Beef stew with potatoes in the oven. Beef stew recipe. Bake the dish in the oven

Prepared by: Marina Zolotseva

03/30/2015 Cooking time: 3 hours 0 minutes

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A surprisingly simple recipe for stew in the oven, which even a novice in the kitchen can repeat. You simply can’t help but like this dish, as it perfectly combines juicy meat and tender vegetables.

Cooking meat stew with potatoes

Meat stew with potatoes is an excellent option for a hearty lunch or dinner. Additional ingredients, vegetables, can be replaced as desired, adding new notes of taste each time.

Purpose: For lunch / For dinner Main ingredient: Meat Dish: Hot dishes / Stew

Ingredients:

Meat – 300 grams
Onion - 2 pieces
Garlic - 2-3 cloves
Tomato paste - 1 tbsp. spoon
Flour - 2 tbsp. spoons
Bay leaf – 1 piece
Rosemary – 1 piece
Carrots – 1 piece
Potatoes - 3-4 pieces
Green peas – 150 grams
Salt - 1 pinch
Pepper - 1 pinch
Vegetable oil - 1-2 tbsp. spoons

Number of servings: 4-6

How to cook

The recipe for making meat stew with potatoes is very simple. First you need to wash, dry and cut the meat into medium pieces. Pour a little vegetable oil into the frying pan and add the meat there.
You need to fry the meat until a crust forms, and then remove it and set it aside for a while.
While the meat is frying, you can peel and cut the onion into small cubes. Peel the garlic and also chop it. Add onion and garlic to the pan in which the meat was, and fry until golden brown.
Add tomato paste, stir and fry for a couple more minutes.
Now you can send back the meat. Add flour, mix thoroughly and fry for about 2-4 minutes.
Add water or broth. Season with salt and pepper to taste, add a bay leaf and a sprig of rosemary, and add your favorite spices if desired.
Bring to a boil, cover and simmer over low heat for about 1 hour 15 minutes.
During this time, you can prepare potatoes and carrots. They need to be washed, peeled and cut. Add to the meat and cook for about 30 minutes until the vegetables are soft.
About 5-7 minutes before readiness, you can add more green peas. That's all, the meat and potato stew is ready at home and the dish can be served.

Recipe ingredients:

1.1 kg. beef shoulder blade, cut into 5 cm cubes (see Note)
Vegetable oil, for frying
2 tbsp. l. unsalted butter
2 medium carrots, cut into 6 pieces
5 cloves garlic, crushed
1 tbsp. l. tomato paste
1/3 tbsp. all-purpose flour for dredging the meat
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
10 tbsp. cold water, or chicken/beef broth, homemade or canned lightly salted
0.6 kg. medium red potatoes, quartered
4 medium carrots, cut into 5 cm pieces.
2 celery stalks, cut into 5cm pieces.
7 canned, peeled tomatoes, mash with your hands
2 - 3 tsp. red wine vinegar, or to taste

How to cook vegetable stew with eggplants, zucchini and potatoes

Need a delicious and satisfying dinner, but time is short? Here's a very simple recipe for a delicious meat stew. The ingredients are simple and, especially during the harvest season, are present in almost all refrigerators in the country. Preparing the dish is very simple and quick.

Ingredients:

400 grams of meat (any kind can be used), in our case pork;
1 carrot;
3 potatoes;
bulb;
2 small eggplants;
1 zucchini;
2 sweet colored peppers;
2 tablespoons of tomato paste;
a little vegetable oil;
about 1 glass of water;
a teaspoon of ground paprika;
a little salt and pepper to taste (I recommend a mixture of peppers);
a teaspoon of khmeli-suneli;
3 cloves of fresh garlic (or a tablespoon of ground);
greenery.

Cooking steps:

Rinse the meat thoroughly, dry it from water and cut into pieces, approximately 2*2 centimeters.
Cut the zucchini into cubes comparable to the meat. If you are preparing a young vegetable, with a thin peel and soft, unformed seeds, then you do not need to peel it.
Cut the pepper into cubes the same size as the zucchini. Cut other vegetables (carrots, potatoes, onions, eggplants) in the same way.
To prevent the eggplants from becoming bitter in the dish and spoiling your dinner, they must first be cut into cubes, salted and mixed. Leave it like this for half an hour. The salt will start the process of moisture release, and with it the bitterness will come out. You can also fill it with salt water for the same time.
Fry the meat pieces in vegetable oil until lightly browned and toasted. Then add the onion and fry for 3 minutes.
Then add all the other vegetables except potatoes, spices, salt and mix thoroughly. In this form, simmer for 5 minutes under the lid. The vegetables will begin to release juice and a wonderful aroma.
Add tomato paste, a little water and stir. As soon as the stew boils again, add the potatoes, stir and simmer, covered, until the potatoes and meat are completely cooked. 5 minutes before it’s ready, don’t forget to add the garlic. It must be passed through a garlic press.
Sprinkle the finished dish with chopped herbs. Bon appetit!

Beef stew - general cooking principles

You don't have to have culinary talent to make a delicious and satisfying beef stew. Even an inexperienced cook can handle such an easy-to-prepare dish.

To prepare a dish from kitchen utensils, you will need a cauldron or a fairly deep frying pan in which the meat will be fried, and then the stew itself will be stewed for a long time. Another frying pan is needed for vegetables, which after frying with other products are added to the meat.

Frying pans and cauldrons must be thick-walled. It is in such dishes that the food reaches readiness evenly, and during prolonged stewing the dish does not burn.

Beef stew can also be prepared in a multicooker; this collection contains a stew recipe for a Panasonic multicooker equipped with the “Baking” and “Stewing” functions.

The stew is especially tasty when it is cooked in the oven in pots. The dish is not just stewed, but simmered, absorbing all the aromas and tastes of the original products.

Beef for stew is suitable in any form: frozen, chilled or fresh. Be sure to defrost frozen meat in advance.

In addition to onions, you can add any vegetables, mushrooms, sour cream and even sour milk to the beef stew.

Spices and herbs are added according to the recipe or added not too spicy to your liking.

Vegetable stew with meat, zucchini, cabbage and potatoes

I would also like to make this recipe in a slow cooker. It really simplifies the work for us housewives. If you don't have such an assistant at hand, you can cook the dish on the stove. This is also very simple. Unlike the previous recipe, we first fry the meat and vegetables a little and then simmer them.

Ingredients:

one chicken breast;
small zucchini;
one carrot;
4-5 potatoes;
half a head of small cabbage;
bulb;
2 tablespoons of tomato paste (you can use pureed tomatoes);
a little vegetable oil;
salt and spices to your taste.

Cooking steps:

Cut the chicken fillet into cubes. Before cooking, you need to completely defrost the meat. Better yet, use fresh. Pour a little oil into the multicooker bowl and place the breast pieces. Set the time to 20 minutes and the “Frying” mode. As soon as the oil begins to sizzle, fry the meat for 5 minutes, stirring occasionally. The lid must be opened during frying.
While the chicken is roasting, prepare the following items. Cut the zucchini into half circles if they are small. Larger fruits can be cut into cubes. Also, chop the carrots, onions and potatoes into cubes. Shred the cabbage.
After 5 minutes, add onions and carrots. Stir and fry for another 5 minutes. Then add zucchini and potatoes. Fry for the remaining time.
Now you need to add cabbage, all the spices, salt and tomato paste to the stew.
Crush the garlic in a press and stir everything thoroughly. Set the “Extinguishing” mode for 20 minutes. Cover with a lid and wait for the signal to complete the process without opening the lid. If your dish seems a little dry, and this can happen due to insufficient juiciness of the vegetables, add a little water.
. In 20 minutes, such beauty will be waiting for you under the lid. The dish can be sprinkled with herbs and served immediately.

Potato stew with meat and vegetables

This dish delights with a variety of vegetables and turns out very tender. Before you start preparing it, you need to prepare the following products:

pork – 400 g;
potatoes – 4 pcs.;
small zucchini – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
tomato – 5 tbsp. l.;
garlic – 3 cloves;
vegetable oil - 4 tbsp. l.;
laurel leaf – 1 pc.;
salt and other spices - to taste.

Cooking potato stew with meat: recipe

First, let's prepare all the vegetables - peel and wash them. Mix tomato sauce, pressed garlic, salt and pepper in a deep plate. Dilute the mixture with 1.5 cups of cool boiled water.
In a frying pan in vegetable oil, fry the meat cubes until half cooked. Place it in another bowl for further cooking. Fry the chopped carrots and potatoes until golden brown in the same frying pan.
Place the root vegetables in the pan where the pork is. We use the frying pan again and fry the chopped zucchini in it. Transfer to a saucepan. Finely chop the onion and add it to the rest of the ingredients without heat treatment.
Pour the contents of the pan with the tomato sauce that was stirred at the beginning. The liquid should cover all the food, so add more water if necessary. Now add salt and pepper.
Mix the future potato stew with meat. Simmer at medium temperature until the potatoes are fully cooked. This will take approximately 30 minutes. Keep the lid closed during cooking. Stir the contents of the pan periodically.

Beef stew recipe

by Maxim Frolov Published: June 23, 2014

Yield:
8 persons
Preparation:
15 minutes
Cooking time:
3 hours 0 minute
Total:
3 hours 15 minutes

Just imagine: a fragrant dish of juicy pieces of fried...

Ingredients

3 tbsp.
1 tbsp.
1 kg.
1 PC.
3 pcs. cloves
100 gr.
4 tbsp.
1/2 tsp.
4 things.
2 pcs.
2 tbsp.
taste

Instructions

We will start preparing the stew by cutting the meat into small cubes. Thoroughly salt and pepper it on all sides.
The next step is to cut the onion into small cubes...
...and chop the garlic finely.
Now heat olive or vegetable oil in a frying pan over high or medium heat.
After you are sure that it is warm enough, put a piece of butter there. Be careful - after this the oil will begin to splatter heavily.
Fry the meat for a few minutes on one side...
...and then turn it over and fry the same amount on the other.
When the meat is sufficiently browned, transfer it to a plate without removing the pan from the heat.
Reduce heat and add chopped onion and garlic to the same pan.
Mix the vegetables and fry them until golden brown. At this stage of cooking they may not look very respectable - please don't be upset - this will not affect the taste of our stew.
Add a tablespoon of tomato paste to the onions and garlic...
...and cook for about another minute.
Now it's time to add the beef broth to the pan. This should be done gradually, constantly stirring the contents of the pan.
Return the meat to the broth...
...and mix everything thoroughly.
Salt, pepper...
...and add a little sugar. Half a teaspoon or so.
All that remains is to add a little Worcestershire sauce, bring the broth to a boil,...
...then reduce the heat to low and cover the stew with a lid. And simmer, simmer, simmer.
The stew will simmer for one and a half to two hours. In the meantime, let's not waste time and prepare the rest of the ingredients. So, we clean the turnip and cut it into small cubes.
We also peel the carrots and cut them into cubes.
It’s perfect as a side dish for stew, so now you can start preparing it.
After the required time has passed, open the lid of the pan. Mmm... what a scent. Place the chopped vegetables there, mix everything again, close the lid and cook for about 30 minutes. If a lot of liquid from the stew has boiled away, then add more broth to it.
After 30 minutes the beef stew should look something like this. Beautiful, isn't it? And what a scent...
The main stages of preparation are over, only the finishing touches remain. Finely chop the greens...
...and add it to the stew. Stir again and remove the pan from the heat.
The beef stew is ready, it is recommended to serve it hot. Bon appetit!

Kitchen:
Dish:

Calories: Not specified

Cooking time:
Not specified
Ingredients:

- meat - 500 gr., - potatoes - 5 pcs., - bell pepper - 1 pc., - carrots - 2 pcs., - onions - 2 pcs., - water - 1 l., - salt, pepper, spices - to taste, - vegetable oil - 50 gr., - tomato paste - 2 tbsp., - garlic - 3 cloves, - chili pepper - 0.5 pcs.

Recipe with photos step by step:

Cut the meat into small cubes. Prepare the vegetables for further cooking. Cut the onion into half rings. Cut the carrots into small cubes. Pour a little vegetable oil into a thick-bottomed pan, preferably cast iron, and heat it up. Throw in the onions and start frying. Throw the meat into the onion. Add a little salt and pepper. After frying the previous ingredients, you can throw in the carrot sticks. Meanwhile, chop some chili pepper, garlic and bell pepper. We also send them for frying. Peel the potatoes and cut them.

Add water. Water should not completely tear vegetables and meat. Salt again and pepper to taste. Leave to simmer with the lid closed over low heat until the meat and vegetables are cooked. This is approximately 40 minutes. After the potatoes are cooked, you can add them to tomato paste. It is important to do this at the end of cooking. Otherwise the potatoes will become hard. Serve with pickled onions and herbs.

Bon appetit!

Stew is a dish from the “whatever was in the refrigerator” class.

This is not entirely true in practice, but by looking through a collection of recipes, you can be sure with almost one hundred percent accuracy that most of the available products will go into one recipe or another.

Vegetable stews, in addition to being accessible and healthy, are also extremely tasty. By adding meat to them, they achieve a richer, “satisfying” taste and a truly higher calorie content of the dish.

It is beef in vegetable stew that creates the necessary taste balance, thanks to its relatively low fat content and the absence of a specific taste inherent, for example, in lamb.

Stew with potatoes and meat in spicy sauce

The stew cooked in spicy sauce is very juicy and aromatic. A hearty dish will feed you tasty and varied.

Ingredients:

700 g pork.
Six potatoes.
Big sweet pepper.
Yellow pepper and half a green one.
Red and green chilies.
Red onion.
30 grams of butter.
Vegetable oil.
Art. a spoonful of tomato paste and sugar.
Three tbsp. spoons of flour.
Two cinnamon sticks.
Two pinches of aromatic cumin.
Eight peas of allspice and black pepper.
Three laurel trees.

Cooking method:

Cut the meat into two-by-two cubes. Fry on all sides in a frying pan.
Cut the onion, potatoes and pepper into large pieces.
Chop the chili pepper into medium pieces.
Place all the vegetables (except potatoes) on a baking sheet and bake in the oven for half an hour at 280 degrees.
Place butter in a saucepan and add a little vegetable oil.
Add a spoonful of tomato paste. Sauté over high heat for up to seven minutes, stirring constantly. When the taste of raw tomatoes goes away, the oil will turn yellow-red.
Add sugar and “tie” it with the paste. Add one and a half spoons of flour to achieve a sauce consistency, stirring constantly. Pour boiling water. Add salt.
Place cinnamon sticks, allspice and black peppercorns, and bay leaves in a saucepan. Add cumin. Leave to cook for ten minutes.
Cover the meat with flour. Fry a little and pour into a deep saucepan. Add potatoes and pour in spicy sauce. Cook for at least half an hour. Ten minutes before the end of cooking, add vegetables from the oven.

Stew with potatoes and meat, with white wine

The most delicate and aromatic dish with a sweet and sour taste of spices is a good lunch or dinner.

Ingredients:

700 grams of beef.
Onion.
Four cloves of garlic.
Three carrots.
Five potatoes.
Two sprigs of rosemary.
Celery.
Art. spoon of tomato paste.
A quarter liter of white wine.
Mix of peppers and salt - to taste.
Meat broth.

Cooking method:

Cut the beef into small slices and fry in a deep frying pan. Add salt and pepper a little.
Cut vegetables into medium pieces. In a separate frying pan, first fry the onion, then add the garlic and carrots. Fry for a few minutes and add celery. Cook until half cooked, gradually adding broth.
Place tomato paste in a saucepan with meat, mix well, add rosemary.
After a couple of minutes, pour in white wine, wait until the alcohol evaporates and pour in the meat broth. Remove rosemary. Add potatoes half an hour before the end of cooking.
Fifteen minutes before the end, add vegetables from the frying pan.

Hearty and flavorful stew

Traditionally, it is a stew of beef with vegetables and potatoes. This dish will be a complete lunch or dinner, as they say, two in one: both meat and side dish. If you wish, you can add other vegetables not listed in the recipe.

Compound:

1 kg beef;
5-6 potatoes;
5-6 tomatoes;
3-4 onions;
3-4 bell peppers;
salt;
blend of spices;
refined vegetable oil;
greenery.

Preparation:

On a note! Using this recipe as a basis, you can prepare beef stew in a slow cooker. To do this, select the appropriate option – “Quenching”.

Stew with potatoes and meat: summer with chicken

The dish is prepared in the summer from vegetables that have just been picked from the garden. The stew turns out very fresh and fragrant.

Ingredients:

800 grams of chicken.
Eight potatoes.
Bulb.
Carrot.
Bell pepper.
Three cloves of young garlic.
300 grams of cabbage.
A pinch of curry.
50 grams of cheese.
150 grams of sour cream.
Sunflower oil.
Half a bunch of dill and parsley.
120 ml broth.
Kitchen salt.
Mix of peppers.

Cooking method:

Cut the chicken meat into small slices. Salt and pepper. Fry in oil until half cooked.
Place diced potatoes in a saucepan with the meat.
Turn the pepper and carrot into strips, chop the onion into cubes. Simmer everything together in a separate frying pan.
Add vegetables to the saucepan with meat. Add curry.
Cut the garlic into slices and add to the meat. Pour in the broth. Simmer for about fifteen minutes, stirring occasionally.
Chop the cabbage and place it in a saucepan.
Grate the cheese and mix it with sour cream. Pour into a saucepan. Simmer covered for another ten minutes. Sprinkle the finished dish with plenty of fresh herbs.