Vegetable stew with meat. 12 recipes for preparing a classic vegetable dish

Very simple and tasty vegetable stew with meat

An incredibly easy recipe for a delicious stew with meat and vegetables. The dish is very simple to make, and the result is really tasty, beautiful and satisfying. Within an hour of cooking, the pork becomes very tender, and thanks to the vegetables it is imbued with aromas and comes out very juicy. Potatoes add satiety to the dish.

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In fact, you can use absolutely any vegetables you like. The main condition is to fry it with carrots, onions and vinegar. Depending on the consistency of the dish you want in the end, you can add more or less water.

You will need:

pork – 500 gr.;
potatoes – 4 pcs.;
tomatoes – 2 pcs.;
sweet pepper – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 3 cloves;
tomato paste – 1 tbsp. l.;
sugar – 1 tsp;
vinegar – 1 tsp;
salt for frying - 1 tsp;
salt in broth to taste;
pepper to taste;
oil for frying.

Cooking stages.

Rinse the pork with ice water, then dry it with special towels or napkins.

Cut into medium-sized pieces, place in a saucepan, cover with water and place on the stove.

When foam begins to form, do not forget to remove it. After the water boils, reduce the heat to low, cover with a lid and cook for another 1 hour.

Meanwhile, peel the onions, potatoes and carrots. Cut the onions, potatoes and peppers into pieces convenient for you, pass the carrots and tomatoes through a large grater.

In a hot frying pan with a little oil, fry the onion until translucent.

Add carrots to onions and fry for another 5 minutes. Then add the pepper to the vegetables and simmer a little. Then add tomatoes and chopped garlic, simmer for another 5 minutes.

Then add the paste, salt, sugar and vinegar and simmer for just a couple more minutes.

20 minutes before the meat is ready, add chopped potatoes to it.

10 minutes before the meat is ready, add the roasted vegetables.

Serve hot, garnished with herbs to taste.

How to cook a delicious vegetable stew in the oven in pots

A dish that looks very beautiful on a plate and is quite easy to prepare. You just need to chop the vegetables and put them in the oven to bake.

To prepare the stew we will need:

White cabbage - 200 gr.
Onions – 10 gr.
Carrots – 10 gr.
Green beans – 150 gr.
Meat – 150 gr.
Tomato paste – 15 gr.
Salt - to taste
Sunflower oil – 30 gr.

Preparation:

How to cook vegetable stew with lamb and champignons

An incredibly tasty stew is made using this recipe. Thanks to the long-term processing of meat, it literally melts in your mouth. Due to the abundance of vegetables, the taste of the dish is very rich, and all the ingredients are incredibly delicate in consistency. Please note that the potatoes are cooked without adding water. First, the juice releases the meat, and then the vegetables - everything is cooked in this broth, resulting in a simply riot of taste, which is emphasized favorably by spices.

There is no need to fry any vegetables: everything is stewed, so the dish turns out not only tasty, but also healthy. If you wish, you can change the product composition to suit your taste.

You will need:

lamb – 500 gr.;
zucchini – 500 gr.;
potatoes – 450 gr.;
tomatoes – 5 pcs.;
champignons – 4 pcs.;
large carrots – 1 pc.;
onion – 1 pc.;
a mixture of peppers to taste;
red hot pepper to taste;
rosemary to taste;
hops-suneli to taste;
salt to taste;
garlic to taste;
dill to taste;
cilantro to taste;
oil for frying.

Cooking stages.

Rinse the lamb with ice water, dry with napkins or special towels. Then cut into arbitrary pieces to your liking.

Heat some vegetable oil in a frying pan and fry the meat there for a few minutes. In the process, add a mixture of peppers, rosemary, suneli hops and red hot pepper. Stir and add water. Add some salt.

Simmer the meat covered on low heat for 45 minutes.

Also rinse the zucchini with water and wipe dry. Cut into pieces of any shape. If the skin of the vegetable is hard, you need to peel it off first.

Peel the carrots and onions, then cut them into half rings.

Wash and dry the mushrooms and tomatoes. Cut the mushrooms into arbitrary pieces, tomatoes into half rings.

Peel the potatoes and cut them into cubes.

Peel and chop the garlic.

When the meat has been stewing for 45-50 minutes, add garlic to it and stir.

Then add potatoes, pepper mixture, salt and all the vegetables. Close the lid and cook for another 20-25 minutes.

Wash the greens and chop finely.

Stir the finished stew and serve, garnished with herbs.

Meat stew with potatoes and cabbage

If you don’t want to be like the French peasants and wait several hours for dinner, there are simpler and more humane ways.

For example, below is a recipe for pork stew in the Austrian style - with potatoes and cabbage. Products for meat dish with vegetables:

500 g boneless pork;
3 medium sized potatoes;
green bell pepper;
half a head of white cabbage;
250 ml vegetable broth or hot water;
olive oil, large onion;
salt and pepper to taste.

Prepare a meat dish with vegetables:

Cut the pork into large cubes, peel the potatoes and peppers and cut them into slightly smaller cubes.
Remove the cabbage stalk and a few top leaves, chop it into strips about 5 cm long, and chop the onion into half rings.
Heat olive oil in a large deep frying pan. Fry the meat over high heat until golden brown on all sides. After this, remove it from the pan.
Add a little more oil, add potatoes and onions to the pan. Fry over medium heat for 4-5 minutes. Add cabbage and peppers and cook for 10 minutes.
Add the meat, season generously with salt and pepper, pour in the broth, cover and cook for 40-45 minutes.

The finished meat stew can be sprinkled with chopped herbs to suit your taste.

Pork and pumpkin stew baked in pots

The key ingredient in this dish is pumpkin. Bright, juicy, with a slightly sweetish taste and delicate texture, it gives a piquant touch to the meat and potatoes with which it is cooked. The quantity of products, as well as the number of spices, is not indicated, since you need to build on personal preferences.

It is important to prepare the pots before cooking. You need to fill them with water and let them stand for at least half an hour to make the dish more juicy. But the oven must be cold and warm up along with the pots, otherwise they may crack due to temperature changes.

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You will need:

pork;
pumpkin;
onion;
salt to taste;
oregano to taste;
basil to taste;
garlic to taste;
greens to taste;
chilli;
oil for frying.

Cooking stages.

Rinse the pork with water, then wipe dry with towels or napkins. After that, cut it into large pieces.

Heat a frying pan, add a little vegetable oil and fry the pork there with the addition of salt and seasonings.

Place the fried meat in the prepared pots.

Peel the pumpkin, potatoes, garlic and onions. Cut the pumpkin and potatoes into large pieces, the onion into half rings, and the garlic into small pieces.

Add vegetables to the pots with the meat. Add the potatoes last. Lightly salt and sprinkle with chopped herbs. Add a small chili pepper to each pot.

Fill with water and simmer at 180 degrees for about 35-40 minutes.

After 35-40 minutes, turn off the heat in the oven and let the pots sit for another 20 minutes. Then you can serve.

Cooking a spicy vegetable stew with meat, without potatoes

This recipe will be a wonderful option for spicy lovers. Chili pepper and a large amount of garlic give the dish an unprecedented aroma and bright spicy taste. There are very few vegetables here, but they are so well selected that adding anything else would be superfluous.

The meat is quite fatty. When fried, some of the fat evaporates, and when stewed, the pork absorbs the juice and aromas of the vegetables and becomes unusually tender and very tasty. You can serve the stew as an independent dish, garnished with herbs.

You will need:

pork (neck or shoulder) – 500 g;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
chili pepper – 1 pc.;
garlic – 6 cloves;
bay leaf to taste;
dill to taste;
parsley to taste;
oil for frying.

Cooking stages.

Rinse the tomatoes with cold water and wipe dry. Then cut into small pieces.

Wash the pepper, wipe it, remove the stem and seeds, then cut into random pieces.

Wash the meat and dry with special towels. Cut into small pieces.

Peel the onion, garlic and carrots. Cut the onion into medium pieces, carrots into quarters. First crush the garlic and then finely chop it.

Finely chop the pre-washed and dried greens.

Cut the chili pepper into rings.

Fry the meat in a well-heated frying pan with oil until a crust forms. Then add onion to it and stir. Then add the carrots, add salt, stir and fry for another 10 minutes.

Then add the tomatoes and simmer for another 10 minutes. Then you need to add pepper and simmer covered for 40 minutes.

Then add the garlic and chili peppers, herbs and bay leaf into the pan. Fill it all with water so that it almost reaches the edge of the vegetables and simmer for another 10 minutes.

Potato, zucchini and eggplant stew with beef

Another simple recipe for a bright, juicy summer dish. The most tender meat, which is first fried to a light crust so that the juice is “sealed” inside, and then simmers for a long time with vegetables, soaking in their taste and aroma. You can add seasonings to your taste, but it is better to stick only to pepper to highlight the natural taste of the products.

One of the main components of the dish can definitely be called eggplant. They have a mild, slightly spicy taste, and their consistency vaguely resembles mushrooms. The stew according to the presented recipe turns out to be a truly hearty dish.

You will need:

beef pulp – 500 gr.;
tomatoes – 6 pcs.;
potatoes – 5 pcs.;
bell pepper – 5 pcs.;
onions – 2 pcs.;
zucchini – 2 pcs.;
eggplants – 2 pcs.;
carrots – 1 pc.;
oil for frying.

Cooking stages.

Rinse the beef with cold water and then wipe it with special napkins. Cut it into medium sized pieces.

Peel all vegetables. Cut the potatoes into small pieces, the onion into small cubes. Grate the carrots on a medium grater.

Heat a frying pan with vegetable oil and fry the onions and carrots. Don't forget to stir periodically.

Cut the zucchini and eggplant into small cubes.

When the onions and carrots are sufficiently fried, add the meat to them. Stir and leave to fry for a few minutes until a crust forms. Then cover with a lid, reduce heat and simmer.

Cut the pepper into small cubes.

Wash the tomatoes, wipe them and cut them into small cubes, removing the core.

Add potatoes to almost completely cooked meat and stir.

Then add the zucchini and eggplant, remembering to stir everything after adding each vegetable.

Add the peppers and tomatoes last and stir everything again. Add salt and pepper, cover with a lid and simmer over low heat until cooked.

Fragrant and spicy vegetable stew with meat in Turkish style

We present to your attention an ancient Turkish dish that turns out incredibly tasty and aromatic. Thanks to long stewing, the meat literally melts in your mouth. Hot peppers add piquancy to the dish, seasonings highlight the taste of the food, red paprika gives color to the stew, and tomatoes make an amazingly tasty sauce.

It is extremely important to strictly follow the sequence of adding ingredients so that it does not turn out that something is overcooked and something remains raw. Also add spices as indicated in the recipe so as not to change the taste to the opposite. When cooking tomatoes, you need to remove the skin. To make this easier, pour boiling water over the tomatoes.

You will need:

beef – 500 gr.;
frozen green peas – 250 gr.;
potatoes – 6 pcs.;
tomatoes – 3 pcs.;
hot chilli pepper – 1 pc.;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
red wine vinegar - 1 tbsp. l.;
tomato paste – 1 tbsp. l.;
thyme – 2 tsp;
coriander – 1 tsp;
sweet red paprika – 1 tsp;
salt to taste;
ground black pepper to taste;
oil for frying.

Cooking stages.

Rinse the beef with water, then dry lightly with towels. Cut into medium pieces.

Peel the vegetables that need to be peeled. Those that need to be washed - wash and dry.

Cut the onion and carrots into small cubes. Remove the stem and seeds from the pepper and cut into cubes.

Peel the tomatoes and also chop into cubes. Cut the potatoes into fairly large pieces.

Pour vegetable oil into a cauldron, heat it and add onions. Fry, stirring occasionally to prevent it from burning.

As soon as the onion becomes transparent, add the meat to it. Salt, pepper and fry, stirring constantly.

Then add vinegar, paprika and coriander, stir. Then pour in 100 milliliters of water and simmer covered for 40 minutes.

After 40 minutes, add pasta, tomatoes and carrots, stir. Simmer for another 5-7 minutes with the lid closed.

While the stew is simmering, finely chop the garlic. Then also add it to the cauldron. Add thyme, bell pepper, peas, potatoes, capsicum and 500 milliliters of water there - it is necessary that it covers all the ingredients.

Simmer for another 40 minutes with the lid closed.

Vegetable stew with pork

The set of vegetables for this dish can be changed according to the season and taste preferences, in any case it will turn out just great.

You will need:
0.5 kg of pork, 900 g of potatoes, 3 bell peppers, 1 zucchini, 2 carrots, 1 hot chili pepper, 4 tomatoes, 2 onions.
4 cloves of garlic, 4 tbsp. l. vegetable oil, 5 tbsp. l. tomato paste, 1 bunch of dill and parsley, spices. Preparation:

1. Fry pieces of pork in oil, add chopped onions and carrots, when they become soft, add diced zucchini and potatoes. 2. Finely chop the peeled tomatoes, sweet peppers and chili pods and add to the meat and vegetables. 3. Season the stew with tomato paste diluted in two glasses of water, garlic, herbs and spices, simmer with the lid on.

Hearty and tasty vegetable stew with meat, beans and cauliflower

A very simple and tasty recipe for a hearty dish high in protein. Juicy meat, which thanks to pre-frying turns out to be really tasty, goes well with vegetables and beans. You can take any beans you want - white or colored. The main thing is that it is in a semi-cooked state, otherwise it will simply boil over.

When preparing the stew, no salt is used - soy sauce replaces it here. It also adds extra flavor to the dish. If you don't like sauce, you can omit it and just add salt to the dish. Try not to use too many spices to keep the stew light.

You will need:

meat – 500 gr.;
boiled beans 200-300 gr.;
onions – 2 pcs.;
carrots – 1-2 pcs.;
zucchini – 1 pc.;
cauliflower;
garlic optional;
soy sauce to taste;
spices to taste;
ground black pepper to taste;
greens to taste;
Bay leaf;
oil for frying.

Cooking stages.

Rinse the meat with cool water, then dry with napkins or a special towel. Then cut it into small pieces.

Peel the onion, zucchini, carrots and garlic. Cut the onion into halves of rings, zucchini and carrots into strips.

Heat a frying pan with vegetable oil and fry the meat in it over maximum heat until golden brown.

Add the onion to the meat and fry for some more time, stirring constantly. Then add carrots and zucchini and stir.

Pour in soy sauce, spices, squeeze out garlic. Stir. Add chopped herbs and beans. Stir.

Simmer covered over low heat for 40-45 minutes.

Stew of vegetables and smoked sausage

It’s most convenient to cook this stew in a slow cooker in the “Stew” mode, but you can also do it in the oven or even on the stove, on low heat with the lid on.

You will need:
300 g of new potatoes, 0.5 kg of smoked sausage, 3 carrots, 1 onion, 300 ml of beer, 1 glass of broth, 400 g of sauerkraut, paprika, cumin and ground pepper.
Preparation:

1. Place coarsely chopped potatoes, carrots and onions in layers of a multicooker or heat-resistant pan, distribute the sausage slices. 2. In a ladle, mix beer with spices and broth, pour over vegetables and sausage. Lay out the cabbage. Simmer until done at minimum power.

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Puff vegetable stew with meat, asparagus and pumpkin

A very tasty and beautiful dish is obtained according to the recipe below. Here, some of the ingredients are placed in a certain sequence in layers, which adds not only beauty to the stew, but also its own notes of taste.

Please note that during cooking the water should never cover the potatoes. This way it will be cooked as if it were steamed, rather than stewed. Stew with asparagus and pumpkin turns out very tender and juicy, and also very filling. If you pour the juice over the vegetables, it will make an excellent first course.

You will need:

beef – 400 gr.;
pumpkin – 150 gr.;
asparagus – 8 pcs.;
potatoes – 5-6 pcs.;
bell pepper – 1 pc.;
onion – 1 pc.;
seasoning for meat – ½ tsp;
ground black pepper – ¼ tsp;
salad oil – 0.5 tbsp.;
turmeric to taste;
salt to taste.

Cooking stages.

Rinse the beef with water and dry with napkins or paper towels. Cut into fairly thin strips.

Pour the oil into a heated frying pan with high sides and fry the meat in it over medium heat for about 10 minutes. Don’t forget to stir.

Peel the onion, potatoes and pumpkin. Cut the onion into quarters, pumpkin into cubes.

Cut the washed and dried asparagus into rings. Sprinkle the meat with spices and stir, then add the onion. Stir again. Leave to simmer under the lid for a while.

Add salt and stir. Add the pumpkin, stir again and leave to cook.

Rinse the pepper in water and wipe dry. Remove the stem, seed box and cut into small pieces.

Add 2/3 of the pepper and half of the asparagus to the frying pan with the meat, stir and leave to cook further under the lid.

Cut the potatoes into rings. Chop one tomato into cubes.

Add a glass of water to the pan and stir. Add tomato, stir.

Place the potatoes on top in a circle. Add some salt. Place the pepper on top, pour in another glass of water - it should not cover the potatoes. And add the remaining asparagus.

Cut the second tomato into rings and place on top of the potatoes. Cover with a lid and place on the lowest heat for 20 minutes.

After 20 minutes, if there is water left, cook for another 20 minutes. Serve hot, topped with vegetable juice.

Classic meat stew with vegetables

It’s worth starting the list of recipes with this one. Beefbourguignon is a true French classic. The homeland of stew is France, where it was invented by peasants.

Beef stew with vegetables, which, although it can hardly be called the simplest, is quite possible to prepare at home. So, the ingredients needed:

500 g beef, 100 g pork belly;
3 medium sized onions;
8–10 champignons, 3 large carrots;
1-2 cloves of garlic, 2 tbsp. l. wheat flour;
butter, 500 ml dry red wine;
200 ml beef broth or hot water;
salt and pepper to taste.

Step-by-step instructions for preparing a meat dish with vegetables:

Cut the beef into large cubes, the brisket into small cubes about two centimeters long.
Chop the carrots into rings, the onions into half rings, the champignons into quarters, and coarsely chop the garlic with a knife.
Melt a good knob of butter in a saucepan or saucepan over medium heat. Fry the meat until golden brown on all sides. Add flour, stir and remove from pan.
Reduce heat to medium and fry the brisket and garlic for 1-2 minutes. Then add carrots with mushrooms and onions and fry for 5-7 minutes.
Then return the meat, season with salt and pepper and add broth or hot water. Bring the liquid to a boil, pour in the wine, cover with a lid and cook for 2–2.5 hours over low heat.

The classic French stew of meat and vegetables is ready. Can be served.

Cooking stew with minced meat, potatoes and green peas

Unlike previous recipes, this one uses minced meat rather than meat. It's better to do it yourself. You can take any meat from which to make minced meat to your taste.

The dish is very flavorful thanks to the fried onions and carrots, with the dense green peas making it even more interesting. Potatoes fried with vegetables also turn out very tasty. The stew can be served as a separate dish, but it goes especially well with rice.

You will need:

minced meat – 250 gr.;
red potatoes – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
tomato – 1 pc.;
frozen green peas – 2 tbsp;
vegetable oil – 2 tbsp. l.;
pepper paste – 1 tsp;
ground black pepper to taste;
salt to taste;
water.

Cooking stages.

Peel the onions and carrots. Finely chop.

Place the minced meat in a dry frying pan and fry it until the liquid has completely evaporated. Add vegetable oil, onion and carrots and, stirring constantly, fry until golden brown.

Then add the pepper paste and stir.

Chop the tomato finely and add to the pan. Fry for a couple of minutes, stirring. Then add the peas. Stir, cover with a lid and simmer for 5 minutes over medium heat.

Peel and finely chop the potatoes. Serve with minced meat and vegetables. Pour in hot water - it should cover the entire contents by about 1 finger.

Reduce heat to low, cover with a lid and simmer until the vegetables are cooked.

When the vegetables are cooked, add salt, pepper and leave to brew under the lid. Serve with rice, yogurt or pickles.

How to cook stew with pork, potatoes and cabbage in a slow cooker

The easiest recipe! All these ingredients are almost always available in our kitchens at any time of the year. Instead of pork, you can easily take beef and even chicken. You can even make a meatless dish without meat.

The main thing is that it always turns out very simple, tasty and, most importantly, healthy! And we will cook in a slow cooker - this will simplify the process even more.

What we need:

Onion – 1 pc.
Medium carrots – 1 pc.
Potatoes – 1 kg.
Meat (in this case pork) – 500 gr.
Fresh cabbage – 300 grams
Salt, seasonings to taste
Vegetable oil
Tomato paste – 1-2 tbsp.

How to cook:

First, let's prepare all the products we need. As I already said, you can take any meat. Let's take pork. Cut the pulp into medium-sized pieces to make it convenient to eat.

Shred the cabbage thinly. In terms of quantity, by the way, you can take more or less. There's about a quarter of the average fork here.

Chop the onion into cubes and the carrots into medium pieces. It is in stews that I like to cut it, and not grate it like for frying.

Well, the potatoes – peel and chop into medium pieces, not large, but not small either.

Pour vegetable oil into the multicooker bowl. We install it in the processor and set the “Frying” mode for 10 minutes. Pour the onions and carrots in here together. Stir and fry them for 1-2 minutes, stirring.

Then add the meat and cook until the end of the mode.

You need to stir occasionally so that it cooks evenly.

Now you can add salt. One dessert spoon will be enough for this amount of food. We also add the spices you like. Anything that goes well with meat will do. Khmeli-suneli, paprika, basil. Well, or just ground black pepper will be enough.

Add tomato paste. If desired, you can replace it with grated tomatoes or other tomato sauce.

Stir, immediately add potatoes, cabbage and pour in a glass of water. Using a spatula, turn everything into a single mass so that the vegetables and meat are well separated from each other.

Turn on the “Multi-cook” mode and set the temperature to 120 degrees for 1 hour. Close the lid tightly and press “start”. If you don’t have such a function, you can set the “Extinguishing” mode.

There is no longer any need to mix or otherwise participate in the operation of the equipment. As soon as it notifies you with a signal that it is ready, open the lid and see such beauty!

Source -

That's all! You can serve. Alternatively, if there is still time before serving, you can add a couple of bay leaves and sprinkle with chopped herbs. Cover with a lid and leave in the “Warming” mode for 20 minutes, or even more. The dish will infuse and become even tastier!

Vegetable stew with meat, potatoes, cabbage and mushrooms

Another incredibly simple meat stew recipe. You just need to chop the vegetables and meat, put them in layers in a cauldron, add water and send them to cook. Vegetables and meat release a lot of juice, so the stew turns out very tender.

You can add spices according to your taste, but it is better not to add too much seasoning to preserve the natural taste of the ingredients. You can choose any meat to your taste, but if you choose beef, it is better to use brisket or pulp. Since it is not fried in advance, this part of the beef will be the most tender.

You will need:

beef (brisket or pulp) – 2 kg;
champignons – 300 gr.;
fresh cilantro – 30 gr.;
potatoes – 6-8 pcs.;
onions – 3 pcs.;
tomato – 3 pcs.;
bell pepper – 3 pcs.;
carrots – 2 pcs.;
cabbage upper leaves;
vegetable oil – 3-4 tbsp. l.;
water – 100 ml.

Cooking stages.

Rinse the meat with water and dry with special towels. Vegetables that need to be washed – wash and dry. Vegetables that need to be peeled – peel them.

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Cut vegetables and meat into medium pieces.

Pour a little oil into the cauldron and add the meat, then the carrots, salt and pepper to taste. After that comes a layer of onions, bell peppers, tomatoes, mushrooms, potatoes and fresh chopped herbs. Don't forget to salt and pepper each layer.

Cover with cabbage leaves on top, add water, cover and simmer over low heat for 1.5-2 hours until done.

Serve hot.

As you can see, stew with vegetables and meat is very easy to prepare. A tasty, satisfying, healthy summer dish will take its rightful place on your table.

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Young vegetables with meat

This stew can be prepared at any time of the year, but young spring vegetables make it especially tasty, tender and aromatic.

You will need:
0.5 kg of pork, 5 potatoes, 2 carrots, 1 young zucchini, 1 eggplant, 1 onion, 1 celery stalk, 5 medium tomatoes, 1 clove of garlic.
Preparation:

1. Place the pork, fried almost until done, in a saucepan; place pre-fried potatoes and carrots, eggplant and zucchini with celery on top. 2. In a separate container, mix grated tomatoes, garlic, spices and sauteed onions, pour the contents of the saucepan, simmer under the lid for half an hour.