Vegetable stew - 7 recipes with potatoes and zucchini

Meat stew with vegetables

There are many options for preparing this dish. We offer you to prepare the most delicious vegetable stew with meat and potatoes according to our recipe.

Ingredients:

1. A kilogram of potatoes.
2. 0.5 kilograms of pork.
3. Three bell peppers.
4. One zucchini.
5. Garlic.
6. Four tomatoes.
7. One hot pepper.
8. Three onions.
9. Dill.
10. Vegetable oil.
11. Parsley.
12. Ground coriander.
13. Five tablespoons of tomato paste.

Delicious vegetable stew

One of the simplest dishes with zucchini is a vegetable stew cooked in a slow cooker.

It can't be called anything special, but it can be a great option for lunch or dinner. The dish is versatile in terms of adding ingredients. Fans of seasonings and aromatic spices can add them at the end of cooking; chili pepper can be added to give the stew some heat and piquancy.

Required ingredients:

• olive oil - 70 ml;
• White cabbage;
• zucchini - 500 g;
• onion - 1 pc.;
• carrots - 2-3 pcs.;
• red tomatoes - 5-6 pcs.;
• garlic - 3 cloves;
• chopped greens - 3 tbsp. l.;
• salt - to taste.

Cooking technology:

1. Set the multicooker to “baking” mode and simmer for 1 hour.
2. Add onions and carrots to heated olive oil.
3. Chop the tomatoes, after peeling them, add to the slow cooker.
4. Cut the zucchini into cubes and add to the slow cooker along with finely shredded cabbage.
5. In about 15 minutes. until ready, add salt to taste, add garlic and herbs.
6. You can add 2-3 tbsp for taste. l. sour cream. This will make the vegetables tender.

You can prepare this dish with cauliflower.

After completing the cooking process, let the dish sit for 5-10 minutes. and can be placed on plates. A dish with zucchini and eggplant will be more varied. The stew will not leave anyone indifferent!

Vegetable dishes can be prepared in different ways.

Pamper your family with roast meat baked in the oven. The recipe is simple, but has excellent taste.

The dish includes:

• small zucchini, preferably young - 1 pc.;
• potatoes - 600 g;
• pork fillet - 500 g;
• onion - 2 pcs.;
• sour cream - 100 g;
• mayonnaise - 100 g;
• hard cheese - 50 g;
• salt, freshly ground pepper and herbs - to taste.

Cooking method:

1. Cut the pork across the grain into slices about 1 cm thick, pound well, salt and pepper on both sides.
2. Cut the zucchini and potatoes into slices, finely chop the onion.
3. Grease a baking sheet and place potatoes and zucchini in rows in one overlapping layer.
4. Place pork slices on top and sprinkle with onions.
5. They have another layer of zucchini with potatoes, then again meat with onions and finish with a layer of potatoes and zucchini. Lightly salt each layer of potatoes.
6. Mix sour cream and mayonnaise, pour the last layer evenly on top, sprinkle with grated cheese.
7. Bake in the oven at 190-200°C for 1 hour 20 minutes.
8. Serve with greens.

Vegetables stewed with meat and potatoes are prepared in the same way, but are not put in the oven, but simmered over low heat for 1 hour.

Step by step recipe

Before starting cooking, you need to cut the pork into small pieces, wash it and place it in a preheated frying pan with vegetable oil. Fry the pieces until they turn golden brown.

Next, peel the onion and cut it into small cubes. Grind the carrots in the same way. Then put the vegetables in the frying pan with the meat and mix the contents well. Fry everything together until the carrots and onions are soft.

In the meantime, you can do the rest of the vegetables. Cut the zucchini into cubes. If the vegetable is not young, then it is better to peel it and remove seeds. We transfer the prepared zucchini to a cauldron or other container in which we will stew the dish. Next, peel the potatoes, cut them into cubes and place them in a cauldron.

As for tomatoes, they must first be scalded with boiling water, then peeled, then cut into cubes and sent to the rest of the vegetables. The bell pepper also needs to be peeled and cut into squares, and the garlic (several cloves) should be chopped and placed in a frying pan with the meat. Mix its contents and fry for a couple of minutes. After this, add tomato paste to the vegetables, cover the dish with a lid and simmer for a couple of minutes over low heat. Now you can transfer the contents of the frying pan to the cauldron with the rest of the vegetables. Mix everything well, add black pepper, salt, bay leaf and a glass of water. The cauldron must first be put on high heat until it boils, and then reduce the heat and simmer the delicious stew with meat until the sauce thickens for forty minutes. After this time, the dish will be almost ready, add chopped parsley and dill to it, simmer it for a few more minutes and turn it off. So our stew of zucchini and potatoes with meat is ready. It is served on the table as an independent dish.

Preparation

1. Peel a large onion. Wash and peel the carrots. Cut the vegetables into medium pieces so that they can be easily pierced with a fork.

2. Wash the potatoes, peel and rinse again. Cut into bite-sized pieces.

3. Rinse the young zucchini and dry it. Trim the ponytails on both sides. Cut into medium sized pieces. If using mature zucchini, peel the skin as it is dense and rough. Cut into two halves and remove the seeds. Cut the pulp into pieces.

4. Heat a frying pan with vegetable oil. Dry the potatoes and place in a heated frying pan. Fry for 10-15 minutes until browned on all sides. When frying, set the heat to high.

5. Transfer the potatoes to a separate bowl. Add vegetable oil and heat again. Dip the zucchini pieces to remove excess moisture and place in hot oil. Fry in the same mode until golden. Transfer to a separate plate.

6. Add chopped onions and carrots to the same pan. Fry for 5-7 minutes over high heat.

7. Place the fried potatoes, zucchini, onions and carrots into a frying pan, thick-walled saucepan or cauldron. Pour water, preferably hot. Stir. Cover with a lid and simmer over low heat for 15-25 minutes until all vegetables are soft.

8. When all the vegetables are soft, add crushed garlic cloves, salt and pepper to taste. Stir. Simmer covered for 10 minutes.

9. Turn off the heat. Serve, garnished with fresh herbs.

Zucchini is a low-calorie, but filling vegetable that is gladly included in the menu by both those who love to eat tasty food and those who are on a diet. Due to its good compatibility with meat, poultry and other vegetables, zucchini often becomes the basis of vegetable stews. You can stew them with different products, with the addition of different sauces, resulting in dishes with a new taste. Many housewives prefer to cook zucchini stewed with potatoes, since this dish can be served both as a side dish and as a main dish. It is inexpensive, easy to prepare, but it turns out delicious and can replace a full dinner.

Homemade stew with meat

To prepare such a stew, we need fresh, juicy meat; the neck is best suited.

Ingredients:

1. Pork – 0.8 kg.
2. A kilogram of potatoes.
3. Two onions.
4. A few glasses of water.
5. One carrot.
6. Two tablespoons of paste (tomato).
7. A tablespoon of sugar.
8. A few cloves of garlic.
9. A tablespoon of sugar.
10. Vegetable oil.
11. Bay leaf.
12. Allspice.
13. Salt.

Making homemade stew

How to cook homemade vegetable stew with meat? A step-by-step cooking recipe will help you understand the nuances.

Wash the pork pulp, dry it slightly and cut into pieces (no more than two centimeters). Next, peel and chop the potatoes and carrots, and cut the onion into half rings.

Pour a couple of tablespoons of vegetable oil into the cauldron and heat it. Place the meat and fry it for four minutes, stirring constantly. Then add the onions and carrots, reducing the heat, and cook until the onions are translucent. Add a little boiled water to cover the pork, season with spices and cover with a lid and simmer over low heat for twenty minutes.

Then add the potatoes and again pour in enough water so that its level is slightly lower than the pieces of vegetables. Cover the cauldron with a lid and continue cooking. When the potatoes are almost ready, add half a glass of water with diluted sugar and tomato paste to the roast. If you are confused by the presence of sugar in the recipe, then you don’t have to use it, but it will make the dish more palatable and rich in flavor. We add the tomato at the very end of cooking because it significantly increases the cooking time of the potatoes. A few minutes before the end of the cooking process, add chopped herbs and chopped garlic to the stew. If the gravy turns out to be too thin, you can dilute a tablespoon of flour in part of the broth and pour the mixture back into the dish. So the vegetable stew with potatoes and meat is ready.

Zucchini stewed with cabbage and tomatoes

A light, low-calorie stew that will not only fill you up, but also give the body a generous collection of vitamins. If desired, the composition of the products can be changed by adding any vegetables (sweet peppers, eggplants, potatoes, etc.). Spicy herbs and dried herbs go well with stew.

Ingredients:

• 500 g zucchini;
• 500 g tomatoes;
• 400 g cabbage;
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• 40 ml olive oil;
• 30 g dill;
• Salt pepper.

Cooking method:

1. Finely chop the cabbage, place in a frying pan with olive oil and lightly fry.
2. Cut the zucchini into cubes, add to the cabbage, stir, simmer for 15 minutes.
3. Grate the carrots and cut the onion into cubes.
4. Fry onions and carrots in a separate pan.
5. Remove the skins from the tomatoes and grind them into puree using a blender.
6. Pour the tomato dressing into the pan with the cabbage and simmer for another 5 minutes.
7. Place the onions and carrots in a common bowl and stir.
8. Salt, pepper, add chopped garlic.
9. Stir the dish, cover with a lid and let it brew.

Stew in the oven

A tasty, nutritious and healthy dish can also be prepared in the oven. Vegetable stew with meat in the oven turns out simply extraordinary. This recipe is definitely worth trying.

For cooking you will need products:

1. Tomatoes - 5 pcs.
2. Pork loin – 0.7 kg.
3. One beet.
4. Two carrots.
5. One leek.
6. Two bell peppers.
7. Fresh parsley.
8. Dill.
9. Vegetable oil.
10. Ground pepper, salt.

Vegetable stew from zucchini, cabbage, potatoes

Many women think about what to cook for breakfast, lunch and dinner. Stewed vegetables are not only tasty, but also a healthy dish, which contains a huge amount of useful vitamins and microelements for the human body.

Ingredients:

• 0.5 kg of potatoes;
• 200 grams of cabbage;
• 2 small zucchini;
• 200 grams of bell pepper;
• 4 tomatoes;
• salt;
• ground pepper;
• 2 cloves of garlic;
• 1 onion;
• vegetable oil – 50 grams;
• carrots – 1 piece;
• fresh herbs;
• 2 tablespoons of tomato paste.

Cooking time: 60 minutes.

Calorie content per 100 grams: 60 kcal.

1. Wash and peel the vegetables, cut the onion into half rings, carrots into cubes and fry in a frying pan in vegetable oil;
2. Cut the zucchini into cubes, the pepper into strips, put everything in a frying pan and simmer for 7 minutes, then add the shredded cabbage;
3. Cut the potatoes into slices, scald the tomatoes with boiling water, peel them and cut them into cubes and add them to the vegetables, mix everything;
4. Dilute tomato paste in 1 glass of water, add salt, pepper and pour into a dish, cook for 25 minutes;
5. At the end of cooking, finely chop the garlic and add to the dish, mix well and remove from heat.

Stewed vegetables are prepared very simply and easily from available products. Both adults and children will like this dish.

Oven stew recipe

Stew cooked in the oven is an incredibly healthy dish. After all, beets contain a large number of useful substances that retain their properties even under heat treatment conditions. Carrots and tomatoes are no less beneficial for the body. And bell peppers have an amount of vitamins that even exceeds their content in citrus fruits, so this wonderful vegetable is considered a source of antioxidants and significantly strengthens the human immune system. Leeks add a very pleasant aroma and taste to the dish.

Ingredients:

1. Pork pulp (loin) – 0.6 kg.
2. One beet.
3. Five tomatoes.
4. Two bell peppers.
5. Vegetable oil.
6. One leek stalk.
7. Fresh dill.
8. Ground pepper.
9. Fresh parsley.
10. Salt.

How to cook

Let's start cooking by preparing the pepper. It must be washed, seeds and stalk removed, and then cut into cubes. Chop carrots, tomatoes and beets in the same way.

Wash the leek and divide its stem into white and green parts, after which we cut the white into rings. Take a deep dish for cooking, pour oil into it and put only part of the onion. Place half the peppers and carrots on top of it, and then some of the beets and tomatoes. Sprinkle vegetables with chopped herbs. Next, lay out the meat. And again we repeat all the layers of vegetables. Sprinkle the remaining onions on top of the dish. Fill with filtered water and place the cauldron in the oven. The dish is cooked at 180 degrees for an hour.

Vegetable stew with chicken

Vegetable stew with zucchini, eggplant and chicken is one of the best summer dishes. It is prepared from everything that grows in the garden. In principle, the recipe may vary slightly depending on the available set of products. For example, Greek stew uses potatoes, eggplant and traditional feta. This dish also turns out very tasty. But we want to talk about how to prepare a traditional stew of zucchini and potatoes with meat for our area.

Ingredients:

1. Two eggplants.
2. Chicken thighs - 4-5 pcs.
3. Two bell peppers.
4. Two tomatoes.
5. Two zucchini.
6. Bulb.
7. One carrot.
8. Parsley,
9. Dill greens.
10. Garlic.
11. Pepper.
12. Salt.
13. Vegetable oil.

Recipe for stew of zucchini, eggplant and meat

How to prepare a stew of zucchini and potatoes with meat? Potatoes and carrots must be peeled and cut into cubes. Eggplants and zucchini are cut into large pieces. Remove the stem and seeds from the bell pepper, then chop the pulp, then chop the onion and herbs. We take a large bowl and put all the prepared vegetables into it, salt them, pepper them and pour vegetable oil (4 tbsp. L.), mix everything thoroughly.

Next, preheat the oven. We take a large baking sheet and put all the vegetables on it in an even layer, and put the thighs on top and send the dish to bake. In the meantime, prepare the tomatoes by peeling them and chopping them into large pieces. Top them with oil, add salt and pepper. And leave to marinate. After half an hour, the stew can be removed from the oven and placed tomatoes on top of the vegetables, and then baked again for another fifteen minutes. The dish is considered ready when all the vegetables become soft, but do not yet fall apart.

Stewed zucchini with potatoes and cabbage

INGREDIENTS

• White cabbage – 200 g.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Tomatoes – 3 pcs.
• Garlic – 2 cloves.
• Zucchini – 1 pc.
• Tomato paste – 1 tbsp.
• Bell pepper – 1 pc.
• Salt and pepper to taste
• Parsley and basil to taste
• Sunflower oil

COOKING

1. Wash and peel onions, carrots, zucchini, white cabbage and bell peppers. Finely chop the cabbage, cut the onion into half rings, cut the zucchini into cubes, carrots into half circles, and pepper into strips.
2. Peel the potatoes and rinse them in cold water. Cut into slices.
3. Carefully peel the tomatoes and cut them into cubes.
4. Add sunflower oil to the pan and heat over medium heat. First put the onions and carrots in it, fry for a couple of minutes.
5. Then add bell pepper strips and chopped zucchini cubes to the frying. Fry/simmer, stirring, for 5-6 minutes.
6. We also add shredded cabbage to the vegetables. Mix the whole dish.
7. Next come potatoes and tomatoes. Add to the pan, stir and simmer over medium heat.
8. Dilute 1 tablespoon of tomato paste in a glass of water and pour it into the pan with vegetables.
9. Salt and pepper to taste. Simmer over low heat.
10. We focus on the end of cooking by potatoes.
11. At the end of cooking, sprinkle the dish with finely chopped herbs (basil, dill), as well as pressed garlic. Stewed zucchini with potatoes and cabbage is ready! Bon appetit!

Chef's tip:

If you wish, you can also add canned green peas to the dish.

Ingredients:

• 1 kg of potatoes;
• 400 g of any meat pulp;
• 1 medium zucchini;
• 1 medium onion;
• 1 large or 2 small carrots;
• 4 tbsp. odorless vegetable oil;
• a few black peppercorns;
• 1-2 small bay leaves;
• 500 -700 ml of water;
• salt and spices - to taste.

Stew with zucchini

Ingredients:

1. Three potatoes.
2. Half a kilogram of zucchini.
3. Two onions.
4. Pork – 0.2 kg.
5. Melted lard - 2 tbsp. l.
6. Salt.
7. Pepper.

The meat must be washed, dried and cut into pieces. Zucchini and potatoes are peeled and cut into cubes. Onions and greens also need to be finely chopped. All prepared ingredients are combined with meat and transferred to a frying pan. Next, melted lard, pepper, salt and a little water are added. Stew of zucchini and potatoes with meat is stewed under the lid for about half an hour. The finished dish is served with fresh herbs.

Zucchini stewed with potatoes and bell peppers in a slow cooker

• zucchini – 0.6 kg;
• potatoes – 0.3 kg;
• onions – 0.2 kg;
• bell pepper – 0.25 kg;
• tomatoes – 0.25 kg;
• salt, spices, fresh herbs - to taste;
• vegetable oil – 20 ml;
• water – 100 ml.

Cooking method:

• After washing and drying the zucchini with a towel, cut into small cubes.
• Grind the peeled potatoes in the same way as zucchini.
• Pour boiling water over the tomatoes and peel them. Cut into circles.
• Peel the husks from the onions, cut them into thin half rings.
• Wash the pepper and remove the seeds along with the stem. Cut the rings into quarters.
• Grease the multicooker bowl with oil, put onions and zucchini in it, sprinkle with spices and chopped herbs.
• Place the potatoes on the zucchini, also sprinkling them with herbs and seasonings.
• Place the pepper on the potatoes and place the tomato slices on the top layer.
• Pour in water.
• Start the multicooker by selecting the “Stew” program. Cook for 60 minutes, occasionally opening the lid slightly to check the condition of the dish. If you feel there is not enough liquid, add a little more water. 10 minutes before the end of the program, add salt to the vegetables and stir.

Stew from zucchini and potatoes in a slow cooker turns out juicy, tender and aromatic.

Stew in a pot

There are many options for preparing stew from zucchini and potatoes with meat. The recipes are so varied that every housewife can choose the right option for herself. One interesting variation of this dish is stew in pots. For cooking you will need the following products:

1. One potato.
2. One hundred grams of ground turkey.
3. A teaspoon of grain mustard.
4. Half an onion.
5. ¼ bell pepper.
6. Clove of garlic.
7. Carrot.
8. Butter - 15 g.
9. Ground paprika.
10. Cream – 25 ml.
11. Onion greens.

The given quantity of products is enough to prepare only one serving. Therefore, if you plan to make a larger number of servings, it will not be difficult to calculate how many ingredients you need.

Before you start cooking the stew itself, you need to prepare the meat. You can use any minced meat that you have in the refrigerator. It must be peppered, salted and sweet mustard added. Mix all the ingredients and form walnut-sized balls in your palms.

Potatoes and carrots must be peeled and cut into pieces, chopped onions, and cut peppers into thin slices. Fry all the vegetables over high heat for five minutes, remembering to stir.

Then we put the vegetables in a pot, add herb roots, chopped garlic, meatballs, a piece of butter, paprika, fill the ingredients with water and send the stew to a preheated oven for forty minutes. Before serving the dish, you can pour cream on top and sprinkle with herbs.

Instead of an afterword

Stew is one of our most delicious and favorite dishes. There are many different recipes for its preparation. Each housewife prepares this dish in her own way. By adding or removing some components, you can experiment and get a new sound for a long-familiar stew. The spices used also play a significant role in the taste of the dish. There are no restrictions in the use of spices. The main condition is the compatibility of spices with meat. For example, all varieties of peppers, bay leaves, cumin, lemon balm, basil, nutmeg, garlic, sage, cardamom, rosemary, celery seeds, juniper and marjoram are great for cooking pork.

To prepare stew, you can use not only pork, but also other types of meat: chicken, lamb. In general, this dish allows housewives to show some imagination and modify the ingredients depending on the situation. We hope that you will find the recipes we provide useful for creating your own culinary masterpiece.