Recipes for delicious stewed dishes

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Sunday, April 22, 2020 20:24 + to quote book

Stewed dishes are quick and easy to prepare and always turn out tasty, satisfying and nutritious. Canned meat will come to the rescue when you need to feed your family in a short time or when you don’t have fresh meat on hand at the right time.

What to cook from stew?

Recipes with stewed meat will surprise you with their variety and possible variability.

1. You can quickly get an appetizing second dish by adding heated canned food to pasta, mashed potatoes, boiled or baked vegetables.
2. Any cereal porridge with stew is quick and easy to prepare
3. Pilaf cooked with the addition of stew or as a main course is incredibly tasty.
4. Instead of fresh meat, you can use canned meat to prepare roasts, stewed vegetables, stews, pies or casseroles.
5. Dishes made from beef stew, canned pork, poultry, and rabbit are equally tasty.

How to cook pasta with stew?

Navy-style pasta with stewed meat is a recipe that will help out in times of catastrophic lack of time for cooking. In just 20 minutes you can cook a delicious lunch or dinner and feed your hungry family plenty of it. Carrots can be excluded from the recipe or, on the contrary, the composition of the fry can be expanded by adding other vegetables.

Ingredients:

• stew - 1 can;
• pasta – 200 g;
• onions and carrots - 1 pc.;
• vegetable oil and butter – 30 g each;
• salt, pepper, herbs.

Preparation

1. Boil the pasta, drain, season with butter.
2. Fry the onions and carrots in vegetable oil, add the stew, heat for 5 minutes, adding spices and herbs at the end.
3. Mix pasta with fried stew and vegetables and serve immediately.

Pearl barley porridge with stewed meat

The meal will be not only tasty, but also incredibly healthy if you prepare stew with barley. The latter can be cooked in the traditional manner on the stove in a saucepan, steam the cereal for 12 hours in a thermos, or entrust the preparation of porridge to a multicooker by selecting the appropriate mode and setting the timer for 2 hours.

Ingredients:

• stew - 1 can;
• pearl barley – 200 g;
• onions – 1 pc.;
• carrots – 2 pcs.;
• garlic – 1-2 cloves;
• vegetable oil and butter – 30 g each;
• salt pepper.

Preparation

1. The pearl barley is soaked for 6 hours, washed and boiled on the stove in water for 1 hour.
2. Add butter to the porridge.
3. Fry onions and carrots in vegetable oil, adding garlic and stew at the end.
4. Add cooked porridge to fry.
5. The pearl barley and stew are heated together for 3-5 minutes and served.

Pilaf with stewed meat

Pilaf cooked with stew cannot be called classic, but the dish manages to taste quite decent and is easy to prepare. You can make the recipe in a saucepan on the stove, in a cauldron outdoors on a fire, or in a slow cooker. The set of added spices can be compiled individually from preferred components, including cumin, barberry, saffron, coriander and others.

Ingredients:

• stew – 500 g;
• rice – 1.5 cups;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 1 head;
• vegetable oil – 50 ml;
• salt, spices for pilaf.

Preparation

1. Fry onions and carrots in oil.
2. Add stew and spices.
3. Pour in 2.5-3 glasses of water, add washed rice.
4. Cook the rice and stew until the moisture evaporates, without stirring and maintaining moderate heat.

Stewed soup - recipe

The stewed dishes prepared for the first course are tasty and nutritious. The hot dish can be filled with all kinds of vegetables, cereals, and legumes. Pea soup with canned meat is especially aromatic. If desired, you can add a slice of fried smoked sausage, brisket or bacon.

Ingredients:

• stew – 300 g;
• peas – 200 g;
• water – 2.5 l;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 clove;
• vegetable oil – 30 ml;
• salt, pepper, bay, herbs.

Preparation

1. The peas are soaked for 10-12 hours, washed and boiled in water until almost tender.
2. Add potatoes and cook for 10 minutes.
3. Add stewed meat, fried onions, carrots and garlic to the soup, add seasonings.
4. Cook the pea soup with the stew for another 5 minutes, serve hot with herbs.

Borscht with stewed meat – recipe

Like other stewed first courses, borscht will be satisfying, nutritious and will allow you to avoid preparing a second dish for lunch. Instead of tomato paste, you can use grated fresh tomatoes, tomato juice or sauce. At the end of cooking, taste the hot food and add a little sugar if necessary.

Ingredients:

• stew – 300 g;
• cabbage – 300 g;
• potatoes – 5 pcs.;
• tomato paste – 2 tbsp. spoons;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 1 clove;
• bell pepper – 0.5 pcs.;
• vegetable oil – 30 ml;
• vinegar – 0.5 teaspoon;
• salt, pepper, bay, herbs.

Preparation

1. Place chopped potatoes and cabbage in a saucepan, add water and cook until soft.
2. Fry beets, carrots and onions separately in oil until soft.
3. Combine the two fried dishes, add paste and vinegar and heat together for 5 minutes.
4. Transfer the dressing into a saucepan, add the stew, seasonings, and garlic.
5. Warm up the borscht with the stew for another 5 minutes, serve with herbs.

How to cook potatoes with stew?

The stew can be complemented with boiled, mashed or fried potatoes. In the latter case, it is more important than ever to pre-fry the canned food separately until the moisture has completely evaporated, so that the potato slices do not become soggy from the juices and remain golden brown. Serve the dish with fresh vegetables or pickles.

Ingredients:

• stew – 500 g;
• potatoes – 700 g;
• onions – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper, herbs.

Preparation

1. Fry the potatoes until half cooked.
2. Add onion, fry vegetables until fully cooked.
3. Separately, fry the stew, allowing the juices to evaporate, and transfer to the potatoes.
4. Fried potatoes and stew are heated together for 3 minutes, sprinkled with finely chopped herbs and served.

Buckwheat with stew in a frying pan

Stewed dishes such as buckwheat porridge are especially popular due to their excellent taste and quick preparation. You can simply add canned food to the traditionally cooked porridge or use the recommendations of this recipe and cook the dish in a common container: a deep frying pan or a saucepan.

Ingredients:

• stew - 1 can;
• buckwheat – 150 g;
• tomato sauce – 2 tbsp. spoons;
• mushrooms – 100 g;
• onions – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper, spices, dill.

Preparation

1. Fry onions and mushrooms in oil.
2. Add the stew and heat with stirring for 5 minutes.
3. Season the resulting roast and add the tomato.
4. After 2 minutes, add buckwheat, heat for a minute, pour in 400 ml of water, cover the container with a lid.
5. After all the moisture has been absorbed, the finished buckwheat porridge with stew is served with chopped dill.

Stew gravy

Appetizing stewed goulash is prepared much faster than the original, and is completely equal in taste. The dish will be an excellent accompaniment to a cereal or potato side dish or boiled pasta. A mixture of frozen vegetables can be replaced with a mix of fresh bell peppers, green peas, and celery.

Ingredients:

• stew – 500 g;
• mixture of frozen vegetables – 300 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp. spoons;
• vegetable oil – 50 ml;
• salt, pepper, spices.

Dumplings with stewed meat

This recipe goes perfectly with flour products. It can be prepared very quickly and has an attractive appearance and aroma. The dumplings will turn out very fluffy and melt in your mouth, suitable for a hearty and balanced dinner and are not difficult to prepare. This dish becomes more piquant if you add tomato sauce and herbs.

Ingredients:

• Stewed beef – 400 gr.;
• Water – 1.5 l.;
• Eggs – 2 pcs.;
• Flour – 160 gr.;
• Water – 150 ml;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Butter – 10 g;
• Vegetable oil – 20 gr.;
• Salt, pepper - to taste.

Cooking process:

1. Grate the carrots on a large grater, finely chop the onion, and fry in vegetable oil until golden brown.
2. Mash the beef with a fork and fry with onions and carrots.
3. To make dumplings, mix eggs, flour, water and butter at room temperature. Beat the resulting mixture and knead the dough.
4. Form dumplings and place in a pan of boiling salted water. Cook for 7-8 minutes.
5. Remove the dumplings and stir with the beef and vegetables.

What to cook from stew

For the dough: flour – 400 g sugar – 100 g milk – 150 ml eggs – 2 pcs. a pinch of salt dry yeast – 7 g butter – 50 g.

Step-by-step recipe to surprise guests with pies with potatoes and stew

1. Pour yeast into a large bowl, add sugar and milk, mix.

2. Sift flour and salt into a bowl, beat in eggs and softened butter, knead the dough.

3. Transfer the dough to a floured surface and knead for 5-6 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with a towel and leave in a warm place for 1.5 hours.

4. Meanwhile, prepare the filling: peel the potatoes, chop them coarsely and cook until tender.

5. Peel the onion, chop finely and sauté until transparent.

6. Separate the stew into fibers.

7. Mash the finished potatoes together with milk, add onion and stew to it, mix.

8. Punch down the risen dough and knead again.

9. Divide the dough into 10-12 parts, roll each into a thin flat cake, lay out the filling, and make pies. Place the finished pies on a baking sheet covered with parchment and leave for 15 minutes.

10. Preheat the oven to 200 degrees and bake the pies for 25-30 minutes.

Step-by-step recipe to please your loved ones with spicy Bulgarian soup

1. Wash the lentils, add 0.5 liters of water, and put on fire. As it boils, add cold water in two more additions.

2. Heat a little vegetable oil in a frying pan with a thick bottom.

3. Cut onion, carrots, bell pepper into cubes.

4. Fry onions and carrots in a frying pan, then add bell pepper and tomato paste.

5. Peel the potatoes, cut them into cubes, pour them into a saucepan with lentils.

6. Add finely chopped chili pepper and stew to the vegetable mixture in a frying pan, simmer for 5-7 minutes.

7. Place the vegetable mixture in a saucepan with potatoes and lentils, add salt and pepper, and cook for another 5-7 minutes.

8. Add finely chopped garlic to the pan and leave to simmer under the lid for 2-3 minutes.

pork stew – 1 can canned beans with chili – 1 can ketchup or tomato paste – 1 cup cucumber pickle – 1.5 cups bacon – 4 strips onion brown sugar – ½ tbsp.

Step-by-step delicious and quick recipe for pork with beans in mustard sauce

1. Set the oven to preheat to 180 degrees.

2. In a large form, mix the stew, beans, sugar, ketchup, mustard and brine.

3. Thinly slice the onion and cut the bacon into thin slices. We spread both of them on top of the bean-meat mixture in a thin layer.

4. Bake in the oven for about an hour until the bacon is crispy.

5. Take the finished beans out of the oven, cool slightly, mix and serve.

According to regulatory documents, stewed meat can be stored for up to 5 years, but there are well-known cases when cans of stewed meat from the times of the Patriotic War were opened and the meat inside was perfectly preserved.

Main courses with stewed meat

Stew is a universal meat product that can be used to prepare many main courses. It can not only be combined with various side dishes, but also served as an independent second course. Casseroles with stew, porridge with stew, stew with vegetables, stew in sauce - this is not a complete list of what can be prepared from stew. By the way, you can make several different sauces based on meat juice and fat from the stew, which can then be used to complement the dish. It can be garlic, flour, sour cream, tomato and even honey sauces.

Stew with prunes and raisins

Ingredients:

• Stew – 350 g;
• Prunes (pitted) – 4-6 pcs.;
• Raisins (seedless) – 50 g;
• Salt pepper.

Place prunes and raisins in warm water for 5 minutes, then rinse and chop as finely as possible. Place the stew with juice (with or without fat) into a saucepan, bring to a boil and add dried fruits, pepper and salt. Simmer, covered, for 10 minutes. After this time, the aromatic stew with prunes and raisins is ready. Serve with your favorite side dish.

Zucchini with beef stew

Ingredients:

• Beef stew – 1 can;
• Zucchini – 2-3 pcs.;
• Onion – 1 head;
• Vegetable oil – 95 g;
• Flour – 50 g;
• Greenery;
• Salt.

Bread the zucchini cut into slices in flour on both sides and fry in hot oil. Place the fried zucchini into a saucepan. Brown the chopped onion in the fat from the jar, add the stew there and stir. After 2 minutes, transfer the contents of the frying pan to the zucchini. Add a little boiling water to the pan with the zucchini and stew and simmer the contents over low heat for 15 minutes.

During this time, the components of the dish will not only become softer, but will also be saturated with each other’s aromas. Serve as a separate dish, first sprinkle with chopped herbs.

As you can see, ordinary stew can be an excellent base for many dishes. Therefore, in principle, there cannot be a problem of what to cook from the stew. Use this product for your culinary creations!