Secrets of cooking an immaculate stew

Who does not know what stew is? Perhaps these will not be found, because this is one of the most common, favorite and popular dishes, which can be found in almost every kitchen in the world.

It is meat, vegetable, mushroom or even fish, in fact, in its composition you can find almost any ingredients that are “lying around” in your fridge, and the result will still be delicious.

All ingredients are cut to roughly the same pieces, and then stewed in thick sauce. In fact, a stew is not even the name of a particular dish, but rather a technology for processing and serving food.

As usual in the world of cooking, stew was patented in the homeland of the most exquisite cuisine of our planet, in France. “Ratatouille”, which translates as “nasty stew”, is perhaps the most popular type of this dish.

If you go to Moldova, there you will be able to order gyuvech - this is also stew, only in the Moldavian manner, in Italy - caponata and so on.In Russia, most often, there is a vegetable variety of stew, which already exists for more than one century.

It's hard to say who first thought of hewing and put into a common pot vegetables with spices, but delicious dish is not only not become obsolete over the centuries, but has got a lot of varieties. Today, each hostess should be able and know how to prepare the perfect stew, because it is not only very tasty and satisfying, but also incredibly useful!

Some important tips

In fact, cook a stew of vegetables or any other products - it's a simple matter, the main thing is to understand the technology and add up a certain order of actions.

If you are going to prepare a mixed stew, which will include and vegetables, and meat ingredients, then do not forget that they need to cut shallow enough to fry separately, and after that to extinguish a total capacity until soft. If you are extremely busy mistress, then all the products can be pawned simultaneously, but in this case the vegetables are cut larger, and the meat is smaller.

Despite the fact that the process of preparing such a dish is quite simple, many housewives admit a serious mistake - tenderize the vegetables until mushy state. As a result, the taste of this stew is no longer obtained.

If you cook, laying products alternately, then remember that the first to lay meat and hard vegetables, such as potatoes, carrots, but more delicate ingredients, such as cabbage, tomatoes, greens, are laid at the very end, so that they do not have time to overdose and lose your taste.

Remember that all ingredients must be cut in the same style and one size: straws, half rings, cubes, and so on.

For the next stew, the cutting style can be changed, but the main rule should not be forgotten: if potatoes are cut into cubes, then cabbage, carrots and everything else should get the same look.

Do not forget that you are not cooking soup or sauce, which means that you do not need to pour a lot of water during the cooking process. If you want to give a rich taste to vegetables or meat, you can use a little meat or vegetable broth, in some cases a little light wine will be appropriate.

A real good stew is a dish in which all products are well distinguishable, both in consistency and in taste.

Recipe for vegetable stew

There are a huge number of stew recipes, each one uses something special, the ingredients and spices can be very different,but the principle will remain the same for all. We will consider the most popular options. So, what we need:

  • Bulgarian pepper - 5 pcs .;
  • eggplants - 2 pcs .;
  • tomatoes - 3 pcs .;
  • zucchini - 1 pc .;
  • onion - 2 pieces;
  • vegetable oil, salt, pinch of sugar.

We remove the eggplants and zucchini from the stalks, thoroughly rinse and cut into half rings with a thickness of about 1.5 cm. Then we peel the Bulgarian pepper from the seeds and stalks, cut it into large slices, then do the same with the tomatoes. Peel the onions and cut into half rings with a thickness of approximately 1 cm.

For cooking, it is best to use a saucepan: put it on a large fire, pour out the vegetable oil and begin to fry the vegetables in turn from two sides. First fry zucchini, when they are browned, they must be salted, and then gently shifted to a pre-prepared kazanok.

The same thing we do in turn with eggplant, pepper and tomatoes, periodically add oil to the frying pan, so that the vegetables do not burn.

When the turn comes to a tomato, it is enough to fry them for 3 minutes on each side, adding not only a little salt, but also a pinch of sugar to extinguish the acids.When all the ingredients are in the cauldron, mix everything, add saliva if necessary and simmer for five minutes. All is ready!

Recipe for vegetable stew with mushrooms in a slow cooker

All owners of such a wonderful device as a slow cooker, it is necessary to use it for cooking useful stew. With its help it will be possible to reduce the amount of used oil to a minimum, vegetables will not be mixed and shifted, as a result of which they will retain their integral structure. So, from the words get down to business:

  • potatoes - 4 pcs .;
  • mushrooms - 250 g;
  • garlic - 2 teeth;
  • zucchini - 1 pc .;
  • onions - 1 pc .;
  • Bulgarian pepper - 1 pc .;
  • Tomato - 2 pcs .;
  • carrots - 1 pc .;
  • spices (bay leaf, sulfur pepper, salt) and vegetable oil.

Where to begin? Peel onions and potatoes, cut into cubes approximately 1.5-2 cm thick. Zucchini also cut into cubes, and pepper and tomato - medium slices. Mushrooms are thoroughly washed under water, and then cut into plates, carrots are cleaned from the skins and cut into cubes.

On the multivarker we select the "baking" mode, fill a little oil in the container, wait for it to heat up, and then spread the carrots and onions,fry, put all the rest of the chopped vegetables in layers, salt, put spices to taste, and then pour water so that it almost completely covers all the ingredients.

In the “Baking” mode, the dish is cooked for another 50 minutes, then it must be switched to the “Stewing” mode and left for another 90 minutes. At the end of time the dish will be ready.

Uzbek stew recipe

For the preparation we need:

  • pork - 500 g;
  • potatoes - 250 g;
  • turnip - 250 g;
  • carrots - 200 g;
  • Hot peppers - 3 pcs.;
  • Quince - 200 g;
  • onions - 4 pcs .;
  • garlic - 4 cloves;
  • salt, spices to taste.

Half the meat is cut into large cubes, put it on the bottom of the cauldron, which is pre-lubricated with butter or sunflower oil. Next, exactly half of the vegetables are peeled and diced potatoes, carrots, quinces, turnips, onions, garlic.

All ingredients must be laid out in layers - from the hardest to softer, add some salt and add spices to taste. Top 3 pods of hot pepper, and on them again chopped a layer of meat and all the remaining ingredients in layers.

Thus, we completely fill the cauldron, the number and composition of ingredients may vary. The last laid out slices of tomatoes, if any, are added to taste.Cover everything with a lid and stew for about 10 minutes on the strongest fire, then 20 minutes on average and as much on the smallest. Before you stir the dish and serve it on the table, gently remove the pepper pods.

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