Stewed potatoes with meat

Stewed potatoes with meat is a hearty dish. Usually, it is prepared for lunch or dinner. There are many recipes for cooking potatoes with meat or other vegetables and mushrooms. If you cook a dish every day, then every day there will be something new on the table. The family will like a varied table, but you are unlikely to eat potatoes and meat often. The calorie content of stewed potatoes is approximately from 160 to 180 Kcal per 100 g. Nutritionists recommend taking a fasting day at least once a week and not eating meat.

The most popular dish with potatoes is roast. It can be prepared from different types of meat and take not only the pulp, but also meat with bones. The fastest way to prepare a dish is with rabbit or chicken. With pork, beef or lamb, roasts take longer to cook. The fastest way to do this is in a slow cooker.

Stewed potatoes can be prepared simply with vegetables, wild mushrooms and champignons, oyster mushrooms, and tasty beans. But men especially adore meat, so mothers and wives try to pamper their loved ones and the whole family with stewed potatoes and meat. The gravy can be anything, the most delicious is based on sour cream or mayonnaise. You can use just broth or take cream, high-fat milk, tomato paste or Chinese soy sauce.

What seasonings do housewives add to their roast? These are traditionally bay leaves, ground black pepper or allspice (peas). Some add dried herbs, like basil and paprika, others add a pinch of oregano or mustard, etc.

You can cook stewed potatoes with meat in a frying pan, saucepan, cauldron, slow cooker or oven, in pots. All methods are good. The dish will be very tasty, aromatic and satisfying.

Classic recipe for stewed potatoes with meat

Required ingredients:

0.8 kg of beef or pork;
0.8 kg medium potatoes;
2 pcs. carrots;
2 pcs. bulbs;
3 tbsp. l. sunflower oil for frying vegetables;
bay leaf with ground black pepper and basil;
salt to taste;

How to cook:

Time is up? Stewed potatoes with meat in a cauldron is ready. Bring the whole family to the table!

100 g yields 180 kcal. If you decide to make meat stew in the oven, then just preheat it to 200 degrees and put a cauldron with meat and vegetables there for 1 hour and the stewed potatoes with meat in the oven is ready.

With this method of cooking, more vitamins and other beneficial substances are retained in vegetables. Bon appetit.

Meat stew with sour cream

Required Products:

0.6 kg of meat (chicken, turkey, beef, pork);
1 piece medium bulb;
1 piece large carrot;
1 cup sour cream 15 or 20% fat;
2 pcs. bay leaves;
2 pinches of a mixture of red and black pepper;
1 pinch of dry basil;
1 pinch of mustard seeds;
1 pinch of aromatic oregano;
3 tbsp. l. vegetable oil.

The dish is prepared in 35 to 45 minutes. It will take 1 hour to prepare.

Cooking process:

Rinse the carrots under running water. Take a coarse grater and chop.
Peel the onion and cut into beautiful half rings.
Rinse the meat, dry it with a clean kitchen towel and cut into medium pieces.
Take a frying pan and place it on high heat. Pour in sunflower oil. Throw in the meat cubes and fry until an appetizing, crispy crust forms.
Is the meat a little browned? Add carrots and onions.
Let the vegetables turn golden. Stir everything periodically.
Now add the chopped meat to the pan and mix with the spices.
Add sour cream to the pan. Add salt to your taste. Add red and black pepper, bay leaves, basil with oregano and mustard seeds. Some people like roast with Khmeli-Suneli. Always add seasonings to suit your taste.
Pour in enough water to cover the future roast by 2 fingers and let it simmer.
First, make a large fire under the pan, and when it boils, a small one. And let everything simmer for 1 to 2 hours. It depends on what kind of meat you use. With rabbit or chicken, 1 hour is enough. If you have pork or beef, then 2 hours are required.
Open the lid and taste the meat with the tip of a knife. If they are soft, you can peel the potatoes, cut them into medium cubes and toss them into the delicious meat mixture. If you like, you can pre-fry the potatoes in a frying pan. Take 3 tbsp for this. l. vegetable oil.
Now add water as before. So that there are 2 fingers on top of the meat with potatoes and vegetables.
Bring everything to a boil. Cover, leaving a small gap, with a lid and let it simmer over low heat. It will take 5 to 10 minutes, open the lid and take the sample. If there are not enough spices or salt, add. Cover the pan with a lid and let everything simmer until fully cooked.
Finely chop the greens.
Open the lid and test the potatoes with the tip of a knife. If it becomes soft, you can throw in the greens. Let everything simmer for 1 to 3 minutes. and turn it off.

Let the stewed potatoes and meat sit in the pan for 10 to 20 minutes, then serve. Bon appetit to the whole family!

Stewed potatoes with meat in a slow cooker

The recipe for stewed potatoes with meat in a slow cooker is simple and versatile. In addition to these ingredients, you can add wild mushrooms or champignons or oyster mushrooms, beans. Stewed potatoes in a slow cooker without meat cook quickly, but with fillet they are much tastier. The fastest way to prepare a dish is with chicken..

Many people add tomato paste or full-fat sour cream to suit their taste. Look at what's in the refrigerator and add it. You can run to the supermarket for the missing ingredients.

Stewed meat and potatoes cook in a slow cooker for about 15 minutes. All preparation takes 1 hour 5 minutes. Makes 4 servings. 160 kcal will be in 100 g of roast.

Ingredients:

300 g pork (you can use other meat);
1 piece large onion;
1 kg medium potatoes;
1 piece medium carrot;
100 g 20% sour cream;
6 tbsp. l. sunflower oil;
half a bunch of parsley or dill;
a pinch of ground black pepper;
add salt to your taste.

How to cook:

Set the slow cooker for 1 hour 5 minutes. "Baking" mode.
Pour 3 tbsp inside. l. oils Peel and finely chop the onion. Add to oil.
Rinse the carrots under running water. Take a grater and chop it coarsely. Throw to the bow.
Rinse the meat, dry it and cut into approximately 2.5 cm pieces. Throw into the pressure cooker with the vegetables.
Peel the potatoes. Cut the tuber into 4 parts.
Throw to the meat. Season everything with pepper and salt to your taste.
Add 2 or 3 tbsp to sour cream. l. cold water. Pour everything into the vegetables and meat and mix thoroughly. Close the lid carefully and wait for the time in this mode to expire.
If you like, add chopped aromatic herbs to the finished roast. Stewed potatoes with meat in a slow cooker turned out excellent. Bon appetit!

Stewed potatoes with meat and mushrooms

Let's look at how to cook stewed potatoes with meat and mushrooms in pots in the oven.

Ingredients:

you need pots from 700 to 800 ml. 6 pieces required;
0.8 kg of beef or young veal, maybe pork;
from 0.6 to 0.8 kg of champignons or oyster mushrooms;
from 12 to 14 pcs. medium potatoes;
2 or 3 pcs. medium bulbs;
6 or 8 cloves of garlic;
3 pcs. medium carrots;
a bunch of parsley or dill, maybe half;
200 g of any hard cheese;
mayonnaise of your favorite brand;
from 0.4 to 0.6 liters of cold water or broth;
6 tsp. quality butter;
3 tbsp. l. sunflower oil for frying;
a pinch of ground pepper (black);
salt to taste.

Cooking process:

Rinse the meat under cold running water and pat dry with a clean kitchen towel. Cut into cubes of approximately 3 cm.
Rinse and peel the potatoes under the tap. Cut into neat strips.
Peel the onion and cut into quarters, half rings or medium cubes.
Rinse the carrots. Take a coarse grater and chop it carefully.
Rinse the champignons or oyster mushrooms in a colander. Dry them with a clean kitchen towel. Cut into even slices.
Peel the garlic cloves and finely chop them.
Take a frying pan and place it on high heat. Pour in sunflower oil. When hot, add first batch of raw meat. Fry it on all sides until half cooked to form a golden brown, crispy crust.
Place half-cooked beef or pork in a bowl.
In a frying pan, lightly fry the champignon slices on all sides. Place them in another bowl.
Fry the potato strips here. You can add sunflower oil. Empty the contents of the pan into a bowl.
Heat the frying pan with oil again and fry the carrots first, when it becomes soft, add the onion. Let it take on a golden hue.
Place ceramic pots on the table and place beef or pork equally at the very bottom of each. Top with sautéed potato strips. Pepper and sprinkle with fine parsley or dill evenly. Add fried mushrooms and salt to this layer.
Now you need to put 1 tsp on top. butter. Add half a glass or one third of water or broth. Sprinkle evenly with selected hard grated (medium) cheese on top and pour over your favorite mayonnaise. If you don't want it with cheese, don't use this product.
All pots are filled evenly. Now preheat the oven from 180 to 190°C and place the pots there carefully on a wire rack or baking sheet in the middle. Cook the stewed potatoes and meat for 40 minutes.
Is the meat and vegetables ready? Carefully remove from the oven using oven mitts or a towel and let it sit for 15 to 20 minutes. Stewed potatoes with meat and mushrooms will infuse and cool slightly. The aromatic, appetizing-looking dish is ready to eat. If desired, each person can throw a few pinches of greenery into the pot.

Meat stew in a frying pan

To stew meat and potatoes in a deep frying pan you will need:

1 kg medium potatoes;
0.5 kg pork or beef. Other meat is possible;
2 pcs. carrots;
2 pcs. medium bulbs;
4 cloves of garlic;
3 tbsp. l. sunflower oil;
“khmeli-suneli” or other seasoning.

Makes approximately 6 servings. Cooking time 1 hour 30 minutes.

Cooking process:

Rinse the meat thoroughly under cold running water. Dry it on all sides with paper towels. Cut into medium-sized pieces. If you make large ones, they may not cook through, and small ones may dry out while frying and will be too hard. Medium is just right.
You've probably tried different recipes for stewed potatoes with meat and noticed the subtleties of the preparation. For example, pieces of meat about 3 by 3 cm are best fried. Cut the meat into medium-sized pieces and throw them into hot oil in a frying pan. Let the meat lie there for 2 minutes. until the juice comes out.
And you wash the vegetables, peel and peel them. Cut the potatoes into quarters. Chop the onion. Coarsely grate the carrots. Separate cloves from the head of garlic.
Now look at the meat that has managed to release liquid. Sprinkle a few pinches of salt evenly. Soon the excess moisture will evaporate. You will need to stir the meat so that it does not burn, but browns evenly on all sides. Watch it carefully so it doesn't dry out.
Is the meat already evenly browned on all sides? Add onions to it. Let it saute for a couple of minutes, then throw in the grated carrots.
2nd secret. If you want to avoid drying out the meat, add vegetables not on one side, but around the entire pan. Do you see that there is not enough water and oil in the frying pan? Add a little. Simmer the meat and vegetables for another 2-3 minutes.
Now, before finishing cooking, add a pinch or more of salt to your taste. Add “Khmeli-suneli”, ground pepper, thyme with oregano and basil. If you don't like any of the seasonings. Do not strictly follow the recipe, remove it.
Cover the pan with a lid and place it on a rack near the stove. Let it be from 15 to 20 minutes. the dish is infused.
At this time, throw the quartered potatoes into a saucepan or cauldron with thick walls. Add 2 or 4 cloves of garlic. Browned meat on top. Don't forget the obligatory bay leaves. Pour freshly boiled water over everything and let it simmer over low heat for about 1 hour.
3rd secret. Browned meat and raw potatoes should be poured with boiling water and cooked together. If you put the potatoes to cook separately and add meat to it, it will not have time to stew. At this time the potatoes will become crumbly. A little more and it will turn out to be puree.
It happens that stewed potatoes without meat are prepared with vegetables, and then all the ingredients are mixed. You need to know all the intricacies of proper preparation. Then the dish will come out with the desired consistency.

Every day, millions of housewives try to prepare interesting dishes for their families. With the development of the Internet, this task has become much easier. The network allows you to find new recipes with available ingredients. However, nothing can warm the soul more than ancient and familiar dishes, the recipes of which have been passed down to us from generation to generation. One of these dishes includes stewed potatoes with meat. For many people, this dish brings back warm memories of their grandmother’s house and hot, delicious potatoes that seem to melt in their mouth.

However, despite the antiquity of this dish, there are many secrets and recipes for its preparation. Each housewife has her own tricks that allow her to prepare the most delicious stewed potatoes with meat. In this article we will give a few tricks and tips that will allow novice cooks to learn the features of this dish.

Stewed potatoes with meat. Food preparation

Stewed potatoes with meat implies the use of any type of meat, ranging from dietary varieties, chicken, rabbit, and ending with fatty pork. Greenery is also of great importance. Since the fall, our grandmothers have been preparing all kinds of dried herbs, which allowed them to enrich the taste of potatoes. Experiment, try stewing potatoes with beef, pork and tender chicken fillet.

Recipes for stewed potatoes with meat

Recipe 1: Stewed potatoes with meat in sour cream

You can prepare dinner according to the recipe described in just one hour. When buying potatoes, ask the seller which type of potato is best to use for stewing. Meat can also be used at your discretion, which is currently found in the refrigerator.

Required ingredients:

Sour cream - 200 ml;

Meat - 600 g;

Carrots - 1 pc.;

Onion - 1 pc.;

Potatoes - 1 kg;

Mustard - 1 tsp;

Basil, bay leaf, salt and pepper.

Cooking method:

Let's start by preparing the ingredients. We clean the vegetables. It is better to grate the carrots on a coarse grater. The onion is finely chopped. The meat is divided into portions. Peel the potatoes and cut them into medium cubes.

So, fry onions, carrots and meat pieces in a hot frying pan. Next, the dish is cooked in a saucepan. Pour sour cream into it, add fried vegetables and meat, and the above-mentioned spices. You can also add potatoes. Pour water. The liquid should cover the meat by two fingers. After boiling, you can reduce the heat. Simmer until the potatoes and meat are completely cooked. At the very end, add salt and sprinkle with chopped parsley and other herbs.

Recipe 2: Stewed potatoes with meat (in the oven)

Most recipes stick to stewing potatoes and meat in a saucepan on the stove, but sometimes it’s easier to put the dish in the oven and devote your free time to other important concerns. Please note that the cooking method will in no way compromise the taste of the food.

Required ingredients:

Potatoes - 1 kg;

Pork - 600 g;

Onion - 2 pcs.;

Lard for frying - 100 g;

Pepper and salt;

Flour - 2 tbsp. l.

Cooking method:

Before putting the ingredients in the oven, they should be fried. Cut the meat into large pieces. Heat the oil in a frying pan and fry the pork a little. Place the prepared ingredients - fried meat - into the vessel in which you plan to send the dish to the oven. Potatoes should be cut into large pieces; they should also be fried a little in vegetable oil. We also send the potatoes into the vessel with the meat. Next, the lard is cut into pieces and the whole thing is rendered in a frying pan. Remove the resulting cracklings to a plate, and fry the onions and carrots in the accumulated fat. Place the vegetables on a plate with cracklings. You need to add spices to them, mix well and add to the rest of the ingredients.

All that's left is to fry the flour. To do this, place the flour in a dry frying pan and fry until the color darkens. Then 400 ml of water is added. Stir. Pour the resulting sauce over the meat and potatoes. If the resulting sauce is not enough, you can add a little more water; the liquid should completely cover the potatoes. The dish is prepared in the oven 1 - 1.5. 15 minutes before the potatoes are ready, you need to salt them and you can add two bay leaves.

Recipe 3: Stewed potatoes with meat (in a slow cooker)

If you have a slow cooker at home, be sure to use this device when preparing stewed potatoes. It's delicious and very healthy!

Required ingredients:

Beef - 500 g;

Potatoes - 700 g;

Carrots - 1 pc.;

Onion - 2 pcs.;

Bay leaf - 2 pcs.;

Vegetable oil - 3 tbsp. l.;

Dried herbs - parsley, basil, etc.

Cooking method:

The cooking process should begin by cutting the meat into small pieces. We peel the vegetables, then cut the potatoes into medium cubes, grate the carrots, and finely chop the onion. When the ingredients are ready, you can set the “Frying” mode for 15 minutes. Add a little vegetable oil to the bowl and leave the oil to fry for 10 minutes with the lid closed. Next, add the carrots and onions and fry for the next 5 minutes.

All that remains is to place the dried herbs and chopped potatoes into the bowl. Add water, 500 ml. Select the “Extinguishing” mode for 2 hours. Immediately after switching off, add the bay leaf to the dish. You can let the potatoes sweat a little. To do this, set the “Heating” mode for 15 minutes. Fast, simple and delicious!

Recipe 4: Stewed potatoes with chicken in pots

You can really achieve that same grandmotherly taste of stewed potatoes if you try to cook the dish in clay pots.

Required ingredients:

Potatoes - 500 g;

Chicken - 500 g;

Carrots - 1 pc.;

Onion - 1 pc.;

Vegetable oil.

Cooking method:

An interesting way to prepare stewed potatoes. By the way, chicken meat can be replaced with pork and even beef. Let's start preparing all the components. Cut the chicken fillet and peeled potatoes into small pieces, chop the onion, and grate the carrots.

Lightly fry the meat and onions in vegetable oil. Then we put them on the pots. Carrots come next; they should also be fried separately in oil and placed on top of the meat. Potatoes are placed in pots in the next layer. Salt, add some spices, pour water into the pots and put them in the oven. Simmer for about 1 hour, carefully remove the pots and sprinkle some greens into the dish. Cover the lids tightly again and simmer the potatoes and meat for about half an hour. It's simple!

Stewed potatoes with meat - secrets and useful tips from the best chefs

1. Please note that regardless of the cooking method, whether in a multicooker or oven, the potatoes and meat must be fried a little and only then continue with the main cooking process.

2. To speed up the cooking time, cut the meat and potatoes into smaller pieces.

3. Water can be replaced with broth, which guarantees a richer taste.

4. An indispensable seasoning and spices for stewed potatoes with meat are bay leaf and black pepper.

5. If you want to achieve a more delicate taste, add a little tomato roast to the dish.

6. If the meat sticks to the pan during frying, add a little water and continue cooking the meat over low heat.

7. You can fry the ingredients in butter or vegetable oil, or in lard.

Stewed potatoes with meat can be prepared not only for lunch or dinner for the whole family, but also for a holiday table. The dish is very nourishing, tasty and warming, and it does not require much effort or time to prepare.
Instead of pork, I sometimes also use beef meat, the dish turns out less fatty.
It is most convenient to cook stewed potatoes with meat in a cauldron or in a deep cast-iron frying pan.

Ingredients for making stewed potatoes with meat:

Pork 500 g
Potatoes 1 kg
Onions 2 pcs.
Sour cream 2 tbsp.
Bay leaf 1-2 pcs.
Seasonings - optional (ground black pepper, mixture of peppers and others)
Salt - to taste
Vegetable oil ~100 ml

Recipe for stewed potatoes with meat:

1. Prepare meat, onions and potatoes. Wash the meat, dry it and cut it into equal, medium-sized pieces. Peel the potatoes. Peel the onion and chop finely.

2. In a cauldron or deep frying pan, heat the vegetable oil well and put the chopped meat in it, fry for 2-3 minutes and add the chopped onion, fry for another 3-4 minutes.

3. Pour hot boiled water (but not cold) into the cauldron to slightly cover the meat. Let it boil, turn down the heat, cover with a lid and simmer for 15-20 minutes.

4. Chop the potatoes (not very finely) and add to the meat. Season with salt and add bay leaf. If desired, you can add any seasonings. Add a couple of spoons of sour cream and simmer until the potatoes are ready for 15-20 minutes. At the end of cooking, add dill, onion or parsley.

The dish is prepared from publicly available ingredients that can easily be found in the market, store or

With meat is a favorite dish of many people. After all, such a lunch turns out to be not only very tasty, but also quite filling. It is also worth noting that cooking vegetables with meat products does not take a lot of time for housewives.

How to cook stewed potatoes with meat on the stove

Required Products:

pork pulp with a small amount of fat - 250 g;
young potatoes - 6-7 medium tubers;
vegetable oil - 12-15 ml;
large fresh carrots - 2 pcs.;
spicy tomato sauce - 5 large spoons;
large bulbs - 2 pcs.;
drinking water - a couple of glasses;
fresh greens - optional;
iodized salt - dessert spoon.

Pork processing process

To make stewed potatoes with meat satisfying and tasty, it is recommended to purchase boneless pork with a low fat content. The product should be rinsed, freed from inedible elements, and then cut into cubes measuring 3 by 3 centimeters.

Vegetable processing process

The stewed photo of which can be seen in this article involves the use of not only fresh tubers of the above-mentioned vegetable, but also products such as onions and carrots. Thus, all the necessary ingredients should be rinsed, peeled and chopped into medium cubes. It is recommended to place the potatoes in a bowl of cold water, otherwise they will turn black. The rest of the products can be safely used for heat treatment.

Roasting meat and vegetables

Before making stewed potatoes, be sure to fry them with carrots and onions. They must be placed in a saucepan with thick walls, seasoned with oil, salt and pepper, and then placed over medium heat. Once the meat and vegetables are covered with a tea-colored crust, you can easily begin stewing the main ingredient.

Stewing the whole dish

Add previously diced potatoes to the lightly fried pork, carrots and onions. Next, it is recommended to add additional salt to the ingredients with iodized salt, and, if desired, add ground pepper. Then add 2-3 glasses of regular drinking water to the potatoes and meat and add thick and spicy tomato paste (4-5 large spoons). After this, you need to turn on the heat to maximum, wait for the broth to boil, reduce the gas, close the pan with a lid and leave to simmer for 40-46 minutes. During this time, the water will partially evaporate and the potatoes will become soft.

Proper serving to the table

Stewed potatoes with meat are recommended to be served hot. For greater aroma and taste, you can additionally add chopped sprigs of fresh herbs, as well as finely chopped garlic cloves. In addition, the dish will gain more calories and richness if you pour a small amount of liquid sour cream on top.

As a result of all the steps described above, you should definitely end up with tasty, satisfying and aromatic potatoes with crispy pork.

We can say with confidence that not a single day can go without dishes with potatoes, be it an everyday meal or a festive feast. To list the number of dishes that can be prepared from potatoes, there are not enough fingers and toes.

First and second courses and even desserts are prepared from it. Some of them are popular and widely known, some not so much.

Stewed potatoes with meat is a classic that won’t surprise anyone. This is a hearty and very tasty dish. There are many variations of it: with different types of meat, with mushrooms, with vegetables. In addition to the traditional method, you can cook stewed potatoes in a slow cooker, in the oven, in pots, and even in the microwave.

A simple recipe - we follow all the traditions

Cooking potatoes according to this recipe is very easy and simple. Cooking time will depend on what kind of meat was chosen. With poultry and pork it will take less time to cook, but with veal and lamb you will have to spend a little more time at the stove.

Spices play an important role in this recipe. By experimenting with them, you can get a new taste of the finished dish every time. Now we’ll learn in more detail how to cook stewed potatoes with pork and a traditional set of spices (ground black pepper and bay leaf).

The order of the stages of cooking stewed potatoes with meat:

Wash the meat, dry it and cut into small pieces (no more than 4 cm). Fry in vegetable oil until golden brown;
Peel and wash the onions, carrots and bell peppers. Cut: onion into half rings, carrots into thin slices, pepper into strips. Add vegetables to meat and simmer for about 5 minutes;
Make a cut in the tomatoes with a cross at the base of the stalk, scald them with boiling water and remove the skin. Grind the peeled pulp into cubes and add to meat and other vegetables. Simmer for another 5 minutes;
Peel, wash and cut the potatoes into large cubes or cubes and place in a frying pan. Fry the potatoes with meat and vegetables for 5 minutes, then add water so that it covers the potatoes completely. Salt, pepper, add bay leaf and simmer for another 30 minutes until done.

Potatoes cooked in a slow cooker are different from those cooked in a saucepan or frying pan. Due to the fact that the potatoes are cooked under pressure, which is created under a closed lid, they turn out stewed and crumbly, while retaining their shape and nutrients.

Required ingredients:

500 grams of pork;
1 kilogram of potatoes;
1 onion;
1 carrot;
1 liter of boiling water;
1 tablespoon of tomato sauce;
salt and spices.

Cooking time: 1 hour 20 minutes.

Calorie content: 216.6 kcal/100 grams.

Sequence of cooking processes:

Potatoes stewed with cabbage and meat

This dish is suitable for both the lunch menu and a hearty dinner. If cabbage for this recipe can be used either fresh or pickled, then the potatoes must be of a variety that does not overcook. Otherwise, the finished dish will become a shapeless mess.

Required ingredients:

300 grams of meat;
400 grams of potatoes;
400 grams of cabbage;
1 medium onion and 1 carrot each;
1 tablespoon of tomato paste;
3 tablespoons vegetable oil;
salt and spices.

Cooking time: about 1 hour.

Calorie content: 191.8 kcal/100 grams.

The stages of cooking stewed potatoes with meat and cabbage:

Fry the meat, cut into medium-sized pieces, in 2 tablespoons of vegetable oil;
Wash, peel and chop the potatoes not very finely. Shred the cabbage;
Sauté chopped onions and carrots in the remaining vegetable oil. When the vegetables are half cooked, add tomato paste and a little water. Let simmer for a few minutes;
Place meat, potatoes, cabbage, sautéed onions and carrots with tomato paste on the bottom of the pan. Pour water to cover the vegetables, add salt and seasonings;
Then put the pan on the stove and simmer, without opening the lid if possible, until cooked for about 30-40 minutes;
Serve the dish hot; top with chopped herbs.

Let's diversify the dish with mushrooms

Stewed potatoes with meat turns out to be new tasty and very satisfying if you cook it with mushrooms. The peculiarity of this recipe is that potatoes, mushrooms, and meat are fried separately and then stewed together.

Required ingredients:

500 grams of potatoes;
350 grams of pork neck;
350 grams of champignons;
100 grams of onions;
2 tablespoons vegetable oil;
0.5 cups of tomato juice;
bay leaf, spices and salt.

Cooking time: 55-60 minutes.

Calorie content: 191.7 kcal/100 grams.

Sequence of cooking stewed potatoes with meat and mushrooms:

Cut the pork neck into small pieces and fry in a frying pan without adding oil. Since pork neck usually has fat, the meat will be fried in lard, which will melt while heating the pan;
In a frying pan greased with vegetable oil, fry peeled and chopped champignons together with onions until golden brown;
Cut the prepared potatoes into the same pieces as the meat. Fry in vegetable oil on each side for no more than 5 minutes;
Place meat, potatoes and mushrooms in a thick-bottomed pan, pour in tomato juice, add spices and salt;
Mix the contents of the pan, cover with a lid and put on fire. The potatoes should simmer for another 15-20 minutes.

Cooking a hearty lunch in pots

It is difficult to answer the question: is stewed potatoes with meat and vegetables in a pot the first or second course? But we can definitely say that it is tasty and satisfying. For it, you can use any meat (chicken, pork, beef) and any vegetables (carrots, green beans, green peas, corn, cauliflower or Brussels sprouts) fresh or frozen.

Required ingredients:

400 grams of meat;
600 grams of potatoes;
600 grams of vegetable mixture;
50 grams of butter;
salt and spices.

Cooking time: 2.5 hours.

Calorie content: 194.5 kcal/100 grams.

Work progress:

Prepare the meat. If it is chicken, then simply cut it into medium pieces, if it is pork, be sure to fry it, and if it is beef, fry it and simmer in its own juice;
Cut the peeled and washed potatoes into medium cubes, slices or cubes and mix with vegetables. If using frozen vegetable mixture, it does not need to be thawed first;
Place the meat in pots, top with potatoes, vegetables, salt and spices. There is no need to add water, the juice from meat and vegetables is enough;
Cover the pots with lids and simmer for an hour and a half in the oven at 160 degrees. If the temperature is high, the vegetables will begin to burn, and the meat may remain tough;
For the finished potatoes with meat, add 1 teaspoon of oil to each pot. It will give the vegetables a pleasant creamy taste.

Whether the stewed potatoes will turn out crumbly, but at the same time retaining their shape, largely depends on the type of root vegetable. If the potatoes contain a lot of starch and boil quickly, then it will not be possible to stew them properly.

The following tricks will help you correct the situation a little or play it safe:

If prepared and chopped potatoes are soaked for 20-30 minutes in cold water, the starch will be washed off from their surface. This way the pieces won't fall apart;
If the potatoes boil very quickly, then first you need to simmer the vegetables and meat until almost done, and add the potatoes last.

When cooking, you should always use a saucepan, frying pan or Dutch oven with a thick bottom. The lid should be opened as little as possible. If you cook in pots, then unleavened dough can easily replace the lids. So, with stewed potatoes and meat you will also have delicious aromatic homemade bread.

Bon appetit!