Potato with stew - 6 recipes

Stewed potatoes are the easiest, most tasty and inexpensive way to quickly cook lunch or dinner. Serve the dish with vegetable salads or homemade pickles. Very appetizing!

Fried potatoes with stew in a pan

The main ingredients of the recipe:

• onion - 1 pc.;
• a pinch of ground pepper;
• potatoes - 0.7 kg;
• sunflower oil - 45 ml;
• stew - 0.5 kg;
• fresh parsley - 20 gr;
• salt to taste.

Cooking Option:

1. From the jar, transfer the stew to the bottom of the pan, pour vegetable oil and heat treatment until the meat becomes golden brown.
2. Rid the onion from the husk and chop into cubes.
3. Chopped peeled potato tubers into small cubes.
4. In a pan where the stew was fried, transfer potato wedges and cook them until half cooked for 10 minutes.
5. Throw chopped onions next, do not forget about salt and pepper.
6. Continue frying for 10 minutes.
7. After that, put the meat and cook for 5 minutes.
8. Serve the dish with herbs. Bon Appetit!

In a slow cooker

Grocery list:

• two small onions;
• one bay leaf;
• potatoes - 1.8 kg;
• salt to taste;
• water - 320 ml;
• can of stew;
• one carrot;
• black pepper.

How to cook potato with stew:

1. We clean vegetables from impurities and husks. Cut them into small pieces with a knife or a vegetable cutter.
2. We pour them into the bowl of the multicooker.
3. Large chopped peeled potato tubers.
4. Sprinkle it with any seasonings and salt.
5. Put the stew from the can and add it to the vegetables in the slow cooker, add the lavrushka.
6. Close the lid, set the kitchen appliance to the "Extinguishing" mode and select the time - 30 minutes.

Read also:how to fry potatoes in a pan

Stewed potatoes with stew in a pan

Recipe Components:

• butter - 20 gr;
• eight potatoes;
• one carrot;
• a can of stew;
• sunflower oil - 15 g;
• one onion;
• salt - 15 g;
• garlic clove;
• ground pepper and herbs to taste.

Cooking potatoes step by step:

1. We remove onions and garlic from the husks and finely chop with a knife.
2. Peel the remaining vegetables. Shred the carrots in circles as thin as possible.
3. From the tin can, spread the stew on a plate, remove white fat from it.
4. With a fork, we turn the meat pieces into gruel.
5. The washed potato tubers are cut into small cubes, we fall asleep in a pan.
6. Pour water from above so that its level is half the level of potatoes.
7. Turn on the fire at low power and simmer the dish, stirring from time to time.
8. Separately, first pass the onion for 5 minutes, and then the carrot for 4 minutes with the addition of vegetable oil.
9. We spread tomato sauce to vegetables, after 3 minutes we add the stew.
10. After 5 minutes, transfer the contents of the pan to the potatoes.
11. Pour salt with pepper, bring the mixture to a boil.
12. After that we reduce the power of the fire and simmer another 7 minutes.
13. Next, put a piece of butter, chopped herbs and garlic. Mix the mass and remove from the stove.

Recipe for cooking in a cauldron

Basic ingredients:

• a pinch of salt;
• potato tubers - 1 kg;
• a pinch of black pepper;
• onion - 1 pc.;
• stew - 1/2 kg;
• a bunch of fresh dill;
• sunflower oil - 30 ml;
• one bay leaf.

Step by step cooking:

1. We process vegetables: grind potatoes into cubes and send to the bottom of the cauldron, pour oil and fry for 20 minutes.
2. Finely chop the onion and load onto the potato.
3. Cook the vegetables for another 10 minutes.
4. Open the stew, remove the top layer of white fat, and transfer the meat to the cauldron.
5. Pour salt with pepper, put a bay leaf. Do not overdo it with salt. Remember that the stew is already salty.
6. Pour a little water and simmer for half an hour under the lid.
7. Spread the finished steaming dish on plates, garnish with chopped dill. Bon Appetit!

Read also:how to cook potatoes in the microwave

Vegetable stew with potatoes and stew

In this recipe, you can use any vegetables of your choice, as well as fruits.

You will need:

• liquid oil - 40 ml;
• one tomato;
• three potatoes;
• three garlic cloves;
• young zucchini - 0.25 kg;
• one carrot;
• white cabbage - 0.25 kg;
• a pinch of dried Provence herbs;
• half a can of stewed beef;
• half hot pepper;
• one red apple;
• salt to taste;
• one onion.

Cooking a quick vegetable stew:

1. We wash all vegetable products under the tap, remove the peel and husk.
2. The first finely chopped onions with carrots. These vegetables are sent to a deep frying pan and passaged in oil for 7 minutes.
3. Next we send slices of juicy tomato. Stew all together, sometimes stirring the mass with a spatula.
4. Peeled zucchini and potato tubers into cubes. When the fry is lightly browned, load them into the pan.
5. You can add a little ketchup if you like it. But we already have a tomato.
6. Pour 200 ml of pure water, switch the fire to low power, pour salt.
7. After 10-15 minutes, load the finely chopped cabbage.
8. Cut the apple peeled from the red peel into pieces and send it to the pan after the cabbage. It will give our stew a pleasant acidity.
9. Continue cooking until excess liquid evaporates. We try the dish on salt, pour dried herbs.
10. Now you can add the stew, finely chopped hot pepper and a lot of crushed garlic.
11. We put the lavrushka, wait until the food boils and serve.
12. The entire cooking process will take 60 minutes.

Read also:jacket potato

Stewed roast with potatoes in the oven

Even with such simple ingredients as stew and potatoes, you can cook delicious, wonderful dishes for your family.

What you need to take:

• cloves of garlic - 3 pcs.;
• potatoes - 0.6 kg;
• salt - 15 g;
• beef stew - 0.5 kg;
• onion - 1 pc.

The cooking process step by step:

1. Remove vegetables from peels and husks.
2. Prepare a baking dish - its sides and surface must be coated with sunflower oil or fat from the stew.
3. Onion with half-rings and lay on the bottom of the form.
4. Sprinkle with a pinch of salt.
5. We turn potatoes into thin circles. Their layer should cover the onion layer.
6. Place beef stew on top.
7. Cover the dish with shiny foil.
8. It remains to put it on a shelf in the oven, preheated to 200 degrees.
9. The first half hour we bake the dish under the foil, and the next 15 minutes - in the open.
10. The casserole is covered with a delicate appetizing crust on top and remains tender and juicy inside. Enjoy the wonderful taste of the dish. Bon Appetit!

How to choose a delicious stew?

When buying stew, we want the jar to have tasty meat slices, and not some kind of grayish mass. Therefore, you need to buy the product deliberately and carefully.

1. Pay attention to the name written on the can label. It should say “Braised lamb” or “Braised pork,” etc. But, in no case "Stew".
2. Secondly, this product is produced in accordance with GOST. So it should be printed on the bank. The standard by which meat is cooked is written in small letters next to the composition.
3. Structure. It should only have 6 ingredients: meat, fat, onions, salt, bay leaf and pepper. No preservatives, flavoring agents or soy!
4. On each jar, the marking is pressed in block letters. For this product, labeling begins with the letter A. This means that the dish is made from meat.