From the world by thread
There is no need to go into detail about what a stew is. This is a dish of pieces of vegetables, meat, poultry, fish, mushrooms, which are simmered in their own juice or thick sauce. Professional chefs say that in fact this is not even a recipe, but a method of heat treatment. It can be found among many peoples of the world. In Italy, the stew is called coponata, in Georgia - ajapsandali, in Peru - chiriucha, in Moldova - givech.
The French have a special love for stew. Almost every region prepares it in its own way. It is France that is considered the birthplace of stew, since it was the first to publish a recipe for one of the most famous types of stew - ratatouille. And the word “stew” itself comes from the French “ragoûter”, which means “to awaken the appetite”.
Like any famous dish, the stew has its own legend. During the Hundred Years' War, the French fortress of Languedoc found itself in a deep ambush. Reinforcements were far away, and famine had already begun in the city. Then a giant cauldron was placed on the main square, and all the residents began to throw the crumbs of food that remained in stock into it. As a result, the first stew in history was prepared from all this. The besieged held out for several more days. And there reinforcements had already arrived and managed to recapture the fortress.
Vegetable stew with dumplings and beans
A rich, spicy dish for family dinners on cold evenings!
You will need:
460 g canned beans, 300 g mushrooms, 200 g peppers, 200 g leeks, 400 g tomatoes in their own juice, 2 tbsp.
peas, 400 ml water, 1 tbsp. 9% vinegar, salt, pepper, paprika, garlic, sugar, herbs, 200 g flour. Preparation:
1. Chop and fry leeks, peppers, carrots and garlic for about 5 minutes. 2. Add chopped champignons, and after another 5 minutes, peeled tomatoes. 3. Add 300 ml of water or tomato juice and simmer for 20 minutes without a lid over medium heat. 4. Mix flour with pepper, salt, herbs and 100 ml of water, and form small dumplings. 5. Add beans, spices, vinegar and sugar to the stewed vegetables, add dumplings and cook covered for another 20 minutes. 6. 5 minutes before the end, add green peas.
What is stew made from?
Now let's figure out what is needed for the stew. You can choose the ingredients at your discretion. The main thing is to follow a few simple rules for their preparation. All products should be cut into pieces of approximately the same size. For cooking, it is best to use a deep, heavy frying pan, a wide saucepan with a thick bottom, a stewpan, or even a roasting pan. It's great if you have ceramic and clay pots. In this case, the stew can be served directly into them.
There are two main ways to prepare stew. The first is that vegetables and meat are fried separately, then combined together and simmered until cooked. The second is to first fry onions and carrots, after which the remaining ingredients are added in a certain sequence. Meat or hard vegetables like potatoes and pumpkin always go first. After some time, add juicy soft vegetables - zucchini, cabbage, tomatoes. It is extremely important to follow this order, otherwise the vegetables will turn into an unappetizing mushy mass and become tasteless.
During the simmering process, hot water is usually poured in. This should be done in small portions so that the ingredients do not float in the liquid. For a brighter, expressive taste, you can add meat or chicken broth, dry white wine, or tomato paste. Don’t forget about aromatic herbs and spices - create combinations to suit your taste.
Vegetable stew with beets and sauerkraut
The perfect winter stew recipe when fresh vegetables are in short supply!
You will need:
350 g beets, 200 g carrots, 200 g onions, 200 g sauerkraut, 200 ml tomato sauce, 400 g boiled beans, 3 tbsp.
vegetable oil, 150 ml water, 150 g pepper, 3 bay leaves, herbs and spices. Preparation:
1. Fry diced onions, carrots and sweet peppers. Then add the beets and continue frying for 5 minutes. 2. Add tomato sauce to taste, simmer and then add sauerkraut. 3. Stir the vegetables, season, add water and bring to a boil. 4. Simmer the stew over low heat for about 30-40 minutes until the beets are ready. 5. At the end, add boiled beans and herbs and mix again.
Eternal Union
Beef and potato stew is a culinary classic that you will never get tired of. Here you can use meat broth to make it even tastier. Do not cut the meat into small pieces, otherwise they will turn out tough and dry.
Ingredients:
- beef pulp - 500 g
- potatoes - 4 pcs.
- meat broth - 300 ml
- tomato paste - 2 tbsp. l.
- salt and black pepper - to taste
- parsley - for serving
- vegetable oil - 2 tbsp. l.
Cut the meat and potatoes into large equal slices. Heat the oil in a frying pan and fry the beef on all sides over high heat until a thin crust appears. Add potatoes, mix well, fry for 5-7 minutes. Pour in the hot broth, stir in the tomato paste, and bring to a boil. Reduce the flame to low and simmer the stew under the lid for about an hour. Salt and pepper the dish at the very end. Before serving, garnish the meat stew with parsley petals.
Vegetable stew with green peas
Frozen green peas and tomatoes in their own juice add interesting flavor notes to the stew.
You will need:
400 g potatoes, 220 g peas, 200 g tomatoes, 1 carrot, 1 onion, 2 cloves garlic, oregano, pepper, green onions.
Preparation:
1. Chop the onion and carrots and fry together for about 7 minutes. 2. Add potato cubes, whole garlic cloves, oregano and some hot water to the pan. Simmer vegetables until soft. 3. Add chopped tomatoes and simmer the stew under the lid for another 5 minutes. 4. At the end, add peas, green onions, spices and cook for another 7 minutes.
For those on a diet
If your menu contains only low-calorie dishes, a stew with chicken, zucchini and tomatoes will complement it perfectly. For this recipe, you can use chicken fillet or thighs. Choose zucchini that is not too large, preferably sweetish varieties, tomatoes - dense and fleshy. Tomatoes in their own juice are also suitable.
Ingredients:
- chicken fillet – 600 g
- medium zucchini - 2 pcs.
- fresh tomatoes - 4 pcs.
- tomato sauce - 3 tbsp. l.
- salt, pepper, poultry spices - to taste
- vegetable oil - 3 tbsp. l.
- cilantro - for serving
Cut the chicken fillet and zucchini into large equal pieces. Remove the skins from the tomatoes and also chop them larger. Heat a frying pan with oil and fry the fillet until it is completely lightened. Add tomatoes and simmer over medium heat for 5 minutes. Pour in the zucchini, add tomato sauce, mix evenly, add salt and spices, cover with a lid and simmer over low heat for 20 minutes. Since tomatoes and zucchini produce a lot of juice, there is no need to add water. At the end, all you have to do is sprinkle everything with chopped herbs.
Vegetable stew with soy sauce
Here the vegetables do not need to be stewed, but quickly fried, so that each ingredient retains its special taste.
You will need:
1 eggplant, 1 zucchini, half a pepper, 1 onion, 2 cloves of garlic, 1 tbsp.
oyster sauce, 2 tbsp. soy sauce, green onions, 50 ml olive oil, spices. Preparation:
1. Chop the vegetables into strips, the onion into half rings, and finely chop the green onions. 2. Fry both onions and garlic over high heat, add spices and oyster sauce. 3. Lay out the remaining vegetables, fry for another 5 minutes, pour in soy sauce, stir and remove from heat.
Rabbit in the hole
Stew can be turned into an exquisite holiday dish and truly surprise your guests. Rabbit stew in wine sauce is perfect for such cases. Meat prepared this way turns out unusually tender and juicy. But to do this, you will have to marinate it in spices for several hours, or even better, all night.
Ingredients:
- rabbit pulp - 1 kg
- dry white wine – 500 ml
- thin carrots - 2 pcs.
- bell pepper - 2 pcs.
- basil - 5-6 sprigs
- vegetable oil
Marinade:
- olive oil - 1 tbsp. l.
- garlic - 3 cloves
- lemon - 0.5 pcs.
- thyme - 1 tsp.
- marjoram - 1 tsp.
- rosemary - 2 sprigs
- salt and black pepper - to taste
Press the garlic with the flat side of a knife, mix with the zest and juice of half a lemon, olive oil, thyme, marjoram and black pepper. Chop the rabbit into large pieces, pour in the marinade, and leave for at least 4 hours.
Heat a large deep frying pan with oil and fry the rabbit pieces until golden brown. Pour in the wine so that it covers the meat, bring to a boil and reduce the flame. After 10–15 minutes, add carrots in pucks and sweet peppers in slices of the same size. Cover the dish with a lid and simmer for 50–60 minutes. At the end, add salt and pepper to taste. Garnish each serving of rabbit stew with basil leaves.
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Fish story
Stew is such a versatile dish that it can be prepared from almost any product. How about fish stew? For this recipe, it is better to choose sea fish with firm flesh, such as sea bass, hake, cod or tilapia. Just don’t overcook it on the fire, otherwise the fillet will disintegrate into fibers and lose its delicate taste.
Ingredients:
- cod fillet without skin - 600 g
- zucchini - 1 pc.
- bell pepper - 1 pc.
- leeks - 2 stalks
- dark large olives - 10–12 pcs.
- fish broth - 120 ml
- tomato paste - 1 tbsp. l.
- salt and black pepper - to taste
- vegetable oil - 2 tbsp. l.
- lemon juice - 1 tbsp. l.
- parsley - for serving
Cut the cod fillet into fairly large pieces and sprinkle with lemon juice. Chop the white part of the leek into rings and fry in oil in a frying pan. Coarsely chop the bell pepper and zucchini and fry with the onion for 5 minutes. Add the fish and olives, pour in the broth with tomato paste, and mix gently with a wooden spatula. Season with salt and pepper, cover the pan with a lid and simmer for 15 minutes. Divide the fish stew among plates, garnish with herb leaves, and serve.
Spicy vegetable stew in cream
Another recipe, notable for its rich range of aromatic spices.
You will need:
2 eggplants, 2 zucchini, 2 bell peppers, 1 carrot, 1 onion, 3 tomatoes, 100 ml 15% cream, green onions, garlic, basil, cilantro, 0.5 tsp each.
salt, pepper, coriander, dry dill and garlic. Preparation:
1. Cut all the vegetables, except tomatoes, into strips and lightly fry in vegetable oil. 2. Pour in the cream, bring to a boil and simmer for about 7 minutes over low heat under the lid. 3. Add tomatoes, green onions, herbs, garlic and spices, bring to a boil again and remove the stew from the stove.
How to prepare vegetable stew for the winter
In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.
Recipe without vinegar
Ingredients:
- onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
- vegetable oil - 250 milliliters;
- salt - 1.5 tablespoons;
- sugar - 5 tablespoons;
- bay leaf - 4-5 leaves.
How to cook:
- Peel the carrots and onions, wash the tomatoes and zucchini.
- We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
- Peel and wash the pepper, cut it into small cubes and add to the vegetables.
- Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
- Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
- Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
- Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
- Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.
Vegetable stew in pumpkin
A spectacular vegetarian recipe in the Argentine style.
You will need:
1.5 kg pumpkin, 1 ear of corn, 2 potatoes, 1 carrot, 1 tomato, 1 pepper, 2 red onions, 1 bunch of cilantro, 3 cloves of garlic, 50 ml olive oil, 1 liter of water, 15 g of cumin, salt and pepper.
Preparation:
1. Cut off the top of the pumpkin and carefully scrape out the inside. Place it in the oven for 40 minutes at 180 degrees. 2. Roughly chop all the vegetables, put them in a frying pan, simmer for 5 minutes and add water. 3. Coarsely chop the corn, chop the herbs, add to the stew, season and leave covered. 4. Cool the pumpkin, pour the stew into it and put it in the oven for another 15 minutes.
