Stewed meat with vegetables. Step-by-step recipe with photos Stewed beef with vegetables recipe

This dish has many recipes. Using different vegetables to stew meat, each time you can get a new dish with an individual appearance, taste and aroma. The remarkable thing is that this dish can be prepared all year round. So, in winter you can add pumpkin, carrots, onions, cabbage and frozen vegetables to beef.

In summer, spring and autumn, during the fresh vegetable season, you can use different types of cabbage, peas, corn, eggplant, zucchini, tomatoes, bell peppers, and green beans. The methods of preparing the dish also differ. So, stewed beef with vegetables can be prepared not only on the stove, but also in the oven or slow cooker. In the oven, beef with vegetables can be baked either in a mold or in pots or in foil. On the stove, beef can be stewed in a frying pan, in a saucepan, cast iron, cauldron, or cauldron.

You can diversify the taste of stew with vegetables using both wild mushrooms and oyster mushrooms with champignons. Fresh mushrooms are pre-boiled, dried mushrooms are poured with hot water and left for several hours. Now let's look at how to prepare beef stew with vegetables - step-by-step recipe with photos.

Ingredients:

• Beef - 400 gr.,
• Sweet pepper - 1 pc.,
• Carrots - 1 pc.,
• Tomato sauce - 3 tbsp. spoons,
• Tomato juice - 0.5 cups,
• Spices - to taste
• Bay leaf - 2-3 pcs.,
• Vegetable oil,
• Salt.

Beef stew with vegetables - recipe

Prepare all vegetables. Peel the onions and carrots. Wash the tomatoes and bell peppers. Cut the carrots into slices.

Cut the onion into cubes.

Grind the Bulgarian into small cubes. Rinse a piece of beef with cold water. Dry. Cut the beef into four by four cm cubes.

Place bell peppers in a hot frying pan. Immediately add tomato sauce to it. Stirring, simmer the pepper in the tomato for 5 minutes. Place the frying pan with vegetable oil poured into it on the stove. Once hot, place the beef on it.

Simmer the meat for 4-5 minutes.

Add carrots and onions.

Simmer the beef and vegetables over low heat for another 5-7 minutes. During this time the carrots should become soft. Add bell pepper sautéed in tomato.

Pour tomato juice over beef and vegetables.

To make the dish aromatic, add bay leaf, salt and spices.

Spices that go well with beef include paprika, black and allspice, nutmeg, coriander, suneli hops, dried basil, and marjoram. The choice of spices, as you can see, is great.

Mix the beef with vegetables and simmer for another 10 minutes over low heat.

Stewed beef with vegetables in a frying pan in tomato sauce goes well with numerous side dishes. Enjoy your meal.

Beef stew with vegetables. Photo

Below I offer you other recipes for stewed beef with vegetables. Let's look first at a recipe for beef with vegetables in pots in the oven.

Ingredients:

• Beef - 400 gr.,
• Bay leaf - 1-2 pcs.,
• Potatoes - 4-5 pcs.,
• Onions - 2 pcs.,
• Carrots - 1 pc.,
• Hard cheese - 200 gr.,
• Sweet pepper - 2 pcs.,
• Tomatoes - 2 pcs.,
• Salt,
• Vegetable oil.

Beef with vegetables in pots - recipe

Wash potatoes, carrots, tomatoes and peppers. Cut potatoes and tomatoes into medium-sized slices. Grate the carrots on a coarse grater. Cut the onion and bell pepper into cubes. Grate a piece of hard cheese on a medium grater in the amount indicated in the ingredients. Place all vegetables except potatoes in a frying pan. Sauté in oil for 10 minutes, lightly salting the vegetables.

Cut the beef into cubes. Pour hot water into the pots. Leave them for 10 minutes. Keep the lids separately in hot water. Drain the water. Place diced beef on the bottom of the pots. Add some salt. Place some steamed vegetables on top. Next, add a layer of potatoes.

Attention, the potatoes should not reach higher than the shoulders of the pot. Pour enough water into each pot so that it fills it exactly halfway. Sprinkle beef and vegetables in pots with grated cheese.

Cover the pots with a lid. Using this technology, fill all the pots. Place them in the oven (180C). Bake meat and vegetables in pots for 45 minutes.

In Georgia, a dish of stewed beef with vegetables is called shashushuli. Like most Georgian dishes, this beef stew is spicy and aromatic due to the high content of spices, garlic and herbs.

Ingredients:

• Beef - 300 gr.,
• Cilantro - a small bunch,
• Garlic - 3-5 cloves,
• Onions - 2 pcs.,
• Tomatoes - 2 pcs.
• Sweet pepper - 1 pc.,
• Chili pepper - 20 gr.,
• Spices: suneli hops, black pepper, marjoram, dry adjika,
• Sunflower oil,
• Salt.

Georgian beef with vegetables - recipe

Peel and cut the onion into half rings. Squeeze the garlic cloves through a press. Finely chop the cilantro and the required amount of hot chili pepper. Cut the Bulgarian and tomatoes into small pieces.

Cut the beef into pieces the same size as for paprikash or goulash. Place the beef in a hot frying pan with oil. Fry the meat for 3-4 minutes. Add chopped onion to it.

Add some salt. Fry with onions for another 4-5 minutes. Once the onion has softened, add the spices, tomatoes, peppers, cilantro and garlic. Stirring, simmer the beef and vegetables over low heat for another 10 minutes. Serve hot with or pita bread.

Now let's look at how beef and vegetables are cooked in the oven.

Ingredients:

• Beef - 400 gr..
• Soy sauce - 70 ml.,
• Tomatoes - 2 pcs.,
• Hard cheese - 200 gr.,
• Zucchini - 200 gr.,
• Carrots - 2 pcs.,
• Onions - 2 pcs.,
• Eggplants - 200 gr.,
• Bell pepper - 2 pcs.,
• Ground black pepper - a pinch
• Vegetable oil,
• Salt

Beef with vegetables in the oven - recipe

Cut the beef into slices as for chops. Place the meat in a salad bowl. Pour in soy sauce and leave for 30 minutes.

Prepare the vegetables. Cut the carrots into slices. Cut the bell pepper into thin strips. Cut zucchini and eggplant into halves. Chop the tomatoes into slices, onions into quarters of rings. Grate the cheese on a medium grater.

Place the marinated beef in the bottom of the baking dish. Place vegetables on top. Pour the remaining soy sauce in the bowl over the beef and vegetables, in which the meat was marinated.

Sprinkle everything with grated cheese. Beef with vegetables in the oven should be baked for 34 minutes at 170C. Vegetables will release juice during baking, resulting in juicy and tender results.

Step-by-step recipes for stewed beef with vegetables and rice, potatoes, pearl barley, beans in a saucepan, frying pan, pots and slow cooker with sour cream, water, hot and tomato dressing

2018-09-20 Yulia Kosich

Grade
recipe

3118

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

7 gr.

Carbohydrates

3 gr.

118 kcal.

Option 1: Classic recipe for beef stew with vegetables

Housewives are not always able to buy young veal, which only needs to be fried briefly to serve with any side dish. But simple beef is always on hand. How to make it tender and juicy? Today we will offer to cook beef stew with vegetables in different dressings, using several culinary techniques.

Ingredients:

• half a kilo of lean beef;
• 175 grams of onion;
• 95 grams carrots;
• 135 grams of sweet pepper;
• 3-4 grams of parsley;
• 95 grams of green beans;
• 10 grams of sunflower oil;
• laurel in a saucepan;
• allspice/rock salt;
• 390 grams of filtered water.

Step-by-step recipe for beef stew with vegetables

Dry a piece of lean beef (cleaned and washed). Cut into small identical pieces on a “meat” board, maybe longitudinally shaped.

Next, process and wash all the vegetables thoroughly. After this, chop the onions, finely grind the carrots, chop the green beans into short tubes, cut the bell pepper into thin bars and chop the fresh parsley.

Pour sunflower oil into the bottom of the pan. Ignite. Add carrots and sweet peppers. After three to four minutes, add the onion and green beans. Mix.

Fry the ingredients for a few moments, and then place the beef in the middle of the frying. Wait until the surface of the meat is covered with a crust. As soon as this happens, place the laurel inside. Add salt and pepper.

Gently mixing in a circle, pour in the amount of water indicated in the list. Cover, leaving a small gap. Reduce the burner power to the minimum setting.

Simmer the beef stew with vegetables for an hour. Make sure there is enough liquid inside at all times. If it boils away too early, add in small portions according to the situation.

It is not necessary to serve this dish as a side dish; it will be enough to add pickles and a piece of any crusty bread. You can also experiment with types of vegetables. These can be zucchini, eggplant, celery stalks, tomatoes and others.

Option 2: Quick recipe for beef stew with vegetables in a frying pan

To make beef stew with vegetables as quickly as possible, we advise you to take lean fresh meat, which you just need to fry over high heat and simmer in soy sauce.

Ingredients:

• 200 grams of frozen vegetables;
• 395 grams of lean goulash;
• for frying a spoon of oil;
• any spices/rock salt;
• 3-4 tbsp soy sauce for frying.

How to quickly cook beef stew with vegetables

Pour the vegetable mixture consisting of green peas, sweet peppers, celery, onions, green beans and cauliflower into a large colander. Pour boiling water over it.

After a few minutes, when the mixture is soft, pour out onto several paper towels. While they are drying, review the goulash and clean it if necessary. Wash it down.

Place a deep frying pan on a large burner over high heat. Pour some liquid oil inside. Warm up for a few seconds.

Now add the prepared lean beef to the bottom. Fry, turning carefully with a spatula, for five minutes.

Once you have the crust, pour in the thawed vegetables. Stir well, adding any spices and rock salt. Then add the planned volume of soy sauce and cover loosely.

Cook the beef stew with vegetables over medium heat for about twenty minutes until the sweet and salty dressing has completely boiled away. Serve immediately.

To ensure truly tender beef, choose a lean version of beef. It is also important to chop it finely and fry it until a crust forms before stewing. Only then do you need to pour in the sauce and simmer until fully cooked.

Option 3: Beef stew with rice and vegetables in a saucepan

To create a more satisfying meat dish, we will add white rice to the recipe. Moreover, it is better to take steamed round rice, which, on the one hand, will be well “loaded” with dressing, and on the other, will remain crumbly.

Ingredients:

• a glass of dry white rice;
• 590 grams of beef meat;
• 400-450 grams of water;
• 120 grams of onion;
• 75-80 grams of carrots;
• medium red pepper;
• fresh herbs to taste;
• sunflower oil/rock salt;
• celery stalk.

How to cook

Wash and process a medium-fat piece of beef. Chop into pieces of equal weight. Also peel all the vegetables you use.

Now cut the onion into slices, the pepper into bars, the stem into neat slices, and the carrot into thin shavings. Chop the greens.

Pour oil into the thick bottom of a clean saucepan. Heat it on a suitable burner. Add carrots, bell peppers, onions and celery one by one.

Fry the ingredients for about four minutes and then add the meat. Lightly stirring, cook the ingredients a little more until a crust appears on the surface.

Only now pour in the rice that has been washed many times in advance. Add salt and pour in all the filtered water. Cover the pan with a relatively thin towel. Leave, reducing the burner heat to low.

Simmer the dish for about a third of an hour, then carefully remove the towel. Mix the soaked rice with the remaining ingredients. Check the degree of readiness and volume of liquid. Based on the result, decide whether to add water and how long to continue cooking.

Continuously monitor the process. Turn off the stove as soon as the rice in the beef stew with vegetables becomes soft and completely cooked.

Cooking this dish is similar to creating pilaf. Therefore, it is very important to correctly calculate the volume of water so that the cereal does not come out viscous and does not remain soggy. As for the towel on the pan. It is important to place it so that it does not catch fire when the burner is on.

Option 4: Beef stew with vegetables and potatoes with sour cream in a slow cooker

Potatoes are ideal for any meat. Therefore, in this recipe we suggest adding this root vegetable to the beef and cooking everything in a slow cooker with the addition of fresh sour cream.

Ingredients:

• 390 grams of potatoes;
• 210 grams of liquid sour cream;
• half a kilo of beef;
• 130 grams each of bell pepper and onion;
• 80 grams of carrots;
• a piece of butter in a bowl;
• rock salt/fresh dill.

Step by step recipe

Peel onions, potatoes and carrots. Then place all the vegetables in a bowl and rinse in cool water until clean.

Also process dill and sweet pepper. Wash both ingredients thoroughly as well. Chop the first one and cut the second one into squares.

Now chop the onions, grate the carrots and cut the potatoes into cubes. Place butter in a bowl. Place in multicooker.

In the "Fry" mode, melt a piece. Add potatoes. Fry with the lid closed for about five minutes.

Then add carrots, peppers and onions. After a couple more minutes, add the beef. By the way, before this it needs to be cleaned, washed and chopped into small cubes.

Mix everything well. Add salt and sprinkle with chopped dill. Pour liquid sour cream inside. Mix with a spatula one last time in a circle.

Cover the machine (until it clicks) with the lid. Set the "Extinguishing" mode. Cook the beef stew with vegetables for another forty minutes. After turning off the multicooker, leave the dish with the lid closed until just before serving.

To create beef in a slow cooker, we recommend using medium-fat liquid sour cream. Then there will be enough dressing inside and the meat and vegetables will not burn. However, if you take the fatty version, we advise you to beat it thoroughly with a whisk before adding it.

Option 5: Stewed beef with barley and vegetables in pots

We will bake the next beef along with pearl barley and several vegetables in pots. It will turn out tender and fragrant!

Ingredients:

• 6 tbsp. washed pearl barley;
• 100 grams of onion and pepper;
• 50 grams of carrots;
• 2 tsp refined oil;
• 400 grams of boiling water;
• salt (rock)/pepper (black);
• two laurel leaves;
• 4 cream tomatoes.

How to cook

Wash and wipe two 750 ml pots. Turn on the oven at 195 grams. Install a grill inside. Place vegetables in a clean sink.

Wash and process the indicated ingredients. Do the same with beef. Now cut the meat into pieces, the onion into slices, the carrot into shavings, and the bell pepper into short, identical bars.

At the end, divide the elongated, firm tomatoes into thin slices and thoroughly wash the pearl barley.

Pour a teaspoon of oil into prepared clean pots. Place equal batches of meat. Place peppers, tomatoes, onions and carrots on top.

Add laurel and all spices: salt and pepper. At the end, add pearl barley and pour half a glass of water. Cover with ceramic lids.

Place the beef stew with vegetables in the oven on a wire rack. Simmer the meat with pearl barley for about an hour, after which remove the pots and mix as carefully as possible.

Return the containers with beef inside the stove. Cook until the resulting juice evaporates and the pearl barley becomes soft.

Since we will be cooking the cereal in pots for quite a long time, it will have time to become soft. However, if you are worried that it will not cook, pre-steam it in boiling water and let it sit for about an hour. Then all that remains is to rinse off the muddy water and add to the pots.

Option 6: Beef stew with vegetables in tomato juice in a frying pan

A variety of dressings are used to make the beef juicy and tender. However, we will make this appetizer in tomato juice.

Ingredients:

• two glasses of tomato juice;
• 405 grams of beef goulash;
• onions and carrots;
• 3-4 grams of cilantro;
• bell pepper (medium size);
• refined oil in a frying pan;
• meat seasoning/rock salt.

Step by step recipe

Wash the beef goulash. While the meat is drying, peel the vegetables and herbs. Also rinse thoroughly. Chop the cilantro, chop the onion, chop the bell pepper into bars and grate the carrots.

Pour oil inside the frying pan. Heat it on the middle burner, then add peppers and carrots. Fry for a couple of short minutes.

Now add the beef and onions. Cook for six to seven minutes, stirring occasionally. When time is up, add rock salt and meat seasonings.

Immediately pour in all the tomato juice. Stir very carefully and reduce heat to low. Stew beef with vegetables for forty minutes.

If during the process the juice evaporates too much, which should not happen, it is recommended to add a little liquid to make the dish juicy. At the very end, sprinkle the frying with cilantro and let it sit for a while before serving.

To ensure that the dressing saturates the ingredients and does not thicken ahead of time, use liquid tomato juice without spices and salt. If you only have a thick version, dilute it with boiling water. By the way, you can make this drink yourself from water and tomato paste.

Option 7: Stewed beef with vegetables and beans in spicy sauce

We will make the last beef in a spicy sauce using canned beans, red onion, bell pepper, garlic and chili.

Ingredients:

• can of canned beans;
• half a kilo of beef goulash;
• large red onion;
• large red pepper;
• chili pod (small size);
• 4-5 fresh parsley;
• rock salt for meat;
• sunflower oil in a cauldron;
• medium celery stalk;
• a teaspoon of paprika;
• 5 fresh garlic cloves;
• water and tomato paste for sauce.

How to cook

Clean the meat and vegetables. Before slicing, wash and blot all ingredients with napkins. Separately, combine a couple of glasses of boiling water with two tablespoons of tomato paste. Bring the sauce until smooth.

On a cutting board, chop the beef into pieces. In addition, chop the chili, parsley and garlic. Then cut the red onion into quartered rings, the sweet pepper into thick short slices, and the celery into thin slices.

Add oil to the cauldron. Warm it up on the stove. Add the goulash and fry over high heat for no more than three minutes. Once crusted, add pepper, celery, chili and red onion. Fry further for a couple more minutes.

Now open the can of beans. Pour the beans into the cauldron. Add salt to taste. Stirring with gentle circular movements, pour in the prepared dressing and add paprika.

Reduce heat to minimum temperature. Simmer beef stew with vegetables in spicy sauce for forty minutes. After this time, add garlic and parsley. Stir one last time and cover tightly with a lid. Let it brew.

Since we're making a tomato dressing for this spicy beef, we recommend using canned red beans in red sauce instead of white ones. However, remember that canning already contains spices. Therefore, be careful when adding salt.

If your family eats mostly at home, you cannot do without hot, satisfying and healthy dishes that are easy to prepare and remain delicious after heating. Of course, there are soups and borscht, but they also get boring, so it’s good to have a few other recipes in reserve to alternate dishes on the menu.

Today we offer just such a good hot dish for everyday home cooking - something between roast, goulash and thick, rich potato soup. Beef stewed with vegetables will please your family and will help you out when you don’t have time to prepare more complex dishes.

Subtleties of cooking

• Most often, beef is stewed by cutting it into small or medium-sized pieces. To ensure that the meat cooks evenly, it must be cut across the grain. Sometimes it is recommended to lightly beat pieces of meat before slicing.
• The stewing time for beef cut into large pieces is 2–2.5 hours. Small pieces of beef are stewed for 1–1.5 hours.
• Stewed beef is very tasty if it is young. This can be easily determined by the color of the meat. The young ones are pink or reddish in color, and their fat is white.
• If frozen meat is used, it must first be defrosted in air. You should not immerse meat in water, especially warm water, otherwise it will be deprived of most of its nutrients, and its taste will deteriorate.
• Raw meat should not be salted long before cooking, as it loses a lot of juice. Salt the meat in the middle or even at the end of stewing.
• But if you salt the meat just before frying, the fat will not splatter too much in different directions.
• Before stewing, the pieces of beef need to be fried until golden brown. Thanks to this, the juice is sealed inside the meat, and it turns out juicy.
• Vegetables are added to meat gradually. First put onions and carrots, and then more juicy vegetables: tomatoes, eggplants, zucchini. It is advisable to fry the onions and carrots separately, and then combine them with half-cooked beef. Then the vegetables will retain their shape and will not be overcooked. This is especially true when the beef is old and requires long-term heat treatment.
• Various herbs and spices are added to beef and vegetables. Basil, black and red pepper, bay leaf, dill, garlic, marjoram, cumin, tarragon, parsley are best suited. But you can add other herbs, the taste of which evokes positive emotions.

Beef stewed with vegetables: a simple recipe

Ingredients:

• beef – 0.7 kg;
• carrots – 1 pc.;
• onions – 2 pcs.;
• celery stalks – 50 g;
• vegetable oil – 50 g;
• tomato paste – 100 g;
• salt - to taste;
• sugar - a pinch;
• bay leaf – 3 pcs.;
• pepper - to taste.

Cooking method

• Wash young beef with warm water and rinse with cold water. Cut across the grain into pieces.
• Peel the onions and carrots, wash them, cut them into strips. Cut the celery stalks into pieces 2–3 cm long.
• Pour oil into a hot frying pan with high sides, add meat, and fry over high heat until golden brown. Continuing to fry, add onions, carrots and celery. Stir. Cook until the onion turns golden.
• Add tomato paste, sugar and stir. After 1-2 minutes, pour hot water or broth over the meat and vegetables so that the contents of the pan are completely covered with liquid. Add bay leaf, pepper.
• Close the lid. Simmer the meat and vegetables over very low heat until soft – about 1–1.5 hours. Add salt halfway through cooking. If the broth begins to boil away during cooking, add boiling water little by little.
• Serve beef stewed with vegetables with mashed potatoes, rice, and pasta.

Beef stewed with vegetables – bell peppers and tomatoes

Ingredients:

• beef – 0.5 kg;
• onions – 2 pcs.;
• red and green bell pepper – 2 pcs.;
• carrots – 2 pcs.;
• tomatoes – 5 pcs.;
• hot red pepper – 0.5 pcs.;
• garlic – 5 cloves;
• jusai – thin bunch;
• salt - to taste;
• vinegar – 1 tsp;
• sugar – 0.3 tsp;
• cilantro - a thin bunch;
• vegetable oil – 2 tbsp. l.

Cooking method

• Cut the washed beef into small pieces. Place in a bowl, sprinkle with vinegar, leave for 1 hour.
• Peel the onions, carrots, garlic. Cut into strips. Use a Korean grater to cut carrots.
• Wash the pepper and remove the seeds. Cut into long strips.
• Sort the jusai and cut off the dried ends. Cut into pieces 3 cm long. This plant can be replaced with wild garlic or young garlic leaves.
• Cut the washed tomatoes into cubes. If you don’t like their skin in your dishes, before slicing, soak the tomatoes in boiling water for one minute, rinse with cold water, and peel off the skin.
• Pour one tablespoon of oil into a cauldron and heat it up. Place the meat. Stirring, fry until golden brown, but do not overdry, otherwise the meat will turn out tough, like rubber. Pour boiling water over it - the meat should be completely covered with water, close the cauldron with a lid, reduce the heat to low and simmer for 1.5 hours.
• Pour the rest of the oil into the frying pan and heat it. Add onion and fry lightly. Continuing to fry, add carrots.
• When the onions and carrots are fried, add the tomatoes and heat until the liquid has evaporated. Add pepper. Add spices and mix.
• Add the roast to the meat. Add as much boiling water as you need for the garnish. Continue simmering for another 30 minutes. 15 minutes before readiness, add chopped jusai and garlic.
• Remove the cauldron from the stove. Add chopped cilantro to the stew, stir, leave covered for 15 minutes so that the greens impart their aroma to the dish. This stew of beef with vegetables is combined with pasta, mashed potatoes, buckwheat, and rice. Its gravy goes well with lagman.

Beef stewed with vegetables: with eggplant

Ingredients:

• beef – 0.5 kg;
• carrots – 1 pc.;
• onions – 2 pcs.;
• bell pepper – 1 pc.;
• tomatoes – 4 pcs.;
• eggplants – 2 pcs.;
• salt - to taste;
• vinegar – 1 tsp;
• ground black pepper - to taste;
• vegetable oil – 2 tbsp. l.;
• parsley - several sprigs;
• garlic – 4 cloves.

Cooking method

• Wash the beef, cut along the grain into strips, and then cut crosswise into thin strips. Sprinkle them with pepper and salt, sprinkle with vinegar. Leave to marinate for 1 hour.
• Peel the onions, carrots, garlic. Rinse them with cold water. Cut the onion into half rings, cut the carrots lengthwise, and then cut into slices. Chop the garlic with a knife.
• Wash the pepper, remove the seeds and stem, cut into wide slices.
• Wash the eggplants, trim the ends, cut into 2? 2 cm. Sprinkle with salt, press down with a small weight. After 30 minutes, drain the liquid, lightly squeeze the eggplants, and place on a paper towel.
• Wash the tomatoes, remove the stems, cut into slices or cubes.
• Pour oil into the cauldron. When it's hot, add the pieces of meat, squeezing them out of the marinade. Fry on all sides until golden brown.
• Add onions and carrots. Continue frying until the onion softens. Add eggplant. Stir. When some of the liquid has boiled away, add the pepper. After 5 minutes, add the tomatoes. Stir again.
• After 10 minutes, add spices and garlic. Fill with hot water up to the level of vegetables and meat. Cover the cauldron with a lid and reduce heat to low. Simmer until the meat is soft.
• Remove the cauldron from the stove, add chopped parsley, and stir gently. After 15 minutes, the stewed beef can be placed on plates.

Recipe with photo

Ingredients:

• onion – 1 head;
• tomato – 1 piece;
• carrot – 1 piece;
• pepper – 1 piece;
• zucchini – 1;
• potatoes - 2 pieces;
• beef – 0.4 kg;
• garlic cloves – 2-3;
• seasonings and spices to your taste.

Preparation:

1. First, let's prepare the products. First defrost the meat (on the bone or fillet) and wash it well. We also wash the vegetables. Remove the skins from the onions and garlic. Peel the potatoes.

2. Cut the onion in half and then into half circles.

3. Choose a suitable saucepan for stewing. Put onion and tomato, cut into large cubes, into it. Sprinkle with seasonings to your taste. We recommend taking bay leaves, coriander, black, red and allspice peas, dry herbs (oregano, basil, savory).

4. Cut the carrots lengthwise into 4 pieces and then into cubes.

Cut the beef into small pieces and pound a little with a hammer. Sprinkle the meat with spices and black pepper. Heat a frying pan with vegetable oil and place the pieces of beef in it. Fry, stirring, over medium heat until golden brown. Then add onions cut into half rings or feathers to the meat.

Next add the carrots cut into thin half circles. Fry everything over low heat, stirring occasionally, for about 5-7 minutes. Then add the bell pepper cut into strips into the pan.

Salt everything, pour a little water into the frying pan (about 50 ml) and, stirring occasionally, simmer the beef and vegetables for about 7 minutes under the lid. Add fresh tomatoes cut into slices and chopped garlic, stir. Simmer the dish for 4-5 minutes (the tomatoes should remain intact).

Delicious beef with vegetables, cooked in a frying pan, sprinkle with chopped herbs and serve. The meat is perfectly cooked and soft.

According to the compatibility chart, meat goes perfectly with vegetables. True, this does not apply to starchy foods. Therefore, in order to make it in a frying pan, you need to think in advance not only about the cooking technology, but also about the recipe composition of a particular dish. As an example, you can consider several interesting options.

The simplest way

Autumn is a period when store shelves are simply filled with fresh vegetables. But this does not mean that you need to limit yourself only to salads or fresh juices. Having everything you need on hand, you can cook delicious meat and vegetables in a frying pan.

Moreover, it is not at all difficult to do this. You can use any meat for this recipe (poultry, pork or beef). Chicken, of course, is much faster to cook. And the vegetables you will need: zucchini, sweet peppers and eggplants. When all the products are assembled, you can start working. Cook meat and vegetables in a frying pan as follows.

First of all, you need to wash the vegetables.

Then they need to be crushed. You need to start with eggplants. It is better to cut them lengthwise into 4 parts, and then chop them crosswise to make neat cubes. After this, they need to be salted and left alone for a while.

Now you can do the meat. It should be cut into small pieces and then lightly fried in a frying pan for 10 minutes in vegetable oil. Then you should add salt and simmer the meat under the lid for another 15 minutes.

Now you can start processing the remaining vegetables. The zucchini must be peeled, the seeds removed from them, and the remaining pulp cut into the same pieces as the eggplants. Peppers can be chopped as desired, after removing seeds and membranes.

Now the prepared products need to be added to the meat in the frying pan and a little salt. The components will fry for about 10 minutes with constant stirring.

At the very end you need to add seasonings. These may include ginger, coriander, oregano and bay leaf.

In 3-5 minutes the dish will be completely ready, and before serving, you can sprinkle the aromatic mixture with fresh herbs.

Juicy beef

There is another interesting option for making meat and vegetables in a frying pan. In this case, you will need beef. With the help of a few secrets, it will turn out tender, soft and very spicy in taste. In addition to meat, the products you will need are:

• bulb;
• carrot;
• spices;
• 1 pod each of sweet and bitter pepper.

In addition, for the marinade you need:

• soy sauce;
• garlic;
• kebab ketchup;
• bulb;
• vinegar.

In this case, the sequence of actions will be different:

1. Cut the meat into pieces so that the knife is positioned across the grain.
2. Now it needs to be marinated. To do this, place the products in a plastic bag and add the ingredients listed above. In this case, the onion and garlic must be chopped as much as possible (on a grater or in a blender). Tie the bag and leave for a couple of hours.
3. At this time, you need to prepare the vegetables: cut the onion into half rings, and carrots and peppers into strips. Now the products need to be fried one by one. The first thing to add to the pan is the onion. As soon as it is browned, add the carrots, and lastly, the pepper.
4. Add meat to the vegetables and simmer the products together for a few minutes.

This dish is best served hot, and you can use pasta or potatoes as a side dish.

Tender steak

Pork in a frying pan can be cooked differently. In most cases, experienced chefs advise making steak from this meat. And onions and seasonings are usually used as a flavorful addition.

This is the simplest and most popular option. To work you will need a limited set of products:

• 0.6 kilograms;
• 1 onion;
• 30 milliliters table mustard;
• salt;
• 35 grams of vegetable oil;
• a mixture of red and black ground pepper.

Cooking pork in a frying pan is very simple:

1. First, the meat must be washed (necessarily in cold water), and then dried and cut into pieces no more than 1.5 cm thick.
2. After this, they should be thoroughly coated on all sides with mustard and left to marinate for about an hour.
3. At this time, you can slowly cut the onion into half rings.
4. Place the prepared meat in a frying pan with oil heated to a boil and fry for 3 minutes on each side.
5. Add the onion, stir the ingredients, then cover the pan with a lid and leave the contents for 5 minutes, while reducing the heat to medium.

The steak turns out tender and very tasty, so in addition to it you can serve the simplest side dishes (boiled rice or canned green peas).

The secret of a smart frying pan

Nowadays, you don't have to think twice about using vegetables in a frying pan. Many different devices have been invented for this. Take, for example, a grill pan. Cooking in it is a real pleasure.

This device has several clear advantages over a conventional frying pan:

1. Thanks to the grooved surface of the bottom, the grill has a small area of ​​direct contact with the product, so less fat is required to fry it.
2. The process can be carried out over high heat, which reduces the cooking time. As a result, the finished product is more juicy, tasty and healthy.
3. During cooking, all moisture drains into the recesses between the grates. This is very good, because in this case the meat will not absorb excess fat.
4. After frying, a grill pattern is imprinted on the surface of the meat. In the end it's just beautiful.

Cooking in this pan is easy. You must first process the meat by cutting it into even pieces of small thickness. You need to do the same with vegetables. If desired, the meat can be pre-marinated. After this, the products just need to be placed on the surface of a hot frying pan and fry for 4 minutes on each side.

Appetizing mixture

Meat with mushrooms and vegetables in a frying pan turns out very tasty. In cooking, there is a special method of cooking called “stir fry”. Its essence lies in the fact that the products are fried over high heat, maintaining their tenderness and juiciness. This significantly reduces the time spent on preparing them.

For this recipe you need to have the following ingredients on your desk:

• 300 grams of pork pulp;
• 1 carrot;
• 180 grams of fresh champignons;
• 1 pod of bell pepper;
• 4 cloves of garlic;
• some greenery;
• 100 milliliters of vegetable oil.

To refill you will need:

• 50 milliliters of soy sauce;
• half a tablespoon of rice vinegar;
• ½ teaspoon potato starch.

The work must be performed in a strictly defined sequence:

1. First, the dressing is prepared in a separate container using the usual stirring method.
2. Then you need to grind all available products. Meat, peppers and carrots should be cut into strips, and mushrooms into thin slices.
3. Now you can start the main process. First of all, the meat is fried in a heated frying pan in a small amount of oil, stirring constantly. After this, it must be transferred to a separate plate.
4. The same should be done with mushrooms, peppers and carrots.
5. Then all the products must be collected together, pour the dressing over them, add chopped garlic, stir quickly and immediately remove from the stove.

Before serving, sprinkle the aromatic mixture with chopped herbs.