Calories: Not specified
Cooking time: Not specified
Meat or is a dish for which the set of ingredients may vary depending on the season. In winter, we focus on potatoes, cabbage, carrots or add frozen vegetables. And in the summer we prepare a stew of whatever we like. During the season of young vegetables, a very tasty vegetable stew is made from zucchini and potatoes. Meat is not a necessary product in it, but even in the summer there are times when you want something meaty. So today I bring to your attention a zucchini stew with potatoes and meat, a recipe. The stew will be light due to the vegetables and filling due to the added meat. You can cook it on the stove in a frying pan or in the oven.
Nothing is added to the zucchini stew with potatoes and meat. tomato sauce, nor sour cream, so as not to interrupt the delicate taste of young vegetables. If you like the sourness of the tomato, add it at the very end, about five minutes before turning off. It’s better to put sour cream on plates.
Ingredients:
- young zucchini – 1-2 pcs;
- new potatoes – 5-6 pcs;
- medium carrots – 1 piece;
- onions – 2 pcs;
- lean pork – 250 g;
- refined vegetable oil – 3 tbsp. spoons;
- salt – add to taste;
- red pepper (paprika) and black pepper – half a teaspoon each;
- dried basil – 2/3 teaspoon (or a mixture of Provençal herbs);
- water – 0.5-1 cup.
How to cook with photos step by step
To avoid standing at the stove for a long time in the summer, use soft pork or veal for the stew; this meat cooks relatively quickly. Cut the meat into small pieces, after removing fat and films. 
Place in a bowl, add salt and season with spices to your liking. If you like it spicy, add a little chili to the black and red pepper. stir, rubbing the spices into the pieces of meat, leave for ten minutes. 
Meanwhile, peel the vegetables and chop them for the stew. You can use large pieces; young vegetables cook quickly. Onions cut the carrots into half rings, strips or segments, circles.
It is not necessary to cut off the skin of the zucchini, or cut it off partially if it is already starting to become dense. Slice the zucchini, then cut in half or quarters. Rub the new potatoes with a hard sponge or remove the skin with a knife. Cut the potatoes into cubes.
Heat the oil in a deep frying pan or casserole. Place the meat, fry over medium-high heat for two minutes, then stir and brown on all sides.
Add onion, fry lightly without browning. Reduce the heat to almost minimum, cover with a lid, and simmer for 10-15 minutes. You can add a little water if you are afraid that the meat will burn.
Add carrots to the meat and onions and stir.
Add potatoes, turn up the heat. Stirring, lightly fry the potatoes until they become oily.
After a few minutes, when the potatoes have softened a little and absorbed the oil, pour the chopped zucchini into the pan, stir, and lightly fry.
Pour in half a glass of water, cover, simmer over low heat until the vegetables are cooked. If the zucchini is not juicy and there is not enough gravy, add another half a glass of water and salt to taste. Before removing from heat, about five minutes before cooking, you can add tomato sauce and finely chopped garlic. It is better to add greens to plates or after the stew is completely cooked. 
Place the zucchini stew with potatoes and meat on plates, pour over the gravy, sprinkle with finely chopped herbs. Serve sour cream separately. It turns out just as appetizing and tasty, which you can prepare according to our recipe. Bon appetit! 
Author Elena Litvinenko (Sangina)
Vegetable stew with meat and potatoes is familiar to everyone. To prepare such a dish you need to have carrots, onions, meat and various vegetables. There are the most different recipes stew. In summer they prepare a more delicate dish with zucchini, and in winter they put cabbage, potatoes, and canned peppers in it. In our article we want to talk about the most successful recipes for this wonderful dish.
There are many options for preparing this dish. We suggest preparing the most delicious vegetable stew with meat and potatoes according to our recipe.
- A kilogram of potatoes.
- 0.5 kilograms of pork.
- Three bell peppers.
- One zucchini.
- Garlic.
- Four tomatoes.
- One hot pepper.
- Three onions.
- Dill.
- Vegetable oil.
- Parsley.
- Ground coriander.
- Five tablespoons tomato paste.
Step by step recipe
Before starting cooking, you need to cut the pork into small pieces, wash it and place it in a preheated frying pan with vegetable oil. Fry the pieces until they turn golden brown.
Next, peel the onion and cut it into small cubes. Grind the carrots in the same way. Then put the vegetables in the frying pan with the meat and mix the contents well. Fry everything together until the carrots and onions are soft.
In the meantime, you can do the rest of the vegetables. Cut the zucchini into cubes. If the vegetable is not young, then it is better to peel it and remove seeds. We transfer the prepared zucchini to a cauldron or other container in which we will stew the dish. Next, peel the potatoes, cut them into cubes and place them in a cauldron.
As for tomatoes, they must first be scalded with boiling water, then peeled, then cut into cubes and sent to the rest of the vegetables. The bell pepper also needs to be peeled and cut into squares, and the garlic (several cloves) should be chopped and placed in a frying pan with the meat. Mix its contents and fry for a couple of minutes. After this, add tomato paste to the vegetables, cover the dish with a lid and simmer for a couple of minutes over low heat. Now you can transfer the contents of the frying pan to the cauldron with the rest of the vegetables. Mix everything well, add black pepper, salt, bay leaf and a glass of water. The cauldron must first be put on high heat until it boils, and then reduce the heat and simmer the delicious stew with meat until the sauce thickens for forty minutes. After this time, the dish will be almost ready, add chopped parsley and dill to it, simmer it for a few more minutes and turn it off. So our stew of zucchini and potatoes with meat is ready. It is served on the table as an independent dish.
Homemade stew with meat
To prepare this stew we need fresh juicy meat, in the best possible way A collar will do.
- Pork - 0.8 kg.
- A kilogram of potatoes.
- Two onions.
- A few glasses of water.
- One carrot.
- Two tablespoons of paste (tomato).
- A tablespoon of sugar.
- A few cloves of garlic.
- A tablespoon of sugar.
- Vegetable oil.
- Bay leaf.
- Allspice.
- Salt.
Cooking homemade stew
How to cook homemade vegetable stew with meat? Recipe step-by-step preparation will help you understand the nuances.
Wash the pork pulp, dry it slightly and cut into pieces (no more than two centimeters). Next, peel and chop the potatoes and carrots, and cut the onion into half rings.
Pour a couple of tablespoons of vegetable oil into the cauldron and heat it. Place the meat and fry it for four minutes, stirring constantly. Then add the onions and carrots, reducing the heat, and cook until the onions are translucent. Add a little boiled water to cover the pork, season with spices and cover with a lid and simmer over low heat for twenty minutes.
Then add the potatoes and again pour in enough water so that its level is slightly lower than the pieces of vegetables. Cover the cauldron with a lid and continue cooking. When the potatoes are almost ready, add half a glass of water with diluted sugar and tomato paste to the roast. If you are confused by the presence of sugar in the recipe, then you don’t have to use it, but it will make the dish more palatable and rich in flavor. We add the tomato at the very end of cooking because it significantly increases the cooking time of the potatoes. A few minutes before the end of the cooking process, add chopped herbs and chopped garlic to the stew. If the gravy turns out to be too thin, you can dilute a tablespoon of flour in part of the broth and pour the mixture back into the dish. So the vegetable stew with potatoes and meat is ready.
Stew in the oven
Delicious, nutritious and healthy dish Can also be cooked in the oven. Vegetable stew with meat in the oven turns out simply extraordinary. This recipe is definitely worth trying.
For cooking you will need products:
- Tomatoes - 5 pcs.
- Pork loin - 0.7 kg.
- One beet.
- Two carrots.
- One leek.
- Two bell peppers.
- Fresh parsley.
- Dill.
- Vegetable oil.
- Ground pepper, salt.
Oven stew recipe
Stew cooked in the oven is an incredibly healthy dish. After all, beets contain large number useful substances that retain their properties even under heat treatment conditions. Carrots and tomatoes are no less beneficial for the body. And bell peppers have an amount of vitamins that even exceeds their content in citrus fruits, so this wonderful vegetable is considered a source of antioxidants and significantly strengthens the human immune system. Leeks add a very pleasant aroma and taste to the dish.
- Pork pulp (loin) - 0.6 kg.
- One beet.
- Five tomatoes.
- Two bell peppers.
- Vegetable oil.
- One leek stalk.
- Fresh dill.
- Ground pepper.
- Fresh parsley.
- Salt.
How to cook
Let's start cooking by preparing the pepper. It must be washed, seeds and stalk removed, and then cut into cubes. Chop carrots, tomatoes and beets in the same way.
Wash the leek and divide its stem into white and green parts, after which we cut the white into rings. Take a deep dish for cooking, pour oil into it and put only part of the onion. Place half the peppers and carrots on top of it, and then some of the beets and tomatoes. Sprinkle vegetables with chopped herbs. Next, lay out the meat. And again we repeat all the layers of vegetables. Sprinkle the remaining onions on top of the dish. Fill with filtered water and place the cauldron in the oven. The dish is cooked at 180 degrees for an hour.
Vegetable stew with chicken
Vegetable stew with zucchini, eggplant and chicken is one of the best summer dishes. It is prepared from everything that grows in the garden. In principle, the recipe may vary slightly depending on the available set of products. For example, Greek stew uses potatoes, eggplant and traditional feta. This dish also turns out very tasty. But we want to talk about how to prepare a traditional stew of zucchini and potatoes with meat for our area.
Recipe for stew of zucchini, eggplant and meat
How to prepare a stew of zucchini and potatoes with meat? Potatoes and carrots must be peeled and cut into cubes. Eggplants and zucchini are cut into large pieces. From bell pepper remove the stalk and seeds, then chop the pulp, then chop the onion and herbs. We take a large bowl and put all the prepared vegetables into it, salt them, pepper them and pour vegetable oil (4 tbsp. L.), mix everything thoroughly.
Next, preheat the oven. We take a large baking sheet and put all the vegetables on it in an even layer, and put the thighs on top and send the dish to bake. In the meantime, prepare the tomatoes by peeling them and chopping them into large pieces. Top them with oil, add salt and pepper. And leave to marinate. After half an hour, the stew can be removed from the oven and placed tomatoes on top of the vegetables, and then baked again for another fifteen minutes. The dish is considered ready when all the vegetables become soft, but do not yet fall apart.
Stew with zucchini
The meat must be washed, dried and cut into pieces. Zucchini and potatoes are peeled and cut into cubes. Onions and greens also need to be finely chopped. All prepared ingredients are combined with meat and transferred to a frying pan. Next, melted lard, pepper, salt and a little water are added. Stew of zucchini and potatoes with meat is stewed under the lid for about half an hour. The finished dish is served with fresh herbs.
Stew in a pot
There are many options for preparing stew from zucchini and potatoes with meat. The recipes are so varied that every housewife can choose the right option for herself. One of interesting options This dish is a stew in pots. For cooking you will need the following products:
- One potato.
- One hundred grams of ground turkey.
- A teaspoon of grain mustard.
- Half an onion.
- ¼ bell pepper.
- A clove of garlic.
- Carrot.
- Butter - 15 g.
- Ground paprika.
- Cream - 25 ml.
- Onion greens.
The given quantity of products is enough to prepare only one serving. Therefore, if you plan to make a larger number of servings, it will not be difficult to calculate how many ingredients you need.
Before you start cooking the stew itself, you need to prepare the meat. You can use any minced meat that you have in the refrigerator. It must be peppered, salted and sweet mustard added. Mix all the ingredients and form walnut-sized balls in your palms.
Potatoes and carrots must be peeled and cut into pieces, chopped onions, and cut peppers into thin slices. Fry all the vegetables over high heat for five minutes, remembering to stir.
Then we put the vegetables in a pot, add herb roots, chopped garlic, meatballs, a piece of butter, paprika, fill the ingredients with water and send the stew to a preheated oven for forty minutes. Before serving the dish, you can pour cream on top and sprinkle with herbs.
Instead of an afterword
Stew is one of our most delicious and favorite dishes. There are many different recipes for its preparation. Each housewife prepares this dish in her own way. By adding or removing some components, you can experiment and get a new sound for a long-familiar stew. Considerable importance is added to taste qualities dishes and spices used. There are no restrictions on the use of spices. The main condition is the compatibility of spices with meat. For example, all varieties of peppers, bay leaves, caraway seeds, lemon balm, basil, etc. are perfect for cooking pork. nutmeg, garlic, sage, cardamom, rosemary, celery seeds, juniper and marjoram.
To prepare stew, you can use not only pork, but also other types of meat: chicken, lamb. In general, this dish allows housewives to show some imagination and modify the ingredients depending on the situation. We hope that you will find the recipes we provide useful for creating your own culinary masterpiece.
It’s so nice when it’s spring, summer, and autumn outside. A sea of seasonal vegetables, herbs, fruits, berries. There is so much you can cook! Not a single dinner table or dinner is complete without vegetable dishes. Delight your family with a hearty and delicious vegetable stew of zucchini, meat and eggplant.
To prepare, take the following ingredients.
Let's start cooking by preparing all the products. Wash the eggplants, remove the skin, cut into small cubes.
Peel the onion, cut into cubes or half rings.
Zucchini can be used young or mature. For the latter option, remove the skin and seeds. Cut the zucchini into small pieces.
Wash the bell peppers and remove the seeds. Cut into strips.
Cut the tomatoes in half, grate on a coarse grater, remove the skin.
Cut the pork into small slices.
Pour oil into a frying pan and heat it up a little. Add pieces of meat. Fry over moderate heat for 3-5 minutes.
Add chopped onion. Stir. Fry the onion until soft.
Add eggplant to the meat and stir. Cover with a lid and simmer for 15-20 minutes over low heat.
Add zucchini. Stir. Simmer for 15-20 minutes until the zucchini is soft.
Lastly, add the sweet peppers and pureed tomatoes. Season with salt and pepper. Stir and simmer until all products are soft.
Zucchini stew with meat and zucchini is ready. Sprinkle with chopped herbs and serve.
Bon appetit!
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 plain 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 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 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 tomato juice without seeds. 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 done.
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:
- 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.
Product 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 appearance The dishes are 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 using it to cook 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:
- 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.
- After thoroughly washing the potatoes and zucchini, I remove all excess and cut them into slices of any shape.
- I chop medium-sized peeled carrots into thin circles. I remove the seeds from the peppers and cut them into large squares.
- I cut the tomatoes into fairly large slices. Then I drain the eggplants and chop them in the same shape as zucchini.
- 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.
- 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 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 frying 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 to you easy recipe, my hands were already itching to cook 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!
A variety of summer vegetables allows us to add a lot of fresh ingredients to our usual dishes, and make our diet light and tasty.
Home-cooked vegetable stew with zucchini and meat, tender and appetizing, will decorate festive and everyday feasts. The main advantages of this dish are quick preparation and the amazing taste of fresh vegetables; it will appeal to everyone without exception.
Stew - national dish many countries, and it is prepared everywhere differently, in some countries, a festive feast is never complete without your favorite dish. There are many recipes for this culinary masterpiece; it is a successful combination of meat and vegetables, and you can use the vegetables that you have on hand.
Vegetable stew from zucchini and meat
Ingredients
- — 1 piece + -
- — 300 g + -
- — 2 pcs + -
- — 1.5 pcs + -
- — 1 piece + -
- — 3 pcs + -
- — 200 g + -
- - 4 tbsp. + -
- - 3 tbsp. + -
- - 0.5 cups + -
- - to taste + -
Step-by-step recipe for vegetable stew with zucchini and meat
Zucchini goes well with meat, helping our body cope with the load better than any pill. A recipe for vegetable stew with fresh zucchini will make your menu not only tasty, but also healthy.
- Wash all vegetables thoroughly and dry. Peel potatoes, onions, carrots and tomatoes and cut into cubes. Cauliflower Divide into small parts, cut the zucchini into large cubes.
- Wash the chicken fillet, dry it and cut into small pieces.
- Take a deep frying pan, pour in oil and put on fire. Place onions, carrots and chicken in a frying pan and fry over high heat for 5 minutes.
- Then add all the chopped vegetables to the frying pan, add salt and pepper and mix well.
- Dissolve sour cream in warm water and pour this mixture over the vegetables (add herbs if desired) and mix gently again.
- Cover the pan with a lid and simmer the stew for 30 - 35 minutes over medium heat (to keep the vegetables intact, do not stir frequently).
Vegetable stew with zucchini and meat is ready, serve with fresh herbs. Stew will delight you with its taste, both cold and hot; cold stew can serve as a salad and holiday snack.
Vegetable stew from zucchini in a slow cooker
Making an amazing zucchini stew is not difficult, but if you have a slow cooker, this process will become even easier. In addition, the multicooker retains more nutrients in vegetables, which we so need after winter. Stock up the necessary products and start cooking.
It is better to buy products for vegetable stew from zucchini at the market - during the season, summer residents bring a lot of fresh and ripe vegetables for sale.
Ingredients
- Zucchini - 700 g (2 medium fruits);
- Meat - 500 g (beef or pork);
- Champignons - 250 g;
- Potatoes - 3 pcs;
- Tomato - 1 piece;
- Onion - 1 piece;
- Carrots - 1 piece;
- Garlic - 2 cloves;
- Water - 1.5 cups (multi-cooker measuring cup);
- Salt, black pepper - to taste.
How to cook zucchini and meat stew in a slow cooker
The form of cutting vegetables for stew does not have specific standards; you can do it according to your taste and aesthetic opinion, the main thing is that all components are cut into identical pieces.
In the case of zucchini, you can experiment; they cook quickly, so you can cut them into large shapes and they will look much more appetizing.
- Peel the onions and carrots and wash them well, wash the meat and dry it. Grate the carrots, cut the onion into cubes, and cut the meat into long strips.
- Turn on the multicooker in the “Baking” mode for 30 minutes. First, pour the oil and heat it up, put the meat in the multicooker bowl and simmer for 20 minutes, then add the onions and carrots and simmer for another 10 minutes, stirring occasionally.
- While you stew the meat, prepare the vegetables: peel and wash potatoes, tomatoes, garlic, rinse the zucchini and mushrooms well under running water. Cut the mushrooms into slices, and all the vegetables into cubes (preferably large).
- After finishing cooking the meat, add all the chopped vegetables to the slow cooker, add salt, season with spices, mix gently and add water.
- Set the multicooker to the “Bake” mode for 70 minutes (while cooking stew in the multicooker, do not stir it too often).
Serve a magnificent stew with zucchini and meat for dinner, treat your loved ones to an appetizing dish, and delight them with a culinary masterpiece. During the season of fresh vegetables, feel free to experiment - use more zucchini in your cooking, because in winter you will really miss the sunny fruits.
Loading...
