I am ready to eat good meat in almost unlimited quantities. And when I am offered something exclusively vegetable, I have no desire to eat this something. But with pork it’s a different matter. I often thank the higher mind for the fact that I was born into a people who are not forbidden to eat this meat by any national traditions. Because it is very, very tasty. And today I will tell you about how to cook vegetable stew in a cauldron. In general, to be honest, I don’t know what people invented this dish, but I wish these people prosperity and all the best.

List of products for stew recipe:
1) Fresh pork – 0.5 – 0.7 kg.
2) Potatoes. Five pieces is enough.
3) A couple of medium-sized carrots.
5) Five medium onions.
6) Half a head of cabbage.
7) Head of garlic.
A tablespoon of tomato paste. You can simply take about three fresh tomatoes for the same purpose.
9) Zira, herbs, salt and pepper - to your taste.
10 Sunflower oil.

How to cook vegetable stew with meat in a cauldron:
1) Make a fire and heat the cauldron. In the meantime, we select potatoes, approximately the size of a regular egg, and peel them. Cut all larger potatoes into pieces. As soon as we see that the cauldron is well heated, pour sunflower oil into it.
2) Cut the meat. We will need pieces ranging in size from 3 to 5 cm. We remove films and fat from them.
3) As soon as the oil begins to boil, throw in the cuttings. You can even throw the bones in there too. Plus a few meat pieces for taste.
4) Now we take out the fried potatoes and immerse the potatoes in their place. Turn it over and add a little salt before it’s ready. When the potatoes are ready, pull them out and put them in a closed bowl to wait in the wings. Then put the meat in the cauldron and fry on all sides.
5) Add the onion, which must first be cut into half rings.
6) Chop the carrots into cubes, half a centimeter thick.
7) It takes approximately 5 minutes for the carrots to become soft enough in the cauldron.
We cut the cabbage into squares or strips and throw it into the cauldron. Do not cover the lid and wait for ten minutes.
9) Add a glass of water and cover with a lid.
10) Simmer for 15 minutes, then add peeled tomatoes or tomato.
11) Add potatoes and mix a little. After this, you can cover the cauldron again and keep it on low heat for about five minutes.

I tried it a long time ago stew in a cauldron over a fire, and it was wonderful. The recipe that I described was prepared right near the house, on a special metal stand.

The final touch is to cut the garlic and herbs, and then add them along with the cumin to our stew. This completes the cooking process.

Photo of preparing stew in a cauldron according to recipe

And again my favorite stew "from the garden." Its principle is simple. You walk around the garden and collect everything you like in a basket: onions, zucchini, peppers, eggplant, etc. and all in one pot :)
Today I’ll tell you how we made a stew with meat with a twist to please fasting, dieting and us men. As always, everything is simple, but the main thing is not to confuse the sequence.

Let's get started

Ingredients:
Carrot
Bulb onions
Sweet pepper
Eggplant
Hot pepper
Tomato
Garlic
Meat (pork, in this case)
Vegetable oil
Salt, pepper, fresh herbs

Vegetables in total

Don't forget that we do everything with a twist :). Heat the oil in a cauldron and add the onions and carrots there at the same time.

When the carrots and onions become soft, we send peppers to the company

Enjoying the beautiful views in the cauldron :)

Have the peppers softened? It's time for eggplant

We are waiting for the “blue ones” to get ready and the first part of the “Marlezon Ballet” is finished. This is for those who are fasting :) Take it out of the cauldron into a deep bowl and do not let it cool
And put coarsely chopped zucchini into an empty cauldron. Immediately add salt so that the vegetable releases its juice.

In about ten minutes the zucchini is ready. We take it out. The second part is over.....

Now it's time for a men's product. Cutting the meat.....

And put it in a preheated cauldron. Fry on all sides.

Add onion half rings and fry again

The onion was fried. the meat has become soft, time for the tomatoes

Soon the tomatoes will release their delicious juice...

In principle, you could leave everything as is and get three dishes, but if you mix everything and simmer a little under the lid, you get an amazing meal.
Place on a plate, garnish with herbs and you’re done. Please come to the table.

As a rule, vegetable stew is considered healthy and satisfying. This is a universal dish that can be served either alone or together with meat, mushrooms - with any other dish. It is prepared from absolutely different vegetables and in any way, the main thing is to keep the vegetables in full shape - hard and not like caviar.

Recipes:

Recently, the appetite of my “men” has increased greatly and has become more demanding of food. They are not satisfied with simple potatoes, vinaigrette and my other research with vegetables.

With all this, I really want my boys to get the most useful substances in the fall. Recipes for vegetable stews written by my grandmother helped me find a way out. The children are simply delighted with these stews and have stopped being picky. I advise you to try these dishes too.

The family's diet was the first to include a dish cooked according to a classic recipe. This cooking takes 40–45 minutes.

I have used so many products for my family.

What you may need for vegetable stew:

  • large potatoes – 4 pcs.;
  • white cabbage – 1/2 head;
  • tomatoes – 4 pcs.;
  • young zucchini – 2 pcs.;
  • carrots – 1 pc.;
  • onions – 2 onions;
  • olive oil;
  • salt;
  • garlic – 1 clove;
  • green parsley and basil;
  • ground black pepper.

How to cook vegetable stew with zucchini, cabbage and potatoes according to a simple recipe?

To ensure that the dish was stewed well and not burnt, I used a cast-iron frying pan with a retracted bottom and high sides.

I washed the vegetables thoroughly. I divided half the head of cabbage into 6 parts and placed it on the bottom of the frying pan. If you cut it thinly, it will boil over and will not be felt in the finished stew. Peeled the potatoes and cut them into slices 1.5 cm by 2 cm and poured them into the cabbage.

I take small, recently grown zucchini, so I don’t peel them, but immediately cut them into cubes slightly smaller than potatoes. If you have large fruits, the skin and the middle should be removed, leaving only the pulp. Add the chopped slices to the rest of the ingredients. Attention! Do not mix under any circumstances!

I poured olive oil on top of everything (it can be replaced with vegetable oil), closed it with a glass lid and set it to simmer for 5-7 minutes on moderate gas.

I chopped the onion, just like I grated the carrots, in advance. But I cut the tomatoes into square slices while the base was stewing. In a small frying pan, I fried the onions and carrots for 4 minutes, and then added the tomatoes and simmered them a little more.

With the resulting frying, I poured over the vegetables that had already released their juice in a large frying pan. If the vegetables have released little juice, add a little more hot water. Add salt and pepper on top. Covered it again with a lid and left it on low heat for 15 minutes. I got a bright dish with a delicate taste.

Before serving, sprinkle the dish with crushed garlic and sprinkle with herbs. When laying out the stew, I try to scoop it up from the very bottom, so all the ingredients end up on the plate.

I try to prepare food for my family from products grown at home, but I have to buy eggplants at the market.

My men don’t really like this vegetable, but it contains many useful microelements, and I decided to add it to the stew that my men are already familiar with along with cauliflower. The roast turned out very rich and flavorful. Even the neighbor came crawling in response to the smells.

Required ingredients:

  • small eggplants – 2 pcs.;
  • cauliflower – 1 head;
  • potatoes – 5-7 pcs.;
  • onions - 1 onion;
  • small zucchini – 2 pcs.;
  • carrot;
  • vegetable oil;
  • salt;
  • spices;
  • fresh parsley.

Step by step recipe:

  1. First of all, I wash the vegetables and let them dry. Then I cut the eggplants into small slices and pour them into a bowl. Then I salt the pieces and leave them for half an hour. This procedure allows you to remove the bitterness present in the vegetable.
  2. I chop the onion and carrot into small cubes. Then I sauté in oil until half cooked. I pour the resulting roast onto the bottom of the pan.
  3. Potatoes and zucchini, like other ingredients except cauliflower, are cut into small squares and fried until golden brown. I pour it into the next layer into the pan.
  4. I divide the head of cabbage into small florets, add a little salt, and fry for 8 minutes. Next, I pour it in the third step on top of the potatoes.
  5. It’s time to fry the eggplants and zucchini separately. They have to stay on the fire for just a little while just to set.
  6. I set the pan on low heat. I pour in 3 cups of hot water, add a little table salt, pepper and spices. I leave it to simmer for half an hour.

Serve the prepared vegetable stew hot. Before serving, I decorate the plates with herbs.

Men's wisdom says: “You won’t be full with vegetables alone,” and I completely agree with this. Therefore, I cook not only in vegetarian versions, but also with meat. We will cook with beef meat.

Products needed to prepare a hearty dinner:

  • Potatoes – 1 tuber;
  • small zucchini;
  • carrots - medium;
  • water – half a glass;
  • tomato paste - jar;
  • meat – 0.5 kg;
  • dried garlic;
  • small onion;
  • vegetable oil;
  • sweet pepper – 1 pc.;
  • green peas – 50 g;
  • salt, seasoning and pepper.

Very fast cooking:

I cut the zucchini, small in size, into slices. I grated the carrots on a coarse grater and chopped the onion and pepper. I peeled and cut the potatoes randomly (I take a large fruit).

Then I washed the turkey fillet. I cut it into cubes slightly larger in size than the vegetables. I pour it into a frying pan over heated sunflower oil and fry it.

I add chopped zucchini to the meat. Covering it with a lid, let it simmer for 5-7 minutes. While the base is stewing, I prepare a mixture of water and tomato paste. Sometimes I replace it with 750 ml of seedless tomato juice. I add salt and spices to it and sauté.

When the zucchini has stewed a little, I pour them and the remaining preparations into the slow cooker. Pour all this over the tomato mixture and stir. I select the “Extinguishing” mode and set the time for half an hour. If the unit has a pressure cooker function, then the time should be reduced to 20 minutes.

Green peas, I use canned ones, are added to the finished dish immediately before serving. The vegetable stew turns out so flavorful and satisfying that it’s impossible to tear yourself away from it!

I tried several recipes to prepare this chicken dish in the oven, but settled on the method using a baking sleeve. It allows you to cook vegetables and meat in their own juice while maximizing the aroma of ingredients and spices.

List of products:

  • potatoes – 4 pcs;
  • zucchini;
  • carrot;
  • onion - bulb;
  • chicken drumsticks – 4 pcs.;
  • salt, pepper, spices.

Cooking process:

When preparing vegetables for this dish, it is preferable to choose medium-sized fruits.

First, I thoroughly washed the chicken legs (by the way, drumsticks can be replaced with 2 hams) and vegetables. While the meat is drying, I cut the potatoes and zucchini into large slices of any shape. Depending on their size, I cut carrots, like onions, into thin rings, or cut them in half, and then slice them thinly.

I salt and pepper all the vegetables evenly and add spices (I often use basil and cardamom, although a mixture of peppers is perfect). I mix them and then put everything, including the drumsticks, in the sleeve. I arrange the meat so that there is a lot of chopped vegetables around them. I tie the ends of the sleeves and put them in an oven preheated to 180 degrees for 1.5 hours.

Vegetable stew with chicken looks very appetizing! The taste turns out so rich that you will lick not only your fingers, but also your plates!

I was prompted to cook something tasty and unusual by finding minced pork in the freezer. I spotted a simple method for preparing vegetable stew with meat in a culinary publication and modified it a little.

To prepare it you needed:

  • minced pork – 400 g;
  • 4 zucchini;
  • three potatoes;
  • tomatoes – 4 pcs.;
  • onions - one onion;
  • green parsley (dill) – a bunch;
  • salt;
  • vegetable oil;
  • pepper.

Cooking method:

First of all, I defrosted the minced meat. Next, I peeled the onion and cut it into small cubes.

I placed a frying pan with sunflower oil on the stove and let it heat up well. Then she poured the onion into it to sauté, and a moment later added the minced meat. Fry the ingredients for another 5 minutes and set aside from the heat.

It's time to tinker with the vegetables. I peeled the eggplants and got rid of the seeds, spreading them in half. I also peeled the potatoes. I chopped the vegetables into squares. Tomatoes, cut into halves, removing the dense stem, dissolved into strips. I also finely chopped the greens.

I placed the prepared ingredients, adding salt, pepper and mixing thoroughly, into a heat-resistant pan. And put it in the oven for an hour. Advice! If the oven is baking too much from the bottom, add a little water to the pan.

Before finishing cooking, I add the herbs and stir the stew again. The consistency of the dish resembles liquid stewed potatoes, so I serve it in bowls.

Delighting my family with a vegetable stew made from zucchini and eggplant in the middle of winter is quite simple for me. In the fall I can it.

For this preparation we will need the following products:

  • eggplants (small) – half a kilo;
  • red sweet pepper - half a kilo,
  • zucchini - half a kilo;
  • carrots – half a kilo;
  • parsley – 1 bunch;
  • tomatoes – 1 kg;
  • garlic – 1 medium head;
  • vinegar – 75 ml;
  • refined sunflower oil – 150 ml;
  • sugar – 150 g;
  • salt – 1.5 tbsp. heaped salt;
  • allspice – 4 pcs.;
  • bay leaf.

Step-by-step cooking process:

The first step is processing and chopping the vegetables. I remove the tails and tips of zucchini and eggplants. If the skins are damaged or too dense, I remove them too. Then I separate them into 4 parts and cut them into slices 1 cm wide.

I clean the sweet peppers from seeds, cut them in half and chop them into thin strips. I grate the peeled carrots on a coarse grater and chop the greens. I place all the preparations in the container in which I will cook.

The second stage is preparing the filling. I pass peeled tomatoes through a meat grinder. I add grated garlic, refined oil, salt, spices, sugar and vinegar to the resulting juice. Mix thoroughly until a homogeneous mass is obtained.

The final stages are stewing and preserving the stew. Pour the sauce into a saucepan with the vegetable base and place over medium heat until it boils. After this, reduce the gas to a minimum and simmer until cooked.

While the vegetables are cooking, I wash and sterilize 5 1.5 liter glass jars. I put the finished product in a container and roll it up. When the jars have cooled under the old jacket, I send them to the cellar.

Another name for this dish is Ratatouille.

This is what you should know and be able to cook:

  1. Stewed cabbage: 10 delicious classic recipes

I named this recipe that way because I cooked it in such a vessel for the first time when I was vacationing with my family in a tent camp. The household liked the dish so much that I later repeated it more than once at home.

Grocery list:

  • eggplants – 2 pcs.;
  • thick-walled sweet pepper – 2 pieces;
  • tomatoes – 8 pieces;
  • zucchini (preferably young) – 2 pcs.;
  • potatoes - 4 fruits;
  • garlic – 1 medium head;
  • onions - 2 onions;
  • carrot;
  • Parsley, basil and dill;
  • vegetable oil – 4 tbsp. l.;
  • ground mixture of “5 peppers”;
  • salt;
  • hot capsicum.

Cooking process:

I started cooking by cutting eggplant into large pieces. In an effort to remove the bitterness inherent in the fruit, I placed the pieces in cold salted water for 15–20 minutes.

While the blue eggplants were soaking, I peeled and cut into cubes the potatoes and zucchini. I also cut the onion into half rings. Next, I drained the water from the eggplants. I had sweet peppers in two colors, which made the appearance of the dish very bright. I cut it into large squares.

Then, by scalding the tomatoes with hot water, I easily got rid of the unnecessary skin. Peeled carrots, like other vegetables, were cut into square pieces. Finely chopped two cloves of garlic.

In vegetable oil heated in a cauldron, I first fried the onions, then threw in the potatoes, not forgetting to add salt and pepper, and let them fry together for a while.

When the pieces take on a golden hue, add chopped pepper, and after another 5 minutes add eggplant.

Attention! Don’t miss the moment when the little blue ones are slightly fried, because then you need to put out the fire and continue to simmer only until it’s hot.

Then I pour water into the cauldron so that it reaches half of the folded products. I cover it with a lid and cook until the potato pieces are soft. While I'm waiting, I chop the remaining garlic and chop the herbs.

After checking readiness, add tomatoes, chopped herbs and zucchini, and chopped garlic. I add spices and salt. I also add a pod of hot pepper and stir the contents of the cauldron. The dish cooks for another 8 minutes

I decorate the finished dish with herbs. Vegetable stew prepared in nature has a special aroma and is extremely tasty!

Recently, my main assistant in the kitchen has become a multicooker. And with its help, preparing a delicious vegetable stew is actually easier than ever. Plus it also stays hot for a long time after cooking.

To prepare vegetable stew you need:

  • potatoes – 3 pcs.;
  • one carrot;
  • yellow and red sweet peppers – 2 pcs.;
  • one zucchini;
  • one eggplant;
  • tomatoes – 2 pieces;
  • garlic;
  • salt pepper;
  • vegetable oil.

Step-by-step cooking instructions:

  1. I remove the peel and seeds from a large eggplant. Then I split it into four parts. I place the peeled pieces in salted water for half an hour.
  2. After thoroughly washing the potatoes and zucchini, I remove all excess and cut them into slices of any shape.
  3. I chop medium-sized peeled carrots into thin circles. I remove the seeds from the peppers and cut them into large squares.
  4. I cut the tomatoes into fairly large slices. Then I drain the eggplants and chop them in the same shape as zucchini.
  5. Pour vegetable oil into the multicooker set to “Fry” mode and fry the onions. Then I place peppers, zucchini, eggplants, tomatoes and carrots in balls on top of the onions. I put it in the “Quenching” mode for 40 minutes.
  6. Add chopped garlic to the prepared stew, mix it, and leave it in the “Warming” mode for some more time.

I serve a fragrant dish in bowls!

And one more way to prepare this wonderful dish with meat. I cook according to the traditional recipe, but I use young calf meat.

List of ingredients:

  • beef – 0.4 kg;
  • eggplant – 200 g;
  • green beans – 200 g;
  • zucchini – 0.4 kg;
  • bell pepper – 2 pieces;
  • onions – 1-2 pieces;
  • garlic – 2 cloves;
  • vegetable or meat broth - 0.5 l;
  • vegetable oil – 60 ml;
  • salt, black or red ground pepper.

Cooking step by step:

Wash the meat well and dry it with a paper towel. Then I remove the films and cut into large strips.

I cut the washed eggplants into layers, which I salt and place in a colander. I leave them alone for about half an hour.

Meanwhile, I cut the zucchini in the same way. I remove the seeds and hard peel. I cut the peeled onions and peppers into half rings. Mix chopped garlic, salt and ground pepper in water. Drain the blue eggplants and cut them together with the zucchini into any shape.

To prepare this type of stew, I use a deep frying pan. I heat the oil in it and fry the onion and beef until golden brown.

Then I add the remaining vegetables and green beans there. I fry everything for 10 minutes, stirring regularly. After this, add the previously prepared water, cover the pan with a lid and simmer over low heat for about half an hour.

The aroma of this vegetable stew with meat reaches all corners of the apartment and the whole family gathers in the kitchen, “drooling”!

Mushroom lovers will definitely love this option for preparing vegetable stew with mushrooms. The dish, despite the lack of meat, turns out to be very satisfying.

Required Products:

  • zucchini – 500 g;
  • cauliflower – 400 g;
  • mushrooms – 200 g;
  • potatoes – 300 g;
  • onion – 1 pc.;
  • carrot;
  • salt – 0.5 tbsp. l.;
  • sunflower oil – 6 tbsp. l.
  • vegetable broth - 2 tbsp.

Quick cooking:

I boil the cabbage inflorescence in advance, and then, after it has cooled, I divide it into small branches. While the cabbage is cooling, I peel the zucchini, remove the seeds and cut into slices.

Next, I chop the onion into medium-sized pieces, as well as the carrots. I take small champignons and cut them into four parts. Peeled potatoes, crumbled in any form.

I place a large, heavy-bottomed saucepan over medium heat. I pour oil into it and fry the onion directly in it, adding chopped carrots and chopped mushrooms one by one. After the latter fall asleep, I add salt to the vegetables that are on the fire. I simmer a little more and add potatoes.

Gently stir the contents of the pan and cook for 15 minutes. Then I add the zucchini and simmer a little more. The small cabbage inflorescences are poured in last, and the broth remaining from cooking is poured in. I thoroughly mix all the vegetables, reduce the gas to a minimum and simmer for half an hour with the lid ajar.

While I was writing this easy recipe for you, my hands were already itching to prepare it. In general, bon appetit everyone, and I’m off to the kitchen.

For me, these ten recipes have become the most popular. The children fell in love with them and can no longer imagine a day off without such a delicacy. I really hope that you will appreciate these aromatic vegetable stews!

Vegetables stewed in a cauldron do not belong to any national cuisine that traditionally uses a cauldron or wok. This is simply a dish that is convenient to prepare, making the most of the properties of the cauldron - both its shape and its characteristic heat distribution. It is more difficult to prepare a similar dish in a saucepan - in a cauldron, for example, it is much better to stir vegetables because it has no corners.

The richer the composition of vegetables, the better! For example, in addition to what I have, you can optionally add kohlrabi, Brussels sprouts, turnips, turnips or pumpkin to this dish. You can cook stewed vegetables in a cauldron without olives; or, on the contrary, you can add olives and black olives. If you like it spicy, then cut the chili pepper. In the form in which I use it, it does not add any spice, but it enriches the aroma of the dish. In addition to chili, thyme, savory and green basil also do this, but you can of course use any other aromatic greens you have on hand.

Heat vegetable oil in a cauldron over high heat.

Peel and cut the onion into slices.

Throw it into the cauldron and start frying. While frying is going on, the fire should remain strong.

We peel the potatoes 1-2 at a time, cut them and add them to the onions, mixing the whole thing well each time. We will have to repeat this same “clean, cut, immediately throw in and stir” for absolutely all vegetables; it is important to simply understand in what order to introduce them.

If the carrots have thin skin, then we don’t even peel them, we just cut them. Throw in, stir, fry still over high heat.

We clean the eggplant, cut it into large cubes, add and stir.

If the zucchini is thick, we clean it, if it’s thin, we don’t peel it, cut it into large cubes, add it and mix it.

We remove the green tails and seeds from the peppers, cut them into fairly large squares or triangles, throw them in and stir.

We cut the tomatoes into large slices, throw them in together with olives, peas, and mix. This part of the preparation usually takes me 30 minutes.

Place the chili pepper and herbs on top, reduce the heat to low and simmer the vegetables in the cauldron for at least 45 minutes, or up to 60. You can stir it a couple of times during this time.

And you can be sure that by the end of their preparation, everyone in your family will come running to the smell of stewed vegetables (and maybe even your neighbors will join you)!


Vegetable stew with meat- a recipe that will not surprise many, since this delicious dish is familiar to us since childhood. However, this particular recipe for vegetable stew is good because the combination of vegetables and meat is perfectly chosen. In our case, vegetable stew with meat is prepared quickly. We can confidently say that this delicious dish will appeal to many.

Classic recipe for vegetable stew with meat

Products:

  • Potatoes - 1 kilogram
  • Pork - 500 grams
  • Zucchini, red hot pepper 1 piece each
  • Bell pepper - 3 pieces
  • Tomato - 4 pieces
  • Onion - 3 onions
  • Carrots - 2 pieces
  • Garlic 5 cloves
  • Dill, parsley - 1 bunch each
  • Tomato paste 5 tablespoons
  • Bay leaf - 3 leaves
  • Ground coriander, ground pepper, salt to taste

Let's start cooking:

  1. Let's start with the meat. Rinse the pork well, remove bones and hard veins. And cut into small pieces. Then we take out the frying pan. Pour in vegetable oil and heat it up. Throw the chopped meat into the frying pan. The heat is high. Fry until a crust appears.
  2. The next step is chopping the onions and carrots. Finely chop the onion and cut the carrots into half rings in the form of plates.
  3. Once the vegetables are chopped, add them to the meat. Mix well and fry for about 2 minutes, i.e. until vegetables are soft.
  4. Let's take on the zucchini. We peel them and cut them into cubes. We put it in a cauldron where we will simmer the stew.
  5. We also peel and chop the potatoes. Add them to the zucchini.
  6. The next step is tomatoes. Scald with boiling water, keep in boiling water for a while and peel off the skin. Cut them into cubes like the previous vegetables. And we also send it to the cauldron. Mix the vegetables well in a cauldron.
  7. We cut the bell peppers, having previously cleared them of the stalk and seeds. Chop the garlic. If desired, you can add hot pepper. Half of this pepper is enough.
  8. Place chopped peppers and garlic into a frying pan with meat. Add tomato paste. Mix everything well. Cover with a lid. Simmer over medium heat for about half a minute.
  9. Transfer the contents of the frying pan to the cauldron. Mix everything again, adding salt, ground black pepper, bay leaf and 2 cups of water. Now turn on high heat and wait for it to boil.
  10. Once it boils, reduce the heat to medium. Simmer until the sauce thickens. This is approximately 30-40 minutes. The stew is almost ready.
  11. Chop the greens and add to the stew. Mix. Simmer for about a minute. Now you can turn off the fire.
  12. The stew is ready. Can be served. The remaining greens can be served as a topping.

Vegetable stew with meat

To prepare a dish according to this recipe, we need to prepare:

  • Beef – 500 gr.
  • Onion – 500 gr.
  • Potatoes – 500 gr.
  • Tomatoes – 500 gr.
  • Carrots – 500 gr.
  • Eggplant – 2 pcs.
  • Bell pepper – 2-4 pcs.
  • A bunch of greenery.
  • Pepper and salt.

Let's get started:

  1. Wash the eggplant and drain it with water and cut it into cubes. Put some water in a bowl, add some salt and keep the cubes in it for about 1 hour. Drain the water.
  2. Cut the bell pepper and potatoes into cubes. Cut the meat into cubes too. Cut onions and carrots into half rings.
  3. Remove the skins from the tomatoes and chop them. Now we need a pan with a triple bottom.
  4. At the bottom we lay out the meat in cubes, then lay out the onions in layers, carrots on top, then potatoes, eggplants and peppers.
  5. Season each layer with salt and pepper; you can also add chopped garlic. Do not add water - the stew should cook in its own juice.
  6. We put our tomatoes on the very top. We will cook this magnificent Georgian dish under the lid for 2-3 hours. At the end of cooking, add cilantro or basil.
  7. Our dish is ready, bon appetit everyone!!!

Vegetable stew with meat and zucchini

We will need:

  • Pork and beef – 500 gr.
  • Champignons – 200 gr.
  • Zucchini – 2 pcs.
  • Onion – 1 pc.
  • Garlic – 2 teeth
  • Provençal herbs salt and pepper.
  • Dry white wine – 150 gr.
  • Parsley – fresh leaves.
  • Flour – 2-3 tsp.
  • Corn oil – 2 tbsp.
  • Bay leaf – 1 pc.

Cooking method:

  1. Wash the meat and cut into arbitrary pieces. Peel the zucchini and cut into medium cubes. Chop the onion and cut the champignons into 4 parts.
  2. Heat a frying pan, pour in a little corn oil and fry our meat, champignons, zucchini cubes and onions in it. During the frying process, when the vegetables begin to release their juice, add salt and pepper. When a golden brown crust begins to appear on the meat and zucchini. Add 100 gr. white wine, let it boil.
  3. Then immediately add Provençal herbs and bay leaf. Bring to a boil and simmer for 10 minutes.
  4. Now we add another 50 grams of wine and if the liquid does not yet cover our meat completely, we can add a little more broth.
  5. In about 1 hour our dish will be ready. As soon as our meat becomes soft, add chopped basil or cilantro and pour in cream.
  6. In a separate mug, dilute the flour in water and pour into our dish. The amount of flour depends on the consistency and thickness of the sauce you prefer.
  7. Mix carefully, let simmer for another 5-7 minutes, and remove from the stove. Our stew is already prepared.
  8. Rice or any pasta can serve as a side dish for this dish. I wish you good health and bon appetit.

Vegetable stew with meat

Required ingredients:

  • Pork is lean, but not dry - 400 gr.
  • Onion – 1 pc.
  • Garlic – 3-4 teeth.
  • Peppercorns – 5-6 grains
  • Salt to taste
  • Tomatoes – 2 pcs.
  • Bell pepper 1 pc.
  • Cauliflower – 200 – 250 gr.
  • Bay leaf
  • lard – 1 tbsp.
  • Paprika -1 tsp. gr.
  • Chili pepper – 3-4 rings from a pod.

Cooking method:

  1. Let's start the process. Cut the washed and carefully dried meat into medium-sized cubes. Finely chop the onion, cut the tomatoes and pepper into slices.
  2. We separate the cauliflower into small inflorescences.
  3. Place lard in a frying pan and brown the chopped onion in it. Add the meat cubes, salt and pepper, add paprika.
  4. Stir and fry over low heat for 5 minutes. Add tomatoes, bell peppers and cauliflower florets, garlic cut into 2 parts, peppercorns.
  5. Simmer for 30-35 minutes. 5 minutes before the end of cooking, add chili pepper, bay leaf and finely chopped 1 clove of garlic.
  6. Taste it and add salt and pepper if necessary. Pasta goes well with this dish as a side dish. Bon Appetit everyone.

Vegetable stew with minced meat

A rich selection of vegetables and minced meat will allow you to enjoy a bouquet of aromas and inexpressible tastes. You can use minced pork or beef, but for dietary nutrition it is better to stick to minced chicken.

Required ingredients:

  • 500 g – minced meat;
  • 500 g – cabbage;
  • 500 g – potatoes;
  • 3 tbsp. l. - vegetable oil;
  • 2 pcs. - carrot;
  • 2 pcs. - pepper;
  • 300 ml – water;
  • 2 pcs. - onion;
  • dill, parsley, salt and other spices.

Cooking method:

  1. Let's start describing the recipe with preparing the ingredients. Peel the potatoes and cut them into cubes, it is better to grate the carrots, but if you wish, you can cut them into cubes, cut the onion into thin half rings.
  2. Take a head of cabbage, cut the required piece and finely chop it. The pepper is peeled from the stalk and cut into thin strips.
  3. The greens can also be finely chopped. It looks like the ingredients are ready, you can proceed directly to frying. It is better to take a large frying pan so that you can fry everything at once in one bowl.
  4. First add the minced meat to the hot oil, after the pinkish color disappears, put the carrots in the frying pan, after a minute the peppers and onions come in.
  5. Fry the vegetables a little, and then add the potatoes to them. Close the lid tightly. Stir occasionally.
  6. Salt and season with seasoning for minced meat. It's time for water.
  7. Pour the liquid into the pan and simmer for approximately 20 minutes. Then open the lid, add the cabbage, mix everything well and continue to simmer the stew over low heat for about 30 minutes.
  8. The dish is ready – don’t forget to garnish with fresh herbs.

Vegetable stew with meat (pork ribs)

You can prepare a stew with meat not only from meat fillet, but also from ribs. In this case, take pork ribs and a number of vegetables.

Required ingredients:

  • 400 g – ribs;
  • 300 g – potatoes;
  • 2 pcs. - onion;
  • 3 pcs. - tomatoes;
  • dill;
  • 1 PC. – zucchini;
  • 3 pcs. - carrot;
  • spices.

Cooking method:

  1. Making vegetable stew with pork ribs is quite simple. First, divide the ribs into several small pieces.
  2. We also peel the vegetables and cut them: potatoes into cubes, carrots into graters, onions into half rings, zucchini into squares.
  3. It is better to peel the tomatoes, pour boiling water over them, remove the film, and then chop them.
  4. Let's cook. Place pork ribs into hot oil. Fry the meat pieces thoroughly for about 5 minutes.
  5. Then we add onions to the meat. Cover the lid and let the meat absorb the onion juice. Next, add carrots and potatoes to the dish.
  6. Let the ingredients fry a little again, and after a couple of minutes we add the last product – the zucchini – to the frying pan. All that remains is to simmer the stew until done.
  7. Finally, add salt and sprinkle with dill.

Vegetable stew with meat in a slow cooker

If preparing vegetable stew in the usual way, on the stove, takes longer than you would like, then stew in a slow cooker turns out not only to have a richer taste, but also does not require constant presence in the kitchen. A multicooker makes the cooking process much easier.

Required ingredients:

  • 500 g – meat;
  • 2 pcs. – zucchini;
  • 3 pcs. – bell pepper;
  • 3 pcs. – eggplants;
  • 2 pcs. - onion;
  • 3 pcs. - tomatoes;
  • 1 PC. - carrot;
  • rast. oil;
  • 3 teeth - garlic.

Cooking method:

  1. Without proceeding to the main group of ingredients, cut the eggplants into cubes and add salt. The vegetables should remain in this state for some time, about an hour.
  2. This will allow them to lose some bitterness, which may affect the taste of the dish.
  3. Take the pork tenderloin and divide it into cubes. Add a little vegetable oil to the bowl, set the “Fry” mode and thoroughly fry the pork for 15 minutes.
  4. For now, let's take care of the vegetables. Finely chop the onion, cut the carrots into thin rings, cut the peppers (it is better to take bell peppers of different colors) into strips, and also cut the tomatoes into medium pieces.
  5. Send the chopped vegetables to the meat and extend the mode for 10 minutes. All that remains is to add zucchini, eggplant and chopped garlic. If there is not enough water in the bowl, you can add 100 ml of broth or water.
  6. Add salt and cook the dish in the “Stew” mode for about 40 minutes.

Vegetable stew with meat in the oven

Required ingredients:

  • 500 g – meat;
  • 2 pcs. - carrot;
  • 500 g – potatoes;
  • 2 pcs. - onion;
  • 500 g – cabbage;
  • 3 pcs. - tomatoes;
  • 100 g – margarine;
  • spices.

Cooking method:

  1. Fry the meat pieces. If you choose fatty meat, then it is better not to add oil to the pan. While the meat is slowly roasting, prepare the vegetables.
  2. Potatoes are cut into cubes, onions into half rings, carrots into rings. Finely chop the cabbage and cut the tomato into pieces.
  3. In a deep bowl, mix all the vegetables, add salt and seasoning. The stew can be cooked in separate pots, or in a small saucepan.
  4. First put the fried meat into the cooking vessel, and then the mixed vegetables.
  5. Pour a glass of water and put it in the oven. 30 minutes before cooking, add margarine to the dish. When serving, garnish the stew with herbs.

Vegetable stew with meat - culinary advice

Vegetable stew allows you to use any vegetables that you can currently find at home. Even just one carrot, onion and a few potatoes can make a tasty and satisfying dish.

Bon appetit!