Step by step recipes cooking stewed beef with zucchini: options for a hearty meat dish with zucchini and mushrooms, potatoes, tomatoes

2018-09-15 Oleg Mikhailov

Grade
prescription

859

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

6 gr.

carbohydrates

3 gr.

102 kcal.

Option 1: Braised beef with zucchini - a classic recipe

More often there are descriptions of recipes in which vegetables are indicated as fresh, and you have to rack your brains on what to do with those taken out of the freezer. This time it's easier. Instead of frozen zucchini, which do not thaw completely so that they do not turn into porridge, feel free to put fresh vegetables. Subject to temperature and duration, this will not happen to them.

Ingredients:

• veal (tenderloin) - two kilograms;
• large white onion;
• two medium carrots;
• soy sauce;
• a mixture of peppers;
• a spoonful of chopped garlic;
• salt;
• two kilos of frozen zucchini (slices).

Step by step recipe for beef stew with zucchini

Put the frozen zucchini in a bowl, under the lid, leave it on the table to thaw. Stir them several times while doing all the other operations, the zucchini pulp should be thawed by about half.

Rinse a slice of meat, wipe it off, dissolve it in layers, and then into slices, a little less than a matchbox. Please note that we cut the meat into flat pieces, at least one side should not be thicker than one and a half centimeters.

Collect the pulp in a bowl, pour, by eye, with a dark marinade. All slices should be covered with it, but there should not be an excess of soy composition. Pepper the meat and mix again, leave on the table, covering the container.

Peel the skin from the carrots, and remove the husks from the garlic and onions. We rub the root crops, chop the teeth with a knife, and dissolve the onions no smaller than half rings. First, the garlic, after a minute and the onion, we send it to the heated oil, bringing it to translucency, put it in the pan with vegetables and carrots.

Put the vegetables browned to a blush in a bowler hat, and send the beef to the pan. Fry for a short time, but on a fast fire and without fail turning over. Fat should not be used, but a little sauce can be added.

We send the ruddy slices of meat to the vegetable sauté and, after mixing, simmer for about ten minutes on low heat. Then add semi-thawed zucchini, mix and pepper and add salt to taste. Under the lid, on moderate heat, we simmer the meat with zucchini for about forty minutes, we try the vegetables for readiness. If necessary, you can slightly extend the extinguishing.

Option 2: Braised Beef Stew with Zucchini and Tomatoes: A Quick Recipe

The part of the carcass chosen for the dish is completely unimportant; it may well be used and simply trimmed. Avoid pieces with veins and films, or cut them off as much as possible. Beef, the meat is relatively lean, but the fat solidifies at a lower temperature than that of pork or poultry. First of all, for this reason, it is recommended to cut off pieces of fat. If you are sure that the treat will be eaten still hot, you can only reduce the pieces of fat to an acceptable size.

Ingredients:

• medium-sized zucchini - three things;
• half a kilo of young beef;
• three tomatoes;
• one carrot;
• a spoonful of grated garlic;
• half a glass of chopped young parsley;
• salt;
• a pair of bulbs;
• butter;
• spices for beef.

How to quickly cook beef stew with zucchini

Warming up in a frying pan with a quarter cup of oil, we sauté onion half rings on it until blush. We rub, coarsely, peeled carrots and send to the onion, simmer until softened.

After drying the veal after washing, cut it into small cubes and put it on the browned vegetables, increase the heat to the maximum. After a couple of minutes, we again make the temperature moderate, cook the meat, stirring, until the moisture evaporates from the pan.

Carefully pour an incomplete glass of boiling water into the pan, mix and cover the fried meat, but not too tightly, the steam should come out freely. Adjust the burner so that the gravy in the pan barely boils, leave to simmer for an hour and a half.

Closer to the end of the stew, scald the tomatoes with boiling water, and, having cooled in water, remove the rough skin, dissolve the pulp into two-centimeter cubes. Finely chop the greens and garlic, cut the peel from the zucchini, if necessary.

Putting aside half of the garlic, send the rest, along with slices of zucchini and tomatoes, to the meat and mix. Salt and pepper, but not too much. Simmer under the lid, slightly increasing the heat, for half an hour.

We send greens and the remaining garlic to the pan, after mixing, immediately turn off the stove, cover tightly with a lid, and on top with a towel. Let the beef rest for twenty minutes.

Option 3: Beef stew with zucchini in tomato sauce

We use 25% or 30% paste, it should taste exactly tomato without any aromas and flavors, not sour, not bitter, perhaps a little salty. A tomato of this quality is often sold in small, “disposable” packages, but you don’t need a lot of it.

Ingredients:

• five hundred grams of veal;
• two bulbs;
• three young zucchini;
• one and a half glasses of water;
• garlic;
• salt, spices for stewing meat;
• two spoons of tomato;
• vegetable oil;
• tender chopped dill.

Step by step recipe

Cut the washed beef into three-centimeter pieces. Oil, three spoons, no more, warm up in a pot, dip the meat into it and leave to fry until golden brown. Don't forget to stir and don't turn the heat too high.

We dissolve the onion into half rings, put it on the roasted beef, sprinkle with seasonings and salt. Stir the tomato in warm water and pour into the pot as soon as the onion slices begin to blush. Leave to stew for forty minutes, be sure to cover.

Cut the washed zucchini relatively coarsely, add to the beef when its slices become easily pricked with a fork. Simmer for ten minutes, still tightly covering the pot, and take a sample from the dish. Stew zucchini for at least another five minutes, but you need to decide on the amount of gravy, spice and salinity of the dish.

Adjust the taste by adding the necessary spices and salt, top up, if necessary, with water. Chop a large clove of garlic for ready-made zucchini, let it brew for up to a quarter of an hour, wrapping the pot.

Option 4: A simple recipe for beef stew with zucchini and potatoes for a slow cooker

potato varieties and different conditions cultivation almost exclude recommendations for its selection. There is only one thing left: boil a couple of potatoes randomly selected from the batch in their uniforms and taste it. Suitable for our dish, and similar treats, potatoes should boil quickly, the peel on them may burst. The pulp itself should be sweet and soft, not too watery and moderately dry.

Ingredients:

• seven hundred grams of beef and exactly the same amount of potatoes;
• medium-sized zucchini;
• salt;
• large carrots and a couple of medium onions;
• water - a full multi-glass;
• a spoonful of grated garlic;
• spices, fragrant, spicy.

How to cook

After cutting the beef into portions, only then rinse and do not squeeze too hard. Directly from the cutting board, we send the meat to the slow cooker, setting the baking mode for half an hour.

Rinse the onions and carrots after cleaning, dissolve both vegetables in semicircles and send to the meat at the twentieth minute of cooking. Lower the lid again, let the program run completely.

Slowly peel and cut potatoes with zucchini, put in a bowl. Salt the dish, season with spices and pour in water. We repeat the program, but set the duration to 50 minutes. When serving, sprinkle the dish thickly with chopped greens of young onions.

Option 5: A hearty beef stew with zucchini and pickled mushrooms

Instead of pickled, just sterilized champignons will do. Most often they are packaged already cut in the form of plates, further grinding is not required. Cook the broth from any scraps of pulp and seeds. If you use concentrated, dissolve it in half a glass of boiling water and pour in the liquid in parts: first 100 milliliters of water and half the broth, and the second part shortly before readiness.

Ingredients:

• a slice of beef tenderloin - two hundred grams;
• oil, refined;
• salt;
• large onion;
• 500 gram zucchini;
• a glass of broth;
• pepper;
• 200 grams of pickled mushrooms.

Step by step recipe

Having set the maximum heat and heated up thirty grams of oil, put it in turn in a frying pan and brown the beef cut into cubes, onion half rings and small pieces of zucchini. Transferring the next fried ingredient to a bowl, pour a spoonful of oil into the pan.

When done with the pre-frying, return all the products to the pan, add salt and pour in the broth. Cover with a lid and heat until boiling, lower the temperature. Mushrooms cut into medium pieces, add to the dish and simmer slowly until cooked. Five minutes before turning off, take a sample and, adding salt, pepper to taste.

Potato stew with zucchini and meat- one of those dishes that will make your dinner uniquely tasty, fragrant and healthy at the same time. At the same time, the most ordinary and quite affordable products are used for it. The recipe itself, as they say, is from the people - a neighbor once shared it. I sincerely hope that you will like this simple stew recipe.

Ingredients:

• 400 gr. meat (pork or - at your discretion)
• 700 gr. potatoes
• 300-400 gr. zucchini
• ground black pepper
• 1 carrot
• 1 onion
• 3-4 st. l. tomato sauce (or 1-1.5 tablespoons pasta)
• 2-3 pcs. allspice
• 4 things. hot peppercorns
• 2 bay leaves
• sunflower oil
• dried herbs of your choice: (parsley, dill, marjoram, oregano)

Cooking:

1. We defrost the meat, wash it, cut it into small pieces, cutting off films and veins if possible.
   
2. We clean the potatoes and cut them into cubes. The size of the cubes is up to you: if you like the potatoes to boil, cut them smaller, if you like them to be whole, cut them larger. Pour potatoes cold water and let it cook.
   
3. My zucchini, cut off the tail and nose. Cut the zucchini into medium sized cubes.
   
4. To a hot skillet vegetable oil put the meat and fry it until lightly browned.
   
5. We clean the carrots and onions, three carrots on a coarse grater or chop small cubes, finely chop the onion. Fry the onions and carrots in the same pan where the meat was fried.
6. When the potatoes boil, salt the water and add the fried meat to the pan.
   
7. Boil potatoes with meat over low heat for 5 minutes, then add chopped zucchini, spices (peppercorns and ground) and dried herbs, mix.
   
8. Stew, covered with a lid, for another 5 minutes and add the fried onions and carrots, tomato sauce or pasta and bay leaf.
   
9. Stir and simmer over low heat until cooked through.
   
10. Serve hot potato stew with zucchini and meat. It remains only to wish everyone bon appetit!
    

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Calories: Not specified
Cooking time: Not specified

Meat or is a dish for which the set of ingredients may change depending on the season. In winter, we focus on potatoes, cabbage, carrots or add frozen vegetables. And in the summer we cook stew from everything that we like. Delicious in the season of young vegetables vegetable stew obtained from zucchini and potatoes. Meat is not an obligatory product in it, but even in summer it happens that you want something meaty. So today I bring to your attention a stew of zucchini with potatoes and meat, a recipe for cooking. The stew will turn out light due to vegetables and satisfying due to the added meat. You can cook it on the stove in a skillet or in the oven.
Neither tomato sauce nor sour cream is added to the stew of zucchini with potatoes and meat, so as not to interrupt the delicate taste of young vegetables. If you like the sourness of a tomato, add it at the very end, about five minutes before turning it off. And it is better to put sour cream in plates.

Ingredients:
- young zucchini - 1-2 pieces;
- young potatoes - 5-6 pcs;
- medium carrot - 1 pc;
- onion - 2 pcs;
- lean pork - 250 gr;
- refined vegetable oil - 3 tbsp. spoons;
- salt - add to taste;
- red pepper (paprika) and black - half a teaspoon;
- dried basil - 2/3 tsp (or a mixture of Provence herbs);
- water - 0.5-1 cup.

How to cook with a photo step by step

In order not to stand at the stove for a long time in summer, take soft pork or veal for stew, this meat cooks relatively quickly. Cut the meat into small pieces, after removing the fat and film.




Transfer to a bowl, salt and season with spices to your liking. If you like it spicy, add some chili to black and red pepper. mix, rubbing the spices into the pieces of meat, leave for ten minutes.




At this time, clean the vegetables and cut them for the stew. Can large pieces, young vegetables cook quickly. Onion cut into half rings, carrots into strips or segments, circles.

It is not necessary to cut the skin from the zucchini or cut it off partially if it is already starting to become dense. Cut the zucchini into slices, then cut in half or quarters. Rub the young potatoes with a hard sponge or remove the skin with a knife. Cut potatoes into cubes.

Heat the oil in a deep frying pan or cauldron. Put the meat, fry over a fire for more than an average minute two, then mix and brown on all sides.

Add onion, sauté lightly without browning. Reduce the heat to almost minimum, cover, simmer for 10-15 minutes. You can add a little water if you are afraid that the meat will burn.

Put the carrots to the meat with onions, mix.

Add potatoes, make the fire stronger. Lightly fry the potatoes while stirring until they become oily.

After a few minutes, when the potatoes soften a little and absorb the oil, pour the chopped zucchini into the pan, mix, and lightly fry.

Pour half a glass of water, cover, simmer over low heat until the vegetables are ready. If the zucchini is not juicy and there is not enough gravy, add another half a glass of water, salt to taste. Before removing from heat, about five minutes before readiness, you can add tomato sauce, finely chopped garlic. Greens are best added to plates or after the stew is completely ready.






Arrange the stew of zucchini with potatoes and meat on plates, pour over the gravy, sprinkle with finely chopped herbs. Serve sour cream separately. It turns out just as appetizing and tasty, which you can cook according to our recipe. Bon Appetit!




Author Elena Litvinenko (Sangina)

Zucchini is a versatile melon vegetable. From it you can cook the first or second hot dish, cold appetizers and sweet desserts. The recipe for zucchini with meat is also a common name for more than two dozen dishes. Among them stewed zucchini with vegetables and minced meat, baked zucchini with meat, stuffed with meat and cheese. And this list can be continued for a long time. Let's get acquainted with some recipes from this amazing vegetable together.

Important subtleties

Zucchini and zucchini in cooking use three degrees of maturity:

• dairy - fruits of small size, pulp and skin are very tender, without seeds;
• medium - fruits 15-25 cm long, skin and pulp are soft, there are immature seeds;
• mature - weighty zucchini about 2 kg each, the skin and pulp are dense and rough, the seeds are mature and formed.

Mature zucchini are used much less frequently than young ones. They are difficult to peel, and the rough flesh makes it impossible to cook many delicate dishes of a high degree of complexity.

Stewed zucchini with meat

Zucchini with meat and potatoes - a dish that is suitable for a lunch break or a light dinner. The potatoes in this recipe increase it nutritional value and the food becomes richer.

What you need for cooking:

• young zucchini - 250 g;
• beef - 150 g;
• lemon juice - 1 tsp;
• garlic - 2 cloves;
• carrot - 1 pc.;
• tomato (or tomato puree) - 1 tsp;
• onion or shallot - 50 g;
• potato tubers - 100 g;
• rosemary greens - 1 sprig;
• young dill greens - 20 g;
• sunflower oil - 30 ml;
• ground black pepper - 2 g;
• salt - to taste.

So, starting to create a dish:

1. Wash the beef in cold water, pat dry with a paper towel and cut into pieces about 2x2 cm.
2. Pour sunflower oil into a tall saucepan and heat. Put the pieces of meat and fry on both sides. Pour hot boiled water (one glass is enough) and add lemon juice. Reduce heat to low and cover the meat with a lid to simmer.
3. Start processing vegetables and tubers. Rinse all vegetables according to the list of ingredients in clean water. Then clean them up. Cut off the ends of the zucchini. Clean the carrots with the housekeeper. Remove the place where the stalk was from the tomato. Remove dry flakes from garlic and onion. Sort greens - remove tender young leaves from thick stems. Peel the potatoes and put them in a bowl of cold water.
4. Cut zucchini and potatoes into cubes of the same size. The tomato can be coarsely chopped or mashed as desired. Press the garlic through a special press. Onion finely cut into cubes. Grind carrots on a medium grater. Finely chop all greens.
5. When almost all the moisture in the saucepan has evaporated, add another 50 ml of hot water and transfer the zucchini, potatoes, carrots, onions and garlic to the meat. Note that you do not need to add greens yet. If everything does not fit right away, you can limit yourself to a part of the chopped vegetables. When they settle a little in the saucepan, put the second part and mix.
6. Continue simmering for a few minutes. Sprinkle with salt and ground black pepper. Stir and simmer until potatoes are cooked. The meat should be soft by this time.
7. Add greens and stir. Immediately after this, remove the saucepan from the heat and leave it with the lid closed for several minutes so that the products are saturated with the aromas of spicy greens.

You can serve this dish to the table with sour cream sauces.

Note to the owner

You can add a variety of vegetables to this dish, focusing on your own individual taste. In the recipe for zucchini with meat, you can add or replace one of the ingredients with it (except for the main ones: zucchini and meat):

• pumpkin;
• root or deciduous celery;
• Jerusalem artichoke;
• white cabbage, cauliflower or broccoli;
• various fresh or dried herbs (basil, green onions, parsley).

The meat component can also be changed to absolutely any meat or poultry, cooked and smoked products or sausages.

Recipe for zucchini in a slow cooker

It is easy to make zucchini with meat in a slow cooker if there is a "stew" mode in the appartar. However, many models do not. What to do then? Use another more suitable one. For example, in the "baking" mode, you can stew pieces of meat, and the "cooking" mode is the best suited for stewing vegetables. This recipe for zucchini with meat is a little faster than the previous one. After all, some responsibilities are shifted to the multicooker.

What products are needed:

• young zucchini - 1 pc.;
• feathers green onion- bundle;
• sunflower oil - 25 ml;
• tomato paste or tomato puree - 1 tbsp. l.;
• nutmeg - 1-2 g;
• black or red ground pepper - 1-2 g;
• any salt - to taste.

How to cook zucchini with meat in a slow cooker:

1. Carry out the primary processing of vegetables, namely zucchini and green onions. Cut the ends off the zucchini. Wash the onion well in water. Next, cut the zucchini into thin slices. And finely chop the onion feathers.
2. Turn on the multicooker in the "frying" mode and pour the oil into the bowl, put it there chopped meat. Stir and fry for a quarter of an hour.
3. Then put slices of zucchini and pour half a glass of hot boiled water. Continue cooking in the "stewing" mode or in another one that replaces this one.
4. After about 10 minutes, add greens and all spices, including salt. Stir and simmer for another 10 minutes until done.

A quick recipe for baked zucchini with meat

Another delicious recipe is zucchini baked with meat in the oven in the form of a portioned casserole.

What you need for the recipe:

• young zucchini - 2 pcs.;
• carrots - 50 g;
• pork (neck or shoulder part) - 250 g;
• lemon juice or table vinegar 6% - 5 ml;
• sunflower oil - 15 ml;
• pumpkin - 50 g;
• parmesan cheese (or any other hard cheese) - 80 g;
• any salt - to taste;
• spices and seasonings - to taste;
• parsley - for serving.

Let's start cooking zucchini baked with meat:

1. Rinse zucchini and other vegetables and dry with a paper or regular kitchen towel. Cut the zucchini into tall pieces so that it is convenient to stuff them. Then pull out the insides from the parts of the zucchini, but not to the bottom. You should get blanks for baking in the form of cups. Grate pumpkin and carrots on a medium grater. Rinse greens for serving and dry at room temperature.
2. Immerse the zucchini parts in an iron sieve in boiling water and keep for several minutes. Then take out and cool slightly.
3. Finely chop the pork and fry sunflower oil over high heat until half cooked. Combine with lemon juice and stir.
4. Arrange the meat in zucchini cups, put a mixture of pumpkin and carrots on it. Sprinkle with salt and spices to your liking.
5. Grate cheese and sprinkle on top.
6. Lay the zucchini on a baking sheet baking paper. Put in a hot oven for baking at a temperature of 180-200 ° C for a little less than half an hour.

Decorate the dish with fresh parsley before serving.

Stuffed zucchini

The recipe for zucchini stuffed with meat and rice is a little more complicated than the previous ones. However, it doesn't take long to prepare. The procedure will be like this:

1. Rinse the zucchini and cut in half to the full length, scrape out the core, blanch for a couple of minutes, cool.
2. Lay minced meat or finely chopped pieces of meat inside.
3. Put pre-boiled round rice on them.
4. Cover with thin slices of tomatoes.
5. Sprinkle with grated hard cheese and chopped herbs.
6. Put on a greased baking sheet (or pan) and send to the oven.
7. Bake at 180-200°C for 15-25 minutes.

Other fillings for stuffing zucchini

Cheese is an essential ingredient. Suitable for any hard grade, melted, soft cottage cheese or salted cheese.

It is better to pre-process the meat filling until half cooked - boil, stew, fry or stew. The meat will be juicy and soft.

The zucchini makes a wonderful pastry! Zucchini with meat and potatoes are suitable for unleavened cake. This filling will be surprisingly juicy and satisfying! But baked in puff pastry in the form of rolls, thin slices of zucchini will be vegetarian or diet dish. Although you can add minced meat to it.

Step-by-step recipes for a tender stew with meat, zucchini, potatoes and other ingredients of your choice

2017-10-09 Irina Naumova

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

carbohydrates

7 gr.

Option 1: Classic stew of zucchini and potatoes with meat

V classic version sour cream or tomato paste is not added to the stew. The highlight of the dish is the delicate taste of vegetables combined with soft and juicy meat.

Ingredients:

• pork (neck, ham, shoulder) without bones - 200 gr;
• zucchini - ½ kg;
• 2-3 potatoes;
• onion - 2 pcs;
• melted lard- 40 gr;
• a bunch of dill;
• black pepper. hammer. - 3 gr;
• salt - 10 gr or 1 teaspoon.

Step-by-step recipe for a classic stew of zucchini and potatoes with meat:

First, wash the meat, cut off excess fat, if any, and chop finely. Pieces should not be thicker than 2 cm.

Zucchini should be washed and peeled with a vegetable peeler or knife. Cut into squares, about 1 cm.

Now let's prepare the potatoes. Peel, wash and cut into squares.

Peel the onion, rinse with cold water and finely chop. In this recipe, the variant of the onion, cut into half rings, is not suitable.

Dill must be thoroughly washed and chopped.

We put the vegetables and meat in a saucepan or deep frying pan, then you need to salt and pepper.

Add melted lard, pour in a little water, stew meat with zucchini and potatoes. It is important that the fire is weak. Approximate time is half an hour. Don't forget to cover the pot with a lid.

After 30 minutes, the stew is ready, it remains only to sprinkle with herbs and you can serve it on the table.

Option 2: A quick recipe for zucchini and potato stew with meat

To quickly prepare a stew with vegetables and meat, you can use pork ribs. Suitable for both raw and smoked.

Ingredients:

• pork ribs - 400 gr;
• 2 zucchini;
• 300 gr potatoes;
• 1 carrot;
• onion - 1 PC;
• oil for frying - 45-50g;
• salt - 10 gr;
• pepper - 5 gr.

A step-by-step recipe for a quick stew of zucchini and potatoes with meat:

First, prepare the pork ribs. They need to be thoroughly washed, dried and cut. You can simply separate each rib. Can be cut in half if desired.

Put the ribs in a heated pan and fry until golden brown. It is important to stir them so that they do not burn. Estimated time is a quarter of an hour.

While they are fried pork ribs, clean, wash onions and carrots. They need to be cut into strips.

Peel the zucchini and cut into squares.

Peel the potatoes, wash and cut into cubes.

First, put the kettle on. Put the meat, onions and carrots into the pan. We fry for about 2-3 minutes.

As soon as the kettle boils, pour half a glass of water into the pan, do not forget to salt and pepper.

Add zucchini and potatoes, mix well. Then cover the pan with a lid and simmer over low heat for about a quarter of an hour.

If use smoked ribs, then you will save another quarter of an hour for cooking.

Option 3: Zucchini and Potato Stew with Meat, Tomatoes and Eggplant

This version of the dish is different in that according to the recipe, tomatoes and eggplants are added - this gives satiety. Such a stew becomes a full-fledged dish that does not require any side dish.

Ingredients:

• pork - 400 gr;
• rechat. onion - 200 gr;
• zucchini - 700 gr;
• eggplant - 400 gr;
• sweet pepper - 150 gr;
• tomatoes - ½ kg;
• salt and pepper to taste;
• dill or parsley - to taste.

How to cook - step by step recipe:

Let's start with eggplant. They need to be washed, peeled and cut into squares, 1 cm. In order for the bitterness to come out of the eggplant, the pieces must be placed in salt water for 15 minutes. Then drain the water, gently squeeze the eggplant.

We clean the bulbs, wash them. You can cut into half rings or finely chop.

It is best to use young zucchini. If you already have a mature zucchini, you need to remove the seeds. Cut into small squares.

Wash the bell pepper, cut off the stalk, remove the seeds and cut into squares or strips.

It's time for tomatoes. First you need to wash them, remove the beginning of the stalk, cut in half. Then we pass the tomatoes through a meat grinder or rub on a grater. Remove skin.

Wash the meat, cut into small pieces.

We heat a deep frying pan or stewpan, you can even use a cauldron. Pour in the oil and lay out the meat. Fry for about 5 minutes.

Now it's time to add the onion, fry all together until the onion is cooked.

We add the squeezed eggplants to our stew, cover the dishes with a lid and fry for another 1/3 hour. The fire must be weak. Vegetables give juice, and as a result, all the ingredients will be stewed.

Now it's time to add the zucchini, mix everything, simmer for about 20 minutes. The main thing is that the zucchini become soft.

Now add grated tomatoes and bell peppers, do not forget to salt and pepper. Now simmer the stew until all the ingredients are soft, especially sweet pepper - it should become tender.

Before serving, sprinkle the stew with chopped herbs and serve.

Option 4: Zucchini and potato stew with chicken meat in a slow cooker

You can make a good stew from chicken, it diversifies familiar dish from pork. Yes, and cooking will take less time, a slow cooker will help you.

Ingredients:

• chicken breasts - 400 gr;
• zucchini - 1 pc;
• 3 potatoes;
• 2 tomatoes;
• carrots - 1 pc;
• rep. onion - 1 pc;
• 2-3 teeth garlic;
• water - 100 gr;
• hammer. black pepper - 5 gr;
• oil for frying - 45-50g;
• greens for serving;
• salt - ½ teaspoon.

Peel the onion, rinse with cold water and cut into half rings.

Peel the garlic and finely chop. You can also use a grater or garlic press.

Peel the potatoes, wash and cut into small squares.

Wash the zucchini, peel, if it is ripe - remove the seeds and cut into the same squares.

My tomatoes, remove the core, cut into small slices. To do this, first cut in half, then into slices and each slice across.

Peel carrots, cut into cubes.

Now you can start using the multicooker. First, put the onion in the container, select the "baking" mode and set for 20 minutes.

While the onion is fried, wash chicken fillet and cut into cubes, and then add to the onion. We do not change the cooking mode.

Add all the other ingredients, do not forget about the garlic, salt and pepper. Pour everything with water, mix. We select the "Extinguishing" mode and cook for another 1.5 hours.

Put the finished dish on plates and decorate with herbs. This recipe for chicken stew will pleasantly surprise your household and guests. While the slow cooker is cooking, you can do other household chores.

Option 5: Spicy Zucchini and Potato Stew with Meat

For lovers of spicy dishes, stew can be diversified by adding hot chili peppers. Hot pepper add a spicy note to vegetable stew, complement the taste of meat.

Ingredients:

• pork meat - ½ kg;
• potatoes - 8-10 pcs;
• large zucchini;
• 3 bulg. pepper;
• a pod of hot pepper;
• 4 tomatoes;
• carrots - 2 pcs;
• rep. onions - 3 pcs;
• tooth. garlic - 5 pcs;
• volume. pasta - 90 gr;
• bunch of parsley and dill;
• hammer. coriander and black pepper to taste;
• lavrushka - 2 pcs;
• rast. oil - 36 gr;
• salt - ½ tsp

How to cook - step by step recipe

Wash the meat, cut into small pieces.

Now pour oil into a frying pan, spread the meat and fry until golden brown.

Peel the onion, cut into small cubes.

We clean the carrots, eat and cut into flat pieces or thin circles.

Add chopped vegetables to the meat, mix thoroughly and fry for a few more minutes. The main thing is that the vegetables become soft.

Now you need to cut the zucchini into small pieces. Young zucchini can not be peeled and seeds removed.

Now we take a cauldron, put a zucchini in it.

We clean the potatoes and cut them into the same pieces, add to the cauldron.

Tomatoes need to be scalded with boiling water, peeled off, also finely chopped and added to the container with the rest of the vegetables. We mix everything.

Bulgarian Bell pepper rinse under water, remove seeds and chop.

We clean the garlic from the husk, finely chop.

My hot hot chili pepper. You don't have to remove the seeds, they also add spice. If you are afraid to overdo it, put ½ of the pod in the stew. Peppers can be cut into rings or small squares.

Add garlic, peppers to the pan to the meat, mix and fry for about 30 seconds. Now crush the tomato paste, mix again and cover with a lid. Now everything needs to be extinguished for another 30 seconds.

So, it's time to combine all the ingredients. Pour the contents of the pan into a cauldron, mix again, add salt, pepper, parsley, coriander and 400 g of water. We add fire, cover the container with a lid and simmer until boiling.

As soon as the sauce in the stew boils, reduce the heat, simmer for another 35-40 minutes.

While our dish is stewing, finely chop the greens. After 40 minutes, add greens, simmer for another 2 minutes. Now you can turn off the fire and let the stew brew.

This cooking method will make the usual stew with meat and vegetables moderately spicy, the greens will add a pleasant aroma, and the meat will be tender and juicy.

Set the table, put the roast on plates, you can decorate it with greens, and call everyone if you need to call someone else. It's time to please them with the fruits of your efforts. For two hours, your loved ones suffered, inhaling the aromas that spread from the kitchen.

Everything is ready, turn off the heat and let the roast cool down a bit. Close the pot with a lid, then cook for small fire 1 more hour. Mix well, try, you may need to add salt. Pour sauce into saucepan with meat and vegetables.

Phew! Mix everything well, add soy sauce, ground black pepper and other spices, salt to taste. Mix thoroughly, rub the lumps with a spatula, as soon as there is not one left - add tomato paste.

Important! Do not under any circumstances use cold water, nothing will come of it - a mass of lumps will immediately form, which then cannot be dealt with, and the taste of the sauce will be hopelessly spoiled. While the flour has not cooled down, pour into the pan, without ceasing to stir, in a thin stream a glass of hot broth, which must be drained from the pan with vegetables and meat. Its color will become a little darker. As soon as a light nutty flavor appears and the flour turns a light cream color, immediately turn off the heat and continue stirring so that the flour does not burn. The whole frying process will take about 5-7 minutes. The flour must first be fried to a light golden color in a dry frying pan, the so-called dry flour sautéing will turn out. In order for the sauce in our roast to turn out to be the right density, you need flour. Usually it is not prepared separately for roasts, but if you make a sauce and then stew meat and vegetables in it, it will turn out tastier. By the end of this time, you need to prepare the sauce.

Salt, add garlic, cover and cook over low heat for 1 hour. Pour everything hot meat broth or hot boiled water, if you don’t have broth in stock. So, fry the beef for 10 minutes (we don’t have the task of bringing it to readiness now) and transfer it to the pan with the vegetables. Plus, it gets tough. There should be a little space between the pieces, if they lie tightly to each other, then the meat will quickly release the juice, and will not be fried, but stewed. Pour a little oil into a clean, preheated pan, put the meat. In the meantime, let's move on to the beef. Put the fried potatoes in the second layer. Transfer the onions and carrots to the pan, pour a little hot water, wash it and pour the liquid over the vegetables.

All, the first stage passed. Turn off the heat under both pans. Stir the potatoes in the second pan. Fry the onions and carrots over medium heat for about 5 minutes, the onions will not turn light yellow, and the carrots will soften. It's time to stir the potatoes in the second pan. Add carrots to the onion, mix. Saute, stirring occasionally, until soft and translucent, about 5 minutes. Potatoes take longer to cook, so all the attention is onions.

On the first we spread the chopped onions, on the second - the potatoes. So, put both pans on the stove, heat up, pour a little oil. You can take turns, or you can take two pans, turn on the "energizer" mode and speed up the process. Fry each of the ingredients in a pan until half cooked.

Transfer the minced garlic to a small bowl. We only have one clove - a couple of minutes and you're done. But, frankly, I'm too lazy to pick out stuck garlic and wash more additional tools. You can use a fine grater or garlic. Peel the garlic and finely chop.

The same can be said about zucchini, properly diced, zucchini will not only add extra flavor to your dish, but also decorate it.

Transfer the chopped onion to a plate. All the same, in the finished roast, it practically does not retain its shape. You can use plates if you like. We clean it and cut it into half rings. Why deny yourself the pleasure of chopping onions beautifully?

So that it does not darken, fill it with water. We shift the chopped potatoes into a deep plate. Of course, you will not get cubes with regular even edges - the tubers are rounded, and cutting them to the correct shape means throwing away half. Peel the potatoes and cut into medium cubes.

Therefore, we are not lazy, peel the carrots and cut into small cubes, transfer to a clean plate. In addition, if you stew grated carrots for a long time, then you will need to try to find it in a roast. However, if all the cutting is done in cubes, or at least their semblance, the finished dish will look better on a plate. The form of cutting vegetables in a roast does not affect the taste of the dish.

So, cut the meat across the fibers into medium pieces and put in a bowl. Of course, if you make a mistake, it will be edible, but we strive for the heights culinary arts, and we want to cook tasty and tender meat, so we follow the direction of the fibers. It can be cut into any arbitrary pieces, the main thing is across, and not along the fibers. One of the secrets of cooking meat is proper cutting.

November 3, 2014 03:03 November 3, 2014 03:03 2:0

As nutritionists say, meat must be eaten with vegetables - this is how it is better absorbed. And it's just damn delicious! The combination of tender zucchini with beef and other vegetables and spices is a real delight. And how many ways to cook, do not count!

Beef stew with zucchini

Very bright and at the same time tender dish full of vitamins. It is very important not to overcook it so that the components do not turn into porridge.

How to cook:

Tip: if there is only an old zucchini, you need to remove the peel from it and remove all the seeds from the inside.

How to stew with tomatoes in the oven

This recipe can be prepared in two ways. One of them is more suitable for an everyday table, and the second for a holiday.

How to cook:

1. Cut the meat into very small pieces or pass through a meat grinder with large holes.
2. Finely chop the peeled onion.
3. Blanch the tomatoes: make an incision on the bottom of the fruit and dip them in boiling water, and then pour cold water over them. After that, the skin will easily come off. Finely chop the pulp.
4. Heat the oil in a frying pan and place the onion in it, fry it lightly.
5. Put the meat here, mix, cook for ten minutes.
6. Add tomatoes and cook for another ten minutes.
7. Finely chop the herbs and stir in with the rest of the ingredients.
8. Further preparation depends on the chosen method. For the first method, cut the washed zucchini into large cubes, mix with the meat mass and transfer to a fireproof dish.
9. Prepare the filling: to do this, stir the indicated amount of ketchup in a glass of water, season and pour the mixture over vegetables and meat. Cover with a lid or foil and bake in the oven for about half an hour at medium temperature. Then sprinkle grated cheese on top and bake for another seven minutes.
10. For the second, more festive way, cut the zucchini lengthwise and pull out most of the pulp from them to make “boats”.
11. Lubricate everything inside with ketchup and transfer the mass from the pan.
12. Finely grate the cheese and pour half of it on top of the filling.
13. Transfer the boats to a baking sheet and send to bake for forty-five minutes at medium temperature. Then sprinkle the remaining cheese on top and bake for another six minutes.
14. When the boats are completely cool, transfer them to a dish.
15. Grate the garlic finely and mix it with kefir, add spices here. Serve the resulting sauce with already warm zucchini.

Tip: for a beautiful color to kefir sauce add a pinch of turmeric or sweet paprika.

Recipe for cooking in a slow cooker

A classic recipe that is quickly prepared in a slow cooker. You can not cook a side dish for it, it is quite satisfying in itself.

How to cook:

1. Wash all vegetables and peel them.
2. Rinse the meat also under water and then chop finely.
3. Select the "Extinguishing" mode and heat the bowl of the device, and then pour in the oil here and let it warm up.
4. Next, put the beef in the bowl and fry it.
5. Cut zucchini without seeds into cubes. Chop the carrots the same way.
6. Half an hour after the start of cooking, add vegetables to the meat along with finely chopped onions and mix.
7. Fry everything for ten minutes.
8. After that, put the diced tomatoes here and add a spoonful of sour cream. Intervene.
9. Season and set the "Baking" mode, cook for ten minutes.
10. Return the "Extinguishing" mode with a timer for an hour, close the lid of the device.
11. After the signal, serve the dish, adding chopped garlic and herbs.

Tip: to speed up the preparation of the dish, you can take boiled beef. Then the cooking time will be halved.

Beef cutlets with zucchini

Just a few minutes - and tasty and juicy dish ready! These meatballs can be served with any side dish.

How to cook:

1. Wash the zucchini and grate them coarsely. If a lot of juice stands out, drain it.
2. In one bowl, mix the zucchini mass with minced meat.
3. Beat one egg here and season, mix everything well.
4. With wet hands, form small patties from the mixture, which are then rolled in flour.
5. Heat the oil in a frying pan and fry the cutlets on both sides.

Tip: if there are too many zucchini, just add a little flour and another egg with spices to them. Thus, you can cook zucchini pancakes.

Beef with mushrooms and zucchini in Ukrainian

The dish is prepared in portioned pots, which reveal the taste of all products and spices in the best way. You can also prepare everything in one refractory form, this is optional.

INGREDIENTS	NUMBER
mayonnaise	taste
beef	0.5 kg
mushrooms	0.3 kg
spices	taste
zucchini	1 PC.
cheese	150 g
soy sauce	taste
garlic	6 teeth
carrots	1 PC.
bulbs	1 PC.
Cooking time: 85 minutes	Calories per 100 grams: 90 kcal

How to cook:

1. Cut the washed meat into small pieces, but not too small.
2. Put them on the bottom of one or more clay pots.
3. Top with a little soy sauce and season.
4. Uncovered, place in the oven at 200 degrees.
5. At this time, clean the mushrooms from litter and fry them in a pan.
6. Finely chop the onion and stir it into the mushrooms.
7. Grate the carrots and put them in the pan three minutes after the onions.
8. Cut the zucchini into cubes, removing the peel from it in advance.
9. Finely chop the garlic with herbs.
10. Remove the pan from the heat and stir in the garlic, zucchini and herbs. Season and add desired amount of mayonnaise.
11. Remove the half cooked meat from the oven and put the mushroom mass on top of it, level it.
12. Return to oven and bake for another fifteen minutes.
13. Grate the cheese and sprinkle it on top of the entire dish, then hold it in the oven for a little more to form a crust. Then serve.

Tip: Instead of mayonnaise, you can use bechamel sauce or any cheese or cream sauce.

Meat with potatoes and zucchini

Although the preparation of the dish takes a lot of time, it is worth it! Vegetables and meat are soaked in sauce, and potatoes add the right satiety.

How to cook:

1. Wash the beef and cut it into medium sized cubes across the grain.
2. Chop the peeled carrots into small cubes.
3. Cut the peeled potatoes in the same cubes as the meat.
4. Remove the husk from the onion and chop the fruit into half rings.
5. Chop the zucchini into cubes without using the peel.
6. Chop the garlic very finely.
7. Fry each of these ingredients separately in a pan with a little oil.
8. At the end, fry the meat for ten minutes, and then combine all the ingredients in a cast-iron cauldron.
9. Season, pour in the hot broth and cover. Cook on low heat for an hour.
10. At the end of cooking, you need to prepare the sauce. Fry the flour until golden in a dry frying pan.
11. Add a glass of hot broth to the flour, turn off the stove, mix thoroughly. The broth must be taken from a cast-iron cauldron.
12. After that, stir in the tomato paste and spices, pour in the soy sauce.
13. Pour the resulting orange sauce to the vegetables in a cauldron. Stir and leave covered for another hour.
14. Serve with chopped greens.

Tip: For a smoky flavor, use a few drops of liquid smoke.

Delicious eggplant stew

A very rich and juicy dish that can feed a large family at a time. The meat is very soft and does not lose its special taste.

How to cook:

1. At the bottom of a thick-walled pot, put a lot of butter, at least 70 g. More can be.
2. Cut the meat into large pieces and transfer them to the oil, sprinkle with spices on top.
3. Add finely chopped onion on top.
4. Peel the potatoes, cut into slices and lay on top of the onion in an even layer. Season.
5. Wash the eggplant and cut it into rings not too thin, put on the potatoes.
6. Cut the zucchini into quarters, it is not necessary to peel it. Put on eggplant. Season.
7. The final layer is ground tomatoes in their own juice.
8. Put the cauldron on strong fire and let the whole dish boil, then reduce the heat to a minimum and cook under the lid for at least an hour.
9. Serve warm.

Tip: if the eggplant got bitter, it must first be soaked in salt water and then rinsed.

You can experiment with this dish endlessly, supplementing it with new vegetables, cereals, even nuts. Beef is very fond of thyme, so a sprig of this plant will transform all the ingredients in one moment! To give a citrus note, it is better to use rosemary, and fennel will help soften the sharpness of the spices (you can use dried).

Do not be afraid to complement the dish with side dishes. For example, buckwheat or wheat noodles. If you add a little more savory spices and gravy, you get a dish Thai cuisine: hearty, bright and memorable!

For a more pronounced taste of meat, it can be pre-marinated in spices or any marinade. Later, some of this marinade can be added to the dish itself to preserve the flavor. You can also use mustard, just roll the already cut pieces of beef in it.

All these recipes can also be prepared in a vegetarian way, if you simply remove the meat and replace the broth with vegetable broth. The cooking time will then be significantly reduced, but there will be much more vitamins. This a good option for those who do not want to give up their usual tastes during fasting.

Beef with vegetables will be a great lunch or dinner: the dish is nutritious and balanced, and also very appetizing! It can be cooked even on a fire in a cauldron. The amount of zucchini can be increased indefinitely - this will only make the dish better!