Potatoes with stew - a recipe for the lazy. Lunch tourist in the home kitchen - potatoes with stew

If you need to cook dinner quickly, stew potatoes with stewed meat. Usually a jar of canned meat is always in stock with a good housewife. And if you have canned homemade meat in stock, even better.
Ingredients for potato stew:

0.7 kg potatoes
0.4-0.5 kg stew
carrot
bulb or green onion
70 gr tomato paste
black peppercorns
Bay leaf
1 st. a spoonful of sunflower oil for frying

Stewed potatoes with stew, recipe in a saucepan

To stew potatoes with stew in a saucepan, peel the tubers. If the potato is fresh, you can scrape off the skin. So in the potato will remain more useful substances.
Rinse the peeled tubers, cut into large cubes and put in a saucepan. Please note - you need to pour a lot of water on, the liquid should cover the potato slices a little.

Put the potatoes in a saucepan on the stove. Peel carrots and onions. Grate the washed carrots, cut the onion into cubes. I have green onions, they will successfully replace onions with turnips. Saute carrots and onions in vegetable oil. If the stew is fatty, you can use fat from a can of canned food instead of butter. At the end of sauteing, add the stew itself and tomato paste to the vegetables. The tomato will give the dish a taste, make the broth more saturated. If there is no tomato paste, you can do without it.
Transfer the sautéed vegetables with meat from the pan to the potatoes in a saucepan. Stew potatoes with stewed meat in a saucepan under a lid over low heat until tender.

A few minutes before the end of cooking, put lavrushka, chopped fresh herbs in a saucepan, add salt if necessary. Stewed potatoes with stew in a saucepan is ready. Divide it among plates. You can call your family to the table.

It is good to cook from young potatoes not only potatoes with stew, but also garlic potatoes with a spicy taste, recipe.

Potato with stew was a very popular dish in times of scarcity, because the products that make up it can be easily found in every refrigerator. This made for a tasty and satisfying meal for the whole family. Now you can easily get the most exquisite types of meat and come up with a wide variety of side dishes for them, but many still periodically use the recipe for potatoes with stew. Finally, it's almost impossible to come up with a faster dinner- just combine all the ingredients in a multicooker bowl, in a saucepan or in a pan!

The simplest version of stew with potatoes implies the presence of only these two products. Potatoes are fried, boiled, stewed or baked. The stew is either fried or added to the side dish immediately from the jar. Wherein It doesn't matter what kind of meat the canned food is made from. In any case, the dish will be very juicy and satisfying..

Of course, stew with potatoes can be varied with other ingredients. Among them are vegetables, mushrooms, herbs, and various spices. You can also add tomato or sour cream sauce to the dish, sprinkle everything with hard cheese, add garlic or hot pepper, etc. First courses are even prepared from potatoes with stew. Then you can come up with even more possible additional products. Cereals, pasta, legumes, dumplings, boiled eggs, dried mushrooms and many other flavors will turn a simple soup into a royal treat.

Serve potatoes with stew in the same way as they cook - everything is mixed. You can decorate it with fresh herbs or vegetables.

The secrets of cooking the perfect potato with stew

Of course, potatoes with stew is an exclusively homemade dish and it is definitely not suitable for welcoming guests. However, it should definitely be kept in the cookbook in case you need to quickly feed the whole family a balanced dinner. To make the dish better and better every time, you need to remember the following tricks: how to cook stewed potatoes:

Secret number 1. Before cooking, it is better to mash the stew with a fork so that all the pieces are the same size and there are no large lumps.

Secret number 2. It is better not to use the top layer of fat from the stew - it may contain harmful substances. Just carefully remove it from the jar.

Secret number 3. You need to be extremely careful when salting the stew with potatoes - often it already contains a sufficient amount of salt, and you do not need to add any seasonings. It is best to just taste the dish, and then decide on the required amount of spices.

Secret number 4. It is recommended to salt potato dishes only after it has already been cooked a little (fried, stewed, boiled). Salt softens the potatoes and it becomes too soft and friable, and as a result, it can simply fall apart and turn into mashed potatoes, which is not necessary in all recipes.

Secret number 5. When choosing a stew, be extremely careful. Check the expiration date, percentage of fat, manufacturer, etc. It is better not to take products that are too cheap, otherwise there will be only a fatty mass inside the jar, which contains practically no meat.

The simplest, most understandable and affordable recipe in terms of food prices. It is best suited for him high-quality pork or beef stew. This dish can hardly be called healthy or dietary, but it is ideal for quickly satisfying hunger and feeding the whole family with a delicious dinner with the ingredients that are at hand. You may need more vegetable oil, depending on whether you like soft potatoes or prefer fried pieces for a side dish.

Ingredients:

1.5 kg of potatoes;
1 can of stew;
3 art. l. vegetable oil;
Salt pepper.

Cooking method:

Cut the potatoes into strips and put in a preheated pan with vegetable oil.
Fry the stew until golden brown and soft.
Put the stew on a plate, remove excess fat and knead the meat with a fork.
Salt and pepper the potatoes, add the stew to the pan and mix everything gently.
Cover the pan with a lid, reduce the heat and simmer the stew with potatoes for 5-10 minutes.

Interesting from the network

There is nothing easier than cooking boiled potatoes with stew in a saucepan. Just a few minutes of time, and a full dinner with meat and a side dish will be ready. A special feature of this dish will be tomato sauce, which is best combined with beef stew. Usually it is sold ready-made in glass jars. You can also replace the sauce with tomato paste or ketchup, slightly diluting them with boiled water.

Ingredients:

3 potatoes;
1 onion;
1 can of beef stew;
1 carrot;
200 g of tomato sauce;
50 ml of vegetable oil;
3 cloves of garlic;
2 tomatoes;
20 g butter;
Greenery;
Salt pepper.

Cooking method:

Cut the potatoes into large pieces and boil it until tender in salted water.
Finely chop the onion and garlic, grate the carrots on a medium grater.
In a separate saucepan, heat the vegetable oil, fry the onion and garlic until transparent.
Add carrots and butter to vegetables, fry everything until golden brown.
Remove the stew from the jar, chop with a fork and put the meat in a common saucepan.
Fry the stew for 5-7 minutes over medium heat.
Finely chop the tomatoes and, together with the tomato sauce, send them to the stew.
Mix everything thoroughly, salt and pepper to taste.
Put boiled potatoes to vegetables and stew, mix gently and simmer everything together for 5 minutes.
Sprinkle the dish with chopped herbs and let it brew a little.

In a slow cooker, potatoes with stew turn out to be very tender and soft, due to the fact that the products are not just stewed, but languish inside the saucepan. So that the potato does not lose its shape, it is better to cut it into large pieces. The amount of garlic and onions can be reduced if desired, but with the indicated amount, the dish will be very juicy and fragrant. The multicooker bowl does not even need to be lubricated with oil before cooking - there is more than enough fat in the stew so that the potatoes do not burn.

Ingredients:

1 can of stew;
10 potatoes;
10 cloves of garlic;
5 bulbs;
2 bay leaves;
1 bunch of dill;
Salt pepper.

Cooking method:

Cut the potatoes into large pieces of arbitrary shape.
Put the stew in a plate and knead.
Cut the garlic and onion into large pieces as well.
Put all the potatoes in the multicooker bowl, pour the onion and garlic on top.
Following the vegetables, add the stew and bay leaves to the saucepan.
Salt and pepper everything to taste, mix the ingredients together and close the lid of the multicooker.
Cook potatoes with stew in the “Stew” mode for 1 hour 30 minutes, then hold a little in the “Keep Temperature” (“Heating”) mode.
Finely chop the dill and pour into the multicooker bowl after the signal, mix.

Stew is great as a meat ingredient for soup. The first dish will turn out rich, tasty and fragrant. The main thing is to boil the potatoes first so that you do not have to keep the stew on the fire for too long. So all products will reveal their taste and become soft. It is better to take soup vermicelli - it is prepared in just a couple of minutes, so you can add it immediately along with the stew. If you want to fill the soup with horns or durum pasta, then add them along with roasted vegetables.

Ingredients:

3 liters of water;
1 can of stew;
3 potatoes;
100 g of vermicelli;
1 carrot;
30 ml of vegetable oil;
1 onion;
Greenery;
Salt pepper.

Cooking method:

Pour water into a saucepan of a suitable size and put it on fire.
Cut the potatoes into medium-sized cubes and pour them into boiling water, cook for 15 minutes over medium heat.
Grind the carrots on a grater, cut the onion into small cubes.
Fry vegetables in vegetable oil until golden brown.
Pour vegetables into a saucepan with potatoes and cook for another 5 minutes.
Add the stew and vermicelli to the soup, mix well.
Boil the stew with vermicelli for a couple of minutes, then add salt and pepper to taste, remove the soup from the heat.
Finely chop the greens and pour it into a common saucepan.
Cover the soup with a lid and let it brew for 15 minutes.

Now you know how to cook potatoes with stew according to the recipe with a photo. Bon appetit!

Admit it, my dear readers, do you also like fried potatoes, not at all healthy, but so appetizing and tasty? ... I know that supporters of a healthy lifestyle will not approve of my today's recipe, but those who love tasty and hearty dishes will definitely appreciate it deservedly. And we will cook not just fried potatoes, but fried potatoes with stew in a pan.

Such a dish will help you out if you don’t have much time, but you want to cook a nutritious lunch or dinner that everyone at home will surely enjoy. Both adults and children are happy to eat such a delicious potato with stew in a pan, despite the fact that this is a simple dish, without any culinary delights.

And in terms of cooking, such a recipe is suitable for every housewife, even the most inexperienced - there is nothing complicated about it. I will show you how to fry potatoes with stew in a pan with the help of this master class with a photo, and you will see for yourself how simple and easy it is, and most importantly - delicious!

Ingredients:

0.5 kg of potatoes;
250-300 g of stew;
1-2 tablespoons of vegetable oil;
a little salt to taste.

How to fry potatoes with stew in a pan:

For this dish, you can use any stew: chicken, rabbit ... If there is a lot of fat in the stew (usually it happens in beef and pork), we transfer it to a plate and immediately remove it. Usually the meat in the stew is cooked in medium-sized pieces - just convenient for use. But if you want the pieces of stew to be smaller, cut them or take them apart with your hands along the fibers. For potatoes with stew, we select a little jelly (about 1/4 - 1/5 of the weight of the stew, that is, 50-60 g). Jelly must be used: in this case, the whole potato will be saturated with the aroma of stew, it will become softer and tastier.

Wash potatoes, peel and rinse again. We cut the potatoes into not very small pieces, about 2 cm. Dry the potatoes with a paper towel - in this case, the potatoes will not splatter oil during frying (otherwise, the surface around the stove will have to be washed from fat, and you may get drops of hot fat).

Heat up a frying pan with vegetable oil. We spread the potatoes in a pan and fry it over medium heat until golden brown for 4-5 minutes.

Remove the pan from the heat, let stand for a couple of minutes - during this time the potatoes will cool down a bit and will not splatter the oil. Then turn the potatoes over, return the pan to the fire and fry the other side in the same way.

We reduce the fire to a minimum, add a little potatoes (taking into account the fact that the stew is salty) and mix gently. We cover the pan with potatoes with a lid and cook for another 5-7 minutes, until the potatoes are almost ready.

Put the stew in the pan with the potatoes, mix gently.

On a small fire, simmer the potatoes with stew in a pan for 5-7 minutes. During this time, the jelly from the stew will have time to melt and soak into the potatoes, and the potatoes themselves will become completely ready.

Stew can be called without a share of culinary doubt a universal gastronomic product that will help out when there is no time to cook hearty second courses, for example, for a lunchtime snack. The stew goes well with cereals and pasta, and, of course, with potatoes. Fragrant and very tasty potatoes with stew in a pan - this is exactly the dish we propose to make today. The advantages of this dish are the speed of cooking and economy. A step-by-step recipe with a photo demonstrates in detail how to stew potatoes with stew.

Ingredients:

potatoes - 4 pcs.;
carrots - 1 pc.;
oil (use vegetable) - 2 tbsp. l.;
any stew - 200 gr;
salt and spices - at the discretion.

How to stew potatoes with stew in a pan

We select the right amount of tubers for the dish, wash them from possible contaminants under water. Then we peel the washed potatoes in a convenient way for you.

We shift the potatoes to a cutting surface and cut them into large pieces. At the same time, heat up all the oil in a frying pan. Put large slices of potatoes in a pan and fry for 5-7 minutes.

While the potato pieces are fried, grate the carrots. Spread the carrot shavings on the potatoes. We mix. You can optionally add onions to the ingredients.

Open a can of stew. Add the contents to the pan. Add some boiled water. Season to taste with spices and mix the products.

We cover the pan with the ingredients with a lid, and reduce the fire a little. Simmer potatoes with stew until fully cooked.

Potatoes with stew in a pan are ready when the tubers are easily pierced with a knife or fork.

We shift into portioned plates and serve on the table with pickled or fresh vegetables or from them. All delicious and hearty snacks!

I don’t know about you, dear friends, but I love this very much - we cook stewed potatoes with stew in a saucepan. Especially the dish will come out excellent with homemade stew, but a good store-bought one is also suitable. Potatoes can be cooked with a yushka - very tasty, or you can make it thicker, practically without a yushka - also not bad. Stewed potatoes with stew are perfect for lunch, you can serve fresh herbs, pickled or fresh cucumber / tomato.

Prepare the ingredients according to the list.

Since it is the season of young vegetables, new potatoes work well. Peel and wash the tubers, cut into small circles or sticks - as you like. Then prepare a saucepan for stewing, put potatoes in it.

Then clean, wash the carrots and onions. Cut the carrot into slices, chop the onion into half rings. Transfer vegetables to potatoes. You can add your favorite vegetables if you like.

Immediately uncork the jar of stew, transfer all the contents to the pan. It is not necessary to use beef stew, pork, chicken, turkey are perfect.

If you want potatoes with yushka, pour in clean filtered water. Put the pan on the stove, add bay leaf and spices during the cooking process. Before adding salt, be sure to take a sample, as store-bought stew is often quite salty. Simmer all ingredients covered for 25-30 minutes. At the end, season everything with a handful of chopped fresh dill.

Stewed potatoes with stew in a saucepan turns out to be very tender, tasty and fragrant. Be sure to try!