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Vegetable stew with bell peppers, tomatoes, potatoes. Beef stew. Ingredients for three servings
Homemade beef stew is a dish for those who love meat. I cook it especially, and pepper stew often appears on our menu. This hearty meal, reminiscent of veal or beef goulash, with a lot of sauce and stewed sweet peppers seasoned with cilantro. Meat with pepper is ideally combined with a side dish of mashed potatoes or with regular fresh bread.
To prepare such a beef stew, I was prompted by a recipe for an interesting Caucasian dish - buglam. It is often called the shepherd's dish. Meat for buglama is lamb. Thinly sliced meat is put into a cauldron along with tomatoes, onions, sweet and hot peppers and, after adding spices, the meat and vegetables are stewed, literally languishing over low heat for a very long time. They say that the smell of fresh meat haunted the whole area.
Now more common beef buglama, which is cooked at home in a saucepan. Buglama, made from beef or veal, is somewhat similar to Hungarian or, although it is prepared without potatoes. By the way, goulash is considered a traditional food of Hungarian shepherds and in consistency it is closer to thick soups. Beef ragout is made from pre-fried pieces of meat, just like goulash.
Pre-fried and then stewed veal or beef becomes soft and juicy. Large chunks of meat in a thick sauce of chunks of pepper, onion and tomato - a delicious boneless beef stew that's quite spicy and a bit spicy. The highlight of the dish is that it is abundantly sprinkled with cilantro, meat with pepper is then especially tasty.
Beef stew with peppers, onions and tomatoes is easy to cook even at home. To give the sauce a pleasant sour taste, we add tkemali to the sauce - homemade Caucasian sauce made from wild cherry plum.
Stewed veal and beef tend to cook much longer than pork, but the meat becomes soft and absorbs the taste of the sauce - this is important. In addition to sweet peppers and tomatoes, it is worth adding garlic and spicy pepper. The beef stew should be noticeably spicy, but not spicy like another well-known dish - meat with pepper.
Beef stew. Step by step recipe
Ingredients (2 servings)
- Beef 1 kg
- Tomatoes 0.5 kg
- Red hot pepper 1-2 pcs
- red bell pepper 2-3 pcs
- Onion 1 pc
- Garlic 3-4 cloves
- Tkemali sauce 2 tbsp. l.
- cilantro 1 bunch
- Butter 50 g
- Salt, black pepper, hot pepper, coriander spices
- Beef stew works well from the shoulder or back - lean meat with a minimum of connective tissue and bones. It can be young veal or beef, but you should not cook from old meat, it is tough and takes a long time to cook. Although, if you have time, this is fine and the meat with pepper will turn out great. If the meat was frozen, it must be transferred from the freezer to the refrigerator compartment in advance. Then it will not leak during the defrosting process.
Nice piece of beef for stew
- If desired, you can take more vegetables than indicated. Be sure to need different peppers - sweet and hot, onion and garlic. Ripe tomatoes, if they are not available, can be replaced with high-quality homemade ones. tomato juice. we harvest annually from wild cherry plum, it is often found in our forests - it turns out spicy and tasty. This is a constant addition to meat sauce, instead of tomato ketchup.
Vegetables and herbs for stew
- For beef stew, it is very important to brown the meat and vegetables well before stewing. Wash the beef, remove the remnants of fat and films, cut out the bones and cartilage. Cut the meat into large pieces. Heat the butter in a frying pan and fry the beef pieces on it until a golden crust begins to form.
Cut the beef into large pieces and fry butter
- Peel the onion and cut into strips. Fry the onion for 2-3 minutes and, as soon as it becomes soft, add the peeled and finely chopped hot pepper. Fry meat and vegetables for a few minutes. Vegetables should become soft, but not fried until the color changes.
Add onion and hot pepper
- Remove seeds from sweet pepper and cut into cubes. Add pepper to meat and fry until soft. Add tkemali sauce, salt and pepper a little with black pepper, add 0.5 tsp. ground coriander and additionally ground hot pepper to taste. Peel the garlic and finely chop it. Add garlic to meat and vegetables. By the way, tkemali sauce, as a rule, contains all the necessary spices, this should be taken into account. Remove seeds and skin from tomatoes, cut into cubes and add to vegetables.
Calories: 375.86
Cooking time: 30
Proteins/100g: 1.85
Carbs/100g: 6.98
Vegetable stew with peppers and tomatoes, the recipe with a photo of which I offer, is suitable for a lean and vegetarian table. You can also cook this during the consolidation and stabilization phases of the Dukan diet.
For cooking, use any variety young peas- shelling or sugar.
The dish is usually cooked before serving, but the next day it tastes even better.
It will take 30 minutes to prepare, 3 servings will be obtained from these products.
Ingredients:
- Bulgarian pepper - 350 g;
- carrot - 120 g;
- tomatoes - 100 g;
- zucchini - 200 g;
- onion- 130 g;
- green peas - 150 g;
- garlic - 3 teeth;
- green chili pepper - 1 pc.;
- olive oil - 10 g;
- celery (greens) - 25 g
- salt - 4 g.
How to cook at home
How to cook vegetable stew with sweet peppers and tomatoes (3 and 4 stages of the diet).
Throw finely chopped onion into a preheated brazier, greased with olive oil. Simmer on a low heat until transparent, the onion should become soft, but not fried. 
Add grated carrots, saute for about 10 minutes. 
Cut the tomatoes into cubes, add to the pan. When you put tomatoes in a stew, it is better to remove the skin from them, but this is not necessary. 
Peel the bell pepper - cut off the stem and a small piece of the pod, cut in half, remove the seeds. We wash the pepper under the tap, cut it into thin strips, throw it after the tomatoes. 
Zucchini cut into small cubes. We cut off the peel from mature zucchini, it can be tough. We also remove the developed seeds from mature vegetables, leaving only the pulp. 
Add shelled peas. Green peeled peas need to be peeled - peeled, that is, removed from the shell.
Young green peas in pods can be put in a stew along with the pod. The fact is that the so-called sugar peas are edible as a whole, you don’t even need to remove the thread that connects its halves from the pod. 
Season the stew - add garlic passed through a press or finely chopped garlic and a small green chili. 
We cook vegetable stew with sweet pepper for 15 minutes, a few minutes before cooking, put finely chopped celery greens. 
Serve warm, season with yogurt sauce to taste. Bon Appetit! 
Also try to cook
An assortment of diced sautéed seasonal vegetables, including aubergines with their pleasant sweet and sour flavor, is the suggested recipe. vegetable stew with eggplant, bell pepper and tomatoes. The amount of vegetables in this dish can vary according to personal preference, but potatoes should not be present here.
And one more important nuance: pleasant taste vegetables, permeated with a delicate aroma of garlic, it will turn out if garlic is added to a ready-made, but still hot stew.
TIME: 50 min.
Easy
Servings: 4
Ingredients
- eggplant - 3 pcs.;
- hot pepper - a pinch;
- tomatoes - 3-4 pcs.;
- garlic - 1 tooth;
- Bulgarian pepper - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- vegetable oil - for frying.
Time: preparation - 30 minutes, cooking - 20 minutes.
Cooking
We wash the eggplants under running water, cut off the sepals. Then cut the eggplant into pieces. 
Sprinkle the cut pieces with salt. We leave them in a bowl with salt so that bitterness comes out of the eggplants, while we ourselves are engaged in the rest of the vegetables. 
We clean the onion, cut it. 
We clean the carrots, wash them, rub them on a coarse grater. 
We wash the sweet pepper, clean it from seeds, cut into squares. 
Saute the chopped onion until transparent.
Then we pour the grated carrots to the onion, sauté together.
During this time, eggplants covered with salt managed to give juice, got rid of bitterness. Squeeze out the moisture from the eggplant with your hands. Pour generously into a separate pan. vegetable oil, put the pan on the fire. Only when the pan with oil warms up, pour the eggplants squeezed out of moisture into it, fry them.
Add chopped sweet pepper.
Pour onion with carrots into eggplant with pepper, mix.
Letting the tomatoes in a saucepan with boiling water, we clean them from the skin.
Peeled and fairly finely chopped tomatoes are added to the rest of the vegetables.
Add some chopped hot pepper. Take one clove of garlic, peel it and set aside. Garlic, pre-finely chopped, add at the very end of cooking sauté.
We mix all the vegetables, place in a cauldron. You can add 1/2 tablespoon to the stew tomato paste and a pinch of ground black pepper. You can not add salt, because the eggplant is already salty. Simmer in a casserole with the lid closed for 20 minutes. During the stewing, gently stir the stew several times. If necessary, add more tomatoes to the stew for juiciness of the dish.
