Beef stew with potatoes and vegetables: step-by-step recipes

Beef stew with vegetables

Beef stew with vegetables is a universal dish for the everyday menu. Vegetables can be added to your taste. I cooked it with eggplants, it turned out to be a very bright, rich taste of meat stew. Try it, beef goes amazingly with vegetables.

Ingredients

• 700 g beef pulp;
• 1 onion;
• 600 g potatoes;
• 1 carrot;
• 1 eggplant;
• 1 bell pepper;
• 2 tomatoes;
• 1 tsp. Worcestershire sauce (optional);
• 3 tbsp. l. soy sauce;
• 1 tsp. spice mixtures “for shurpa”;
• vegetable oil for frying;
• salt, ground black pepper - to taste.

Cooking steps

1. Wash the beef, dry it, cut into small pieces.
2. Fry the beef pieces in vegetable oil on all sides until golden brown. Add the chopped onion half to the meat and fry, stirring occasionally, until the onion is golden brown.
3. Then add soy and Worcestershire sauce (if you don’t have Worcestershire sauce, don’t add it), fry everything together for 5 minutes. Then pour in a little water, about 1/2 cup, cover with a lid and cook over low heat for 1 hour, until the meat is cooked.
4. Wash the vegetables. Peel onions, potatoes and carrots. Remove seeds and stem from pepper.
5. Cut the eggplant into cubes, sprinkle with salt, stir and leave for 15 minutes, then rinse with water and squeeze out the water.
6. Cut onions and carrots into cubes.
7. Fry the onion in vegetable oil for a few minutes, then add the carrots. Salt and pepper. Add diced pepper. Stir and fry everything together for 3-5 minutes, stirring occasionally.
8. Then add eggplant and spices. Stir and fry for another 5 minutes or until the vegetables are nicely golden brown, stirring occasionally.
9. Grate the tomatoes and add to the vegetables. Stir, cover and simmer over low heat until the vegetables are soft.
10. Cut the potatoes into cubes.
11. When the meat is cooked, add the potatoes.
12. Stir and simmer covered until the potatoes are done. If necessary, you can add a little water.
13. When the potatoes are soft, add vegetables to the pan.
14. Stir, simmer the beef stew with vegetables for 5-10 minutes under the lid. Let the dish sit for 20 minutes and serve.
15. An appetizing, aromatic, tasty beef stew with vegetables is ready.

Bon appetit, make your loved ones happy!

Beef stew with vegetables and potatoes

This dish is an excellent option for a hearty lunch or dinner. Stewed meat and potatoes in a sauce that has absorbed the juices of other vegetables can provide gastronomic bliss. Vegetables and their proportions can be changed to your taste and depending on the supplies available in the refrigerator.

Ingredients:

• 500 grams of beef;
• 500 grams of potatoes;
• 200 grams of onions;
• 200 grams of carrots;
• 200 grams of bell pepper;
• 200 grams of tomatoes;
• 200 grams of zucchini (or young zucchini);
• 2 tablespoons of tomato paste;
• 2 tablespoons vegetable oil;
• 1 bunch of fresh herbs;
• salt and spices.

The time it takes to prepare the dish is 1.5-2 hours.

Calorie content: 113.2 kcal/100 grams.

Preparation:

1. Fry the beef cut into pieces in vegetable oil until golden brown;

2. Add chopped onions and carrots to the meat, simmer for 5 minutes;

3. Then add the bell pepper cut into strips and simmer for another 3 minutes;
4. Add tomato paste and simmer it along with vegetables for 5-10 minutes;
5. Peel the remaining vegetables and cut into medium-sized pieces, place everything in a pan with thick walls of a suitable size, place the meat and stewed vegetables on top;

6. Add 2 cups of water to the pan and simmer for 40 minutes with the lid closed after boiling;
7. A few minutes before it’s ready, add salt, herbs and other spices.

Simple potato stew

You don't need a lot of ingredients to make beef and potato stew with extra vegetables.

Need to take:

• 100 ml vegetable oil;
• five large potatoes;
• three hundred grams of beef tenderloin;
• two onions;
• pepper and salt (to taste);
• spices for meat (optional).

Cooking

1. Vegetable oil is poured into a deep frying pan. Place the container on the fire. You need to wait until the oil gets hot.
2. Then put the chopped pieces of meat into the bowl and fry for thirty-five minutes. If necessary, add oil.
3. When the meat turns gray, add finely chopped potatoes and onions (cut into rings).
4. A liter of boiled water is poured in there. Simmer everything together for another fifteen minutes. Then spices and bay leaves are added.

The stew is served with pickles or fresh tomato salad.

With gravy

Now we will tell you how to cook beef stew with gravy.

For this we need:

• two hundred grams of young beef;
• onion head;
• two carrots;
• a spoonful of pork fat (or sunflower oil);
• pepper;
• salt;
• spicy spices;
• one hundred grams of tomato paste.

Cooking process

1. Divide the cooked meat into small pieces. Fry in a frying pan with the addition of vegetable oil or fat (at least twenty minutes).
2. Then you should add a little salt.
3. The onions are cut into small squares, the carrots are chopped and sent to the frying pan.
4. After frying all the ingredients until golden brown, add a tablespoon of flour or half a spoon of starch. Mix everything quickly and thoroughly.
5. Then pour boiled water there. Simmer for another ten minutes. Two or three minutes before it’s ready, add pepper and spices to taste into the beef stew with gravy. We insist for five minutes. After which the dish can be served. This type of stew goes well with mashed potatoes, rice porridge or buckwheat.

Beef stew with tomato sauce

Stew with gravy has Hungarian roots. At home, it is prepared as a first course and is known to many as “goulash”. However, this dish can be an excellent second course and complement rice or any other side dish.

Ingredients:

• 600 g beef;
• 2 onions;
• a shot of olive oil;
• 2 times more tomato paste;
• salt, ground pepper and paprika.

Progress:

1. Onion half rings are placed in a saucepan and fried in oil until golden brown.
2. Next, pieces of washed and dried meat are sent to them.
3. When the beef becomes golden brown, the contents are salted, seasoned and filled with water with tomato paste diluted in it.
4. Stew the stew for 1 hour.

Classic beef goulash with gravy

In order for beef, stewed in large pieces with gravy, to be soft and tasty, the meat should be cut exclusively across the grain and be sure to fry the slices on all sides in small portions in hot oil, sealing the juices inside. The thickness of the sauce and its quantity are determined according to desire and taste.

Ingredients:

• beef – 700 g;
• onions and carrots – 0.5 pcs.;
• tomato paste – 2 tbsp. spoons;
• flour – 2 tbsp. spoons;
• water – 900 ml;
• laurel – 2 pcs.;
• oil – 2 tbsp. spoons;
• salt pepper.

Preparation

1. Slices of meat are fried in oil.
2. Add onion, after 3 minutes carrots, fry until vegetables are soft.
3. Separately sauté the flour, add it to the meat and vegetables along with the pasta, and heat for 2 minutes.
4. Pour in water, stirring.
5. Beef gravy seasoned to taste is simmered until the meat is tender.

Vegetable stew with beef, eggplant and zucchini in a pot

Even before the invention of the multicooker, there was a way to preserve the maximum of nutrients during their preparation. This is stewing in an oven in closed clay pots. Dishes made from pots differ from those prepared in the usual way not only in the content of vitamins, but also in taste. You can verify this by preparing vegetable stew with beef.

Ingredients needed during the cooking process:

• 500 grams of beef;
• 300 grams of potatoes;
• 500 grams of white cabbage;
• 1 piece each: eggplant, zucchini, onion, carrot, bell pepper, tomato;
• salt, pepper and dry herbs - to taste.

Cooking time: 30 minutes to prepare the vegetables and fill the pots with them, and 1 hour to bake the stew in the oven.

Calorie content: 107.3 kcal/100 grams.

Progress:

1. Wash the beef, remove veins and films, cut into pieces;
2. Wash, peel and cut the vegetables into pieces;
3. Place the meat on the bottom of 6 pots, salt, pepper and sprinkle with herbs;
4. Place vegetables on top of the meat in layers in the following order: onions, tomatoes, cabbage, eggplants, carrots, peppers, zucchini, potatoes;
5. Lightly salt and sprinkle with spices on top. Place the covered pots in the oven for an hour. Baking temperature – 220 degrees.

Stew with meat and mushrooms in a slow cooker

Cooking stew in such a miracle of technology as a multicooker has a number of advantages. Firstly, the cooking time is almost halved. Secondly, this method of cooking helps preserve most of the beneficial substances found in meat and vegetables.

For this dish, two main operating modes of the multicooker are used: “Stewing” and “Baking”. When using the “Stew” option, you can cook the stew in the natural juices of meat and vegetables without adding water. In the “Baking” mode, you cannot do without adding water, since the liquid will evaporate very quickly and there is a risk that the dish will burn.

For the recipe with mushrooms you will need the following products:

• 400 grams of beef tenderloin;
• 300 grams of fresh mushrooms;
• 1 onion;
• 3 large potatoes;
• 2 medium tomatoes;
• 1 bell pepper;
• 3 tablespoons of mayonnaise;
• salt and spices to taste.

The time required will be no more than 1.5 hours.

The calorie content of the dish is 171.4 kcal/100 grams.

Algorithm of actions:

1. Cut the prepared meat, mushrooms and onions into pieces and simmer for 15 minutes;
2. Meanwhile, peel and chop potatoes, bell peppers and tomatoes;
3. After a quarter of an hour, add potatoes and peppers to the slow cooker;
4. Mix chopped tomatoes and mayonnaise, pour in ¼ cup of water;
5. Pour the resulting sauce over the stew, add salt, add spices and simmer for about an hour.

How to cook vegetable stew from beef and potatoes

The composition can be very different, this applies to both meat and vegetables. For example, beef, pork and chicken are used to prepare stews. As for the other components, there is a great choice here, and it completely depends on the hostess. But the more different ingredients from the garden are used in preparing the stew, the richer and brighter the resulting taste of the finished dish. In this photo recipe we will talk about a stew with beef meat and a whole range of vegetables, including potatoes.

Ingredients

• Beef meat - 500 gr.;
• Potatoes - 4 pcs.;
• Zucchini - 1/2 pcs.;
• Eggplant - 1 pc.;
• Tomato - 1 pc.;
• Carrots - 3 pcs.;
• Onion (large) - 1 pc.;
• White cabbage - 300 gr.;
• Vegetable oil;
• Ground black pepper;
• Salt;
• Bay leaf - 2 pcs.

How to cook beef stew with vegetables

Ingredients

• beef 300 g
• potatoes 10 pcs.
• tomato juice 400 ml
• carrots 2 pcs.
• onions 3-4 pcs.
• vegetable oil 30 ml
• green beans 200 g
• salt, ground pepper mixture
• garlic 2 cloves

How to cook

1. I'll prepare everything you need. I have different varieties of green beans. If it is long, it is better to divide the pods into several parts.
2. I cut the beef into fairly large pieces, getting rid of veins if there are any. Place in well-heated vegetable oil and fry over high heat until crusts appear.
3. I add carrot slices and onion half rings.
4. Fry everything together, reducing the heat slightly to medium, 5-7 minutes. I add potatoes cut into 4-6 pieces (their size is about the same as meat) and green beans.
5. I stir, add salt and spices. This will allow the vegetables to release their flavor faster.
6. I fry for another 15 minutes so that a golden crust appears on some of the potato slices. If the pan starts to burn, add vegetable oil. It is thanks to frying that the stew will acquire a very rich taste. Pour in tomato juice, add chopped garlic.
7. After boiling, turn the heat to low and simmer under the lid until the potatoes are ready, this will take about an hour.

Beef stew with vegetables is ready. Serve hot, sprinkled with finely chopped fresh herbs (green onions, cilantro).

On a note:

• If desired, vegetables and meat can be cut into smaller pieces, this will significantly reduce the cooking time;
• If you use pasta or fresh tomatoes instead of tomato juice, you need to add water.

Beef stew with potatoes

Food preparation is easy and simple. There is no need to think through it in advance so as not to forget one of the components. All products are always at hand and there are only a few of them. The main thing is that there is meat. As for vegetables, potatoes and carrots seasoned with onions will suffice. The meat should be well cooked and soft.

The dish always turns out satisfying, with the smell of aromatic spices and seasonings. It is no coincidence that, translated from French, the word “ragoûter” means stimulating appetite. It is enough to not only feed the family, but also unexpected guests.

What we need:

• 500 g beef;
• 300 g potatoes;
• 1 large carrot;
• 2 onions;
• 2-3 cloves of garlic;
• 60 g tomato paste;
• vegetable oil;
• Bay leaf;
• ground black pepper;
• salt;
• dried herbs or dill;

Beef stew

Ingredients

• 500g Beef
• 40g Lard or pork skin
• 2 pcs Onion
• 6 pcs Potatoes Medium size
• 1pc Red bell pepper
• 250g Broccoli
• 1pc Zucchini
• 100gGreen peasFrozen
• 2 tbsp paste per 1 tbsp water Tomato paste diluted with water
• Bunch of Dill
• 5pcs White cabbage leaves
• 1/3 cup Vegetable oil
• 3 teeth Garlic
• PinchSalt
• To taste Ground black pepper
• PinchTurmeric

Step by step recipe

1. Heat the oil in a cauldron, add lard or greaves, fry well so that the greaves decrease in size.
2. Then add finely chopped onion, garlic and fry everything thoroughly until golden brown.
3. Next, cut the meat into squares, approximately 2x2 cm, fry well over high heat until the meat is covered with a crust. Salt, pepper and add turmeric. Mix everything well.
4. Next it’s time to add the potatoes, cut them lengthwise and shred them into thin crescents. Stir and wait until it turns golden.
5. Next add finely chopped bell pepper.
6. Followed by broccoli, also finely chopped.
7. Zucchini, cut into thin slices, in the photo I have squash, frozen, it will taste the same.
8. Then green peas.
9. Tomato paste.
10. Mix everything thoroughly and sprinkle with herbs on top.
11. and the last ingredient: cabbage leaves. Gently cover our stew with them, close the lid and simmer for 2 hours over medium heat.
12. After 2 hours, the dish is ready.