Pork stew with vegetables recipe. Pork stew with potatoes - aromatic traditions

06.03.2020

I really love this pork stew because it is a pleasure to cook it and in the end we always have 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 - whoever likes it. Experiment, fantasize and you will never have a question of what to cook today delicious for your family and friends.

Ingredients:

about 1 kg of 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 tablespoons or pasta
2 - 3 tablespoons of 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 in the refrigerator overnight).

Then, in a deep, thick-walled 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, put in the stew prepared finely chopped vegetables (you can change their composition and quantity, and use frozen in winter) and tomato sauce diluted with a small portion of water.

Stew is a stew of meat and vegetables.

Thanks to the joint stewing of products, the dish turns out to be fragrant.

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

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

Pork stew with potatoes - basic cooking principles

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

Other vegetables, mushrooms or legumes are added to the pork and potato stew.

To prepare delicious stew, you must adhere to the order of laying vegetables. For example, eggplant or zucchini cooks much faster than potatoes, so they are added when the potatoes are almost cooked.

If tomatoes are used in stews, it is better to first remove the skin from them. 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.

The 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 vegetables are gradually added, starting with those that take longer to cook. Grind the herbs and sprinkle the finished dish with it.

Recipe 1. Pork stew with potatoes

Ingredients

Bay leaf;

ground black pepper;

bulb;

a 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, cover it with napkins and cut enough in large pieces... Heat the sunflower oil in a skillet. Put the meat in it and fry until half cooked.

2. Peel the onion and chop it in half rings. Wash the peeled carrots and cut into thin cubes.

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

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

Recipe 2. Spring pork stew with potatoes

Ingredients

700 g fresh mushrooms;

fresh herbs;

800 g pork;

3 bay leaves;

1.5 kg of young potatoes;

allspice and black peppercorns;

5 carrots;

Provencal herbs;

7 onions;

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 dry slightly. Put it in a skillet with a preheated sunflower oil... Season with salt, pepper and fry whole over high heat. Transfer to a bowl.

2. Rinse the pork, dip with napkins and cut into sufficiently large random pieces. Fry in a skillet where the potatoes were fried until appetizing crust.

3. Chop the peeled onion into small cubes. Peel the carrots, wash and cut into small cubes. Grate a couple of carrots coarsely.

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

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

6. Put all the ingredients in a deep ceramic dish, layering them with a roast of 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. Place the fried mushrooms in the next layer. Cover everything with circles young zucchini... Pour in some hot drinking water. Lightly salt each layer.

7. Put the mold in the oven and a little over an hour at a temperature of 200 C. Take out the mold a few minutes before cooking, add the chopped garlic and stir. 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;

head of garlic;

mayonnaise - 50 g

Cooking method

1. Pork tenderloin wash, cut off the film, dry with napkins and cut the meat into pieces. Put it in a skillet 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 golden brown. Season the meat with pepper and salt. Spread the cooked meat evenly over the pots.

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

4. Wash the courgettes, wipe with a napkin and cut in the same way as potatoes. Spread evenly over the potatoes.

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

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

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

Recipe 4. Pork stew 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 onions;

five peas of allspice;

two carrots;

bay leaves - 3 pcs.;

half a kilo of cabbage.

Cooking method

1. Lard cut into small cubes. Place a cauldron on the stove. Put the bacon in it and melt it into the cracklings.

2. Rinse the tenderloin, pat dry with napkins and cut into narrow strips. Transfer the meat to a cauldron, stir, 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 the vegetables well. Grate the carrots on a coarse grater. Chop the onion in half rings.

4. When the meat is browned, put the cabbage in a cauldron, top with onions and grated carrots. Continue cooking, covered with a lid, stirring occasionally, until the cabbage is halved in volume. In some places it should be fried.

5. Cut the peeled and washed potatoes into cubes. Salt the cabbage with meat and sprinkle with sugar. Crush the 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 simmering under the lid until the potatoes become soft and crumbly. Divide the stew into bowls and top with sour cream before serving.

Recipe 5. Pork stew with potatoes and cauliflower

Ingredients

a kilogram of pork tenderloin;

freshly ground pepper mixture;

eight potatoes;

three carrots;

four apples;

two heads of garlic;

head of cauliflower.

Cooking method

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

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

3. Peel the carrots, rinse and chop into thick sticks. Put it on the potatoes.

4. Wash and disassemble into inflorescences cauliflower... Place it on top of the carrots.

5. Wash the apples, core them and cut them into quarters. Lay them out in the last layer in the mold. Season each layer with salt and spices. Cover the tin with foil and place in the oven for two hours. Bake at 200 C.

Recipe 6. Pork belly stew with potatoes

Ingredients

half a kilo pork belly;

half a liter of drinking water;

a kilogram of potatoes;

bay leaf;

five tomatoes;

ground pepper;

bulb;

carrot.

Cooking method

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

2. Peel and munch on carrots and onions. Cut the carrots into thin strips. Chop the onion in half rings.

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

4. Wash the tomatoes, scald them with boiling water and remove the skins. Grind fresh tomatoes on a grater. Lay out tomato puree in a 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 cauldron contents so that it completely covers the vegetables. Simmer covered over low heat for about forty minutes. Serve with pickled vegetables.

Recipe 7. Pork stew with potatoes and vegetables

Ingredients

half a kilo of pork;

Bay leaf;

a kilogram of potatoes;

ground pepper and coriander;

three bell peppers;

vegetable oil;

pod hot pepper;

tomato paste - 125 ml;

four tomatoes;

a bunch of dill and parsley;

two carrots;

five cloves of garlic;

three onions.

Cooking method

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

2. Peel, rinse and finely dice the onion.

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

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

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

6. Scald the tomatoes with boiling water and peel them off. Cut the tomatoes into small cubes. Put them in a cauldron and mix.

7. Peppers to clear of stalks and seeds and cut into squares. Peel the garlic and cut into thin slices. Chop hot pepper.

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

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

Cook stews only in a cauldron or thick-walled saucepan.
Simmer vegetables with meat over low heat so that the dish does not boil intensely, but languishes.
Instead of fresh pork, you can use smoked brisket.
Chop the potatoes coarsely enough to avoid porridge as the meat takes longer to cook than potatoes.

A fragrant, hearty pork stew is a dish that will replace a side dish, main course and first course.

The dish turns out to be fatty and spicy thanks to the use of real adjika.

Ingredients:

pork - 500 g;
water - 310 ml;
onions - 2 pcs.;
pepper;
potatoes - 750 g;
flour - 1 tbsp. spoon;
salt;
garlic - 1 head;
adjika - 2 tbsp. spoons;
carrots - 2 pcs.

Preparation:

Cut the washed pork into cubes and send to a saucepan. Fry.
Carrots are needed in semicircles. Onion - cubed. Potatoes - in pieces. Chop the garlic cloves.
Throw the onion into the frying. Darken. Add flour and stir instantly. Fry half a minute.
Add garlic pieces and adjika. Fry. Throw in the remaining vegetables. Pour in water. Stir and salt. Put out half an hour.

Cooking recipe with potatoes

Pork stew with potatoes is a rich and aromatic dish that will satisfy the tastes of the most discerning gourmets.

Ingredients:

lavrushka - 2 leaves;
pork - 550 g;
salt;
black pepper;
sunflower oil - 125 ml;
carrots - 1 pc.;
onion - 1 pc.;
water - 500 ml;
tomato sauce - 55 ml;
potatoes - 1100

Preparation:

Cut the meat piece. Place oil in a frying pan and heat. Throw in the meat and fry.
Chop the onion. Cut the carrots into cubes.
Pour oil into a saucepan. Add onion and fry. Place the carrot. Darken for five minutes. Pour in the sauce and add the grilled meat. Darken again.
Chop the potatoes and place in a saucepan. Pour in water. Put out. Sprinkle with salt. Throw in lavrushka and peppercorns. Stir and simmer for five minutes.

Pork stew in a slow cooker

Stew in a slow cooker is incredibly tasty and aromatic. The device saves time.

Ingredients:

eggplant - 2 pcs.;
pepper;
tomatoes - 3 pcs.;
zucchini - 2 pcs.;
salt;
pork - 550 g;
carrots - 1 pc.;
vegetable oil - 2 tbsp. spoons;
onions - 2 pcs.

Preparation:

Cut the vegetables and the meat piece. Place in a bowl. Pour in oil.
Set the "Baking" mode. Timer - 70 minutes.
After the signal, switch to the "Heating" mode. Darken for a quarter of an hour.

With the addition of cabbage

Simple diet dish that the whole family will enjoy.

Instead of fresh pork meat you can use smoked. Chop the potatoes larger so that the stew does not turn into porridge during cooking.

Ingredients:

sugar - 17 g;
pork - 400 g of tenderloin;
cabbage - 550 g;
onions - 2 pcs.;
water - 320 ml;
lavrushka - 3 pcs.;
lard - 210 g;
salt - 8 g;
carrots - 2 pcs.;
potatoes - 6 pcs.;
allspice - 5 peas.

Preparation:

Chop the bacon. Place the product in a saucepan. Melt, you should get greaves.
Cut the meat piece. Send to the cracklings. Fry.
Chop the cabbage. Chop the onion and grate the orange vegetable. Send to the cauldron. Cover and extinguish.
Chop the potatoes and send them to the stew. Add sugar. Salt. Sprinkle pepper and crushed garlic. Pour boiling water over. Put out until tender.

With pork ribs

Use only ribs for cooking, not loin.

Ingredients:

ribs - 950 g;
vegetable oil;
cauliflower - head of cabbage;
black pepper;
beans - 210 g canned;
salt;
potatoes - 2 pcs.;
parsley - 4 branches;
carrots - 1 pc.;
water - 1.5 cups;
garlic - 2 cloves;
onion - 1 pc.

Preparation:

Butcher the meat. Each rib should be separate.
You will need vegetables in the form of straws. Disassemble the cabbage.
Pour oil into a saucepan. Fry the carrots and onions. It will take a couple of minutes.
Place the ribs. Fry.
Chop the potatoes and chop the garlic cloves. Direct to the ribs. Pour boiling water over. Cover and simmer for seven minutes.
Add beans. Chop the greens. Send together with inflorescences to a saucepan. Sprinkle with salt. Spice up. Stir. Put out a quarter of an hour.

How to cook in pots in the oven

In pots, the dish turns out to be especially tasty and aromatic. Thanks to the thick walls, the food heats up evenly, and all the juices remain inside.

Ingredients:

pork - 750 g;
greens;
potatoes - 5 pcs.;
cheese - 210 g;
onion - 1 pc.;
salt;
butter;
carrots - 1 pc.;
bell pepper - 2 pcs.;
black pepper;
tomatoes - 3 pcs.;
Provencal herbs;
sour cream - 220 ml.

Preparation:

Fry the grated carrots and chopped onions in a pan, pour over with oil.
Place in pots. Cover with slices of meat on top. Place the chopped pepper on the next layer. Salt. Sprinkle with herbs and pepper. Put the tomato slices and pour over the sour cream. Cover with potato cubes. Salt. Sprinkle with pepper. Cover with cheese shavings.
Remove to bake in the oven. 220 degree mode. It will take half an hour. Sprinkle with chopped herbs.

Pork stew with zucchini

Zucchini gives the dish a special, unique, delicate flavor.

Ingredients:

pork - 450 g;
carrots - 1 pc.;
potatoes - 2 tubers;
salt;
water - 350 ml;
butter;
zucchini - 2 pcs. young;
onion - 1 pc.;
bulgarian pepper - 1 pc.

Preparation:

Fry chopped onions in hot oil. Place the carrot shavings. Fry.
Place in a saucepan. Add pepper chunks and chopped potatoes. Cover with water and extinguish. Darken the sliced zucchini for a quarter of an hour.
Salt. Simmer for five minutes.

Hungarian stew with meat

This dish is the pride of the Hungarians. Spicy, thick soup will surely feed all guests.

Ingredients:

pork - 650 g;
parsley;
potatoes - 850 g;
green onions;
onions - 3 pcs.;
caraway seeds - 1 tsp;
hot peppers- 2 pods;
garlic - 3 cloves;
vegetable oil;
bell pepper - 1 pc.;
sweet paprika - 3 tbsp. spoons;
hot pepper - a pod.

Preparation:

Fry the meat cut into small strips in oil. Throw onion rings... Darken for seven minutes. Sprinkle garlic and cumin in cubes. Mix.
Turn the peppers into strips and cut the potatoes into cubes. Send to meat. Salt. Pour paprika and pour boiling water over.
Add sharp pods. Cook for an hour.

The original way to cook in a pumpkin

Delight your guests with original, unusual dish... The serving of the food will be a special event at the festive evening.

Ingredients:

carrots - 2 pcs.;
pumpkin;
garlic - 3 cloves;
pork - 850 g;
potatoes - 750 g;
onions - 2 pcs.

Preparation:

Chop the carrots. Need a straw.
The bow is needed in half rings.
Cut the top off the pumpkin. Get the pulp.
Fry the pumpkin pulp, onions and carrots.
Salt and stir.
Chop the potatoes and fry. Salt. Stir.
Rub an empty pumpkin with salt. Place two roasts. Place the garlic cloves and cover.
Send to the oven. 170 degree mode. Time 2.5 hours.

Unusual stew with pork and fennel

A fragrant dish ideal for dining with the family.

Ingredients:

fennel seeds - 1 tsp;
red wine - 1.5 cups;
flour - 3 tbsp. spoons;
salt;
water - 120 ml;
chopped parsley;
mushrooms in slices - 320 g;
pepper;
tomato paste - 2 tbsp spoons;
fennel, chopped tuber;
olive oil 3 tbsp spoons;
chopped shallots in rings - 1 pc .;
zest and juice from lemon;
pork tenderloin - 550 g.

Preparation:

Place the fennel seed, salt and pepper in the mortar. Grind. Pour in juice. Mix. Chop the meat and mix with the mixture. Roll in flour. Mix parsley with zest.
Fry the meat in oil. Transfer to a plate. Place onion and fennel tubers, parsley and salt in a skillet. Pour in the paste and simmer for three minutes.
Throw in the mushrooms. Pour in wine. In a minute, water. Put out until tender. Throw in the meat. Stir. Darken for three minutes. Sprinkle with zest, pepper and stir.

With beans and mushrooms

Add variety to your diet by preparing an amazing-looking dish. \

Ingredients:

vegetable oil;
white beans, canned in tomato sauce - 400 g;
onion - 1 pc.;
champignons, frozen - 420 g;
flour - 2 tbsp. spoons;
pork - 370 g;
water - 125 ml;
garlic - 2 cloves;
frozen broccoli - 420 g;
fresh ginger - 2 cm of root;
salt;
hot red pepper - 1 pc .;
carrots - 1 pc.

Preparation:

Defrost frozen food.
Carrots are needed in circles.
Finely chop the ginger, garlic and onion.
Grind hot peppers.
Cut the meat piece. Fry the resulting cubes in a pan.
Roll the mushrooms in flour. Fry in hot oil. Darken for three minutes.
Remove mushrooms from the pan. Add oil.
Place remaining chopped food. Fry.
Throw in broccoli. Pour in water. Salt. Add the meat pieces. Simmer for a quarter of an hour.
Throw in the beans. Cook for three minutes.
Place the mushrooms. Stir. Darken for five minutes.

Stew in portuguese

Try making a meal on a weekend that is hearty and nutritious. Recommended to be served with white bread.

Ingredients:

Carnation;
pork - 550 g;
salt;
lard - 3 tbsp. spoons;
pepper;
liver - 260 g;
water - 150 ml;
parsley - 2 tbsp. chopped spoons;
onion - 1 pc.;
red wine - 100 ml;
garlic - 2 cloves.

Preparation:

Chop the onion. Chop the garlic.
Place in a saucepan. Pour in oil. Fry. Salt.
Slice the liver. Place in a skillet with lard.
Send the meat, cut into cubes, to the liver. Put out.
Sprinkle with parsley. Add to vegetables. Pour in water.
Pour in wine. Sprinkle with pepper and cloves. Mix. Put out.

Spicy option in tomato sauce

Do you like spicy flavor in your dishes? So this variation will suit your taste.

Ingredients:

salt;
pork - 550 g fillet;
lavrushka - 2 leaves;
beef - 550 g fillet;
dry wine - 55 ml red;
sweet pepper - 0.3 pcs.;
onion - 1 pc.;
butter;
tomatoes - 3 pcs.;
garlic - 3 cloves;
pepper;
carrots - 1 pc.;
marjoram - 1 tsp;
tomato paste - 130 ml.

Preparation:

Chop the garlic cloves and onion. Pour oil into the pan. Fry. Add chopped carrots and chunks of pepper. Fry for four minutes.
Chop the meat piece. Throw in a meat grinder. Grind. Send to frying. Darken until tender. Pour in wine. Cook until the alcohol evaporates.
Salt. Sprinkle with pepper and marjoram. Put out.
Add tomato slices and lavrushka. Pour in tomato paste. Darken for a quarter of an hour.

Argentinean

This variation differs from other types of stews in a delicate, sweetish and at the same time burning aftertaste.

Ingredients:

pork - 360 g;
sausages - 320 g smoked;
sausages - 320 g hunting;
sausage - 320 g boiled and smoked;
garlic powder;
onion - 1 pc. large;
salt;
beans - 400 g canned white;
corn oil - 3 tbsp spoons;
beans - 400 g canned red;
refueling maggi - 3 tbsp. spoons;
tomatoes in own juice- 550 g;
greens - 45 g;
hot red pepper - 2 pcs.

Preparation:

Chop the meat. The pieces should be portioned.
Prepare the sauce. To do this, fry the onion half rings in oil. Sprinkle chopped hot peppers. Darken for four minutes. Pour in a jar of tomatoes, pour the juice in the same way. Darken for eight minutes.
Drain the liquid from the cans of beans. Place in sauce. Stir and remove from heat.
Cut sausage products into pieces. Place the meat pieces in a saucepan. Pour in oil. Fry. Add sausage products and simmer for five minutes.
Pour over the sauce. Sprinkle garlic powder... Add maggi. Salt. Simmer for five minutes.
Sprinkle with chopped herbs.

With pork, vegetables and noodles

This dish belongs to the rich homemade food.

Ingredients:

pork neck - 950 g;
juniper berries - 15 g;
noodles - 320 g dry;
onions - 220 g;
olive oil - 5 tbsp spoons;
carrots - 220 g;
salt - 0.5 tsp;
water - 230 ml;
celery stalk - 220 g;
flour - 2 tbsp. spoons;
ground cinnamon - 0.5 tsp;
lavrushka - 3 leaves;
ground coriander - 0.5 tsp.

Preparation:

Cut all products. The size is arbitrary as you like.
Pour oil into a saucepan. Warm up and place the pork. Fry.
Place vegetables. Fry.
Sprinkle with coriander, salt, cinnamon and berries. Add flour. Stir. Pour in water. Throw in the lavrushka. Put out.
Boil the noodles. Place in stew.
Stir and sprinkle with chopped herbs.

Pork stew is a dish that is prepared from pieces of meat with the addition of vegetables. Especially often potatoes, cabbage, zucchini and many other products are added to this treat. Together with these ingredients, the meat is juicy and aromatic.

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

Cooking the dish in the traditional way

Ingredients	Quantity
Pork meat -	500 gram
Potato -	4-5 medium
Carrot -	1 PC.
Onion -	1 onion
A tomato -	2-3 pieces
Garlic -	3 cloves
Vegetable oil -	for frying
Bay leaf -	1 PC.
Salt and herbs -	taste
Water -	200 ml
Cooking time: 100 minutes	Calorie content per 100 grams: 216 Kcal

Preparation:

Pork stew with cabbage and potatoes

Ingredients for the dish:

A pound of pork meat;
150 grams of lard;
A pound of white cabbage;
6 pieces of potatoes;
Two onions onions;
Two carrots;
400 ml of water;
Granulated sugar - 3 tsp;
3 pieces of lavrushka;
A few peas of allspice;

Preparation:

The pork is washed with cool water and cut into cubes;
The fat must be cut into pieces. Next, put the cauldron or duck on medium heat, put pieces of bacon on the bottom and fry until you get cracklings. Add pork to them and fry everything, stir occasionally;
While the pork is roasting, cook the vegetables. The cabbage should be peeled, washed and finely chopped with a knife;
Peel the onion and cut into rings;
Carrots are washed, peeled and grated;
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 halved;
Next, cut the potatoes into small wedges;
Salt the meat with vegetables, add a couple of lavrushka leaves, granulated sugar, a little black and allspice. Fill in the potatoes and simmer everything until tender.

Summer Pork Stew with Zucchini and Potatoes

Foods you need for a hearty meat dish with vegetables:

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

Preparation:

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

The time for barbecue in nature is coming. Swap out your usual pork and try yours. favorite dish cook turkey!

Read how to cook buckwheat with chicken in the oven. Hearty lunch guaranteed!

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Method of cooking in a multicooker assistant

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

One kilogram of pork;
Potatoes - one and a half kilograms;
Three onions;
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:

Preparation:

Rinse pork meat in cool water. Then pour beer broth into a multicooker cup and put pork there;
Peel the onion and put it whole in the broth;
Cut the carrots into pieces and put them in a multicooker cup;
We remove the seeds from the pepper and add to the broth. Put allspice and lavrushka there. We close the lid and choose extinguishing. 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 clean the potatoes and cut them into cubes. We spread a layer on top of the meat;
Cut the peeled carrots into strips. We spread the potatoes on top;
Peel the onions, cut into rings and pour the carrots on top;
Salt everything, add spices and pour with beer broth. We simmer in a slow cooker for about two hours.

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

Champignons are a good addition to the taste!

Ingredients:

Preparation:

Rinse meat only in cool water. If it is frozen, do not use the microwave to defrost it. Meat must be thawed when room temperature naturally;
Use a heavy-walled saucepan to cook to prevent meat and vegetables from burning. Stir all the ingredients constantly during cooking;
You can add more tomatoes to the stew to make it more juicy.

It is advisable to eat the dish immediately after cooking, otherwise it will no longer be so tasty when 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. Enjoy your meal!

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

First, second, side dish ...

Tired of it? There is a dish that can replace all this and make your stay in the kitchen easier!

Pork stew can be served for lunch or dinner. To prepare it, you do not need to dirty mountains of dishes and one cauldron is enough.

Comfortable? Not that word!

Pork stew - general cooking principles

For stews, you can use not only pulp, but also pork with a bone. Basically, these are ribs, as they lend themselves to neat slicing. The meat is pre-fried, sometimes stewed under the lid in its juice. Then additional ingredients are added to it.

What stew is cooked with:

For taste add tomato paste, spices, herbs. Fats are used for frying products. When extinguishing, add liquid. It can be water or broth, but in small quantities. V ready dish food pieces should not float freely. The sauce turns out to be thick, and sometimes it is completely absent.

Recipe 1: Pork stew with potatoes and adjika

The recipe for a fragrant pork stew, into which real adjika goes. The dish is fatty, spicy and incredibly tasty. Pork pulp is used.

Ingredients

0.5 kg of pork;

2 onions;

0.7 kg of potatoes;

1 spoonful of flour;

1 head of garlic;

2 carrots;

2 tablespoons of adjika;

Salt pepper;

300 ml of water.

Preparation

1. We wash the pork. Cut into cubes and put into a cauldron or deep stewpan. If the meat is fat-free, you can add a little oil. Fry until juice is released, then cover and simmer for twenty minutes. You do not need to add liquid.

2. While the pork is stewing, prepare all the vegetables. We clean the carrots, cut them lengthwise into two parts and cut them across in semicircles. Cut the onions into cubes, the potatoes too, but larger. Peel the garlic and just chop finely.

3. Open the pork. If moisture remains, then add fire and evaporate. As soon as the meat starts to fry, add the onion to it. We give to brown.

4. Add a spoonful of flour. Stir quickly so that it does not grab into lumps. We fry for half a minute.

5. Now it's the turn of the adjika and garlic, stir them well with the meat and heat them up.

6. It remains to add potatoes and carrots. Fill in hot water to be salted.

7. Cover the stew and simmer under the lid. On average, it takes half an hour. But we focus on the softness of carrots and potatoes.

Recipe 2: Pork Stew (Ribs)

Ribs are used to prepare pork stew on the bone. With them, the dish turns out to be rich, satisfying and very appetizing.

Ingredients

0.6 kg of potatoes;

0.4 kg ribs;

1 large carrot;

2 onions;

2 spoons tomato paste;

1 bunch of dill;

1 bell pepper;

2-3 tablespoons of oil;

Preparation

1. Take a cauldron and put it on the stove, add oil and heat.

2. Rinse the ribs, dry them and cut them one at a time. If they are long, then cut into pieces of ten centimeters. We throw it into the cauldron.

3. While the ribs are fried, you need to peel and cut all the vegetables. Onions in half rings, carrots in strips, and potatoes in large pieces.

4. As soon as the ribs begin to brown, add the onion. After a minute, the carrots and fry together until they acquire a beautiful shade.

5. Add the tomato, stir and fry for a couple of minutes.

6. Lay out the previously prepared potatoes and immediately add the Bulgarian pepper.

7. Pour boiling water over the contents of the cauldron. The water should not cover the potatoes, pour in a little less, otherwise the stew will turn out to be liquid. Salt, pepper, put any spices and cover. Cook the potatoes until soft.

8. At the end add a chopped bunch of dill, turn it off.

Recipe 3: Pork Stew with Buckwheat

To prepare this pork stew, in addition to vegetables, you will need buckwheat... The dish is juicy and nutritious. We use boneless pork.

Ingredients

0.5 kg of pork;

1 carrot;

0.3 kg of buckwheat;

1 onion;

3 tomatoes;

40 ml of oil;

2 cloves of garlic.

Preparation

1. Cut the pork into small cubes, 1.5 centimeters is enough. Throw in hot oil and fry until golden brown.

2. Add shredded onions and carrots, cut into strips. You do not need to rub it, otherwise the pieces will boil. We cut it larger. We fry.

3. Remove the skin from the tomatoes by dipping them in boiling water for half a minute. Cut into cubes, send to the pork with the rest of the vegetables.

4. We wash the buckwheat, drain the water and pour into the future stew.

5. Now it remains to add the chopped pepper, spices and pour water. Better to use boiling water. The liquid should cover the stew by three centimeters. Any broth can be used instead of water.

6. Cover the stew and cook until the cereals are cooked. Then turn it off and let it brew for a quarter of an hour before serving.

Recipe 4: Bone Pork Stew with Green Beans

The recipe for an unusual pork stew on the bone, for which you will need green beans... If you are using frozen pods, you can reduce the addition of liquid to the dish.

Ingredients

0.5 kg of pork on the bone;

0.5 kg of potatoes;

0.4 kg of beans;

0.2 kg of carrots;

2 tomatoes;

400 ml of water;

Salt, oil.

Preparation

1. Pour some oil into a thick-walled saucepan, heat up and spread the pork. Before this, the meat must be washed and large bones must be chopped. If ribs are used, you can simply cut them with a knife.

2. Cover and simmer for half an hour. After evaporation of the liquid, the meat will begin to crackle. Time to add the chopped onions.

3. Next, throw in the carrots, cut into slices, and after three minutes, cut into slices of tomatoes. We fry for another five minutes.

4. Throw in the potatoes mixed with beans. Salt and pepper everything, add 300 grams of water.

5. Cover, simmer the pork stew until tender.

Recipe 5: Pork Stew with Eggplant

To prepare a summer pork stew, you will need young eggplants and others. seasonal vegetables... You can use meat on the bone, such as ribs or tenderloin.

Ingredients

0.5 kg of pork;

4 eggplants;

3 tomatoes;

Onion head;

3 potatoes;

1 carrot;

4 tablespoons of oil;

1-2 sweet peppers;

Salt, spices.

Preparation

1. Immediately cut the eggplant into cubes and soak in very salty water. Let it stand so that bitterness comes out of them.

2. Meanwhile, slice the meat. If pulp is used, then in cubes, like eggplant. If the pork is with a bone, then just chop in portions.

3. Throw the meat into a cauldron and fry with the addition of oil.

4. Add onions to it, and then carrots.

5. Cut the potatoes into strips, cut tomatoes into slices, pepper into strips.

6. Lay on top of vegetables in a cauldron: potatoes, then squeezed eggplants, pepper with tomatoes on them. Pour in a glass of boiling water, it is better to salt it right away, you can also pepper it a little.

7. Cover and simmer the stew for half an hour. If necessary, we extend the time.

Recipe 6: Pork Bone Stew with Cabbage and Apple

For cabbage pork stew on the bone, it is better to take ribs. They need to be washed in advance, cut, if the bones are long, then we chop them into pieces of 10 centimeters. This stew can be prepared with fresh and with sauerkraut or use a mixture, it will be even tastier.

Ingredients

0.5 kg of pork;

0.8 kg of cabbage;

0.1 kg of carrots;

0.1 kg tomato sauce;

0.15 kg of onions;

1 apple;

1 spoonful of flour;

1 spoonful of mustard.

Preparation

1. Rub the ribs with mustard, then sprinkle with flour on top and fry. The oil must be heated to a haze so that an appetizing crust appears on the ribs. We transfer the meat to the pan.

2. In the same skillet, pass the chopped onions and carrots, then add the cabbage and lightly fry. If necessary, add more oil. We shift to pork.

3. We wash the apple, cut into strips and also send to the stew.

4. Add tomato sauce, half a glass of water, spices, stir and cover.

5. Put on low heat and simmer stew for about twenty minutes.

6. Open, add dill, turn off the heat and let it brew under the lid for half an hour.

Recipe 7: Ukrainian style pork stew with rice and cabbage

In Ukraine, this stew is called Kapustnyak. A wonderful hot dish for lunch or dinner. We use pork pulp, the pieces will not work with bones.

Ingredients

0.3 kg of meat;

0.5 cups of round rice;

1 carrot;

0.5 head of cabbage;

0.3 cups butter;

2 cloves of garlic;

1 spoonful of tomato;

1 onion.

Preparation

1. Immediately rinse the rice and soak in ice water for five minutes, but for now we are dealing with the rest of the ingredients.

2. Cut the pork into 1 cm cubes and then fry in oil.

3. Shred carrots with onions and add to the meat, fry together for a couple of minutes.

4. Add a spoonful of tomato, and a minute later a glass of water. Let it boil and add rice, boil for six minutes.

5. Shred cabbage and put in stew, salt, pepper and cover.

6. Cook until tender, add chopped garlic cloves at the end. Sprinkle with herbs.

Recipe 8: Potted Pork Stew with a bone

To cook pork stew in the oven, you need ordinary clay pots, as well as ribs. This is the amount of food per serving.

Ingredients

2 potatoes;

1-2 pieces of ribs;

0.5 onions;

0.5 carrots;

40 ml of broth;

0.5 tomato;

30 grams of butter;

Preparation

1. Divide the butter in half. Fry pork on one part. Brown the slices on both sides until a delicious crust.

2. Put the remaining oil in a pot, followed by fried pork.

3. Add the chopped half onion, tomato and carrot.

4. Fill the pot with potatoes from above.

5. Sprinkle with spices, salt a little and pour in the broth. You don't need to add a lot so that the stew does not turn out to be liquid. Instead of broth, you can use sour cream in the same amount.

6. Cover the pots, put them in the oven at 180 ° C and forget about them for an hour.

If frozen pork or the meat of an elderly animal is used for the stew, then it can be pre-marinated. It is best to grate the pieces with mustard a couple of hours before cooking, soy sauce or adjika. You can use a mixture of these ingredients. And if there is nothing suitable, then ordinary mayonnaise is suitable for pickling.

To give a light scent fresh garlic, it is not necessary to squeeze the clove into the stew. You can simply grate a plate with a chopped wedge, which will release its aroma when it comes into contact with a hot dish.

When roasting pork, you can use any oil or just melted fat. But it will be especially tasty and aromatic with ghee, which you need quite a bit.

Potatoes are different. Varieties with a high starch content have a high cooking speed. Sometimes 15 minutes is enough. If there is little starch in the potatoes, then it can remain tough after 40 minutes. For stews, it is better to use starchy varieties.