Potatoes with meat recipes with photos. Beef stew with potatoes

23.04.202227.05.2017

Stewed potatoes with meat! The most Russian and the most national dish that real Russians are ready to eat every day, so that there is more meat. Hundreds of recipes for such a dish are stored in the memory of the hostesses, each has its own secret hidden up its sleeve.

Recipes:

No matter how much I cook it, it turns out differently each time, apparently the taste depends on everything - the type of meat and potatoes, the thermal regime, seasonings and additives. And it never turned out tasteless - neither in my youth, when I was an inexperienced hostess, nor now, when I am already experienced, but lazy - I got into cooking in a hurry.

In short, it is almost impossible to spoil potatoes and meat stews with inept cooking - well, if only a pack of salt is swollen or burned into coals. And therefore, let's try to cook, feed the household to the full, appease the guests and receive well-deserved praise.

The main thing in our cooking is not to be too distracted by social networks until we put out the stewing on a small fire ... it’s especially good for those who have a stove with a timer - set the time and go to your “classmates”, it will be ready to call and invite you to dinner.

Well, they joked and it will be, put the products on the table and start cooking. Let's pamper and rejoice!

We start with something simpler and gradually complicate it, introducing new components and different taste delights.

Simple, without any frills, but tasty and satisfying, and most importantly, cut a salad of fresh cucumbers and tomatoes, or pickled from a jar, get it and dinner will be royal!

We cook in a saucepan with a thick bottom - it will definitely be tastier and will not stick to the bottom.

Products for stewed potatoes with meat:

a pound of any meat, absolutely any, that is in the refrigerator, if only without bones;
large onion;
one carrot, who does not like - you can not put it;
a kilo of potatoes, preferably medium-sized, it is more convenient to peel it;
a little vegetable oil for frying;
Lavrushka - for those who love;
a small bunch of green onions and dill;
black pepper and any seasonings, salt to taste.

How to stew potatoes with meat is very tasty, simple and fast:

We put a frying pan with a couple of tablespoons of vegetable oil on a strong heat and quickly cut the meat, put it on a preheated pan and fry until golden brown.
Pour half a teaspoon of salt and spices, fry for another minute and a half and add finely chopped onions, fry until the color of gold and pour the grated carrots, literally stir a little and remove from heat.
We put the frying in a thick-walled pan and pour a small amount of water - about a glass, put it on the smallest fire, so that it literally barely gurgles and cover it tightly, let it stew for half an hour, but for now we clean the potatoes and cut them, someone prefers a cube, someone then a slice, but I generally like it large - into quarters.
We put the potatoes in a saucepan and add water so that the potatoes stick out well from the water, if you fill it completely, you will get not stewed potatoes, but thick potato soup, and add fire.
After boiling, reduce the heat again so that it barely gurgles and tightly close the lid for half an hour.
We try, if necessary, add salt and pepper, throw in a lavrushka, turn it off and let it stand to get enough. Ready!

Arrange on plates and immediately sprinkle with finely chopped greens ... for special gourmets, you can add finely grated hard cheese and a couple of garlic cloves to the greens!

Video recipe:

Well, it’s fun to cook in a slow cooker, of course, but this recipe can also be used by those who don’t even have a slow cooker, but there is a deep frying pan or a brazier.

half a kilo of chicken, potatoes and cabbage, chicken, of course, is better if filleted, but it’s also quite suitable with bones - there will be something to savor;
large bulb;
50 grams of vegetable oil;
two cloves of garlic;
salt and pepper, spices to taste;
lavrushka.

Cooking:

We cut or chop the chicken into small pieces, onion and garlic into small cubes, cabbage into strips, potatoes into large slices, for experienced housewives it is quite possible to cut all this along the way.
Turn on the “Frying” mode for 15 minutes and pour vegetable oil into the multicooker bowl.
After heating, put the chicken and a teaspoon of salt, fry until golden brown, stirring, and add the onion with garlic and spices as desired, fry.
We spread the potatoes and cabbage on top, pour a glass of boiling water from the kettle and turn on the “Extinguishing” mode for forty minutes.
Five minutes before the end, we taste for salt, if necessary, add some salt, throw in the parsley.
After cooking, let it brew.

Sprinkle with chopped herbs and you're good to go!

You will definitely be interested in these wonderful recipes:

Rustic potatoes in the oven

A tasty and nutritious dish, very suitable for winter time, when the body uses a lot of energy for heating. Calorie content will allow you to spend a long time on a winter walk, skiing or skating without feeling cold. It is best to cook in a cauldron.

kilogram of beef tenderloin;
two kilos of potatoes, preferably medium-sized;
ground black pepper or peas;
basil, coriander;
lavrushka leaf;
large bulb;
a couple of tablespoons of vegetable oil;
salt;
a few sprigs of dill and parsley, a few green onion feathers.

Cooking:

We cut the beef into small pieces, so it will cook faster and be softer, and fry in a cauldron in vegetable oil, salt and pepper with diligence.
Pour a glass of water and switch to medium heat, close the cauldron with a lid.
We are waiting for the water to evaporate and the meat to rustle again, starting to fry.
We spread the onion, cut into thin half rings, basil and coriander to taste, usually a few pinches are enough, and fry lightly.
We fall asleep potatoes, cut into large slices, you can straight into quarters, pour in two or three glasses of water, bring to a boil and reduce the heat to a minimum, leave to languish under a tightly closed lid for forty minutes.
After this time, we try for salt, if necessary - add salt, throw in the parsley and turn off the stove.

Sprinkle with finely chopped greens right in the plates, in winter it will bring incomparable pleasure!

Well, it’s quite simple, even a child will do it if he decides to please his parents with dinner! It is advisable to buy stew more expensive, from a good manufacturer, and even better, of course, homemade ...

half-liter jar of stew;
a kilogram and a half potatoes;
large bulb;
a little vegetable oil;
salt and pepper to taste.

Cooking:

We clean the potatoes, cut them into thick strips and put them in a saucepan, fill them with water so that a layer of potatoes a couple of centimeters thick remains above the water.
Put on medium heat and close the lid.
After boiling, reduce the heat even more so that it slowly gurgles.
We make onion frying in a pan - fry the onion in oil, cut into small cubes until golden brown, put the stew in the pan to heat.
When the potatoes are ready, after about twenty minutes, put the stew with onions in a saucepan with potatoes, mix, salt and pepper to taste and turn off the stove. Let it brew to become more fragrant.

Serve with greens, mayonnaise. But the most delicious thing is to add a good spoonful of homemade sour cream to the plate!

I advise you to take note of:

The most delicious vegetable stew

Meat in pots is very tasty and suggests cooking for Sunday lunch and a festive table, because no matter how you look at it, this is a waste. But I, a cunning aunt, have long adapted to manage such a thing in 15-20 minutes. Therefore, I do not use pork or beef, but broiler thighs. Made for four pots.

a bunch of greens, which is at hand - onions, parsley, basil;
a glass of homemade sour cream;
12 medium sized potatoes;
large bulb;
four large chicken thighs;
four cloves of garlic;
ground black pepper;
one hundred grams of hard cheese;
a tablespoon of semolina;
a teaspoon of salt without top.

Cooking:

Mix sour cream with salt, finely chopped herbs and pepper.
We spread the thighs to marinate in this mixture, and in the meantime we ourselves peel the potatoes and cut them into large slices.
We spread the potatoes in pots equally, pour half a glass of water into each.
We take out the thighs from the marinade on a plate and pour the marinade into each pot equally.
We put onion, cut into thin half rings, in each pot, and put the thighs on top, lightly rolled in semolina.
Pots on a baking sheet and into the oven, temperature 220 degrees for 20 minutes open.
When the thighs are browned, sprinkle grated cheese mixed with finely chopped garlic on top of each pot and close the lids.
Simmer at 160 degrees for half an hour.

It turns out indescribable yummy!

Meat with mushrooms is always very tasty! And potatoes will give the dish volume and satiety. The pan must be used with a thick bottom.

half a kilo of pork tenderloin;
a pound of boiled mushrooms of any;
a kilo of potatoes;
large bulb;
half a glass of sour cream;
a little vegetable oil;
salt and pepper to taste.

Cooking:

Fry the meat in a preheated pan, cut into a medium-sized cube or straws until golden brown.
Put the mushrooms in the pan and fry together with the meat.
Then add the onion and season with salt and pepper.
Transfer to a saucepan, pour in a couple of glasses of water and put it on a slow fire.
Lightly fry the potatoes in a frying pan, cut into large strips and put it in a pan.
Add sour cream and simmer for another ten minutes under a tightly closed lid over low heat. If necessary, salt and add pepper.

Bon appetit!

Well, everything is very simple here! Only it is better to use chicken meat, for quick cooking, let's say - in haste.

Meat, potatoes and onions in arbitrary proportions.
Salt and pepper to taste.

Cooking:

Cut the meat into small cubes and fry in vegetable oil, salt and pepper.
Add diced onion and fry lightly.
Put potatoes, lightly fry with meat and onions, stirring and pour in a glass or two of water.
Close the lid tightly and simmer over low heat until tender.

Hearty potatoes with meat and vegetables stewed in a slow cooker

Any of the above recipes can be easily prepared in a slow cooker, except, of course, the recipe in pots.

Turn on the multicooker on the "Frying" mode for 15 minutes and sequentially fry, stirring, all the components, except for potatoes, you need to start frying with meat, then all vegetables.

After frying, lay out the potatoes and pour in a couple of glasses of boiling water and turn on the "Extinguishing" mode for 40-50 minutes, simmer under a tightly closed lid. Don't forget to salt and pepper.

How to stew potatoes with meat is very tasty and correct: secrets and tips

A few secrets and tips:

It is always necessary to stew in a saucepan with a thick bottom and over low heat to prevent burning;
The meat is fried in a well-heated pan, otherwise it will lose its juiciness;
When roasting, meat is always salted, otherwise it will not be tasty;
You can add cabbage and carrots to any recipe if you wish;
Salt should be moderately and finally salted at the end of cooking, since water evaporates during stewing even from under a tightly closed lid;
Fresh greens in a plate on top is appropriate for any method of stewing.

I definitely want to say that such a potato stew with meat is easy to prepare and everyone likes it. More often it is served for dinner or as a second during lunch. In addition, there are no too complicated recipes to prepare, and the products are accessible and known to all of us.

If you have not decided which delicious second course with meat to cook, I think you will like it.

Ingredients:

Meat (pork, shoulder part) - 500 grams;
Potatoes - 1.2 kilograms;
Onion - 2 pieces;
Carrots - 1 piece;
Ground black pepper;
Dried ground dill (but you can add any seasoning to your liking);
Sunflower oil - 3 tablespoons.

How to cook stewed potatoes with meat, step by step recipe with photos

To prepare a stew with meat, for example, with pork in the oven, you need to peel and cut the potatoes, carrots and onions, and cut the meat into pieces. Put everything in layers in a stew dish and stew with spices in the oven.

And now, in detail and with a photo, how I will stew potatoes with meat (with pork) in the oven.

First I peel potatoes, then carrots and onions.

Peeled potatoes cut into large cubes and washed with cold water from excess starch.

Then I cut the peeled carrots into strips. I cut the onion into thin half rings. And also, in order not to waste time, I turn on the oven to heat up to 180 degrees.

For stewing, I took pork - shoulder part with bone.

In order to get a fillet, I cut out the bone. From the resulting pork fillet, I cut into small pieces and salt them.

Then I take a form for stewing, put chopped potatoes in it and sprinkle it with a little salt.

The next layer I put chopped onion in half rings. I spread the carrots cut into strips on the onion.

I sprinkle all the vegetables with black ground pepper and ground dill.

I put chopped and salted pieces of meat on vegetables sprinkled with spices.

Then I pour meat and vegetables on top with sunflower oil. In principle, one could add 100 milliliters of water or milk, cover with a lid and put it in the oven, but I decided to experiment a little, i.e. not only stew potatoes with meat, but also bake them a little.

To do this, I pour about 200 ml of water into a mold with vegetables and meat, do not cover the mold with a lid and put it in a preheated oven to 180 degrees for 30 minutes. After half an hour, I take out a form with potatoes and meat from the oven. The meat and potatoes were browned on top and the water had almost evaporated.

I mix everything, cover the mold with a lid and put it back in the oven for another 30 minutes. When the next half hour of stewing potatoes with meat, carrots and onions has passed, I open the oven, remove the lid from the mold and leave the potatoes with meat in the oven without a lid for another minute 10. The time for stewing potatoes with pork, carrots and onions in the oven was approximately 1 hour 10 minutes, and taking into account the preparation, it took no more than an hour and a half. But it was worth it.

I take out a form with mashed potatoes, carrots, onions and pork from the oven. So my next delicious dish of potatoes with meat is ready - stewed potatoes with meat in the oven.

Good day!
The most important thing in any hot dish is a combination of pleasant taste and satiety. And if, in addition, it is prepared very easily and quickly, then there is no price for such a dish. With a limited amount of cooking time at my disposal, I'm constantly on the lookout for quick, tasty, and inexpensive recipes. I will write about one of them now.
So, let's prepare the products:

1. The very first thing in this dish is roasted vegetables. For her, we need an onion, which we clean and cut into small pieces:

In addition to onions, we clean and chop carrots on a coarse grater. If not laziness, then you can cut into small strips - so the finished dish will be even more fragrant.

Pour a small amount of vegetable oil into the pan

Put the pan on medium heat. When the oil is hot, put the vegetables into it.

Stirring occasionally, fry vegetables until golden brown. It takes 5-10 minutes.

2. Now let's move on to the meat.
Pork is quite fatty meat, but this is just what you need for stewing with potatoes - the vegetable absorbs an abundance of meat "juice" and acquires a unique taste. When choosing pork from the store assortment, I prefer meat from the shoulder blade - it is the most lean.
Cut the meat into small pieces.

It will boil down a lot, so it is better to make pieces about 2 * 2 cm.

Now a small feature. The frying pan must be carefully transferred to another dish. And in the same oil we will fry the meat - so it will be saturated with the aroma of vegetables.

Put the meat in the pan.

Fry over medium heat without closing the lid. You need to turn over only a couple of times - otherwise extra "juice" will come out of the meat.

When the meat is fried to a light golden crust, you can remove it from the heat.

3. And let's move on to the most important thing - potatoes. If desired, and with a limited amount of time, you can have time to peel and cut potatoes while vegetables and meat are fried. I usually do that.

You can cut it arbitrarily, I cut it into large cubes - while the dish is stewed until the meat is ready, the potatoes have time to boil and even boil a little.

4. When all the ingredients are prepared, we proceed to the main thing - their connection.
I cook in a deep glass dish.

Spread the meat in an even layer at the very bottom of the dish:

Spread the roast on top in the same even layer. We do not mix.

Lay potatoes on top. We do not mix.

We get such a puff dish.

5. A small digression - now you can turn on the oven to warm up.

6. Now we need boiled water, seasonings and spices. In the photo 300 ml., But this is only for the photo. In fact, I needed about 600 ml - enough to completely cover the dish.

Add salt to water

Then add seasonings and spices to taste.

I have a universal seasoning made from vegetables and herbs:

Then, fill the dish with the resulting mixture.

As I already wrote, it is necessary that the water covers the potatoes. Who likes it to be thicker, you can have the potatoes slightly "sticking out" of the water. I like it when the consistency is closer to soup, so like this:

7. Close the dishes with a lid, preferably with small holes for steam to escape. I don't have a lid for this bowl, so I covered it with foil.

Before sending the dish to the oven, I made several holes in the "lid".

8. Everything is prepared, now we send the dish to the preheated oven.

9. During cooking, it is better not to open the oven, as well as the lid. Otherwise, the "necessary" steam will come out and the top may dry out. Our dish is prepared in 30-40 minutes - depending on the oven. I had a temperature of 180C and cooked potatoes for 30 minutes.
So, after 30 minutes, we take the dish out of the oven: