How to deliciously stew beef with prunes, vegetables or potatoes – step by step recipes with photos

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This type of meat is one of the most useful, because it contains protein, group B vitamins and useful minerals. Stewing beef is the best way to cook, because in the process the pieces become very soft and tender..

How to Stew Beef

First of all, you need to remove the film from a piece of beef, cut it across the fibers into medium pieces, then marinate. With this approach, beef stew will need much less. Marinating in time takes from 2 to 8 hours. The prepared meat is fried for several minutes in a pan, and then transferred to a container where it will be stewed.

Braised slices of beef in a pan

Beef Stew – Recipe

The advantage of this dish is that the calorie content of stewed beef is 232 calories per serving of 100 grams, which is sure to be appreciated by those who lose weight. If you want to enjoy the delicate taste of meat, learn how to stew beef with gravy or vegetables, how to simmer it in pots. Pickle the meat in advance and try your favorite beef stew recipe.

How to stew delicious beef in a pan

  • Cooking time: 2 hours 10 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 158 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Difficulty: easy.

For the sake of economy, many prefer to take beef goulash as a basis, because meat does not differ in taste, for example, from pulp. To extinguish beef in a pan, you need to take a container with high sides – so the juice that stands out will not leak or splash onto the stove. Braised goulash goes well with vegetable salads, providing the whole family with a hearty lunch or dinner.


  • goulash – 500 g;
  • garlic – 2 cloves;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • water – 250 ml;
  • tomato paste – 3 tbsp. l .;
  • greens – 0.5 bunch;
  • salt – 0.5 tsp;
  • oil (rust.) – 3 tbsp. l.

Beef goulash on a plate

Cooking method:

  1. Peel and wash the carrots, remove the husks from onions and garlic. Dice all vegetables.
  2. Rinse beef goulash, make smaller pieces from large pieces.
  3. Heat the oil in a fryer with high sides, fry the vegetables by combining them together.
  4. When the fried vegetables turn rosy, toss beef to them, immediately increasing the heat.
  5. Fry goulash, not forgetting to mix the ingredients all the time. After the meat turns white, pour boiling water into the dishes, put 3 tablespoons of the paste, mix everything well again.
  6. When the liquid boils, cover the dishes with the products, reducing the heat.
  7. Leave the dish to stew for 1-1.5 hours, pour a few minutes before turning off, pour greens to the beef stew with vegetables.

Beef Stew with Gravy

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 101 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Difficulty: easy.

If you like soft meat that melts in your mouth, then check out a simple recipe for how to cook it step by step. Braised beef with gravy is ideal for many side dishes, and the calorie content of such a dish is only 101 calories per 100 grams. When adding bell pepper, remember that the flavor of the finished dish directly depends on the color of the selected vegetable.


  • Bulgarian pepper – 1 pc.;
  • onions – 2 pcs.;
  • boiling water – 2 tbsp .;
  • paprika – 0.5 tsp;
  • beef – 1 kg;
  • oil (rast.) – 50 ml;
  • black pepper – 0.2 tsp.

Beef with Gravy and Bell Pepper

Cooking method:

  1. Remove the fat from the beef pulp, if any, rinse the meat, chop into small pieces.
  2. Chop two onions in half rings and cut any pepper.
  3. In a saucepan, where the butter has already been heated, fry the onions, and when it softens, add pepper. Stew vegetables over medium heat for 5 minutes, while the lid does not need to be closed..
  4. Add beef to the saucepan, immediately sprinkle with spices, do not forget to pour pepper, measuring literally 0.2 teaspoons.
  5. Stew food by closing the dishes, 15 min. After this, pour 2 cups of boiling water and simmer for another 1.5 hours.

Braised Beef with Onions

  • Cooking time: 3 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 302 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Difficulty: easy.

Meat cooked according to this recipe will be appropriate on any table: at the dinner table or during a reception. Braised beef with onions and mushrooms is a gourmet dish, which is suitable for any side dishes: various cereals, mashed potatoes or pasta. Follow the steps and do not ignore the cooking of mushrooms, because this is an important step in the proper preparation of gifts of nature.


  • honey agarics – 400 g;
  • tomato paste – 3 tbsp. l .;
  • basil – 0.5 tbsp. l .;
  • garlic – 2 cloves;
  • salt – 0.5 tsp;
  • parsley – 1 bunch;
  • onion – 2 pcs.;
  • water – 0.5 l;
  • Bulgarian pepper – 2 pcs.;
  • beef pulp – 500 g.

Braised beef with green onions and bell pepper

Cooking method:

  1. Peel the beef flesh from the films, then cut into small pieces and put them in a bowl. Season the beef by stirring the slices with a spoon.
  2. Pour oil into a pan, put meat slices, fry them until blush.
  3. Pour freshly boiled water into the pan, add the tomato paste there, mix well, then send the beef. Stew all 40 min under a closed lid.
  4. Wash mushrooms first, and then cut them and put them in a bowl.
  5. Boil the mushrooms: pour clean water into a separate pan, salt it, leave it to boil, then throw the chopped mushrooms. 5 minutes later strain mushrooms.
  6. Chop the onion into quarter rings, fry for 5 minutes, laying on a clean frying pan with oil. Add mushrooms, and after 10 minutes, send chopped bell peppers to the same place. Mix vegetables with beef.
  7. Finely chop the parsley. Do the same with garlic cloves..
  8. 5 minutes before removing from the fire, pour more herbs and garlic into the dishes.

Stewed beef

  • Cooking time: 2 hours 20 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 164 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

It may seem to some that the dish takes too long to cook, but if you try to do it once, you will cook it again and again. Stewed beef with prunes and potatoes will turn out delightfully tender if you lay the ingredients in layers in pots, and then send them to bake. Ready dinner will amaze you with its taste and wonderful aroma..


  • red wine (dry) – 0.5 l;
  • garlic – 1 clove;
  • zucchini – 1 pc.;
  • carrots – 2 pcs.;
  • potatoes – 3 pcs.;
  • beef – 800 g;
  • broth – 0.5 l;
  • prunes – 13 pcs.;
  • olive oil – 3 tbsp. l .;
  • salt – 0.5 tsp;
  • pepper – 0.2 tsp;
  • bay leaf – 2 pcs.;
  • onion – 2 pcs..

Beef stewed in a cauldron with prunes

Cooking method:

  1. Large chopped 800 grams of meat, fry in olive oil. After a couple of minutes, pour 100 ml of water into this dish, while putting salt in it – literally half a teaspoon. Stew pieces of beef 10 min.
  2. Put the onion rings, chopped garlic in plates into another frying pan. When the products are soft, pour carrots and zucchini to them, cut into strips. Salt, fry components for 5 minutes.
  3. Cut already peeled potatoes. Put the cubes in the first layer on the bottom of the pot, which must be lubricated before. Put vegetables on top, sprinkle them with finely chopped prunes.
  4. Put the stewed meat slices with the next layer, and at the end pour everything with a peculiar wine sauce obtained by mixing the broth and wine. Throw the lavrushka into the components, crush with pepper.
  5. Put the billet in the oven, which managed to heat up to a temperature of 170 degrees.

Braised Beef with Carrots

  • Cooking time: 1.5 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 146 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Difficulty: easy.

This option is suitable for those who want to diversify an ordinary family dinner with an original and tasty dish. Stewed beef with carrots, although it takes a very long time to cook, but it turns out to be delicious, the main thing is to make the fire smaller and simmer the meat longer. Watch the ingredients carefully: they should be soft but not overcooked.


  • balsamic vinegar – 2 tbsp. l .;
  • oil – 50 ml;
  • carrots – 4 pcs.;
  • beef pulp – 800 g;
  • onion – 2 pcs.;
  • flour – 3 tbsp. l .;
  • tomatoes – 400 g;
  • potatoes – 1 kg;
  • pepper, cloves to taste;
  • salt – 1 tsp;
  • parsley – 1 bunch.

Braised Beef with Carrots and Potatoes

Cooking method:

  1. Cut a large piece of beef into smaller pieces, send them to the pan and fry. Oil in thick-bottomed dishes must be put in advance, while butter can still be added for flavor. Golden pieces until put on a plate and set aside.
  2. In a container where there was just meat, throw chopped onions, garlic, pour balsamic vinegar, fry a little.
  3. Fall asleep to the products, stirring all the time, flour and peeled tomatoes that were in their own juice.
  4. Return the meat, mixing them with vegetables, pour water or broth, season the workpiece, leave to simmer for 1.5 hours.
  5. Pour chopped carrots and potatoes into the dishes to the almost finished beef pulp. Stew the dish until all the ingredients are ready: so that the potatoes are not hard, and the beef stew melted in the mouth.

How to stew beef – the secrets of chefs

If you were impressed with your mouth-watering look of the dish in the photo, then you just need to learn how to cook beef stew, and what to consider before you start the process:

  1. It is advisable to give preference to the scapular part of the carcass – such meat is obtained more tender.
  2. Chunks marinated in wine sauce will cook faster and will be soft.
  3. Correctly stewing beef means that it must be poured with broth and left in a thick-bottomed container for a period of 40 minutes to 2.5 hours, depending on the age of the cut animal.
  4. When cooking excellent meat, it is important to remember that before simmering it must be fried, but not salted, otherwise juice will leak from the pieces.
  5. To better stew the pieces, you can add a little vodka, cognac or beer to the dishes. It is worth noting that the pieces of beef stewed in vinegar are hard.
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