Stewed meat with potatoes is a thick and hearty dish, perfect for eating in the cold. There are many variations of this simple, folk recipe. Different types of meat are used, other vegetables are added to the potatoes, they change the taste of food and seasonings. Among such an abundance, it is easy to find the recipe that is right for you.
It is necessary
- Beef stew with potatoes and carrots
- - 1 ½ kg of beef;
- - 2 teaspoons of salt;
- - 1 teaspoon freshly ground pepper;
- - 3 tablespoons of olive oil;
- - 2 heads of onions;
- - 6 cloves of garlic;
- - 2 tablespoons of balsamic vinegar;
- - 1 ½ tablespoons of tomato paste;
- - ¼ wheat flour;
- - 2 glasses of dry red wine;
- - 2 cups beef broth;
- - 2 cups of boiled water;
- - 1 bay leaf;
- - ½ teaspoon dried thyme;
- - 1 teaspoon of sugar;
- - 4 large carrots;
- - 500 g of medium-sized potatoes with thin skin.
- Irish stew
- - ¼ l chicken broth;
- - 30 g of powdered gelatin;
- - 4 tablespoons of vegetable oil;
- - 1 ½ kg of beef;
- - 2 parsnip roots;
- - 3 large carrots;
- - 4 heads of onions;
- - 4 cloves of garlic;
- - 60 ml of espresso;
- - 30 g of dark chocolate;
- - 2 punks of Guinness dark beer;
- - a bouquet of garni (4 sprigs of thyme, 3 sprigs of parsley, 1 bay leaf);
- - 1 tablespoon of Asian fish sauce;
- - 1 tablespoon of soy sauce;
- - 1 tablespoon of Worcester sauce;
- - 2 tablespoons of wheat flour;
- - ¼ kg of young potatoes;
- - salt and freshly ground black pepper.
- Indian style chicken stew
- - 3 chicken breasts on the bone;
- - 3 tablespoons of vegetable oil;
- - 1 head of onion;
- - 4 cloves of garlic;
- - 1 tablespoon of freshly grated ginger;
- - 2 tablespoons of tomato paste;
- - 2 teaspoons of ground cumin;
- - 2 teaspoons of turmeric;
- - 2 teaspoons garam masala;
- - 2 teaspoons of ground coriander;
- - ½ teaspoon of cayenne pepper;
- - 3 cups of chicken broth;
- - ¾ glass of tomato puree;
- - ½ cup heavy cream;
- - 500 g of young potatoes, cut into wedges;
- - salt, freshly ground black pepper.
Instructions
Step 1
Beef stew with potatoes and carrots
This is one of the basic, classic stew recipes. Rinse the beef under running water, dry and cut into cubes with a side of 4-5 centimeters. Peel the onions, garlic and carrots. Wash the potatoes thoroughly, cut out the eyes, cut each tuber into 2-4 pieces, depending on the size of the potato. Cut the carrots into large pieces, chop the onion into thick half rings.
Step 2
In a wide, deep, heavy-bottomed saucepan, heat 1 tablespoon olive oil and brown about a third of the meat. The meat should lie loosely in the bowl so that a fried brown crust forms. Transfer the finished portion of meat to a plate and fry the remaining beef in two portions, adding another spoonful of olive oil each time. Reduce heat to medium and put in a saucepan where meat, onions and garlic were fried, pour in balsamic vinegar. Cook, stirring occasionally with a wooden spoon or silicone spatula, until the onions are translucent. Add tomato paste and cook for another 1-2 minutes. Return the cooked meat to the broiler. Sprinkle the contents of the pan with flour through a strainer, mix well, and then pour in the warmed beef broth, wine, warm water, bay leaf, thyme and granulated sugar.
Step 3
Cover the frypot with a lid and place in an oven preheated to 180 ° C. Simmer the beef for 1 to 1 ½ hours. Remove the dish from the oven, add carrots, potatoes, season with salt and freshly ground black pepper. Cover again and simmer for another hour or more. The meat should become tender and fall apart from the touch of a fork, carrots - soft, potatoes - boiled. Some chefs believe that this dish tastes best the next day.
Step 4
Irish stew
Irish stew is one of the most famous ways to stew meat and potatoes. If you are using fatty broth from well-fed poultry to prepare your meal, you can skip the first step. Otherwise, pour warm chicken stock into a wide bowl and scatter gelatin over the surface. If it does not dissolve well, whisk it with a whisk. Cut the beef into large cubes. Peel the carrots, cut one into pieces lengthwise, chop the rest, like the meat, into large cubes. Peel the whole onion, cut one head in half, and cut the rest into large cubes. Crush the peeled cloves of garlic on a kitchen board with a wide blade. Cut one parsnip root lengthwise, the other also cut into cubes.
Step 5
In a wide skillet over medium heat, heat 2 tablespoons of vegetable oil. Season the beef with salt and pepper and fry on all sides until crusty. Fry the meat in several stages so that it lies loosely in the pan. Set the fried beef aside and brown the coarsely chopped onions, carrots, parsnips and garlic cloves in the same skillet.
Step 6
Heat chicken broth in a saucepan, add coffee, chocolate, beer, fish, Worcester and soy sauce, add a bouquet of garni. Bring sauce to a boil, reduce heat, and simmer for 5-7 minutes. Dip the meat in flour, transfer to a roasting pan, add the fried vegetables and pour over the sauce. Cover, place the broiler in the oven at 180 ° C, simmer for about an hour, then add the potatoes, cut into halves or quarters. Simmer for about 30 more minutes.
Step 7
In a clean skillet, heat the remaining vegetable oil and fry the diced vegetables in it until a crust forms. Remove the frypot from the oven, take out the bouquet of garni, large pieces of carrots, onions and parsnips, skim off excess fat with a slotted spoon, add the diced vegetables, season with salt and pepper, stir and cover. Return the frypot to the oven and cook the stew for another 30-45 minutes.
Step 8
Indian style chicken stew
Meat and potatoes are stewed not only in northern countries. Try to cook the dish the way it is done in hot India. To do this, heat vegetable oil in a large deep frying pan and fry chicken breasts seasoned with salt and pepper until golden brown. Cook the chicken for about 8-10 minutes. Place on a plate. In the same skillet, fry the onion, garlic and ginger until soft. Add tomato paste, cumin, turmeric, cayenne pepper, coriander and garam masala mixture. Cook, stirring occasionally, for about 5 more minutes.
Step 9
Place the chicken in the roasting pan, add the chicken stock, tomato spiced paste and cream. Simmer the chicken over low heat for about 1 ½ hours. When the chicken is tender, remove it from the frypot, separate the meat from the bones, use a fork to disassemble into coarse fibers and put back. Add the chopped potatoes and simmer, stirring occasionally, over low heat for about 30-45 minutes. If the sauce gets too thick, top up with chicken stock. Serve with a handful of basmati rice and a spoonful of thick yogurt, seasoned with chopped mint, parsley and cilantro.
