Lunch at the home kitchen - potatoes with stew

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Who among us does not like to go out into nature and prepare a delicious dish for singing birds? Perhaps the most common treat for a tourist is potatoes with stew. Its delicate taste and pleasant aroma remains forever in memory as the most pleasant moments of life. However, this food is easy to prepare at home:

  • in a frying pan;
  • in the multivark;
  • saucepan;
  • in the oven.

The main thing is to follow the general rules of creating a dish.

In the last century it was difficult to buy stew in the territory of the Soviet Union. She was "got" only by acquaintance and for a lot of money. Today, this product is sold in supermarkets and specialized stores. For potatoes with stewed meat suitable for this type:

  • pork;
  • mutton;
  • chicken;
  • beef;
  • turkey;
  • rabbit.

When buying, it is desirable to look at the percentage of the amount of meat in the pot. The best option is 70%. Of course, homemade stew is the most chic ingredient for this dish. In any case, the hostess can pamper the family with a delicious dinner of tourists. Consider several recipes with photos of potatoes with stew prepared by our dear compatriots.

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As practice shows, beef or pork stew of the highest grade contains much less fat and interlayers. Therefore, it is better to give preference to this product.

Delicious treat for 50 minutes - potatoes with stew

In principle, potato with stew is a simplified type of roast, which is cooked much faster. It will require such simple products:

  • stew of any kind;
  • potato tubers of soft varieties;
  • onion (several pieces);
  • a large carrot;
  • vegetable oil;
  • water;
  • salt;
  • condiments;
  • greenery;
  • Bay leaf.
Read also:Strawberry cheesecake - the most delicious recipe

Tips for cooking stewed potatoes with stew:

  1. To save time, experienced housewives immediately prepare vegetables. Potatoes, carrots and onions are cleaned, washed and allowed to dry. Then the ingredients are shredded: onion finely, potatoes - cubes, and carrot tinder on a large grater.
  2. In a large frying pan pour vegetable oil and fry the onions first, then grate the carrots. Periodically stirring, stew for about 10 minutes.Then, diced potatoes are added to the pan. Stir, pour water, salt and cook for about 30 minutes.
  3. Next in the vegetables throw meat stew, pour a little boiling water, sprinkle with seasonings, lay the bay leaf.
  4. Stir well and rinse for another 10 minutes. Finished dish sprinkled with chopped herbs.

It is desirable to cook the product on moderate heat, so that the liquid does not boil off so quickly.

Make a gorgeous dinner in a wonderful saucepan

Many will agree that the multivark appeared on the home kitchen relatively recently. Despite this, the unit is actively used for cooking various dishes. Thanks to the set of programs they are juicy, useful and with a unique taste.

For potatoes with stewed meat in a multivark, you need a few popular products that are always at hand for experienced owners:

  • potatoes of small size;
  • stew of the highest quality;
  • vegetable oil;
  • onion;
  • carrot;
  • tomato paste;
  • water;
  • garlic;
  • salt;
  • pepper;
  • seasonings (curry, hops-suneli);
  • Bay leaf.

The order of work execution consists of such simple operations:

  1. Potato tubers are thoroughly washed under a moderate stream of clean water. Wipe with kitchen napkins. After that, cut into cubes of approximately the same size (peel removed if desired).
  2. Peeled onions are shredded in small slices.Spread in a bowl of electronic pots, where they have already warmed lean oil. Turn on the "Hot" and extinguish for about 10 minutes.
  3. Add the grated carrot to the onions. Stirred.
  4. After another 10 minutes, spread the meat stew, potatoes, salt and fill with pasta and seasonings. Select the "Quenching" option, cook for about 45 minutes.
  5. Crushed garlic is dropped into the dish 10 minutes before it is ready.Serve for dinner, sprinkling with herbs.

In order not to spoil the taste of delicacies, garlic is added in accordance with the rules of preparation.

Juicy product on a quick hand

This unique recipe for potatoes with stew in a saucepan will appeal to busy people who try to do everything quickly.For a dish you need to take such simple components:

  • beef stew;
  • young potatoes (in the summer season);
  • bulb of medium size;
  • water;
  • salt;
  • pepper;
  • Bay leaf;
  • paprika;
  • dill (several branches).
Read also:The fineness of cooking pork knuckle baked in the oven

A popular variant of cooking potatoes with stew in a saucepan requires the cook to do the following:

  1. At the height of the dacha season, when there is a young potato, it's time to use it for a "marching" dish. Therefore, the first thing to remove from it a thin skin, cut into small blocks, and then put into a pan.
  2. Next carrots cut in circles or tinder on a large grater. The bulb is shredded with semirings. Then the vegetables are sent to a pot of potatoes.
  3. On top of vegetables spread a portion of stew, add salt, seasonings, laurel. After 15 minutes, remove the formed foam. Stir and cook for another 20 minutes.
  4. At the very end, the dish is sprinkled with a handful of chopped fresh dill. Serve hot as the main dish for a family meal.

This potato is obtained with an excellent aroma, juicy, tender and suitable even for dietary nutrition.

In order not to overdo the product, it is necessary to take into account the taste of the stew, which is put in the dish.

Excellent food in pots

In the distant past, when food was cooked on wood and in the oven, our grandmothers used unique pottery - clay pots. The food in them turned out to be surprisingly tasty and delicate, so modern housewives also use this kind of dishes. This is especially true if a lot of homework is piled up. The secret is that you only need to put food in the pot, send it to the oven and do other things for an hour.

Read also:Recipes for salad with avocado

Consider the grandmother's recipe for potatoes with stew in pots baked in the oven. For the dish our ancestors took such ingredients:

  • potatoes of large size;
  • stew from pork or beef;
  • onion juicy varieties;
  • carrot with a sweetish taste;
  • hard cheese ("Russian");
  • purified water;
  • salt;
  • condiments;
  • branch of fresh greens.

Possible preparation:

  1. Onions are peeled from the husk, washed under the tap, then cut into small cubes of the same size.
  2. Carrots tinder on a large grater, so it was at hand.
  3. Next stew put in a deep plate (if necessary, divided into small pieces). Add the carrots, onion and mix well. There also send and diced potatoes, and then season with spices.
  4. In clay pots for baking spread the prepared product. Fill it with hot water.
  5. On top, the potatoes are sprinkled with cheese chips, and then covered and placed in a cold oven.Light the fire (if the oven is gas) or turn on the appliance and bake until the potatoes are ready. Approximately 40 minutes.

Serve the dish for dinner, when it is slightly cooled, right in the pots. On top put crushed herbs for flavor and flavor.

To fill the pots with liquid is necessary at a distance of 2 cm from the edge of the container, but that it completely covers the products.

Video recipe of potatoes with stew

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