Stewed pork with onions and carrots in a frying pan, step-by-step recipe with photos. Recipe for stewed pork in a frying pan How to cook pork with onions and carrots

Do you prefer simple dishes that do not require special culinary knowledge or complex techniques? Then be sure to save the recipe for stewed pork in a frying pan in your cookbook. You can prepare this dish with vegetables, mushrooms, and cereals. Using various spices or dried fruits, it is easy to add a spicy flavor accent and a pleasant aftertaste. At the same time, you will not spend much time on preparation. The cooking process is also not labor-intensive.

A full dinner, a hearty lunch, will be meat stewed in a frying pan. We suggest you study the basic recipe first. It is simple and easy even for a bachelor or teenager. Therefore, it will not create hassle when repeating. The list of ingredients only shows onions and carrots. If desired, add some bell pepper or prunes.

You will need:

• 0.5-0.7 kg. pork shoulder;
• 2 onions;
• 1 carrot;
• 0.5 tsp. cumin;
• 0.5 tsp. ground black pepper;
• 1/3 tsp. coriander;
• 1/3 tsp. thyme;
• 4-5 pcs. bay leaves;
• Sunflower oil, salt.

How to cook:

1. Rinse the pulp of the shoulder blade and pat dry with a paper towel.
2. Cut into portions of approximately 3x5 cm to quickly simmer the meat in a frying pan. The recipe can also be prepared with larger or smaller pieces of pulp.
3. Heat up the frying pan, pour 2-3 tbsp. l. sunflower oil.
4. Peel the onions and carrots.
5. Place pieces of meat on a hot surface. Fry over medium heat for 2-3 minutes on both sides.
6. While the meat is fried, chop the onion into half rings and grate the carrots.
7. Season the meat with spices. If you are cooking for children, the amount or some types of spices can be changed or ignored.
8. Add onions and carrots, stir. Cover with a lid and simmer over low heat for 15-20 minutes.
9. Add salt before turning off. Serve hot.

Do you want to impress your loved one with your culinary skills? Then be sure to cook the stew in a frying pan. Prepare the recipe with photos using good wine. Both white and red wine work well for this dish.

When choosing, the quality of the product matters more. A counterfeit drink can simply ruin the dish. A good wine will give a wonderful aroma with a grape aftertaste. The alcohol will evaporate during the simmering process. Combining with the smell of meat, it will create a pleasant flavor accent and an incredibly appetizing aroma during the cooking process.

You will need:

• 1 kg. pork shoulder;
• 300 ml. dry wine;
• 5 tbsp. l. olive (sunflower) oil;
• 2 onions;
• Pepper, salt, bay leaf to taste.

How to cook:

1. Before stewing meat in a frying pan, recipe with photo, start by preparing it. Rinse and blot away excess moisture.
2. Cut the shoulder blade into medium-sized portions of the same or arbitrary shape.
3. Peel the onion and rinse.
4. Heat a frying pan with oil.
5. Place pieces of meat on a hot surface.
6. Fry on several sides over high heat.
7. Chop the onion into rings or half rings.
8. Remove the browned meat to a bowl.
9. Sauté the onions in the oil and juice left over from frying the meat. If there is not enough oil left, add 1-2 tbsp. l.
10. After 5 minutes of frying the onions, add wine.
11. Reduce the liquid a little over high heat to concentrate the juices and simmer the meat in the pan. Recipe
12. Contains a minimal set of spices. Standard types can be supplemented with cumin, prunes, barberry or other herbs.
13. Add spices, turn the heat down.
14. Place the meat back into the pan and mix with the ingredients.
15. Cover with a lid and simmer the dish for 50 minutes.

You won't find a better dish for the New Year holidays! Spicy meat, refreshing aromas and a pleasant sweet and sour sauce will not leave anyone indifferent. Follow simple recommendations and you will learn how to cook amazing stewed meat in a frying pan. The recipe is much easier to repeat in practice than it might seem.

You will need:

• 1.5 kg. pork pulp;
• 2 onions;
• 1 orange;
• 1 stalk of celery;
• 450 ml. broth;
• 5-6 cloves of garlic;
• 0.5 tsp. paprika;
• 1.5 tsp. salt;
• 0.5 tsp. ground pepper;
• Rosemary, cardamom, ground cloves, bay leaf to taste;
• 2 tbsp. l. sunflower oil;

How to cook:

1. Rinse the pork, pat dry with a napkin, and cut into large portions.
2. Combine ground spices and salt in a bowl.
3. Rub the pieces of meat with the spice mixture.
4. Heat a frying pan with sunflower oil in which you will later stew the meat. The recipe cooks faster in a frying pan than in a saucepan.
5. Place the pieces on a hot surface. Fry on all sides over high heat until crusty.
6. Peel the vegetables and rinse.
7. Chop the onion and celery into large cubes.
8. Cut the garlic into slices or rings.
9. Cut the orange into rings (so that you get about 3-4 rings).
10. Remove browned meat to a bowl.
11. Place prepared vegetables (except garlic) on the surface where the meat was fried.
12. Fry over medium heat for literally 2-3 minutes, add the spices that you used for the stew in the pan. A recipe with a photo allows you to experiment with flavors. You can also add other herbs or lemon.
13. Place the pieces of fried meat back into the pan with the vegetables.
14. Pour the broth into the container, sprinkle the meat with garlic cloves.
15. Cover with a lid and simmer over low heat for about an hour.

If you choose lean meat for cooking, you will get a completely low-calorie dish. But if you want to cook deliciously and without regard to calories, use neck. This will be an incomparable treat for both a family meal and a dinner party. Prepare a lot of onions to stew the meat in a frying pan. The recipe with photos is easy to prepare, since there are not many techniques used.

You will need:

• 1 kg. pork neck;
• 4-5 onions;
• 4-5 bay leaves;
• 1-1.5 tsp. salt (or to taste);
• 0.5 tsp. ground black pepper;
• 0.5 tsp. paprika;
• 0.5 tsp. ground nutmeg.

How to cook:

1. Wash the neck, blot the moisture with a napkin.
2. Cut the meat into large square pieces.
3. In a small bowl, mix dry spices and salt.
4. Sprinkle the spices over the meat, using your hands so that the pieces are saturated with them on all sides.
5. Peel the onion, rinse and cut into half rings.
6. To stew meat in a frying pan, cook the recipe in a container with thick walls. Cast iron cookware works well.
7. Heat a frying pan with 2-3 tbsp. l. sunflower oil.
8. Place pieces of meat into hot oil. Place a layer of onions on top.
9. Cover the pan with a lid and simmer the meat over low heat for about 2 hours.
10. If you have a divider or cast iron pancake, use it. This stand will help distribute heat evenly and minimize the likelihood of burning.
11. There is no need to turn the meat during the stewing process.

The modern bachelor is no longer the same as he used to be. Today he is a completely self-sufficient man in the kitchen who knows how not to leave himself hungry. And if you are just mastering this craft, we suggest preparing simply incomparable meat stewed in a frying pan for dinner. The recipe for this dish is for two servings. After all, we are sure that there will definitely be someone to come visit for such a dinner!

You will need:

• 700-800 gr. pork pulp;
• 2 onions;
• 6-7 potato tubers;
• 1 bell pepper (can be replaced with carrots);
• 3-4 tbsp. l. sunflower oil;
• 50 gr. butter;
• Salt, spices to taste;
• 4-5 cloves of garlic, 1/3 bunch of herbs - optional.

How to cook:

1. Before stewing meat in a frying pan, start the recipe by preparing all the necessary components. Rinse the meat, cut into medium-sized pieces of arbitrary shape.
2. If you use spices in the form of ground herbs, sprinkle them on the meat. Mustard powder, nutmeg, black pepper, paprika, and cumin will perfectly complement the taste. Use the ones you like best in proportions to taste.
3. Mix the meat with your hands so that the spices are evenly distributed.
4. Peel the potatoes and wash them.
5. Cut the tubers into 4-8 pieces. You should end up with large half-slices. It can also be other cutting methods (large strips, circles).
6. Peel the onion, wash it, cut it into half rings.
7. Peel the pepper, rinse, cut into medium-thick strips.
8. Heat a deep, thick-walled frying pan that is suitable for cooking stewed meat. The recipe with photo will be prepared in a frying pan quite quickly.
9. Pour 3-4 tbsp. l. sunflower oil.
10. Place the meat cubes on a hot surface and fry over medium heat on both sides.
11. Remove the meat to a bowl and place the potatoes on the surface. Fry on both sides until lightly browned.
12. Add meat, salt the dish.
13. Place onion half rings and pepper strips on top. If you don't eat peppers, replace them with grated carrots.
14. Cut the butter into small cubes and place the cubes on top over the entire area.
15. Cover the pan with a lid and simmer until tender over low heat for 20-30 minutes.
16. Periodically, you can stir the contents of the pan 1-2 times.
17. Before turning off, you can add garlic, passed through a press and chopped herbs (optional).

Wanting to prepare a hearty snack for lunch and dinner without spending a lot of time and effort, housewives often choose meat with onions and carrots, which is easiest to fry or stew in a frying pan. This dish can be served with almost any side dish, but it is satisfying on its own. If you have crumbly porridge, rice or pasta as a side dish, you should cook the meat with gravy. Roasted meat without sauce is more suitable for vegetable stew or salad. The meat in sour cream turns out soft and tender. There are quite a lot of recipes for cooking pork or beef with carrots and onions in a frying pan, and they are all good in their own way.

Cooking features

There are many recipes for this dish, but there are several general settings.

• You can fry or stew any type of meat in a frying pan, but keep in mind that beef will have to be cooked longer than pork and you will have to use more sauce and vegetables to soften it.
• The meat will cook faster and be softer if you marinate it first. The same marinade options as for barbecue are suitable for this.
• Gourmets claim that fresh or chilled meat is more juicy than frozen meat. However, the difference will be almost unnoticeable if the frozen meat product is allowed to thaw under natural conditions, avoiding a sharp temperature change. You need to defrost meat in the refrigerator, or at least at room temperature. If you try to speed up the process using a microwave or warm water, you will make a mistake that will be impossible to correct.
• When planning to cook meat in a frying pan, you need to cut it into small pieces, otherwise it may overcook on top, remaining almost raw inside.
• Carrots are usually cut into thin strips or grated. It is usually suggested to cut the onion into thin half rings, sometimes into small cubes.
• Select seasonings taking into account the type of meat: ground black pepper is more suitable for beef, red pepper and turmeric are more suitable for pork, garlic and cumin are more suitable for lamb.

Meat is served cooked in a frying pan with carrots and onions, usually with a side dish. Mashed potatoes, vegetable stew, buckwheat, rice and pasta are suitable for this. If the side dish is dry, do not forget to pour some gravy over it.

Meat with onions and carrots with gravy

• meat (tenderloin or fillet) - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• flour - 50 g;
• water - 0.75 l;
• salt, spices - to taste;
• tomato paste - 50 ml.

Cooking method:

• Wash the meat, dry with a napkin. Remove film. Remove fat and other unnecessary fragments.
• Cut the meat across the grain into pieces about 1.5–2 cm thick, beat lightly. Cut the chops into small pieces.
• Scrub and wash the carrots. Dry with a napkin. Grind on a grater with medium or even small holes.
• Remove the peel from the onion and cut into small pieces.
• Heat the oil in a deep frying pan and place the meat in it. Brown it over medium heat.
• Sprinkle the meat with salt and spices, add chopped vegetables. Fry them for 5 minutes along with the meat.
• Sprinkle the meat and vegetables with flour and fry for 2-3 minutes.
• Dilute tomato paste with hot boiled water. Pour the resulting liquid over the meat. Stir.
• Turn down the heat. Simmer the meat in the sauce, covered, until it becomes soft. The exact time depends on the type of meat and the size of the pieces.

Video recipe for the occasion:

This meat is served with a side dish and gravy in which it was stewed.

Fried meat with onions and carrots (without gravy)

• meat (preferably pork) - 0.6 kg;
• onions - 0.2 kg;
• carrots - 150 g;
• tomatoes - 0.3 kg;
• soy sauce - 60–80 ml;
• refined vegetable oil - how much will be needed;
• seasonings - to taste;
• water - 120 ml.

Cooking method:

• Wash the meat and pat dry with a kitchen towel. Remove films, veins, and excess fat.
• Cut the pulp into small pieces and place in a bowl.
• Pour soy sauce into the meat and mix the product with your hands. Leave for half an hour.
• Cut the tomatoes crosswise on the side opposite the stem.
• Boil water in a saucepan and place tomatoes in it. After 2 minutes, catch them with a slotted spoon and transfer them to a container filled with cold water.
• Peel the cooled tomatoes and cut into small pieces of arbitrary shape.
• Wash and peel the onions and carrots.
• Grind the carrots using a grater designed for making Korean salads, or a regular one with large holes.
• Cut the onions into thin half rings or quarter rings if the heads are large.
• Heat the oil in a deep frying pan, place the meat (along with the sauce) in the pan.
• Fry the meat over medium heat, stirring with a spatula, for 20 minutes.
• Add onions and carrots to the meat. Fry the ingredients together for 10 minutes.
• Add water, reduce heat. Cover the pan with a lid and simmer the dish until the meat is cooked.
• Remove the lid and increase the heat to evaporate the excess water.
• Reduce heat again, add salt, season meat, add tomatoes. Simmer the food for 10 minutes, after which it can be served.

Despite the fact that the meat according to this recipe is prepared without gravy, it turns out tender and juicy. The recipe is best suited for pork.

Meat stewed in a frying pan in sour cream with onions and carrots

• beef - 0.5 kg;
• onions - 100 g;
• garlic - 2 cloves;
• carrots - 100 g;
• tomato paste - 50 ml;
• sour cream - 0.25 l;
• water - 0.2 l;
• salt, spices - to taste;
• refined vegetable oil - how much will be needed;
• wheat flour - 40 g.

Cooking method:

• Wash and dry the meat, remove all excess. Cut the meat pulp into cubes about 2 cm in size or into bars.
• Prepare the sauce: mix sour cream with tomato paste and garlic passed through a press, dilute the resulting mass with boiled water.
• Peel the onion and cut into thin halves of rings.
• Peel the carrots and cut into strips.
• Heat the oil in a large frying pan and fry the meat until golden brown.
• Add carrots and onions to the meat and fry them together for 10 minutes.
• Sprinkle meat and vegetables with salt and seasonings, stir.
• Sprinkle the fried foods with flour and stir again.
• Pour the prepared sauce into the pan. Simmer the meat and vegetables in it over low heat, covered, until the meat becomes soft.

The sour cream sauce in which the meat was stewed can be used instead of gravy.

Meat cooked in a frying pan with onions and carrots is one of the most popular dishes in the world. Almost any side dish goes with it. The dish can be prepared with or without gravy. Meat stewed with vegetables in sour cream turns out to be especially soft.

Wanting to prepare a hearty snack for lunch and dinner without spending a lot of time and effort, housewives often choose meat with onions and carrots, which is easiest to fry or stew in a frying pan. This dish can be served with almost any side dish, but it is satisfying on its own. If you have crumbly porridge, rice or pasta as a side dish, you should cook the meat with gravy. Roasted meat without sauce is more suitable for vegetable stew or salad. The meat in sour cream turns out soft and tender. There are quite a lot of recipes for cooking pork or beef with carrots and onions in a frying pan, and they are all good in their own way.

There are many recipes for this dish, but there are several general settings.

• You can fry or stew any type of meat in a frying pan, but keep in mind that beef will have to be cooked longer than pork and you will have to use more sauce and vegetables to soften it.
• The meat will cook faster and be softer if you marinate it first. The same marinade options as for barbecue are suitable for this.
• Gourmets claim that fresh or chilled meat is more juicy than frozen meat. However, the difference will be almost unnoticeable if the frozen meat product is allowed to thaw under natural conditions, avoiding a sharp temperature change. You need to defrost meat in the refrigerator, or at least at room temperature. If you try to speed up the process using a microwave or warm water, you will make a mistake that will be impossible to correct.
• When planning to cook meat in a frying pan, you need to cut it into small pieces, otherwise it may overcook on top, remaining almost raw inside.
• Carrots are usually cut into thin strips or grated. It is usually suggested to cut the onion into thin half rings, sometimes into small cubes.
• Select seasonings taking into account the type of meat: ground black pepper is more suitable for beef, red pepper and turmeric are more suitable for pork, garlic and cumin are more suitable for lamb.

Meat is served cooked in a frying pan with carrots and onions, usually with a side dish. Mashed potatoes, vegetable stew, buckwheat, rice and pasta are suitable for this. If the side dish is dry, do not forget to pour some gravy over it.

Meat with onions and carrots with gravy

• meat (tenderloin or fillet) - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• flour - 50 g;
• water - 0.75 l;
• salt, spices - to taste;
• tomato paste - 50 ml.

• Wash the meat, dry with a napkin. Remove film. Remove fat and other unnecessary fragments.
• Cut the meat across the grain into pieces about 1.5–2 cm thick, beat lightly. Cut the chops into small pieces.
• Scrub and wash the carrots. Dry with a napkin. Grind on a grater with medium or even small holes.
• Remove the peel from the onion and cut into small pieces.
• Heat the oil in a deep frying pan and place the meat in it. Brown it over medium heat.
• Sprinkle the meat with salt and spices, add chopped vegetables. Fry them for 5 minutes along with the meat.
• Sprinkle the meat and vegetables with flour and fry for 2-3 minutes.
• Dilute tomato paste with hot boiled water. Pour the resulting liquid over the meat. Stir.
• Turn down the heat. Simmer the meat in the sauce, covered, until it becomes soft. The exact time depends on the type of meat and the size of the pieces.

This meat is served with a side dish and gravy in which it was stewed.

Fried meat with onions and carrots (without gravy)

• meat (preferably pork) - 0.6 kg;
• onions - 0.2 kg;
• carrots - 150 g;
• tomatoes - 0.3 kg;
• soy sauce - 60–80 ml;
• refined vegetable oil - how much will be needed;
• seasonings - to taste;
• water - 120 ml.

• Wash the meat and pat dry with a kitchen towel. Remove films, veins, and excess fat.
• Cut the pulp into small pieces and place in a bowl.
• Pour soy sauce into the meat and mix the product with your hands. Leave for half an hour.
• Cut the tomatoes crosswise on the side opposite the stem.
• Boil water in a saucepan and place tomatoes in it. After 2 minutes, catch them with a slotted spoon and transfer them to a container filled with cold water.
• Peel the cooled tomatoes and cut into small pieces of arbitrary shape.
• Wash and peel the onions and carrots.
• Grind the carrots using a grater designed for making Korean salads, or a regular one with large holes.
• Cut the onions into thin half rings or quarter rings if the heads are large.
• Heat the oil in a deep frying pan, place the meat (along with the sauce) in the pan.
• Fry the meat over medium heat, stirring with a spatula, for 20 minutes.
• Add onions and carrots to the meat. Fry the ingredients together for 10 minutes.
• Add water, reduce heat. Cover the pan with a lid and simmer the dish until the meat is cooked.
• Remove the lid and increase the heat to evaporate the excess water.
• Reduce heat again, add salt, season meat, add tomatoes. Simmer the food for 10 minutes, after which it can be served.

Despite the fact that the meat according to this recipe is prepared without gravy, it turns out tender and juicy. The recipe is best suited for pork.

Meat stewed in a frying pan in sour cream with onions and carrots

• beef - 0.5 kg;
• onions - 100 g;
• garlic - 2 cloves;
• carrots - 100 g;
• tomato paste - 50 ml;
• sour cream - 0.25 l;
• water - 0.2 l;
• salt, spices - to taste;
• refined vegetable oil - how much will be needed;
• wheat flour - 40 g.

• Wash and dry the meat, remove all excess. Cut the meat pulp into cubes about 2 cm in size or into bars.
• Prepare the sauce: mix sour cream with tomato paste and garlic passed through a press, dilute the resulting mass with boiled water.
• Peel the onion and cut into thin halves of rings.
• Peel the carrots and cut into strips.
• Heat the oil in a large frying pan and fry the meat until golden brown.
• Add carrots and onions to the meat and fry them together for 10 minutes.
• Sprinkle meat and vegetables with salt and seasonings, stir.
• Sprinkle the fried foods with flour and stir again.
• Pour the prepared sauce into the pan. Simmer the meat and vegetables in it over low heat, covered, until the meat becomes soft.

The sour cream sauce in which the meat was stewed can be used instead of gravy.

Meat cooked in a frying pan with onions and carrots is one of the most popular dishes in the world. Almost any side dish goes with it. The dish can be prepared with or without gravy. Meat stewed with vegetables in sour cream turns out to be especially soft.

Fried pork with vegetables

Fried pork with onions and carrots (with vegetables)

Fried pork with onions is a simple and tasty dish; if you add carrots, the taste becomes softer and richer, and if you also add tomatoes, it becomes spicier. In principle, you can fry pork with what you have on hand; it is not necessary to use all the vegetables, but onions in combination with carrots always win.

• 600 g pork
• 2 onions
• 1 large carrot
• 3 tbsp soy sauce
• 2 tomatoes
• vegetable oil for frying
• salt, ground black pepper to taste

Recipe for fried pork with onions and vegetables:

Any part is suitable for this recipe; you can cook pork tenderloin, neck or carbonate.

So, cut the pork into thin slices, put it in a cup and mix with soy sauce.

Leave to marinate in it for 30 minutes.

Then heat the vegetable oil in a frying pan and put the pork there along with the sauce.

Fry the pork pieces, stirring occasionally in the pan for 20 minutes.

During this time, you need to wash and peel the onions and carrots.

Grate the carrots on a coarse grater, chop the onion quite finely.

Place them in a frying pan with the meat, you can add a little water and simmer until it boils, and then fry the carrots and onions along with the meat.

10 minutes before readiness, add grated tomatoes and simmer them with meat and vegetables, I added tomato dressing, which I always close off for the winter.

Then add ground black pepper for a spicy kick.

All! Delicious fried pork with onions and vegetables is ready!

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site

Beef stew with onions and carrots

Option 1: Classic recipe for beef stew with onions and carrots

Do you prefer beef to other types of meat? Then try making it with the most popular vegetables in different dressings. The latter can be made using sour cream, tomato paste and garlic. In addition, in this selection we will suggest using a variety of ingredients to make the beef stew with onions and carrots even tastier.

Ingredients:

• kilogram of beef hindquarters;
• two bay leaves;
• 600 grams of purified water;
• several black peppercorns;
• 190 grams of onions;
• 120 grams of fresh carrots;
• ground pepper and rock salt to taste;
• odorless oil for frying.

Step-by-step recipe for beef stew with onions and carrots

Trim the back of the beef. Then wash the piece. Dry on all sides with a towel. On a meat cutting board, cut into small pieces.

In addition, peel the onions and a couple of carrots. Also rinse and immediately chop in any way.

Pour odorless oil into a deep frying pan. Add all the carrots and onions. Mix in a circular motion. Fry for one or two minutes.

At the next culinary stage, carefully place the prepared meat pieces. Transferring to different sides, fry for a few more minutes.

Simmer the beef stew with onions and carrots for an hour until the meat is soft and the aromatic broth has evaporated.

Before serving, it is recommended to completely cool the beef pieces with vegetables, which will make them even more juicy and tender. As for the side dish, mashed potatoes, boiled pasta or rice are perfect for this meat dish. Also don't forget about different pickles.

Option 2: Quick recipe for beef stew with onions and carrots in a slow cooker

How to make beef cuts soft quickly? We recommend transferring their preparation to a slow cooker, where, with the lid closed, the meat will turn out exceptionally tender and amazingly aromatic.

Ingredients:

• half a kilo of lean beef goulash;
• 490 grams of water for broth;
• large carrots and onions;
• rock salt;
• a little odorless oil;
• 6-7 black peppercorns;
• two medium bay leaves.

How to quickly cook beef stew with onions and carrots

Peel the carrots and onions. Rinse in clean water. After drying with napkins, chop. Any method.

Pour some oil (sunflower) into the bowl. Warm up in the “Frying” mode. Throw in both root vegetables. Fry for a couple of minutes with the lid closed.

At this time, wash the beef pieces. Get each one wet. Place in a bowl with frying. Snap the lid back on. Continue cooking for another five minutes.

After the time written above, pour all the water inside. Also place the laurel, add salt and add all the peppercorns.

Switch the multicooker to “Stew” and simmer for another half hour under the latched lid. Then open the machine and boil the aromatic broth to the desired volume. This will take from 5 to 15 minutes. Beef stew with onions and carrots is ready to serve.

Thanks to the fact that we will stew beef goulash with root vegetables in a slow cooker, the meat will come out tender and soft in a relatively short time. As for spices, it’s okay to experiment with them. Everything will depend on your own taste.

Option 3: Beef stew with potatoes, onions and carrots

To prepare a finished dish (meat plus side dish), we recommend including fresh potatoes in the recipe. It will turn out nourishing and very tasty!

Ingredients:

• kilo of potatoes;
• kilo of medium fat beef;
• 300 grams of onions;
• 200 grams of carrots;
• liquid oil for frying;
• liter of boiling water;
• laurel and rock salt;
• black pepper in peas.

How to cook

Peel the vegetables you use and then wash them thoroughly. On a clean cutting board, chop the onion, dice the potatoes and grate all the carrots.

Now wash the medium-fat piece of beef, pat dry with a towel, and chop into small pieces. Weight is the same.

Add vegetable oil to a suitable cauldron. Place on the middle burner that is on. Ignite.

Throw all the vegetables and meat inside. Stirring with a wooden or silicone spatula, fry for ten minutes.

Simmer under the lid for about an hour, during which the broth will almost boil away and the meat and potatoes will become soft. Before serving beef stew with onions and carrots for lunch, let it sit and cool partially.

If you have fresh herbs on hand, be sure to include them in your dish. By the way, if desired, it is permissible to replace it with a dried version or ready-made seasonings. It all depends on your own preferences.

Option 4: Beef stew with barley, onions and carrots

Want to cook beef with some kind of beef? Then opt for pearl barley. Both ingredients take a long time to cook, which means they will become soft at the same time.

Ingredients:

• a glass of dry pearl barley;
• poured beef of medium fat content;
• ground pepper and salt (rock);
• 205 grams of sour cream;
• two glasses of purified water;
• 110 grams of carrots;
• 150 grams of onion (yellow, onion);
• vegetable sunflower oil;
• meat seasonings to taste.

Step by step recipe

Sort the dry pearl barley, removing pebbles and spoiled grains. Wash off dust in a sieve. Set aside.

Peel onions, beef and carrots. Then rinse everything. Chop the first, cut the second into pieces of equal weight, and finely grate the third.

Pour refined oil into the bottom of a suitable cauldron. Heat at medium temperature. Throw in carrots, beef and onions. Fry.

After eight minutes, pour in a couple of glasses of clean water. Also add rock salt and meat seasonings. Spice up.

Now add the prepared pearl barley. Mix in a circular motion. Leave the ingredients to simmer for half an hour until the pearl barley is ready.

Then pour in all the sour cream and mix the stewed beef with onions and carrots well. Simmer for the same amount of time, reducing the heat to a minimum. If the liquid evaporates quickly, add water or sour cream.

In addition to the fact that it is important for us to achieve softness of the meat, in this case we will need to monitor the condition of the pearl barley. This cereal takes quite a long time to boil, so it is often made with beef. Within an hour, both ingredients will be able to become soft, saturated with the flavor nuances and aromas of each other.

Option 5: Stewed beef with vegetables in garlic dressing in the oven

Do you prefer meat dishes with a brighter and richer aroma? Then make beef with different vegetables and the obligatory addition of aromatic garlic.

Ingredients:

• 250 grams of onions;
• 150 grams of carrots;
• 750 grams of beef;
• 250 grams of zucchini;
• 350 grams of fresh tomatoes;
• 200 grams of red sweet pepper;
• a bunch of dill;
• five garlic cloves;
• sunflower oil in a cauldron;
• seasonings and salt for meat;
• one and a half glasses of boiling water.

How to cook

Process and wash the vegetables listed in the list. Chop the bell pepper into thin bars, grate the carrots, cut the zucchini into small cubes, chop the onions, press the garlic, chop the herbs, and peel the tomatoes and divide them into slices.

Wash a medium-fat piece of beef, pat dry with a towel and cut into suitable identical pieces on a clean cutting board.

Add a little oil to the cauldron. Heat on the stove. Fry all vegetables (except garlic and herbs) with meat for 6-7 minutes.

Then remove the container from the heat. Add garlic, water, seasonings and herbs. Add salt and mix.

Place the cauldron with all contents in a hot oven. Cook beef stew with onions and carrots at 195 degrees for about an hour. Let it brew well before serving for lunch or dinner. Serve hot with pickles or vegetable salad.

As for adding water, it all depends on the amount of juice that the vegetables will release. You may not need to add boiling water at all. Look at the situation and adjust the volume of liquid depending on the result.

Option 6: Spicy beef stew with onions and carrots

We will make the last version of beef in a very hot and spicy dressing based on tomato paste with the addition of aromatic cilantro and garlic.

Ingredients:

• 150 grams of carrots;
• 200 grams of onion;
• 690 grams of lean beef;
• small chili pod;
• 5-6 grams of fresh cilantro;
• 30 grams of tomato paste;
• 750 grams of boiling water for refueling;
• garlic cloves;
• liquid oil in a frying pan;
• rock salt and allspice to taste.

Step by step recipe

Process both of these root vegetables and then wash them. Chop the onion on a vegetable cutting board and grate the carrots on a metal grater.

Now cut into pieces medium-fat beef, which must first be thoroughly washed and, if necessary, cleaned.

Also chop the chili pod, fresh cilantro and garlic cloves. Pour oil into a deep frying pan with a wide flat bottom. Ignite.

Place carrots and onions inside. After a few moments, add the beef. Cook the ingredients for another four to five minutes.

Simmer the meat on the lowest heat for about fifty minutes. As soon as the spicy tomato sauce has evaporated, the beef stew with onions and carrots will be ready.

Want to give this beef option a South American culinary twist? Then add enough canned beans to the recipe. By the way, instead of pasta dissolved in boiling water, it is permissible to use a couple of glasses of tomato juice.

Pork in a frying pan with onions and carrots

Today we cook the main dish in a frying pan with any side dish: rice, buckwheat, millet, pearl barley, bulgur, other cereals, all kinds of pasta, potatoes. Stew the pork pulp with onions and carrots in a mixture of sour cream and tomato paste. But by changing the gravy sauce, you can easily get a new taste. There may be crushed hot peppers with tomatoes and garlic based on Mexican cuisine, sauces based on spicy curry or other Indian seasonings, soy sauce with or without honey in the style of Asian cuisine - the list is essentially endless.

Ingredients

To cook pork with onions and carrots in a frying pan at home, take the products from the list. If the meat is frozen, thaw it first.

I already have an example of tomato-sour cream sauce in my collection of recipes. Cook according to it or just mix sour cream with tomato paste (in approximately equal proportions) and a spoonful of wheat flour to thicken.

Use refined lean oil suitable for frying.

The juicier the carrot, the better. When in season, choose young ones that are especially sweet and full of moisture. After peeling the carrots, cut into three large shavings or cut into thin long strips.

Chop the onion into half rings. We cut clean meat of not too fatty pork into bars, like beef stroganoff, or into cubes of the same size, like mine.

Heat a frying pan with a side or a saucepan, pour in sunflower/corn oil and sauté only the onion for the first 2-3 minutes. We bring it to transparency. Then add carrot shavings, mix and fry for another 2-3 minutes.

Add the pork pieces to the thoroughly oiled and softened vegetables, stir and keep on the fire without gravy (sauce) for 3 minutes, let the meat steam. Can be fried until lightly browned.

Without a prepared sauce, first mix the meat with a spoonful of flour to further thicken. Then add sour cream and tomato paste, water, salt, hot pepper, garlic.

We check the meat for softness and taste.

Serve the pork in a frying pan with onions and carrots, garnished with fresh herbs, pickles, and, if necessary, a side dish.

Braising is considered one of the safest methods of heat treatment of meat. The product prepared in this way does not contain carcinogens and is perfectly absorbed by the human body. As for the energy value of such dishes, it largely depends on the type of meat used. Thus, the calorie content of pork stewed with onions and carrots will be from 235 to 350 kcal per 100 grams.

Classic version

The technology described below produces very juicy, tasty and healthy meat. It can be served for a family lunch or dinner. And the best side dish for such a dish would be sauerkraut or fresh vegetable salad. So that your family can try the aromatic pork stewed with carrots and onions, double-check in advance whether you have everything you need on hand. In this case you will need:

• 800 grams of pork pulp.
• Large carrot.
• A pair of onions.
• 5 peas of allspice.
• 3 tablespoons of refined vegetable oil.
• Salt and spices.

To prepare pork stewed with onions and carrots, it is advisable to use the shoulder part of the carcass. Then the final dish will turn out to be less high in calories and more tender.

Process description

The washed and dried meat is cut across the grain and placed in a heated frying pan, with a little vegetable oil already poured onto the bottom. Almost immediately carrot sticks and onion half rings are added to it. All this is salted, seasoned with spices and fried, not forgetting to periodically stir the contents of the frying pan.

As soon as a golden brown crust appears on the pieces of meat, they are transferred to a pan and filled with boiled water so that it completely covers the pork and vegetables. The whole thing is seasoned with bay leaves and peas and placed on the stove. Pork is cooked, stewed with carrots and onions, over low heat in a sealed container. After about an hour, the meat will be softened enough to be served for lunch.

Option with red wine

This hearty and flavorful dish is perfect for a festive occasion. It is prepared quickly enough and without much hassle, so any beginner can cope with this task. Since this recipe for stewed pork with onions and carrots requires the use of a certain grocery set, make sure that you have everything you need in your kitchen in advance. You should have on hand:

• A kilo of pork shoulder.
• A couple of large carrots.
• Onion.
• ½ glass of red wine.
• 100 milliliters of water.
• ½ teaspoon khmeli-suneli.
• 3 bay leaves.
• Salt, aromatic spices and vegetable oil.

Sequencing

The washed and dried meat is cut into medium pieces and placed in a deep cast-iron frying pan. As soon as a golden brown crust appears on the surface of the pork, pour red wine and water over it, cover with a lid and simmer over low heat for one and a half hours.

In a separate frying pan, fry carrot slices and onion half rings. Vegetables prepared using this method are placed in a container with softened pieces of meat. Bay leaves, salt and suneli hops are also sent there. Mix everything well and bring to full readiness. Pork stewed with carrots and onions is served hot. As a side dish, fluffy long rice, mashed potatoes or fresh vegetable salad are often used.