Stew potatoes and vegetables in a saucepan. Home cooking and recipes

How to cook stewed potatoes, and without meat and lean? Stewed potatoes You can cook it simply without meat, or with vegetables and mushrooms. A how to cook lean stewed potatoes with carrots and onions I will tell you in this article and also present step by step recipe preparations with photos. You can also additionally check out other delicious, and potato dishes by following these links. And you can look at any other delicious culinary dishes on this website in the “RUBRICS” section.

Lenten stewed potatoes, recipe

To prepare this delicious Lenten potato dish I will need:

Potatoes – 6 pieces:

Carrots – 1 piece (small);

Onion – 1 piece;

Sunflower oil – 2 tablespoons;

Seasoning for potatoes;

Ground black pepper;

How to cook lean stewed potatoes, with photos

To prepare lean potato stew, you need to peel the potatoes, onions and carrots, cut them, put them in a saucepan, season and simmer in the oven.

This is my cooking method.

I wash and peel the potatoes and carrots. I also peel onions.

I cut the peeled potatoes into large cubes and rinse them to remove excess starch from the potatoes.

I cut the carrots into thin strips. I cut the onions into small cubes.

I transfer all the chopped vegetables into a form (pan) for stewing, sprinkle with potato seasoning, ground black pepper and salt.

It happens that you don’t seem to want to cook anything serious or bulky, but the family still has to have dinner. Delicious potatoes with meat, stewed in a saucepan, in a frying pan, in the oven, on a baking sheet or in pots, is an excellent dish in these cases. Nourishing and does not require large material costs and time. They can feed a large family or sudden guests. And if you add vegetables and mushrooms, it will be absolutely delicious.

What meat should I use?

For cooking, choose different meats, depending on your taste - pork, veal, beef, turkey, chicken. Some people like the dish to be richer, while others prefer it to be leaner. You can also vary the amount of meat and vegetables. A more dietary dish - more vegetables, less meat.

What vegetables should I use?

Again, the basics: potatoes, carrots, onions. You can add zucchini when it's in season. Some people prefer eggplant. Mushrooms are also added (also a wide variety: champignons and oyster mushrooms, porcini and boletus, dried and fresh).

Spices

We also use traditional spices: ground black pepper, allspice, paprika, coriander - a little bit of everything, the main thing is not to overdo it!

In general, for housewives who are puzzling over how to stew potatoes and meat, preparing this wonderful dish is a pleasure. Using various types meat, a variety of vegetables, fragrant spices, you can create a true culinary masterpiece.

Basic recipe for potatoes with meat

We will cook from veal - this makes an excellent dietary dish. We will need: veal tenderloin - one kilogram, carrots - 200 grams, onions - 200 grams, potatoes - 500 grams, garlic - one head, butter - 50 grams, vegetable oil for frying, spices and salt - to taste.

How to stew potatoes with meat? First, cut the main ingredient into small pieces and place in a good frying pan with a thick bottom or Teflon coating, preheated. Fry in boiling oil - quickly, so that a crust forms and the meat does not have time to release juice. Then fry the onion separately until golden brown. Chop the vegetables coarsely (carrots can also be fried, but potatoes are not necessary). Place in the pan with the meat and onions. If necessary, add a glass of water or broth. Next comes the process of extinguishing over low heat. Simmer until the potatoes are completely cooked (usually 15-20 minutes). Just before it's ready, add salt and pepper. The dish should turn out quite thick (after all, this is not a soup). Before serving, you can sprinkle with fresh herbs. Pairs well with a salad of fresh tomatoes and cucumbers with herbs, dressed with olive oil.

Stewed potatoes with chicken

How to stew potatoes with meat? There is another simple and tasty recipe. We will need: smoked chicken breast - half a kilogram, potatoes - 1 kilogram, onions - two pieces, tomato paste - two tablespoons, salt and pepper - to taste. Wash the potatoes, peel them, cut them into thin circles. Finely chop the onion and fry until golden brown. Cut the smoked meat into cubes. Place the breast in a saucepan and add a glass of water. We dilute the tomato paste with water and also pour it into the same bowl. Add chopped potatoes and fried onions. Salt and pepper. Add water if necessary (the liquid should barely cover the meat and potatoes). Simmer for about an hour. Before serving, sprinkle with herbs: chopped onion, dill, parsley. We eat it as a hot main course (or as a main course for dinner). The whole relish of this dish is that the smoked chicken breast gives it a special piquant aroma.

How to stew potatoes and meat in pots

This is a recipe from the so-called “rural” cuisine. “Ethno-cooking” today is increasingly winning the hearts of both amateur cooks and experienced cooks. The whole point of the dish is that meat with potatoes and mushrooms (and onions, carrots, spices) are baked in the oven and served in clay (ceramic) pots that hold the temperature perfectly. This gives a special piquancy to the dish.

So, we need: half a kilo of veal, two carrots, a couple of onions, a few cloves of garlic, half a kilo of potatoes, half a kilo of mushrooms (champignons are fine), salt, pepper - to taste.

We wash the meat, remove the veins and bones. Cut into small cube-shaped pieces. Add the mixture of peppers plus salt to the meat and mix thoroughly so that the veal is saturated with seasoning. You can roll the meat in flour, but this process is optional. Then fry the meat - quickly and over high heat, in very hot oil, in a good deep frying pan with a thick bottom. A brown, golden crust should form, but since the meat is fried for a short time, it turns out juicy inside, and this juice does not leak out.

Next, fry the onion separately (you can use the same oil in which the veal was fried) until golden brown. Some housewives also prefer to fry carrots. You can do it this way. So are mushrooms. But it is better to cut the potatoes and mushrooms very large, and the carrots into cubes and not fry. Now - the most important thing in the recipe. Place the ingredients in a bowl. Bottom - potatoes, then - meat, onions and carrots. Pour a little water into each pot: the water should not cover the meat, but only the potatoes at the bottom, otherwise it will turn out to be soup! Close with lids. Meat, mushrooms, potatoes in pots are cooked in the oven for half an hour at a temperature of 180-200 degrees. Before it's ready, open the dish and bake for another ten minutes, sprinkling a little grated cheese on top. Serve directly in the pots, sprinkled with fresh dill. Great home cooked food!

Stewed potatoes with meat - this is a satisfying dish. Usually, it is prepared for lunch or dinner. There are many recipes for cooking potatoes with meat or other vegetables and mushrooms. If you cook a dish every day, then every day there will be something new on the table. The family will like a varied table, but you are unlikely to eat potatoes and meat often. The calorie content of stewed potatoes is approximately from 160 to 180 Kcal per 100 g. Nutritionists recommend taking a fasting day at least once a week and not eating meat.

Features and methods of preparation

The most popular dish with potatoes is roast. It can be prepared from different types meat and take not only the pulp, but also the meat with the bone. The fastest way to prepare a dish is with rabbit or chicken. With pork, beef or lamb, roasts take longer to cook. The fastest way to do this is in a slow cooker.

What seasonings do housewives add to their roast? These are traditionally bay leaves, ground black pepper or allspice (peas). Some add dried herbs, like basil and paprika, others add a pinch of oregano or mustard, etc.

You can cook stewed potatoes with meat in a frying pan, saucepan, cauldron, slow cooker or oven, in pots. All methods are good. The dish will be very tasty, aromatic and satisfying.

Classic recipe for stewed potatoes with meat

Required ingredients:

0.8 kg of beef or pork;
0.8 kg medium potatoes;
2 pcs. carrots;
2 pcs. bulbs;
3 tbsp. l. sunflower oil for frying vegetables;
bay leaf with ground black pepper and basil;
salt to taste;

How to cook:

Rinse the vegetables well under running water.
Peel the potatoes and cut into large cubes. Chop the carrots nicely into half rings.
Rinse the meat under running water. Then blot on all sides with napkins. Cut it into pieces of approximately 3 cm.
Take a cauldron and put it on high heat. Pour vegetable oil into the bottom. It will warm up and make a small fire under the cauldron. Chop the onion and throw it into the cauldron. Let it roast. A casserole is the optimal vessel in which potatoes and meat will stew for a long time and will not burn.
Look into the cauldron. Have the onions been sautéed? If yes, then add carrots. Throw meat into them to stew. Mix everything thoroughly and let it simmer for 5 to 7 minutes, and stir everything after 2 minutes.
Now add the prepared potatoes to the cauldron. Add salt to the stew and stir. Now pepper and add 2 fingers over the mixture of clean cold water. Make a small fire under the cauldron. Cover the vegetables and meat with a lid and let everything simmer for about 40 minutes.

Time is up? Stewed potatoes with meat in a cauldron is ready. Bring the whole family to the table!

If you decide to make meat stew in the oven, then just preheat it to 200 degrees and put a cauldron with meat and vegetables there for 1 hour and the stewed potatoes with meat in the oven is ready. With this method of cooking, more vitamins and other beneficial substances are retained in vegetables. Bon appetit!

Stewed potatoes with meat in a slow cooker

The recipe for stewed potatoes with meat in a slow cooker is simple and versatile. In addition to these ingredients, you can add wild mushrooms or champignons or oyster mushrooms, beans. Stewed potatoes in a slow cooker without meat are prepared quickly, but with fillet they are much tastier. B The fastest way to prepare a dish is with chicken.

Many people add tomato paste or full-fat sour cream to suit their taste. Look at what's in the refrigerator and add it. You can run to the supermarket for the missing ingredients.

Ingredients:

300 g pork (you can use other meat);
1 piece large onion;
1 kg medium potatoes;
1 piece medium carrot;
100 g 20% sour cream;
6 tbsp. l. sunflower oil;
half a bunch of parsley or dill;
a pinch of ground black pepper;
add salt to your taste.

How to cook:

Set the slow cooker for 1 hour 5 minutes. "Baking" mode.
Pour 3 tbsp inside. l. oils Peel and finely chop the onion. Add to oil.
Rinse the carrots under running water. Take a grater and chop it coarsely. Throw to the bow.
Rinse the meat, dry it and cut into approximately 2.5 cm pieces. Throw into the pressure cooker with the vegetables.
Peel the potatoes. Cut the tuber into 4 parts.
Throw to the meat. Season everything with pepper and salt to your taste.
Add 2 or 3 tbsp to sour cream. l. cold water. Pour everything into the vegetables and meat and mix thoroughly. Close the lid carefully and wait for the time in this mode to expire.
If you like, add chopped aromatic herbs to the finished roast. Stewed potatoes with meat in a slow cooker turned out excellent. Bon appetit!

Stewed potatoes with meat and mushrooms

Let's look at how to cook stewed potatoes with meat and mushrooms in pots in the oven.

Ingredients:

you need pots from 700 to 800 ml. 6 pieces required;
0.8 kg of beef or young veal, maybe pork;
from 0.6 to 0.8 kg of champignons or oyster mushrooms;
from 12 to 14 pcs. medium potatoes;
2 or 3 pcs. medium bulbs;
6 or 8 cloves of garlic;
3 pcs. medium carrots;
a bunch of parsley or dill, maybe half;
200 g of any hard cheese;
mayonnaise of your favorite brand;
from 0.4 to 0.6 liters of cold water or broth;
6 tsp. quality butter;
3 tbsp. l. sunflower oil for frying;
a pinch of ground pepper (black);
salt to taste.

Cooking process:

Rinse the meat under cold running water and pat dry with a clean kitchen towel. Cut into cubes of approximately 3 cm.
Rinse and peel the potatoes under the tap. Cut into neat strips.
Peel the onion and cut into quarters, half rings or medium cubes.
Rinse the carrots. Take a coarse grater and chop it carefully.
Rinse the champignons or oyster mushrooms in a colander. Dry them with a clean kitchen towel. Cut into even slices.
Peel the garlic cloves and finely chop them.
Take a frying pan and place it on high heat. Pour in sunflower oil. When hot, add first batch of raw meat. Fry it on all sides until half cooked to form a golden brown, crispy crust.
Place half-cooked beef or pork in a bowl.
In a frying pan, lightly fry the champignon slices on all sides. Place them in another bowl.
Fry the potato strips here. You can add sunflower oil. Empty the contents of the pan into a bowl.
Heat the frying pan with oil again and fry the carrots first, when it becomes soft, add the onion. Let it take on a golden hue.
Place ceramic pots on the table and place beef or pork equally at the very bottom of each. Top with sautéed potato strips. Pepper and sprinkle with fine parsley or dill evenly. Add fried mushrooms and salt to this layer.
Now you need to put 1 tsp on top. butter. Add half a glass or one third of water or broth. Sprinkle evenly with selected hard grated (medium) cheese on top and pour over your favorite mayonnaise. If you don't want it with cheese, don't use this product.
All pots are evenly filled. Now preheat the oven from 180 to 190°C and place the pots there carefully on a wire rack or baking sheet in the middle. Cook the stewed potatoes and meat for 40 minutes.
Is the meat and vegetables ready? Carefully remove from the oven using oven mitts or a towel and let it sit for 15 to 20 minutes. Let the stewed potatoes with meat and mushrooms steep and cool slightly. The aromatic, appetizing-looking dish is ready to eat. If desired, each person can throw a few pinches of greenery into the pot.

Stewed potatoes with chicken in pots

Above we looked at the recipe for stewed potatoes with chicken in a pan. But this dish can be prepared in slightly different ways. For example, it is very tasty and tender to bake such potatoes with chicken in clay or earthenware pots. At the same time, it acquires a completely different taste, and this method of preparation and serving is perfect for a festive feast.

To make your stewed potatoes with chicken in a pot a success, you need to take the following ingredients based on 5 – 6 pots:

1 kg chicken fillet;
1 kg of potatoes;
1 head of garlic;
20 g butter;
3 onions;
6 tablespoons of grated hard cheese;
6 tablespoons of mayonnaise;
Curry seasoning;
Ground black pepper and salt;
1 cube of chicken broth.

The pots must be thoroughly washed and dried.
Cut the chicken meat into small pieces, place in a separate bowl, salt and pepper to taste, add curry. We pass the garlic through a press and also add it to the chicken. Mix everything carefully. Leave to marinate for half an hour.
We clean and finely chop the onions, then sauté in a heated frying pan with the addition of butter until transparent.
Peel the potatoes and cut them into small cubes.
When the chicken is marinated and the rest of the products are prepared, we begin to lay it all in layers in pots. First the onions, then the marinated chicken. Place a tablespoon of mayonnaise on top of the chicken.
The next layer is chopped potatoes. Well, sprinkle all this beauty on top with a tablespoon of grated cheese. Please note that the pot should not be filled to the top; there should still be about 2 cm of empty space.
Dilute the broth cube in 300 ml of water and pour the resulting broth into pots. Cover with lids and place in the oven, preheated to 200 degrees, for approximately 1 hour. After this time, you can remove one pot and check the dish for readiness. If the potatoes are still a little damp and there is no cheese crust, then you can bake for another 15-20 minutes.

Such stewed potatoes with chicken fillet, cooked in pots, turn out more boiled and tender than just in a saucepan, and acquire a completely unique aroma and taste.

Stewed potatoes with stewed meat

If you need to quickly prepare a meal, but you don’t know what dish to eat, then stewed potatoes with stewed meat will come in handy! Previously, when getting stewed meat was quite problematic, stewed potatoes with stewed meat were considered a signature dish. This miracle dish is very simple to prepare, but it also has its secrets, which we will tell you about in our recipe!

Stewed potatoes with stew - a dish that sometimes you really want to cook and again feel everyone’s favorite and almost forgotten taste. And so, if you don’t have much time to cook and you don’t yet know what to cook quickly and tasty, then stewed potatoes with stewed meat is the ideal option! Get ready delicious dishes With us, life will be simple and delicious!

Ingredients:

Potatoes - 5 pcs.
Beef stew - 1 can.
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Pepper

How to cook stewed potatoes with stewed meat:

Our simple recipe will tell you how to cook stewed potatoes with stewed meat quickly and tasty. Cook with us!
Peel the potatoes and cut into cubes, not large, but not small.
Fill with cold water so that it slightly covers the potatoes, add salt and cook
Finely chop the onion, cut the carrots into strips.
Boil the potatoes until half cooked and drain half of the remaining water.
In a small saucepan or frying pan, fry the onions and carrots, then add the stew and simmer for 5 - 7 minutes.
Add the vegetables with the stew to the potatoes and simmer until the potatoes are done. Add bay leaf, cover and let steep for 10 minutes.
The stewed potatoes with stewed meat are ready, you can try them! Bon appetit!

Recipe for potatoes with mushrooms, stewed in the oven

Instead of meat, stew potatoes with mushrooms. If you take not champignons, but chanterelles or honey mushrooms, the dish will turn out aromatic, appetizing and tasty. An ideal side dish for everyday and holiday tables, as well as an independent Lenten dish. Curry gives the chanterelles a rich orange color, and the bouquet of dried herbs gives them an original aroma.

Recipe ingredients:

chanterelles300 g.
potatoes500 g.
soy sauce4 tbsp. spoons
vegetable oil 50 ml.
cumin 1/2 teaspoon
mixture of herbs (basil, coriander, curry) 1 1/2 teaspoons

Cooking method:

Peel the potatoes, cut into 4 parts. If using new potatoes, leave the skins on. Pour soy sauce, a tablespoon of vegetable oil over the potatoes, and sprinkle with cumin. Stir. Place on a baking sheet, cover with foil. Simmer until the potatoes are ready.
Fry the previously washed and dried chanterelles in vegetable oil. Mushrooms produce a lot of juice. Simmer the chanterelles until the juice evaporates and the mushrooms begin to brown. Season with a mixture of herbs, salt and stir.
Remove the foil from the potatoes. Place the chanterelles on top of the potatoes. Bake for another 10 minutes without foil. The mushrooms and potatoes will brown and take on an unusually appetizing appearance.

Recipe for stewed cabbage with potatoes and beef stew

Recipe ingredients:

stew 1 can
potatoes500 g.
cabbage 500 g.
onion 1 pc.
carrots 1 pc.
tomato paste 2 tbsp. spoons
salt, pepper to taste

Cooking method:

Prepare the vegetables. Peel, cut the potatoes into 4 parts, finely chop the cabbage, onion into half rings, grate the carrots.
Open a can of stew. Skim off the fat. Melt the fat in a cauldron or heavy-bottomed saucepan. Fry onions and carrots in it until soft. Add cabbage. Simmer for 10-15 minutes, stirring. At this time, the cabbage will settle and release juice.
Add tomato paste, stir. Place the potatoes. Pour in 1/2 cup of water. Simmer until the potatoes are soft. Salt and pepper. 5 minutes before readiness, add the stew. Warm the dish for another 5 minutes and you can serve. No fancy spices are required for this dish, since the stew itself is quite aromatic.

Stewed potatoes are one of the simplest and most favorite everyday dishes. Maybe somewhere on the planet there are people who will refuse a plate of crumbly, flavorful potatoes with gravy, but we haven’t met anyone like that.

Stewed potatoes are the taste of childhood, the atmosphere of family dinners, warmth and comfort, and also - please add a couple of spoons of additives. And even if the recipe is not at all original, it is like those eternal values that do not need updating.

Even a child can stew potatoes deliciously, and often they become our first experience in the kitchen. Many people stew potatoes with meat, but today we will prepare potatoes with vegetables, which can be served both as a side dish and as an independent dish.

For stewing, it is best to use old potatoes, which are easier to stew and have a rich taste.

Be sure to sprinkle the finished dish with herbs, this will highlight the taste of the potatoes.

Add sour cream or tomato paste at the end of cooking to make the gravy even tastier.

Recipe for stewed potatoes

Potatoes – 1 kg
Onions – 2 pcs.
Carrots – 3 pcs.
Greens - a bunch
Bay leaf – 2 pcs.
Salt, pepper, dry herbs to taste
Vegetable oil

Cut the peeled potatoes into 2-3 cm pieces. Then cut the peeled carrots - the larger you do it, the brighter the finished dish will be. But if you are not a big fan of boiled carrots, you can grate them. Cut the onion into cubes.

Fry the onions and carrots a little in vegetable oil. Then put all the vegetables in the pan and stir. Pour the mixture with water so that the vegetables protrude 1-2 cm above it. Place on the fire and bring to a boil, then reduce the heat and cover with a lid. After about ten minutes, add salt and spices. You should stir the vegetables from time to time.

Simmer until most of the water has evaporated and the remaining is thick and starchy. Ready! Sprinkle with herbs and serve with meat or mushrooms. Or you can do it just like that - with a crust of bread grated with garlic and a juicy tomato.

Video recipe for stewed potatoes with mushrooms

How to properly stew potatoes video recipe - step by step

Below you will find step by step video a recipe that will help you with cooking.

As a child, I really loved it when my mother cooked stewed potatoes with butter and sour cream. It turned out to be a very tender dish, which I ate with great pleasure. Now I also cook potatoes this way periodically. However, I also have my own version of stewed potatoes, but it is already lean, instead of butter I use vegetable oil, I also add onions, but not raw, as in my mother’s recipe, I first sauté the onions until light golden brown, and then put them in potato. These onions add a pleasant sweetness to the dish. I also began to love all sorts of seasonings and aromatic herbs, which I gladly add on occasion. For example, thyme is a very aromatic herb that is well suited for cooking various vegetables, and dishes with it become more interesting.

If you haven’t added thyme yet, I advise you to add a little when using it for the first time to feel the slight changes in taste. For a spicy twist, add a little chili pepper to the lean stewed potatoes, but not ground, but fresh, cut into small pieces. It is also worth adding turmeric for a beautiful color. With these small additions, such a fairly simple dish as lean stewed potatoes will become much tastier and more interesting, I highly recommend trying it.

So, we take all the products listed above for the dish and start cooking.

Peel the potatoes and cut them into cubes. It is best to choose a potato variety that is suitable for both frying and boiling. After cooking, it will retain its shape, will not crumble, but will also be quite soft and pleasant to the taste.

Wash the potato wedges in water to remove the starch from them, put them in a saucepan and add water so that it is at the same level as the potatoes, not higher. Place on low heat, cover with a lid and bring to a boil.

Meanwhile, peel the onion and cut it into small cubes.

Sauté the onion in vegetable oil.

When the onion begins to golden, add the chopped chili and tear off the leaves from the thyme sprig. I add half to the onions, and half to the pan with the potatoes. Thyme loves long-term heat treatment, so it should be added during the process itself, and not like parsley or dill - at the end of cooking.

When the potatoes boil, if foam has formed, remove it. Add turmeric, thyme leaves and ground pepper to the potatoes. We continue to simmer the potatoes under the lid over low heat.

When the potatoes are almost ready, add the sautéed onions, add salt and mix.

Chop the dill finely.

Add it to the pan at the end of cooking, check the dish for salt, and turn it off after a minute. Lean stewed potatoes are ready. It turns out incredibly aromatic and very tasty.

Such potatoes will not only be a good side dish for a meat or fish dish, but are also wonderful on their own if you are fasting. Just serve it with some salad or fresh chopped vegetables.