Nutrients, Calories, Benefits of Chicken, Broiler Chicken, Ham, Stew

How To Make The Perfect Stew (5 Amazing Recipes)

Stew is a dish in which vegetables are combined with meat, fish, legumes, mushrooms or seafood. The stew is seasoned with sauce and stewed, sometimes baked. National recipes from different countries of the world fall under this definition - Russian goulash, French fricassee, German Eintopf, Japanese chankonabe.

Stews differ from soups in their thick consistency and longer cooking time; it is not so much boiled as languishing over a slow fire. The latter can be called the basic principle of this kind of dishes. And here's another thing that is important when preparing a stew:

Proper cutting of vegetables implies that the longer the product is boiled, the finer it should be chopped and added to the pan earlier. If there are eggplants in the list of ingredients, then they will first have to be cut, salted and left for half an hour. Then they are washed under running water and then used according to the recipe. Such actions are necessary to remove bitterness. Spices and seasonings are better to lightly ignite on fire, this will help to fully reveal their taste potential. Water should only slightly cover the main products, but stew on vegetable or meat broth will be richer and more satisfying. At the end of cooking, you can add 50 ml of dry white wine to fish, vegetable, mushroom dishes, and dry red wine to meat. Stew is the perfect occasion for culinary experiments, you can mix different vegetables and sauces. The main thing, so that among them there is a product that will give the density of the liquid. They can be legumes, potatoes, meat, mushrooms, pumpkin.

Ragout with rabbit

Take 1 kg of rabbit meat (allowed with bones), 60 g butter, 2 onions, 1 carrot, 3 bell peppers, 5 potatoes, 5 celery stalks, 3 tomatoes, vegetable oil, dry red wine, vinegar, water or vegetable broth, rosemary, oregano, dry adjika.

Cut the meat into large pieces and fry for 10 minutes in a deep frying pan or in a saucepan with a thick bottom. Mix 3 ml of vinegar in 50 ml of water and pour over the meat. When the liquid boils away, you need to add 100 ml of wine, and again keep it on low heat until it evaporates completely, but do not forget to stir.

Cut the potatoes into cubes, onions into half rings, peppers and celery into strips, send to the meat, pour in 300 ml of water or broth, salt, leave to stew until the potatoes are ready. Then add a pinch of spices, butter, cover and simmer for 10-15 minutes over low heat.

Italian vegetable stew

You will need 4 sweet peppers, 1 onion, 5 potatoes, 3 tomatoes, half a lemon, 2 eggplants, olive oil for frying, dried basil, celery, sugar.

Cut potatoes into cubes, fry, add chopped onion and finely chopped eggplant. In a separate pan, fry the grated or chopped tomatoes in a blender for 3 minutes, add chopped peppers, celery, basil and 1 tsp to them. Sahara. Pour in 100 ml of water and simmer for 10 minutes over low heat. Then send to the rest of the vegetables and salt. Simmer under a closed lid for 10-15 minutes, then turn off the heat, squeeze the juice of half a lemon into the stew, mix and let it brew.

fish stew

You need to take 1 kg of pitted fish fillet, preferably sea, 3 squash, 2 bell peppers, 1 onion, 2 tomatoes, 100 g of fresh dill.

Divide the fillet into small pieces, salt and fry in vegetable oil. In a separate pan, fry the diced patissons, after 10 minutes add finely chopped onions, chopped peppers and thinly sliced ​​tomatoes to them. Then you need to cover with a lid and keep on low heat for another 10 minutes, so that the tomatoes release the juice. Send the fish to the vegetables, mix, add chopped dill, simmer together for 5 minutes, then keep the same amount under a closed lid. Before serving, you can sprinkle the stew with lemon juice.

mushroom stew

It will take 0.5 kg of champignons or oyster mushrooms, 2-3 tbsp. tomato paste, 4 potatoes, 1 onion, 1 carrot, half a can of canned peas, corn oil, paprika.

Cut the potatoes into cubes, carrots into strips and fry for 12-14 minutes in a deep frying pan. Then add finely chopped onions and mushrooms, after washing them and cutting them into large pieces. Stir, salt, add paprika, keep on fire for 15 minutes, stirring regularly. Then send the peas and tomato paste to the rest of the ingredients, pour in boiled water, preferably warm. It should be enough so that some of the products are on the surface. Stir the stew again and cover with a lid. Remove from heat after 10 minutes and leave to infuse. Sprinkle with green onions before serving.

Rustic ragout

The recipe involves a large number of ingredients that are prepared separately and then combined together. Therefore, you will need several pans, a large cauldron or a cast-iron pan.

Take 0.5 kg of potatoes, 1 ear of corn, 1 carrot, 1 onion, 4 tomatoes, 1 bell pepper, 100 g of pumpkin, 1 eggplant, 100 g of beans, 300 ml of chicken broth, 50 g of flour, 10 g of cinnamon, sugar, salt, vegetable oil, three types of cabbage - Brussels sprouts, cauliflower and white cabbage, 200 g each.

Cut the pumpkin into slices, salt and fry until half cooked. Boil beans and corn. Cabbage, pour boiling water, salt and keep for 15 minutes over high heat. Then turn off, grind with a blender, and drain the water into a separate container. Cut potatoes and carrots into cubes, onions into half rings and fry, add finely chopped eggplant and pumpkin to them, salt and continue to simmer slowly. In a separate pan, fry the grated tomatoes, add flour and 1 tsp to them. sugar, pour 100 ml of broth from cabbage. Switch off after 5 minutes.

Send beans, corn, cabbage, fried vegetables to the cauldron, pour everything with sauce and broth. Simmer over low heat, stirring regularly. After 10 minutes, taste for salt, season with a pinch of cinnamon and finish cooking.

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