Stewed potatoes with meat: 8 recipes for how to stew potatoes deliciously

Stewed potatoes with meat! The most Russian and most national dish that real Russians are ready to eat every day, as long as there is more meat. Hundreds of recipes for such a dish are stored in the memory of housewives, each with their own secret hidden up their sleeves.

Recipes:

Stewed potatoes with meat in a pan - a step-by-step classic recipe, simple and quick
Stewed potatoes with chicken and cabbage in a slow cooker
Delicious stewed potatoes with beef in a cauldron
How to cook stewed potatoes with meat stew in a saucepan
Stewed potatoes with meat in the oven - recipe in a pot
Recipe for stewed potatoes with meat and mushrooms in a pan
Stewed potatoes with meat in a frying pan - a simple quick recipe
Hearty potatoes with meat and vegetables stewed in a slow cooker
How to stew potatoes with meat very tasty and correctly: secrets and tips

No matter how much I cook it, it turns out differently every time, apparently the taste depends on everything - the type of meat and potatoes, the heat regime, seasonings and additives. And it never turned out tasteless - neither in my youth, when I was an inexperienced housewife, nor now, when I am already experienced, but lazy - I got into cooking quickly.

In short, it is almost impossible to spoil potatoes and meat stewed by inept cooking - well, if only you soak a pack of salt or burn it in the coals. Therefore, let’s try to cook, feed the family to their fill, please the guests and receive well-deserved praise.

The main thing in our cooking is not to be too distracted by social networks until we put the fire on a small fire... it’s especially good for those who have a stove with a timer - set the time and go to your “classmates”, they will be ready to call and invite you to dinner.

Well, we were joking and it will be, we put the food on the table and start cooking. We will pamper and delight!

We start with something simpler and gradually complicate it, introducing new components and different flavoring delights.

Stewed potatoes with meat in a pan - a step-by-step classic recipe, simple and quick

Simple, without any special frills, but tasty and satisfying, and most importantly, cut a salad of fresh cucumbers and tomatoes, or take pickled ones out of a jar and dinner will be royal!

We cook in a saucepan with a thick bottom - it will definitely be tastier and will not stick to the bottom.

Ingredients for stewed potatoes with meat:

half a kilo of any meat, absolutely any that is in the refrigerator, as long as it is without bones;
large onion;
one carrot, if you don’t like it, you don’t have to put it in;
a kilo of potatoes, preferably medium-sized ones, they are more convenient to peel;
a little vegetable oil for frying;
lavrushka - to those who love;
a small bunch of green onions and dill;
black pepper and any seasonings, salt to taste.

How to stew potatoes with meat very tasty, simply and quickly:

Place a frying pan on high heat with a couple of tablespoons of vegetable oil and quickly cut the meat, place it in a heated frying pan and fry until golden brown.
Add half a teaspoon of salt and spices, fry for another minute and a half and add finely chopped onions, fry until golden brown and add grated carrots, stir just a little and remove from heat.
Place the roast in a thick-walled pan and fill it with a small amount of water - about a glass, set it to simmer on the smallest flame so that it literally barely gurgles and cover tightly with a lid, let it simmer for half an hour, while we peel and cut the potatoes, some prefer cubes, others... sometimes in slices, but I generally like it large – in quarters.
Place the potatoes in a saucepan and add water so that the potatoes stick out of the water well; if you fill them completely, you will not get stewed potatoes, but a thick potato soup, and turn up the heat.
After boiling, reduce the heat again so that it barely gurgles and close the lid tightly for half an hour.
We taste it, add salt and pepper if necessary, throw in the bay leaf, turn it off and let it stand until it’s full. Ready!

Place on plates and immediately sprinkle with finely chopped herbs... for special gourmets, you can add finely grated hard cheese and a couple of cloves of garlic to the greens!

Video recipe:

How to cook potatoes stewed with pork in a cauldron

A very simple and quick recipe for stewing potatoes with meat. You will need a minimum of ingredients. All of them are standard and are present in almost every kitchen.

Ingredients:

700 grams pork pulp
2 medium onions
spices to your taste (for example, a special mixture of seasonings for stewed potatoes with meat)
10 medium potatoes
50 grams of vegetable oil

Preparation:

1. Rinse the pork and cut into small pieces.

2. Heat oil in a cauldron. It should be completely hot.

3. Chop the onion into half rings as you like.

4. Place the meat in hot oil. Simmer it for 10-15 minutes, add onion to it. While they are stewing together, cut the potatoes.

5. Peel the potatoes and cut into cubes, like meat. Add to the meat and onions and stir. Simmer for 10 minutes, then add a little water. Add salt and season to taste. You can also use only ground pepper as spices.

6. Cover with a lid and simmer at moderate power for about half an hour. In 10 minutes you can add finely chopped herbs.

Stewed potatoes with chicken and cabbage in a slow cooker

Well, of course, it’s fun to cook in a slow cooker, but this recipe can also be used by those who don’t have a slow cooker at all, but do have a deep frying pan or a Dutch oven.

Compound:

half a kilo of chicken, potatoes and cabbage, chicken, of course, is better if filleted, but with bones it’s also quite suitable - there will be something to savor;
large onion;
50 grams of vegetable oil;
two cloves of garlic;
salt and pepper, spices to taste;
lavrushka

Preparation:

We cut or chop the chicken into small pieces, onions and garlic into small cubes, cabbage into strips, potatoes into large slices, for experienced housewives it is quite possible to cut all this as you go.
Turn on the “Frying” mode for 15 minutes and pour vegetable oil into the multicooker bowl.
After heating, add the chicken and a teaspoon of salt, fry until golden brown, stirring, and add onion, garlic and spices as desired, fry.
Place the potatoes and cabbage on top, pour in a glass of boiling water from the kettle and turn on the “Stew” mode for about forty minutes.
Five minutes before the end, taste for salt, add some salt if necessary, and add bay leaves.
After finishing cooking, let it brew.

Sprinkle with chopped herbs and you are ready to eat!

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Delicious stewed potatoes with beef in a cauldron

A tasty and nutritious dish, very suitable for winter, when the body spends a lot of energy to heat itself. The calorie content will allow you to spend a long time on a winter walk, skiing or skating without feeling the cold. It is best to cook in a cauldron.

Compound:

kilogram of beef tenderloin;
two kilos of potatoes, preferably medium-sized;
ground black pepper or peas;
basil, coriander;
laurel leaf;
large onion;
a couple of tablespoons of vegetable oil;
salt;
a few sprigs of dill and parsley, a few green onions.

Preparation:

We cut the beef into small pieces, so it will cook faster and be softer, and fry it in a cauldron in vegetable oil, seasoning it with salt and pepper carefully.
Pour in a glass of water and switch to medium heat, close the cauldron with a lid.
We wait for the water to evaporate and the meat to rustle again and begin to fry.
Add onion, cut into thin half rings, basil and coriander to taste, usually a few pinches are enough, and fry lightly.
Pour in the potatoes, cut into large chunks, or even into quarters, pour in two or three glasses of water, bring to a boil and reduce the heat to low, leave to simmer under a tightly closed lid for about forty minutes.
After this time, taste for salt, add more salt if necessary, throw in the bay leaves and turn off the stove.

Sprinkle with finely chopped herbs directly into the plates; in winter it will bring incomparable pleasure!

How to cook stewed potatoes with meat stew in a saucepan

Well, it’s quite simple, even a child can do it if he decides to please his parents with lunch! It is advisable to buy more expensive stew, from a good manufacturer, and even better, of course, homemade...

Compound:

half-liter jar of stew;
a kilogram and a half of potatoes;
large onion;
a little vegetable oil;
salt and pepper to taste.

Preparation:

Peel the potatoes, cut them into thick strips and place them in a saucepan, add water so that a layer of potatoes a couple of centimeters thick remains above the water.
Place on medium heat and cover with a lid.
After boiling, turn down the heat further until it gurgles slowly.
We fry the onion in a frying pan - fry the onion, cut into small cubes, in oil until golden brown, put the stew in the frying pan to heat.
When the potatoes are ready, after about twenty minutes, put the stew with onions in the pan with the potatoes, stir, salt and pepper to taste and turn off the stove. Let it brew until it becomes more aromatic.

You can serve with herbs and mayonnaise. But the most delicious thing is to add a good spoonful of homemade sour cream to the plate!

I advise you to take note:

The most delicious vegetable stew
Stewed cabbage - 10 cooking options

Chinese Stew with Potatoes

A few new ingredients and the usual stewed potatoes taste more exotic. This is how this dish is prepared in China!

You will need:
900 g potatoes, 350 g pork belly (including skin), 300 g pork tenderloin, 2 small onions, 2 clove spice buds, 1 star anise, 5 tbsp.
l. soy sauce, 1 tsp. Sahara. Preparation:

1. Cut the brisket into slices and place in a preheated saucepan. Fry over medium heat until all the fat is rendered and the lard turns into cracklings. 2. Pour the meat, cut into large pieces, into a saucepan and fry over high heat until golden brown. 3. Cut the onion into half rings, add to the meat, fry until it turns golden. Then pour in soy sauce, sprinkle with sugar and simmer the meat and onions for 12 minutes. 4. Pour boiling water over the contents of the saucepan. Add seasonings. Simmer on low heat for about an hour. 5. Cut the potatoes into large cubes. Place in a saucepan on top of the meat. Simmer for another half hour. The potatoes should start to soften a little.

Stewed potatoes with meat in the oven - recipe in a pot

Meat in pots is very tasty and requires cooking for Sunday lunch and the holiday table, because no matter how you look at it, it’s a chore. But I’m a cunning lady; I’ve long since learned to handle this kind of thing in 15-20 minutes. That’s why I don’t use pork or beef, but broiler thighs. Designed for four pots.

Compound:

a bunch of greens, whatever you have on hand - onions, parsley, basil;
a glass of homemade sour cream;
12 medium-sized potatoes;
large onion;
four large chicken thighs;
four cloves of garlic;
ground black pepper;
one hundred grams of hard cheese;
a tablespoon of semolina;
level teaspoon of salt.

Preparation:

Mix sour cream with salt, finely chopped herbs and pepper.
We put the thighs to marinate in this mixture, and in the meantime we peel the potatoes and cut them into large slices.
Place the potatoes equally into the pots and pour half a glass of water into each.
We take the thighs out of the marinade onto a plate and pour the marinade equally into each pot.
We place onions, cut into thin half rings, into each pot, and place the thighs, lightly rolled in semolina, on top.
Pots on a baking sheet and in the oven, temperature 220 degrees for 20 minutes, open.
When the thighs are browned, sprinkle grated cheese mixed with finely chopped garlic on top of each pot and close the lids.
Simmer at 160 degrees for half an hour.

It turns out indescribably delicious!

Recipe for stewed potatoes with meat and mushrooms in a pan

Meat with mushrooms is always very tasty! And potatoes will add volume and satiety to the dish. The pan must be used with a thick bottom.

Compound:

half a kilo of pork tenderloin;
half a kilo of boiled mushrooms of any kind;
kilo of potatoes;
large onion;
half a glass of sour cream;
a little vegetable oil;
salt and pepper to taste.

Preparation:

Fry the meat, cut into small cubes or strips, in a heated frying pan until golden brown.
Place the mushrooms in the pan and fry along with the meat.
After this, add the onion and salt and pepper.
Place in a saucepan, pour in a couple of glasses of water and simmer over low heat.
Lightly fry the potatoes in a frying pan, cut into large strips and place them in the pan.
Add sour cream and simmer for another ten minutes under a tightly closed lid over low heat. If necessary, add salt and pepper.

Bon appetit!

Delicious homemade potatoes with pork in a frying pan (step by step)

I don’t claim originality, and I’m also not sure that my recipe is the most correct. But I’ve been stewing potatoes this way for many years. I offer a step-by-step recipe for my dish. I cooked in a frying pan, you can also use a roasting pan, a cauldron - anything with thick walls and a bottom.

Take:

Potato tubers – 1 kg.
Pork – 800 gr.
Onions - a couple.
Big carrot.
Garlic cloves – a couple.
Pepper, paprika, bay leaf.

Step-by-step recipe with photos

First of all, wash the piece of meat, and, importantly, dry it thoroughly. This is important because the water begins to splash during frying. Trim off the excess, although if you like it fattier, don’t remove the lard; the roast will turn out richer. The size of the pieces matters. If they are too small, you simply won't find them in the roast. Therefore, do it larger, but in moderation.

To fry any meat, it is better to take a frying pan with thick sides and bottom. Fry over high heat, without going far, as you need to constantly stir the pieces.

Chop the onions and carrots. For me, I need large slices of carrots, I like it better this way. Divide with wheels; if the specimen is large, then cut them in half. Cut the onion into simple cubes.

Add the chopped vegetables to the pork and stir. There is no need to add spices yet. Continue cooking until the onion is soft. This is approximately 8-10 minutes. Make the fire moderate, or a little stronger. When the onion reaches the desired temperature, add the spices and stir the contents. Immediately reduce the heat to low.

At the same time, take care of the potatoes. Chop the peeled tubers. I recommend cutting into cubes of different sizes, small and large. Small ones, then they will boil and give the desired thick consistency to the dish.

Place the potato slices on the meat and add spices. Pour in a quarter glass of water and turn the heat to low. I'm giving away a little secret here. Potatoes do not need to be mixed with meat. Steamed, it tastes much better. Cover the pan with a lid and simmer the dish for 25-30 minutes.

After the specified time, mix the ingredients. Now you can salt the dish and add garlic. Add it at the very end to preserve the aroma of the spice.

Pour boiling water over and add salt. Simmer for the last five minutes, increasing the heat slightly.

Stewed potatoes with meat in a frying pan - a simple quick recipe

Well, everything is very simple here! Only it’s better to use chicken meat, for quicker cooking, let’s say – in a hurry.

Compound:

Meat, potatoes and onions in arbitrary proportions.
Salt and pepper to taste.

Preparation:

Cut the meat into small cubes and fry in vegetable oil, add salt and pepper.
Add diced onion and fry lightly.
Lay out the potatoes, lightly fry with the meat and onions, stirring and pour in a glass or two of water.
Close the lid tightly and simmer over low heat until done.

Second courses

As a second course, stewed potatoes with meat contain virtually no liquid. This stew has a uniform consistency, the pieces are well separated from each other.

You can cook this stewed potato in a deep frying pan or saucepan on the stove. To do this, heat the vessel and heat vegetable oil (fat, sometimes butter) in it. To give the meat juiciness, first fry onions and carrots. They are cut into large half rings. Add the meat product to the fried vegetables, cover it with a lid and simmer until half cooked. Then add potatoes and fill the contents of the stewpan with hot meat broth. The dish is simmered until fully cooked.

Some housewives cook potatoes and meat in a cauldron on the stove. To do this, a recess is made in the stove so that the cauldron remains stable. The ingredients for the dish are cut larger than for cooking in a frying pan. There is practically no liquid here. The meat juice envelops the potatoes, and the dish acquires a wonderful taste and aroma, but retains a thick consistency. The recipe for potatoes with lamb meat in a cauldron is especially good.

Potatoes with meat in pots cooked in the oven taste great. This is the easiest way to cook. All ingredients are simultaneously placed in layers in ceramic containers, fried onions and carrots and spices are added, placed in the oven and after 50-60 minutes the finished dish is taken out.

As a second course, stewed potatoes can be prepared in different ways. The main condition is to allow the main components to soak each other well with their juices.

How to stew potatoes with meat very tasty and correctly: secrets and tips

There are a few secrets and tips:

You should always simmer in a thick-bottomed pan over low heat to prevent burning;
The meat is fried in a well-heated frying pan, otherwise it will lose its juiciness;
When frying, meat is always salted, otherwise it will not be tasty;
You can add cabbage and carrots to any recipe if you wish;
Salt should be added moderately and finally added at the end of cooking, since the water evaporates during stewing even from under a tightly closed lid;
Fresh herbs on top of a plate are appropriate for any method of stewing.

I definitely want to say that such potatoes stewed with meat are easy to prepare and everyone likes them. More often it is served for dinner or as a main course during lunch. In addition, there are no recipes that are too complicated to prepare, and the products are accessible and known to us all.