Zucchini stew with potatoes and meat. Vegetable stew

I suggest you prepare zucchini stew with meat and potatoes for dinner; this is an excellent hearty and healthy dish for the whole family. You won’t spend a lot of time cooking, you just need to cut all the ingredients and throw them into the pan. I really love making this dish in the summer because you can add so many different vegetables. To brighten the taste, you can add sour cream or tomato paste, then it will turn out more juicy. Garlic will add pungency and aroma.

This dish has all the ingredients the whole family will love. If children do not eat eggplant, you can choose it and put only what you like. A recipe for a stew of vegetables with potatoes and meat will be your lifesaver if you don’t have time to cook, but you already want to eat. I made 4 servings, if you need more, increase the amount of ingredients. So let's start cooking.

Here's a simple meatless vegetable stew recipe you'll love!

Zucchini stew - food preparation

Before you start preparing zucchini stew, all products should be thoroughly rinsed with running cold water. Peel the zucchini and remove the seeds, remove the spittle and veins from the meat, remove the skin from the vegetables (in the case of tomatoes, you can scald the fruits with boiling water to make it easier to remove the skin). All stew ingredients are cut into small pieces. It is better to start preparing the dish by frying the meat (if it is included in the recipe).

Zucchini stew - the best recipes

Stew in a pot

There are many options for preparing stew from zucchini and potatoes with meat. The recipes are so varied that every housewife can choose the right option for herself. One interesting variation of this dish is stew in pots. For cooking you will need the following products:

One potato.
One hundred grams of ground turkey.
A teaspoon of grain mustard.
Half an onion.
¼ bell pepper.
Clove of garlic.
Carrot.
Butter - 15 g.
Ground paprika.
Cream – 25 ml.
Onion greens.

The given quantity of products is enough to prepare only one serving. Therefore, if you plan to make a larger number of servings, it will not be difficult to calculate how many ingredients you need.

Before you start cooking the stew itself, you need to prepare the meat. You can use any minced meat that you have in the refrigerator. It must be peppered, salted and sweet mustard added. Mix all the ingredients and form walnut-sized balls in your palms.

Potatoes and carrots must be peeled and cut into pieces, chopped onions, and cut peppers into thin slices. Fry all the vegetables over high heat for five minutes, remembering to stir.

Then we put the vegetables in a pot, add herb roots, chopped garlic, meatballs, a piece of butter, paprika, fill the ingredients with water and send the stew to a preheated oven for forty minutes. Before serving the dish, you can pour cream on top and sprinkle with herbs.

Recipe 1: Zucchini Stew with Meat and Potatoes

Meat, potatoes and zucchini are a wonderful combination; men enjoy eating stews made from such ingredients because they are nourishing and tasty.

Ingredients

: - 300 grams of meat (veal or pork); - 1 potato; - 1 small zucchini; - 1 carrot; - 2 onions; - 2 tomatoes; - 2 tablespoons of vegetable oil; - a few cloves of fresh garlic; - ground black pepper; - greenery; - salt. It would be relevant to add cauliflower and (or) sweet pepper.

Cooking method

Cut the meat into small pieces, place them in a frying pan, pre-watered with vegetable oil. The roasting process lasts 10 minutes. Let's start working with vegetables (except for onions and tomatoes) - peel them, cut them into bars or cubes, add to the meat and fry. We put the onion in the frying pan next to last (15 minutes after the start of heat treatment), it is better to cut it into rings or half rings. Lastly, add the tomatoes and chopped garlic to the frying pan. Salt and pepper the stew, add the sauce and stir thoroughly. After the dish is ready (40 minutes), turn off the heat, cover the stew with a lid and let it brew for 5-10 minutes. Zucchini stew is served in a large dish, garnished with finely chopped herbs. You can season it with sour cream and garlic.

Recipe for a vegetarian dish with zucchini

Let's move on. As I said above, we will consider various options. Zucchini, herbs and more are added to the ingredients.

Let's look at the products:

cabbage - 200 grams
potatoes - 500 grams
tomatoes - 3-4 pieces
zucchini - 1 medium
bell pepper - 2 pieces
Onions, carrots 1 piece each
Garlic - 2-3 cloves
Salt, ground black pepper - to taste
Tomato paste - 1-2 tablespoons
Greens (parsley, dill, cilantro), a mixture of dried herbs for vegetables - to taste
Water 1 cup for sauce and 2 cups for blanching

Cooking stew

1 Let's start by preparing the ingredients. Before you start cooking, place a kettle with a volume equal to two glasses. Let it boil. In the meantime, we peel the potatoes, carrots, onions and garlic. Get rid of the top leaves of the cabbage. Also bell peppers from seeds and stalks. And wash the tomatoes and herbs well.

2 We continue to prepare. Grind the potatoes. You can cut into cubes and slices.

To prevent the potatoes from browning, soak them in a bowl of cold water. And continue to grind the remaining products.

3 Next we have cabbage. We cut it into cubes or strips. And finely chop the onion. To cut an onion, you need a well-sharpened knife. You can read here how to sharpen a knife at home.

4 Grind the zucchini and pepper.

5 Next, according to the plan, you need to peel the tomatoes. To do this, put them in a separate container and fill them with boiling water. Hold for 50-60 seconds. After this, take it out, cool and remove the peel. And cut the peeled tomatoes into small pieces. Put it aside for now.

6 In another bowl, mix tomato paste (about 2 tablespoons) and glasses of water.

7 Now we need a frying pan. Pour sunflower oil, heat it up and add onions and carrots. Fry for 3-4 minutes. Then toss in the zucchini and bell pepper. Simmer for 5-7 minutes. Don't forget to mix. Then add cabbage, potatoes and tomatoes. Mix everything well. Add tomato sauce and water. And bring to a boil.

8 Once it starts to gurgle, reduce the heat to low. Close the lid and simmer for 20-30 minutes.

Potatoes take the longest to cook, so you use them as a guide. When it becomes soft and loose, the stew is almost ready.

And immediately add garlic, salt and black pepper to taste, a mixture of dried herbs. Mix everything well again. Let it simmer for another 5-7 minutes. The stew is ready. Can be distributed on plates.

Recipe 2: Zucchini stew with chicken and sour cream

Chicken stew (especially when it comes to breast) is close to dietary cooking, so it is perfect for women who are watching their figure and children.

Ingredients

: - 1 zucchini (1/2 kilogram); - ½ kilogram of chicken breast; - 2-3 sweet peppers; - 2 tomatoes; - 1 onion; - 1 carrot; — 150 grams of sour cream; - ground black pepper; - salt.

Cooking method

Cut the zucchini into cubes, place in a frying pan, and fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots on a coarse grater, cut the onion into half rings, and sauté. Chop the tomatoes and peppers and fry a little. Place all the ingredients of the zucchini stew in a deep frying pan, add ground black pepper and salt. Cook for 10-15 minutes over low heat, then set aside and let sit covered (10 minutes). The dish is served seasoned with sour cream.

Recipe 3: Vegetable zucchini stew

A healthy, fortified dish that children and adults will enjoy.

Ingredients

: - ½ head of cabbage; - 1 zucchini; - 1 carrot; - 1 onion; - ½ kilogram of tomatoes; - 3 tablespoons of olive oil; - 3 cloves of garlic; - salt; - dill. Vegetable ingredients can be changed, for example, adding eggplant, bell pepper, etc.

Cooking method

Shred the cabbage and fry a little, cut the zucchini into cubes, add to the pan with the cabbage, and simmer. Grate the carrots, finely chop the onion and sauté separately. 10 minutes before vegetables (zucchini and cabbage) are ready, add peeled and finely chopped tomatoes, 5 minutes - sautéed onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid. Vegetable stew is served on the table with sour cream and herbs.

Festive Stew. Preparatory stage

This version of the dish can rightfully claim the title of the most beautiful and delicious vegetable delicacy. We will learn how to prepare a festive vegetable stew with potatoes and other gifts from the garden from the following instructions.

To prepare the dish you need the following ingredients:

5 young potatoes;
6 large spoons of refined vegetable oil;
1 zucchini;
2 onions;
2 large tomatoes;
1/4 Chinese cabbage;
1 bunch of green onions;
oregano, basil, parsley, dill;
salt.

Recipe 4: Zucchini stew with honey mushrooms

Mushrooms go wonderfully with zucchini, so the stew made from these ingredients turns out incredibly tasty.

Ingredients

: - 2 zucchini; - 300 grams of mushrooms; - 1 onion; - 1 tomato; - ½ can of olives; - 50 milliliters of vegetable oil; - ground black pepper; - salt; - greenery.

Cooking method

Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry the mushrooms in a frying pan in vegetable oil. Chop the zucchini, onions and tomatoes and fry separately from the mushrooms in vegetable oil in a frying pan. In the last minutes of frying, add the olives cut into slices to the vegetables. Add mushrooms, salt and pepper, simmer until done. Sprinkle the finished dish with herbs.

For stews, it is best to take young zucchini; you do not need to peel them, remove seeds and pulp. The composition of the stew may vary; if one ingredient is missing, it can be replaced with another without compromising the taste. The ideal option is when the ingredients for the stew are taken in approximately equal proportions. You can add sesame seeds to the zucchini stew; the dish will take on notes of Korean cuisine. You can cook stew not only on a gas stove, but also in the oven, microwave, clay pots or slow cooker.

Vegetable stew with meat is a popular second course, with special interpretations in almost every cuisine in the world. This treat is good not only for its taste, but also for its beneficial properties. Since the vegetables are not fried, but stewed, the vitamins are preserved almost completely.

The calorie and fat content of a dish largely depends on the meat. There are no restrictions for this ingredient, so you can safely use chicken, turkey, pork, beef, veal, etc. You can cut the meat into pieces, add it along with the bones, or grind it into minced meat.

For a dish to be called a stew, three or four main vegetables are enough. Usually these are potatoes, onions and carrots. However, this option will be more like a roast, but for a real stew you will need yushka. To do this, add tomatoes, bell peppers or tomato paste. You can also season the stew with any vegetable juice.

By and large, you can add absolutely any vegetables to the stew: white or cauliflower, eggplant, zucchini, etc. Garlic is also considered one of the required ingredients. You can limit yourself to a couple of cloves, or add a whole head, depending on your own preferences.

Seasonings in the stew include salt, allspice, red and black pepper, and bay leaf. For sourness you can use citric acid, and for a sweetish taste you can use sugar.

The stew is served in a deep plate. You can eat it with a fork or spoon, depending on the amount of yushka. Before serving, you need to decorate the dish with finely chopped herbs. Sour cream and garlic sauces go well with stew.

A simple vitamin recipe that you can afford at any time of the year. If you don't have tomatoes on hand, you can use tomato paste as a dressing. Any meat will do. If desired, you can even use minced meat.

Ingredients:

400 g meat;
1 onion;
1 carrot;
3 potatoes;
½ white cabbage;
3 tomatoes;
Salt pepper.

Cooking method:

Wash the meat, dry it and cut into arbitrary pieces.
Grate the carrots, chop the onion, chop the cabbage.
Cut potatoes and tomatoes into small cubes.
Pour a little vegetable oil into the multicooker bowl and lightly fry the meat in the “Fry” mode.
Add onions and carrots, stir, continue frying.
Add potatoes and cabbage, add 2-3 tablespoons of water.
Pour tomatoes into the pan, add salt and pepper and set the “Stew” mode.
Cook the stew for 1 hour 30 minutes.

Interesting from the network

This recipe can be used as a basis for your culinary fantasies. Eggplants, cauliflower, and bell peppers fit perfectly into it. It is best to take zucchini young, then you don’t have to peel it first.

Ingredients:

300 g pork;
1 potato;
2 onions;
1 zucchini;
2 tomatoes;
2 tbsp. l. vegetable oil;
Garlic;
Salt pepper.

Cooking method:

Rinse the meat, remove the veins and cut into cubes.
Heat a frying pan with vegetable oil and fry the pork for 15 minutes, stirring frequently.
Peel all vegetables and cut into arbitrary small pieces.
Add potatoes, carrots and zucchini to the meat. Fry for another 15 minutes.
Add the onion, stir and cover the pan with a lid.
Simmer the vegetables for 5 minutes, then add the tomato and garlic.
Salt, pepper, mix all the contents of the frying pan.
Cook with the lid closed for another 5 minutes.
Let the dish sit for 10-15 minutes after cooking.

Now you know how to cook vegetable stew with meat according to a recipe with a photo. Bon appetit!

Even someone who knows absolutely nothing about cooking can prepare a vegetable stew with meat. This will make the dish tasty, nutritious and appetizing. Even if this is not the first time you have come across a similar recipe, it will not hurt you to remember a few basic points for preparing stew:
You can fry meat and vegetables directly in a pan if the cookware has thick enough walls;
If vegetables do not release juice well, you need to add water to the stew;
It is best to determine the readiness of the stew by the potatoes. If it becomes soft, then the dish is ready. Fatty meat that requires longer processing is recommended to be fried until half cooked before stewing;
If you like your stew to have more flavor, add more tomatoes;
If you want to add some sourness, you can squeeze a little lemon juice into the stew or throw in a small pinch of citric acid;
Garlic gives the stew a special appetizing aroma. It is recommended to choose the amount of garlic individually. The main thing is not to crush it with a garlic press, but chop it with a regular knife.

A stew of various vegetables is rightfully considered the most popular, but at the same time simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Step-by-step recipe with photos

Stewed potatoes with zucchini and meat is a hearty and tasty main dish that is perfect for breakfast, lunch or dinner. Now that there are a lot of zucchini, this dish is very popular.

You can use any meat of your choice; this time I used veal. The cutting of potatoes and zucchini in this recipe is not important; I personally like it when the potatoes are cut into large pieces and the zucchini into small cubes.

To prepare stewed potatoes with zucchini and meat, prepare the necessary products from the list.

Wash the veal under running water, dry and cut into small pieces.

Heat sunflower oil in a frying pan, add meat there and fry until lightly browned.

Place the meat in a thick-bottomed saucepan and add a glass of hot water. Add diced onions on top. Season the meat with salt and pepper, cover the pan with a lid and cook for 35-40 minutes.

Cut the zucchini into cubes. Young zucchini can be used with the skin on.

Coarsely chop the potatoes.

When the meat is ready, add zucchini to the pan and sprinkle with basil to taste.

Then add the potatoes, add a little salt and add water to half the potatoes. During stewing, the zucchini will release juice and the liquid will increase.

Cover the pan with a lid again and simmer the dish over low heat for 20-25 minutes. At the very end of cooking, add chopped garlic and let the dish brew under a closed lid.

Divide the stewed potatoes with zucchini and meat into plates. Serve with fresh vegetables.

Stewed zucchini with meat and potatoes is a hearty dish for breakfast, lunch or holiday dinner. In this recipe, vegetables and meat are enriched with each other's aroma, which guarantees a harmonious taste. In this case, the pieces are not digested, remaining whole. The exact cooking time depends on the meat chosen.

Any boneless meat will do: beef, pork, lamb, chicken or turkey. It tastes best with young veal - moderately fatty and juicy, but many prefer pork fillet for its rich aroma.

Ingredients:

meat (any part without bones) – 400 g;
potatoes – 1 kg;
zucchini – 1 piece (medium);
onions – 1 piece (medium);
vegetable oil - 4 tablespoons (for frying);
bay leaf – 2 pieces;
water – 0.5-0.7 l;
salt, pepper, other seasonings and spices - to taste;
fresh herbs - to taste.

For seasonings, I recommend taking special sets for a specific type of meat.

Vegetable stew - recipe + video

Young vegetables, prepared according to the original recipe with video, will retain all their beneficial properties and turn into a delicious dish.

4 medium zucchini;
3 young eggplants;
2 bell peppers;
6 medium tomatoes;
1 large onion;
2 garlic cloves;
2–3 tbsp. olive oil;
1 tsp salt;
½ tsp. pepper;
½ tsp. ground nutmeg;
a little dry or fresh thyme.

Preparation:

Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
Heat olive oil in a cauldron and add all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
Cover with a lid, reduce heat to low and simmer for at least 40-45 minutes.
Before serving, remove the garlic and thyme and stir the contents of the cauldron.

Vegetable stew in a slow cooker - step-by-step recipe with photos

The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.

2 zucchini;
a small fork of young cabbage;
6–7 pcs. new potatoes;
2 medium carrots;
1 large onion;
3 tbsp. tomato puree;
Bay leaf;
salt pepper;
garlic to taste.

Preparation:

Cut the zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.

5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French style. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

1 long eggplant;
2 sized zucchini;
4 medium tomatoes;
3–4 garlic cloves;
1 sweet pepper;
1 onion;
1–2 tbsp. vegetable oil;
salt and pepper;
2 bay leaves;
some fresh herbs.

Preparation:

Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
Cut the pepper and onion into small cubes and fry in oil.
Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Recipe for gourmets: fruit and vegetable stew

The dish prepared according to the following recipe will delight you with a piquant taste and pleasant aroma.

In equal proportions we take cauliflower, pumpkin or zucchini, bell peppers and apples. Wash and dry all products. Peel the pumpkin (zucchini), remove the seeds and cut into small slices. Dip them in flour and fry in olive or sunflower oil. Separately, prepare the cabbage, having previously disassembled it into inflorescences. Remove the seeds from the bell pepper, cut into strips and fry. Chop the apples into small slices. Mix all the vegetables in a bowl. Add apples to them. Salt the entire preparation to taste. Place all the ingredients in the mold and bake for a quarter of an hour at a temperature of 170-180 degrees. Instead of apples, you can use quince in this dish.

From the information presented in this article, you learned how to prepare vegetable stew. The recipe with a photo of this dish is offered in four versions. We hope that you will like all of them, and very soon you will delight your family and friends with a delicious vitamin treat.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.

2 small zucchini;
2 bell peppers;
2 carrots;
1 large onion;
4 tomatoes;
salt and pepper to taste;
greenery.

Preparation:

Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
Quickly fry until golden in a little oil and transfer to a saucepan.
Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
Simmer over low gas until the liquid in the saucepan is reduced by half and the zucchini becomes soft.
At the end, add chopped greenberries and, if desired, a little garlic.

Stages of cooking

Peel the potatoes and cut into slices. Place in a saucepan with heated oil, add salt and fry for 5-7 minutes. Chop the onion into half rings and add to the potatoes. When the food turns golden brown, add diced tomatoes and zucchini to it. Mix all ingredients and add salt to taste. Simmer the dish over low heat until the liquid evaporates. Shred the Beijing cabbage and finely chop the green onion. Place these vegetables in a saucepan. Cook the vegetable stew with cabbage, potatoes, and other vegetables for another quarter of an hour. Let's taste the resulting product. If all the ingredients have become soft, the dish is ready. Turn off the heat and add oregano, parsley, basil and dill to the saucepan. Cover the resulting product with a lid and leave to infuse for 10-20 minutes.

Vegetable stew with potatoes - classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.

600–700 g small new potatoes;
1 large onion;
1 large carrot;
1 small zucchini;
½ small head of cabbage;
2–4 tomatoes;
1 large sweet pepper;
3 tbsp. tomato;
garlic, pepper and salt to taste.

Preparation:

Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water and add salt to taste.
Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.

Meat stew with vegetables

There are many options for preparing this dish. We offer you to prepare the most delicious vegetable stew with meat and potatoes according to our recipe.

A kilogram of potatoes.
0.5 kilograms of pork.
Three bell peppers.
One zucchini.
Garlic.
Four tomatoes.
One hot pepper.
Three onions.
Dill.
Vegetable oil.
Parsley.
Ground coriander.
Five tablespoons of tomato paste.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.

1 kg of zucchini;
0.7 kg eggplants;
0.5–0.7 kg chicken fillet;
4 small onions;
the same amount of tomatoes;
3 large potatoes;
2 sweet peppers;
2 carrots;
1 small garlic head;
spices and salt to taste;
greens optional.

Preparation:

Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
Cut the chicken fillet into small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
At this time, throw the potatoes, cut into large strips, into the pan.
After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
Pour about 100–150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.

Vegetable stew with meat

Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.

500 g beef or lean pork;
500 g potatoes;
1 large torch and carrot each;
¼ small head of cabbage;
1 sweet pepper;
salt, pepper, bay leaf;
small chili pepper.

Preparation:

Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.

With beef meat

Vegetable stew, or boeuf bourguignon, is one of the traditional dishes of French cuisine. The recipe with beef meat in the Middle Ages was a “peasant” food, and later it took root in the “high” culinary art.

The method below takes more time than the classic one, but the taste of the dish is more refined.

Ingredients

To prepare the French version of boeuf bourguignon you will need the following products:

beef (it is best to take veal, as it is softer) – 700 g;
bacon – 150 g;
meat broth cooked on beef bone - 1.5 tbsp.;
Burgundy wine (you can take high-quality dry red wine) – 3 tbsp.;
cognac – 3 tbsp. l.;
carrots (small size) – 2 pcs.;
mushrooms (champignons are best) – 100 g;
onions – 2 pcs.;
2 cloves of peeled garlic;
ripe tomatoes – 2 pcs.;
fresh parsley - 2 sprigs;
bay leaf – 2 pcs.;
flour - 3 tbsp. l.;
olive oil – 4 tbsp. l.;
garlic – 2 cloves;
black peppercorns – 10 pcs.;
butter – 4 tbsp. l.;
salt, hot ground pepper and other spices - to taste.

Cooking steps

The cooking process is as follows:

First you need to prepare the beef - rinse the meat in water, dry it, cut into cubes.
Next, wash the carrots, onions, and parsley. Grate the carrots, chop the onions and herbs, chop the garlic.
After this, you need to prepare the marinade. To do this, pour cognac into a large bowl, add onion, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix all this well and add the beef cubes.
Cover the bowl with marinated meat with a lid (or cling film) and put it in the refrigerator for 8-9 hours (preferably overnight).
After the meat has been marinated, preheat the oven to 150°C.
While it is heating, remove the beef from the marinade. Pour 2 tbsp. l. oil in a deep frying pan and fry the meat over high heat until it is covered with a crust on all sides.
Then use a slotted spoon to transfer the beef to another bowl.
In the same pan where the beef was fried, add the bacon, pre-cut into pieces. Fry it until browned and transfer to a bowl.
Then wash and peel the tomatoes, cut them into cubes.
After this, pour the remaining oil into the frying pan, add the onion and garlic from the marinade there, removing excess liquid through a slotted spoon. Add flour and stir until the mixture is toasted.
Next, add tomatoes, garlic, bay leaves to the pan, pour in the broth, part of the marinade, salt and pepper the mixture. Bring it to a boil and stir well so that no lumps form.
Place the bacon and beef in a baking dish, add the mixture from the pan, wine and bake for 3 hours, adding water or broth if necessary.
In about 15 minutes. until ready, melt the butter in a frying pan over medium heat and fry the mushrooms in it for 5-10 minutes until browned.
Then add the mushrooms to the meat mixture, stir and let sit in the oven for 5-10 minutes.

The finished dish can be served with mashed potatoes or boiled rice.

Vegetable stew with eggplants

Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare a vegetable dish from eggplants, you need to take a little more of them.

2 large (without seeds) eggplants;
1 small zucchini;
2 carrots;
2 tomatoes;
1 onion;
2 bell peppers;
2 tbsp. vegetable oil;
100 ml vegetable broth (or just water);
1 tsp Sahara;
2 tsp freshly squeezed lemon juice;
salt, pepper, garlic to taste;
greens if desired.

Preparation:

Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10–15 minutes.
Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.

With zucchini

In the summer season, you can prepare a stew with zucchini, adding other vegetables to taste (eggplant, cauliflower, peppers).

Before serving, it is recommended to decorate this dish with chopped herbs.

Ingredients

To prepare the dish you will need the following ingredients:

lean pork tenderloin – 500 g;
2 large potatoes;
2 young zucchini (if they are overripe, you can take 1 piece, be sure to remove the rough skin);
1 onion;
tomato paste (or replace with cherry tomatoes, cut in half) – 2 tbsp. l.;
spices - to taste.

Step-by-step cooking process

The zucchini dish is prepared as follows:

Fry the pork the same way as in the beef and potatoes recipe.
Next, you need to cut the zucchini and onion into cubes, add them to the meat, fry for another 10 minutes, reducing the heat.
In another frying pan, fry the diced potatoes in parallel and add them to the meat.
At the final stage, add pasta (or tomatoes), spices, pour in 1 tbsp. water and simmer the mixture over low heat, stirring all the time, until the liquid has completely evaporated.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.

medium head of cauliflower;
1 onion;
1 carrot;
1 small eggplant;
the same zucchini;
2–3 medium tomatoes;
1 bell pepper;
salt, pepper, herbs.

Preparation:

Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, chop with herbs, and pour sour cream over each serving.

Vegetable stew with sour cream

Our delicious stew is almost ready. For a bright taste, I add 15% sour cream in a small jar, unfortunately I don’t remember how many grams there are in it. I add sour cream and maybe add a little tomato paste. Mix everything well and close the lid. For 4-5 minutes.

The stew turns out to be finger-licking awesome. The meat is juicy, the vegetables are soft and aromatic. Household members could not be dragged away by the ears.

Soon the garden will have its own vegetables, homemade, healthy, which can be prepared any way you like. Cook with pleasure, and we will try to tell you more delicious and simple recipes. Thank you very much, readers, for your attention.

We are waiting for you to visit us in the “blanks” section. There you will find how to make jam, prepare delicious lecho for the winter and many other recipes.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round, even every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

0.9 kg of white cabbage;
0.4 kg potatoes;
0.3 kg carrots;
2 onions;
3 tbsp. tomato;
salt pepper;
10 g dry basil;
3 bay leaves.

Preparation:

Cut the onion into half rings and fry in a small amount of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
Add coarsely shredded cabbage and stir.
After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.

Stew with cabbage and zucchini

2 zucchini;
1 fork young cabbage;
2 onions;
1 medium carrot;
salt, spices, vegetable oil.

Preparation:

Fry onion rings and grated carrots in a frying pan.
Add the zucchini cubes and cook for 10 minutes over medium heat.
Cut the cabbage into checkers and add to the already fried vegetables. Stir and add a little water if necessary.
Simmer for about 25–30 minutes. Add salt to taste and season with suitable spices.
After another 5-10 minutes, remove from heat.

Stew with zucchini and eggplant

1 eggplant;
2 zucchini;
3 medium carrots;
1 large onion;
2 sweet peppers;
0.5 l of tomato juice;
salt, sugar, pepper.

Preparation:

First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
After the vegetables are lightly fried, add the pepper, cut into strips.
After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
Add salt, a little sugar and your favorite spices to taste. Don't forget to stir, and after another 10-15 minutes the stew is ready to be served.

Vegetable stew with turkey

Vegetable stew: principles of preparation

Vegetable stew with meat is a common dish in many cuisines around the world . Its name comes from the French word “ragoûter”, which means “to stimulate the appetite”. The main principle of its preparation is to simmer over low heat.

This method, unlike cooking, allows you to obtain a more complex and aromatic taste, which is given additional depth by adding various spices, herbs and herbs. Traditionally, water is used as the braising liquid, but some recipes call for the use of wine and beer instead, and in French cuisine, thick sauces.

The following products are used as the main component:

chicken or young veal (so-called blanquette, “white stew”);
pork or lamb;
fish, veal or goose liver, mushrooms, snipe for sauteing, varieties of stew (they are pre-seasoned in a marinade);
ground meat;
meatballs.

Almost any type of vegetable can be added to this dish, depending on the harvest and season.