What to cook with pork stew. Cooking stew with pork and vegetables

Easy Tricks to Cook Delicious Pork Stew with Potatoes

Even the simplest dish can be turned into a real work of culinary art! In order to enjoy a delicious pork stew with potatoes, you need to know a few basic rules for preparing this simple dish. Every moment is important: the order of laying the products, the degree of roasting and the stewing time. For example, if you add tomato paste to the stew first, and then potatoes, it will cook for a very long time and still remain hard. If you first boil the tubers until half cooked and only after that put the tomato, then the potatoes will retain their integrity, turn out soft and instantly reach readiness.

About spices, seasonings and other additions

The taste of the stew is easy to adjust by adding your favorite spices to it. But here it is important not to overdo it, because too much spice can kill the taste of meat, so you should not put a lot of bay leaves or garlic. But instead of tomato paste, it is quite possible to use grated canned or fresh tomatoes, the stew with the addition of cherry tomatoes, lightly browned in a grill pan or in the oven, will be especially tasty. You should not feel sorry for the greens - it will give the stew a special aroma and pleasant freshness, shading the taste of both meat and sauce.

Ingredients

pork pulp 500-600 g
vegetable oil 1 st. l.
onion 2 pcs.
salt 0.5 tsp
bay leaf 1-2 pcs.
a mixture of ground peppers 3 chips.
water 400 ml
carrots 0.5 pcs.
potatoes 500 g
tomato paste 1.5 tbsp. l.
garlic 1 tooth
dill 5 g
parsley 5 g

How to cook pork stew with potatoes

For cooking stew, pork pulp with a small amount of fatty layers that do not need to be cut off is suitable - they will give the meat the necessary juiciness. You can only remove hard muscle tissue, if any. We wash the pork in cold water to remove dirt and small bone fragments that could stick to the surface of the meat during its chopping. Be sure to dip the pork with a paper towel, which will remove excess moisture and provide a beautiful golden brown during the frying process.
We cut the meat large enough - into pieces 2 by 3 cm in size. Rough cutting will allow you to keep the juiciness to the maximum during frying.
We heat the frying pan red-hot, pour vegetable oil from it and spread the meat. Fry over high heat without a lid on all sides, so that the pork quickly acquires a uniform golden brown, which “seals” valuable juice inside each piece - in general, the process will take 5-7 minutes. If you cook more than 500-600 grams, then put the meat in the pan in portions so that it immediately starts frying, and not stewed in its own juice. Do not salt the pork during the frying process! As soon as you feel the tantalizing aroma of roasted meat, the pan can be removed from the heat.
Pour the meat (without fat) into a saucepan, cauldron or into a saucepan with a thick bottom. Add salt to it, a mixture of ground peppers and bay leaf, pour cold water and put on the stove - there should be enough water to cover the meat. As soon as the broth boils, reduce the heat to a minimum and simmer the meat under the lid with a slight boil.
Cut the onion into a medium cube and fry in the fat that remains after the pork. The pan must also be well heated so that the onion quickly reaches golden color.
The onion should remain crisp, but turn golden, completely absorb the taste and aroma of pork fat. We combine it with meat.
We clean the carrots, cut into thin half rings and send them to the saucepan to the other ingredients, continue to simmer.
Cook for 30-40 minutes until the meat is tender. If the pork is tough, it may take longer to cook, so it is better to check the degree of readiness with a fork - it should freely penetrate the pieces. We clean the potatoes, cut the tubers into 6-8 parts and add them to the saucepan. The standard ratio of meat and potatoes in a stew is 1 to 1, but in principle, the amount of vegetables can be adjusted at your discretion.
Stir, add a little water and leave to simmer under a lid over low heat until half cooked - about 10 minutes.
Add tomato paste, finely chopped greens and garlic. Stir gently and continue to simmer for another 5 minutes, until the potatoes are fully cooked.
We let the finished pork stew with potatoes brew a little and serve hot to the table. You can complement the dish with homemade pickles or a salad of fresh vegetables.

Pork ragout is a dish that is made from pieces of meat with the addition of vegetables. Especially often potatoes, cabbage, zucchini and many other products are put in this treat. Together with these ingredients, the meat turns out juicy and fragrant.

Be sure to cook this dish according to the recipes below. If you strictly follow the entire recipe, then you can make an excellent and original treat!

Cooking the dish in the traditional way

Ingredients	Quantity
Pork meat -	500 grams
Potato -	4-5 medium
Carrot -	1 PC.
Onion -	1 bulb
Tomato -	2-3 pieces
Garlic -	3 cloves
Vegetable oil -	for frying
Bay leaf -	1 PC.
Salt and herbs	taste
Water -	200 ml
Time for preparing: 100 minutes	Calories per 100 grams: 216 kcal

Cooking:

Pork ragout with cabbage and potatoes

Ingredients for the dish:

Half a kilo of pork meat;
150 grams of fat;
Half a kilo of white cabbage;
6 pieces of potatoes;
Two bulbs of onions;
Two carrots;
400 ml of water;
Sugar - 3 teaspoons;
3 pieces of lavrushka;
A few peas of allspice;

Cooking:

Pork is washed with cool water and cut into cubes;
Salo must be cut into pieces. Next, put a cauldron or duckling on medium heat, put pieces of lard on the bottom and fry until cracklings are obtained. Add pork to them and fry everything, periodically you need to mix;
While the pork is roasting, prepare the vegetables. Cabbage should be peeled, washed and finely chopped with a knife;
We clean the onion from the skin and cut into rings;
Carrots are washed, peeled and grated;
It is necessary to add chopped cabbage to the ruddy meat, put carrots and onion rings on top. The pan is covered with a lid and everything is fried, the cabbage should be reduced by half;
Next, cut the potatoes into small slices;
Salt the meat with vegetables, add a couple of leaves of parsley, granulated sugar, a little black and allspice. We fall asleep potatoes and simmer everything until cooked.

Recipe for summer pork stew with zucchini and potatoes

Products that are needed for a hearty meat dish with vegetables:

500 grams of pork;
Three medium potatoes;
Vegetable oil for frying;
Two bulbs;
One small zucchini;
Carrots - 1 piece;
Tomato - 2 medium pieces;
A little parsley and dill;
A little salt and black pepper.

Cooking:

A piece of pork must be washed with cool water and cut into cubes;
We put the pan on a small fire and pour vegetable oil into it. Put the pieces of meat on the heated oil and fry for about 20 minutes;
Peel the potatoes and cut into medium cubes;
We clean the zucchini and cut it into cubes, too;
Rub the peeled carrots on a coarse grater;
We spread the potatoes and zucchini to the pork and fry;
After 15 minutes, the onion must be cut into rings and put on meat and vegetables. Stew everything under the lid;
After five minutes, the tomatoes are cut into medium slices and laid out in a pan. Finely chopped garlic cloves should also be put there. Everything is salted, spices are added, simmer for another 7 minutes under the lid;
The finished stew is sprinkled with chopped parsley and dill.

It's time for outdoor barbecues. Change your usual pork meat and try your favorite turkey dish!

How to cook buckwheat with chicken in the oven, read Hearty lunch guaranteed!

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How to cook a dish in a multicooker-assistant

Products that you need for pork stew with potatoes in a slow cooker:

One kilogram of pork;
Potatoes - one and a half kilograms;
Three bulbs;
Three pieces of carrots;
A little table salt;
Black pepper and paprika to taste;
One and a half to two liters of beer broth.

To prepare the beer broth, you need to mix together and boil:

Cooking:

Pork meat must be washed in cool water. Then pour beer broth into a multicooker cup and put pork there;
We clean the onion and put it whole in the broth;
We cut the carrots into pieces and fall asleep in a multicooker cup;
Remove the seeds from the pepper and add to the broth. We also put allspice and lavrushka there. Close the lid and select stew. In an hour, the beer broth will be ready;
Boiled pork meat is cut into cubes and laid out in an even layer on the bottom of the multicooker cup;
Then peel the potatoes and cut them into cubes. Spread a layer on top of the meat;
Peeled carrots cut into strips. Spread on top of the potatoes;
We clean the onion from the skin, cut it into rings and pour it on top of the carrots;
Salt everything, add spices and pour beer broth. We simmer in a slow cooker for about two hours.

A very tasty and satisfying stew with vegetables in a slow cooker and according to the recipe in the video will turn out:

Champignons - a good addition to the taste!

Ingredients:

Cooking:

Rinse the meat only in cool water. If it is frozen, do not use the microwave to defrost. Meat should be thawed naturally at room temperature;
When cooking, use a pot with thick walls so that the meat and vegetables do not burn. During the cooking process, stir all the ingredients constantly;
You can add more tomatoes to the stew, so it will turn out more juicy.

It is advisable to eat the dish immediately after cooking, otherwise it will not be so tasty when it has cooled down.

Pork stew with potatoes, prepared according to these recipes, will certainly turn out delicious, and the meat will be juicy and tender. Of course, provided that all the ingredients are fresh and properly prepared. Have a nice meal!

Finally, a video recipe is offered to your attention. this dish with the addition of lentils. Can you imagine how delicious it will be?

Ragout is a stewed mixture of meat and vegetables.

Thanks to the joint stewing of products, the dish is fragrant.

Depending on the consistency, the stew can be garnished with gravy or a thick soup.

Almost every European country has its own recipe for stew, but we traditionally cook stew from pork or other meat with potatoes.

Pork stew with potatoes - the basic principles of cooking

Pork is a soft, fatty meat that cooks fairly quickly, so it is most often used to prepare this dish.

Other vegetables, mushrooms or legumes are added to the pork stew with potatoes.

To prepare a delicious stew, you must follow the order of laying vegetables. For example, eggplant or zucchini cook much faster than potatoes, so they are added when the potatoes are almost ready.

If tomatoes are used in the stew, it is better to remove the skin from them first. To do this, it is enough to pour boiling water over them, and then transfer to cold water.

Pork stew with potatoes is stewed and baked in the oven or slow cooker. This cooking method will save you a lot of time. The main thing is to properly lay out the meat and vegetables in layers.

Pork is washed, slightly dried and cut into small pieces. Potatoes and other vegetables are peeled, washed and chopped.

First, the meat is fried, then the vegetables are gradually added, starting with those that take longer to cook. Chop the greens and sprinkle the finished dish with it.

Recipe 1. Pork ragout with potatoes

Ingredients

Bay leaf;

ground black pepper;

bulb;

kilogram of potatoes;

sea salt;

carrot;

tomato sauce - 50 ml;

half a glass of sunflower oil;

half a kilo of pork.

Cooking method

1. Rinse the pork tenderloin, soak it with napkins and cut into fairly large pieces. Heat sunflower oil in a frying pan. Put the meat in it and fry until half cooked.

2. Peel the onion from the husk and chop into half rings. Wash the peeled carrots and cut into thin sticks.

3. Pour oil into the cauldron and put it on the stove. Put the onion and fry it in a cauldron until transparent, then add the carrots, mix and continue cooking until golden brown. Add tomato sauce and fried pork to vegetables. Simmer everything together for another five minutes.

4. Peel, wash and cut the potatoes into large pieces. Put it in a cauldron. Add half a liter to this drinking water and simmer until potatoes are done. Salt. A few minutes before the end of cooking, put peppercorns and bay leaves.

Recipe 2. Spring pork stew with potatoes

Ingredients

700 g fresh mushrooms;

fresh greens;

800 g pork;

3 bay leaves;

1.5 kg of young potatoes;

allspice and black peppercorns;

5 carrots;

Provencal herbs;

7 bulbs;

a mixture of peppers and salt;

2 small heads of garlic;

5 young zucchini.

Cooking method

1. Rinse young potatoes thoroughly with a brush, remove a thin film and lightly dry. Put it in a frying pan with heated sunflower oil. Salt, pepper and fry whole over high heat. Transfer to a bowl.

2. Rinse the pork, soak it with napkins and cut into fairly large arbitrary pieces. Fry in a pan where the potatoes were fried until a delicious crust.

3. Chop the peeled onion into small cubes. Peel the carrots, wash and cut into small sticks. Coarsely grate a couple of carrots.

4. Rinse young zucchini, wipe with a towel and cut into circles. Fry them until golden brown in a pan. Put in a bowl, salt and sprinkle with Provence herbs.

5. Clean the mushrooms, wash and dry. Fry in hot oil with onions until tender.

6. Put all the ingredients into a deep ceramic form, layering them with roasted carrots and onions. Put the meat on the bottom, spread the potatoes on top of it, sprinkle with allspice and black pepper, add bay leaves. Put the fried mushrooms in the next layer. Cover everything with slices of young zucchini. Pour in some hot drinking water. Lightly salt each layer.

7. Put the mold in the oven and a little more than an hour at a temperature of 200 C. A few minutes before readiness, remove the form, add chopped garlic and mix. Serve with vegetable salad.

Recipe 3. Pork stew with potatoes in pots

Ingredients

600 g pork tenderloin;

vegetable oil;

6 potatoes;

12 peas of allspice;

3 tomatoes;

12 bay leaves;

a mixture of ground peppers;

bulb;

sea salt;

a head of garlic;

mayonnaise - 50 g

Cooking method

1. Wash the pork tenderloin, cut off the film, dry it with napkins and cut the meat into pieces. Put it in a frying pan with hot oil and fry, stirring occasionally.

2. Chop the peeled onion into half rings and send it to the meat. Stir and continue to fry until the onion is browned. Season the meat with pepper and salt. Spread the cooked meat evenly among the pots.

3. Peel the potatoes, wash and cut into small cubes. Put it in pots on top of the meat.

4. Wash the zucchini, wipe with a napkin and cut in the same way as potatoes. Spread in an even layer over the potatoes.

5. Peel the garlic, finely chop it. Sprinkle them with the contents of the pots.

6. Wash the tomatoes and cut into slices. Put them on top of the zucchini and grease everything with mayonnaise. Add allspice and bay leaves to each pot. Salt, pour a little boiled water and close with lids.

7. Put the pots in the oven. Cook for a little over an hour at a temperature of 200 C. Serve on a plate or directly in pots.

Recipe 4. Pork ragout with potatoes and cabbage

Ingredients

pork tenderloin - 400 g;

drinking water - 300 ml;

lard - 200 g;

salt - 8 g;

large potato tubers - 6 pcs.;

sugar - 15 g;

two bulbs;

five peas of allspice;

two carrots;

bay leaves - 3 pcs.;

half a kilo of cabbage.

Cooking method

1. Cut pork fat into small cubes. Put a cauldron on the stove. Put lard in it and melt it into cracklings.

2. Rinse the tenderloin, dry it with napkins and cut it into narrow strips. Transfer the meat to a cauldron, mix, and continue to fry everything together, covered with a lid over low heat.

3. Chop the cabbage into thin strips. Peel the onions and carrots. Wash vegetables well. Grate the carrot on a coarse grater. Chop the onion into half rings.

4. When the meat is browned, put cabbage in a cauldron, pour onion and grated carrots on top. Continue cooking with the lid on, stirring occasionally, until the cabbage has reduced in size by half. It should be fried in places.

5. Cut the peeled and washed potatoes into cubes. Salt the cabbage with meat, and sprinkle with sugar. Crush allspice and black peppercorns and add them to the cabbage. Put the potatoes in a cauldron, pour in a glass of boiled water and continue to simmer under the lid until the potatoes become soft and crumbly. Divide the stew between bowls and top with sour cream before serving.

Recipe 5. Pork stew with potatoes and cauliflower

Ingredients

kilogram of pork tenderloin;

freshly ground mixture of peppers;

eight potatoes;

three carrots;

four apples;

two heads of garlic;

head of cauliflower.

Cooking method

1. Wash a piece of pork tenderloin, dry it with napkins and cut into small cubes. Put the pork in a bowl, season with salt and pepper, mix. Grease a deep form with oil and put the meat in it in an even layer.

2. Peel the potatoes, wash and cut into slices. Spread over meat.

3. Peel the carrots, rinse and chop into thick sticks. Spread it over potatoes.

4. Wash and disassemble the cauliflower into inflorescences. Spread it over the carrots.

5. Wash the apples, cut the core and cut them into four parts. Put them in the last layer in the form. Season each layer with salt and spices. Cover with foil and put in the oven for two hours. Bake at 200 C.

Recipe 6. Pork belly ragout with potatoes

Ingredients

half a kilogram of pork belly;

half a liter of drinking water;

kilogram of potatoes;

bay leaf;

five tomatoes;

ground pepper;

bulb;

carrot.

Cooking method

1. Wash the brisket, dry it with napkins and cut into portions.

2. Peel and drink carrots and onions. Cut carrots into thin strips. Chop the onion into half rings.

3. Heat vegetable oil in a frying pan. Put the brisket in it and fry until golden brown over moderate heat. Add chopped carrots and onions to the brisket and simmer everything together for about five minutes, stirring occasionally.

4. Wash the tomatoes, scald them with boiling water and remove the skin. Grind fresh tomatoes on a grater. Pour the tomato puree into the skillet. Stir and simmer for three minutes.

5. Boil water in a kettle. Peel the potatoes, wash and cut into small pieces. Put in a cauldron, add brisket with vegetables to it, salt, pepper and pour boiling water over the contents of the cauldron so that it completely covers the vegetables. Simmer under the lid over low heat for about forty minutes. Serve with pickled vegetables.

Recipe 7. Pork stew with potatoes and vegetables

Ingredients

half a kilogram of pork;

Bay leaf;

kilogram of potatoes;

ground pepper and coriander;

three bell peppers;

vegetable oil;

hot pepper pod;

tomato paste - 125 ml;

four tomatoes;

a bunch of dill and parsley;

two carrots;

five cloves of garlic;

three bulbs.

Cooking method

1. Cut the pork tenderloin into small pieces. Send the meat to a preheated pan with vegetable oil. Fry it over high heat until crispy.

2. Peel, rinse and chop the onion into small cubes.

3. Peel the carrots, wash and cut into slices.

4. Add chopped vegetables to the meat, mix and fry everything together for about two minutes.

5. Peel the zucchini and potatoes, wash and chop into small pieces. Transfer everything to a cauldron.

6. Scald the tomatoes with boiling water and remove the skin. Cut tomatoes into small cubes. Put them in a bowl and stir.

7. Peel the peppers from the stalks and seeds and cut into squares. Peel the garlic and cut into thin slices. Grind hot pepper.

8. Add garlic, chopped pepper and tomato paste to the pan with meat, mix and simmer for a couple of minutes, stirring occasionally. Transfer the mixture of vegetables with meat to a cauldron, mix, salt, pepper and put two bay leaves. Pour in two cups of boiled water.

9. Put the cauldron on maximum heat and boil, covered with a lid. Then twist the fire to moderate, and continue to simmer vegetables with meat for another forty minutes. Sprinkle the finished dish with finely chopped fresh herbs.

Cook stew only in a cauldron or thick-walled pan.
Stew vegetables with meat on minimum heat so that the dish does not boil intensely, but languishes.
Instead of fresh pork, you can use smoked brisket.
Cut the potatoes large enough so that the porridge does not turn out, as the meat takes longer to cook than the potatoes.

I really love this pork stew, because it is a pleasure to cook it and in the end we always get a wonderful meat dish that is great for lunch or dinner. Moreover, depending on the season and the vegetables used, we always get a dish with a different taste and aroma. The most important thing is not to get carried away and not add a lot of potatoes so that the usual potatoes with meat do not come out. If you wish, you can make the stew more juicy and even with gravy - it's whoever loves it. Experiment, fantasize and you will never have a question what to cook delicious today for your family and friends.

Ingredients:

about 1 kg lean pork
2 - 3 potatoes
2 medium carrots
1 large onion
150 gr bell pepper
200 gr cauliflower
200 gr green beans
salt, spices, seasonings
2 tbsp or paste
2 - 3 tbsp vegetable oil

Cooking method

Cut the meat for the stew into medium pieces, mix thoroughly with spices, salt and vegetable oil. Let it stand for half an hour or more (you can even leave it overnight in the refrigerator).

Then, in a deep thick-walled frying pan, fry the pork for about 15 - 20 minutes until golden brown and half cooked. Add chopped onions, carrots to it and fry everything together for a few more minutes, stirring occasionally.

Next, we put prepared finely chopped vegetables into the stew (you can change their composition and quantity, and use them frozen in winter) and tomato sauce diluted with a small portion of water.

In Soviet cuisine, it was especially popular pork stew prepared for the whole family. Modern housewives have a wide choice among the varieties of this dish - there are beef stroganoff, eintopf, goulash, stew with vegetables. It is worth learning in more detail the secrets of cooking delicious meat stew in order to please family members.

How to cook pork stew

Useful knowledge on how to cook pork stew at home will be useful to every cook, regardless of his abilities and skills. The first stage of cooking will be the preparation of the components - meat, vegetables and potatoes with spices. For the dish, pork pulp or meat with a bone is suitable. Don't miss out on the ribs either. The meat must be cut, lightly fried and stewed with vegetables and spices under the lid.

If frozen or old pork is used, it is worth marinating it in mustard, soy sauce or adjika. In the absence of these products, mayonnaise will do. For a light flavor, garlic is added to the dish, and the meat is fried in any oil, including ghee. An ideal companion for pork would be potatoes, which are better to choose a starchy variety so that it cooks in 15 minutes.

The options for filling the stew are vegetables, mushrooms and cereals. You can use potatoes, zucchini, eggplant, rice and cabbage. It will turn out delicious if you make a dish with pasta, and spicy - with a pear. A great idea is a dish of pumpkin and pork. To get a rich taste for a snack, add tomato paste, herbs, spices. For stewing, ordinary water or broth is used. A properly prepared dish is distinguished by a thick sauce in which the pieces do not float.

pork stew recipe

Today, finding a suitable stew recipe is not difficult for any culinary specialist, because you can choose from a wide variety of options. Pork with potatoes and vegetables in the oven or meat with zucchini in a slow cooker with gravy will do. Beginners of the culinary world should choose a recipe with a photo described step by step in order to repeat all the steps exactly and amaze guests with a masterpiece of gastronomy.

In a slow cooker

Servings: 5 persons.
Calorie content of the dish: 150 kcal.
Destination: for lunch.
Cuisine: author's.

Pork stew with potatoes in a slow cooker will turn out fragrant and saturated, because the smells and juices of all components will combine in the bowl when cooking. Cubes of meat and potatoes are soft and tender due to long languor, so even children will appreciate the appetizer, who will happily try it and ask for more. Treat her friends and serve on the festive table.

Ingredients:

pork - 0.35 kg;
potatoes - 1000 g;
tomatoes - 2 pcs.;
onion - 1 pc.;
bell pepper - 1 pc.;
greens - a bunch;
water - 150 ml;
tomato paste - 40 ml;
mayonnaise - 30 ml;
garlic - 2 cloves.

Cooking method:

Cut the meat into pieces, salt, pepper, add chopped onion. Marinate in mayonnaise for half an hour.
Grate the carrots, squeeze the garlic, cut the pepper and tomatoes into slices, cut the potatoes into cubes.
Put all the ingredients in a multicooker bowl, pour in water, tomato paste.
Cook on the stewing function for an hour.
When serving, decorate with herbs, it is better to choose mashed potatoes for a side dish.

On the bone with potatoes

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 167 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

How to make pork stew on the bone is useful for all culinary experts to know if they want to impress relatives and friends with a spectacular delicacy and serve it on the table as a treat. Meat with a bone is ideal for this - it turns out soft and tender, and the addition of green beans, carrots and tomatoes gives it satiety. If desired, you can make the vegetables stewed with meat spicier by adding adjika.

Ingredients:

pork on the bone - half a kilo;
potatoes - half a kilo;
green beans - 0.4 kg;
carrots - 2 pcs.;
onion - 1 pc.;
tomatoes - 2 pcs.;
water - 400 ml.

Cooking method:

Cut the meat into pieces, stew in a pan for half an hour under the lid, add the onion cut into half rings.
Put grated carrots, after 3 minutes - tomato slices. After 5 minutes, throw in the potato cubes, beans, salt and pepper. To fill with water.
Simmer for another half hour.

with potatoes

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 151 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

A classic dish is pork stew with potatoes, which is easy to diversify with the addition of vegetables. This recipe involves adding a touch of piquancy and sweetness through eggplant, tomatoes and onions. It will not be superfluous to add bell pepper and onion to get a delicacy that would not become too high-calorie, but would be suitable for diet menu.

Ingredients:

pork - half a kilo;
eggplant - 4 pcs.;
tomatoes - 3 pcs.;
onion - 1 pc.;
potatoes - 3 pcs.;
carrots - 1 pc.;
water - a glass;
vegetable oil - 40 ml;
sweet pepper - 1.5 pcs.

Cooking method:

Cut the eggplant into bars, soak in salted water.
Meat cut into pieces, fry in oil. After 10 minutes, add chopped onions and grated carrots.
Cut potatoes into strips, tomatoes into slices, pepper into strips.
Add vegetables in pieces to the meat, pour in water.
Salt, pepper, simmer for half an hour.

With gravy

Cooking time: 1.5 hours.
Servings: 3 persons.
Calorie content of the dish: 178 kcal.
Purpose: for dinner
Cuisine: Irish.
Difficulty of preparation: medium.

When serving for a festive dinner, it is worth using the recipe for pork stew with gravy, which has a spectacular taste and rich aroma. Get the Irish dish stew - vegetables stewed with meat. It has increased satiety and pleasantly warms the body. The secret to making the right stew is using natural dark Guinness beer.

Ingredients:

pork - 0.55 kg;
dark beer - half a liter;
sweet pepper - 3 pcs.;
carrots - ½ pcs.;
celery - 1 stalk;
onion - 1 pc.;
garlic - 2 cloves;
nutmeg - 3 g;
dried paprika - 10 g.

Cooking method:

Meat cut into cubes, lightly fry until golden brown.
Chop the onion, push the garlic, cut the celery into circles, grate the carrots, cut the sweet pepper into slices.
Separately give onions with celery and peppers with carrots.
Mix all the ingredients, salt, season with spices, pour beer.
Extinguish hour. Serve with boiled potatoes.

in pots

Cooking time: 1.5 hours.
Servings: 1 person.
Calorie content of the dish: 164 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook meat stew in pots, the instructions below will tell. The result is mouth-watering stewed pieces of meat, which, while in the oven, are saturated with juices and aromas of added vegetables and spices. It is better to serve the appetizer directly in the pot, cooling it slightly. Optionally, you can season the delicacy with sour cream and chopped herbs.

Ingredients:

potatoes - 2 pcs.;
ribs - 2 pieces;
onion - ½ pc.;
carrots - 0.5 pcs.;
broth - 40 ml;
tomatoes - 0.5 pcs.;
oil - 30 g;
spices for pork - 10 g.

Cooking method:

Fry the chopped ribs in half the volume of oil, put on the bottom of the pot on top of the other oil half.
Add chopped onions, tomato slices, grated carrots, potato mugs.
Sprinkle with spices, salt, pour broth.
Cook in the oven at 180 degrees for an hour.

With vegetables

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 145 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

The recipe for stew with pork and vegetables suggests that multi-colored components will be used to make the dish bright and attractive. Best for these goals will suit cabbage, carrots and onions. Added apple, mustard and dill will add piquancy and a little spiciness. Small stewed pieces of vegetables will look appetizing on a plate.

Ingredients:

pork - half a kilo;
cabbage - 0.8 kg;
carrots - 1.5 pcs.;
tomato sauce - 100 ml;
water - half a glass;
onion - 150 g;
apple - 1 pc.;
dill - 30 g;
mustard - 15 g.

Cooking method:

Cut the meat into portions, rub with mustard, lightly fry. Saute chopped onions with carrots, cabbage in the same oil.
Connect the components, add apple straws.
Pour tomato sauce, water, salt, pepper.
Simmer over low heat for 20 minutes, add greens. Turn off the heat and leave covered for half an hour.

Ragout with pork ribs

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook pork rib stew, the recipe below will teach. The ribs are tougher meat than the flesh, so they need to simmer longer. Pre-frying the meat pieces will help reduce cooking time. A pleasant taste is achieved through the use of vegetable frying, tomato paste and fresh dill. You can take any spices.

Ingredients:

potatoes - 0.6 kg;
ribs - 0.4 kg
carrots - 1 pc.;
onions - 2 pcs.;
water - 1/4 cup;
tomato paste - 20 ml;
dill - a bunch;
bell pepper - 1 pc.;
vegetable oil - 25 ml.

Cooking method:

Fry chopped ribs in hot oil until lightly browned.
Add onion chopped in half rings, carrot straws, potato pieces.
Pour slices of bell pepper, pour tomato paste, pour water.
Salt, pepper, simmer for half an hour. Sprinkle with chopped dill.

Pork with cabbage and potatoes

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 183 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

A fragrant and satisfying pork stew with cabbage and potatoes is obtained, which becomes even tastier due to the addition of lard cracklings. It is best to cook it in a ceramic pot or cauldron to preserve the richness of aromas and tastes. A spectacular delicacy will not leave indifferent any of the guests, because its pleasant warming smell excites the appetite.

Ingredients:

pork - 0.4 kg;
lard - 170 g;
potatoes - 6 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.;
cabbage - half a kilo;
bay leaf - 3 pcs.;
allspice - 5 peas;
sugar - 30 g;
salt - 15 g;
water - 300 ml.

Cooking method:

Cut the fat into narrow strips, melt, add pieces of meat.
Grate the carrots, chop the onion into half rings, chop the cabbage into strips.
Pour vegetables, after 20 minutes add potato pieces.
Salt, pepper, season with sugar and spices. Pour in water, simmer for another half hour.

Pork stew in the oven

Cooking time: 1.5 hours.
Servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook a delicious pork stew in the oven, the recipe below will tell. The baking process takes longer, but as a result vegetable dish with potatoes in the oven it will turn out extremely tasty and fragrant. Ideal companions for meat will be bell peppers, carrots, cauliflower and eggplant. Will give colors green pea with beans and tomatoes, and spices - spices.

Ingredients:

pork - 0.4 kg;
onion - 100 g;
carrots - 100 g;
sweet pepper - 100 g;
eggplant - 100 g;
cauliflower - 100 g;
frozen peas - 100 g;
green beans - 100 g;
potatoes - half a kilo;
tomatoes in their own juice - 250 g;
tomato paste - 10 g;
vegetable oil - 20 ml;
parsley - a bunch;
dried paprika - 20 g;
garlic granules - 5 g.

Cooking method:

Blanch the peas and beans, mash the tomatoes, cut the pork into cubes.
Cut the pepper into strips, carrots into rings, eggplant into half rings, onion into rings, potatoes into cubes, cabbage into inflorescences.
Mix vegetables and meat, season with spices, salt and pepper. Pour the mixture into a baking dish, cover with foil.
Bake at 180 degrees for an hour, open the foil, bring to readiness for 10 minutes on the grill function. Sprinkle with parsley.

With zucchini and potatoes

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 147 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Delicious and satisfying, home-style pork with zucchini and potatoes is obtained, which many people like due to the combination of fragrant meat, mouth-watering potatoes and soft sweetish vegetables. A simple snack is good to serve for lunch to quickly get enough and get a portion of vitamins. Even children will not refuse it, because the meat will turn out to be moderately soft, and pleasant starchy vegetables will shade its taste.

Ingredients:

pork - half a kilo;
potatoes - 800 g;
onion - 1 pc.;
carrots - 2 pcs.;
zucchini - 1 pc.;
tomato paste - 70 ml;
water - 50 ml.

Cooking method:

Cut the meat into slices, fry on both sides, cover, simmer for half an hour.
Salt, pour in water, add potatoes in pieces, after 10 minutes - grated carrots with strips of zucchini, after 10 minutes - fried onions, tomato paste.
Salt, pepper, after 5 minutes remove from heat, let it brew.
Serve tasty dish of stewed vegetables in a thick sauce with rye bread.

To get a delicious pork stew, you should listen to the advice of professionals. Here is what chefs advise when preparing dishes from pieces of fried meat:

Fresh or frozen vegetables with mushrooms should be blanched, stewed or fried before being added to the main components. So the taste will become more expressive.
Instead of tomato paste, it is good to take tomatoes in their own juice, tomato juice, mix them with sour cream or heavy cream in a 1: 1 ratio.
To shorten the cooking time, pre-fry the meat, cut into pieces, until half cooked. Frying is carried out on refined vegetable, butter, ghee or lard.
It is good to add coriander, basil, sage, savory, hyssop to a dish of vegetable pieces.