Vegetable stew with meat: recipe with zucchini and potatoes. Vegetable stew with zucchini and meat Cooking vegetable stew with zucchini and meat

The variety of summer vegetables allows us to add a lot of fresh ingredients to our usual dishes, and make our diet light and tasty.

A home-made vegetable stew with zucchini and meat, tender and appetizing, will become a decoration of a festive and everyday feast. The main advantages of this dish are quick cooking and the amazing taste of fresh vegetables, it will please everyone without exception.

Stew is a national dish in many countries, and it is prepared differently everywhere; in some countries, a festive feast is never complete without your favorite dish. There are many recipes for this culinary masterpiece, it is a successful combination of meat and vegetables, and you can use the vegetables that are on hand.

Vegetable stew from zucchini and meat

Ingredients

- 1 PC + -
- 300 g + -
- 2 pcs + -
- 1.5 pcs + -
- 1 PC + -
- 3 pcs + -
- 200 g + -
- 4 tbsp. + -
- 3 tbsp. + -
- 0.5 cups + -
- taste + -

Step-by-step recipe for vegetable stew with zucchini and meat

Zucchini goes well with meat, helping our body to cope with the load better than any pill. The recipe for vegetable stew with fresh zucchini will make your menu not only tasty, but also healthy.

Wash and dry all vegetables thoroughly. Peel and dice the potatoes, onions, carrots and tomatoes. Divide the cauliflower into small pieces, cut the zucchini into large cubes.
Wash the chicken fillet, dry and cut into small pieces.
Take a deep frying pan, add oil and put on fire. Put onions, carrots and chicken in a skillet, fry over high heat for 5 minutes.
Then add all the chopped vegetables to the pan, salt and pepper and mix well.
Dissolve the sour cream in warm water and pour this mixture over the vegetables (add greens if desired) and mix gently again.
Cover the skillet with a lid and simmer the stew for 30 to 35 minutes over medium heat (do not stir frequently to keep the vegetables intact).

Vegetable stew with zucchini and meat is ready, serve with fresh herbs. The stew will delight you with its taste, both cold and hot, cold stew can act as a salad and a festive snack.

Vegetable zucchini stew in a slow cooker

It's not difficult to make a delicious zucchini stew, but if you have a slow cooker, the process becomes even easier. In addition, the multicooker retains more nutrients in vegetables, which we so need after winter. Stock up on the foods you need and start cooking.

It is better to buy products for vegetable zucchini stew at the market - during the season many fresh and ripe vegetables are brought for sale by summer residents.

Ingredients

Zucchini - 700 g (2 medium fruits);
Meat - 500 g (beef or pork);
Champignons - 250 g;
Potatoes - 3 pcs;
Tomato - 1 pc;
Onions - 1 pc;
Carrots - 1 pc;
Garlic - 2 cloves;
Water - 1.5 cups (multicooker measuring glass);
Salt, black pepper to taste.

How to cook zucchini and meat stew in a slow cooker

The form of cutting vegetables for stews does not have certain standards, you can do it to your taste and aesthetic look, the main thing is that all the components are cut into the same pieces.

In the case of zucchini, you can experiment, they cook quickly, so that the cut shape can be made large and they will look much more appetizing.

Peel the onions and carrots and wash well, wash and dry the meat. Grate the carrots, cut the onion into cubes and cut the meat into long strips.
Turn the multicooker to the Baking mode for 30 minutes. First, pour the oil and heat, put the meat in the multicooker bowl and simmer for 20 minutes, then add the onions and carrots and simmer for another 10 minutes, stir occasionally.
While stewing the meat, prepare the vegetables: peel and wash potatoes, tomatoes, garlic, rinse the zucchini and mushrooms well under running water. Cut the mushrooms into plates, and cut all the vegetables into cubes (preferably large).
After finishing cooking the meat, add all the chopped vegetables to the multicooker, salt, season with spices, mix gently and cover with water.
Set the multicooker to the "Bake" mode for 70 minutes (when cooking the stew in the multicooker, do not stir it too often).

Serve a magnificent stew with zucchini and meat for dinner, treat your loved ones with an appetizing dish, and delight them with a culinary masterpiece. In the season of fresh vegetables, feel free to experiment - use more zucchini in cooking, because in winter you will really miss the sunny fruits.

I suggest you cook a zucchini stew with meat and potatoes for dinner, this is an excellent hearty and healthy dish for the whole family. You will not spend a lot of time cooking, you just need to chop all the products and throw them into the pan. I really like to cook this dish in the summer, because you can add so many different vegetables. For a brighter taste, you can add sour cream or tomato paste, then it will turn out more juicy. Garlic will add pungency and flavor.

This dish contains all the products that the whole family will love. If the children do not eat eggplant, you can choose it, and put only what you like. The recipe for stew of vegetables with potatoes and meat will be your lifesaver if you have no time to cook, but you already want to eat. I cooked for 4 servings, if you need more, increase the amount of food. So let's get down to cooking.

And here's a simple recipe you should love!

How to cook vegetable stew with meat and zucchini

Pork - 300 g.
Onions - 1 pc.
Potatoes - 2 pcs.
Carrots - 1 pc.
Eggplant - 1 pc.
Zucchini - 2 pcs.
Tomato - 1 pc.
Garlic - 4 teeth
Soy sauce - 2 tablespoons
Salt - 0.5 tsp
Spices to taste

Pork roast

Cut the pork into small pieces, finely chop the onion. We put on a hot frying pan. Season immediately with salt and spices. Fry until golden brown appears.

Stew vegetables

You can cut the potatoes in advance, or while the pork is fried. We put it and chopped carrots. Fry for 10 minutes over medium heat, season with salt.

Now we will cut the eggplant and zucchini into large pieces. Large pieces do not break so quickly and vegetables are whole. Add them, mix and simmer without a lid for 10 minutes, stir occasionally.

Season the stew

Place finely chopped tomatoes, squeezed garlic and soy sauce, cover and simmer for 10 minutes. If there are no tomatoes, add tomato paste or sour cream.

Serve warm vegetable stew with potatoes and meat to the table! Sprinkle with fresh herbs before serving. This dish is delicious hot and cold, it all depends on your taste. It is advisable to eat everything and not leave it for tomorrow, but if there is left, then store it in the refrigerator for no longer than two days. Bon Appetit!

Tips on how to make a stew of courgettes and potatoes with meat

How to cut vegetables properly. Cut into large pieces, as small pieces will creep when frying.
Always put potatoes earlier, because they need to cook longer.
Fry the pork until crusty, then it will turn out soft with prolonged cooking, since the juice will be sealed inside.
You can season with: sour cream, mayonnaise, tomato paste. The main thing is to season at the end so that the vegetables do not become porridge.
Twisted fresh tomatoes can be used instead of tomato paste.
Spices, fresh herbs and garlic add flavor, be sure to season for flavor.
Lovers of exotic can put: lemons or olives zest.

So, I told you all the cooking tips, I think you will get a delicious zucchini stew with meat and potatoes.

It's so nice when it's spring, summer, autumn outside. A sea of seasonal vegetables, herbs, fruits, berries. How much can you cook! No dinner table or dinner is complete without vegetable dishes. Delight your family with a hearty and delicious vegetable zucchini stew with meat and eggplant.

Take the following ingredients for cooking.

Let's start cooking by preparing all the products. Rinse the eggplant, remove the skin, cut into small cubes.

Peel the onion, cut into cubes or half rings.

Zucchini can be used young or mature. For the latter, remove the skins and seeds. Cut the courgettes into small pieces.

Rinse bell peppers, remove seeds. Cut into strips.

Cut the tomatoes in half, grate on a coarse grater, remove the skin.

Cut the pork into small slices.

Pour oil into the pan, heat a little. Add chunks of meat. Fry over medium heat for 3-5 minutes.

Add the chopped onion. Stir. Fry the onions until soft.

Add eggplants to the meat, mix. Cover, simmer for 15-20 minutes over low heat.

Add the courgettes. Stir. Simmer for 15-20 minutes, until the courgettes are soft.

Add bell peppers and mashed tomatoes last. Season with salt and pepper. Stir and simmer until all ingredients are soft.

Zucchini stew with meat and zucchini is ready. Sprinkle with chopped herbs and serve.

Bon Appetit!

Vegetable stew with turkey

How to cook vegetable stew with zucchini and meat?

Vegetable stew with zucchini turkey meat, red and green tomatoes. What to do with green tomatoes? Vegetable stew, recipe with photo.

Vegetable stew is a great solution for a light and at the same time filling and tasty dinner. The vegetable stew recipe has several assumptions. I cooked a vegetable stew with turkey meat, can be substituted for lean pork or chicken. Zucchini and tomatoes in a vegetable stew are a must. The addition of green tomatoes gives the stew a sour taste and enhances the flavor of the rest of the food. In addition, any vegetable stew is a good reason to use green tomatoes.

If there are no green tomatoes, then it's okay, in any case it will be delicious. I always have a bag or two of frozen green tomatoes in my freezer. A few more words about the dish, the main rule: no water, vegetables and meat will give you enough liquid. August and September are the best times for a vegetable stew when all vegetables are fresh, tasty and abundant.

We need for the stew:

Bulb onion 1 pc.
Carrots 1 pc.
Sweet pepper 1-2 pcs.
Bitter pepper 1 pc. (optional)
Red tomatoes 3-4 pcs.
Green tomatoes 2-3 pcs.
Turkey 400-500 gr. (chicken, pork)
Vegetable oil (olive) 50 ml.
Soy sauce for marinade 70 ml. (Optional and available)
Zucchini 300 gr.
Pepper, salt to taste.

We prepare vegetables, wash, clean.

Pour olive oil into a deep frying pan, saucepan or wok.

Cut the onion into quarters and cut the carrots into strips.

Quickly fry the onion in hot oil.

Add carrots to the onion, continue to fry over high heat, stirring constantly.

It's a good idea to marinate turkey meat for stew for a couple of hours in soy sauce. If there is no opportunity to marinate, it's okay. Cut the meat into small pieces no more than 1.5-2 cm in length.

Add pieces of meat to the pan, fry with onions and carrots over high heat. The turkey will give a lot of juice, we are fighting for the liquid, we do not let it evaporate, we continue to fry, but cover the pan with a lid.

Cut the red tomatoes in half, remove the stalks and rub the pulp on a coarse grater. Throw away the peel.

We got a delicious liquid for our vegetable stew.

Cut the green tomatoes into small pieces.

Add the green tomatoes to the stew. Fry.

Chop the bell pepper.

Add the pepper to the stew. Fry, stirring occasionally, cover with a lid in between.

The turn has come to send zucchini to the stew. Cut the zucchini into small pieces.

And we spread zucchini in stew... Salt and pepper. If the meat was marinated in soy sauce, then salt it gently - the meat is already quite salty. Fry everything together.

We take hot pepper. We remove the seeds.

Finely chop the bitter pepper.

We send the hot peppers to the stew, add the grated tomatoes. We wait for the vegetable stew to boil, cover with a lid. Reduce heat and cook stew for another thirty minutes.

The result will exceed all expectations. The meat will be saturated with vegetable juice and will remain strong due to roasting, and the vegetables will be soft. Vegetable stew with meat and zucchini ready.

Vegetable dishes have always been considered a storehouse of vitamins, which is why housewives often cook them and continue to cook them, especially when the new harvest season is in full swing.

The abundance of valuable fruits inspires housewives to prepare all kinds of salads, first courses and appetizers, such as zucchini stew. This treat has a lot of different recipes, but one thing always remains in common - the dish contains a real assortment of vegetables, which is what makes it delicious.

Vegetable stew: zucchini recipe

Ingredients

Eggplant - 1 pc. + -
- 1/2 pcs. + -
- 1 PC. + -
- 1 PC. + -
- taste + -
- 1/2 tbsp. + -
- 1-2 pcs. + -
- taste + -
- for frying + -
- 1/2 pcs. + -
Ground paprika - to taste + -

How to make zucchini and potato stew

Vegetable stew with zucchini is a great option for lunch. The dish is prepared quickly enough, the ingredients for it need inexpensive and affordable, and the efforts spent on cooking can hardly be called efforts, because making a vegetable stew from zucchini with potatoes is a pleasure.

Believe me, your household will run to the table ahead of schedule.

Eggplant (or as it is also called in the common people - blue) wash in water, cut off the tail from the fruit and grind the vegetable into medium cubes.
We wash the zucchini, remove the ends on both sides, chop the freshly juicy fruit in the same way as the eggplant.
We clean the onion head from the husk, rinse it under running water, cut it into whole or half rings.
We clean the carrots, wash them, cut them into not very long thin strips.
We "bathe" the tomatoes in water, cut out the tails from them, cut the peeled fruits into cubes.
Cut off the skin from the potatoes, wash the root crops, and grind them in the same way (in cubes).
Pour oil into the pan, put it on the stove, then turn on the burner and make the flame medium - wait for the pan to heat up.
As soon as this happens, add the potato slices. Fry it until golden brown, then add chopped carrots and onions. We also languish them until a pleasant ruddy color with a "golden" tint appears.
Following the onion-carrot slicing, add chopped eggplant, zucchini, and tomatoes to the total mass. Thoroughly mix the contents of the pan with a wooden spatula, taste and add salt (as much as needed).
Thoroughly wash the dill greens, then finely chop the fragrant fresh seasoning.
Pour the chopped dill into the pan, add some water to the container, gently stir everything.

12. Taste the dish again with salt - if in your opinion there is not enough of it - add some salt. In addition to salt, add coriander, paprika and any other spices of your choice to the almost finished vegetable stew.

13. After adding the spices, cover the pan with a lid. Simmer eggplant, zucchini, potatoes for literally 5 minutes over the same medium heat, then turn off the stove.

You can serve a fragrant vegetable stew without anything, or you can supplement the taste with toast, fresh bread or a couple of tablespoons of sour cream.

You can make a vegetable stew with any meat, but today it will be beef, beloved by many. This variety goes well with various vegetables, so you can safely add it to a dish without fear that it will overpower the main taste of the vegetable assortment.

Ingredients

Zucchini - 1-2 pcs.;
Beef (tenderloin) - 1 kg;
Onions - 1-2 heads;
Eggplant - 2 fruits;
Carrots - 2 pcs.;
Spices (a mixture of herbs, basil, ground peppers, coriander, oregano, paprika, etc. - your choice) - to taste;
Hot pepper - to taste;
Ordinary tomatoes - 4-6 pcs.;
Garlic - 1-2 cloves (or to taste);
Bulgarian pepper - 2 pcs.;
Salt to taste;
Butter - 150 g.

I wash all the vegetables under running water, cut off the tails, stalks from them (where necessary), cut out the seed core.
Cut the blue ones into large pieces, sprinkle with salt, leave to soak for half an hour.
Divide the tomatoes in half, remove the peel from them and for three only the pulp itself on a grater.
Cut the beef tenderloin into medium-sized pieces, put them in a frying pan or saucepan with a thick bottom, pour a glass of water, and then proceed to stewing. Simmer the beef until all the liquid has evaporated from the container.
When the water completely disappears, replace it with vegetable oil and fry the meat until browning (be sure to fry from all sides).
Next, add chopped onions to the browned meat, sprinkle with spices and fry, stirring almost constantly.
Cut the carrots into thin strips, pour them into a frying pan / saucepan and fry them together with beef and other vegetables for another 1 minute.
Remove the container from the heat, put the remaining vegetables in layers in it: pickled eggplants, fresh zucchini, sweet pepper, then pour everything with grated tomato mass, sprinkle with chopped garlic, season with hot pepper.

Pour ½ cup of water into a saucepan / frying pan, salt the dish, put pieces of butter on top of the stewed vegetables, then cover the stew with a lid and set it to simmer over medium heat.
As soon as the stew of vegetables with meat boils, reduce the flame to the minimum and simmer the treat over low heat for 1.5-2 hours.

In the process of cooking the dish, it is not recommended to open the lid of the container in which the vegetable treat is prepared, and stir the contents.

In the last minutes of cooking, stir the assorted vegetables, salt, if necessary, and remove from the stove.
Let the dish brew for 20-30 minutes under the lid closed, then pour into portions and serve with bread or some light side dish to the table.

Secrets of a delicious French zucchini stew

To get an appetizing stew, you need to know all the methods of its preparation. Culinary secrets will also not interfere, which will tell you how to complement the ingredient composition of the dish, as well as, what else, besides the traditional frying pan and saucepan, can you make delicious stew from vegetables?

But let's talk about everything in order.

How to replace beef in a stew?

If you decide to make a vegetable stew with meat, then you should first decide: what kind of dish is it better to cook with? In fact, the choice is unusually wide and there are no restrictions as such. Not only beef is combined with vegetables, chicken, veal, pork and even turkey also perfectly complement them.

Choose any type of meat you like, or try to cook the stew with each type of meat separately, then you can decide for yourself what you like best.

How to make a stew tastier?

It is clearly no secret that you can put any vegetables in this famous and favorite dish in our country. Whatever you like - add everything:

tomatoes (ordinary or cherry),
zucchini (zucchini, classic, etc.),
cabbage (white cabbage, cauliflower),
pepper (ground and bulgarian),
carrot,
garlic (chives or young green feathers),
potato,
celery,
green peas,
eggplant, etc.

This will not spoil the taste of the stew, but the benefits will be many times greater.

You can also use any herbs and spices, but keep in mind that everything should be in moderation and it is important that the added ingredients are harmoniously combined with each other.

How to cook vegetable stew

The saucepan and pan are not the only ways to prepare your favorite meal. It turns out no less tasty if you stew an eggplant and zucchini stew in a slow cooker or oven. The procedure and cooking time are essentially the same, only the place and cooking mode are different.

In the oven, the stew is made in pots or in a skillet. Typically 1-1.5 hours at 220 ° C is sufficient. In a multicooker, 60 minutes is enough for a delicious appetizer to be completely cooked in the "Baking" or "Stew" mode.

This is all you need to know about zucchini stew. As you can see, this vitamin dish has nothing complicated either in its ingredient composition or in the steps of preparation. Translated from French (and it is to this cuisine that we are obliged to say "thank you" for the appearance of our beloved stew), "stew" means "to whet the appetite", and we have to admit that the name fully justifies itself.

Indeed, at one glance at a ready-made steaming stew, nothing else but the desire to quickly taste this treat does not arise. So make a multivitamin vegetable dish - and enjoy its flavors deservedly.

Bon Appetit!