Potatoes with stew. How many pleasant memories and nostalgia in these words. Especially for older people, because this is a whole era - and hiking trips, and camps, and home dinner with the family.
If these words are not associated with anything, then you need to urgently correct the situation. We will teach you how to cook a very tasty potato with stew. Cooking this dish is very convenient when there is a jar of stewed meat in stock and there is no time to defrost the meat or the refrigerator is empty at all.
In this dish, the main thing is to choose the right stew. Give your preference to jars with the state stamp of GOST. A product with such a stamp undergoes a series of checks, which means that the likelihood of receiving a low-quality product is reduced to a minimum.
It is also worth paying special attention to the name. Beef stew, pork stew, chicken stew - these are exactly the names that should attract attention in the first place. But “home-style stew”, on the contrary, can prepare you an unpleasant surprise. Home-cooked stew is the best option, here you are sure of the quality of the product, we previously told.
We figured out the stew, it's time to start cooking.
Taste Info Second potato dishes / Stewed potatoes
Ingredients
- Stewed meat (beef, pork or chicken) - 1 b.;
- Potatoes - 4 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Tomato paste - 2 tbsp. l.;
- Vegetable oil - 2 tbsp. l.;
- Salt, pepper, bay leaf to taste;
- Fresh herbs for decoration.
How to cook stewed potatoes with stew in a pan
Rinse and clean vegetables well. Finely chop the onion, chop the carrots on a grater.
Saute onion and carrot in hot vegetable oil until soft.
Add the tomato paste to the veggies and mix well.
Add all the canned stew to the pan. Stir very thoroughly to break up any lumps formed and turn off the stove. Potato dressing is ready.
Peel potatoes and cut into small cubes. Try not to make the cubes too small so as not to turn the future dish into porridge.
Dip the potato cubes in boiling water and boil until tender. You can also fry the potatoes in a pan until they are golden brown, but this method is not suitable if you do not want to spend too much time cooking, since you will have to fry the potatoes in parts, while you can cook all the cubes at the same time.
Drain the water from the potatoes into a separate container and set it aside. The solution will still come in handy.
Add the vegetable and stew mixture to the potatoes.
Mix well, add salt and black pepper to taste. Pour the potatoes with the stew with the remaining potato broth so as to completely cover the dish.
Put the pot on the fire and bring to a boil. Reduce the heat and simmer with the lid closed for about 5-10 minutes so that all the ingredients take on the taste and aroma of each other. At this point, you can season the dish with any spices, such as bay leaf. You can also add green peas - fresh or frozen - to the pot with stewed potatoes. 1 minute before turning off the stove, sprinkle the dish with finely chopped fresh herbs.
Serve stewed potatoes with stew hot immediately after cooking.
- It is not necessary to cook this dish in a saucepan on the stove. You can use ceramic pots and instead of stewing under a closed lid, sweat potatoes with stew in the oven. A slow cooker set to the “Baking” mode can also facilitate the process of preparing this dish.
- It is better to abandon the use of spices altogether and limit yourself only to salt, black pepper and bay leaves, since even without unnecessary seasonings, potatoes with stew turn out to be very fragrant and tasty.
Each hostess tries to diversify the daily menu. And if it is not difficult to prepare delicious side dishes for the festive table, difficulties can arise with ordinary food. Sometimes there is not enough time and imagination to prepare a delicious dinner. This is especially true for second courses. All women used stew at least once in cooking. Try stewed potatoes with stew.
You will see, your household will be satisfied. Despite such classic ingredients, this dish is distinguished by its unique and rich taste.
Cooking potatoes with stew in a saucepan
The simplest recipe for preparing such a second course is stewed potatoes with stew in a saucepan. You can choose the stew at your discretion: pork, goose, beef, chicken. Prepare the necessary ingredients and kitchen utensils. Let's start the cooking process.
Compound:
- potato;
- carrot;
- any stew in pieces;
- bulb onions;
- Bulgarian or allspice;
- salt and seasonings.
Cooking:
Read also:
The recipe for delicious potatoes with vegetables and stew
To diversify your daily diet, we recommend trying stewed potatoes with stew and browned vegetables. This dish will be not only nutritious, but also healthy, and the vegetables will give the side dish an extraordinary taste. Let's look at the recipe step by step with a photo.
Compound:
- potato;
- tomatoes - 3-4 pcs.;
- sour cream - 50 g;
- Bulgarian pepper and peas;
- carrot;
- sunflower oil;
- onion;
- Bay leaf;
- seasonings and salt;
- garlic;
- stew.
Cooking:
The second dish in a slow cooker in a hurry
The slow cooker has now become an indispensable tool for many housewives, because with the help of such a simple kitchen appliance you can cook many different and delicious dishes. The most important thing that a woman needs is only to prepare all the ingredients, cut them, send them to the multicooker bowl and set the desired program mode. It is especially convenient to cook in a slow cooker when you do not have enough time.
Stewed potatoes with stew can also be cooked in a slow cooker. Such a side dish turns out to be crumbly, tender, soaked in spices, seasonings and fat. Believe me, a dish cooked in a slow cooker will not leave your household indifferent. Let's take a look at the steps in the preparation.
Compound:
- potato;
- Bay leaf;
- onion;
- garlic;
- carrot;
- stew (it is best to use beef);
- salt, seasonings;
- allspice;
- greenery.
Cooking:
- Before starting cooking, make sure that you have all the necessary ingredients at hand.
- At the preparatory stage, we clean the potatoes, onions and carrots, wash them all thoroughly and cut them. Onions can be cut into half rings, and carrots can be cut into cubes.
- The next step is uncorking the stew. After that, put the contents of the jar in a deep bowl.
- The stew should be thoroughly mashed with a fork so that no large pieces remain. Thus, its juice and rich taste will saturate the potatoes. Fat and liquid should not be decanted from the jar, as potatoes will be stewed in them.
- We prepare the multicooker bowl and fix it. We do not use sunflower or butter for stewing.
- We put all the ingredients in a bowl: potatoes, carrots, onions, stew, bay leaf.
- Salt and season everything with spices.
- Then add 2-3 tbsp. l. boiled water (can be hot).
- Once again, mix all the ingredients thoroughly.
- Close the lid and install the "Extinguishing" program.
- Cooking time is 60-70 minutes.
- At the end of the program, mix the stewed potatoes with stew and transfer to a saucepan. The dish is ready to eat.
Potatoes with stew is a dish that can be quickly prepared and perfectly satisfies hunger when there is absolutely no time to cook delicious dishes. You don’t need to be a chef to cook, however, according to our recipes, you can cook a very appetizing dish that will look like an expensive dish from a restaurant.
The assortment of stew is quite diverse. In any store you can buy canned beef, pork, chicken and even horse meat. To be sure of the safety and quality of the product, canned food must be selected with the GOST mark. This ensures that the meat contained in the container has been thoroughly tested and meets the requirements for food packaged goods, which means that it can be safely eaten.
When buying canned food, do not forget to look at the amount of meat content in it, it should be at least 70%.
Most often, stew cooked with potatoes helps out in the country, hiking, fishing, etc. Also, this dish can be prepared quickly and inexpensively by busy students with limited budgets.
The dishes prepared with its addition are hearty and tasty. There are several options for cooking stewed potatoes in different ways.
Stewed foods are healthier than fried foods. Guided by the correct principles and nuances of cooking stew, you will get wonderful, delicious dishes.
Important principles:
- In the preparation of stewed meat dishes, onions are a very important detail. To preserve juiciness, it is better to fry the meat on onions, and you should not stir it too often during frying.
- When stewing potatoes with stew, it is always necessary to have a supply of liquid to add if it evaporates.
- It is best to stew foods on moderate heat.
- In order not to oversalt the dish, be sure to consider the salt content in the stew.
Recipe for cooking potatoes with stew in a slow cooker
Potatoes cooked according to this recipe are very juicy. It is best served hot, sprinkled with finely chopped fresh dill.
- 1 kg of potatoes;
- 1 can of stew;
- carrots, onions 1 pc.;
- a bunch of dill;
- french herbs;
- water.
1. To begin with, we prepare the vegetables: rinse thoroughly under water and peel.
2. Then chop the carrots on a coarse grater and finely chop the onion. We send everything to the slow cooker - an excellent device that replaces the hob or oven.
4. Put the contents of the jar on a plate and chop large pieces of meat with a fork and knife.
5. We send meat to vegetables. We take a small amount of spices, sprinkle them with stew and vegetables.
6. Since the stew and French herbs contain salt, add only a small pinch of salt. Pour in two tablespoons of water and mix everything well, evenly distributing the meat, vegetables and spices.
7. Close the lid of the multicooker, select the extinguishing program and start it for 1 hour.
After the specified time, we take out the finished potatoes, put them in plates and enjoy the taste.
Potatoes with stew stewed in a saucepan
An easy recipe for all times. Despite the use of simple ingredients, it is great as a first course for lunch. If desired, you can add sour cream or mayonnaise to it.
For cooking you will need:
- young potatoes - 7 pcs;
- 250 gr. any stew;
- water - 1 - 2 glasses;
- 1 head of onion;
- 1 carrot;
- green onions or dill;
- 2 bay leaves;
- salt and ground pepper to taste.
1. We clean the tubers, wash and cut into two parts. Fill with water, put to cook on fire until half cooked.
2. While it is cooking, cut the carrots into small circles and chop the onion.
3. Then spread the stew and onions with carrots to the potatoes. Sprinkle with salt and pepper, put the bay leaf, reduce the heat and simmer everything until tender.
When serving, sprinkle with dill or green onions.
It is most convenient to serve a stew in sauce in a deep plate so that the sauce does not spread.
Fragrant potatoes with stew cooked in a regular saucepan turn out to be quite rich - an excellent substitute for various meat broths.
How to cook delicious potatoes with stew in a pan
An amazing recipe for stew gravy for potatoes. This nutritious dish made from ordinary products will not leave indifferent even the most demanding lovers of hearty meals.
For cooking you will need:
- 6 -7 large potatoes;
- a can of beef or any other stew;
- 2 onion heads;
- vegetable oil;
- half a head of garlic;
- Bay leaf;
- 1 teaspoon turmeric;
- ground pepper;
- a bunch of green onions.
For cooking, we will use two pans.
1. Clean the onion and cut into half rings.
2. We also peel the garlic, cut into small slices, add to the onion and fry a little in vegetable oil.
3. Next, open a can of stew and put the contents in a pan, break large pieces of meat with a wooden spatula for mixing. The fat from the jar will melt on its own during the frying process. Add bay leaf, sprinkle with pepper. Cover with a lid and leave on low heat so that the lavrushka gives its taste.
If the stew is dry, add some water.
4. Potatoes must be peeled and washed, then cut into cubes, not very thin and not very small, so that they do not turn into porridge, and fry in oil over high heat. Ideally, it is better to fry in butter, it turns out tastier.
5. Sprinkle the turmeric over the potatoes and leave to fry for a minute to form an appetizing crust, then stir and let fry for another minute. You can even overcook a little so that the crusts are a beautiful brown color, they will soften as soon as you add the liquid stew.
6. Mix everything and leave for about 10 minutes if the potatoes are not cooked.
7. Sprinkle the finished dish with chopped green onions. The smell and appearance of home-cooked in a frying pan is not inferior to the royal roast from the restaurant.
Serving such a dish on a beautiful plate, guests and loved ones will enjoy the spicy taste of potatoes with stew, appreciate your efforts and perhaps even ask for more.
Delicious recipe with mushrooms
This hearty and delicious recipe takes about 1 hour to prepare. The taste of potatoes is so rich that it is impossible to break away. Serve such a versatile dish as a full-fledged and independent for lunch or dinner.
For cooking you will need:
- 300 - 400 gr. fresh mushrooms (preferably champignons);
- 9 - 10 pcs. potatoes;
- 2 medium carrots;
- 1 can of stew (beef or chicken);
- sunflower oil;
- ground pepper, salt to taste;
- greenery.
1. We peel the potatoes, wash them, cut them into large cubes and put the bay with water over medium heat. After boiling, cook in a closed saucepan over low heat.
2. Pour oil into the pan and fry the grated carrots. Simmer over medium heat, stirring constantly for a few minutes.
4. Then put pre-peeled and chopped mushrooms in softened carrots with onions.
We simmer everything for about 5 minutes, after which we spread the stew from the jar in small portions on top. Sprinkle with salt and pepper, and if desired, you can add aromatic herbs and bay leaf. Simmer everything together for about 6 more minutes.
5. Carefully drain the water from the pot with boiled potatoes, but not necessarily all, and mix with mushroom frying. We leave to stew a little more under the lid for 5 - 7 minutes.
A delicious nutritious meal is ready!
Cooking option with vegetables in a cauldron
This method is suitable for cooking on hiking trips, fishing or just gatherings in nature. Dishes cooked on a fire in a cauldron are especially juicy and unusually fragrant, thanks to eco-friendly material.
A big advantage of cooking in a cauldron is its thick cast-iron walls. Such cookware perfectly withstands high temperatures and is suitable for use on an open fire at any time of the year. There are also cauldrons with a flat bottom, for cooking on stoves.
The main thing in this dish is to choose the right stew, canned food should contain a lot of meat.
For cooking you will need:
- a can of pork stew with a content of 97% meat;
- about 2 kg of potatoes;
- 2 small carrots;
- 1 eggplant;
- 1 red bell pepper;
- 2 heads of onion;
- garlic 5 - 7 cloves;
- vegetable oil.
1. All vegetables must be cleaned and washed. They need to be cut fairly large for the stew.
2. Pour vegetable oil into a cauldron and send sliced garlic, onions and carrots to fry in it.
If you did not find the vegetables indicated in the recipe, you can replace them with any other. Do not be afraid to experiment, so you get a new dish to taste.
4. Lay and fry potatoes in a cauldron.
We cut the tomato coarsely, after scalding it in boiling water and removing the skin.
5. Add eggplant, pepper and tomato to potatoes. After the vegetables, put the pork stew.
If you want to make a stew with a lot of gravy, pour hot boiled water.
6. Salt the dish and simmer until tender.
To cook stew with stew on the stove, it will take 10 - 15 minutes from the start of boiling, and for the method of cooking in nature - a little longer.
Another culinary masterpiece is ready!
Potatoes with stew and stewed vegetables are served hot along with herbs.
Delicious potatoes with stew and tomato paste
Another version of a simple recipe to diversify your menu. For it, you can use any stew with a small amount of fat, so that the potatoes do not turn out too fatty. And tomato paste can be replaced with ketchup.
For cooking you will need:
- 1 can of stew;
- 1 large carrot;
- 4 - 5 large potatoes;
- 1 head of onion;
- 2 tbsp tomato paste.
1. Clean, wash and chop onions and carrots. Fry in a pan until softened.
2. Peel, wash and dice potatoes. Send to boiling, slightly salted water, cover tightly with a lid and cook until tender.
3. Add the tomato paste to the vegetables in the pan and stir for a few minutes to evaporate the glandular taste of the paste.
4. Transfer the vegetable dressing to the prepared potatoes and mix well.
The dish is ready to eat.
Stewed potatoes with stew can be served separately with a salad of fresh vegetables.
Enjoying the taste of this dish in various variations, you understand that such a simple component as this canned food can serve as an alternative to ordinary meat, the main thing is to choose a quality product. We hope that our recipes will please the housewives and help you quickly, inexpensively and very tasty prepare a decent lunch or dinner.
Bon appetit!
I always have a couple of jars of stew in my fridge. When I have little time to cook, I open a jar of stew and make potatoes with it. You know, the dish comes out very tasty. For example, I added stew just to boiled pasta, but there was no such effect. Stewed potatoes with stew in a saucepan come out many times tastier. All my family members eat it with great pleasure. Therefore, if you do not know where to use the stew, or if you, like me, do not have time to cook, then you can safely use this step-by-step recipe.
Potatoes for cooking this second course can be used both old and young. Stew can be pork, chicken or any other. When I have homemade rabbit stew, I use it. For the finished dish, I recommend preparing some kind of vegetable salad. For example, it can be a salad of radishes and eggs or a salad of fresh cabbage and cucumbers. How to fill vegetable salads is up to you. I'm sure you'll like this one too. 
Required components:
- 4 potatoes,
- 1 onion,
- 1 carrot,
- 1 clove of garlic,
- half a can of stew,
- 1 tablespoon of tomato paste,
- salt and ground pepper to taste,
- 1 tablespoon of vegetable oil.
Recipe with photo step by step:
Peel the potatoes, cut them into pieces. Put in a saucepan or ladle, fill with water, add salt. Boil potatoes for 15 minutes. 
Fry onions and carrots in a frying pan, pouring vegetable oil into it. Then add a tablespoon of tomato paste. 
Put the pieces of stew, fry for 3 minutes. 
Add meat and vegetables to potatoes. Simmer everything for 15 minutes. 
Serve potatoes with stew immediately to the table, poured into a deep bowl and sprinkled with green onions, garlic or chopped parsley. Oh, and don't forget to make a vegetable salad. pay attention to
There was a time when stew with potatoes was considered a delicacy. In Soviet times, it was not easy to get the treasured tin can. Now stew is sold at every step, and the younger generation does not consider it a value. I advise you to surprise the family by preparing a slightly forgotten, but tasty and satisfying dish. Everything will take 45-50 minutes of time.
It is better to buy pork or beef stew of the highest grade, which has less fat. Together with the vegetables listed in the recipe, you can use pickles, zucchini, hot peppers and mushrooms.
Ingredients:
- potatoes - 6-7 pieces;
- stew - 1 can (350 grams);
- onions - 1-2 pieces;
- garlic - 1-2 cloves;
- large tomato - 1 piece;
- carrots - 1 piece;
- butter - 1 tablespoon;
- vegetable oil - 2-3 tablespoons for frying;
- tomato paste (sauce) - 2 tablespoons;
- greens - to taste;
- salt and pepper - to taste.
How to cook stew potatoes
1. Cut the onion into thin half rings, the garlic into small slices. Grate carrots on a coarse grater or chop into thin circles. Chop the tomato as small as possible.
2. Put the stew on a plate. Remove all white fat, otherwise it will harden on the finished dish. Mash the cleaned meat with a fork. Cut large pieces into several small ones across the fibers.
3. Peel the potatoes, cut into slices or cubes of medium size (3-6 cm).
4. Put the pieces in a saucepan, pour water a couple of centimeters above the potato layer.
5. Put the pot on the fire, bring to a boil, then reduce the power of the stove to a minimum. Simmer under the lid, stirring occasionally so that the potatoes do not stick to the walls.
6. Heat up a frying pan with vegetable oil. Put the onion, fry for 5-7 minutes over medium heat, stirring until golden brown.
7. Add carrots, fry for another 3-5 minutes until the pieces are soft.
8. Put the tomato in the pan, fry for another 2-3 minutes.
9. Add tomato paste (sauce), mix, wait until the vegetable mixture boils.
10. Put the stew in the pan. Lightly add heat, stirring fry for 3-4 minutes.
11. Add the contents of the pan to the pot with potatoes (pre-drain the excess broth, if left). Simmer over low heat covered for 5-7 minutes.
12. Chop the greens.
13. Add herbs, garlic and butter to the pan. Stir, cover and remove from heat. Let it brew for 3-5 minutes.
14. Arrange hot potatoes with stew on plates and serve.
