Meat stew with beans recipe. Ragout with beans, potatoes and pork

At home, we often cook meat with vegetables, cereals or legumes for dinner. Often, especially if there is a heavy work load, dinner dishes are prepared in the morning in order to warm them up in the evening. Beef with beans is one of my favorite dishes, very satisfying and tasty. Despite the fact that beef is cooked for a long time, there is always enough time in the morning to cook the stew and boil the beans.

Homemade beef stew does not require complex cooking techniques and exotic ingredients. It is noteworthy that such dishes are obtained from veal in a completely different way. Apparently, since veal cooks much faster, the dish does not have time to soak in the juices and taste of meat. Yes, and the nutritional and protein value of the "older" meat is higher.

Usually, in order for the meat to become soft, it must be stewed or boiled for a long time. You can cook using the rib part of the carcass - an excellent broth is guaranteed. Or cook soup on rich broth. But meat stew with beans is not much more complicated, and it takes the same amount of time to cook if you take care in advance and soak dry beans.

Beef with beans is similar to the traditional British stew - a type of stew made from stewed meat in sauce, for example. Legumes are often added to stew, and wine is used instead of water. Moreover, tough meat in the process of cooking becomes incredibly soft and tasty. As a result, all the aromas and flavors of simple products are mixed, forming a delicious combination.

Beef stew with beans is cooked over low heat. The beans are soaked and then boiled separately. Boiled beans are mixed with almost ready beef stew, and the sauce is brought to a certain density.

To cook stew, you need to know that tough meat can be stewed for up to two hours. It is necessary to be prepared in advance for a long heat treatment. In Italian cuisine, classic beef stew is used as a sauce for pasta -. This stew does not cook quickly, the meat should be soft. The addition of beans improves the taste and makes the stew a full-fledged second course for a good lunch or dinner.

Beef with beans. Step by step recipe

Ingredients (2 servings)

Beef 400 g
Beans 1 cup
White table wine 1 glass
Carrot 1 pc
Onion 1 pc
Garlic 2-3 cloves
Celery (root) 1 piece
Hot pepper 1-2 pcs
Butter 50 g
Wheat flour 1-2 tsp
Salt, black pepper, sweet paprika spices

Beef should be taken quite “old” and tough, it makes an excellent stew. Beans can be any, which is well cooked. The dish looks beautiful if the beans are dark - black or red. In advance, better in the evening, soak the beans in cold water. This will make the seeds softer and they will cook better. Before cooking the stew with beef, boil the beans in a large amount of water at a low boil - then the shell of the beans will not burst.
Beef, red beans and vegetables for stew
Melt the butter in a frying pan. Clean the beef from bones, visible pieces of fat and films. Cut the meat into large pieces so that it is convenient to prick them on a fork in the finished dish. Put the pieces of meat in the heated oil and fry, turning occasionally, until golden brown.
Fry meat in butter
Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled hot peppers to the fried meat. Fry the meat and vegetables for 4-5 minutes so that the carrots become a little soft.
Add chopped carrots and celery
Peel onion and garlic. Cut the onion into large strips or cubes. Chop the garlic with a knife. Add the onion to the meat and fry for a few minutes over medium heat. Then add garlic and spices. Salt and pepper with black ground pepper. Add 0.5 tsp. sweet red paprika and mix everything.
Add onion and garlic, spices
Pour a full glass of white table wine and a glass of hot water from the kettle to the meat and vegetables. Bring liquid to a boil. Cover the pan with a lid and reduce the heat to low, where you can still see the boil. Leave the beef and vegetables to simmer. This is a lengthy process, usually 1 hour is the minimum time. It is necessary to taste the meat for stiffness, and as soon as it has become acceptable, the meat can be considered ready.
Add wine and water
While the beef is stewing, the onion will combine with the liquid and form a delicious sauce. Vegetables will remain in the same form as they were cut. Add boiled beans to the meat and mix. Once the beans are added, the dish is simmered in an open skillet over medium-high heat. In order not to damage the shell of the beans, do not stir the stew too vigorously.

Gorgeous and simple bean stew with meat and vegetables, which is perfect for ladies who are watching their figure and for our beloved men! It turns out incredibly tasty)

Cooking bean stew with meat and vegetables:

1. If you buy young beans, then you do not need to soak them in water, but if you have a later one (like mine), then you should soak them in water for two hours beforehand. I chose small beans of different varieties. You can take absolutely any, to your taste.

2. Wash the meat and cut into large cubes, about 3:3 cm. Choose non-fatty meat.

3. Wash the bell pepper, peel it from the stalk and seeds and cut into the same cubes as the meat.

4. My tomatoes, peel and also cut into large cubes. Everything in this stew should be cut in the same way so that nothing breaks apart, but remains whole pieces.

5. This dish can be cooked in two ways, either in the oven or in a saucepan over a fire. The principle of laying products is the same. Spread the bottom of the mold with vegetable oil and put the meat.

6. We shift the meat with pieces of butter and pour the beans on top. Fill with water to cover everything. We put in the oven, or on fire and wait until the liquid boils. Then reduce the heat to a minimum, or the temperature of the oven to 160 C and simmer for two hours. Add water periodically, because the beans absorb liquid very quickly. Simmer under the lid, and the baking dish can be covered with foil.

7. After two hours, salt and pepper to taste, mix and taste the sauce. Add sweet pepper and continue cooking for another half hour.

8. Next come the tomatoes. We cook another twenty minutes. Now you need to try the sauce again and perhaps add more salt or pepper, if you like it spicier. Now you can turn off the fire and let stand for another ten minutes.

9. That's it. Everything remained in pieces and at the same time became very soft and juicy. from beans with meat that you can eat without fear of getting better, because we use very little fat for such a quantity of products. In general, simple and very tasty. Bon appetit)

When the cold weather sets in, more high-calorie, satisfying dishes appear on our menu than in summer. And it is in winter that I often cook dishes from legumes. Recently, looking into the kitchen cupboard and into the freezer, I had an idea for lunch - there will be meat stew, with the addition of red, white, and also green beans. It turned out delicious, homemade dish, which I will definitely repeat.

We will prepare the necessary products.

Cut the meat into small pieces, salt, fry in vegetable oil for 5-7 minutes over medium heat. Then add a little water, cover with a lid, simmer the meat for 15 minutes.

Finely chop the onion, add to the meat, fry for another 5 minutes.

Add boiled beans to the meat, mix, simmer for 5 minutes.

Then add green beans and tomatoes in their own juice. Tomatoes must first be peeled and finely chopped or rubbed through a grater. Salt, pepper the dish, cook for 15-20 minutes.

Delicious meat stew with beans can be served as an independent dish or with rice.

Bon appetit!

6 servings

1 hour 25 minutes

76 kcal

5 /5 (1 )

I suggest you cook a delicious, satisfying and, at the same time, low-calorie vegetable stew with meat and potatoes. This dish has long been one of our family's favorites. I make it with what I currently have in the fridge. And if you don’t want to stand at the stove for a long time, then a frozen vegetable mixture helps out wonderfully, which you can now buy without any problems in any supermarket.

Quick, tasty vegetable stew with meat

Kitchen tools: cutting board, knife, deep frying pan.

Ingredients

Step by step cooking

First of all, we decide what we will cook the stew in. It can be a cauldron, a frying pan with high sides or a pan with a thick bottom.

We take 700-800 g of any meat and cut into medium pieces. Pork, beef, chicken or turkey are suitable here. But, in my opinion, the most delicious stew is obtained with pork, because it is tender and juicy. Especially if there are slits of fat.
We put a dish on the stove in which we will cook. We warm up well and pour a little vegetable oil on the bottom. We spread the meat and cook for about 15 minutes over medium heat, stirring occasionally, until the liquid that the meat releases has evaporated.
We chop in half rings or cut into cubes two medium onions and send to the meat. Fry until transparent.
Peel 4-5 medium potatoes. Cut into medium-sized cubes, add to our bowl and cook for about 10 minutes.
Cut into cubes or chop 300-350 g of white cabbage. We also fry. If necessary, add a little more oil.
We cut the bag with the vegetable mixture, pour out all the contents without defrosting. The composition of the mixture can be completely different. It may include carrots, mushrooms, asparagus, cauliflower, bell peppers and other components.
Add 200-250 ml of tomato juice or dilute a couple of tablespoons of paste in a glass of water.
Add salt and spices to taste. Stir, reduce heat, cover and simmer until the meat and vegetables are fully cooked.
Grind with a knife or squeeze 3-4 cloves of garlic through a special press and finely chop a bunch of fresh herbs. We put all this in a stew, mix and turn it off after a couple of minutes.
You can not add greens during the cooking process, but sprinkle the stew with it when serving.

Video recipe for quick vegetable stew with meat

The video recipe will tell you how to cook stew with meat and vegetables.

You can cook the same way. And even faster than this dish is preparing.

Vegetable stew with meat and potatoes

Cooking time: 95 minutes.
Calories: 86 kcal per 100 g
Quantity: 6 portions.
Kitchenware: cauldron or pan, knife, bowl, frying pan, spoon, cutting board, grater or garlic press, colander, spatula.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
Regular squash or zucchini	2 pcs.
Onion	2 pcs.
Sunflower oil	for frying
Meat	750-800 g
Garlic	3-4 cloves
Salt, spices	taste
tomato paste	200-250 g
Carrot	2 pcs.
Bell pepper	2-3 pcs.
Drinking water	1 stack
Hot peppers	½ pod
Sugar	1 tsp

Step by step cooking

We take two medium eggplants, cut off the edges and cut into medium cubes. Put in a bowl, mix with a tablespoon of salt and leave for 20 minutes. This is necessary in order for bitterness to come out of them. After that, we transfer them to a colander and rinse under the tap. I use eggplant along with the skin, and you can trim it off if you like.
Similarly to eggplant, we cut 4-5 peeled potatoes, 2 medium onions, 2 carrots and 2-3 sweet peppers.
We cut ordinary zucchini or zucchini into the same cubes.
If there are large seeds, then they need to be cut out, leaving only dense pulp.
So that we have everything at hand, we immediately prepare the sauce. To do this, put 3 tablespoons of tomato paste in a bowl. We rub on a fine grater or pass 3-4 cloves of garlic through a press and send them to the paste.
Very finely chop one small pod of hot pepper of the "light" type. It always grows on my windowsill. Instead, you can cut off a small part from the usual long pepper. We also put it in a bowl.
Add half a teaspoon of salt and a spoonful of sugar. It will shade the acidity and sharpness.
Pour a glass of warm water and mix well.
We heat the pan well, lightly cover the bottom with vegetable oil and first fry the onion until golden. We shift it into a cauldron or pan with a thick bottom, trying to leave the oil in the pan as much as possible.
Now quickly fry the carrot cubes until golden brown and also transfer to the pan.
It is not necessary to achieve full readiness so that the vegetables do not turn into porridge during stewing. From quick frying, they will retain their shape.
If necessary, add oil to the pan and fry the eggplant. When they are almost fried, add sweet pepper.
We also fry the zucchini and potatoes separately.
Cut into medium pieces 750-800 g of any meat. Place in the skillet and brown quickly on all sides.
Pour our tomato sauce into the pan with meat and vegetables. Salt to taste, season with spices if desired.
Mix well and leave to simmer over low heat until fully cooked.
We lay out the finished stew on plates, sprinkle with chopped herbs and invite everyone to the table.

Video recipe for cooking vegetable stew with meat and potatoes

From the detailed recipe in the video, you will learn how to cook vegetable stew with meat.

https://youtu.be/ulngjyObmog

Try to cook this. In the same place, from a similar set of ingredients, you can make and.

Potato stew with meat and beans

Cooking time: 95 minutes.
Servings: 4-6.
Calories: 98 kcal per 100 g
Kitchen tools: bowl, knife, cutting board, frying pan, pan.

Ingredients

Potato medium	4-5 pcs.
Eggplant	2 pcs.
young squash	2 pcs.
Onion	2 pcs.
Vegetable oil	for frying
Pork or bacon	700-800 g
Salt, spices	taste
Garlic	3-4 cloves
Tomatoes	600-700 g
Carrot	2 pcs.
bell pepper	1-2 pcs.
Water	3 stack.
Any beans	1 stack
tomato paste	2 tbsp. l.

Step by step cooking

Before you start cooking, soak a glass of beans for several hours. It is best to do this in the evening. The exception is thin red beans, for which 40 minutes or an hour is enough.
We put the swollen beans in a saucepan or saucepan, pour 3 cups of water and boil for about an hour until tender.
Two eggplants and two young zucchini are peeled and cut into medium cubes.
We cut 2 medium carrots, 4-5 potatoes and 1-2 peppers with the same cubes. We chop the onion in half rings.
We take 600-700 g of tomatoes. We make small cross-shaped incisions on top. Put in a bowl and completely cover with boiling water for two minutes. After that, remove the skin and also cut into cubes.
Cut pork goulash or bacon into medium pieces. The main thing is that the meat was with fat.
In a well-heated pan with oil, quickly fry the meat on all sides until golden.
Add onions and carrots to the meat and fry everything together a little. At the very end, put finely chopped 3-4 cloves of garlic.
While the meat is fried, in parallel we put a pan or cauldron on the stove. Pour a couple of tablespoons of oil and spread the tomatoes, eggplant, peppers and zucchini. We mix.
When the contents of the pan are slightly reduced in volume, add the potatoes and beans. If desired, the potatoes can be separately lightly fried over high heat.
After 10 minutes, transfer the contents of the pan to the pan. Salt, season with spices, add 2 tablespoons of tomato paste and mix.
Simmer everything together over low heat until fully cooked.

Video recipe for cooking vegetable stew with meat and beans

A detailed recipe for making stew with beans and meat can be viewed on the video.

Try to cook hearty and tasty with a variety of vegetables.

The stew turns out much tastier if you separately fry all the vegetables that make up its composition.
The composition of the ingredients depends on the season and what is in your refrigerator. It can be beets, cauliflower, pumpkin, asparagus and other vegetables.
The meat is fried the longest. This takes about 20 minutes. The remaining ingredients are laid with an interval of 10 minutes.
First, the stew is cooked over a slightly above-average fire. And 10 minutes after adding the last component, the fire is reduced to a minimum, and everything is stewed until cooked.
Salt and spices are added at the moment when all the ingredients are in the bowl. If this is done earlier, then you can not guess with the final volume of vegetables and incorrectly calculate the amount of salt and seasonings.
Garlic and herbs are put in the stew 5 minutes before readiness.
All vegetables should be cut equally. Then they will cook evenly. The exception is onions. In any case, it cooks quickly. But it is put first of all, so that it conveys the aroma to the rest of the contents.

I will be pleased if you leave comments with reviews or additions to my stew recipes. And bon appetit!

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Classmates

Products

500 g turkey thigh fillet
400 g dried black eye beans
2 medium sized onions
1 celery stalk
200 g small tomatoes
3-4 tbsp vegetable oil for frying
1-2 tsp olive oil
Salt, sugar
Black peppercorns and ground
Bay leaf, clove
Rosemary, cumin, hot dry pepper

Cooking method

Soak the beans for several hours, preferably overnight, in plenty of cold water.
1. Drain the water in which the beans were soaked. Pour the beans with hot water so that the beans are covered by 4-5 cm. Put a peeled onion to the beans, into which stick 3-4 cloves, bay leaves, black peppercorns. Bring to a boil and cook for 15-20 minutes over high heat and about 40 minutes over low heat, covering the pan with a lid.
2. Cut the meat into small cubes. Season the meat with salt, ground black pepper, hot pepper, cumin and rosemary.
3. In a spacious saucepan, heat the vegetable oil and fry the meat until golden brown.
4. Reduce heat to medium, add finely chopped onion, fry until lightly browned, then medium-sized carrots and celery diced. When the vegetables are soft, pour white wine into the saucepan, bring to a boil and pour hot water so that it covers the meat and vegetables by about 2 cm. Close the saucepan with a lid and leave the meat to simmer for 30 minutes.
5. In a small bowl, mix olive oil, salt, pepper, add dry rosemary and a pinch of sugar. Cut the tomatoes in half and pour a little seasoned oil on each half. Bake in an oven heated to 160 C for 15 minutes.
6. Transfer the finished beans to a saucepan with meat, mix, salt if necessary and leave covered over low heat for 5-7 minutes.
7. Arrange the stew on plates, put several halves of baked tomatoes in each plate.
8. Serve with garlic croutons and crispy salad.