How to cook stew: 3 classic recipes

In Italy, stew is a sauce for pasta, in Russian the word is fixed as the name of a separate dish. Goulash, beef stroganoff and fricassee are classified as stew varieties. But today we settled on the three most popular and classic recipes.

750 calories

How to cook stew: 3 classic recipesHow to cook stew: 3 classic recipes

Stew with potatoes and beef

The rich taste of the dish does not cancel its calorie content - better limited to small portions.

How to cook stew: 3 classic recipes

COOKING TIME :

120 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Oil (olive )

1 tbsp.

l

Rosemary (dried)

2 tsp

Cooking process

  1. Wash the beef, dry and cut into 4 cm slices. Onion chop the garlic, chop the carrots and celery into small cubes, and potatoes into large cubes.
  2. In a saucepan with a thick bottom, heat a spoonful of olive oil. Add the meat and sauté until golden brown.
  3. Put onion, carrots and celery in a saucepan, mix and fry until cooked.

  4. Add the sifted flour and mix.
  5. Pour a glass of hot water to cover the contents of the pan. Simmer the stew over medium heat under a lid for about an hour. The contents of the pan should not boil too much.
  6. Add the potatoes, chopped garlic, rosemary and bay leaf.

    Salt and pepper to taste. Stew the stew for another 15-20 minutes.

  7. Arrange the dish in plates. Sprinkle with finely chopped herbs and serve.

669 calories

How to cook stew: 3 classic recipesHow to cook stew: 3 classic recipes

This dish can be prepared from several types fish.

How to cook stew: 3 classic recipes

COOKING TIME :

40 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Oil (olive )

1 tbsp. l

Parsley (milled )

1 tbsp. l

Coriander (seeds)

to taste

Cooking process

  1. Remove the seeds from the bell pepper and cut into strips. Put pepper in a pan, fill with water and add bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes.

  2. Heat a teaspoon of oil in a saucepan and fry chopped garlic on it.
  3. Finely chop the onion, add to the pan and cook for 5-10 minutes to make it soft.
  4. Mash caraway seeds and coriander. Add with garlic to the pan with onions and peppers. Salt to taste.

    Cook for 3 minutes.

  5. Add the sliced ​​fish fillet and tomatoes. Bring to a boil. Stir, cook for 10 minutes over low heat.
  6. Add ready-made pasta to the pan and add hot water to cover the dish.

    Leave the stew on the stove until cooked.

  7. Sprinkle the dish with chopped parsley. Serve with toasted bread.

321 calories

How to cook stew: 3 classic recipesHow to cook stew: 3 classic recipes

If you are not a strict vegan, decorate the finished grated cheese stew.

How to cook stew: 3 classic recipes

COOKING TIME :

50 minutes

NUMBER OF PORTS:

5 servings

Ingredients

Cheese (grated parmesan)

2 tbsp.

l

Vinegar ( balsamic )

1 tbsp. l

Cooking process

  1. Cut the carrots, tomatoes and onions into cubes, celery - julienne, chop the garlic.
  2. Remove the seeds from the bell pepper and cut it into cubes together with mushrooms and zucchini.
  3. Put the onions, celery and carrots in a large non-stick pan, add 2-3 tablespoons of water and cook until the vegetables are soft.
  4. Add the garlic, tomato paste and balsamic vinegar.

    Simmer the stew for about a minute over high heat.

  5. Pour in cubes of pepper, mushrooms and zucchini. Add lentils and tomatoes. Bring the dish to a boil.
  6. Reduce the heat to a minimum and cook the stew for about 20 minutes.

  7. Serve with grated Parmesan.
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