Recipes for cooking meat stew, this delicious and nutritious dish, a great variety. It is prepared by extinguishing meat with the addition of fresh or frozen vegetables, as well as spices and spices. They serve it as an independent dish, but its taste is pleasant, both hot and cold.
To make the dish rich and fragrant, you can prepare a meat stew in pots in the oven.
How to prepare a meat stew, we will describe in detail below in our recipes.
Recipe for meat stew with vegetables
Ingredients:
- flesh of veal - 600 g;
- large onions - 1 pc .;
- sweet pepper - 2 pcs .;
- eggplant - 2 pieces;
- carrots - 1 piece;
- garlic - 1 clove;
- wine white dry - 120 ml;
- soy sauce - to taste;
- spicy herbs - to taste;
- salt - to taste;
- vegetable oil;
- fresh greens of parsley, dill and basil.
Preparation
Veal pulp is washed, dried with a paper towel, cut into not very large slices and put on a pan heated with vegetable oil. Fry the meat to ruddy on all sides, pour in soy sauce, white dry wine and stew, covered with a lid, on low heat for thirty minutes.
While the meat is stewed, let's take care of the vegetables. Eggplants are cleaned, cut into cubes and immersed for fifteen minutes in salted water. We chop the onions into half rings and send them to the second frying pan heated with vegetable oil. After seven minutes of roasting, lay the carrots chopped with mugs. Eggplants are thrown into a colander, let the water drain, and send to carrots with onions.
Fry vegetables until soft, season with salt, spicy herbs, throw finely chopped garlic and fresh herbs, mix and combine with meat. You can do this in one of the frying pans or put everything in warmed-up kazanok. Stew the stew for another five minutes, let's brew for ten minutes, and we can serve to the table.
Meat stew of pork cooked in pots in the oven
Ingredients:
- pork pulp - 700 g;
- onion - 120 g;
- zucchini - 400 g;
- sweet Bulgarian pepper - 300 g;
- Potato tubers - 900 g;
- carrots - 100 g;
- Tomato sauce or ketchup - to taste;
- celery cherry - 2 pcs .;
- garlic (optional) - 1-2 cloves;
- spices for meat - to taste;
- a ground mixture of peppers - to taste;
- salt - to taste;
- vegetable oil - to taste;
- fresh greens - at will and taste.
Preparation
Peeled and diced onions and carrots fry in a frying pan with vegetable oil for seven minutes. Washed and thoroughly dried paper towel pulp of pork chop small cubes and spread to onions with carrots. Fry for a few minutes before changing the color. Add tomato sauce or ketchup, a little water, cover with a lid and let in a small fire for thirty minutes.
While meat is stewed, peeled and cut into cubes potatoes and zucchini, and sweet Bulgarian pepper and celery stalks with straws.
Warm up the second frying pan, pour a little vegetable oil and fry in it the potatoes to ruddy, season with salt and a mixture of ground peppers. The rest of the cooked vegetables are added to the meat, seasoned with spices, salt and a mixture of ground peppers and all together for seven minutes.
Now put ruddy potatoes on the bottom of each pot, then meat with vegetables, add a little chopped garlic and fresh herbs if desired, cover with lids and place in a preheated 180 degree oven for forty minutes.
We take the meat ragout from the oven and serve it to the table in the pots.