Step by step recipe for cooking vegetable stew with meat. Recipe for vegetable stew with meat

As soon as the season of young vegetables comes, I advise you to cook vegetable stew with meat. If for some reason the meat is unacceptable, the recipe is easily transformed to your desires. The usual set of vegetables, typical for the beginning of summer, a little lean pork - that's all. A delicious lunch or dinner is guaranteed.

A stew is usually understood as a second dish prepared by frying meat and vegetables, followed by a long stew with little or no liquid added. As a result, the stew becomes like a very thick sauce with large pieces of vegetables and meat. It is noteworthy that stews are traditionally referred to as French cuisine, while in Italian cuisine such dishes are prepared from heavily chopped ingredients. Italian meat - a typical stew, pasta sauce.

In domestic cuisine, as a rule, almost all stews consisting of large pieces are understood as stews. And, as a rule, in most cases, it is meat stewed with bones. Various kinds of stews of Hungarian cuisine also belong to the stew. Amazing and vegetables, incredibly tasty stew and easy to prepare. Or - chicken or pheasant stewed with vegetables, such a dish is perfect even for a festive table.

In the Balkans, you can often find a delicious vegetable stew with meat, usually it is called, and the composition and cooking technology is always different. Meat, seasonal vegetables, a lot of onions - everything is stewed in a pot, and more often in a ceramic pot. Often the highlight of the dish is a chicken egg released on top of the dish and then baked.

A feature of any stew, and vegetable stew with meat is no exception, is long-term stewing on the lowest fire with an abundance of spices. Meat and vegetables literally melt without noticeable signs of liquid boiling. Most of the vegetables turn into a thick and flavorful sauce.

Vegetable stew with meat can be prepared with available vegetables, and they can be replaced. It is important that the vegetables are young and do not stain the finished dish in “their” color. Optionally, you can always make the stew thick enough to serve the pieces by pouring the sauce over them. Or cook the stew liquid, like soup or. The amount of liquid in the dish is optional.

Vegetable stew with meat. Step by step recipe

Ingredients (2 servings)

Pork (lean) 400 g
Young zucchini 2 pcs
Carrot 2 pcs
Hot pepper 1-2 pcs
Ripe tomato 2-3 pieces
Onion 2-3 pcs
Garlic 1 head
Parsley 2-3 sprigs
Vegetable oil 1 st. l.
Salt, black pepper, coriander, sugar Spices

Vegetable stew with meat is best cooked from pork without fat, so that the pieces of meat remain dense and stand out in the dish. Young vegetables characteristic of the beginning of summer - young zucchini, with unformed seeds, onions and a head of young garlic, carrots and hot pepper pods. And ripe tomatoes for the sauce are important. Everything can be bought at the market or in the store.
Meat and young vegetables for stew
Clean the pork from films and bones, if any. Heat some vegetable oil in a saucepan and let it warm up for a few minutes. Cut the pork into large pieces so that it is convenient to take them with a fork. Fry the pork pieces in hot oil until lightly browned.
Pork cut into large pieces
Peel the carrots and cut into cubes. Divide the head of young garlic into cloves without peeling them from the shell. Peel the pods of hot peppers from the seeds and internal white partitions - they give the main sharpness of the pepper. Cut hot pepper into small pieces. Add carrots, garlic and pepper to the fried meat.
Add carrots, garlic and pepper to the fried meat
Fry meat and vegetables for 6-7 minutes over medium heat. For a more even frying, it is better to mix everything. As soon as the carrot becomes softer, add the chopped onion into large strips. Continue to fry meat and vegetables for another 5-6 minutes.
Add coarsely chopped onion
Young zucchini can not be peeled, used together with the skin. Then the pieces of zucchini will not mix with the sauce, and will stand out - the vegetable stew with meat will be from large pieces. Cut the zucchini into large cubes. It is convenient to cut the zucchini lengthwise into quarters and then cut into pieces 2-3 cm thick. Add the chopped zucchini to the stew.
Add coarsely chopped zucchini
Stirring occasionally, continue to fry all the components of the vegetable stew in an open pan. The vegetables need to be soft.
Saute vegetables until soft
Meanwhile, scald ripe red tomatoes with boiling water and remove the seeds and skin. Grind the pulp with a blender to a puree state. Add a pinch of salt and 0.5 tsp to the tomato puree. Sahara. Pepper to taste and add a little ground coriander.
Pour the prepared tomato sauce into the stew, add a third of a glass of water and bring the liquid to a boil.
Pour in the tomato puree
Cover the saucepan with a lid and reduce the heat to low, where the sauce still shows signs of boiling. The liquid should not boil intensively in any case, otherwise all the vegetables will spread into porridge. Stew vegetable stew with meat for at least 30 minutes. Typically, the stewing time for such dishes can be up to 1 hour.
Simmer until vegetables and meat are cooked
If you want a more liquid dish, you can add quite a bit of liquid. But, it is preferable that the stew with meat and vegetables be thick. In extreme cases, you can remove the lid from the saucepan and let the excess liquid evaporate.

Vegetable stew with meat and potatoes is very fragrant, tasty and satisfying. This is the perfect dish for a family dinner on a cool autumn evening. All vegetables in the recipe for vegetable stew with meat and potatoes are perfectly combined with each other, complementing each other. The meat is soft and juicy thanks to pre-frying, it melts right in your mouth.

Cooking stew with meat and potatoes does not require special culinary skills, so even a novice cook can repeat this recipe. Instead of fresh tomatoes, you can use tomato juice or paste.

Ingredients:

400 g pork or beef
6-7 potatoes
5 tomatoes
2 eggplant
1 carrot
1 bell pepper
1 bulb
100 ml vegetable oil
1.5 liters of water
parsley and dill
Bay leaf
3 allspice peas
salt to taste
0.5 tsp ground black pepper
0.5 tsp sweet paprika
0.5 tsp provencal herbs

How to cook vegetable stew with meat and potatoes:

Wash the meat (I used pork for the recipe). We clean the pulp from films and fat. Cut the fillet into small pieces.

Pour some sunflower oil into the bottom of a heavy-bottomed saucepan. Let it warm up and put the pieces of pork in it. Stirring, fry the meat for 5 minutes.

Then fill it with hot water and cover with a lid. We will stew the meat for 40 minutes so that it becomes soft, as required by the recipe for vegetable stew with meat and potatoes.

At this time, wash and cut the potatoes into large pieces.

When the meat is cooked, pour the potatoes into the pan with the broth.

Cut the eggplant into circles, then cut each circle into 4 parts. The blue skin does not need to be peeled. If the eggplants are bitter, sprinkle them with salt and leave for 20 minutes so that they release the juice and the bitterness is gone from them.

Then fry the blue ones in vegetable oil until soft.

Add eggplant to meat stew with potatoes.

Peel the carrots and cut into medium-sized pieces. Grind the onion and sweet pepper into a cube, as required by the recipe for vegetable stew with meat and eggplant.

In a small amount of oil, fry the onion and pepper until soft. Then add carrots to them and continue to cook the ingredients for a couple more minutes.

Wash the tomatoes, cut out the stem. We cut them into 6 parts and grind them in a blender bowl or with a meat grinder.

Add chopped tomatoes to the fried vegetables.

Stew is a dish that can be cooked in many ways and use any vegetables that the season offers you. Vegetables can be replaced or others can be added - bell peppers, zucchini, cabbage, etc. Ragout turns out delicious if it is cooked with meat or just vegetables. If you want to make the dish more dietary, you can put all the ingredients in a saucepan or cauldron and simmer, without frying anything, on fire or in the oven until cooked.

Ingredients:

Meat (beef or pork) 400 g
Carrot 1 pc.
Onion 1 pc.
Potatoes 3 pcs.
Eggplant 2 pcs.
Tomatoes 3 pcs.
Garlic 1 clove
Vegetable oil
Ground black pepper
Bay leaf

I use a cast iron skillet for this dish. Stew can also be cooked in a cauldron or saucepan. If you cook in a saucepan, then the meat and vegetables will first need to be fried, then put into a saucepan and then stewed as indicated in the recipe.

Recipe for vegetable stew with meat:

1. Rinse the meat, dry a little and cut into cubes. Heat a frying pan with vegetable oil well, then put the prepared meat on it and fry for several minutes, until golden brown.

2. Peel onions and carrots. Finely chop the onion, and grate the carrots.

4. Add onions and carrots to the meat, fry all together a little more, add salt and black pepper. Pour the meat and vegetables with water so that the meat is not completely covered. Cover and simmer for 10-15 minutes over low heat.

6. In the meantime, wash the eggplant. Peel potatoes.

Cut potatoes and eggplant into cubes.

7. Add potatoes to the meat, mix and simmer until almost cooked, covered with a lid.

8. Add chopped eggplant, salt everything, mix, cover and simmer for 5-10 minutes.

Vegetable stew may seem too simple and even a rural dish to someone, but when you really want to cook the most delicious for the whole family, and a variety of vegetables are at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and here it is - vegetable stew with potatoes, which will become a real feast for the stomach.

There is a legend that the stew was first cooked during the Hundred Years War. The starving people of the besieged city lit a fire right on the square. Each resident brought the products that he had left and threw them into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out quite by accident - stew.

We will cook vegetable stew with potatoes not by chance, but very even on purpose. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our garden, make frozen preparations for the winter, and sometimes we simply don’t know how to use a lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious that was found at home turns into another culinary masterpiece with improvisation.

So let's figure out what you can cook and choose from.

Vegetable stew with potatoes, eggplant and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without the use of any meat. This can be prepared as a separate dish, for example, for Lent or for dieting. On such a stew, you can both lose weight and enjoy delicious food. And this stew can be an excellent side dish for meat dishes. Especially, it seems to me, it will be delicious with.

You will need:

cabbage - 1/4 head;
tomato - 500 gr.;
eggplant - 500 gr;
potatoes - 500 gr.;
carrot - 250 gr.;
Bulgarian pepper - 500 gr.;
zucchini - 500 gr.;
onions - 250 gr.;
greens (a little dill and parsley);
salt and pepper to taste.

Cooking:

1. Wash and cut the eggplant into large cubes. It is not necessary to remove the peel, for a long time eggplants have been sold tasty and without bitterness, the skin will be thin and edible. On the contrary, unpeeled eggplant will give its special color to the entire stew palette.

2. From a clean sweet pepper, cut out the core with seeds and the stalk. Cut off soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares a little smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices, and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of the classic zucchini, you can take zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in stews, it should cook faster. The easiest way is to cut it smaller.

5. Cut the onion into cubes. But be guided by whether your household loves large pieces of onion in ready-made stew.

6. Chop a quarter of cabbage into large squares. If you cut it into thin strips like in soup, then it will most likely be lost against the background of all other vegetables, especially if it is young and boils heavily during cooking. The most beautiful stew is when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Put the onion in it and sauté until lightly translucent. Then add the carrots and also simmer a little over medium heat, so that it softens slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, put the bell peppers to stew.

8. Stir the vegetables, simmer for a couple of minutes and put the diced potatoes cut into medium sized cubes.

9. Stew vegetables for five minutes, then add eggplant, zucchini and cabbage. These vegetables come last because they are the softest and fastest to cook. Puree the tomatoes by peeling them first. Pour over vegetables and stir.

10. Salt to taste, add aromatic spices. You can use dried herbs like parsley, dill, or you can add paprika and coriander to make the stew more spicy. Stir everything gently, then cover and simmer over medium heat until the vegetables are fully cooked.

11. Try vegetables for readiness. At the very end, before serving, sprinkle vegetable stew with potatoes with fresh herbs.

Bon appetit and delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a pan

Cooking vegetable stew with meat is a fairly simple process. The peculiarity of this recipe is only that before cooking vegetables, you need to cook meat. Especially if it's beef. But if you use pork, then it won't take long. Pork is more tender meat and I personally like it better in combination with vegetables. In fact, the stew turns from a side dish into a full-fledged dish.

You will need:

pork (it is better to take a shoulder blade) - 300 gr.;
potatoes - 3 pcs.;
bell pepper - 2 pcs.;
tomatoes - 4-5 pcs.;
young zucchini - 3-4 pieces;
onions - 2-3 pcs.;
carrots - 1-2 pieces;
greenery;
sunflower oil for frying;
salt and pepper to taste.

Cooking:

1. First of all, of course, you need to wash and clean the vegetables. Cut the skin off potatoes and carrots. Peel the onion. With young zucchini, the skin does not need to be removed if it is still thin. If the zucchini is large, overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a pan. The onion can be simply boiled, but it is the fried one that will give a beautiful golden color and a taste loved by everyone.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Put the pieces of meat in a heated frying pan with oil and fry over medium heat under a lid for 10 minutes. The meat should brown slightly. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers are best suited for stews. Green is not as sweet and fragrant, although it can be used.

6. After 10 minutes, add the chopped onion to the meat. Salt and pepper well. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Don't let them overcook, as this can ruin the taste of the finished stew a bit.

8. At this time, cut the potatoes into cubes. Cut the zucchini the same way.

8. Now you need to put potatoes and zucchini. Simmer again for 5 minutes.

9. After that, put the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for readiness and for salt and pepper. If you like everything, remove from heat, add greens and let stand for a while so that the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. In the preparation of this dish, there are specific nuances that should be taken into account in order to get an excellent result. The main highlight of the dish is mushrooms. During the mushroom picking season, you can take forest mushrooms to your taste, and in the cold season, the most ordinary champignons are also perfect. But only fresh, no canned food.

You will need:

potatoes - 1 kg;
mushrooms (preferably champignons) - 500 gr.;
onion - 1 pc.;
carrots - 2 pcs.;
sweet pepper - 2-3 pcs.;
tomato - 4 pcs.;
greenery;
salt and pepper.

Cooking:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the hat. If they are completely fresh and snow-white, then it can be left. Cut the mushrooms into flat quarters.

2. Put the potatoes in a saucepan with a little water. Potatoes must not be boiled, but stewed. So it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add chopped carrots to the onion. Roast for 5 minutes.

5. After that, add the chopped pepper. Cook, stirring, for 3-4 more minutes.

6. Add tomatoes. It is better to cut them into cubes. Stew them with vegetables quite a bit so that they start up the juice and soften. Salt and pepper the mixed vegetables to your liking.

7. In parallel with frying vegetables, fry the mushrooms in another pan until cooked. Approximately 10 minutes. In the process, be sure to salt them. Mushrooms absorb a lot of salt, and if they are salted later, when they are mixed with vegetables, the dish may turn out to be undersalted.

8. Mix cooked vegetables, mushrooms and stewed potatoes together. Try for salinity. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will be quite bright anyway.

This dish can be served immediately. You don't have to wait until it sets. It tastes best when hot. Bon appetit!

Ragout of pumpkin and potatoes, fragrant and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in autumn, but if you have frozen blanks for the winter, then you can cook such a stew at any time of the year. I usually always freeze the harvest of country pumpkin. Well, I do not have time to eat a few medium-sized pumpkins. Frozen pumpkin is no less beautiful and retains most of its beneficial properties and, of course, taste. For those who will cook such a dish for the first time, I want to say one nuance, such a stew turns out to be sweetish thanks to the pumpkin. And this is not to everyone's taste.

For cooking you will need:

potatoes - 1 kg. ;
pumpkin - 0.5 kg. ;
peas - 200 gr. ;
sunflower oil;
coriander - 1/2 tsp ;
turmeric - 1/2 tsp ;
cumin (zira) - 1/2 tsp ;
dried garlic powder - 1 tsp ;
black pepper - ¼ tsp ;
salt to taste.

Cooking:

1. Wash the potatoes, peel and cut into medium-sized cubes. Bigger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Clean the pumpkin. From it you need to cut off the thick skin and take out the middle with seeds. Only the main pulp should remain. Cut it into cubes about the same size as the potatoes that are being cooked at this time. Pour vegetable oil into a frying pan, put pieces of pumpkin there. Pour all the spices from the list above. Stir well, cover and simmer over medium heat until pumpkin is soft. You do not need to add water, as the pumpkin will secrete its own juice.

If using frozen pumpkin, first let it thaw in an uncovered skillet until most of the liquid has evaporated, then cover and simmer until tender. So the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the pumpkin pan. Put green peas in there. I will draw your attention to the fact that these are not canned peas, but fresh or frozen. If it’s not summer now and you don’t have peas from your garden, then it’s best to buy them frozen. Without defrosting, put it in a frying pan with vegetables, mix and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not soften. It will be very tasty.

Before removing the dish from the stove, taste it and salt if necessary. Such a vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty recipe

No matter how this dish is called in different countries, it is loved everywhere and cooked with pleasure. This is a great stew that is easy enough to make. In this version, another hearty and tasty ingredient appears - white beans. In some cases, it may well replace meat, because it contains so much healthy protein. And unfortunately, meat can be omitted.

To prepare vegetable stew with beans and meat, we need:

eggplant - 2 pcs.;
zucchini - 2 pcs.;
carrot - 2 pcs.;
sweet pepper - 1 pc. (large);
onions - 2 pcs.;
tomatoes - 300 gr.;
potatoes - 5 pcs.;
meat - 400 gr.;
beans - 200 gr.;
tomato paste - 2 tablespoons;
vegetable oil for frying;
greens to taste;
garlic - 2-3 cloves.

Cooking:

1. Cooking this stew should start with beans, as this can take the most time. Fresh beans must first be soaked in cold water for 1-2 hours (or more), and then boiled in salted water. You can also use canned beans, but then be sure to rinse it from the broth in which it was in the jar. Canned food should not be cooked. Just add it to the stew at the appropriate stage.

2. Peel eggplant and zucchini. cut them into cubes of the same small size.

3. Peel potatoes and carrots. Rinse the pepper and free from the middle with seeds. Cut all vegetables into cubes. Onion thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more aromatic and juicy.

Put the chopped meat in a frying pan and fry until cooked and lightly browned. The crust will give its flavor.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Put zucchini, tomatoes, peppers and eggplants in it and put on a slow fire to stew. Salt lightly so that the vegetables release their juices and cook in it instead of water. Vegetables may seem too much, but keep in mind that when cooking, their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, put the onions and carrots in the pan. Stir and lightly fry the vegetables to soften them. You can toast a little for the taste. At the very end, put the chopped garlic.

7. When the vegetables have slightly settled, put the potatoes in the pan and continue to simmer with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to be saturated with the taste and aroma of vegetables and harmoniously fit into the vegetable stew with potatoes and meat together. Cover everything with a lid and simmer further until cooked.

9. When the vegetables are almost ready, put the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now test for enough salt. You can add aromatic spices or herbs and lightly pepper. After that, cover with a lid and sweat quite a bit until all vegetables, meat and beans are fully cooked.

The dish can be served immediately hot, but it is better to let it brew for about 30 minutes.

This is a tasty and satisfying dish, but at the same time easy on the stomach. Perfect for those who don't eat pork. In order for the broth in which the vegetables are stewed to be more fragrant and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. By itself, chicken with tender, slightly sweet meat is just perfect with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

For cooking we need:

chicken - 800 gr.;
several potatoes;
onions - 3-4 pcs.;
carrots - 1 large or 2 medium;
zucchini - 2 pcs.;
a quarter of a head of cabbage;
a couple of tomatoes;
garlic - 2-3 cloves;
frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, sweet peppers) - 200 gr.;
parsley;
salt and pepper;
vegetable oil;

Cooking:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, and tomatoes into slices.

2. Any chicken meat is suitable, both breast and legs. You can butcher a whole carcass and get all kinds of meat for every taste. Cut the chicken into portions. Fry in oil until browned. Then transfer to a deeper dish, pot or pan, pour hot water over it and cover with a lid. Let it simmer over medium heat.

3. In the second frying pan, at this time, fry the onion in vegetable oil until soft and lightly browned. Then add the onion to the chicken. Put the potatoes cut into medium cubes there. Simmer further under the lid.

4. Fry carrots and zucchini in a pan. They should soften and brown a little.

5. When the cabbage is half cooked, put the shredded cabbage into a saucepan. Add a bay leaf for flavor as well. Extinguish for 5-7 minutes.

6. Add fried zucchini with carrots to potatoes, cabbage and chicken. Put the frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After that, put the tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave for 10 minutes under the lid. Juicy, bright and fragrant vegetable stew with potatoes and chicken is ready. Urgently gather the family at the table and have dinner.

Spring vegetable stew with potatoes and broccoli

Why a spring recipe? Because after a long and cold winter you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with mood, but also with a good portion of vitamins. For cooking, you need a very small set of products.

You will need:

sweet pepper - 1 pc.;
zucchini - 1 pc.;
broccoli - 100 gr.;
onion - 1 pc;
garlic - 2-3 cloves;
potatoes - 2 pcs.;
corn - 100 gr.;
tomato sauce - 50 gr.;
rast oil for frying;
pepper and salt to taste.

Cooking:

1. Boil potatoes and cut into large pieces.

2. Cut the zucchini into slices, the onion into a half-moon, and the pepper into strips.

3. Send the pepper to a hot pan, fry for 1 minute.

4. Add zucchini and cook until half cooked under the lid.

5. Salt.

6. Send the broccoli to the pan, then the onion and garlic.

7. Simmer for a few minutes. Season with black pepper and send corn and tomato sauce there. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on fire for another 3-5 minutes.

Spring dish is ready. To complete the colors, you can also sprinkle greenery on top.

Vegetable stew is a versatile dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What is great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out satisfying and useful. What more could you want?

Stew cooked with meatballs is an interesting alternative to stew with stew or chicken. And it cooks very quickly. A set of products, as they say, for every day.

How good that now such an abundance of vegetables! Just the perfect time to make a stew. Vegetables in the dish can be changed depending on your preferences, meat - beef or pork. This version of the stew will be a good addition to a side dish of potatoes, rice, pasta, buckwheat.

For today's version of the stew, I prepared pork, carrots, onions, eggplant, zucchini, tomato, peppers, garlic, herbs and salt.

Cut the meat into small pieces.

Quarter onions in rings, carrots in half circles.

Eggplant and zucchini in quarters.

Heat up a non-stick frying pan and add the pork. If pork is fat, then oil can be omitted so as not to make the dish greasy. Fry the meat until golden brown.