Beef ragout what. Vegetable stew with beef recipe

Just imagine: fragrant dish from juicy pieces of fried, and then stewed meat with vegetables, and in a thick sauce. Not without reason, from the French stew is translated how to stimulate the appetite. Today I will share with you the recipe for cooking.

In general, stew is a dish of fried and then stewed pieces of meat with various vegetables, mushrooms, herbs and spices. Moreover, you can use any meat - be it poultry, game or even fish. Now stew is called any dish that is similar in texture to a traditional French stew, so in Russia a variety of this dish is goulash.

You can add any vegetables that you like to the stew, from standard potatoes and carrots to sweet peppers and squash. I make a stew with the vegetables I have in my fridge, you can do the same. Instead of beef, you can add lamb, pork or chicken. In general, my recipe is not a standard, it can be easily changed according to your taste preferences.

To prepare vegetable stew with beef, you need:

• 500-700g beef tenderloin;
• 5-8 potatoes;
• 1 large carrot;
• 1-2 eggplants;
• 1 medium zucchini;
• Onion,
• garlic,
• salt,
• vegetable oil.

Recipe for vegetable stew with meat:

1. Wash the meat, remove the films, cut into small pieces. Onion clean, cut. Heat up in a thick-walled dish (cauldron, duckling, etc.) sunflower oil, add the onion, simmer until translucent.
2. Then put the chopped meat to the onion, bring to a boil and simmer in own juice about 30-40 minutes.
3. At this time, wash the eggplant, cut into slices. Sprinkle generously with salt and leave for 20 minutes. This will help get rid of bitterness.
4. Peel potatoes, cut into slices. When the meat is ready, cut the carrots into small cubes and add to the meat, mix. Simmer for 5 minutes.
5. Then lay out the potatoes, add boiled water so that it almost covers the contents of the cauldron. After boiling, simmer for 5 minutes.
6. Peel the zucchini, cut into cubes, put in a cauldron, stir.
7. After 3 minutes, add the diced eggplant. Rinse eggplants in advance from salt under running water. I recommend peeling, as it remains tough.
8. Add a little more water, squeeze the garlic through a press, sprinkle with chopped herbs, salt and season to taste.
9. Mix well again, simmer until the vegetables are soft. Our family loves liquid stew, you can add less water, then the dish will be thicker. Garnish with greens when serving. Serve liquid stew in broth bowls, thick stew in flat plates. I hope that my recipe will be useful for you.

Enjoy your meal!

Recipe for beef stew with vegetables and potatoes

Ingredients:

• beef pulp - 550 g;
• potatoes - 500 g;
• medium-sized young zucchini - 1 pc.;
• Bulgarian Bell pepper medium size - 3 pcs.;
• medium-sized tomatoes - 4 pcs.;
• small carrots - 2 pcs.;
• medium-sized onion - 3 pcs.;
• garlic - 5 cloves;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch;
• tomato paste - 70 g;
• ground coriander - to taste;
• bay leaves - 2-3 pieces;
• ground black pepper - to taste;
• salt - to taste;
• vegetable oil for frying.

Recipe:

1. We wash the beef pulp, dry it with paper towels or napkins, cut into medium-sized cubes and fry in a pan with vegetable oil to blush. Then we lay the peeled and diced onions and carrots in plates or strips, fry for another three to five minutes.
2. We clean sweet bell and bitter peppers from tails and seeds, cut into cubes and medium-sized strips, respectively, chop the garlic into thin slices and throw everything into a pan with meat, onions and carrots. Fry for two minutes, enter tomato paste, mix and simmer for another five minutes, stirring occasionally.
3. We cut the washed zucchini into medium-sized cubes and lay them in a cauldron of a suitable size. We also send peeled and chopped potatoes there. Scald the tomatoes with boiling water, remove the skin, cut not very large, throw to the rest of the vegetables and mix.
4. We shift the contents of the pan here, add all the spices and salt, pour in two glasses of water, mix, cover with a lid and send to the stove over high heat. After boiling, we make the fire a little lower than medium and cook for thirty to forty minutes. One minute before the end of cooking, throw chopped fresh dill and parsley and mix.
5. Serve hot beef stew with potatoes and vegetables as an independent dish, garnished with sprigs of fresh herbs.

Beef ragout with vegetables

Beef stew with vegetables is a universal dish for the daily menu. Vegetables can be added to your liking. I cooked with eggplant, it turned out very bright, rich taste meat stew. Try it, beef is amazingly combined with vegetables.

To prepare beef stew with vegetables you will need:

• 700 g of beef pulp;
• 1 onion;
• 600 g potatoes;
• 1 carrot;
• 1 eggplant;
• 1 bell pepper;
• 2 tomatoes;
• 1 tsp Worcestershire sauce optional
• 3 art. l. soy sauce;
• 1 tsp mixtures of spices "for shurpa";
• vegetable oil for frying;
• salt, black ground pepper- taste.

Recipe:

1. Wash the beef, pat dry and cut into small pieces.
2. Fry the pieces of beef in vegetable oil on all sides until golden brown. Add the chopped half of the onion to the meat and fry, stirring occasionally, until the onion is golden.
3. Then add soy sauce and Worcestershire sauce (if you don't have Worcestershire sauce - do not add), fry everything together for 5 minutes. Then pour in a little water, about 1/2 cup, cover and cook over low heat for 1 hour, until the meat is ready.
4. Wash vegetables. Peel onions, potatoes and carrots. Remove the seeds and stem from the pepper.
5. Cut the eggplant into cubes, sprinkle with salt, mix and leave for 15 minutes, then rinse with water, squeeze out the water.
6. Onion and carrot cut into cubes.
7. Fry the onion in vegetable oil for a few minutes, then add the carrots. Salt and pepper. Add diced peppers. Stir, fry everything together for 3-5 minutes, stirring occasionally.
8. Then add eggplant and spices. Stir, fry for another 5 minutes or until the vegetables are pleasantly golden, stirring occasionally.
9. Grate the tomatoes and add to the vegetables. Stir, cover and simmer over low heat until the vegetables are soft.
10. Cut potatoes into cubes.
11. When the meat is cooked, add the potatoes.
12. Stir and simmer under the lid until the potatoes are cooked. If needed, you can add some water.
13. When the potatoes are soft, add the vegetables to the pan.
14. Stir, stew beef stew with vegetables for 5-10 minutes under the lid. Let the dish rest for 20 minutes and serve.
15. appetizing, fragrant, delicious stew beef with vegetables is ready.

Enjoy your meal please your loved ones!

Beef stew

Ingredients:

• beef - 800 grams (I used loin)
• carrots - 2-3 pieces
• onion - 3 heads
• champignons - 250 grams
• tomato paste - 1 tablespoon
• broth - 800 ml
• flour - 3 tablespoons
• bay leaf - 2-3 pieces
• thyme - 1 teaspoon
• ground black pepper - 1 teaspoon
• salt - 2 teaspoons
• cherry tomatoes - optional

Recipe:

1. We wash carrots and onions under water and peel them, we also thoroughly wash and clean mushrooms. Wash the beef and cut into small 1.5 x 2 cm (maybe a little more) pieces.
2. We cut the vegetables: carrots into pieces about 2 cm in size, champignon into approximately 6-8 parts (if larger, then 8, if smaller, then 6). We try to cut the onion approximately the same size as the carrots.
3. Then mix flour, salt and pepper in a bowl. We take a frying pan, add a little vegetable or olive oil, wait until it gets very hot. Then roll each piece of beef in flour with salt and pepper and put it on a hot frying pan. Fry on each side for about 4 - 5 minutes, or rather until golden brown.
4. Transfer the browned beef to a baking sheet.
5. And in a frying pan, fry the next batch until golden brown and so on until the whole is browned.
6. Onions, carrots and bay leaves are placed in a frying pan greased with vegetable oil and fry over low heat for about 5 minutes, stirring constantly. Then add our champignons to the vegetables and cook for about 3 more minutes. Next, pour our broth into the vegetables and add the tomato paste.
7. Mix everything thoroughly and let the broth with vegetables boil, then reduce the heat and cook for about 3-4 more minutes. Then pour our broth with mushrooms and vegetables into the beef pan. The main thing is that all pieces of beef are covered with broth - this is very important.
8. Next, we pack our baking sheet on top, with beef stew, baking foil. We do this very carefully so that there are no holes, so that the foil fits well and wraps around the edges.
9. This is so that the beef is stewed, not baked. You can use a baking sheet with a lid.
10. Stew beef stew for about 2.5 hours at an oven temperature of 150 degrees and not higher.
11. Before serving, I fry for butter cherry tomatoes (this is for decoration, and tastes good).
12. We take the stew out of the oven and remove the foil.
13. We spread the meat with vegetables on a plate, decorate with cherry tomatoes and herbs. Read more:

The beef ragout is ready. Enjoy your meal!

Beef stew

Cooking beef stew takes a lot of time, so be patient. Do not hesitate - the result will exceed all your expectations! The kitchen will instantly be filled with the aroma of stew with vegetables, and your household will be looking forward to dinner!

Ingredients:

• Beef 1 kg
• Flour 2 tbsp. l.
• Olive oil
• Garlic 2 tooth
• Celery stalks 2
• Carrot 4
• Thyme
• Tomatoes 4
• Red wine 150 ml
• Meat broth 500 ml
• Bay leaves 2
• Worcestershire sauce
• Pepper
• Onion 1

Cooking method:

1. Preheat oven to 160°C.
2. Engage in the preparation of vegetables - peel the onions, garlic and carrots. Slice the carrots, finely chop the onion and garlic, coarsely chop the celery.
3. Cut the meat into cubes, roll it in flour and set aside.
4. Warm up olive oil in a large skillet and sear the meat until browned (about 5 minutes). Transfer the meat to a bowl.
5. Add the oils to the pan and sauté the vegetables along with the thyme for 10-15 minutes until they are soft.
6. Transfer the meat to the vegetables, add the pre-cut and peeled tomatoes, pour in the wine. Let the mixture simmer for a few minutes, then add the broth (hot water can also be used), bay leaves, and a dash of Worcestershire sauce.
7. Salt, pepper and put the stew in the oven for 3-4 hours. The meat should become very soft.
8. Serve the stew with mashed potatoes and a glass of wine. Enjoy your meal!

Beef goulash with gravy- a traditional and folk dish of Hungarian cuisine from stew with vegetables, which was invented by shepherds. The shepherds fried pieces of beef with bacon in a cauldron, added potatoes, onions, peppers, tomatoes to it, diluted with water and brought to readiness like a regular soup. Often flour dumplings-chippets were added to the soup. Unlike ordinary soup, this soup turned out to be thicker, richer and more high-calorie.

Later, the dish not only migrated and spread to other strata of society, but also became known beyond the borders of the country. During the Soviet Union, goulash was one of the most popular dishes among housewives, and this is not surprising, because no scarce products were required to make beef goulash with gravy. Goulash at that time was necessarily included in the menu of catering, school, institute, canteens and kindergartens.

Real delicious goulash in Hungarian style it is made strictly from beef or young veal. But do not be surprised when recipes for goulash from chicken, rabbit, come across your eyes.

Despite the fact that goulash is considered the first course (soup), it appearance more like a second course. Today, goulash is prepared mainly as meat sauce to buckwheat, rice, barley, pasta, mashed potatoes or peas. In terms of its composition and preparation technology, beef goulash with gravy resembles meat stew, chanakhi, and beef stroganoff.

And now let's move on to the recipe and see how to cook beef goulash with gravy step by step.

Ingredients:

• Onions - 2 pcs.,
• Carrots - 2 pcs.,
• Beef - 400 gr.,
• Bulgarian pepper - 2 pcs.,
• Flour - 2 tablespoons,
• Dill - a small bunch,
• Tomato sauce - 100 ml.,
• Sunflower oil,
• Salt and spices to taste.

Beef Goulash with Gravy - Recipe

Prepare vegetables and meat for beef goulash with gravy. Peel carrots and hands. Vegetables for goulash are cut into large pieces. Therefore, cut the onion into halves of rings or quarters.

Slice the carrots.

Chop the bell pepper into medium sized cubes.

Rinse the beef that you have prepared for the goulash under running water and pat the excess water with napkins or paper towels. Meat for goulash is desirable to use lean, without layers of fat. Cut it into small pieces up to 4 cm in length.

Pour sunflower oil into a saucepan or deep frying pan. Instead of butter, you can melt cubes of finely chopped lard. Once it's hot, put the beef pieces on top of it.

Stirring, fry the meat until golden brown. Fry no more than 5-7 minutes.

Once it's browned on the outside, add the onions and carrots.

Sprinkle beef with vegetables with flour.

The flour in the goulash will act as a thickener and with its help, the beef goulash will turn out with a thick gravy. fill it up hot water so that it completely covers the beef with vegetables.

Stew beef goulash with gravy for 10 minutes. After this time, add pieces.

Salt the goulash and sprinkle with spices. From spices for goulash, you can use black ground pepper, Provencal herbs, red pepper, bay leaf, dried paprika, basil.

Stir the goulash.

There are finishing touches left. Season goulash with tomato sauce. Instead of tomato sauce You can use tomato paste diluted with water. Add finely chopped dill or any other herb.

After adding these ingredients, simmer the goulash for another 10 minutes. That's it, delicious in Hungarian ready. Before removing it from the heat, check if the meat has become soft, otherwise, keep it on the stove for a few more minutes with the lid closed.

Beef goulash with gravy. A photo

Calories: Not specified
Time for preparing: Not specified

Stew is a stew with vegetables, or vice versa - vegetables with meat, or only - depending on what and how much to put in it. A tasty and satisfying everyday dish in which you can change the vegetable component depending on the season. For example, cook stew with potatoes in winter, and lighter in summer, with zucchini, eggplant, sweet peppers. The result will always be great, the stew is simply impossible to spoil. The main thing is not to overcook the vegetables so that they do not turn into porridge, and give the meat enough time to become soft and tender. Especially if it's beef. Any piece of beef will work for the stew, but for different meat take more or less cooking time. If it is a soft tenderloin, shoulder blade, adrenal part, then the meat will be ready in an hour or a little more, if there is more connective tissue in the meat (for example, brisket or shank), then it will take longer to reach readiness, 1.5-2 hours. So that all products are evenly saturated with juice and not overcooked, cook beef stew with vegetables and gravy in a frying pan under a lid over low heat. I kindly described the detailed recipe with a photo for you.

For cooking we need:

- beef (boneless pulp) - 400 gr;
- tomatoes in their own juice - 1 jar (300-400 gr);
- sweet bell pepper - 2-3 pcs;
- onions - 2 onions;
- garlic - 2 cloves;
- water or broth (meat, vegetable) - 1-1.5 cups;
- salt - 1 tsp (to taste);
- ground black and red pepper - 0.5 tsp each.

How to cook with a photo step by step

For stew, we cut the meat not very large, in portioned pieces for one or two bites.




We cut the bulbs into 4 parts, then cut each part into half rings, about 0.5 cm thick.




Heat up the oil in a frying pan. We spread the meat, mix immediately so that the pieces change color. On a fire stronger than average, fry the pieces of beef for 6-8 minutes, until all the meat juice has evaporated, and the meat is slightly browned.






Add chopped onion to the skillet. Reduce the heat, stir-fry the meat with onions for 5 minutes until the onion is transparent. You can lightly brown it until golden brown.




Sweet pepper cut into strips or small cubes. Cut the garlic into thin slices. Pour the pepper and garlic to the meat, simmer for 2-3 minutes until the aroma of garlic increases. Salt to taste, season the meat with vegetables with black and red ground pepper (you can take ground sweet paprika or hot red pepper - at your discretion).




We take out the tomatoes from the jar, knead with a fork or cut into small pieces. Together with the juice, add to the stew. Simmer for 5-6 minutes.






Pour a glass of water or broth into the pan, there should be enough liquid so that it does not cover the meat by 1-2 cm. Bring to a boil, cover with a lid and reduce heat to low. Stew the beef until soft, 1-2 hours depending on the chosen meat (do not forget that different parts of the beef have different cooking times and it can vary significantly). Periodically check the density of the stew, if the liquid has evaporated, add more.




As soon as the beef becomes soft, turn off the heat, let the stew brew for 5-10 minutes. Arrange on plates and serve with fresh bread, vegetable salad or any side dish (buckwheat, rice, pasta).




If desired, the finished stew is sprinkled with finely chopped parsley or dill before serving.

Today we will delight all lovers of Russian cuisine with simple and interesting recipes beef stew. hotter meat dish will certainly surprise guests with a rich taste and spicy aroma of herbs and spices. Having prepared beef stew, you will only have to complement the table with miniature canapes.

It's time to learn how to cook beef stew with a minimum of time and effort.

Recipe for beef stew with potatoes

Ingredients:

• beef - 1 kg;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• zucchini - 2 pcs.;
• tomatoes - 3 pcs.;
• greens - 50 g;
• garlic - 2 cloves;
• salt and pepper - to taste.

Cooking

Defrost the meat and cut into small pieces. Then put the beef in a preheated pan, greased with vegetable oil. After frying over medium heat, pour the meat with water and bring to a boil, then reduce the heat and simmer until tender. Now wash the carrots, finely chop and add to the pan. Next, add the chopped onion.

After the water boils, wash the potatoes, peel, cut into small pieces and send to stew. After a couple of minutes, peel the zucchini, remove the seeds and add to the meat. Next, bring the stew to a boil, reduce the heat and simmer until the vegetables are ready. Then we cut the washed tomatoes into slices and send them to the stew. At the end of the stew, add salt and ground pepper, garlic and greens passed through a garlic press. Then we mix all the ingredients, cover the pan with a lid and let our hot brew for half an hour. By the same principle, if desired, you can cook beef stew in a slow cooker.

And now on the way we have a popular and very easy recipe beef stew with vegetables, which is a pleasure to cook.

Beef ragout with vegetables

Ingredients:

• beef - 500 g;
• Bulgarian pepper - 2 pcs.;
• carrots - 3 pcs.;
• onion - 3 pcs.;
• tomatoes - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt, pepper and paprika - to taste.

Cooking

Dry the washed meat and cut into large pieces. Then we clean the onions and carrots and also cut into cubes. Bulgarian peppers wash, remove the roots and cut out the seeds, then cut them into large pieces. Chop the tomatoes the same way.

Now heat the pan and grease the bottom with vegetable oil. Next, fry the beef until spicy. Then add peppers and carrots, reduce the heat. And after ten minutes, put onions, when it becomes softer, add tomatoes, paprika, salt and pepper. Add some water and bring the dish to a boil. Now cover the pan with a lid, put a slow fire and leave the vegetables and meat to stew until tender. After 15 minutes, the beef will be ready.

Beef ragout with hearty gravy

Ingredients:

• beef - 1 kg;
• onion - 2 pcs.;
• tomato paste - 3 tbsp. l.;
• flour - 4 tbsp. l.;
• salt and pepper - to taste;
• vegetable oil - 2 tbsp. l.;
• greens - to taste.

Cooking

Cut the beef pulp into small pieces and fry them in a preheated pan, greased with vegetable oil. In a separate pan, fry the onion sliced ​​​​in half rings, adding flour. After the onion is ready, we chop it to the meat. Next, fill the beef with water and simmer over low heat until tender under a closed lid.

After the meat is ready, add tomato paste, salt, spices and finely chopped greens. Then mix everything well and simmer for another 10 minutes. Before serving, let the meat with the gravy brew a little and thicken.