The recipe for ragout makes it possible to create a hearty and appetizing hot in one dish. It is rather not a dish, but a cooking technique in which meat, vegetables, spicy herbs and sauce reach an ideal state only with prolonged and slow quenching. If you follow the proportions and choose the right products, you can easily master the basic technology of cooking.
How to cook a stew?
The principle of cooking stew is as follows: vegetables and meat are cut into the same pieces, fried until red, and then - stewed until soft in broth or wine. Of the spices are often used black pepper peas and bay leaf, which are pawned with meat, so that they completely gave their flavor to the ready dish.
- Before preparing a stew, you should take care of cutting food. All components must be the same. The exception is meat stew: pieces of meat should be slightly more than vegetable, so meat is laid first. Before you put it in a common pot, you need to fry it. This will allow him to stay juicy and cook with vegetables at the same time.
- To the stew does not turn into a mess, you need to monitor the time. On average, the dish needs 40 minutes.
- A huge amount of water in the stew is not permissible. It is better to add a little wine, meat or vegetable broth.
Stew of zucchini and potatoes
Stew with potatoes diversifies the summer menu, when there is no desire to eat heavy food. At this time of year, you can experiment with fresh vegetables and pick them according to your taste. Especially popular are tomatoes, zucchini and peppers. They are perfectly combined with potatoes and their juicy pulp are ideal for cooking stew.
Ingredients:
- potatoes - 5 pcs .;
- zucchini - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- sweet pepper - 1 piece;
- a clove of garlic - 3 pieces;
- carrots - 1 piece;
- oil - 50 ml.
Preparation
- Onions and carrots chop and fry for 3 minutes.
- Add potatoes and pepper and simmer for 5 minutes.
- Put the zucchini, tomatoes and garlic.
- The recipe for a fragrant stew is supposed to be extinguished under the lid for 10 minutes.
Vegetable stew with eggplant
Ragout of eggplant is a dish that I want to say about: "simply, tasty and fast." To implement the recipe, only eggplants, tomatoes, onions, garlic, water and tomato paste are needed. The technology is simple: vegetables are fried and stewed until cooked. This preparation provides easy assimilation of plant fibers and fiber, which is difficult to achieve in other dishes.
Ingredients:
- eggplant - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- tomato paste - 150 g;
- water 120 ml;
- a clove of garlic - 4 pcs.
Preparation
- Onions and eggplants lightly fry.
- Add the tomatoes and garlic.
- Dissolve the tomato paste with water and pour into the vegetables.
- Cover with a cover and simmer the vegetable stew without meat for 20 minutes.
Rabbit Stew
The recipe for ragout with meat will turn into a gastronomic masterpiece, if you use rabbit meat. It becomes tender only with prolonged processing, which is ideal for stew. In this dish, pre-fried rabbit meat is long stewed with root vegetables in honey and wine. This approach is typical of classical French cuisine.
Ingredients:
- rabbit - 550 g;
- carrots - 1 piece;
- celery - 1/2 pcs .;
- turnip - 100 g;
- onion - 1 piece;
- honey - 20 g;
- thyme branches - 4 pcs .;
- oil - 60 ml;
- water - 500 ml;
- wine - 120 ml.
Preparation
- Cut the rabbit and fry until red.
- Separately, turn the turnips, celery, onions and carrots.
- All combine, add water, wine, honey and thyme.
- The recipe for ragout involves quenching about 1.5 hours.
Vegetable stew in the oven
Stew in the pots is juicy. Due to languor in the oven in the pottery, the stew turns out to be soft, but not overcooked. Food in the pots does not burn and keeps all the flavors. In order for the dish to be protiven evenly, the pot should be placed in a cold oven and only after setting the desired temperature.
Ingredients:
- zucchini - 1 piece;
- eggplant - 1 piece;
- pepper - 1 piece;
- potatoes - 2 pieces;
- tomatoes - 3 pcs .;
- water 120 ml;
- wine - 100 ml;
- onion - 1 piece;
- fresh fennel - a handful.
Preparation
- Vegetables cut and fry in a pan.
- Transfer into a pot, pour in water and wine, sprinkle with herbs.
- Bake a delicious vegetable stew in the oven for 1.5 hours at 200 degrees.
Vegetable stew with minced meat
Stew with meat has different versions of cooking. One of them, with minced meat and vegetables, is very popular in Provencal cuisine. Using chopped meat reduces the time of extinguishing, which is convenient in the hot season. In the classical version, raw beans are placed in the stew. In this recipe it is appropriate to replace canned.
Ingredients:
- ground beef - 250 g;
- canned beans - 200 g;
- eggplant - 1 piece;
- sweet pepper - 1 piece;
- tomatoes in its own juice - 230 g;
- broth - 250 ml;
- zucchini - 2 pcs.
Preparation
- Fry the ground beef for 5 minutes.
- Add chopped vegetables, beans, white wine and simmer for 10 minutes.
- Pour broth, put the tomatoes and simmer under the lid for 20 minutes.
Beef stew
Meat ragout will help to diversify the dietary diet, if you cook it from beef. The dish, consisting of lean meat and root crops, does not contain fat, is rich in fiber and protein, so it quickly satiates. This kind of meat should be dormant for a long time on a small fire, otherwise the pieces will remain stiff.
Ingredients:
- fillet of beef - 750 g;
- chili pepper - 1/2 pcs .;
- carrots - 1 piece;
- a stalk of celery - 1 piece;
- water - 850 ml;
- onions - 1 pc.
Preparation
- Large pieces of beef fry until rouge.
- Spare the onions, carrots and celery.
- Add the meat and vegetables, add chili, water and red wine.
- The recipe for beef stew requires slow quenching for an hour.
Stew of chicken
Lovers of hearty, inexpensive and simple meals can include in the home menu chicken ragout with potatoes and vegetables. The dish does not require culinary skills and special skill, you just need to put out a lightly fried chicken with vegetables for an hour. A special piquancy will bring raisins and turmeric. They will add flavor, color and oriental flavor.
Ingredients:
- chicken - 750 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- pepper - 1 piece;
- water - 1,2 l;
- turmeric - 5 g;
- raisins - 20 g.
Preparation
- Chop the portioned chicken fry.
- Add vegetables, raisins and turmeric.
- Pour in water and stew for an hour.
Irish Stew Recipe
Irish ragou is simple and unpretentious. It is made from lamb, potatoes, onions, fresh parsley and cumin. For many centuries, conservative Irish people have not gone beyond the classical recipe, preserving even a special cutting technique, which is remarkable in that meat of mutton is chopped finely, and vegetables are very large.
Ingredients:
- lamb's shoulder blade - 1,3 kg;
- potatoes - 5 pcs .;
- carrots - 2 pieces;
- onion - 2 pieces;
- parsley - handful;
- caraway seeds - 5 g;
- boiling water - 650 ml.
Preparation
- Cut the meat and fry for 5 minutes on each side.
- Add the vegetables and sprinkle 3 minutes.
- Pour boiling water, season.
- The recipe for this stew supposes quenching for two hours.
Meat ragout in the multivariate
Ragout in the multivarquet with meat will become a decoration of the table, thanks to the slow languishing in a sealed bowl. It will preserve the aromas and make the meat soft and juicy. The difference of this recipe is that the vegetables are roasted in a multivark, and the meat, for a greater rudeness, in a frying pan. After, all components are connected and prepared in the "Quenching" mode for 1.5 hours.
Ingredients:
- veal - 650 g;
- carrots - 2 pieces;
- onion - 1 piece;
- potatoes - 3 pcs .;
- pepper - 1 piece;
- flour - 50 g;
- black ground pepper - 5 g;
- broth - 500 ml;
- Dijon mustard - 20 g;
- a clove of garlic - 3 pieces;
- sprig of rosemary - 2 pcs.
Preparation
- Pieces of veal season, roll in flour and fry in a pan.
- Cut vegetables and cook in "Baking" for 20 minutes.
- Add meat, mustard, broth, rosemary and garlic.
- Tomite in the "Quenching" mode for 1.5 hours.