The name "ragout" can be worn by any dish, which includes only vegetables, or their combination with meat, slowly stewed in a brazier or multivark. After long quenching, the vegetables become soft and exchange their flavors with each other or with the sauce in which they are cooked. In the recipes, we will describe in detail the technology for preparing various varieties of ragout on a plate.
Stew of chicken with potatoes and vegetables
Even chicken fillets can become soft and tender in the company of an abundance of thick tomato sauce and vegetables. In the recipe, the elementary set of ingredients will turn into a simple and hearty dinner, which is prepared from and to no more than an hour.
Ingredients:
- chicken fillet - 1, 9 kg;
- fennel - 2 onions;
- garlic - 2 teeth;
- young potatoes - 430 g;
- tomatoes in its own juice - 650 ml;
- chicken broth - 320 ml;
- sweet pepper - 340 g;
- flour for sprinkling.
Preparation
Having seasoned large cubes of a chicken fillet, roll them in a flour and toasty up in an abundance of vegetable oil in a brazier or any other thick-walled ware. When the bird acquires a golden hue, put the fennel in it and wait for a couple of more minutes until the blush grasps it. Pour the chicken with broth and tomatoes, put the potatoes, chopped garlic chives, lower the heat and stew the stew for 40 minutes. 10 minutes before the end of cooking, put the rings of sweet pepper, stir the dish and leave it under the lid for 15 minutes.
How to cook a stew of vegetables with potatoes and cabbage?
Fans of vegetarian food or adherents of a healthy diet must try this recipe: the abundance of a variety of vegetables, coupled with tomato sauce and herbs, is so self-sufficient that it does not require any additions.
Ingredients:
- green beans - 470 g;
- young cabbage - 420 g;
- potatoes - 480 g;
- garlic - 2 teeth;
- water (vegetable broth) - 240 ml;
- a handful of spinach;
- Dried oregano, basil, fennel seeds - by pinch;
- tomatoes in the juice itself - 640 ml.
Preparation
Potato tubers are cut into slices and poured into cold water. Leave the potatoes to simmer for about 2 minutes after boiling, then drain the water. Warm the boiled tubers brown on warmed oil, mix with garlic scraped and remove from heat. In a separate bowl on a drop of olive oil fry beans with rings of sweet pepper and chopped cabbage leaves. Season the fried vegetables with a mixture of dried herbs, pour half a cup of water and leave everything for 10 minutes until the liquid completely evaporates. Mix the vegetables with potatoes and tomatoes in your own juice, pour in the remaining broth. After another 10 minutes, pour the dried herbs, put the spinach and stew ready.
Stew of pork with vegetables and potatoes
Ingredients:
- garlic - 4 cloves;
- onion - 95 g;
- pork - 950 g;
- olive oil - 35 ml;
- Dried rosemary, thyme - 1/2 teaspoon each;
- dry white wine - 230 ml;
- tomato sauce - 210 ml;
- laurel leaves - 4 pieces;
- potato - 420 g;
- carrots - 290 g;
- canned peas - 110 g.
Preparation
Half-rings of onions and chopped garlic teeth fry in olive oil and add to the frying pieces of pork. When the last grab, sprinkle the base of the dish with dried herbs, leave for another 5 minutes and pour all the wine with tomato sauce. Lay the laurel leaves and simmer the meat for half an hour. To the pork with a thick sauce, add the diced potatoes and carrots, after another 15 minutes, pour the peas and leave a stew of vegetables with potatoes and meat on fire for the same period of time. Serve the aromatic dish yourself or in the company with a slice of fresh bread.