Vegetable stew (with meat, potatoes): simple recipes with photos

In terms of the number of different variations of vegetable stew, not all dishes can compare with it. Fish, meat, mushrooms, rice, potatoes - thanks to these ingredients you can easily diversify the stew, which will allow you to enjoy it at any time of the year. In addition to the fact that this dish is very simple to prepare, it is also very tasty, nutritious, and low in calories.

In our article we will look at the basic recipes for preparing stews: with meat, mushrooms and other products.

Stew with cabbage and potatoes and meat

Recipe for white cabbage stew with meat and potatoes. Stewed stew is always a hearty and tasty second course, which housewives quite often prepare for their households. Moreover, each housewife cooks in her own way, as is more convenient for her, and to make it faster. In principle, according to this recipe, the stew is also stewed on the stove, but all the products are first fried in a frying pan with vegetable oil over high heat. Thanks to this slightly painstaking procedure, the stew turns out to be the most appetizing and tasty: the pork meat is juicy, the potato pieces are intact, and the cabbage itself is more flavorful. Vegetable stew with meat is traditionally seasoned with salt, red and black pepper to taste.

Required ingredients:

500 g pork meat;
1 kg. white cabbage;
1 onion;
2 tbsp. spoons of tomato paste;
500 g potatoes;
4 tbsp. spoons of vegetable oil;
1 glass of water;
salt and pepper to taste;
1 – 2 bay leaves.

How to cook potatoes with cabbage and meat:

First of all, prepare the pork meat. Medium-fat pork tenderloin is best suited for making stew. Dry the washed pulp and cut into medium-sized cubes. Don’t make the pieces too small; after frying, they turn out too dry, and we want them juicy and soft.

Prepare a vat, cauldron or thick-bottomed pan in advance for stewing the stew. During the cooking process, all fried ingredients will be placed in this dish.

So, pour some vegetable oil into a well-heated frying pan and place the pork. Over high heat, pieces of meat begin to fry immediately and all the juices are sealed inside, as a result, the pork turns out juicy and tender. Once the pieces are browned, season with salt and a mixture of ground pepper to taste.

Transfer the pieces to the prepared cauldron, try to lay them out so that all the fat remains in the pan. Fry the peeled potato pieces in the same fat until golden brown.

While the potatoes are frying, randomly chop the cabbage with a knife, maybe into strips or pieces, but not large ones. Fry the cabbage in a frying pan with a small amount of vegetable oil for about 15 minutes. Place the fried cabbage in a cauldron.

Carefully transfer the finished potatoes into the cauldron with meat, add the remaining oil and add finely chopped onions.

Once the onion is slightly fried, add tomato paste.

Fry the onion and tomato for another 5 minutes over high heat, stirring occasionally with a spoon. The tomato paste must be thoroughly fried in oil, otherwise the taste of raw paste will be felt in the dish.

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Add the onion to the rest of the ingredients, add the bay leaf, and pour a full glass of boiled water.

Cover the cauldron with a lid and simmer over medium heat for 15 - 20 minutes. Towards the end of cooking, about 10 minutes, carefully mix the contents and season with salt to taste. If you like it spicier, you can add a pinch of hot pepper.

Vegetable stew with meat is ready. What an appetizing, juicy dish you get from a piece of pork with cabbage and potatoes. Of course, I had to tinker with it a little, but after tasting you will understand that it was worth it. Serve the stew hot, garnished with fresh herbs.

How to cook vegetable stew with meat for a child - video

For kids, you can offer a meat stew made from boiled beef and a mixture of vegetables. The following video explains how to make this dish correctly, and also lists in detail all the ingredients that will be required for the stew. An example of serving a dish that children will certainly enjoy is also demonstrated.

Prepare stewed meat with vegetables or stewed cabbage, eggplant caviar or vegetable stew for your child. The baby's diet should be varied and nutritious.

A stew made from a mixture of vegetables with tender, lean meat is an excellent nutritious dish for children, which should be offered to toddlers over one and a half years old. Adults also like it, which allows them to feed the whole family in one shot. How do you prepare vegetable stew with meat, what secrets do you use to give this dish a special taste? Share them in the comments!

Step-by-step recipe for stewed potatoes with chicken and cabbage

Adding fresh white cabbage to this dish will perfectly diversify the taste of potatoes stewed with meat. The difference between this recipe and the others is that it is proposed to cook meat with potatoes and vegetables without adding oil and using the “Frying” mode. As a result, you get less calorie, but very tasty food, especially if you use chicken rather than pork.

Ingredients

Cabbage – 200-300 gr.
Young potatoes – 0.5 kg pcs.
Chicken legs or breast – 0.5 kg.
Sweet pepper – 2 pcs.
Carrots – 2 pcs.
Onions – 2-3 pcs.
Ground paprika – 1 tsp.
Salt - to taste.
Ground black pepper - to taste.
Spices for chicken – 1 pc.
Water or broth - 0.5-1 glass.
Chopped greens - to taste.

Cooking process:

Prepare the chicken: wash, remove the skin and dry with paper towels. Then cut the meat into portions.
Cut the cabbage, preferably young, into thin strips with a sharp knife.
Peel the remaining vegetables as well. Chop the onion into cubes, cut the bell pepper and carrots into strips.
Potatoes, cut into medium cubes.
Place the meat and vegetables in the multicooker bowl.
Sprinkle the ingredients with salt and spices, add water or broth. Mix all ingredients.
Close the multicooker tightly and set the mode to “Stew”/meat or vegetables. Your dish will be ready in 60-70 minutes in a multicooker (if your multicooker automatically gives a cooking time of 2 hours, there is no need to simmer this dish for that long).

Bon appetit!

A quick, tasty stew of vegetables and meat

Ingredients

Potatoes medium	3-4 pcs.
White cabbage	300-350 g
Onion	2 pcs.
Sunflower oil	for frying
Meat	700-800 g
Spices and salt	taste
Tomato juice	200-250 g
Garlic	3-4 cloves
Fresh herbs	1 bunch

Step-by-step preparation

Take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is made with pork, because it is tender and juicy. Especially if there are lard slits.
We place the vessel in which we will cook on the stove. Heat well and pour a little vegetable oil on the bottom. Add the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid released by the meat has evaporated.
Chop two medium onions into half rings or dice them and add them to the meat. Fry until transparent.
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Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
Cut into cubes or shred 300-350 g of white cabbage. We also fry it. If necessary, add a little more oil.
Cut the bag with the vegetable mixture and pour out the entire contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
Add salt and spices to taste. Stir, reduce heat, cover and simmer until meat and vegetables are fully cooked.
Chop 3-4 cloves of garlic with a knife or squeeze through a special press and finely chop a bunch of fresh herbs. We put it all in the stew, stir and turn it off after a couple of minutes.

Vegetable stew with cabbage and potatoes, and meat

If you need to prepare a hearty dish for lunch, then you should remember about vegetable stew with potatoes and meat. This dish is very easy to prepare and is also quite inexpensive. It is better to stew the stew in a saucepan or cauldron with thick walls. Alternatively, you can use a slow cooker. It is better to use pork as the meat component - it will have time to cook until soft while the vegetables are stewing.

Ingredients

Potatoes 700 gr. White cabbage 300 gr. Meat 500 gr. Carrot 1 pc. Tomato paste 0.5 tbsp. Onion 1 pc. Bay leaf 2 pcs. Refined sunflower oil for frying Salt to taste Ground black pepper to taste Parsley 2 - 3 branches

Cooking process

step 1 of 4

Peel the carrots and wash them. Peel the onions, wash and dry. Cut the carrots into cubes and finely chop the onions with a knife. In a frying pan, heat a small amount of odorless vegetable oil and immerse the onions and carrots in it. At medium heat on the stove and stirring occasionally, fry the vegetables for five to seven minutes. step 2 of 4

Dry the pork and cut into small cubes. Add the meat to the vegetables, mix and fry everything together in a frying pan for another ten minutes. Stir to avoid burning. Mix tomato paste with water (1/2 cup) and pour the liquid into the meat and vegetable mixture. Add salt, bay leaf and ground black pepper to taste. Close the lid and leave to simmer for five minutes. step 3 of 4

Peel the potatoes, wash them and cut them into small cubes. Add potatoes to the stew and stir. Shred the cabbage into thin strips, knead it slightly with your hands to soften it and also add it after the potatoes. Stir the stew, cover with a lid and simmer at low temperature for approximately forty to fifty minutes. step 4 of 4

Place the finished hot stew on portioned plates, sprinkle with chopped herbs and serve.

Bon appetit!

Delicious stew with added potatoes

Cooking time: 40 minutes.

Calorie content per 100 g: 95 kcal.

This is a very popular dish because it cooks quickly, has a pleasant aroma and taste, and is very filling.

For cooking you need the following products:

10 potatoes;
3 carrots;
2 onions;
4 cloves of garlic;
100 ml water;
50 g tomato paste, ketchup;
2 bay leaves.

To prepare the stew, you first need to peel the potatoes, cut them into cubes, chop the onion and garlic. Pour the ingredients into the pan in layers, add pasta on top, add salt, and add water. Place the container on low heat, close the lid and simmer for 20-30 minutes. Before removing the pan from the stove, add garlic and herbs to taste.

Vegetable stew with potatoes, cabbage and meat in a slow cooker

The dish does not have a clear canonical recipe. The composition and proportions of vegetables may vary depending on preference and season. As a meat base, you can use lean pork or tender, boneless beef. To simplify the cooking process, it is best to use a slow cooker. In this case, thanks to the gentle heat treatment regime, vegetables and meat retain their natural aroma and benefits. The composition of spices and aromatic herbs can be changed to taste.

What we need for vegetable stew:

pork (pulp) – 0.5 kg;
butter – 1 tsp;
vegetable oil – 2 tbsp;
carrots – 1 pc.;
onion – 1 pc.;
celery root – 20 g;
young cabbage – 0.5 kg;
potatoes - 2 pcs.;
tomatoes – 2 pcs.;
bell pepper – 0.5 pcs.;
garlic – 3 cloves;
dill, green onions, parsley – 7 g;
bay leaf – 1-2 pcs.;
dry garlic – 0.5 tsp;
paprika – 0.5 tsp;
salt pepper.

Quantity: 5 servings

Cooking time: 60 min

How to cook stew from vegetables and meat

Remove excess fat and chaff from the pork and cut into small pieces. Sprinkle with dry garlic and paprika.
Place butter and vegetable oil in a multicooker bowl. Set the “baking” mode with the lid open, heat the oil. Fry the prepared pork on both sides until golden brown.
Peel the onion and chop finely. Grate celery root on a grater for Korean vegetables. Peel the carrots and potatoes and cut them with a knife.
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Add the prepared vegetable mixture and fry for 5-7 minutes.
Shred the cabbage with a shredder and throw it into the slow cooker.
Sweet pepper, cleaned of seeds and membranes, cut into cubes. Chop the garlic. Also put everything in a bowl.
Add chopped tomatoes and 100 ml of water if necessary (I did not add as the vegetables were very juicy). Set the “quenching” mode for 40 minutes.
Wash the greens, dry them, chop them and throw them into the slow cooker along with the bay leaf. Salt and pepper. Set the “warm” mode for 10 minutes.

Transfer the finished dish to a serving plate. Top with red pepper flakes and garlic. Serve to the table. The stew has a pleasant meaty taste, emphasized by the aroma of vegetables and spices. The dish can be stored in the refrigerator and reheated before serving.

Stew of vegetables, mushrooms with mozzarella and corn

This recipe will show you how to make a vegetable stew with mozzarella and mushrooms. To seal in the flavors, we suggest using a crockpot and cooking in the oven. The dish turns out very tasty and nutritious. Ideal for dinner for the whole family.

Prepare:

1 zucchini;
3 sweet peppers;
3 tomatoes;
1 onion;
200 gr. green beans;
1 carrot;
1 eggplant;
200-300 gr. champignons;
200 gr. mozzarella;
500 gr. canned corn;
3-4 cloves of garlic;
Salt, pepper, parsley, oil.

Stew of vegetables, mushrooms with mozzarella and corn

How to cook:

Instead of mushrooms, you can add a little raw and smoked chicken fillet to the stew recipe. This alternative is relevant if you are preparing a dish for a family with children.
Wash the vegetables, remove skins, seeds and roots.
Chop the eggplant into cubes, add salt to release the juice.
Cut the zucchini, onion, and pepper into medium-sized cubes.
Heat the surface with oil and fry the prepared ingredients.
While the zucchini, peppers and onions are frying, cut the tomato and grate the carrots.
To make a delicious vegetable stew, we need to fry the carrots with butter.
Drain the juice from the eggplants and add to the carrots. Fry for a few minutes, add the tomato.
Remove the half-cooked vegetables and add to the first batch in a bowl.
Lightly fry the mushrooms until the juice comes out, add the asparagus, simmer for a few minutes.
Add mushrooms and canned corn without marinade to the bowl.
Before preparing vegetable stew, preheat the oven and prepare the pots for baking.
Season with salt and pepper and add chopped parsley to the stew.
Pass the garlic through a press and mix the mixture well.
Place the vegetable stock into pots. Add approximately 100 ml. water, but better focus on the volume of the pots. There should be an average of half of the water, no more.
Place mozzarella slices on top and cover each pot with a lid.
Bake for 30 minutes at 200 degrees.

Stew of vegetables (potatoes, cabbage) and cold cuts

The simplest stew I've ever made - with potatoes, cabbage and cold cuts. There is no need to fry vegetables and meat separately. The vegetables are sauteed at the same time, and instead of raw meat, leftover meats and sausages that you may have in the refrigerator are added. Sausages, sausages, boiled, smoked or baked meat are suitable for this. The stew cooks quite quickly and turns out very tasty.

List of ingredients for stew:

cabbage – 450 g;
medium-sized potatoes - 4 pcs;
onion (large) – 1 piece;
assorted sausages and meat products – 200-300 g;
sunflower oil – 3 tbsp. spoons;
ketchup (optional) – 5 tbsp. spoon;
salt - to taste;
ground black pepper - to taste.

Quantity: 6 servings

Cooking time: 50 min

Recipe:

Peel the onion and cut into cubes.
Cut the cabbage into squares.
Peel the potatoes and cut into small slices.
In a thick-bottomed saucepan, fry the onions in sunflower oil over low heat for 5 minutes until soft and transparent.
Then add potatoes and cabbage. Mix well, pour some hot water into the pan and simmer covered for 20 minutes. Stir occasionally.
Take the meat products available in the refrigerator.
Cut the meat into small cubes.
If desired, you can add ketchup to make the stew even brighter. I used homemade. Also, instead of ketchup, you can take 1 teaspoon of tomato paste.
Add the cold cuts and mix well. Add salt and pepper to taste.
Simmer the stew for another 7-10 minutes (until the potatoes are ready), and you can remove from the heat.

Stew with potatoes, cabbage and cold cuts is ready. Serve hot.

The meat should not be chopped too finely. Large pieces will not get lost next to vegetables and look more appetizing.

In the first two recipes we prepare the meat according to the French tradition - fry it separately, only after that adding the remaining ingredients.

Usually the simplest seasonings are used: salt, a mixture of herbs, bay leaf.

If desired, you can add other vegetables to the dish - fortunately, the summer season is conducive to culinary creativity. If you decide to make a stew with zucchini or eggplant, you should put them in the pan almost “at the end”: they cook faster than all the other ingredients.

If you plan to add tomatoes, it is better to peel them: cut them, pour boiling water over them and easily separate them.

Feel free to fantasize, playing with vegetable notes and creating a new symphony. Bon appetit!

Meat stew recipe

Almost every housewife has her own secret for preparing potatoes with meat in her arsenal of recipes. Some simply boil or stew all the ingredients with spices, others bake or fry the meat and potatoes first, and then combine these ingredients. In any case, it turns out tasty and satisfying.

Often this dish is stewed in a deep frying pan, although you can simply cook it in a saucepan.

You will also need a frying pan for sautéing vegetables. You can also cook stew in a slow cooker - quickly, simply and tasty.

Ingredients:

1 kg potatoes
800 g lean pork, maybe beef
3 pcs onions
2 carrots
2 cups meat broth
2 tbsp. flour
2 tbsp. tomato paste
4 cloves garlic
bay leaf, basil, ground black pepper, salt, other spices to taste (basil, oregano, etc.)
vegetable oil for sautéing.

Cooking method:

1. Rinse the meat well, dry and cut into portions. Heat vegetable oil in a deep frying pan and place pieces of meat into it. Fry until golden brown. Pour in the meat broth (you need to leave a little for vegetable dressing) and simmer for about 15 minutes under the lid.

2. While the meat is stewing, peel the potatoes and cut into portions. Add it to the meat and simmer over low heat for about 10 minutes.

3. While the main ingredients are exchanging their aromas and tastes, you need to peel the onion - finely chop it, grate the carrots. Sauté vegetables in a separate frying pan in vegetable oil. Add tomato paste here.

4. Fry the flour separately until golden brown and pour into the vegetables. Mix everything well, pour in the remaining meat broth. Let this mixture boil.

5. Mix the vegetable mixture with potatoes and meat. Mix everything carefully, since by this time the potatoes will be almost ready, and varieties that are too soft may “fall apart” and the pieces will not be whole.

6. At this stage, spices, bay leaves, black pepper, and salt are added. Lastly, peeled and finely chopped garlic is added. This way it will impart all its spicy aroma to the finished dish. Stir the stew again and cook for about 5 minutes with the lid closed.

The aroma from the prepared dish will fill the whole house very tasty, and the family will enjoy the taste of the cooked stew.

How to cook with sauerkraut, meat and potatoes

A little sour, but an original recipe for a familiar dish. All components are soaked in cabbage marinade.

INGREDIENTSQUANTITY

tomato paste	50 g
meat	0.5 kg
bulbs	1 PC.
sunflower oil	45 ml
sauerkraut	0.6 kg
potatoes	5 pieces.
spices	taste
greenery	20 g

How long is it - 1 hour.

What is the calorie content - 103 calories.

Fry the meat cut into small pieces in a saucepan.
Grind the onion in any way without peeling and add to the meat. Simmer together for three minutes.
Then add potatoes here. It should be cut into the same pieces as the meat. Cook for another seven minutes.
Squeeze the cabbage from the marinade and transfer to a separate frying pan. Add a little oil here and fry it, this will take about seven minutes.
Then add the cabbage to the rest of the ingredients and mix everything together and season.
Add tomato paste mixed in half a glass of water.
Cover with a lid and cook for about forty minutes. Then you can serve with chopped herbs.

Tip: if the cabbage is too sour, you can rinse it a little under water.

Cauliflower Recipe

A light dish with a completely different consistency, as cauliflower is used instead of white cabbage. The result is no less tasty.

INGREDIENTSQUANTITY

potatoes	5 pieces.
bulbs	1 PC.
cauliflower	350 g
carrots	1 PC.
salt	7 g
pork	0.3 kg
sunflower oil	15 ml

How much time - 50 minutes.

What is the calorie content - 110 calories.

Peel carrots, onions and potatoes.
Cut the meat into small identical cubes.
Chop the onion as finely as possible.
Coarsely grate the carrots. The larger the fruit, the better and juicier the dish will be.
Pour some oil into a saucepan and place the meat in it. Fry it until a crust forms.
Then add the onions and carrots and cook everything together for another couple of minutes.
Cut the potatoes into small cubes and add them to the rest of the ingredients.
Wash the cabbage and separate into small florets. Too small pieces are not needed.
Add it to the saucepan and stir. Add a full glass of water and simmer everything together for about half an hour. Then serve immediately.

Tip: to get an even more delicate taste of the dish, you should use olive oil.

Stewed cabbage with meat and potatoes (with mushrooms)

Ingredients

300 grams of meat;
300 grams of mushrooms;
500 grams of cabbage;
5 potatoes;
2 onions;
1 large carrot;
1 tomato;
5 tablespoons of oil;
dill greens;
2 cloves of garlic, spices.

Cooking method

Divide the butter in half. Pour one part into a stewing container, and the rest into a regular frying pan. Let it heat up.

Cut the meat into cubes or small cubes, pour into a stewing dish, and fry for several minutes.

Pour mushrooms into a frying pan and fry for 5-7 minutes until half cooked. Lightly add salt.

Chop the onion and carrots, add to the meat, and fry for a couple more minutes.

Chop the cabbage and cut the potatoes into cubes.

Place on the meat in layers: potatoes, mushrooms, cabbage, pieces of tomato on top; it can be cut arbitrarily or grated. Lightly add salt to all layers.

You can also use dried mushrooms for this dish. In this case, they are first soaked, then boiled, and only then fried and further prepared according to the recipe. The easiest way to do this is with fresh champignons; you just need to lightly fry them.