Many cuisines around the world feature this wonderful dish - pork stew. Its popularity lies in its ease of preparation and the small number of ingredients used in it, but housewives try to add something of their own, which is why there are so many different recipes for making pork stew.
Try to cook one of the suggested recipes, believe me, your stew will be hearty and flavorful, which means no one will be left hungry.
Pork stew with potatoes
Ingredients:
- half a kilo of pork;
- 3 large potatoes;
- 1 piece each carrots and onions;
- 2 medium tomatoes;
- 3 teeth garlic;
- laurel;
- spices;
- 1.5 - 2 liters of water.
Wash the pork well and cut into large pieces. Pour vegetable oil into the bottom of the pan, heat it thoroughly and place all the pieces of meat. Fry them on all sides, add water and let simmer over low heat for an hour.
Peel the potatoes, onions, carrots and garlic. Cut the onion into rings, grate the carrots, chop the garlic well, put everything in a frying pan and fry.
Place the potatoes in the pan with the meat, add the roasted vegetables and a bay leaf. Continue simmering for about another half hour, remembering to stir occasionally.
About 10 minutes before it’s ready, add the chopped tomato. Turn off the heat and add finely chopped herbs.
Pork stew with vegetables, cooked in a slow cooker
It’s more common to stew this tasty dish in a frying pan or oven, but you can also cook pork stew in a slow cooker.
Ingredients:
- pork – 300 g;
- potatoes – 1 kg;
- tomatoes – 3 pcs.;
- onion - 1 head;
- 1 bell pepper;
- tomato paste – 2 tbsp. l.;
- Art. spoon of mayonnaise;
- garlic - a couple of cloves;
- salt, pepper, herbs.
The meat will be more tender if you pre-marinate it in mayonnaise and keep it in the refrigerator for half an hour.
Finely chop the carrots, onions and garlic, add pieces of tomato, pepper and potatoes to them.
Place the marinated meat in a multicooker bowl, top it with vegetables, add salt and pepper. Pour a glass of water into a separate bowl, put tomato paste there, mix and pour into a bowl with vegetables and meat. Set the “stew” mode for one hour. Don't worry if you think there is too much water, it will evaporate during cooking.
Before serving, decorate the finished dish with herbs.
Vegetable stew with pork
This recipe is good because it allows you to experiment with vegetables, replacing them at your discretion.
Ingredients:
- 500 g pork;
- large onion;
- 2 small zucchini;
- 3 tomatoes;
- carrot;
- garlic clove;
- spices.
Fry the meat cut into small pieces in a frying pan along with the onion. When the meat is covered with a crispy crust, reduce the heat and pour 200 g of water into the frying pan. Add salt and pepper, cover with a lid and leave to simmer for 40 minutes.
Peel the zucchini and cut them and tomatoes into cubes, and grate the carrots. Add carrots and zucchini to the almost finished meat, stir and simmer for about 10 minutes. Then add the tomatoes and continue to simmer for another 7 - 8 minutes. Sprinkle with seasoning, salt, pepper, herbs and garlic. Mix the finished dish well and let it brew for 15 minutes.
Pork stew with champignons
Initially, beef was used in this recipe, the stew turned out very tasty, but it took twice as long to cook, so the beef was replaced with pork, and the dish only benefited from this.
Ingredients:
- 700 g pork;
- 2 carrots;
- onion head;
- 3 cloves of garlic;
- 400g champignons;
- 2 glasses of wine (dry red);
- flour – 3 tbsp;
- 2 tbsp. tomato;
- bay leaf;
- pepper, salt.
The meat, cut into pieces and well washed, should be lightly dried and fried, but not all at once, but in small portions. Place the browned meat into a saucepan.
Chop carrots, onions, garlic and fry for 3 minutes. Add flour and fry it, pour in tomato paste and, stirring, simmer for another minute, but not more than a minute.
Pour in the wine, add the bay leaf, salt and pepper and let simmer for 5 minutes. Pour the resulting sauce over the meat, turn on high heat and let it boil. Reduce heat, cover with a lid and leave to simmer for one hour.
First, second, side dish...
Tired of it? There is a dish that can replace all this and make your time in the kitchen easier!
Pork stew can be served for lunch or dinner. To prepare it, you don’t need to dirty mountains of dishes and one cauldron is enough.
Comfortable? Not that word!
Pork stew - general cooking principles
For stew, you can use not only the pulp, but also pork with bones. These are mainly ribs, as they lend themselves to careful cutting. The meat is pre-fried, sometimes stewed under a lid in its own juice. Then additional ingredients are added to it.
What to cook the stew with:
Tomato paste, spices, and herbs are added for taste. Fats are used to fry foods. When stewing, add liquid. It can be water or broth, but in small quantities. Pieces of food should not float freely in the finished dish. The sauce turns out thick, and sometimes there is no sauce at all.
Recipe 1: Pork stew with potatoes and adjika
Recipe for aromatic pork stew, which contains real adjika. The dish is fatty, spicy and incredibly tasty. Pork pulp is used.
Ingredients
0.5 kg pork;
2 onions;
0.7 kg potatoes;
1 spoon of flour;
1 head of garlic;
2 carrots;
2 spoons of adjika;
Salt pepper;
300 ml water.
Preparation
1. Wash the pork. Cut into cubes and throw into a cauldron or deep saucepan. If the meat is without fat, you can add a little oil. Fry until the juices release, then cover and simmer for twenty minutes. There is no need to add liquid.
2. While the pork is stewing, prepare all the vegetables. We clean the carrots, cut them lengthwise into two parts and cut them crosswise into semicircles. We cut the onions into cubes, the potatoes too, but larger. Peel the garlic and simply chop it finely.
3. Open the pork. If there is any moisture left, add heat and evaporate. As soon as the meat begins to fry, add onions to it. Let it brown.
4. Add a spoonful of flour. Stir quickly so that it does not form lumps. Fry for half a minute.
5. Now it’s the turn of adjika and garlic, mix them well with the meat and heat them up.
6. All that remains is to add potatoes and carrots. Fill with hot water, which needs to be salted.
7. Cover the stew and simmer under the lid. On average it takes half an hour. But we are guided by the softness of carrots and potatoes.
Recipe 2: Pork stew on the bone (ribs)
Ribs are used to prepare pork stew on the bone. With them the dish turns out rich, satisfying and very appetizing.
Ingredients
0.6 kg potatoes;
0.4 kg ribs;
1 large carrot;
2 onions;
2 tablespoons of tomato paste;
1 bunch of dill;
1 bell pepper;
2-3 tablespoons of oil;
Preparation
1. Take a cauldron and place it on the stove, add oil and heat it up.
2. Wash the ribs, dry them and cut them one at a time. If they are long, then chop them into pieces of ten centimeters. Throw it into the cauldron.
3. While the ribs are roasting, you need to peel and cut all the vegetables. Onions in half rings, carrots in strips, and potatoes in large pieces.
4. As soon as the ribs begin to brown, add the onion. After a minute, fry the carrots together until they acquire a beautiful shade.
5. Add the tomato, stir and fry for a couple of minutes.
6. Lay out the previously prepared potatoes and immediately add the bell pepper.
7. Fill the contents of the cauldron with boiling water. The water should not cover the potatoes; add a little less, otherwise the stew will turn out runny. Salt, pepper, add any spices and cover. Cook until the potatoes are soft.
8. At the end, add a chopped bunch of dill and turn off.
Recipe 3: Pork stew with buckwheat
To prepare this pork stew, in addition to vegetables, you will need buckwheat. The dish is juicy and nutritious. We use boneless pork.
Ingredients
0.5 kg pork;
1 carrot;
0.3 kg buckwheat;
1 onion;
3 tomatoes;
40 ml oil;
2 cloves of garlic.
Preparation
1. Cut the pork into small cubes, 1.5 centimeters is enough. Throw into hot oil and fry until golden brown.
2. Add chopped onion and carrots cut into strips. There is no need to grate it, otherwise the pieces will boil. We cut it larger. Let's fry.
3. Remove the skin from the tomatoes by dipping them in boiling water for half a minute. Cut into cubes and send to the pork with the rest of the vegetables.
4. Rinse the buckwheat, drain the water and add it to the future stew.
5. Now all that remains is to add the chopped pepper, spices and add water. It is better to use boiling water. The liquid should cover the stew by three centimeters. Instead of water, you can use any broth.
6. Cover the stew and cook until the cereal is ready. Then turn it off and let it sit for a quarter of an hour before serving.
Recipe 4: Pork stew on the bone with green beans
Recipe for an unusual pork stew on the bone, for which you will need green beans. If you use frozen pods, you can reduce the addition of liquid to the dish.
Ingredients
0.5 kg pork on the bone;
0.5 kg of potatoes;
0.4 kg beans;
0.2 kg carrots;
2 tomatoes;
400 ml water;
Salt, oil.
Preparation
1. Pour some oil into a thick-walled pan, heat it up and add the pork. Before doing this, the meat needs to be washed and large bones chopped. If you are using ribs, you can simply cut them with a knife.
2. Cover with a lid and simmer for half an hour. After the liquid has evaporated, the meat will begin to sizzle. It's time to add the chopped onion.
3. Next, add carrots, cut into slices, and after three minutes, tomatoes cut into slices. Fry for another five minutes.
4. Throw in the potatoes mixed with beans. Salt and pepper everything, add 300 grams of water.
5. Cover and simmer the pork stew until done.
Recipe 5: Pork stew with eggplant
To prepare a summer stew with pork, you will need young eggplants and other seasonal vegetables. You can use bone-in meat, such as ribs or tenderloin.
Ingredients
0.5 kg pork;
4 eggplants;
3 tomatoes;
Onion head;
3 potatoes;
1 carrot;
4 tablespoons of oil;
1-2 sweet peppers;
Salt, spices.
Preparation
1. Immediately cut the eggplants into cubes and soak in very salty water. Let them sit so that the bitterness comes out.
2. Meanwhile, chop the meat. If the pulp is used, then in cubes, like eggplants. If the pork has a bone, then simply chop it into portions.
3. Throw the meat into the cauldron and fry with the addition of oil.
4. Add onions to it, and then carrots.
5. Cut potatoes into strips, tomatoes into slices, pepper into strips.
6. Place on top of the vegetables in the cauldron: potatoes, then squeezed eggplants, peppers and tomatoes on them. Pour in a glass of boiling water, it’s better to salt it right away, maybe add a little pepper.
7. Cover and simmer the stew for half an hour. If necessary, we extend the time.
Recipe 6: Pork stew on the bone with cabbage and apple
For cabbage pork stew on the bone, it is better to use ribs. They need to be washed and cut in advance; if the bones are long, then we chop them into pieces of 10 centimeters. This stew can be prepared with fresh and sauerkraut, or you can use a mixture, it will be even tastier.
Ingredients
0.5 kg pork;
0.8 kg cabbage;
0.1 kg carrots;
0.1 kg of tomato sauce;
0.15 kg onions;
1 apple;
1 spoon of flour;
1 spoon of mustard.
Preparation
1. Rub the ribs with mustard, then sprinkle flour on top and fry. The oil needs to be heated until smoking so that an appetizing crust appears on the ribs. Transfer the meat to the pan.
2. In the same frying pan, sauté the chopped onion and carrots, then add the cabbage and lightly fry. If necessary, add more oil. Transfer to pork.
3. Wash the apple, cut into strips and also add to the stew.
4. Add tomato sauce, half a glass of water, spices, stir and cover.
5. Place on low heat and simmer the stew for about twenty minutes.
6. Open, add dill, turn off the heat and let it brew under the lid for half an hour.
Recipe 7: Pork stew with rice and cabbage in Ukrainian
In Ukraine this stew is called Kapustnyak. A wonderful hot dish for lunch or dinner. We use pork pulp; pieces with bones will not work.
Ingredients
0.3, kg meat;
0.5 cups round rice;
1 carrot;
0.5 heads of cabbage;
0.3 cups oil;
2 cloves of garlic;
1 spoon of tomato;
1 onion.
Preparation
1. Immediately wash the rice and soak it in ice water for about five minutes while we work on the remaining ingredients.
2. Pork should be cut into 1 cm cubes and then fried in oil.
3. Chop the carrots and onions and add to the meat, fry together for a couple of minutes.
4. Add a spoonful of tomato, and after a minute a glass of water. Let it boil and add rice, boil for six minutes.
5. Shred the cabbage and add it to the stew, add salt, pepper and cover.
6. Cook until done, add chopped garlic cloves at the end. Sprinkle with herbs.
Recipe 8: Pork stew with bone in pots
To prepare pork stew in the oven, you will need ordinary clay pots, as well as ribs. The quantity of products per serving is indicated here.
Ingredients
2 potatoes;
1-2 pieces of ribs;
0.5 onions;
0.5 carrots;
40 ml broth;
0.5 tomatoes;
30 grams of butter;
Preparation
1. Divide the butter in half. Fry the pork on one side. Brown the pieces on both sides to an appetizing crust.
2. Place the remaining oil in the pot, followed by the fried pork.
3. Add chopped half an onion, tomato and carrot.
4. Fill the pot with potatoes on top.
5. Sprinkle with spices, add a little salt and pour in the broth. You don't need to add a lot so that the stew doesn't turn out runny. Instead of broth, you can use sour cream in the same amount.
6. Cover the pots, put them in the oven at 180°C and forget about them for an hour.
If frozen pork or the meat of an older animal is used for the stew, it can be pre-marinated. It is best to rub the pieces with mustard, soy sauce or adjika a couple of hours before cooking. You can use a mixture of these ingredients. And if there is nothing suitable, then regular mayonnaise is suitable for marinating.
You don't have to squeeze a clove into the stew to add a subtle flavor of fresh garlic. You can simply rub the plate with a chopped slice, which will reveal its aroma when it comes into contact with the hot dish.
When frying pork, you can use any oil or simply rendered fat. But it will be especially tasty and aromatic with ghee, which you only need a little bit.
Potatoes come in different varieties. Varieties with a high starch content have a high cooking speed. Sometimes 15 minutes is enough. If there is little starch in the potatoes, then they may remain tough even after 40 minutes. For stews, it is better to use starchy varieties.
Pork stew is a dish that is prepared from pieces of meat with the addition of vegetables. Potatoes, cabbage, zucchini and many other products are especially often included in this treat. Together with these ingredients, the meat turns out juicy and flavorful.
Be sure to prepare this dish according to the recipes presented below. If you follow the entire recipe exactly, you can make an excellent and original treat!
Prepare the dish in the traditional way
| Ingredients | Quantity |
|---|---|
| Pork meat - | 500 grams |
| Potato - | 4-5 medium |
| Carrot - | 1 PC. |
| Onion - | 1 onion |
| Tomato - | 2-3 pieces |
| Garlic - | 3 cloves |
| Vegetable oil - | for frying |
| Bay leaf - | 1 PC. |
| Salt and herbs - | taste |
| Water - | 200 ml |
| Cooking time: 100 minutes | Calorie content per 100 grams: 216 Kcal |
Preparation:
Pork stew with cabbage and potatoes
Ingredients for the dish:
- Half a kilo of pork meat;
- 150 grams of lard;
- Half a kilo of white cabbage;
- 6 pieces of potatoes;
- Two onions;
- Two carrots;
- 400 ml water;
- Granulated sugar - 3 teaspoons;
- 3 pieces of laurel;
- A few peas of allspice;
Preparation:
- The pork is washed with cool water and cut into cubes;
- The lard must be cut into pieces. Next, put the casserole or duck roast on medium heat, put pieces of lard on the bottom and fry until you get cracklings. Add pork to them and fry everything, stirring periodically;
- While the pork is roasting, prepare the vegetables. The cabbage should be peeled, washed and finely chopped with a knife;
- Peel the onion and cut into rings;
- The carrots are washed, peeled and grated;
- Add shredded cabbage to the browned meat, place carrots and onion rings on top. The frying pan is covered with a lid and everything is fried, the cabbage should reduce in half;
- Next, cut the potatoes into small slices;
- The meat and vegetables should be salted, add a couple of bay leaves, granulated sugar, a little black and allspice. Add potatoes and simmer until done.
Recipe for summer pork stew with zucchini and potatoes
Products needed for a hearty meat dish with vegetables:
- 500 grams of pork;
- Three medium potatoes;
- Vegetable oil for frying;
- Two onions;
- One small zucchini;
- Carrots – 1 piece;
- Tomato – 2 medium pieces;
- A little parsley and dill;
- A little table salt and black pepper.
Preparation:
- A piece of pork must be washed with cool water and cut into cubes;
- Place the frying pan on low heat and pour vegetable oil into it. Place pieces of meat on heated oil and fry for about 20 minutes;
- Peel the potatoes and cut into medium cubes;
- We clean the zucchini and also cut it into cubes;
- Grate the peeled carrots on a coarse grater;
- Place potatoes and zucchini over pork and fry;
- After 15 minutes, the onion must be cut into rings and placed with the meat and vegetables. Stew everything under the lid;
- After five minutes, the tomatoes are cut into medium slices and placed in a frying pan. You should also put finely chopped garlic cloves there. Everything is salted, spices are added, simmer for another 7 minutes under the lid;
- The finished stew is sprinkled with chopped parsley and dill.
It's time for outdoor barbecues. Change your usual pork meat and try your favorite dish with turkey!
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Method of preparing a dish in a multicooker assistant
Products you will need for pork and potato stew in a slow cooker:
- One kilogram of pork;
- Potatoes - one and a half kilograms;
- Three onions;
- Three carrots;
- A little table salt;
- Black pepper and paprika to taste;
- One and a half to two liters of beer broth.
To prepare beer broth, you need to mix together and boil:
Preparation:
- Pork meat must be washed in cool water. Then pour beer broth into the multicooker cup and put the pork in it;
- Peel the onion and place it whole in the broth;
- Cut the carrots into pieces and pour them into a multicooker cup;
- Remove the seeds from the pepper and add to the broth. We also put allspice and bay leaves there. Close the lid and select stew. In an hour, the beer broth will be ready;
- Boiled pork meat is cut into cubes and laid out in an even layer on the bottom of a multicooker cup;
- Then peel the potatoes and cut them into cubes. Place a layer on top of the meat;
- Cut the peeled carrots into strips. Place potatoes on top;
- Peel the onions, cut into rings and sprinkle on top of the carrots;
- Salt everything, add spices and pour in beer broth. Simmer in a slow cooker for about two hours.
A stew with vegetables in a slow cooker will turn out to be very tasty and satisfying, following the recipe in the video:
Champignons are a good addition to the taste!
Ingredients:
Preparation:
- Rinse the meat only in cool water. If it is frozen, do not use the microwave to defrost. Meat should defrost naturally at room temperature;
- When cooking, use a thick-walled pan to prevent the meat and vegetables from burning. Stir all ingredients constantly during cooking;
- You can add more tomatoes to the stew to make it juicier.
It is advisable to eat the dish immediately after cooking, otherwise it will not be as tasty when it cools down.
Pork and potato stew prepared according to these recipes will certainly turn out delicious, and the meat will be juicy and tender. Of course, provided that all the ingredients are fresh and properly prepared. Enjoy your meal!
Finally, we present to your attention a video recipe for this dish with the addition of lentils. Can you imagine how delicious it will be?
In a classic stew, meat and vegetables are lightly fried, then simmered in their own juices or paste until tender. Homemade pork and potato stew fits the bill. To make the dish tasty and not overcooked, it is important to follow the order of adding the ingredients, the frying and stewing time. Total cooking time is 70-80 minutes.
Adviсe. Pork with a small amount of fat layers is ideal; they make the meat juicy. Only hard muscle tissue (if present) needs to be removed. The standard ratio of meat and potatoes is 1:1, but the proportions can be changed at your discretion.
Ingredients for 2 servings:
- pork (pulp) – 250-300 grams;
- potatoes – 250 grams;
- onions – 1 piece;
- water – 200 ml;
- garlic – 1 clove;
- bay leaf – 1 piece;
- vegetable oil – 1 tablespoon;
- carrots – 0.5 pieces;
- tomato paste (fresh grated tomatoes) – 1 tablespoon (without a slide);
- pepper, dill, parsley - to taste;
- salt - to taste.
Potato and pork stew recipe
1. Rinse the meat in cold running water, dry with a paper towel or napkins, cut into pieces 2-3 cm thick. Sufficient thickness is needed so that the pork remains juicy after frying.
2. Pour vegetable oil into a hot frying pan. Fry the meat over high heat on all sides until a crust appears, stirring occasionally (about 5-7 minutes).
3. Place the fried meat (without fat) into a cauldron, stewpan or pan with a thick bottom.
4. Add salt, pepper and other spices. Pour in water (should cover the layer of meat).
5. Place the pan on the fire, bring to a boil, reduce power, cover with a lid and simmer over low heat.
Attention! Make sure that the dish gurgles, but does not boil too much, then the taste will be much better.
6. Cut the onion into small pieces, then fry in a frying pan until golden brown in the fat that remains after the pork.
7. Add golden but still crispy onions to the pan with meat.
8. Cut the peeled carrots into 2x2 cm squares, combine with pork and onions.
9. Continue simmering over low heat for 30-40 minutes until the meat is soft (a fork can easily pierce the pieces through).
10. Peel and wash the potatoes, cut each tuber into 6-8 equal parts and add to the pan.
11. Pour in a little water, stir, simmer covered for 8-10 minutes until half cooked.
12. Add tomato paste, squeezed garlic, chopped parsley and dill to the future stew.
13. Mix carefully. Simmer for 4-5 minutes until done.
14. Remove the pork and potato stew from the stove, let it brew for 5-7 minutes, and serve hot. The dish goes well with fresh vegetable salads and homemade pickles.
Pork stew is a common recipe for an easily prepared dish made from meat and vegetable components, the use of which provides high organoleptic characteristics and nutritional value. Pork stew is a national dish in many nations of the world and is often used as a masterpiece on the holiday table.
Variants of cooking stew with meat and potatoes
The classic cooking option involves frying pork meat in vegetable oil, and then bringing it to readiness by stewing in water and vegetable juice. If desired, you can marinate the meat a little before frying or add fresh spices to the pan 3-5 minutes before a crust forms.
To prepare pork stew, it is recommended to use only fresh ingredients: defrosted meat will boil during the stewing of the dish and become tasteless, and vegetables or herbs stored in the refrigerator will lose their flavor. Stew with meat and potatoes has exquisite organoleptic characteristics, which are achieved only with the correct preparation process and the use of quality products.
Note! In order for the dish to retain the necessary consistency and taste, you must follow the order of adding the ingredients and the cooking time. If you do not have the skills to prepare multi-component dishes, it is recommended to cook stew with meat in a slow cooker - this will prevent the vegetables from boiling and the pork from burning.
Stew with potatoes and meat: general principles of preparation
To prepare a real potato stew you need:
- Fresh pork pulp – 300-350 g;
- Potatoes – 400 g;
- Onions – 50-70 g;
- Fresh water - a glass;
- Garlic – a couple of cloves to taste;
- Vegetable oil (any to taste) – 2-3 tablespoons;
- Carrots – 100 g;
- Fresh herbs - for decoration;
- Bay leaf, sugar, salt and pepper.
Pork meat must be rinsed several times in running cold water, then drained of liquid and cut into small pieces, having previously trimmed off the fat. The thickness of the meat slices should be approximately 2-3 cm. During cooking, the product will lose moisture and decrease in size.
Next, pour vegetable oil into a hot frying pan and pour in the prepared meat. Fry on all sides, stirring occasionally, until golden brown. Next, remove the product from the frying pan and transfer it to a cauldron or saucepan with a thick bottom.
Note! When frying meat, using different types of vegetable oil will allow you to play with the flavor palette of the product. For frying, it is recommended to use natural fresh oil, which ensures the preservation of the aroma and saturates the meat stew with fat-soluble vitamins.
Preparation
Salt the fried meat and add spices to taste, stirring generously, then put it on the fire, pouring water into the container - the liquid should lightly cover the meat. Bring the meat stew to a boil, then reduce the heat: the water should gurgle slightly. The dish is covered with a lid and left to stew.
At this time, the onions are finely chopped and fried in a heated frying pan along with the trimmed fat that remains after the pork. It is important to fry the onion until golden brown and add it to the cauldron with the stew before the vegetable loses its solid structure. Then we peel the carrots, cut them into small cubes and also add them to the stew.
Pork stew should be simmered until the meat is tender and can be pierced with a fork. At the same time, the slower the dish reaches condition, the juicier the meat will be. While the stew is stewing, you need to wash and peel the potatoes, and then cut them into medium-sized cubes. Add the meat to the pan, add a little water and leave to simmer for another 10-15 minutes.
When the potatoes are half-cooked, add finely chopped herbs, chopped garlic and tomato paste to the pan if desired. Then the stew with meat and potatoes should be brought to readiness, stirring constantly. Before serving, let the dish sit for a few minutes to release the aroma of spices and garlic.
It is important to know! The finished culinary product can be served as a separate dish, and can also be harmoniously combined with homemade pickles or fresh vegetable salads. The complete preparation cycle for meat and potato stew will take about an hour - if time is short, it is recommended to cook meat stew in a slow cooker.
Recipe for meat stew with potatoes in a slow cooker
To prepare a stew of potatoes and meat in a slow cooker, you don’t have to waste time on frying the meat - the device itself will perform the necessary heat treatment, saving time. Moreover, when cooking in a slow cooker, there is no need to constantly stir food, which allows you to go about your business without fear of the possibility of burning the dish.
To cook stew in a slow cooker you will need:
- Pork pulp – 400-500 g;
- Potatoes – 500 g;
- Carrots, tomatoes, bell peppers – 250 g;
- Onions – 200 g;
- A couple of cloves of garlic;
- Spices and herbs to taste.
The potatoes must be washed and dried with paper towels, then peeled and cut into slices. The meat must be cleaned of fat, as well as veins and bones removed, then also rinsed and dried.
Peel peppers, tomatoes and carrots from seeds and stalks, wash and cut into small cubes. Grate the onion, finely chop the garlic and fresh herbs.
When completing the preparatory procedures, all ingredients should be placed in the multicooker, close the lid and press the steam release valve. It is recommended to prepare the dish by selecting the “meat” program on the device and setting the timer for 23-25 minutes.
This is interesting! Cooking pork stew in a slow cooker allows you to reduce the energy value of the product by minimizing the amount of fat required to bring the meat to readiness. A slow cooker stew recipe is used in dietary and medicinal menus.
Ready-made pork and potato stew contains up to 200 kcal when cooked in the classic way and up to 100 kcal when cooked in a slow cooker. Stew has an ideal ratio of nutritional elements, which ensures rapid absorption of food by the digestive system and a feeling of satiety. Thanks to its easy preparation method and high nutritional value, the stew is popular all over the world.