Stew the meat in large pieces with seasonings. The main secrets of how to stew meat. Juicy meat stewed in gravy

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This type of meat is one of the most useful, because it contains protein, B vitamins and useful minerals. Stewing beef is the most successful way of cooking, because in the process the pieces become very soft and tender.

How to stew beef

First of all, it is necessary to remove the film from the piece of beef, cut it across the fibers into medium pieces, then marinate. With this approach, it will be necessary to stew beef much less. Marinating time takes from 2 to 8 hours. The prepared meat is fried for several minutes in a pan, and then transferred to a container where it will be stewed.

Stewed Beef - Recipe

The advantage of this dish is that the calorie content of stewed beef is 232 calories per serving of 100 grams, which is sure to be appreciated by those who lose weight. If you want to enjoy the tender taste of meat, learn how to stew beef with gravy or vegetables, how to stew it in pots. Marinate the meat in advance and try out your favorite beef stew recipe.

How delicious to stew beef in a pan

• Cooking time: 2 hours 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 158 kcal.
• Destination: for lunch.
• Cuisine: Slavic.

In order to save money, many people prefer to take beef goulash as a basis, because the meat does not differ in taste, for example, from the pulp. To stew beef in a pan, you need to take a container with high sides - so the juice that stands out will not flow out or splash onto the stove. Stewed goulash goes well with vegetable salads, providing the whole family with a hearty lunch or dinner.

Ingredients:

• goulash - 500 g;
• garlic - 2 cloves;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 3 tbsp. l.;
• greens - 0.5 bunch;
• salt - 0.5 tsp;
• oil (veg.) - 3 tbsp. l.

Cooking method:

1. Peel and wash the carrots, remove the husk from the onion and garlic. Cut all vegetables into cubes.
2. Rinse beef goulash, make smaller pieces from large pieces.
3. Heat the oil in a roasting pan with high sides, fry the vegetables, combining them together.
4. When the fried vegetables become rosy, throw beef to them, immediately increasing the heat.
5. Fry the goulash, remembering to mix the ingredients all the time. After the meat turns white, pour boiling water into the bowl, put 3 tablespoons of pasta, mix everything well again.
6. When the liquid boils, cover the dishes with food, reducing the heat.
7. Leave the dish to stew for 1-1.5 hours, a couple of minutes before turning it off, pour greens stewed with vegetables to the beef.

Braised beef with gravy

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 101 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

If you like soft meat that melts in your mouth, then check out a simple recipe on how to cook it step by step. Braised beef with gravy is ideal for many side dishes, and the calorie content of such a dish is only 101 calories per 100 grams. When adding bell pepper, remember that the flavor of the finished dish directly depends on the color of the selected vegetable.

Ingredients:

• Bulgarian pepper - 1 pc.;
• onion - 2 pcs.;
• boiling water - 2 tbsp.;
• paprika - 0.5 tsp;
• beef - 1 kg;
• oil (vegetable) - 50 ml;
• black pepper - 0.2 tsp.

Cooking method:

1. Remove fat from the beef pulp, if any, rinse the meat, chop into small pieces.
2. Chop two onions into half rings, and cut the pepper into any shape.
3. In a saucepan, where the oil is already heated, fry the onion, and when it softens, add the pepper. Stew vegetables over medium heat for 5 minutes, while the lid does not need to be closed.
4. Add the beef to the saucepan, immediately sprinkle with spices, not forgetting to pour pepper, literally measuring 0.2 teaspoons.
5. Stew food, closing the dishes, 15 minutes. After that, pour 2 cups of boiling water and leave on low heat for another 1.5 hours.

Beef stew with onions

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 302 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

Meat prepared according to this recipe will be appropriate on any table: lunch or during a reception. Beef stew with onions and mushrooms is a gourmet dish that is suitable for any side dishes: various cereals, mashed potatoes or pasta. Follow step by step and do not ignore the cooking of mushrooms, because this is an important step in the proper preparation of the gifts of nature.

Ingredients:

• mushrooms - 400 g;
• tomato paste - 3 tbsp. l.;
• basil - 0.5 tbsp. l.;
• garlic - 2 cloves;
• salt - 0.5 tsp;
• parsley - 1 bunch;
• onions - 2 pcs.;
• water - 0.5 l;
• Bulgarian pepper - 2 pcs.;
• beef pulp - 500 g.

Cooking method:

1. Peel the beef pulp from the films, then cut into small pieces and put them in a bowl. Season the beef, stirring the pieces with a spoon.
2. Pour oil into the pan, put the meat pieces, fry them until blush.
3. Pour freshly boiled water into a saucepan, add tomato paste there, mix well, then send the beef. Simmer under closed lid for 40 minutes.
4. Rinse the mushrooms first, and then cut them and put them in a bowl.
5. Boil the mushrooms: pour clean water into a separate pan, salt it, leave it to boil, then throw the chopped mushrooms. After 5 min. drain the mushrooms.
6. Chop the onion into quarter rings, fry for 5 minutes, putting it in a clean frying pan with oil. Add mushrooms, and after 10 minutes send chopped Bell pepper. Mix vegetables with beef.
7. Finely chop the parsley. Do the same with garlic cloves.
8. 5 minutes before removing from heat, pour more greens with garlic into the dishes.

Stewed beef

• Cooking time: 2 hours 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 164 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It may seem to some that the dish takes too long to cook, but once you try it, you will cook it again and again. Stewed beef with prunes and potatoes will turn out deliciously tender if you put the ingredients in layers in pots, and then send them to bake. Ready lunch will amaze you with its taste and wonderful aroma.

Ingredients:

• red wine (dry) - 0.5 l;
• garlic - 1 clove;
• zucchini - 1 pc.;
• carrots - 2 pcs.;
• potatoes - 3 pcs.;
• beef - 800 g;
• broth - 0.5 l;
• prunes - 13 pcs.;
• olive oil - 3 tbsp. l.;
• salt - 0.5 tsp;
• pepper - 0.2 tsp;
• Bay leaf- 2 pcs.;
• onion - 2 pcs.

Cooking method:

1. Coarsely chop 800 grams of meat, fry in olive oil. After a couple of minutes, pour 100 ml of water into this dish, while you also need to put salt - literally half a teaspoon. Simmer beef pieces for 10 minutes.
2. Put the onion rings, chopped garlic into slices in another frying pan. When the products become soft, add chopped carrots and zucchini to them. After salting, fry the components for 5 minutes.
3. Cut already peeled potatoes. Put the cubes in the first layer on the bottom of the pot, which must be greased before that. Put the vegetables on top, sprinkle them with finely chopped prunes.
4. Put the stewed meat pieces in the next layer, and at the end pour everything with a kind of wine sauce obtained by mixing the broth and wine. Throw a lavrushka to the components, crush with pepper.
5. Put the blanks in the oven, which has managed to heat up to a temperature of 170 degrees.

Beef stew with carrots

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

Such option is suitable for those who want to diversify an ordinary family dinner with an original and tasty dish. Although the beef stew with carrots is cooked for a very long time, it turns out to be simply delicious, the main thing is to make the fire smaller and simmer the meat longer. Watch carefully for the readiness of the ingredients: they should be soft, but not overcooked.

Ingredients:

• balsamic vinegar - 2 tbsp. l.;
• oil - 50 ml;
• carrots - 4 pcs.;
• beef pulp - 800 g;
• onions - 2 pcs.;
• flour - 3 tbsp. l.;
• tomatoes - 400 g;
• potatoes - 1 kg;
• pepper, cloves - to taste;
• salt - 1 tsp;
• parsley - 1 bunch.

Cooking method:

1. Cut a large piece of beef into smaller pieces, send them to the pan to fry. Oil in thick-bottomed dishes must be put in advance, while you can still add butter for flavor. Transfer the golden-colored pieces to a plate and set aside.
2. In the container where the meat was just, throw the chopped onion, garlic, pour balsamic vinegar, fry a little.
3. Fall asleep to the products, stirring all the time, flour and peeled tomatoes that were in their own juice.
4. Return the meat, mixing them with vegetables, pour water or broth, season the workpiece, leave to stew for 1.5 hours.
5. Pour chopped carrots and potatoes into the dishes to the almost ready beef pulp. Stew the dish until all the ingredients are ready: so that the potatoes are not hard, and the stewed beef melts in your mouth.

How to stew beef - the secrets of chefs

If you are impressed with their mouth-watering appearance of the dish in the photo, then you just need to learn how to cook stewed beef, and what to consider before you start the process:

1. It is advisable to give preference to the scapular part of the carcass - such meat is more tender.
2. Pieces marinated in wine sauce will cook faster and be soft.
3. Stewing beef correctly means that it must be poured with broth and left in a thick-bottomed container for a period of 40 minutes to 2.5 hours, depending on the age of the butchered animal.

   How to deliciously stew beef with prunes, vegetables or potatoes - step by step recipes with photo

Hello my wonderful chefs! I think that you will agree that you can cook an innumerable number of delicious dishes from meat. But perhaps one of the most popular is stew. Painfully appetizing and delicious food are obtained. Therefore, I will tell you how to stew meat in a pan and share original recipes.

I think you know that stew is much healthier than fried. Yes, this is not surprising, because it retains most of the trace elements and essential for health. And to make it soft, adhere to the following principles:

• Choose the right product. Expensive meat such as tenderloin, entrecote, thick or thin edge, the inner muscle of the hind leg does not need to be stewed. These parts are very soft and they are intended for frying. Better choose the pulp of the shoulder blade or brisket or the outer thigh muscle. By the way, this meat is cheaper. I prefer the flesh of the brisket, because it is best to stew. Suitable for both fresh and frozen meat.
• Beat well. Muscle fibers soften and will be much more tender.
• Pre-marinate: so it will cook faster. The easiest option is to fill the product with red wine and leave to marinate for 4-5 hours. For pork marinade recipes. I also have .
• Add an onion. Always stew meat on onions. This is the secret of the softness of the product. So the meat will not lose a huge amount of juice and the dish will be tender and juicy.

• Use thick-walled utensils. Suitable for this good frying pan or saucepan. When cooked in a thin-walled pan, the meat browns quickly. But it will not work for a long time to put out on it. When choosing a thick-walled dish, be guided by following principle: The pan should be heavy. I have one like this right now. Bought ours recently. Good non-stick, and properties like cast iron. I am happy every time I start cooking 🙂
• Have a supply of liquid on hand. This is the last cooking principle soft meat. During the extinguishing of products, the liquid evaporates quickly. Therefore, in the process, you will have to add additional water. It can also be broth, dry wine, apple or orange juice.

How much time to cook

In fact, stewing meat is carried out in two stages: frying it and boiling it. It is during frying that the fibers are "sealed" and it retains its juiciness. And at the second stage, the fried product is poured with a sufficient amount of liquid and subjected to further heat treatment.

Cooking time largely depends on the thickness of the pieces and the age of the animal (the older - the longer). Also, how much to stew meat is also affected by its preliminary preparation. If the pork is cut into small sticks (1 cm thick), it must first be fried. Roasting time on medium heat is 5 minutes. After adding spices and water or sauce, the pork is stewed for another 20-30 minutes over low heat. And then salt the dish, mix and stew for another 5 minutes.

But larger pieces cook a little longer. Veal and pork are stewed for approximately 45-50 minutes, and beef - an hour and a half. With such cooking, the pan should be covered with a lid, and the fire should be set to low.

In general, I advise you to try a piece before the end of cooking. If it's soft and chews well, it's time to turn it off.

Recipes

I have prepared for you amazing cooking options with photos and videos. I am sure that at least one of them will become crown on your table. Be sure to write in the comments which dish you liked the most. Or maybe you have your signature dish? Share the secret of its preparation 🙂

With tomato sauce

For this yummy, prepare the following products:

• 0.5 kilo of meat;
• head of onion;
• 1 tbsp flour;
• 3 tbsp tomato paste;
• 5-6 black peppercorns;
• 2 bay leaves;
• 2-3 tbsp vegetable oils;
• 2 cups of water or meat broth;
• 2 tsp salt.

Put the chopped onion into a frying pan with heated vegetable oil. Fry over medium heat for about 5 minutes. Don't forget to stir constantly.

Put the meat, cut into pieces, on the onion. Fry for about 5 minutes until the pieces are light in color. So the meat is sealed. After salt, add pepper and flour. Gently stir the contents of the pan and sauté for 2-3 minutes (the heat should still be medium).

Then add tomato paste and laurel with water or broth. Cover the pot with a lid, reduce the heat to low and simmer for about half an hour.

Serve the stew with potatoes, pickles or fresh vegetables. And be sure to crush the food with herbs before serving. It will turn out very tasty!

Pieces with vegetables

List of required ingredients:

• 400 gr of meat;
• 1-2 pcs. onion;
• water (1 l);
• vegetable oil;
• 2 tsp sweet paprika;
• 2 potatoes;
• half a large bell pepper.

The preparation of this dish begins with frying the onion. Therefore, we clean the onion from the husk and cut it into half rings. Then we send it to fry. In order not to “cry” from the onion, moisten the knife with water. So, the burning aroma will not climb into your eyes.

Cut the meat into small pieces (the size of a large Walnut). As soon as the onion begins to fry, put the pork on it. But don't touch it just yet. The fire should be medium or slightly above average. As soon as the meat turns white, mix it with onions.

Ka fried on all sides, put the pork with onions in a saucepan. Set the fire to medium. Pour part of the water into the saucepan, and the rest into the pan. After all, delicious juices remained in the pan, released during frying. Slightly heat a frying pan with water, stir until boiling. And then pour into a saucepan.

As the saucepan heats up, reduce heat to low. Moreover, do not close the vessel tightly with a lid, but only cover it. It is important that a little liquid evaporates during cooking - then the sauce will turn out concentrated. Then add paprika and cook for another 10 minutes.

Now grab the potatoes: peel and cut each potato into 4 large slices. The potatoes will boil and add extra thickness to the sauce. Coarsely chop half of the large bell pepper and send to the saucepan. We wait another 20 minutes and turn it off.

Beef with aromatic sauce

Have you ever eaten sweet beef? If not, we'll fix it. To prepare it, stock up:

• 700 gr of meat;
• 500 gr of prunes;
• vegetable oil;
• a glass of orange juice;
• 50 ml of wine vinegar;
• 2 cups meat broth;
• 50 gr wheat flour;
• 50 gr tomato paste;
• 1 tbsp Sahara;
• salt + black peppercorns;
• half a small lemon

Beat the pieces of beef well and fry in hot vegetable oil. Then transfer the meat to a saucepan and pour half a glass of broth. Simmer over low heat for about 10 minutes.

Once the sauce boils, remove the saucepan from the heat. Pour the sauce into a saucepan with beef, add flour, tomato paste. And mix well. Having covered the container with a lid, simmer the dish for about half an hour over low heat. Next, add the pitted and quartered prunes, peppers and chopped lemon wedges. Don't forget to salt. And continue to simmer the food until cooked.

The amazing aroma exuded by this dish has a magnetic force. Your pets will simply "stick" to the kitchen. They won't leave the stove even for a minute, afraid to miss a meal 🙂 More beef roast recipes,.

How to make it tastier

Never pierce fried pieces of meat with a fork or knife. Because of this, they will lose their juiciness. I advise you to turn large pieces over with two spoons.

To turn the broth into a gravy, you need to melt 20 grams of butter in a pan. And then add 1 tbsp of flour here. As soon as you mix these ingredients, you will get something like a yellow oily ball. This will thicken the sauce. After stewing meat with vegetables for 20 minutes, add the thickener to the saucepan. Flour will give the necessary density to the dish, and oil - a richer taste.

If you cook the meat without oil (that is, without frying), it will turn out boiled. But then the dish will be dietary.

Tell me, what do you do to make a soft stew? Share your secrets in the comments, my friends. And a link to the article in social network expose - this information will also be useful to others. I tell you: bon appetit and bye-bye!

Good afternoon friends! Today in our article we will tell you how to stew meat and what nuances and subtleties will need to be observed in order for the cooked dish to truly turn out appetizing and very tasty.
For stewing, they mainly take those parts of the meat that are unsuitable for frying - streaked or tough, as well as the meat of old animals. If you fry it, it will turn out dry and not very tasty, but to put it out, just right.
So, how to stew meat? Take the meat, wash it and dry it. Next, cut it into large enough pieces, you do not need to chop too finely. Too tough meat, you can soak for a while in milk, and then dry it with a paper towel. Before you begin to stew the meat, it should be fried in a pan with vegetable oil. This forms a crust that will not release the juice from the inside.

How to stew meat in a pan?

Put the fried meat in a saucepan (if you have a saucepan with a thick bottom, then you can fry the meat directly in it without using a frying pan), pour in enough water to cover the pieces. Do not pour too much liquid, you will stew the meat, not boil it. Add peppercorns, bay leaf, salt to taste. When the water in the pan boils, reduce the heat to a minimum and simmer until cooked.

How long to stew meat?

There is no single answer to this question. Everything will depend on what kind of meat you will stew. If it is pork, then it will cook much faster than beef. Only by sampling can you determine the readiness of the dish. As soon as the meat becomes soft, you can turn it off - it is ready.

How to stew a chicken?

To stew chicken, use the thighs or the whole carcass, after cutting it into portions. First, rub the pieces with salt and pepper and fry, and then simmer in a saucepan, adding spices. Add enough liquid to cover the entire chicken. Very tasty chicken stew in sour cream. When water boils in a saucepan, just put sour cream there and simmer for 20-25 minutes. For 1 kg of chicken, about 250 g of sour cream will be required.

How to stew pork meat?

For stewing, it is better to take a neck or a spatula. Before you cook the meat, you can pre-marinate it using any spices, or you can use only salt and pepper. Next, put the meat in a pan and fry over high heat with the addition of oil until a crust forms, then reduce the heat and pour in a little water. If the meat is not very tough, do not pour a lot of water. In the process of stewing, if necessary, you can add a little more water. Cover the pan with a lid and simmer over moderate heat until fully cooked.

Braising is a cooking method in which the contents are boiled in a sauce or broth with spices at a fairly low temperature. Traditionally this process takes from thirty minutes to one and a half hours. For this type of meat processing, it is appropriate to use the thigh, shoulder blade or neck. While stewing meat frying pan the main thing is to close it with a lid. It is necessary to cook at a very low temperature, then meat will be juicy and appetizing.

You will need

• pork - 800 g,
• milk - 200 ml,
• flour - 1 tbsp.,
• soy sauce- 1 tbsp.,
• onion - 1 large onion,
• vegetable oil,
• pepper, salt,

Instruction

1. Take a piece of meat, cut it into small slices.

2. roll meat in flour mixed with various spices (it is allowed to use special ones for meat, but it is also allowed to add spices).

4. Chop the onion and fry it until golden brown.

5. Till meat and onions will be fried, prepare the sauce. It is allowed to make the sauce using milk. Pour 200 ml of milk, add spices, salt, soy sauce for flavor.

6. After that, when meat fried, pour white sauce into the pan, put the fried onion and simmer for an hour over a leisurely fire and with the lid closed.

In the winter and spring months, potatoes are one of the significant sources of ascorbic acid. Nutritious and appetizing potatoes can be prepared by most methods. It can be stewed in water, broth, sauce, vegetables or meat.

You will need

• Potato
• onion
• fresh mushrooms
• 300g pork or beef
• pepper
• dill
• parsley
• Bay leaf
• carrot
• clay pot
• saucepan.

Instruction

1. Rinse potato tubers under running water, peel, cut into circles, fry quickly and stew using the following methods.

2. Stew potatoes with meat. Cut the meat into small slices, fry. Cut the onion into rings, fry. Put the meat, onions, potatoes in layers in a pot, salt and pepper. Put in the oven and simmer until tender. Serve hot, sprinkled with chopped herbs.

3. Stew potatoes with fresh mushrooms. Boil mushrooms, then fry together with finely chopped onions. Put potatoes and mushrooms in a saucepan, pour water so that the water only covers the food. Salt, pepper. Simmer on the stove for 30 minutes. To improve the taste, you can add 2 tbsp. spoons of sour cream. Sprinkle with chopped herbs before serving.

4. Stew potatoes with vegetables. Peel carrots and turnips, cut into large cubes, stew until tender. Fry the onion. Mix prepared vegetables and potatoes in a saucepan. Make a sauce. Fry in a dry frying pan 2 tbsp. tablespoons of flour, dilute with vegetable broth, pour into a saucepan with vegetables. Salt, pepper. Cover the pot with a lid and simmer for 15 minutes.

Note!
Potatoes cannot be kept in water for a long time, they lose some of the starch and vitamin C, which worsens the taste of the dish. Consequently, the potatoes are cooler to clean and cut at ease before use. Potatoes need to be peeled and cut with a stainless knife, then the hands do not turn black.

Helpful advice
To improve the taste of potato dishes, use 2-3 cloves of garlic and bay leaf when stewing, but it must be removed from the finished dish.

Meat occupies the main place in the human diet. Along with full-weight proteins, it also contains extractive substances that contribute to better absorption of food. In addition, meat is rich in iron, many trace elements and a whole complex of B vitamins.

You will need

• For beef in beer:
• - 1 kg of beef;
• - 1 liter of clear beer;
• - 1 head of onion;
• - vegetable oil;
• - pepper;
• - salt.
• For lamb with prunes:
• - 1 kg of lamb;
• - 150 g of pitted prunes;
• - 350 ml of strong hot tea;
• - 1 onion;
• - 6 tbsp. l. chopped parsley;
• - ? tsp ground ginger;
• - ? tsp curry powder;
• - 1 pinch of nutmeg;
• - 2 tsp ground cinnamon;
• - ? tsp saffron
• - 2 tbsp. l. burning water;
• - 5-6 tbsp. l. honey;
• - 250 ml of lamb or beef broth;
• - 150 g of almonds;
• 2 tbsp. l. cilantro;
• - 3 eggs;
• - ground black pepper;
• - salt.

Instruction

1. Suitable for extinguishing different kinds meat (beef, veal, pork, lamb, poultry). It is allowed to stew meat in one piece, as well as cutting it into small slices. As usual, the quenching process consists of 2 stages - frying the product and stewing it in a small amount of liquid at a low boil. This allows you to make the meat soft, tender and juicy.

2. Before stewing, fry the meat until golden brown. After that, fill it with the resulting juice, broth or hot water, combine with other ingredients, cover the heat-resistant dish with a tight lid and place in the oven to stew until done. When stewing, liquid is added from 1/3 to 2/3 of the total volume of the dish. An impeccable temperature for extinguishing is 170 ° C. When the dish is overheated, the liquid evaporates, and the taste of the meat being prepared worsens.

3. Beef in beerRinse the beef under running water, dry and cut into portions. Salt and pepper. Peel the onion and grate it on a fine grater or pass it through a meat grinder. Grate the pieces of meat with the resulting gruel and let stand for 40-50 minutes. Heat a frying pan with vegetable oil and fry the beef marinated in onions in it. Transfer the browned meat to a saucepan or a large heat-resistant form, fill it with clear beer and place in the oven, having previously covered the dishes with a lid. Stew the beef until cooked at a temperature of 170-180 ° C for 45 minutes, periodically turning the meat over and pouring it with beer.

4. Lamb with prunes Before each, preheat the oven to 180 ° C. Rinse the prunes, put them in a large bowl, pour strong tea over it and let it stand for about an hour and a half so that it swells. Wash the lamb, remove the film and tendons, cut into medium-sized slices. After that, put the meat in a saucepan, add finely chopped onion, chopped parsley, ginger, curry, nutmeg, cinnamon, salt and pepper. Cover the saucepan with a lid and put in the oven for 1.5-2 hours to stew until the lamb becomes soft. Then remove the cover. Drain the liquid from the prunes and gradually add it to the stewpan with meat. Mix saffron with hot water and pour together with the previously prepared broth into lamb, add honey and, without closing the stewpan with a lid, put it back in the oven for 30 minutes. During this time, turn the meat over periodically. After that, put the prunes, mix everything well. Place lamb and prunes on a large platter, sprinkle with golden-roasted almonds and finely chopped cilantro, garnish with hard-boiled egg wedges.

Related videos

Note!
Ready stew is easily pierced with a fork or knife and separated from the bones.

Helpful advice
The meat of young animals (lamb, veal and poultry) is recommended to stew with white wine, and beef, lamb and game - with red.

Cabbage is a hefty inexpensive and primitive vegetable, however, it is possible to cook a lot of appetizing and suitable dishes from it. One of these dishes is cabbage stewed with tomato paste, carrots and onions.

You will need

• - 1 kg of white cabbage;
• - half a glass of meat broth or water;
• - 200 g fresh champignons or chicken fillet (optional);
• - 1 huge onion;
• - 2 medium sized carrots;
• - 3 tbsp. spoons of tomato paste;
• - 1 tbsp. a spoonful of flour;
• - 1 tbsp. a spoonful of sugar;
• - 1 teaspoon with a slide of salt;
• - 1 tbsp. a spoonful of apple cider vinegar;
• - 2-3 bay leaves;
• - 3 tbsp. spoons vegetable oil;
• - 3 cloves of garlic;
• - black pepper, scarlet pepper, nutmeg, coriander and cumin to taste;
• - a few sprigs of fresh parsley and dill.

Instruction

1. Wash and clean onions and carrots. Chop the onion into small cubes, grate the carrots on a medium grater. Heat vegetable oil in a frying pan and fry the onions and carrots for a few minutes until they are soft.

2. Take a large saucepan and pour a little vegetable oil into its bottom. Chop the cabbage and put it in a saucepan, add the fried onions and carrots, bay leaf to the cabbage. Pour the meat broth or primitive water into the pan. Mix everything, cover the pan with a lid and put it on a slow fire for 35-40 minutes. Stir the cabbage occasionally.

3. Toast the flour in a dry frying pan until it turns brown. Mix tomato paste with toasted flour, vinegar, salt, sugar and spices. Wash and dry fresh herbs, chop finely. Rub the garlic cloves on a fine grater or pass them through a press. Add tomato paste, garlic and herbs to the cabbage, mix everything and leave to simmer over a leisurely fire for another 10 minutes.

4. Submit stewed cabbage with tomato as an independent dish, as an addition to mashed potatoes, boiled potatoes, pasta, rice, buckwheat or as a side dish for meat, sausages, sausages.

5. Because stewed cabbage goes well with mushrooms and meat, you can add them to the dish and make it more satisfying. Cut mushrooms or chicken fillet into small slices and fry them together with carrots and onions until tender. After that, add mushrooms and meat with vegetables to the cabbage and simmer in the same way as described above.

Related videos

Note!
During the preparation of stewed cabbage, a special smell arises. If you do not like this smell, then add a slice of stale bread to the pan where the cabbage is stewed. When the cabbage is cooked, remove the softened bread with the help of a slotted spoon. If the cabbage has a bitter taste, then immerse it in boiling water before stewing and boil for 2-3 minutes. After that, drain the water and continue to follow the recipe.

Helpful advice
The most appetizing is stewed cabbage of late varieties, harvested in the fall. Early varieties white cabbage, ripening in summer, is more suitable for salads, and not for stewing. Instead of fresh white cabbage, it is allowed to use sauerkraut. Only in this case it is not necessary to add apple cider vinegar. If sauerkraut is too sour, rinse it with water and add twice as much sugar as indicated in the recipe. Tomato paste can be replaced with fresh tomatoes chopped in a blender.

Beginning housewives are often interested in how to stew cabbage in a pan. Stewed cabbage is a very suitable and satisfying dish that can be used as a side dish for meat or consumed separately.

You will need

• For the classic recipe:
• - fresh cabbage - 1 kg;
• - carrot;
• - two bulbs;
• - three tomatoes;
• - salt and sugar to taste;
• - Bay leaf
• - a few peppercorns;
• - vegetable oil.
• To stew Beijing or Savoy cabbage:
• - fresh cabbage - 1 kg;
• - bacon - 100 g;
• - butter - 50 g;
• - dry white wine - 80 ml;
• - chopped parsley - tablespoons;
• - sour cream - 2 tablespoons;
• - fennel seeds - 2 teaspoons;
• - salt and pepper to taste.

Instruction

1. It’s easier for everyone to stew cabbage in a pan classic recipe. Rinse and finely chop the white cabbage. Put it in a saucepan with a little oil. Close the lid and simmer over low heat for 20-25 minutes. To make the dish more intense and appetizing, add other vegetables and seasonings. Peel and cut the onion into rings, grate the carrots hugely. Peel the tomatoes from the skin by dipping them in boiling water for a few seconds, then immediately placing them in water, cut into pieces.

2. Fry the onions and carrots for 3 minutes, then place the tomatoes on them and continue to cook for two minutes. Now it remains to add vegetables to the cabbage being prepared and simmer for about ten more minutes. Before you finish stewing cabbage in a pan, salt, sugar and pepper the dish, and also place a bay leaf in it. The finished dish must be stirred and then served at the table. It will turn out even more tender and appetizing if you pour low-fat sour cream or sour cream sauce on top.

3. Try sautéing Peking or Savoy cabbage in a frying pan for a more delicate and sumptuous dish that takes a little longer to cook. Prepare the head of cabbage by removing wilted and malformed leaves, washing and drying it. Cut into slices and remove the stalk. Chop the whole piece into thin strips.

4. Fry bacon strips in oil for 3-4 minutes. Attach the cabbage pieces, stir and add the wine, season with salt and pepper. Stewed cabbage is prepared over medium heat and under a closed lid for ten minutes. Recently, before the end of cooking, place fennel seeds, parsley and sour cream in a dish. Then it remains only to stir the cabbage and serve the finished dish on the table.

Note!
Bacon is not an exclusive meat filling for stewed cabbage. An ordinary fried pork or Ground beef, sausages, as well as chops and homemade cutlets. In addition, to enhance the aroma and taste, try adding cumin and finely chopped apple cubes to the stewed cabbage.

Helpful advice
If you decide to stew red cabbage, do not forget about one hefty significant nuance. Red cabbage contains anthocyanins - special compounds that saturate it unique color. If you place a vegetable in hot water, it will get an uglier obscure color. To avoid this, add a tablespoon of vinegar to the entire glass of cabbage and then pour more water into the pan.

The meat in the slow cooker turns out to be dietary and has an exceptionally nice taste and aroma. Cooking a dish in a slow cooker will not take much time and attention from the housewives.

You will need

• - 1 kilogram of beef;
• - 4 tablespoons of flour;
• - 1 teaspoon of salt;
• - 1/2 teaspoon ground black pepper;
• - 50 grams of butter;
• - 1 onion;
• - 2 carrots;
• - 1 clove of garlic;
• - a glass of red wine;
• - Bay leaf;
• - 1/2 teaspoon thyme;
• - 1 jar of canned mushrooms.

Instruction

1. In order to stew meat in a slow cooker, prepare all the necessary products. Take a dry saucepan for a multicooker, put the required number in it wheat flour, salt, and ground black pepper. Stir ingredients well.

2. Take the beef, rinse it thoroughly under running water, then dry it and cut into medium-sized cubes. Dredge the whole slice of meat perfectly in a mixture of flour, black pepper and salt.

3. Prepare the pan. Lubricate it with a small amount of vegetable oil, then put it on medium heat to warm up. When the pan is hot enough, put the beef slices on it and fry them on all sides until golden brown. Put the fried beef slices into the slow cooker.

4. Take an onion, wash it, peel it, then cut it into half rings. Put the frying pan in which the beef was fried on a slow fire again, lubricating it in advance with a small amount of vegetable oil. After that put chopped onion on it.

5. Wash, peel and cut the carrots, chop the garlic clove. Add garlic and carrots to the pan and simmer the vegetables until the onions are fully cooked.

6. After that, pour a glass of red wine into the pan, add the bay leaf, dried thyme, and the liquid from the canned mushrooms. Bring to a boil, then put the vegetables in a sauce of red wine, mushroom preservative and spices in a slow cooker with slices of beef.

7. Set the “Extinguishing” mode for 1.5 hours, close the lid of the multicooker. Ten minutes before cooking, open the lid and add canned mushrooms to the meat and vegetables, continue to simmer, but with the lid open.

8. The stew in the slow cooker is ready! You can certainly serve the dish with all sorts of side dishes, while do not forget to pour the side dish with an appetizing sauce of red wine and spices, decorate the dish with fresh herbs and vegetables.

Related videos

Note!
At the end of cooking, you may not open the lid of the slow cooker, however, with the lid open, your red wine sauce will become thicker and more intense, both in color and in taste.

Helpful advice
You can replace a jar of mushrooms with two glasses of fresh chopped champignons, in which case start stewing the mushrooms together with vegetables. Add your favorite seasonings, herbs and spices to the dish, so the stew will become even more appetizing and fragrant.

Note!
Stew with a tight-fitting lid, because when steam escapes from the pan, the meat will be juicy and hard.

Helpful advice
In order for the meat to be evenly fried, you need to cut it into identical slices. Avoid boiling, the meat should be stewed, otherwise it will be tough. The preparedness of the meat can be checked with the support of a fork, it should easily pierce it.