta or rice. You can also use it as a gravy for potatoes. Or you can coarsely chop a chicken egg into the broth and eat it as the first one.

Beef stew with prunes

With prunes, any familiar dish becomes festive!

You will need:
0.5 kg of beef tenderloin, 300 ml of boiling water, 100 g of pitted prunes, 1 onion, 1 carrot, 2 cloves of garlic, 100 g of butter, 2 tbsp.
white wine, 20 g fresh dill, ground black pepper, marjoram, salt. Preparation:

Cut the meat into small cubes and fry until golden brown. Add chopped onions and carrots. Pour boiling water and simmer for half an hour. Add prunes, marjoram and white wine. When the liquid has evaporated, add garlic, salt and ground pepper. Before serving, sprinkle with chopped dill.

Beef stew with sour cream

This dish will take about an hour to prepare.

You will need:
400 g beef, 100 g sour cream, 300 ml hot water, 1 onion, 1 carrot, 0.5 tsp.
marjoram, 2 cloves of garlic, 3 peas each of black and allspice, salt. Preparation:

Fry chopped onions, carrots and beef until golden brown, add sour cream, spices, water and stew for 50 minutes. Squeeze the garlic and salt through a press and turn off.

Stewed beef

• Cooking time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 164 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Some may find the dish takes too long to prepare, but once you try it, you will cook it again and again. Stewed beef with prunes and potatoes will turn out deliciously tender if you layer the ingredients in pots and then bake them. The finished lunch will amaze you with its taste and wonderful aroma.

Ingredients:

• red wine (dry) – 0.5 l;
• garlic – 1 clove;
• zucchini – 1 pc.;
• carrots – 2 pcs.;
• potatoes – 3 pcs.;
• beef – 800 g;
• broth – 0.5 l;
• prunes – 13 pcs.;
• olive oil – 3 tbsp. l.;
• salt – 0.5 tsp;
• pepper – 0.2 tsp;
• bay leaf – 2 pcs.;
• onions – 2 pcs.

Cooking method:

1. Chop 800 grams of meat coarsely and fry in olive oil. After a couple of minutes, pour 100 ml of water into this bowl, and you also need to add salt - literally half a teaspoon. Simmer the beef pieces for 10 minutes.
2. Place onion rings and sliced ​​garlic into another frying container. When the food becomes soft, add carrots and zucchini cut into strips. After adding salt, fry the ingredients for 5 minutes.
3. Cut the already peeled potatoes. Place the cubes in the first layer on the bottom of the pot, which must be greased beforehand. Place vegetables on top, sprinkle them with finely chopped prunes.
4. Lay out the stewed meat pieces in the next layer, and at the end pour everything with a kind of wine sauce obtained by mixing broth and wine. Add bay leaf to the ingredients and sprinkle with pepper.
5. Place the preparations in the oven, which has already heated up to a temperature of 170 degrees.

Beef stewed with zucchini and eggplant

Fried zucchini with eggplant can be added to the meat in pieces or chopped in a blender.

You will need:
0.5 kg of beef, 1 eggplant, 1 zucchini, 1 onion, 1 carrot, 2 tbsp.
tomato paste, 1.5 cups of water, 5 sprigs of parsley, ground black pepper, salt. Preparation:

Chop vegetables, herbs and meat. Fry the beef with onions and carrots until golden brown, add water and tomato paste and cook for 40 minutes over low heat. Separately, fry the zucchini and eggplants, add to the cauldron with meat and carcasses for another 10 minutes. Salt, pepper and sprinkle with chopped herbs.

Beef stewed with onions and carrots in a frying pan

I would like to remind you of one wonderful meat dish that was always served in Soviet canteens. This is beef goulash stewed with onions and carrots. Try to repeat a similar dish at home and remember your childhood.

Ingredients:

• Beef - 0.6 kg
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2-3 tablespoons
• Salt, pepper - to taste
• Bay leaf - 1-2 pcs.
• Flour - 3 tablespoons
• Boiled water - 500 ml

Preparation:

1. Cut the meat into pieces and place in a frying pan heated with vegetable oil. Fry the beef until golden brown, stirring occasionally.

2. Meanwhile, quarter the onion into rings or cubes (optional). Grate the carrots on a coarse grater. Then, when the meat is browned, add the vegetables to the pan. Stir and fry lightly until golden brown.

3. Add tomato paste. Stir and fry for 2 minutes. Then add flour and fry, stirring, for another 1-2 minutes.

4. Salt and pepper the meat. Add bay leaf. Pour in water, stir and bring to a boil. Then cover the pan with a lid and simmer for 1.5 hours over low heat. Serve the meat with gravy and your favorite side dish.

Beef stewed with pickles

Another version of the popular basics!

You will need:
600 g beef, 3 pickles, 1 hot pepper, 1 onion, 1 tomato, 1 carrot, 1 sweet pepper, 300 ml vegetable broth, 3 cloves garlic, 30 g parsley, salt, ground black pepper.
Preparation:

Cut the meat into small pieces and fry. Add chopped onions, carrots, tomatoes, cucumbers, sweet and hot peppers. After 10 minutes, pour in the hot broth and simmer for 45 minutes. Squeeze the garlic, salt, pepper and sprinkle with finely chopped parsley through a press.

Traditional Bulgarian dish Chevapchichi

The Balkan dish is usually used as a snack. Juicy and aromatic cevapcici look like ordinary sausages with spices.
It's best to eat them hot because they harden as they cool. Preparation time 1 day 40 min

Cooking time 20 min

Total time 1 day 1 hour

Ingredients

• 1 kg tenderloin
• 1 piece egg
• 1 piece onion
• 2-3 cloves garlic
• breadcrumbs to taste
• vegetable oil for frying

Spices

• salt to taste
• pepper to taste
• paprika to taste

Instructions

• The tenderloin is washed and cut into small pieces.
• Onions and garlic are chopped and mixed with meat.
• The mixture is ground twice in a meat grinder to make the sausages more tender.
• Salt, pepper, seasonings and a little soda are added to the minced meat. It is necessary so that the cevapchichi do not shrink during frying, but increase in size.
• The minced meat is kneaded by hand so that the ingredients are well mixed, and then put in the refrigerator for a day (at least overnight).
• When the minced meat is infused, a chilled raw egg is added to it.
• The minced meat is formed into sausages of the desired size by hand and dipped in breading.
• Sausages are fried over medium heat and a small amount of vegetable oil.

Dish: Appetizers

Cuisine: Bulgarian

Keyword: beef, cevapchichi

Chashushuli in Georgian

Beef is stewed with vegetables and adjika.

You will need:
1 kg of beef, 3 tomatoes, 2 bell peppers, 1 chili pepper, 2 onions, 3 cloves of garlic, 1 tbsp.
adjiki, 1 tbsp. lemon juice, 50 ml vegetable oil, 3 allspice peas, ground black pepper, suneli hops, salt, herbs. Preparation:

Cut the meat and vegetables. Mix beef, onion, lemon juice, adjika and leave to marinate under the lid for half an hour. Place everything in a deep frying pan, add spices, tomatoes, bell and hot peppers. Cook for half an hour over very low heat. Squeeze the garlic, salt and sprinkle with chopped herbs through a press.

Beef lagman: 15 simple and delicious recipes

Stewed beef with cabbage

If you have sauerkraut, you can add it along with fresh cabbage.

You will need:
600 g beef tenderloin, 300 g white cabbage, 1 sweet pepper, 1 onion, 300 ml hot water, 80 ml vegetable oil, 3 black peppercorns, 1 bay leaf, salt.
Preparation:

Cut the beef into small pieces and fry until golden brown. Add chopped onions, carrots and bell peppers. After 10 minutes, add spices, water and simmer for 40 minutes. Add finely shredded cabbage and cook for another 7 minutes, covered. Salt and turn off.

Stewed beef in a frying pan

It is even technically more difficult to prepare delicious stewed meat in a frying pan than in an oven. You should carefully ensure that there is a sufficient amount of liquid. It is necessary to add water during the cooking process so that the stew is not too dry. The lid can only be opened during pre-frying.

Beef stew

Ingredients:

• beef - 1 kg;
• beef broth - 1 liter (4 cups);
• onion - 250 grams (2 pieces);
• tomato paste - 90 grams (3 tablespoons with a small slide);
• vegetable oil - for frying;
• bay leaf - 4 leaves;
• peppercorns - 10 pieces;
• salt - to taste;
• flour - a few spoons, for thickness.

Preparation:

• Place a dry frying pan on the fire, pour in vegetable oil. Heat it up. Chop the onion until half cooked, stirring occasionally. Onions burn quickly, so you should make the fire, if not small, then at least medium.
• Cut the meat into small pieces and place on top of the onion. Fry until the meat turns white. Then add flour, pepper and salt. Continue cooking until the salt has dissipated.
• Add tomato paste. Pour the broth into the pan, add bay leaves and stir. Simmer over low heat with the lid closed until cooked (about 40 minutes).

Beef stew with whole onions

Onions give the meat a very interesting taste.

You will need:
1 kg of beef, 4 onions, 300 ml of vegetable broth, 3 cloves of garlic, 1 carrot, 1 hot pepper, 100 g of butter, ground paprika, salt, 20 g of parsley.
Preparation:

Fry the chopped beef. Peel and cut the hot pepper, grate the carrots, and peel the onion. Add vegetables and broth to the meat and cook for 40 minutes over low heat. Add spices, chopped parsley and garlic. After 2 minutes, remove from heat.

Beef stew with tomato paste sauce

The meat stewed according to this recipe turns out very soft and tasty. And the gravy in this dish is simply incomparable. If you use veal instead of beef, the stewing time will be halved. Be sure to try it!

Ingredients:

• Beef – 1 kg
• Onions - 2 pcs.
• Bell pepper - 1 pc.
• Garlic - 3 cloves
• Tomato paste – 120 gr
• Water – 100 ml
• Curry - 1 tablespoon
• Salt, pepper - to taste
• Vegetable oil

Preparation:

1. Roughly cut the beef into medium pieces. Pour vegetable oil into the pan and heat it up. Place pieces of meat there. Salt and pepper them immediately. Mix everything and fry until golden brown, remembering to stir.

2. Cut the onion into half rings. Peel the bell pepper from seeds and cut into strips. Then heat a second frying pan with oil and put the vegetables there. Add finely chopped garlic there. Mix everything and fry until the onion is soft.

3. Then add tomato paste to the vegetable mixture and pour in water. Also add the fried beef there. Stir, cover with a lid and simmer over low heat for 1.5 hours.

4. 10 minutes before the end of stewing, pour curry into the meat and stir. Bring the dish to readiness and turn off the heat. Set the table and serve the meat with your favorite side dish.

Beef stewed in red wine with mushrooms

An appetizing treat can be served on a holiday table as a main course.

You will need:
0.5 kg of beef, 200 g of mushrooms, 3 tbsp.
red wine, a glass of water, 1 onion, 3 cloves of garlic, 1 tbsp. flour, 2 tbsp. tomato paste, 100 g butter, 1 bay leaf, 3 allspice peas, salt. Preparation:

Cut the meat into small pieces and fry until golden brown. Add spices, chopped mushrooms, onions, flour, tomato paste and cook for 15 minutes over low heat. Pour in wine, water, squeeze garlic and salt through a press. After 10 minutes, turn off and leave covered for 15 minutes.

Beef stew with carrots

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

This option is suitable for those who want to diversify an ordinary family dinner with an original and tasty dish. Beef stew with carrots, although it takes a very long time to cook, turns out simply delicious, the main thing is to turn the heat down and simmer the meat longer. Watch carefully when the ingredients are ready: they should be soft, but not overcooked.

Ingredients:

• balsamic vinegar - 2 tbsp. l.;
• oil – 50 ml;
• carrots – 4 pcs.;
• beef pulp – 800 g;
• onions – 2 pcs.;
• flour - 3 tbsp. l.;
• tomatoes – 400 g;
• potatoes – 1 kg;
• pepper, cloves - to taste;
• salt – 1 tsp;
• parsley - 1 bunch.

Cooking method:

1. Cut a large piece of beef into smaller pieces and place them in a pan to fry. The oil should be placed in a thick-bottomed bowl in advance, but you can also add butter for flavor. For now, transfer the golden-colored pieces to a plate and set aside.
2. In the container where the meat was just placed, add chopped onion and garlic, pour in balsamic vinegar, and fry a little.
3. Add flour and peeled tomatoes that were in their own juice to the products, stirring all the time.
4. Return the meat, mixing them with vegetables, pour in water or broth, season the workpiece, and leave to simmer for 1.5 hours.
5. Pour chopped carrots and potatoes into the bowl with the almost finished beef pulp. Stew the dish until all the components are ready: so that the potatoes are not hard, and the stewed beef melts in your mouth.

Beef stewed with mushrooms in sweet and sour sauce

Cut the beef across the grain to make it juicier.

You will need:
700 g beef, 200 g mushrooms, 1 onion, 1 carrot, 2 tbsp.
tomato paste, 2 tbsp. soy sauce, 1 glass of boiling water, a slice of lemon, a pinch of sugar, 3 cloves of garlic, 100 g of butter, ground paprika, salt. Preparation:

Cut the meat, mushrooms and vegetables. Fry the onion and carrots, add the beef and mushrooms and cook for another 10 minutes. Add sauce, tomato paste, lemon juice, sugar and boiling water. Simmer for 20 minutes, add salt, paprika and squeeze the garlic through a press.

Beef and bean stew

Dry beans can be replaced with canned ones.

You will need:
400 g beef tenderloin, 1 cup dry beans, 1 onion, 1 carrot, 1 hot pepper, 2 tomatoes, 80 g butter, 1.5 cups hot water, salt, ground black pepper.
Preparation:

Chop the beef and vegetables, soak the beans overnight, and then boil for 1 hour. Fry the onions and carrots, add beef, hot peppers and tomatoes. After 10 minutes, add the beans and water. Simmer for half an hour over low heat. Add salt and pepper and leave covered for 15 minutes.

10 simple recipes for stewed cabbage with meat

Beef stew with carrots and celery

If the specified time is not enough, add hot water and continue cooking.

You will need:
0.5 kg of beef, 50 g of celery, 1 onion, 1 carrot, 100 g of butter, thyme, thyme, salt, 300 ml of water.
Preparation:

Cut the beef and fry with chopped onions and carrots. After 10 minutes, add spices, chopped celery and hot water. Simmer for half an hour under the lid, add salt and turn off.

Beef stew with rhubarb

Be sure to remove the top fibers from the rhubarb!

You will need:
700 g beef, 2 cups hot water, 250 g rhubarb, 1 onion, 1 carrot, 3 cloves garlic, 50 ml olive oil, 3 allspice peas, ground nutmeg, salt.
Preparation:

Chop the meat, onions and carrots, peel and chop the rhubarb. Fry the beef with onions and carrots, add allspice, nutmeg, water and simmer for 30 minutes. Add rhubarb, squeeze garlic through a press and simmer for another 5 minutes. Season the finished dish with salt.

Beef curry and pumpkin stew

Aromatic beef stew inspired by Indian cuisine.

You will need:
600 g beef, 200 g pumpkin, 1 onion, 3 cloves garlic, 0.5 tsp.
curry, ground paprika, 100 g butter, salt to taste, 5 sprigs of parsley, 350 ml hot water. Preparation:

Chop beef, pumpkin, onion and herbs. Fry the meat with onions and pumpkin, add curry, paprika and hot water. Cover with a lid and simmer for half an hour. Add salt, squeeze the garlic through a press and sprinkle with finely chopped herbs.

How to deliciously stew beef in a frying pan

• Cooking time: 2 hours 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

In order to save money, many people prefer to use beef goulash as a basis, because the meat does not differ in taste, for example, from the pulp. To stew beef in a frying pan, you need to take a container with high sides - this way the released juice will not flow out or splash on the stove. Stewed goulash goes well with vegetable salads, providing the whole family with a hearty lunch or dinner.

Ingredients:

• goulash – 500 g;
• garlic – 2 cloves;
• carrots – 1 pc.;
• onion – 1 pc.;
• water – 250 ml;
• tomato paste – 3 tbsp. l.;
• greens – 0.5 bunch;
• salt – 0.5 tsp;
• oil (vegetable) – 3 tbsp. l.

Cooking method:

1. Peel and wash the carrots, remove the peels from the onions and garlic. Cut all vegetables into cubes.
2. Rinse the beef goulash and cut large pieces into smaller pieces.
3. Heat oil in a high-sided frying pan and fry the vegetables, combining them together.
4. When the fried vegetables become golden brown, add the beef to them, immediately increasing the heat.
5. Fry the goulash, remembering to stir the ingredients all the time. After the meat has turned white, pour boiling water into the bowl, add 3 tablespoons of paste, and mix everything thoroughly again.
6. When the liquid boils, cover the container with food and reduce the heat.
7. Leave the dish to simmer for 1-1.5 hours, a couple of minutes before turning it off, add herbs to the beef stew with vegetables.

Beef stew in the oven

We recommend preparing the dish in portioned pots.

You will need:
500 g of beef, 2 onions, 1 sweet pepper, 1 carrot, 350 ml of vegetable broth, 2 black and allspice peas, 2 bay leaves, 3 cloves of garlic, 100 g of butter.
Preparation:

Cut the meat and vegetables. Fry the onions and carrots, add beef, spices, bell peppers and cook for another 10 minutes. Place everything in pots, pour hot broth, add chopped garlic and bake in an oven preheated to 200 degrees for an hour.

In the oven

The no-frills method involves frying and cooking stewed meat in the oven without unnecessary ingredients. This recipe will undoubtedly require a side dish, which can include potatoes, vegetable stew, various porridges - buckwheat, rice, as well as pasta.

Beef stew with potatoes in the oven

Ingredients:

• beef - 1 kg;
• beef broth - 0.5 liters (2 cups);
• salt and spices to taste;
• vegetable oil for frying.

Preparation:

• Clean the beef from bones, veins, films and other excess parts of meat. Chop and quickly fry over high heat in vegetable oil until golden brown.
• Now you can salt without fear that too much water will leave the beef. Add your favorite spices.
• Pour in the broth and place in the oven. Turn it on and simmer until done at 120℃ (about 2 hours). You can check whether the beef has been stewed enough by piercing the pieces with a fork or knife.
• Ready meat should be left in the broth for at least 20 minutes. It would be better to let it cool completely in the broth, leaving it in the refrigerator overnight.

After this, remove the stewed beef from the sauce, reheat if necessary, and serve with a side dish.

Stewed beef in a slow cooker

Cooking beef in a slow cooker is easier and faster!

You will need:
300 ml of boiling water, 600 g of beef, 2 onions, 1 carrot, 2 tomatoes, 2 allspice peas, 100 g of butter, 30 g of parsley, salt, 3 cloves of garlic, 0.5 tsp.
cumin. Preparation:

Finely chop the beef, onions and tomatoes, grate the carrots. Using the “Frying” program, fry onions, carrots and meat, add tomatoes, cumin and allspice. After 10 minutes, pour in hot water, close the lid and select the “Stew” program for 30 minutes. At the end, salt and sprinkle with finely chopped herbs.

Did you like the post? Subscribe to our channel in Yandex.Zen, it really helps us in our development!

Beef stewed in a slow cooker

Do you have a slow cooker? Then be sure to use it to cook beef! It will make the slices soft and tender. As an option, you can prepare the dish with the addition of dried prunes, as in this case. You should avoid using a smoked product, as there is a high risk of getting an obsessive smoked taste in the dish. Stewed beef with prunes, the recipe for which is simple and accessible, will especially please lovers of contrasting flavor combinations.

Ingredients:

• beef pulp – 700 g;
• onions, carrots – 180 g each;
• dried prunes – 200 g;
• butter – 30 g;
• tomato sauce – 120 g;
• seasonings, salt.

Preparation

1. In an oiled multi-pan, brown the main product.
2. Add chopped vegetables, tomatoes and cook the dish on “Stew” for an hour and a half.
3. Add washed prunes, add salt to the dish, season with spices and simmer for another 25 minutes.
4. Beef stew with prunes will be tastier if you season it with herbs before serving.