Stew is an excellent product; it can be used in various dishes, making them filling and tasty in a few minutes. How to cook simple stew dishes?
To prepare the dish, you need to take a can of pork stew, 250 g of canned peas, 1 onion, 3 small zucchini and eggplant. Now you need to fry the vegetables in the fat from the stew, add the peas, stir, add a layer of stew, add a little water and cook under the lid over low heat for 10 minutes.
The dish is ready to eat!
To prepare such an original dish you need to take:
- 400 g rice;
- 200 g stew;
- 900 ml water;
- 200 g onions;
- 250 ml orange juice;
- sugar;
- salt.
Boil the rice in salted water until half cooked, drain in a colander. Cut the onion into half rings and fry, add sugar, salt, and seasonings that you prefer. Separately, heat the stew in a frying pan.
Now mix the rice with the onion, put it in a saucepan, add orange juice, and simmer over low heat for 10 minutes. . Then place the meat, rice on top, sprinkle with herbs. The dish is ready!
To prepare the dish, you need to take a can of pork stew, 800 g of white cabbage, 4 onions, salt, pepper, seasonings to taste, and herbs for decoration. Heat the stew in a frying pan, pour boiling water over the cabbage, disassemble into leaves, remove thickenings.
Place a small amount of stew on each lit, sautéed onion on top, salt and pepper. Roll the leaves like cabbage rolls, place in a container, pour in the broth that was poured over the cabbage, and simmer for 10 minutes.
This dish will go well with mashed potatoes and serve hot, sprinkled generously with herbs. Enjoy your meal.
The recipe is designed for 2-3 servings, cooking time is 30-45 minutes. Because of its hardness, pearl barley is not popular, but properly steamed barley porridge in a slow cooker will be tasty and light.
Under the influence of high temperature, the grains soften, become airy and at the same time retain the entire list of useful microelements. But the main advantage of this method of cooking cereal is that the porridge does not burn and does not stick to the bottom of the multibowl.
Ingredients:
- 2 multi-cups of cereal;
- 4.5 cups of clean water;
- 200 g stew;
- 130 gr. butter;
- a pinch of salt and pepper.
Cooking method
When preparing the side dish, remember: we always prepare pearl barley porridge with a sufficiently large amount of fat or butter. Tough grains love fat. Without it they are dry and inedible.
At the time of cooking, you can add grated carrots (coarsely grater) and onions (chop). This way the dish will acquire an interesting taste and will not be so dry. You can cook pearl barley porridge with the addition of pork or goose stew. In a pressure cooker this dish will be ready in 30 minutes.
Before preparing the side dish, it is better to soak the cereal in a separate bowl or saucepan for 2-3 hours, preferably overnight. There should be about 2.5-3 times more liquid in volume. The grains will be saturated with water, swell and become softer. In this state they will cook faster, and the side dish itself will turn out very crumbly and tender.
To prevent pearl barley from sticking to the bottom of the multi-pan, it must be greased with a small piece of butter. Then add the cereal and fill it with the prepared volume of water.
Add salt, remembering that you will get delicious pearl barley porridge in a slow cooker only if it is sufficiently salted. When a dish is prepared with stewed meat, you need to be careful with salt, since canned meat itself is quite salty.
Place the stew on top of the water and porridge. This way the cereal will evenly absorb the fat. We are preparing the side dish. At this stage, cooking pearl barley porridge with stew in a slow cooker is completed. The finished side dish can be served with plenty of greens.
Or you can initially prepare cereals with fatty pork. To do this, you will need to cut the pulp into small pieces and pre-fry them in a pressure cooker, setting the appropriate mode - “Fry”.
The meat processing time will be about 20 minutes. After frying it, add the cereal. The pearl barley porridge, saturated with water, should be cooked in a multicooker-pressure cooker for another 25 minutes with the addition of oil. You can put carrots, onions, and garlic in a multi-pan. Don't forget to salt both the meat and the cereal.
Advice: the stew is a ready-made product, and therefore there is no need to cook or stew it during cooking. Meat goes well with potatoes, vegetables, and cereals. You can make a tasty and healthy snack in a short time.
Bon appetit and good mood!
Stewed dishes are quick and easy to prepare and always turn out tasty, satisfying and nutritious. Canned meat will come to the rescue when you need to feed your family in a short time or when you don’t have fresh meat on hand at the right time.
What to cook from stew?
Recipes with stewed meat will surprise you with their variety and possible variability.
- You can quickly get an appetizing second dish by adding heated canned food to pasta, mashed potatoes, boiled or baked vegetables.
- Any cereal porridge with stew is quick and easy to prepare
- Pilaf cooked with the addition of stew or as a main course is incredibly tasty.
- Instead of fresh meat, you can use canned meat to prepare roasts, stewed vegetables, stews, pies or casseroles.
- Dishes made from beef stew, canned pork, poultry, and rabbit are equally tasty.
How to cook pasta with stew?
Navy-style pasta with stewed meat is a recipe that will help out in times of catastrophic lack of time for cooking. In just 20 minutes you can cook a delicious lunch or dinner and feed your hungry family plenty of it. Carrots can be excluded from the recipe or, on the contrary, the composition of the fry can be expanded by adding other vegetables.
Ingredients:
- stew - 1 can;
- pasta - 200 g;
- onions and carrots - 1 pc.;
- salt, pepper, herbs.
Preparation
- Boil the pasta, drain, season with butter.
- Fry the onions and carrots in vegetable oil, add the stew, heat for 5 minutes, adding spices and herbs at the end.
- Mix pasta with fried stew and vegetables and serve immediately.
Pearl barley porridge with stewed meat
The meal will be not only tasty, but also incredibly healthy if you prepare stew with barley. The latter can be cooked in the traditional manner on the stove in a saucepan, steam the cereal for 12 hours in a thermos, or entrust the preparation of porridge to a multicooker by selecting the appropriate mode and setting the timer for 2 hours.
Ingredients:
- stew - 1 can;
- pearl barley - 200 g;
- onions - 1 pc.;
- carrots - 2 pcs.;
- garlic - 1-2 cloves;
- vegetable oil and butter - 30 g each;
- salt pepper.
Preparation
- The pearl barley is soaked for 6 hours, washed and boiled on the stove in water for 1 hour.
- Add butter to the porridge.
- Fry onions and carrots in vegetable oil, adding garlic and stew at the end.
- Add cooked porridge to fry.
- The pearl barley and stew are heated together for 3-5 minutes and served.
Pilaf with stewed meat
Pilaf cooked with stew cannot be called classic, but the dish manages to taste quite decent and is easy to prepare. You can make the recipe in a saucepan on the stove, in a cauldron outdoors on a fire, or in a slow cooker. The set of added spices can be compiled individually from preferred components, including cumin, barberry, saffron, coriander and others.
Ingredients:
- stew - 500 g;
- rice - 1.5 cups;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- garlic - 1 head;
- vegetable oil - 50 ml;
- salt, spices for pilaf.
Preparation
- Fry onions and carrots in oil.
- Add stew and spices.
- Pour in 2.5-3 glasses of water, add washed rice.
- Cook the rice and stew until the moisture evaporates, without stirring and maintaining moderate heat.
Soup with stew - recipe
The stewed dishes prepared for the first course are tasty and nutritious. The hot dish can be filled with all kinds of vegetables, cereals, and legumes. Pea soup with canned meat is especially aromatic. If desired, you can add a slice of fried smoked sausage, brisket or bacon.
Ingredients:
- stew - 300 g;
- peas - 200 g;
- water - 2.5 l;
- onions - 1 pc.;
- carrots - 1 pc.;
- garlic - 1 clove;
- vegetable oil - 30 ml;
- salt, pepper, bay, herbs.
Preparation
- The peas are soaked for 10-12 hours, washed and boiled in water until almost tender.
- Add potatoes and cook for 10 minutes.
- Add stewed meat, fried onions, carrots and garlic to the soup, add seasonings.
- Cook the pea soup with the stew for another 5 minutes, serve hot with herbs.
Borscht with stewed meat - recipe
Like other stewed first courses, borscht will be satisfying, nutritious and will allow you to avoid preparing a second dish for lunch. Instead of tomato paste, you can use grated fresh tomatoes, tomato juice or sauce. At the end of cooking, taste the hot food and add a little sugar if necessary.
Ingredients:
- stew - 300 g;
- cabbage - 300 g;
- potatoes - 5 pcs.;
- tomato paste - 2 tbsp. spoons;
- onions - 2 pcs.;
- carrots - 1 pc.;
- garlic - 1 clove;
- bell pepper - 0.5 pcs.;
- vegetable oil - 30 ml;
- vinegar - 0.5 teaspoon;
- salt, pepper, bay, herbs.
Preparation
- Place chopped potatoes and cabbage in a saucepan, add water and cook until soft.
- Fry beets, carrots and onions separately in oil until soft.
- Combine the two fried dishes, add paste and vinegar and heat together for 5 minutes.
- Transfer the dressing into a saucepan, add the stew, seasonings, and garlic.
- Warm up the borscht with the stew for another 5 minutes, serve with herbs.
How to cook potatoes with stew?
The stew can be complemented with boiled, mashed or fried potatoes. In the latter case, it is more important than ever to pre-fry the canned food separately until the moisture has completely evaporated, so that the potato slices do not become soggy from the juices and remain golden brown. Serve the dish with fresh vegetables or pickles.
Ingredients:
- stew - 500 g;
- potatoes - 700 g;
- onions - 1 pc.;
- vegetable oil - 50 ml;
- salt, pepper, herbs.
Preparation
- Fry the potatoes until half cooked.
- Add onion, fry vegetables until fully cooked.
- Separately, fry the stew, allowing the juices to evaporate, and transfer to the potatoes.
- Fried potatoes and stew are heated together for 3 minutes, sprinkled with finely chopped herbs and served.
Buckwheat with stew in a frying pan
Stewed dishes such as buckwheat porridge are especially popular due to their excellent taste and quick preparation. You can simply add canned food to the traditionally cooked porridge or use the recommendations of this recipe and cook the dish in a common container: a deep frying pan or a saucepan.
Ingredients:
- stew - 1 can;
- buckwheat - 150 g;
- tomato sauce - 2 tbsp. spoons;
- mushrooms - 100 g;
- onions - 1 pc.;
- vegetable oil - 50 ml;
- salt, pepper, spices, dill.
Preparation
- Fry onions and mushrooms in oil.
- Add the stew and heat with stirring for 5 minutes.
- Season the resulting roast and add the tomato.
- After 2 minutes, add buckwheat, heat for a minute, pour in 400 ml of water, cover the container with a lid.
- After all the moisture has been absorbed, the finished buckwheat porridge with stew is served with chopped dill.
Stew gravy
Appetizing stewed goulash is prepared much faster than the original, and is completely equal in taste. The dish will be an excellent accompaniment to a cereal or potato side dish or boiled pasta. A mixture of frozen vegetables can be replaced with a mix of fresh bell peppers, green peas, and celery.
Ingredients:
- stew - 500 g;
- mixture of frozen vegetables - 300 g;
- onions - 2 pcs.;
- carrots - 1 pc.;
- tomato paste - 2 tbsp. spoons;
- vegetable oil - 50 ml;
- salt, pepper, spices.
Preparation
- Fry onions and carrots in oil or fat from the stew.
- Add frozen vegetables and stewed meat and heat for 5 minutes.
- Dilute tomato paste with water and pour it over the meat and vegetables.
- Simmer the dish for 5 minutes, serve with side dish and herbs.
Cabbage with stew
Stewed vegetable dishes prepared in the manner of a stew are always delicious. You can compose a vegetable set at your own discretion or use one of them as a base component. In this case, it is white cabbage, which, if desired, can be replaced or supplemented with other vegetable components.
Ingredients:
- stew - 1 can;
- cabbage - 500 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- tomato paste - 1.5 tbsp. spoons;
- vegetable oil - 50 ml;
- garlic - 2 cloves;
- parsley - 0.5 bunch;
- salt pepper.
Preparation
- Lightly fry onions and carrots in oil.
- Add cabbage, tomato paste, a couple of tablespoons of water and simmer everything under the lid for 15 minutes.
- Add the stew, season the dish to taste, and simmer for 7 minutes.
- At the final stage, the stewed cabbage and stew is seasoned with garlic and parsley and left to steep for 15 minutes.
Roast with stew
A fragrant roast stew with potatoes is prepared with the addition of fresh tomatoes, which, if not available, can be replaced with tomato paste, juice or tomatoes canned in their juice. Of the spices, laurel and allspice peas will most harmoniously complement the palette. If desired, you can add a chili pod.
Ingredients:
- stew - 1 can;
- potatoes - 1 kg;
- onions - 1 pc.;
- carrots - 1 pc.;
- tomatoes - 2-3 pcs.;
- vegetable oil and butter - 25 g each;
- garlic - 1 clove;
- laurel, peppercorns - 2 pcs.;
- salt pepper.
Preparation
- The potatoes are peeled, cut into large pieces, filled half with salted water and simmered under the lid until tender.
- Onions and carrots are fried in a mixture of oils.
- Add tomatoes, garlic, stewed meat, seasonings and simmer the contents of the pan for 10 minutes.
- Transfer the stew with vegetables to the potatoes, stir, and let simmer for 5 minutes.
Potato casserole with stew
By combining potatoes with stew, you can prepare a delicious, mouth-watering casserole. The mayonnaise in the recipe can be replaced with sour cream, and the onion fry can be supplemented with chopped bell peppers, grated carrots or mushrooms. It is preferable to fry the stew and boil it to remove excess moisture separately, and then add it to the vegetables.
Ingredients:
- stew - 500 g;
- potatoes - 1.5 kg;
- onions - 1 pc.;
- vegetable oil - 40 ml;
- butter - 100 g;
- mayonnaise - 100 g;
- cheese - 150 g;
- salt pepper.
Preparation
- Boil the potatoes, mash them into a puree, adding butter.
- Fry the onion and stew separately, combine in one container, and season.
- Potatoes, stewed meat with onions, and potatoes again are placed in the mold in layers.
- Lubricate the surface of the dish with mayonnaise, sprinkle with cheese and bake for 30 minutes at 180 degrees.
Stewed pie
Canned food can be safely added to all kinds of savory baked goods made from puff pastry, unleavened dough or yeast dough, kneaded according to a proven recipe. The composition of the filling is selected depending on the base used. So, it is better to bake a pie with stewed meat and potatoes from a yeast base, and for puff layers, replace the potatoes with rice.
Ingredients:
- yeast dough - 500 g;
- potatoes - 400 g;
- stew - 1 can;
- onions - 1 pc.;
- salt, pepper, herbs.
Preparation
- Knead the dough.
- Peel and cut the potatoes into cubes as small as possible.
- Fry the onion and add it to the potatoes.
- The stew is rendered to remove excess moisture, transferred to the filling, and finely chopped herbs and seasonings are added.
- Place the filling between two layers of rolled out dough, and make several cuts on top.
- Bake the product for 30 minutes at 180 degrees...
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The most popular dish of our childhood is pasta or potatoes with stew. Previously, every family had a must-have product in the refrigerator - stewed meat, so tasty and aromatic. After all, even just stew heated in a frying pan with a jar of lecho or canned tomatoes is a great idea for a pasta sauce. Did you know that stew became widespread during the First World War. Stewed beef lost almost no taste during pasteurization and became the most delicious food out of a tin can for soldiers. In 1939, a can of stewed meat found in the Arctic was opened. It was made in the mid-19th century and it turned out that the meat was very tasty and edible. Stew is a lifesaver, open the jar, heat it up and a delicious dinner is ready. Nowadays it is very difficult to find good stew, but it is possible. And if you are lucky, be sure to cook our recipes with it. And if you fail, cook the stew yourself. How to prepare delicious homemade stew, and what dishes can be prepared from stew, read on.
In the store, be very careful when choosing stew. Take canned food only with the GOST mark. This stew should contain only meat, fat and spices. Products prepared according to specifications may contain vegetable proteins, starch, flour and flavor enhancers. Also on the stew it should be written “Stewed beef” or “Stewed pork” - this is the only name specified in GOST. Read the composition, name, storage conditions and periods, information about the manufacturer. The lid of the jar must be marked in three rows: the first row is the production date, the second row is the batch number, the third row is the manufacturer’s number. The letter A in the manufacturer's number means that it specializes in canned meat, if O or P - in vegetables and herbs. High-quality stew is sold in tin or glass jars. The jar must be intact, without dents or swelling.
An open can of stew should be used immediately; storing it is not recommended.
If you don't trust store-bought stew, prepare your own canned food at home. The preparation can be made from beef, pork, lamb or chicken. You can combine several types of meat. We offer you two homemade stew recipes - beef and chicken.
Homemade beef stew
Ingredients:
- beef 1.5 kg.
- salt 1 tsp.
- bay leaf 5 pcs.
- ground black pepper 0.5 tsp.
- dried rosemary 1/2 tsp.
Cooking method: Wash the beef thoroughly and cut into small pieces, approximately 2x2 cm. Place it in the multicooker bowl. No water is needed as the meat will release a lot of juice. Cook in the “Stew” mode for about 6 hours (the time depends on the quality of the meat; tough meat can be cooked longer). Check periodically: if you notice that all the juice has evaporated, add water, otherwise it will burn. 1.5 hours before readiness, add all the spices to the bowl and stir. At the end, be sure to taste for salt and add more salt if necessary. Leave the beef alone for 3-4 hours. After this, place the finished stew in glass jars, compact it and pour the rendered fat on top.
If you plan to store the preparations for a long time, then unrolled cans of stewed meat should be placed on a baking sheet and sterilized for 20 minutes at a temperature of 200 degrees. Then roll up with sterile lids. There should be no empty space in the jars; fill with fat to the very top. Cool and store in the refrigerator or cellar. In this form, the stew can be stored for up to a year.
Homemade chicken stew
Ingredients:
- chicken carcasses
- for a 0.7 l can:
- salt 1.5 tsp. with a slide
- black peppercorns 4 pcs.
- bay leaf 1 pc.
Cooking method: Wash the chicken carcasses well, chop into small pieces, and remove all bones. Sterilize the jars and fill them with chicken up to their shoulders. Place the chicken in a bowl, add salt and seasonings according to the amount of chicken. Mix everything thoroughly. Transfer to a multicooker bowl and cook in the Stew mode for 70 minutes. Then place the chicken in jars and roll up. At first the stew may seem runny, but after a couple of days in a cool place it will solidify.
Recipes with stew
Stewed pilaf
Ingredients:
- steamed rice 1 cup
- beef stew 1 can
- onions 2 pcs.
- carrots 2 pcs.
- seasoning for pilaf 1 tsp.
Cooking method: Rinse the rice with cold water and soak for 3 hours. Remove the meat from the can, remove the top fat and set aside. Cut the onion into cubes, grate the carrots. Fry them in fat from the stew. Add the meat removed from the jar to the fried vegetables, dividing it into smaller pieces. Pour in 1.5 cups of water and spread the rice in an even layer. Sprinkle with spices, add bay leaf and salt everything. Cook covered until the liquid has evaporated. Do not stir during the process. Leave the finished pilaf covered for 20-30 minutes.
Potatoes baked in a pan with stewed meat
Ingredients:
- potatoes 6 pcs.
- coarse salt 500 g.
- stew 1 can
- green onions 1 bunch
Cooking method: Rinse the potatoes well, place on paper towels and leave to dry. Sprinkle salt into a dry frying pan in a layer at least 2 cm high. Place the potatoes on the salt. Place the frying pan over medium heat. Cook covered for 40 minutes, turning the tubers occasionally. Heat the stew in a separate frying pan, mix with finely chopped green onions. Cut the finished baked potatoes in half, carefully remove some of the pulp, mix it with the stew and return it back.
Stewed pea soup
Ingredients:
- beef stew 400 g.
- canned peas 420 g.
- potatoes 3 pcs.
- onions 1 pc.
- carrots 1 pc.
- greenery
- vegetable oil
- salt pepper
Cooking method: Peel the onions and carrots, chop finely and fry in a frying pan with vegetable oil. Peel the potatoes, rinse and cut into slices. Place the potatoes in a saucepan with two liters of water and cook for 15 minutes. When the potatoes are almost ready, add the stew and fried vegetables. Cook for another 10 minutes. Then drain the liquid from the peas, put them in the soup, add spices and chopped herbs, and salt to taste. Bring to a boil and remove from heat.
Buckwheat porridge with stewed meat
Ingredients:
- stew 2 cans
- buckwheat 1 cup
- onions 1 pc.
- salt pepper
- dill or parsley
Cooking method: Rinse the cereal. Cut the onion into half rings. Place the stew on a hot frying pan. Add chopped onion and simmer everything together for 5-10 minutes. Add buckwheat to the frying. Pour two cups of boiling water and let the dish boil. Cover the pan with a lid, reduce heat to low and simmer for about 30 minutes until fully cooked. It's like languishing on the stove. While the porridge is cooking, do not stir it. Sprinkle the finished porridge with finely chopped herbs.
Stewed pie
Ingredients:
- beef stew 1 can
- onions 1 pc.
- puff pastry 250 g.
- hard cheese 150 g.
- sour cream 1 cup
- eggs 3 pcs.
- vegetable oil
for puree:
- potatoes 3 pcs.
- butter 2 tbsp. l.
- salt pepper
- warm milk
Cooking method: Prepare mashed potatoes. To do this, peel the potatoes. Pour water into a saucepan, add potatoes and cook until tender. Drain the water. Add butter to the potatoes and mash them into a puree. To prevent the puree from being too thick, dilute it with warm milk. At the end, add salt and pepper. Roll out the puff pastry into a layer. Line the pan with baking paper. Lay out the dough, forming sides 4 cm high. Add the egg to the mashed potatoes and mix. Place on the dough. Fry chopped onions in vegetable oil until golden brown. Place the onion and stew on the puree. To fill, combine sour cream, the remaining 2 eggs and cheese, grated on a medium grater. Pour the filling over the pie. Bake at 180 degrees for 40 minutes until golden brown.
Photo: Depositphotos.com/@ vkuslandia
Stew is not the cheapest of pleasures, but it greatly simplifies the process of preparing lunch or dinner, since you don’t have to spend a lot of time waiting for the meat to be ready. The main thing is to choose the right can of beef stew and the recipe for the first or second course.
How to choose?
Among the huge number of manufacturers, it is not always possible to immediately understand which product is better, but you can follow simple tips.
The first thing you should pay attention to is the container in which the meat is sold. Between a metal jar and a glass jar, you should give preference to glass, since this material does not interact with organic acids.
When choosing even a metal container, you need to pay attention to its integrity. It is better if there are no dents or other damage on the can.
Today, stewed meat has appeared on the shelves of hypermarkets at a price of about 50 rubles per can, but there is no need to rush, since when you buy it, you will not find meat inside, only soy protein, which the manufacturer warns about on the packaging. Based on its taste, it is difficult to say whether such a stew can be called a product at all.
Be sure to shake the jar, if it gurgles, it means there is not enough meat inside, and in the end you will only get fat and water. Things are simpler with glass containers, in which you can immediately see what’s inside, but there is also a small disadvantage of such a product - it is exposed to sunlight, which does not have the best effect on the quality.
First course recipes
Using a small can of stew, you can deliciously cook a wonderful first course. To do this you will need:
- potatoes per pan;
- seasoning;
- 4 stalks of celery;
- one carrot;
- 1 large onion;
- greens to taste;
- beans.
Pour water into the pan, add salt so that it comes to a boil faster. At this time, peel the carrots and grate them, remove the outer skin from the onions and cut them into small cubes.
Place the vegetables in a heated frying pan, adding sunflower oil, and fry until golden brown.
Diced potatoes and beans are poured into the water, which should have already boiled by this time. They need to boil for half an hour to reach a state of half-readiness. Now you can add the roast, celery, seasoning and stew. Everything is stewed for another half hour, after which the pan is removed from the heat. Then add fresh chopped herbs.
You can diversify this dish a little by adding mushrooms, bell peppers and even fresh tomatoes cut into halves. Other additional ingredients you will need:
- a spoonful of fat, goose or pork, but not beef;
- stew;
- 100 g bacon, smoked or sliced;
- shallots, coarsely chopped;
- champignons 250 grams;
- a few cloves of garlic, sliced;
- a tablespoon of tomato puree;
- potato;
- celery stalks;
- 2 tablespoons olive oil;
- a few sprigs of rosemary and thyme;
- several bay leaves;
- a couple of cardamom pods.
Heat a large saucepan and add 1 tablespoon of goose fat. Fry 100g chopped smoked bacon, 350g peeled shallots, 250g mushrooms, 2 chopped garlic cloves. Mix in 1 tbsp. l. tomato puree and simmer for several minutes.
Now you can add the stew, bay leaf and other spices. Pour everything with a liter of water, add salt to taste and bring to a boil. Place some diced potatoes and celery, simmer for another 15 minutes, and serve the thick soup.
Second courses
Ready stew is perfect as a base not only for soups, but also for preparing a second course. The easiest way to make lunch out of it is navy pasta. Each housewife has her own recipe for how to prepare such a hearty delicacy. We offer the following option, which will require:
- carrot;
- bell pepper;
- greenery;
- beef stew;
- pasta.
You can use any pasta, it doesn’t matter. For them, you need to put salted water in a deep saucepan on the fire and wait until it boils.
At this time, pour a couple of tablespoons of vegetable oil into the frying pan, first add grated carrots, then finely chopped onions, and only when both ingredients acquire a golden color, add bell pepper, simmer for five minutes, add pepper, salt and turn off.
Place pasta in boiling water, stir until it stops sticking to the bottom, and cook until done.
Drain the pasta; no need to rinse it. We spread the stew, then the finished frying. Everything must be mixed very well, at the end we add finely chopped greens, and mix everything well again.
You can make stewed potatoes in the oven; to do this, you will first need to take the potatoes, peel them, wash them and cut them into small cubes. First turn on the oven so that it warms up to 180 degrees Celsius. Now take the mold and grease it with oil. We put the stew, potatoes there, add grated carrots, onions cut into half rings, bell peppers, and champignons.
Mix all this well, add salt and pepper, put it in the oven, covering the container with foil. After twenty minutes, check the potatoes for readiness, if they are still hard, simmer for more, if not, then add fresh herbs, mix, and cover everything with cheese, put it inside for another ten minutes. Can also be cooked in a pot.
To learn how to cook potatoes with stew, watch the following video.
Are you going on a long hike and decide to take stew with you? So why buy it if you can make it yourself with your own hands. Perhaps the only drawback (or, on the contrary, advantage) is that it will be difficult to pack homemade stew in unbreakable cans, but refusing to use traditional containers for stew will not pollute the environment. Well, okay, if you decide to make stew for the hike yourself, I think you will be interested in knowing this about it.
Photo of another camp soup. This time, it was cabbage soup made from fresh cabbage, stewed meat and canned dressing. These cabbage soup are prepared over a fire; first, cabbage is put into the cauldron, followed by a can of stew, then potatoes and spices. Now all we have to do is add fried onions and carrots and canned dressing for sour cabbage soup, let the soup simmer for about fifteen minutes and the soup can be poured into camp bowls and invite people to the table. As you can see from the photo of the final dish, cabbage soup is served with mayonnaise, since, unfortunately, you can’t get sour cream on a week-long hike! Although everyone knows how to cook cabbage soup, I still posted this recipe in my cookbook, and you can read it here.
A photo of the cabbage soup I prepared using rafting. The cabbage soup was prepared on the basis of stew, but on the basis of fresh vegetables - fresh cabbage, potatoes, carrots, onions and even tomatoes. The cabbage soup with fresh cabbage shown in the photo was cooked over a fire in a camp cauldron; the recipe for making this cabbage soup with a photo can be found here.
Recipe for shurpa, which I prepared using rafting. To prepare camping shurpa, you take lamb stew, a whole set of various dry spices and, of course, fresh vegetables: potatoes, onions and carrots. This stewed stew shurpa is of course not very quick to prepare, but the soup turns out very tasty and rich, just what you need for the day.
Lagman recipe, which I prepared while rafting in Tyva. Of course, no one pulled or cooked noodles, they were simply replaced with pasta. The gravy was made from vegetables, herbs and stewed meat. This is, of course, not exactly a lagman, but, you must admit, it was simply wonderful to prepare something similar to it on a hike.
Pilaf recipe, which I cooked on a rafting trip. Pilaf is prepared on the basis of stew, everything else is the same as in real pilaf: onions, carrots, spices and garlic. It turned out incredibly delicious, so I’m not ashamed to share the recipe for this camp pilaf.
A recipe for pasta with stewed meat and mushrooms, which is great to cook while camping. The pasta is boiled, and the mushrooms and onions are fried separately in a small amount of vegetable oil. Next, the stew is sent into the cauldron with boiled pasta, and then the fried mushrooms.
Photo of pea soup with smoked meats that I prepared on a hiking trip several years ago. It was daytime, there was a lot of time, we decided to cook something solid, tasty and nutritious. Pea soup was prepared from peas, stewed meat, potatoes and raw smoked sausage. The recipe for this treasure trove of camp cooking can be found here.
Photo of borscht with mushrooms. We rafted in the summer of 2011. along the Kaa-Khem River, in Tyva, and one day during a day trip, we wanted to diversify our camping diet with something homemade and tasty, liquid and rich. After we moored to the shore and discovered a wonderful stop for the day, it turned out that there were a lot of different mushrooms around. There were boletuses and boletuses, and even a couple of white ones. This is how the borscht with mushrooms shown in the photo came about in this simple way.
