Beef stew with gravy is the easiest way to make an ordinary dish original. Beef stew with vegetables and potatoes Delicious beef stew

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Beef stew with gravy – perfect dish for serving with potato, cereal or pasta side dishes. The sauce for meat can be prepared on a tomato, sour cream or cream base, with the addition of all kinds of fresh and salted vegetables, mushrooms, and herbs.

How to deliciously stew beef with gravy?

In order for beef gravy to please with its excellent taste characteristics, it is necessary to follow a number of rules when preparing it and know some secrets to improve the taste of the dish.

The chopped meat is first fried in oil over high heat until golden brown on all sides.
When preparing the sauce, it is thickened with flour, which must first be fried in a dry frying pan until it acquires a creamy hue, which will transform the properties of the gravy for the better.
To give the dish extraordinary piquancy and enrich the taste at the end of stewing, you should add your choice: fresh herbs, a little chopped garlic, hot pepper, dried herbs.

Roast beef with gravy - recipe

A simple roast of beef with gravy is prepared using elementary technology accessible to everyone. Instead of tomato paste, you can use sauce, juice, ketchup, grated fresh or canned in own juice peeled tomatoes. If desired, thicken the gravy with starch or sautéed flour.

Ingredients:

beef – 500 g;
onions and carrots – 0.5 pcs.;
tomato paste – 1.5 tbsp. spoons;
water – 150 ml;
laurel – 2 pcs.;
oil – 2 tbsp. spoons;
salt, pepper

Preparation

Cut the meat into cubes or cubes and fry.
Add onions and carrots and fry along with the beef until soft.
Add the pasta, add water, season, cover with a lid and leave on low heat.
After 1-1.5 hours, the beef stew with gravy will be ready.

Classic beef goulash with gravy

To beef stew in large pieces with gravy, it turned out soft and tasty, the meat should be cut exclusively across the grain and be sure to fry the slices on all sides in small portions in hot oil, sealing the juices inside. The thickness of the sauce and its quantity are determined according to desire and taste.

Ingredients:

beef – 700 g;
onions and carrots – 0.5 pcs.;
tomato paste – 2 tbsp. spoons;
flour – 2 tbsp. spoons;
water – 900 ml;
laurel – 2 pcs.;
oil – 2 tbsp. spoons;
salt, pepper

Preparation

Slices of meat are fried in oil.
Add the onion, after 3 minutes the carrots, fry until the vegetables are soft.
Separately sauté the flour, add it to the meat and vegetables along with the pasta, and heat for 2 minutes.
Pour in water, stirring.
Beef gravy seasoned to taste is simmered until the meat is tender.

Beef Stroganoff with gravy - recipe

Stewed beef with a tomato-based sauce with cream will turn out to be as tender as possible if, before heat treatment, the meat is cut into thin layers, beaten with a culinary hammer and only then cut into thin strips. A dish called beef stroganoff is served with your favorite side dish.

Ingredients:

beef – 700 g;
onions – 1-1.5 pcs.;
tomato paste – 50 g;
cream – 100 g;
flour – 2 tbsp. spoons;
water – 100 ml;
laurel – 1 pc.;
oil – 3 tbsp. spoons;
salt, pepper

Preparation

The meat is cut across the grain into centimeter-thick layers, beaten, and shredded into thin strips.
Fry the sliced meats in oil.
Onions are fried in another container.
Add flour and paste, cook while stirring for 2 minutes.
Transfer the roast to the meat, add cream and water, and season.
Simmer beef stroganoff with gravy, covered, over low heat for 20 minutes.

Beef azu with gravy

Stewed beef with a spicy gravy, cooked with the addition of pickled or pickled cucumbers and garlic, is amazingly tasty. All sorts of aromatic dry herbs will not be superfluous in the composition. Half of the chopped garlic should be added at the end of cooking, along with fresh herbs.

Ingredients:

beef – 600 g;
onion – 200 g;
garlic – 5 cloves;
tomato paste – 60 g;
pickled cucumbers – 200 g;
flour – 2 tbsp. spoons;
water – 200 ml;
laurel – 1 pc.;
oil – 3 tbsp. spoons;
salt, pepper, herbs.

Preparation

Cut the meat and fry it in oil.
Add onions, carrots, bay leaves and fry for 2 minutes.
Add cucumbers cut into strips, pasta, flour, mix, add water, season by adding garlic
After about an hour, the beef is stewed with pickled cucumber with gravy, seasoned with garlic and herbs and removed from the stove.

Beef stew with gravy - recipe

Beef stew with gravy can be prepared with a laconic composition of ingredients from meat, onions, tomatoes, or with a more diverse set of components, including other vegetables: carrots, parsley root, celery, stalks of the latter, fresh or in their juice tomatoes, sweet Bulgarian or hot pepper.

Ingredients:

- beef – 700 g;
- onion – 200 g;
- carrots and sweet pepper– 100 g each;
- celery stalks – 2 pcs.;
- tomato paste – 60 g;
- flour – 2 tbsp. spoons;
- water – 200 ml;
- laurel – 2 pcs.;
- oil – 2 tbsp. spoons;

l, pepper, greens.

Preparation

Fry the meat, onions with carrots and peppers with celery separately in oil.
Combine meat with vegetables, add flour, paste and water.
Delicious beef gravy is seasoned and cooked until the meat is tender.

Beef meatballs with gravy

Beef stew with gravy is a recipe that involves using more than just chopped meat. By grinding the product using kitchen gadgets and forming round balls from the resulting mass, you will be able to get a new version of the dish, which will differ not only in appearance, but also in taste.

Ingredients:

beef – 700 g;
onion – 200 g;
egg – 1 pc.;
tomato paste – 50 g;
flour – 100 g;
water – 0.5 l;
laurel – 2 pcs.;
oil – 100 ml;
salt, pepper, herbs.

Preparation

Grind the meat, adding half the onion.
Add egg, salt and pepper to the minced meat, knead, beat, and form round pieces.
Meatballs are breaded in flour and fried in oil.
Fry the remaining onion, add a little flour, paste, water, bay and seasonings, pour over the meatballs.
Simmer the dish under the lid for 20 minutes.

Beef stew with gravy and potatoes

You can stew beef with gravy with the addition of potatoes, which will allow you to get a completely independent dish that does not require a side dish. This version is close to the classic Hungarian goulash, which is often prepared with the addition of an impressive portion of sweet ground red paprika.

Ingredients:

beef – 700 g;
onion – 300 g;
potatoes – 7 pcs.;
tomato juice – 250 ml;
ground paprika – 2 tbsp. spoons;
butter – 60 g;
water – 800 ml;
laurel – 2 pcs.;
salt, pepper, herbs.

Preparation

Fry onions.
The meat is chopped, salted, peppered, sprinkled with paprika, placed with the onion, and fried for 3 minutes.
Add water and simmer the meat until soft.
Add potato cubes, bay leaves, spices and seasonings and cook for 15 minutes.
Add a glass of tomato juice, season the dish, and simmer for another 10 minutes.

Braised beef chops with gravy

Beef stewed with any gravy will turn out softer and more tender, if you eat the slices after slicing. The dish can be prepared without any vegetable additives, limiting it to dry seasonings and spices, or you can supplement it with onions, carrots and other vegetables that will give the chops a new taste and juiciness.

Ingredients:

beef – 450 g;
onion – 100 g;
oil – 50 ml;
broth – 100 ml;
Italian herbs – 1 teaspoon;
garlic – 1-2 cloves;
salt, pepper, herbs.

Preparation

The meat is cut into small slices across the grain, beaten and fried in batches in hot oil on both sides, and placed in a bowl.
Return the previously fried chops to the frying pan, add broth or water and simmer under the lid until the meat is soft.
Add chopped onion, garlic, herbs, cook with stirring for 5 minutes.
Cooked beef with gravy in a frying pan, seasoned with herbs and served as a side dish.

Beef stew with gravy in the oven

If you want to get the most rich taste of the dish, with a pleasant sourness and a light plum aftertaste, it’s time to use this recipe and cook beef with the addition of pitted prunes in the oven. The ideal vessel for this would be a pot or cauldron with a lid.

Ingredients:

beef – 700 g;
onion – 150 g;
prunes – 150 g;
oil – 20 ml;
broth – 200 ml;
tomato paste and sour cream - 1 tbsp. spoon;
salt, pepper, spices.

Preparation

Fry the chopped beef in oil and put it in a cauldron.
Add fried onions, steamed prunes and a sauce made from hot broth, sour cream and pasta, seasoned to taste.
Cover the vessel with a lid and place in an oven preheated to 170 degrees.
In 1.5-2 hours, the stewed beef with prunes and gravy will be ready.

Beef in a slow cooker with gravy

Next recipe beef stew for owners of a multi-cooker device, which will help obtain the most delicate taste of meat and significantly simplify the process of creating food. By excluding flour from the recipe and adding potatoes or other vegetables, you will be able to get a completely independent and tasty dish.

Ingredients:

beef – 700 g;
onion – 150 g;
carrots – 200 g;
tomatoes – 4 pcs.;
oil – 50 ml;
water – 100 ml;
salt, pepper, seasonings.

Preparation

Fry the chopped beef on the “Baking” for 30 minutes.
Add onions and carrots and fry for another 10 minutes.
Add chopped tomatoes, seasonings, spices, add water and switch the device to “Stew”.
In 2-2.5 hours, the beef stew with gravy in the slow cooker will be ready.

Beef goulash with gravy- a traditional and folk dish of Hungarian cuisine made from stewed meat with vegetables, which was invented by shepherds. The shepherds fried pieces of beef with lard in a cauldron, added potatoes, onions, peppers, tomatoes to it, diluted it with water and brought it to readiness like a regular soup. Flour dumplings-chipettes were often added to the soup. Unlike regular soup, this soup turned out to be thicker, richer and higher in calories.

Later, the dish not only migrated and spread to other layers of society, but also became known beyond the borders of the country. During the Soviet Union, goulash was one of the most popular dishes housewives, and this is not surprising, because preparing beef goulash with gravy did not require any scarce products. At that time, goulash was necessarily included in the menu of catering establishments, schools, colleges, canteens and kindergartens.

Real delicious goulash in Hungarian it is prepared strictly from beef or young veal. But don’t be surprised when you come across recipes for chicken, rabbit, goulash.

Despite the fact that goulash is considered the first course (soup), it appearance more like a main course. Today goulash is prepared mainly as a meat gravy for buckwheat, rice, pearl barley, pasta, mashed potatoes or peas. In its composition and preparation technology, beef goulash with gravy is reminiscent of meat stew, canakhi, and beef stroganoff.

Now let's move on to the recipe and see how to cook beef goulash with gravy step by step.

Ingredients:

Onions – 2 pcs.,
Carrots – 2 pcs.,
Beef – 400 gr.,
Bell pepper – 2 pcs.,
Flour – 2 tablespoons,
Dill - a small bunch,
Tomato sauce – 100 ml.,
Sunflower oil,
Salt and spices to taste.

Beef goulash with gravy - recipe

Prepare vegetables and meat for beef goulash with gravy. Peel carrots and hands. Vegetables for goulash are chopped coarsely. Therefore, cut the onion into halves of rings or quarters.

Cut the carrots into slices.

Chop into medium sized cubes bell pepper.

The beef that you have prepared for goulash should be rinsed under running water and the excess water should be blotted with napkins or a paper towel. It is advisable to use lean meat for goulash, without layers of fat. Cut it into small pieces up to 4 cm in length.

Pour sunflower oil into a saucepan or deep frying pan. Instead of butter, you can melt cubes of finely chopped lard. Once hot, place the beef pieces on it.

Stirring, fry the meat until golden brown. Fry for no more than 5-7 minutes.

Once it's browned on the outside, add the onions and carrots.

Sprinkle beef and vegetables with flour.

The flour in the goulash will act as a thickener and with its help the beef goulash will turn out with a thick gravy. Fill it with hot water so that it completely covers the beef and vegetables.

Simmer the beef goulash with gravy for 10 minutes. After this time, add the pieces.

Salt the goulash and sprinkle with spices. Among the spices for goulash, you can use ground black pepper, provencal herbs, red pepper, bay leaf, dried paprika, basil.

Stir the goulash.

The finishing touches remain. Season the goulash with tomato sauce. Instead of tomato sauce can be used diluted with water tomato paste. Add finely chopped dill or any other greens.

After adding these ingredients, simmer the goulash for another 10 minutes. That's it, delicious in Hungarian ready. Before removing it from the heat, check if the meat is soft, otherwise, keep it on the stove for a few more minutes with the lid closed.

Beef goulash with gravy. Photo

Beef stew is very popular because preparing the dish does not require the constant attention of a cook. Thanks to the variety of recipes, each housewife chooses the method of creating a “culinary miracle” that most appeals to her, and can also experiment with additional ingredients.

Tender vegetables with a rich aroma combined with juicy beef create an original mix of flavors. Therefore, in many cuisines of the world this dish is presented in various variations and with many additions.

To taste the classic stew, you will need:

½ kg tenderloin;
4 potato tubers;
carrot;
bulb;
3 tomatoes;
zucchini;
a bunch of greenery;
½ liter of water;
a little sunflower oil, salt and spices.

Cooking method:

The washed and dried tenderloin is freed from films and cut into medium pieces, which are fried over intense heat until golden brown.
The carrots are grated and mixed with onion half rings, after which the onion-carrot mixture is fried in a frying pan where the meat was recently browned.
Then the remaining vegetables are fried one by one: potato slices and zucchini cubes.
The fried ingredients are placed in a pan, into which slices of peeled tomatoes are also sent.
The vegetable mix with meat is poured with water and stewed for 40 minutes, after which the stew is crushed with chopped herbs.

With potatoes in pots

Beef stew with potatoes in pots - nutritious and juicy dish, which will satisfy even the hungriest man. Minimum time and effort – maximum result!

To prepare the food, use:

300 g pulp;
6 potato tubers;
the same number of large champignons;
carrot;
bulb;
a bunch of greenery;
a can of canned peas;
some water;
salt, spices and sunflower oil.

Sequence of actions:

Potato tubers are cut into cubes, which are fried until golden brown over intense heat, after which they are laid out on the bottom of the pots.
The mushrooms are divided into smaller parts, which are fried after the potatoes and sent to the same portion containers.
Next, carrot shavings and peas are laid out on the mushrooms.
The meat is fried and distributed into portions.
Sauteed onions are laid out last, after which the contents of each container are filled with a small amount of boiling water.
The dish is stewed in the oven until the meat is completely cooked, about 50 minutes.

How to cook a dish in a slow cooker

One of the cooking methods meat stew includes a multicooker.

We will include the following products:

½ kg tenderloin;
carrots;
onion;
tomato;
sweet pepper;
200 ml sour cream;
a bunch of greenery;
1.5 liters of water;
a little sunflower oil, flour, salt and spices.

How to cook stew in a slow cooker:

First of all, small pieces of meat are prepared. Vegetables are cut into cubes.
The meat is placed in the multicooker bowl and fried in the “Baking” program with constant stirring.
After 5 minutes, onion cubes are sent into the container, to which carrots are added after a similar period of time.
After 7 minutes, add tomato pieces to the other ingredients.
When the vegetables become soft, the contents of the bowl are filled with sour cream sauce diluted in water with salt and spices.
The dish is prepared in the “Stew” mode for about 80 minutes.

Beef stew with tomato sauce

Stew with gravy has Hungarian roots. At home, it is prepared as a first course and is known to many as “goulash”. However, this dish can be an excellent second course and complement rice or any other side dish.

Ingredients:

600 g beef;
2 onions;
a shot of olive oil;
2 times more tomato paste;
salt, ground pepper and paprika.

Work progress:

Onion half rings are placed in a saucepan and fried in oil until golden brown.
Next, pieces of washed and dried meat are sent to them.
When the beef becomes golden brown, the contents are salted, seasoned and filled with water with tomato paste diluted in it.
Stew the stew for 1 hour.

Oven cooking technology

In order for the stew to be saturated with the aromas of herbs and spices, the dish is stewed in the oven for quite a long time. But the long-awaited result is worth it.

Ingredients of a gourmet meal with dietary meat:

1 kg beef tenderloin;
50 g flour;
the same amount of olive oil;
bulb;
carrot;
2 stalks of celery;
300 ml broth;
30 g tomato paste;
3 potato tubers;
Italian herbs, salt, coriander, a pinch of sugar and onion feathers.

Basic preparation steps:

Mix flour and salt in a bowl, after which pre-cut meat is added to the mixture.
Hot olive oil meat pieces are fried in portions and laid out on a plate.
Vegetables chopped into arbitrary slices, including celery stalks, are sauteed for about 10 minutes until soft, after which the meat is returned to the frying pan with a thick bottom.
The contents of the dish are filled with water with the paste diluted in it and placed in the oven for 2 hours.
After the designated time has passed, chopped potatoes and onions are sent into the frying pan.
The dish is prepared in the oven for another half hour under the lid.

With prunes in sour cream sauce

Dried fruits add a special piquancy to the already rich taste of the dish under discussion.

To make a beef stew recipe, per kilo of meat and a glass of prunes you will additionally need:

250 ml sour cream;
bulb;
50 g flour;
a little salt, cinnamon, ground pepper.

Step-by-step cooking instructions:

The tenderloin is washed, freed from films and cut into strips, which are slightly beaten for softness.
Pieces of meat are fried with constant stirring over intense heat.
After the meat turns brown, chopped onions are added to it.
After 5 minutes, the contents of the frying pan are poured with a sauce made from overcooked flour, sour cream and small quantity water.
The dish is salted, seasoned and stewed for half an hour, after which chopped prunes are added to the rest of the ingredients.
The stew continues to cook for the same period of time.

Meat stew with eggplant and zucchini

Below is a recipe for aromatic vegetable stew with a piece of beef tenderloin.

To prepare enough food for a family of three, per kilo of meat you will also need to take:

a couple of zucchini;
the same amount of eggplants, carrots, onions and bell peppers;
3 tomatoes;
a head of garlic;
2 stacks of vegetable oil;
salt and spices to taste.

Cooking method:

Place pieces of salted and seasoned beef into a thick-bottomed pan, where the oil has already been preheated.
Vegetables are cut randomly.
After a crust has formed on the meat, the carrot-onion mixture is placed in a container.
Next, the tomatoes are stewed in a saucepan for 10 minutes, after which zucchini, peppers and eggplants are added.
After 20 minutes of stewing, the dish is crushed with herbs and served.

Beef stew is a tasty and appetizing dish that takes a lot of time to prepare, but requires little effort. Ideal for lunch on a weekend!

Calories: Not specified
Cooking time: Not specified

Stew is a stew of meat with vegetables, or vice versa - vegetables with meat, or just depending on what and how much you put in it. Tasty and satisfying everyday dish, in which you can change the vegetable component depending on the season. For example, in winter you can prepare a stew with potatoes, and in summer it is lighter, with zucchini, eggplant, and sweet peppers. The result will always be magnificent, it is simply impossible to spoil the stew. The main thing is not to overcook the vegetables so that they don’t turn into mush, and to give the meat enough time to become soft and tender. Especially if it's beef. Any part of beef is suitable for stew, but for different meats It will take more or less cooking time. If it is a soft tenderloin, shoulder, adrenal part, then the meat will be ready in an hour or a little more, if the meat has more connective tissue (for example, brisket or shank), then it will take longer to get ready, 1.5-2 hours. So that all products are evenly soaked in juice and not overcooked, prepare beef stew with vegetables and gravy in a frying pan under a lid over low heat. I kindly described the detailed recipe with photos for you.

To prepare we will need:

- beef (pulp without bone) – 400 g;
- tomatoes in their own juice – 1 jar (300-400 g);
- sweet bell pepper – 2-3 pcs;
- onion – 2 onions;
- garlic – 2 cloves;
- water or broth (meat, vegetable) – 1-1.5 cups;
- salt – 1 tsp (to taste);
- ground black and red pepper – 0.5 tsp each.

How to cook with photos step by step

For the stew, cut the meat not very large, into portions for one or two bites.

Cut the onions into 4 parts, then cut each part into half rings, about 0.5 cm thick.

Heat the oil in a frying pan. Add the meat and stir immediately until the pieces change color. Over medium-high heat, fry the pieces of beef for 6-8 minutes, until all the meat juice has evaporated and the meat is slightly browned.

Add chopped onion to the pan with meat. Reduce the heat, stir-fry the meat and onion for 5 minutes until the onion is transparent. You can lightly brown it until golden brown.

Cut the sweet pepper into strips or small cubes. Cut the garlic into thin slices. Add pepper and garlic to the meat, simmer for 2-3 minutes until the garlic aroma intensifies. Salt to taste, season the meat and vegetables with black and red ground pepper (you can take ground sweet paprika or hot red pepper - at your discretion).

Take the tomatoes out of the jar, mash them with a fork or cut them into small pieces. Add it to the stew along with the juice. Simmer for 5-6 minutes.

Pour a glass of water or broth into the pan; there should be enough liquid so that it does not cover the meat by 1-2 cm. Bring to a boil, cover with a lid and reduce heat to low. Simmer the beef until soft, 1-2 hours depending on the meat chosen (do not forget that different parts of beef have different cooking times and it can vary significantly). Periodically check the thickness of the stew; if the liquid has evaporated, add more.

As soon as the beef becomes soft, turn off the heat and let the stew sit for 5-10 minutes. Arrange on plates and serve with fresh bread, vegetable salad or with any side dish (buckwheat, rice, pasta).

If desired, sprinkle the finished stew with finely chopped parsley or dill before serving.

What could be tastier than meat stew? This dish can easily be prepared both for the holiday and for family dinner. In any case, you can serve a delicious stew even for guests, because you are inviting dear and close people, and you always want to feed them tasty, satisfying and unforgettable. Today, together with you, we will prepare a delicious beef stew with vegetables and potatoes. Let's take traditional vegetables that have long been familiar to everyone: sweet peppers, potatoes, onions and carrots. This combination of vegetables and meat makes the stew juicy, rich and incredibly tasty. Be sure to check it out.

Required Products:

- 400 grams of beef pulp,
- 1 carrot,
- 1 pc. sweet red pepper,
- 1 onion,
- 300 grams of potatoes,
- 2-3 tables. l. vegetable oil,
- 1 tables. l. tomato paste,
- 1 glass of purified water,
- salt, pepper to taste.

How to cook with photos step by step

We wash the beef pulp, wipe off the water with napkins, then cut it into long pieces so that the meat cooks faster. The thinner the pieces, the more you will reduce the cooking time.

On vegetable oil fry the beef until nicely browned. Salt the meat and pepper it to enhance the aroma and taste.

Let's quickly prepare the vegetables: cut the carrots into large slices, coarsely chop the onion.

Add onions and carrots to the meat and fry them all together. Vegetables, like meat, should be fried, so they will become tastier.

Cut sweet red pepper into large pieces. He will go to the meat a little later than the carrots and onions.

When the meat, onions and carrots are fried, add bell peppers to the frying pan. Fry for another 5 minutes.

Now transfer the meat and vegetables into a suitable pan, add tomato paste, add water and simmer for 25 minutes over low heat until the beef becomes completely soft. Lightly salt the water.

Then put the peeled and cut into cubes potatoes into the pan. Simmer everything together for another 20 minutes until the potatoes are soft. I also advise you to try something equally delicious.

The finished stew can be served hot, either in portions or in a large dish.