Provencal stew (vegetables and meat)
Category: Recipes
Ingredients
Bulbs 2 pcs.
Garlic 2 cloves
Zucchini 2 pcs.
Green bell peppers 2 pcs.
Eggplant 1 pc.
Canned White Beans 200g
Olive oil 3 tbsp l.
Ground beef 200 g
Dry white wine 100 ml
Broth 1 tbsp.
Tomatoes in their own juice 200 g
Black pepper
Dry herbs
(basil, oregano, marjoram, rosemary)
Cooking method

Magazine directions on what to do: Cut eggplant and zucchini into cubes, pepper into slices, chop onion and garlic. Throw the beans in a colander, rinse and dry.
Heat oil in a saucepan, add minced meat and fry, stirring occasionally, for 7 minutes. Season with pepper, add chopped vegetables and white wine. Reduce heat and simmer for another 10 minutes. Pour in broth, add tomatoes, beans and dry herbs. Cover and cook for another 20 minutes.
My corrections: I never observe the time, but I look when ready (as I love). For the indicated time, in my opinion, the vegetables will not be fully cooked yet (I like when they are well stewed and there is little liquid in the stew) and the taste will be somewhat "raw". Therefore, I am carcassing for a long time, about an hour for sure. And I advise you. I follow the order of bookmarking products. Bulgarian pepper, which my husband hates with every fiber of his soul, I still put (well, like a stew without pepper !!). With a blender, beat it in mashed potatoes and pour it into a stew (figs you will dig!). He gives a wonderful note, but no one caught me at the crime scene, I never pour only broth. Zucchini and eggplant give a lot of liquid, a lot of meat, it turns out just fine. If you take it in accordance with the recipe (200 grams of beef), then it would probably be better to pour in the broth. I just take canned white beans (not in tomato sauce, so the taste is softer).

Note
This recipe from the 2007 deli School seems to be a year.

How could I forget about him and not put him on your strict "court"? This is an incredibly tasty thing and about 5 of her friends, the whole family, got hooked on it and brought it to work, where everyone wondered for a long time: "zucchini with meat?", And then told how the family members cracked this "product". I have no idea why it is called vegetable when there is some meat in it. Probably because vegetables predominate over meat. But I made it generally meaty, by and large. The amount of meat indicated in the recipe is not enough for me and I always put more. At first, it was fatal in general, but now some balance has been found. You will have to look for your own.

I highly recommend this stew to everyone. I am especially impressed by the combination of meat and vegetables (I love that). The taste is unobtrusive, soft. Each according to his taste can vary the amount of meat, sharpness, degree of stew of products. For an amateur - can be served with a side dish (for example, potatoes) ...

Enjoy your cooking! You will not be disappointed.


Maghreb-style vegetable stew (multicooker Redmond RMC M4502) (Arka)

Provencal stew (vegetables and meat)

Vegetable stew with meat (multicooker Philips HD3197) (Manna)

Provencal stew (vegetables and meat)

Vegetable stew in the Brand multicooker (viksvik)

Provencal stew (vegetables and meat)
Tanyusha
Scarecrow has adopted an interesting recipe, I really will make this stew in the oven.
Alexandra
A very attractive recipe

I do it in the oven in a pan covered with foil, in large pieces, "in the Greek style", just not minced meat, but pieces of meat and vegetables. if I remember correctly, in Cyprus restaurants it was called "stifado"
Lar4ik
I think the recipe is great. I will try to adapt it to cooking in a multicooker.
Scarecrow

Alexandra
I was just cooking and put the meat in large pieces. First time not with minced meat. Delicious. Although I now have problems with taste - I caught a cold, the runny nose is terrible. The main thing is to extinguish it well over low heat so that the liquid is mostly gone. A lot of it comes from zucchini, eggplant, tomatoes in their own juice (I love which in tin cans without skin). True, today I did not put beans, because it went with potatoes as a side dish ...
Alexandra
Scarecrow, yes, that's right, to bring it to a very soft state. No water or broth. I also put garlic in slices and bunches of jelly on top, then throw it away, and add juiciness and aroma. Everything from the Cypriots peeped
and beans can be knocked
Scarecrow
Quote: Alexandra


and beans can be knocked

Here, the truth is they say that two heads are good (and a peaceful atom is better). It seems like a thought lying on the surface, but I never thought about green beans. At least if it is a separate dish, you can use regular beans to make you satiated. And if with potatoes, for example, then you can remove excess starchiness by replacing ordinary beans with green beans. Thanks for the idea!
barbariscka

She could not resist and got in, let the beginner put in his word. I very often cooked such a stew, not even knowing that it was Provencal. Only instead of minced meat, meat, cut into pieces and pre-fried, can be beef, but at home they like it with young lamb. Instead of white beans - green beans, now frozen, fresh in season. Everything else is according to the recipe given above. I look at the broth, whether it is necessary or not. Carcass in the oven in a cast iron. Yes, even at the end I sprinkle with finely chopped garlic and fresh herbs (basil, cilantro ...) Very tasty.
I think this recipe is good for a multicooker too. Great dish !!
Stern
Here! Provencal stew (vegetables and meat)

Z. Y. Why are friends at a loss from zucchini with meat ?! Ideal
combination! Do we eat stuffed zucchini? Let's eat! I make chicken with zucchini in sour cream, extraordinary gourmand!
Scarecrow
For a penny. It looks the same to me right in a penny!
And I also evaporate - not completely, but with a liquid.

"The taste turned out to be specific" You mean - unusual? Is this good or not? How is your husband? Swearing, feeling sorry for the food, or can I sleep peacefully?
Stern
Scarecrow, wonderful stew !!! And my husband really liked it!
But the dish has one drawback!
While I was cooking, I tasted the wine!
Alexandra
Scarecrow,

I also came across a bean-like pod called Okra. I bought it frozen in bags, our factory produces it. Such an interesting taste It looks like a bean, but the pods are triangular in section, fleshy, and the seeds are small inside. I bought it in Indian spices. And I saw canned vegetables in the Metro.

If you find it somewhere, he will replace beans without hesitation.
I made a stew with fried onions, garlic, paprika, tomatoes, eggplants, okra and herbs. Highly
Tanyusha
I also made a stew yesterday, and I also tasted the Stern wine, in general I liked the stew, but I didn’t buy tomatoes in my own juice, oddly enough it was not in a store nearby, replaced with fresh tomatoes and added a little tomato paste and I would have added fresh parsley but I just forgot about it when I was cooking, I was in a hurry). Scarecrow thank you for the recipe.
Scarecrow
Tanya is always in good health. I, too, this time did not have tomatoes and I was swollen with tomato paste. And took the red beans (which they were). But it obviously didn't get any worse from this!
Provencal stew (vegetables and meat)
anneta21
: wow: I didn't even know it was a Provencal stew! I do it the same way, but without beans, any meat (even sausages, if nothing else). With potatoes, IMHO, it turns out not very tasty.
In general, meat with eggplant, pepper and, if desired, with zucchini / zucchini is present in the kitchen not only among Greeks, but also among Georgians and Turks. The latter do not cook this dish with pork, of course.
But I went even further. If you put pasta instead of meat, you get a Sicilian pasta. I proudly call it "mafioso pasta". I take pasta plump "Makfa" from durum wheat. The package should say semolo di grano duro. It is these pasta that are elegantly boiled along with stewed vegetables.There's a lot of water!
mowgli
The scarecrow made a stew, added coarsely chopped carrots and a lot of onions, but I completely forgot about the Bulgarian pepper, added something else, while I’m not talking, but alcohol, let's see what happens. I also added meat in pieces
Chamomile
Natasha, I went the other way. I cut everything, including the meat, into large pieces, did not put the beans, put them in the pressure cooker, and then grind everything in the combine. It turned out like a pate. Cold on a sandwich, hot added to pasta, such as naval pasta. Thanks for the idea to put in a lot of vegetables.
Well, my "baby" doesn't like stews, and doesn't eat vegetables at all, especially peppers. So I had to grind everything. Eats like this. And pasta and bread.
mowgli
also as an option, Olya, and I love beans
Chamomile
Quote: mowgli
also as an option, Olya, and I love beans
I didn't have a pod, but I ate the usual one the day before. I just cooked it in salted water and made a salad with vegetables, herbs and beans. Very, very tasty and satisfying. Therefore, I simply did not add here. Moreover, we eat with pasta.
Scarecrow
Quote: Chamomile1

Well, my "baby" doesn't like stews, and doesn't eat vegetables at all, especially peppers.

And then he eats with you then? Well, if you exclude vegetables and meat (stew) ...
Chamomile
Milk in all forms. As a child, he could eat semolina three times a day. Milk and water porridge as a side dish, potatoes, pasta, pastries, bread, meat, chicken, cutlets - fried, just bought from the oven or airfryer. From vegetables, only cucumbers and cabbage salad with meat filling + peas, corn. Loves borscht. All. We live together and often cook for myself. Or, more often, I share what I have cooked with my mother or sister, since they live nearby. Because I can't cook a vegetable hodgepodge for one person, I hammer her darling into a full 6 liter pressure cooker.
mowgli
Natasha, you wrote somewhere that you add balsamic vinegar to the sauce with sour cream, garlic, herbs. Did you write? And how much vinegar do you need?
mowgli
I did it yesterday in a pressure cooker, so everything turned into mush there, I will do it slowly next time
Scarecrow
Quote: mowgli

Natasha, you wrote somewhere that you add balsamic vinegar to the sauce with sour cream, garlic, herbs. Did you write? And how much vinegar do you need?

I wrote. Hold:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=306260.0
Trishka
Quote: mowgli
I will do it slowly next time
Natasha, did you cook slowly?
If so, how?

Scarecrow, Nata thanks for the recipe, I must try.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers