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Beef stew with vegetables

Beef stew with vegetables

I missed a stew, but now I'm more careful not to be fat or thickened with flour, and it turned out:

The meat is washed, cut into two or three smaller pieces and boiled in cold water. It foams. Cut the onion into small pieces and cut the carrot, celery and bleach a little larger.

After the meat is almost cooked, add the vegetables and a teaspoon of Knorr Delikat. After 10 minutes, add the finely chopped bell pepper, the diced white cabbage, the diced potatoes and the canned beans or peas.

Continue cooking until all the ingredients are penetrated, then add the peeled and diced tomatoes. Leave it for another 10 minutes on the right heat, then add the boiled borsch separately and adjust the taste with salt.

Before serving, add sour cream and finely chopped greens.

Do you want to prepare the recipe? Buy the products!

Buckwheat seeds

Fine iodized sea salt

Transylvanian vegetable mixture

Cold pressed sunflower oil

Preparation method Buckwheat stew

  • Buckwheat is washed well in several waters, until the water remains clean and left to hydrate for 2-3 hours in a cup of water.
  • In a bowl put the finely chopped onion, thyme, the 3 tablespoons of oil and cook with a little water for 10 minutes.
  • Over the onion hardened with thyme, add the buckwheat and the rest of the water and then let it simmer for about 20 minutes.
  • The tomatoes are scalded and peeled, then finely chopped, removing any stronger parts in the middle. If you take care to choose ripe tomatoes well and naturally, you will not have this problem of the hard core.
  • Add in the stew on the fire the resulting tomato pulp, the mixture of Transylvanian vegetables, salt to taste and leave for another 10 minutes, still on low heat.
  • Buckwheat stew is served hot, plain or with sauteed vegetables.

Remarks Buckwheat stew recipe

  • Normally, buckwheat should be left to soak for a long time to soak in water, but since you will be boiling it, this is no longer necessary.
  • The same recipe can be prepared with raw buckwheat, not only with ripe berries.
  • During cooking and while it is very hot, do not chew in stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat.

Did you know that?

  • Many people consider buckwheat a cereal, but is it really a species of flowering plant, related to rhubarb, sorrel, stevia created and pear?
  • Due to its vague taste, which brings vaguely with that of walnut, but not very strong, can buckwheat be part of both salty and sweet dishes?
  • Buckwheat does not contain gluten so it is recommended for people suffering from celiac disease?
  • One of the great benefits of buckwheat to the human body is its content rich in powerful antioxidants, vitamins B1, B2, B3 and B6, as well as iron, potassium and zinc?
  • Can buckwheat be introduced into your child's diet from the age of 8 months?
  • Is there a famous buckwheat diet, kept by some of the local celebrities, which promises to lose up to 10 kilograms?
  • 100 grams of buckwheat have only 154 calories?
  • Is Russia currently the largest buckwheat grower and exporter in the world?

Buckwheat boiled in milk, sweetened with honey and flavored with cinnamon, known as Kashi , is a traditional breakfast in the Slavic space?

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& # 8220During boiling and while it is very hot, do not chew in stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat. & # 8221
The right word is to mix & # 8230 chewing is something else entirely.

The use of the verb “to chew” in this context is, according to the norms of the Romanian language in force, perfectly correct. It is true, the semantic evolution of this verb "chew" is basically related to a linguistic phenomenon called truncation, hence the confusion of many people, who thus tend to correct even non-existent mistakes. This is another linguistic phenomenon and is called hypercorrectness, according to the late prof. Univ. Dr. Theodor Hristea. Through such hypercorrectness, the word "chimpanzee", for example, entered DEX and DLRL, in the form known today.

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The ratio is 2 to 1. 2 cups of water and 1 cup of buckwheat.

I made it according to your recipe and it's not ok, it's like a soup. Stop misinforming amateurs.

2 to 1.
By no means 5 to 1.

This recipe can be adapted by everyone, depending on how much liquid they want to get the stew and depending on the type of buckwheat used.

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How to make vegetable pot recipe for fasting vegetable stew?

Preparing vegetables for the stew

I washed the vegetables and drained them. I peeled the zucchini and split it long. I took out the soft core with seeds with a teaspoon (if necessary). I cut it into semicircular slices. I cut the eggplant into quarters and then into slices (with the peel on it). Lightly salt the eggplant slices and set them aside for 10 minutes in a colander.

I cut the peeled carrot into sticks. I cut the cabbage faithfully. I cut the green onion into small pieces, as well as the garlic. Potatoes in cubes of about 2 cm, leeks slices and peppers into slices or cubes.

See above how I sorted them into categories, depending on the order in which I am going to put them: green onion, garlic and the greener part of the leek, zucchini separately, eggplant as well, diced potatoes with white pepper (which is cooked heavier) and red pepper (more fragile) along with white leeks. That's what it all looks like. Lots of work on this pot & # 8230

How do you peel tomatoes by scalding?

I boiled the water in a saucepan. I cut the raw tomatoes into an X with a knife, just on the surface. I immersed them in boiling water for 20 seconds and took them out in a strainer. In a few minutes I peeled them easily, then I put them in the blender and turned them into fresh tomato juice.

700 g boneless beef breast, 2 onions, 2 carrots, 1 celery, 1 parsnip, 1 red pepper, 1 yellow pepper, 4 potatoes, 1/2 box of peeled tomatoes, salt, 1 bunch of fresh parsley, 2 eggs for dressing soup, 700 ml bors.

The meat, well washed and portioned in small pieces, is boiled in salted water. Let it boil and set the foam aside. We cut onions, carrots, celery, parsnips and peppers and boil them over the meat. Only when they have boiled very well do we add the potatoes cut into small cubes. Bring to a boil and add the peeled tomatoes.

After that, they will all boil for another 10 minutes.

Boil the borscht before souring the soup and finally put it in the pot. Let it boil for a few minutes, remove the crunch with beaten eggs and then turn off the stove.

Fresh, well-washed greens are finely chopped and added to the soup.

Pot or the best vegetable stew recipe in the world, ready immediately with just a few ingredients!

Whether it's summer or autumn, a pot of vegetables or a stew goes great for lunch or dinner. Learn how to make the best recipe in the world!

Pot or the best vegetable stew in the world, ready immediately with just a few ingredients!

Whether it's summer or autumn, a pot of vegetables or a stew goes great for lunch or dinner. Learn how to make the best recipe in the world!

The great advantage of this vegetable pot recipe is that you do not need many ingredients and the cooking time is quite short. & Icircn plus you can even use the vegetables you have left in the fridge and you don't know what to do with them!

Vegetable stew & quotSpring & quot

What else to cook? & # 8230 I tell you honestly that I have already lost the recipe thread & # 8230 it happened to photograph recipes that were already posted on the blog :)). So for today I cooked an extremely simple recipe, colored like a field of flowers. I was lazy to clean fresh vegetables so sorry for using frozen.

  • 1/2 kg of potatoes
  • 1 small red onion
  • 200g green beans
  • 200g frozen vegetable mixture (Mexican)
  • 1 teaspoon sweet paprika
  • 2 tablespoons broth
  • chopped dill and green parsley
  • olive oil

We clean the potatoes, wash them and cut them into cubes. Finely chop the onion.
Heat 2-3 tablespoons of oil in a saucepan and add the potatoes. Stir constantly so that it doesn't stick for about 1 minute then add the onion. Leave a little more and add the paprika. Fill with water until the potatoes are half covered and simmer.
When the potatoes are almost cooked, add the frozen vegetables and 2 tablespoons of broth. You can replace the broth with a sliced ​​tomato.
Add a little salt or veggies and simmer on low heat for another 5-10 minutes.
Serve sprinkled with chopped greens.
And if you are not fasting, you can grate a little cheese on top.

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