Ragout of tomatoes. Beef stew Tomato stew for the winter

A side dish or an independent dish - tomato stew with the addition of zucchini, peppers, vegetables of your choice.

The dish is good both as a side dish and as an independent dish. Perfectly diversifies the Lenten table.

Celery root (peeled) - 500 g
Tomato - 600 g
Onion - 2 pcs
Soy sauce (Kikkoman) - 4 tbsp. l.
Garlic - 3 tooth.
Vegetable oil - 1 tbsp. l.
Cilantro - 1 bunch.
Walnuts (crushed, for serving)

Heat the oil in a saucepan and sauté the onion sliced in half rings for 5 minutes over medium heat.

Tomatoes need to be cut crosswise, scalded with boiling water, doused with cold water, peeled, cut into pieces. Mince the garlic and half the cilantro.

We send chopped garlic to the onion, mix cilantro and hold on fire for a couple of minutes.

Add tomatoes and soy sauce, cover with a lid. Cook on low heat for 30 minutes.

Peel the celery, cut into slices, and then into thick sticks about 5cm long.

Put the celery in the tomato sauce. Bring to a boil, cover and cook at a gentle simmer for another 20-30 minutes, until the celery is tender. In the process of cooking, pepper and you can salt. I do not add salt, Kikkoman soy sauce does a great job of regulating the taste of this dish.

Celery sticks with tomatoes are ready. When serving, sprinkle with crushed walnuts and chopped cilantro.

Recipe 2, step by step: bell pepper and tomato stew

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 vegetable stew during the consolidation and stabilization phases of the Dukan diet.

For cooking, use any variety of young peas - shelling or sugar.

The dish is usually cooked before serving, but the next day it tastes even better.

bell pepper - 350 g;
carrot - 120 g;
tomatoes - 100 g;
zucchini - 200 g;
onions - 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.

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 from the pod that connects its halves.

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!

Recipe 3: Vegetable Zucchini and Tomato Stew

In the summer, vegetable stew becomes one of the most popular dishes - it is cheap, the taste is always different and it is relatively quick and easy to prepare. In the preparation of vegetable stew, the main thing is not the proportions of the products - they can be arbitrary - but the technology by which it is prepared. It is important not to overcook the vegetables so that they remain in pieces and at the same time fully reach readiness. Prepare a vegetable stew with zucchini, peppers and tomatoes over low heat, then the vegetables, having given their taste to other components, will gradually soften, absorb oil, gravy, spices and aromas. A stew is considered ideal in which the pieces of vegetables become soft, while retaining their shape and structure.

You need to lay the vegetables in the stew one by one, starting with the densest in structure and adding soft ones at the end. In our recipe, soft vegetables are zucchini and tomatoes, but the set can be changed following the basic recommendations.

potatoes - 5-6 medium tubers;
zucchini - 1 medium or 2 small;
onion - 2-3 small heads;
carrots - 1 pc;
tomatoes - 2-3 large;
parsley or cilantro - a large bunch;
freshly ground black pepper - 3-4 pinches;
red pepper (not hot) - 0.5 tsp;
ground sweet paprika - half a teaspoon;
vegetable oil - 4-5 tbsp. spoons;
water or vegetable broth - 1.5 cups;
fresh herbs, young garlic, tomatoes - for serving.

For vegetable stew, all products must be cut into large pieces: cut the carrots into circles or cut them in half lengthwise and cut them into slices 1-0.5 cm thick. Cut the onions in half, chop them into wide half rings.

You don’t need to cut the skin from zucchini, peel it only if the vegetables have already outgrown, the skin has become dense, tough. Cut the zucchini into large cubes with sides of 3 × 3 cm. Peel the potatoes (if young - rub with a brush or coarse sponge), cut into large pieces of arbitrary shape.

Pour a sufficient amount of vegetable oil into a deep frying pan or saucepan. The first to send onions to well-heated oil so that it gives its flavor to the oil. Fry the onion strips for about two minutes over medium-high heat until the edges begin to dry out. Add carrots to the onion, fry it already on low heat, softening the top layer and not browning.

After about two or three minutes, the carrots will become shiny, soaked in oil - now it's time to add the potato pieces. Season with spices immediately and stir with a spatula to coat the potatoes with oil. Fry the potatoes on low heat for a few minutes. As it fries, it will become lighter, as if transparent, but it is not necessary to brown the potatoes.

Pour water (broth) into a frying pan or stewpan, salt, mix. Cover with a lid and simmer on low heat for 15 minutes until the potatoes are almost done.

Take out a piece of potato, check for softness. If it cuts easily or kneads with a fork, add zucchini. If still harsh, increase the heat and wait until the potatoes become soft. After adding zucchini, simmer vegetables without covering for 5-7 minutes.

Zucchini will quickly become soft, almost transparent. At this time, you can already add tomatoes, cut into large pieces. Stir, taste for salt, add salt immediately if necessary. After adding the tomato, do not stir the vegetable stew any more so that the tomatoes remain in pieces. Bring to readiness over low heat, remove from heat, cover and leave to gain taste.

Serve lean vegetable stew with tomatoes hot or warm, with greens, finely chopped garlic and fresh vegetables. If the dish is not prepared in a lean version, you can add sour cream at the end of cooking or put it in a separate gravy boat when serving. Bon Appetit!

Recipe 4: Eggplant and Tomato Stew

A recipe for lovers of tasty and healthy food, fasting people and supporters of vegetarian food. I personally prefer vegetable stew with eggplant and tomatoes as a side dish for meat or fish. Although the dish itself, thanks to eggplant, has a rich taste, nutritious, but at the same time light and amazingly tasty. Therefore, you can submit it as the main one.

eggplant 3 pcs.
bell pepper 2-3 pcs.
tomatoes 2-3 pcs.
carrot 1 pc.
onion 3 pcs.
garlic 3 cloves
vegetable oil 30-50 ml
pepper to taste
salt to taste
greens to taste

Prepare the ingredients for the eggplant stew. Eggplant will need a medium size. We clean the vegetables, wash them with water and dry them. Onion cut into large strips. Remove the seeds from the pepper and cut it into cubes. Cut the peeled carrots into slices. Scald the tomatoes with boiling water, remove the peel, cut the flesh into slices.

Cut the eggplant into thin slices. Put eggplant circles in salted water for 15 minutes so that bitterness comes out of them. After we drain the water, dry the circles and put them in a pan with vegetable oil, fry on both sides. Then remove, put on a dish lined with a napkin to absorb excess fat. When the circles have cooled, cut them into four parts.

Fry the onion in a pan with oil for 5-7 minutes, stirring occasionally.

Then add the carrot slices and fry the vegetables for another 5 minutes.

Add tomato slices and eggplant slices to the rest of the vegetables. Stir and simmer vegetables for another 10-15 minutes.

Add salt, ground pepper, herbs and chopped garlic to taste. Mix the spices with vegetables and remove the pan from the heat, covering it with a lid.

Recipe 5: Eggplant, Pepper, Tomato Stew

This elementary recipe for vegetable stew with zucchini, tomatoes, peppers and eggplant is a godsend for a summer diet. A vitamin dish with young seasonal vegetables turns out to be bright, fragrant and relatively light. Optionally, you can supplement the standard set of ingredients with additional products or your favorite spices / herbs that will give your stew individuality and specificity.

eggplant - 1 pc.;
zucchini - 1 pc.;
sweet bell pepper - 1-2 pcs.;
ripe tomatoes - 2-3 pcs.;
onion - 1 pc.;
garlic - 2-3 teeth;
fresh greens - ½ bunch;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

Zucchini and eggplant, washed, cut into equal cubes of medium size. To rid the eggplant of a possible bitter taste, sprinkle them with salt and leave for 15-20 minutes, then rinse thoroughly with water.

Sweet pepper, cleaning out all the seeds, chop into cubes.

Tomatoes are peeled. To do this, pour fresh tomatoes with boiling water and hold for 5-10 minutes, after which we immediately immerse them in a container of ice water. From the temperature drop, the vegetable skin will soften and will be removed quite easily. Grind the pulp of tomatoes with a knife.

Heat up a deep frying pan with oil. We cut the onion into thin half rings, finely chop the garlic cloves and spread them on a hot surface. Fry for a couple of minutes over medium heat.

As soon as the half rings of the onion become soft, we load the cut of sweet pepper to the fragrant oil. Increase the temperature to a maximum and, stirring, fry the contents of the pan for 2-3 minutes.

Next add zucchini and eggplant. Without stopping stirring, keep the vegetable "mix" on high heat for a couple more minutes.

Next, lay out the juicy pulp of tomatoes (in the absence of fresh fruits, you can put a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to a minimum and simmer the vegetables under the lid for about 20-25 minutes. 5-10 minutes before the end of cooking, season the dish with salt / pepper.

When serving, sprinkle the vegetable stew with eggplant and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are great here.

Our vegetarian dish is ready! We serve vegetables hot or cold - it will be delicious in any form. Bon Appetit!

Recipe 6: Green Tomato Vegetable Stew

In autumn, green tomatoes remain on the bushes, which are no longer destined to ripen under the sun's rays, as night frosts are approaching. Green tomatoes can be used in a variety of vegetable dishes or as an addition to a salad. I offer a recipe for a delicious vegetable stew with green tomatoes.

Red onion 1 pc.
Tomato 5 pcs.
Bulgarian pepper 2 pcs.
Bay leaf 2 pcs.
Salt to taste
Sugar to taste
Sunflower oil 20 ml.
Garlic 3 cloves
Dill 2 sprigs

Pour sunflower oil into a frying pan and put on fire. Cut the onion into half rings, pour into the pan and sauté 3-5.

Cut green tomatoes into pieces and pour into a pan with onions.

We clean the red bell pepper, cut it and send it to the pan. We mix everything.

For taste, add bay leaf, salt and a little sugar. A pinch of sugar will soften the acidity of the green tomatoes. Cook the stew for 20 minutes under the lid.

Finely chop the garlic and add to the cooked stew.

Vegetable stew of green tomatoes and bell peppers is ready, add it with fresh herbs and serve to the table, bon appetit.

Recipe 7: Hearty Potato and Tomato Stew

3-4 pcs. medium sized potatoes
200 gr. or a quarter of a small white cabbage
300 gr. or 6-7 pieces of fresh tomatoes or tomato paste to taste
50 gr. or 1 medium carrot
250 gr. zucchini or any vegetable of your choice
1 large onion
2-3 garlic cloves (optional)
vegetable oil
salt, pepper, spices as desired

Chop cabbage into long strips or cubes. Cut potatoes into cubes.

Grate carrots or cut into small pieces. Onion cut into cubes or rings.

Finely chop the garlic.

Cut zucchini into cubes.

Cut the tomatoes into large cubes (you can first remove the skin by dousing the tomatoes with boiling water).

Try to cut all the vegetables so that the cooking time is the same.

Put potatoes on the bottom of the pan, cabbage with carrots on top. Pour drinking water so that the water slightly covers the potatoes. And simmer on low heat for 4-5 minutes.

Then add zucchini, tomatoes, salt, pour in water, if necessary, and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown.

Mix stewed vegetables with fried onions, add water as needed and simmer until vegetables are fully cooked.

Turn off the stove, add garlic, cover the stew with a lid and let it brew for 5-7 minutes so that the vegetables are saturated with the aroma of garlic.

Vegetable stew with cabbage, tomatoes and potatoes is ready. Bon Appetit!

Recipe 8: Tomato, Pepper and Onion Stew (Step by Step Photos)

The technology for making tomato stew with peppers and onions is quite simple, it consists of several processes: preparing vegetables, slicing, stewing. Therefore, even a novice cook will perfectly cope with this dish. Such a stew can be included in the menu of people who watch their figure, as well as vegetarians, or it can be cooked during fasting.

eggplant fruits - 1-2 pcs.;
carrots - 1 pc.;
onion turnip - 1 pc.;
zucchini fruits - 1 pc.;
salad pepper (fleshy) - 1-2 pcs.;
ripe tomato fruits - 2-3 pcs.;
sunflower oil (refined);
finely ground salt;
seasonings for vegetables.

We clean the eggplant fruits from the peel, then cut into medium-sized cubes and sprinkle with salt. After 10 minutes, pour boiling water over them and squeeze out moisture.

We also peel the zucchini fruits (if the fruits are milky, then this process can be skipped). Next, take out the middle with seeds, and cut the pulp into cubes.

We clean the salad pepper from internal seeds, and cut the pulp, like other vegetables.

Finely chop the peeled onion with a knife. We clean the carrots and cut them coarsely.

Chop the tomatoes too.

Put the onions, carrots into the heated oil in a frying pan and sauté until lightly browned.

Then add pepper and zucchini, continue to fry vegetables for 3-5 minutes.

Then add the rest of the vegetables - eggplant, sliced tomatoes, and simmer the dish over moderate heat until cooked.

Add salt and seasonings to taste.

Bon Appetit!

Recipe 9: Cabbage and Tomato Stew (Step by Step)

The stew has a rather mild neutral flavor of stewed vegetables, dominated by the aroma of cabbage. However, you can make this dish more savory by adding bright spices (suneli hops, Provence or Italian herbs) to it, as well as more fresh herbs to your taste (dill, parsley, cilantro, basil or green onions). Prepare vegetable stew with zucchini, tomatoes and cabbage according to this simple recipe, and you will get a versatile side dish for all occasions!

500 - 600 g white cabbage
1 medium zucchini
1 medium carrot
1 medium onion
400 g tomatoes
3 - 4 garlic cloves
40 ml vegetable oil
salt pepper

To prepare cabbage and zucchini stew, wash white cabbage and chop into long thin strips.

Peel the zucchini and cut into small cubes.

Put the cabbage and zucchini in a cauldron, pour 3 tbsp. l. vegetable oil and put on a small fire.

To prepare cabbage stew, it is advisable to use thick-walled dishes so that the vegetables slowly languish in their own juice and do not burn. Instead of a cauldron, you can take a large pot, frying pan or saucepan with thick walls and a bottom.

Stew vegetable stew for 20-30 minutes until vegetables are soft. If the vegetables almost did not give liquid, it is necessary to add a little boiling water to them during the stewing process so that they do not burn.

It should be borne in mind that young summer vegetables cook faster than winter ones that have undergone long-term storage.

While cabbage and zucchini are stewed, let's take care of other vegetables. Peel the onion and chop finely. Peel the carrots and grate on a coarse grater.

In a small skillet, heat 2 tbsp. l. vegetable oil and fry the onions and carrots over medium heat for 8-10 minutes until translucent.

Wash the tomatoes, incise shallowly crosswise in the region of the stalk and completely pour boiling water over. After 2 minutes, drain the boiling water and rinse the tomatoes with cold water. After this procedure, they can be easily peeled, starting from the stalk.

When else to cook vegetable stew, no matter how summer? At this time of the year, absolutely everything contributes to the preparation of such a tasty and healthy dish: an abundance of fresh seasonal vegetables at an affordable price, and the body’s thirst for useful vitamins and trace elements that has accumulated by this time, and summer itself simply obliges you to prepare colorful dishes to match your mood.

What I love about vegetable stew with tomatoes is its simplicity. Here, simplicity is literally everything. More than simple ingredients, ease of preparation, almost impossible to spoil the dish. The taste and aroma of vegetable stew with tomatoes is also very simple, understandable and does not cause mixed feelings. A simple dish of stewed vegetables that everyone will love.

You can add vegetable stew with tomatoes with any kind of meat, be it fried or stewed meat, sausages, or even do without such an addition. With a slice of bread, this vegetable stew with tomatoes is no less tasty, especially when it comes to gravy. It is so delicious to soak it with a piece of fresh bread. This wonderful gravy is formed for the most part thanks to the tomatoes in the composition of the dish. Tomatoes in the process of stewing release juice, which combines with all flavors, oils and seasonings, resulting in an excellent team taste. Tomato juice is also added to this vegetable stew for a more pronounced taste. It can be replaced with tomato paste diluted in water. I will talk about the proportions of such a replacement a little lower.

Ingredients:

3-4 medium potatoes
2 medium carrots
2 zucchini (medium size)
2 tomatoes
300 ml of tomato juice or fruit drink or 300 ml of water + 2.5 tablespoons of tomato paste
30 ml sunflower oil
Bay leaf
1 incomplete tablespoon of sugar
0.5 tablespoon salt
0.3 teaspoon ground pepper
2 garlic cloves

Recipe for a delicious vegetable stew with tomatoes

Peel and wash potatoes and carrots. We cut the potatoes into large cubes, and the carrots into circles and semicircles, depending on its size.

In a large frying pan with high sides (or a roasting pan), heat 30 ml of sunflower oil, and then put the potatoes and carrots there. Fry the vegetables over medium heat, stirring occasionally with a spatula. As soon as they saw that the potatoes and carrots began to “stick” - it's time to move on to adding the next ingredient.

Wash two medium-sized zucchini thoroughly and cut into semicircles.

Add zucchini to the pan with partially cooked potatoes and carrots, continue to fry the vegetables further and do not forget about stirring.

My tomatoes and cut into cubes (or as you like, the shape of the slicing does not play a role here).

After 5 minutes from the start of frying the zucchini, add the tomatoes and bay leaf. From this point on, the frying process will smoothly turn into the stewing process. The tomatoes will release their juices and the vegetables will cook, literally boil in their juices.

Tomato juice. We need 300 ml of it. You can take the same amount of tomatoes in your own juice or replace the juice with water + tomato paste. Dissolve 2.5 tablespoons of tomato paste in 300 ml of water.

We send tomato juice to the pan to the vegetable stew. At this stage, add salt, sugar and pepper to the dish. Don't be afraid to add sugar. It will give the vegetable stew a very harmonious taste. If you describe it in your own words, then the taste of such a vegetable stew with tomatoes will be sour-sweet-salty. Without sugar, the taste of the dish will be sharper and unfinished.

We cover the pan with a vegetable lid, change the heat to a minimum and simmer the stew with tomatoes for another 20 minutes. During this time, you should look under the lid a couple of times and slightly “move” the vegetables with a spatula.

At the very end of cooking vegetable stew with tomatoes (literally 2 minutes before turning off the fire), add a couple of garlic cloves. We clean the teeth and chop them finely or pass them through a garlic press, then send them to the vegetable mass and mix.

This quick, delicious tomato and bell pepper stew recipe is not for winter storage. Most likely, this is such an express recipe for making a quick snack, or you can even call it a country recipe for making stews. In summer, such a tomato dish turns out to be simply unusually bright in taste and fragrant. And another plus of a quick stew is an incomparable appetizer for barbecue and any meat cooked on fire. And if you have a desire to add any more vegetables to the tomato stew, then this is only welcome.

Ingredients:

0.5 kg ripe tomatoes
0.5 kg bell pepper, different colors are better
2 small onions
salt, herbs, seasonings to taste
a couple of tablespoons of vegetable oil

Cooking method

It’s better to remove the skin from the tomato first, don’t worry, it’s not at all long and very simple, and cut them into 4-6 pieces into slices. Cut sweet pepper in half, wash, remove seeds and cut into transverse strips. Cut the onion into medium half rings and start frying first in a pan with high sides in vegetable oil. Then add Bulgarian sweet pepper to it and simmer for about 5-8 minutes. Add the chopped tomatoes to the vegetables in the pan, salt to taste and simmer the stew for about 20 minutes under the lid, stirring occasionally. Bon Appetit.

Appetizing and easy-to-cook tomato and pepper stew at home will be a real find for lovers of vegetable dishes. Ragout can also be an excellent side dish for meat or fish.
Servings Per Container: 2-3
A simple recipe for homemade tomato and pepper stew step by step with a photo. Easy to cook at home in 25 minutes. Contains only 241 kilocalories. Author's recipe for home cooking.

Preparation time: 11 minutes
Cooking time: 25 min
Amount of calories: 241 kilocalories
Servings: 4 servings
Reason: For lunch

Complexity: Easy Recipe
National cuisine: home kitchen
Dish type: Hot dishes, Stew

Ingredients for three servings
Bulb - 1 Piece
Garlic - 1-3 Cloves
Tomato - 4 Pieces
Sweet pepper - 2 Pieces
Carrot - 1 piece
Tomato paste - 1 teaspoon
Salt - 1 Pinch
Paprika - 1 Pinch
Black pepper - 1 pinch
Parsley - 1 Pinch
Vegetable oil - 2 tbsp. spoons

Step by step cooking
This is a fairly simple tomato and pepper stew recipe that is perfect for busy housewives.
The first step is to prepare the vegetables. Peel the onion and cut it into small cubes, pass the garlic through a press.
Grate the peeled carrots on a fine grater.
Heat a little vegetable oil in a frying pan and add the onion and garlic. Fry for a couple of minutes and then add the carrots.
Meanwhile, wash and deseed the sweet pepper. Cut it into medium cubes or stripes.
Tomatoes can, if desired, be peeled and cut in the same way as peppers.
Add to skillet with fried vegetables. Salt and pepper everything to taste, add a little paprika. Also, a stew of tomatoes and peppers at home can be supplemented not only with other vegetables, but also with chicken, for example.
Put the pepper in the pan and pour water to cover the vegetables.
Simmer over medium heat for about 15 minutes and then add the tomatoes. Let them boil a little and the dish can be removed from the heat.
Add a little chopped parsley on top and you can serve the dish to the table.
Now you know how to make tomato and pepper stew quickly and very tasty.
Bon Appetit!

Homemade beef stew is a dish for those who love meat. I cook it especially, and pepper stew often appears on our menu. This is a hearty dish, reminiscent of veal or beef goulash, with lots of sauce and stewed sweet peppers flavored with cilantro. Meat with pepper is ideal 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 cooked 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, garlic and hot peppers should be added to the composition of vegetables. The beef stew should be noticeably spicy, but not hot, 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 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 coarsely and fry in 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.