Cooking meat with potatoes and other vegetables in pots can be incredibly tasty, but you will have to spend time waiting for the dish to stew in the oven.

This recipe, accompanied by step-by-step photos, is a departure from the usual manner of our site to publish how to make something quickly, simply, tasty and without straining. But is it really possible to stew meat in pots very quickly? We will try to speed up the cooking process this time too.

For an appetizing dish for 4 small pots of 450 ml each you will need:

  • 500 g meat. We choose meat to taste: chicken, veal, beef or pork.
  • 5-6 medium potato tubers
  • 1 eggplant
  • 1 sweet bell pepper
  • 1 medium onion
  • 1 large tomato
  • salt, pepper, herbs, garlic.

The composition of the products is conditional. You can replace potatoes with, for example, cauliflower, eggplant with zucchini, red pepper with carrots. Only meat remains the main and constant ingredient, because we cook meat in pots, and take vegetables according to preference or according to availability in the refrigerator.

Tomatoes and onions are also a must. When we cover all the layers in the pots with onions and tomatoes, releasing their juice abundantly, they will prevent the meat and vegetables from drying out in the pots.

Cooking time is from 1 to 2 hours, which depends on the meat used for the dish and, of course, on the size of the pieces of ingredients placed in the pots and on the size of the pots themselves.

In this recipe, we will not prepare the food by frying in order to reduce the cooking time in the oven, as in the ““ recipe.

We will simplify the process by using everything completely raw, but we will cut the ingredients smaller, especially the meat, because we really want to eat it. Then the meat, potatoes and other vegetables will be stewed in pots faster.

They say that if you put raw meat in pots, it will turn out juicier. In my experience, with any method the meat turns out juicy, which depends: firstly, on the quality of the meat, and secondly, on the cooking time.

How to cook meat in pots with vegetables

1. We wash the meat, peel the skin from the potatoes, peel the skin from the eggplant, remove the core of the sweet pepper and cut the listed ingredients into small cubes.

2. Cut the onion and tomato into half rings.

3. We lay out the ingredients in layers, as in the photo, distributing them evenly among the pots and adding salt to each layer:

1 layer- meat cubes


2 layer- potato


3 layer- eggplant


4 layer- red pepper


5 layer- onion


6 layer- tomato

4. When all the ingredients have been distributed into the pots, pour a little water into a glass, lightly salt it and carefully pour a tablespoon into each pot, about 3 tablespoons will be enough. If you have ready-made broth, take advantage of your luck :).

Cover the pots with lids and, to prevent them from cracking, place in a warm or cold oven. Preheat the oven to 200° and wait for the dish to be ready.

Everyone’s pots are different sizes, some people’s oven heats up quickly, others have to wait, so you shouldn’t strictly adhere to a specific time, despite the fact that the recipes say: “ After 2 hours (or 1.5 hours) remove the pots from the oven«.

After 1 hour, when you smell a delicious aroma from the oven, carefully remove one of the pots, assess the readiness of the meat and vegetables and turn off the oven, or put the pot back and continue to wait patiently.

Chicken, turkey and pork in pots will be ready faster than veal.

In my small pots, veal meat with vegetables was stewed for no more than an hour from the moment it was put into a warm oven and it turned out incredibly juicy, soft, with tender and tasty vegetables.

Let's continue

5. When the dish is ready, take the pots out of the oven, open the lids, sprinkle with chopped herbs or garlic, pepper, close and leave the meat and vegetables in the pots for 10 minutes.

  • Place hot pots on heat-resistant trivets.
  • Open the pots 5-10 minutes before serving, as... meat, potatoes and other ingredients take a long time to cool in pots.
  • If you use small portioned pots, serve the dish in them, do not put it on plates.

Tasty and juicy meat in pots is ready! Bon appetit!

They bake quickly in the oven. But in order to get an excellent result, you should pre-process all the necessary ingredients. And the more varied the set of products, the more satisfying, tastier and more aromatic the dish will be.

Cooking meat in pots: step-by-step cooking recipe

Products needed for 6 servings:

  • laurel leaves - 12 pcs.;
  • fresh veal or pork pulp - 1 kg (optional);
  • refined sunflower oil - 6 full large spoons (if the meat is lean);
  • large fresh onions - 3 pcs.;
  • small potato tubers - 6 pcs.;
  • eggplant with soft peel - 3 pcs.;
  • ripe red tomatoes - 3 pcs.;
  • ground black and red pepper - 6 pinches;
  • fresh medium carrots - 3 pcs.;
  • table salt - 2 small spoons.

Meat processing

Vegetables with meat turn out tasty if you use food that has not been frozen during the cooking process. We decided to use veal or pork as the base. It is these types of meat that cook as quickly as possible, and after heat treatment they become tender and juicy. So, the purchased product should be washed, and then cut into small pieces, seasoned with table salt, red and black pepper.

Vegetable processing

Vegetables with meat in a pot in the oven will be incredibly fragrant if you buy a variety of products for such a dish. We use potato tubers, onions, eggplants, tomatoes and carrots. They should be washed, peeled and chopped into small cubes. In this case, it is necessary to ensure that the skin of tomatoes and eggplants is soft, otherwise you need to get rid of it.

Shaping the dish

In the process of preparing such a dinner, we involuntarily ask ourselves the question of why vegetables with meat in a pot in the oven always turn out rich? Everything is very simple. The fact is that processed products are placed in small quantities in separate clay containers, where they languish in their own juice. It is this factor that contributes to the amazing taste and aroma of this dish. To form it, you need to prepare 6 pots, into each of which you need to pour one spoon of sunflower oil, and then lay out bay leaves, meat, onions, carrots, potatoes, eggplants and ripe tomatoes. At the final stage, all the above ingredients should be salted and peppered (assuming that the meat has already been seasoned with spices). You also need to pour 1/3 cup of plain water into each pot.

Heat treatment

Place the pottery in an oven preheated to 205 degrees. After this, the dish needs to sit for about 60-70 minutes. Its readiness can be determined by taking a sample from one of the pots.

How to serve correctly

It is recommended to serve delicious food to guests hot directly in a clay dish. And so that it does not damage the surface of the table, it should first be placed on a saucer or plate for the second one. It is also advisable to serve this lunch with wheat bread, fresh vegetables and spicy tomato sauce.

Stewed beef with vegetables in a pot turns out incredibly soft and juicy. First, the meat is fried in a frying pan so that the juice is sealed inside, and then baked in a pot with onions, carrots, tomatoes and sweet peppers. The beef is soaked in spices and becomes very aromatic.

Compound:

  • Beef – 900 g
  • Onion – 1 piece
  • Carrots – 1 piece (if large, then half is enough)
  • Tomato – 1 pc.
  • Bell pepper – 1 piece
  • Salt - to taste
  • Spices - to taste (I used barbecue seasoning and a little cumin)
  • Olive oil – 2 tbsp. spoons

Preparation:

Wash the beef and cut into medium cubes.

Add olive oil and spices to the meat (use your favorite spices).

Thoroughly mix the meat with spices, cover and refrigerate for one hour. While the meat is marinating, prepare the vegetables. Peel the onions and carrots. Grate the carrots on a coarse grater and cut the onion into small cubes.

Wash the tomato and pepper. Cut the tomato into cubes.

Peel the pepper from seeds and cut into short strips.

Remove the marinated meat from the refrigerator, salt it and fry it in a frying pan without oil. It is necessary to fry the meat until it acquires a lighter shade for 3-5 minutes. This will seal the juice inside the meat and keep it juicy. Usually during this process, everyone in the family comes running to the smell and wants to eat the meat ahead of schedule)))

Season the vegetables with salt, pepper and stir.

Add the fried meat to the vegetables and stir again.

Grease the pots with butter or olive oil and place the meat and vegetables in them. Pour ¼ cup of cold boiled water into each pot. Do not fill the pots to the top, the contents will boil away and you will have to wash the stove.

Place the pots of meat in a cold oven. Preheat the oven with the pots already in them, otherwise they may crack. Cook the meat for 1.5 hours.

After 1.5 hours, the beef with vegetables in the pot is ready, serve it hot with any side dish. In my opinion, such meat goes well with buckwheat, because the meat contains broth that can be poured over it.

Bon appetit!

Products for 2 pots:

  • Beef - 400 gr.
  • Zucchini - 200 gr.
  • Carrots - 1 pc.
  • Bell pepper - 1 or 2 pcs.
  • Onion - 1 pc.
  • Tomato - 2 pcs.
  • Potatoes - 2 pcs.
  • Sunflower oil - 2 tbsp.
  • Salt and spices - to taste

A surprisingly simple dish in terms of labor, but long in preparation time. After all, red meat usually takes several hours to cook. If you need it faster, you can cook it in or. And in this recipe we have tasty and soft beef.

Cooking beef in pots:

1. Let's prepare all the products. Finely chop the meat into pieces. Chop the vegetables.

2. Season the meat and add your favorite herbs. I have a ready-made set of herbs without any chemical impurities, called “for pizza”. But I use it everywhere, I really like it. It contains the following herbs: onions, bell peppers, dill, marjoram, dried garlic, basil, pepper, parsley, thyme, celery.

3. Pour one tablespoon into the bottom of the pot. sunflower oil.

4. All that remains is to put all the products into pots. Let's start with vegetables: onions, carrots, bell peppers.

5. Next comes beef meat.

6. Now the zucchini and potatoes.

8. To prevent the meat and vegetables from burning, add plain water (0.5 cup) or broth.

7. And put tomatoes on top.

9. Place our pots in the oven for 2 hours. Let's set the temperature to 180-200 degrees.

10. The finished meat is soft and tasty. And oh-so fragrant!

11. Serve beef meat with vegetables in portioned plates. Garnish with fresh herbs.

Bon appetit!

Secrets of cooking beef in pots:

1. Do not preheat the oven. Pots may suffer from sudden temperature changes. When removing the pots from the oven, place them on a wooden stand. Avoid contrasting temperatures.

2. The ratio of vegetables to meat can be different, as well as the composition of the vegetables themselves.

3. If your child is not accustomed to chewing pieces of meat, you can add minced meat. This way the dish will cook faster and the child will be able to eat it. But usually, by the age of 2, children can already cope with meat if they like to eat it.

The list of products for this dish can be changed as desired. For example, in summer, beef is cooked with eggplants, sweet peppers, tomatoes and wild mushrooms. In winter, when fresh vegetables are expensive, the ingredients include potatoes, carrots, beans, and cereals. Pickled cucumbers, garlic, aromatic herbs and spices give the meat an interesting taste.

Five fastest recipes:

Beef sauce is prepared from broth, dry wine, beer and strong alcoholic drinks. Cream, sour cream, tomato sauce or mayonnaise are added to it. The list of ingredients often includes grated hard cheese: it is mixed with the food or placed on top 10 minutes before cooking to create a golden brown crust.

A beautiful treat can be served for a family dinner or offered to guests during a festive feast.

Five of the most nutritious recipes:

  • There are 2 cooking methods: in the first case, raw foods are placed in pots, and in the second, stewed or fried. In the latter option, the extinguishing time is reduced to 15-20 minutes.
  • To make the meal satisfying, put pieces of lard at the bottom of the pots or pour a little vegetable oil. The calorie content of the dish will be reduced if you replace the sauce with water or vegetable broth.
  • Products are placed in pots in layers or prepared ingredients are mixed: the sequence does not affect the taste of the dish. Raw products are poured with broth or sauce, and ready-made products are stewed in their own juice.
  • In closed pots you get a rich soup or stew. To cook a roast, place the dish in the oven uncovered.
  • Pots must be free of cracks and chips.
  • To prevent the dishes from bursting from the heat, they are placed in a cold oven. After this, the oven is gradually heated to a temperature of 180-200 °C.
  • The finished dish is transferred to a plate or served directly in pots.

Stewed meat and vegetables go well with white and red wine.

The treat is served with bread, sour cream or mayonnaise.