French vegetable stew. Ragout is a French dish in Russian cuisine. Belgian meat stew with vegetables

Stew is not even a dish, but a way of cooking various vegetables and meats in their own juice or sauce. Dishes similar to stew are known in all the most ancient cuisines of the world.

The name of the stew comes from fr. Ragout.

How to cook stew, stew recipes read on.

Ragout - a dish for all seasons

The first mention of dishes similar to stews refers to ancient egypt. It is known for certain that cooking by long languishing was very popular.

There were special stoves and utensils for making ancient stew. In the East, it was cooked in a tagine, but in Morocco, stew is still cooked in a pot buried in coals and ashes. Ragout is found in every cuisine in the world. From China to America, from Asia to Europe.

Did you know that the first recipe recorded and preserved for posterity was written by Herodotus himself.

In Russia, food was cooked in different utensils. Dish - all in one pot, we rarely cooked. Shchi exception. Therefore, the penetration of stew into our cuisine began relatively recently. At the end of the 19th to the beginning of the 20th century and gained great popularity in the 80s.

Over time, interest in the stew faded away. And for almost twenty years, stew appeared only occasionally, during the season of cottages and gardens. When the housewives had no time to mess with the main course and side dish, and the stew included two in one.

The modern frantic pace of city life makes us cook pasta more often and fry meatballs from semi-finished products. Fast and satisfying, no doubt. But, the stew is much more satisfying and healthier, it takes less time, and cooking in a large dish guarantees lunch or dinner for 2-3 days.

Try to cook a hearty stew and you will definitely like it.

Recipes - RAGU

Ragout with lamb

Ingredients:

• 0.5 kg lamb with fat
• 0.5 kg potatoes
• 2 carrots
• onion
• parsley
• 2 tbsp. l. tomato paste
• 2 tbsp. l. olive oil
• 2 tbsp. broth or water
• peppercorns
• Bay leaf

Cooking method:

1. Cut the lamb flesh into large pieces, sprinkle with salt and fry in olive oil. Then sprinkle the lamb with flour and transfer to a deep cast-iron pan.
2. Pour in the broth, add the tomato paste. Simmer over low heat covered for 1.5-2 hours.
3. Wash vegetables, peel and cut to taste. Fry in olive oil. Transfer the vegetables to the meat and simmer for another 30 minutes.
4. Add spices and salt. Serve the stew big platter sprinkled with chopped herbs.

Vegetarian stew

1. Any vegetables that you have cut into cubes. Put in a saucepan.
2. Pour in vegetable oil and simmer over low heat for 30 minutes. Then mix the stew and season with salt. Add spices and herbs to taste.
3. Simmer for about 30 more minutes. Serve hot as a main dish or side dish.

Zucchini ragout with chicken liver

Ingredients:

• 500 gr. chicken liver
• 1 kg young zucchini
• onion
• 2 tomatoes
• 2 tbsp. l. tomato paste
• pepper
• greenery
• butter for frying

Cooking method:

1. Wash the liver, if necessary, cut into pieces. Fry the liver in butter and put in a cast iron saucepan.
2. Add tomato paste, onion straws and simmer everything for 15 minutes.
3. Wash the zucchini, cut into cubes and lay out to the liver. Simmer covered for 10 minutes.
4. Cut the tomatoes into slices and transfer to a saucepan with the stew. Salt and pepper. Simmer the stew over low heat under the lid for about 40 minutes. Before serving, add chopped greens.

Ragout with minced meat in the oven

Ingredients:

• 2 eggplant
• 2 zucchini
• 2 onions
• 3 tomatoes
• 4-5 potatoes
• 200 gr. minced meat
• 3 art. l. tomato paste
• garlic
• pepper
• greenery
• vegetable oil

Cooking method:

1. Pour a little into a deep clay or cast-iron duckling vegetable oil. Arrange the chopped vegetables in layers.
2. Approximately in the middle of the form, make a layer of minced meat and put the remaining vegetables on top.
3. Add a few cloves of garlic, salt and pepper to taste.
4. Coarsely chop the greens and spread over the surface of the stew.
5. Pour in half a glass of water and close the mold with a lid. Remove the stew hot oven for 1 hour. Then check the vegetables for readiness. If the stew has not yet boiled as it should, then close the lid and bring to readiness.

Simple stew recipes on our website.

As is often the case in cooking, the copyright for the stew was “issued” by the French. It was they who gave him the name "ragout", which translates as "to excite the appetite." True, the innovation of the French in the invention of stew is rather controversial: similar dishes are found in the cuisines of many nations. For example, in Morocco, a mixture of meat, vegetables and beans is still prepared, simmered in a pot over low heat (or hot coals).

Stew came to our country in the 19th century, along with the fashion for everything French. AT Soviet times it again experienced a surge of interest after the release of the film "Three in a boat, not counting the dog", where one of the characters, George, cooked the stew, and has already thoroughly consolidated its position. Considering what else is in the “Book of Tasty and healthy food» In 1955, only 5 stew recipes were submitted, and today there are dozens of them, we can confidently say that the popularity of stew is growing every year.

Previously, stew was prepared only from meat, which was stewed for a very long time over low heat. Then vegetables, mushrooms and legumes were added to the meat. In short, the technology is as follows: meat and vegetables are cut into medium-sized pieces, fried separately, and then stewed together until soft. Despite the ease of preparation, many cooks violate the technology by boiling vegetables to a mushy state. Real stew does not tolerate this! In an ideal stew, all products are distinguishable: both in taste and in texture. A single binding medium is the sauce in which the products are stewed.

Rules for the perfect stew:

• The smaller the vegetables and meat are cut, the less time they will need to cook;
• If you are preparing a stew with all the ingredients added at the same time, cut the vegetables larger and the meat smaller;
• If the stew is languishing on a small fire, it will take more time to cook;
• Don't add too much liquid to the stew - it's not a soup. The rich taste of the stew will give the addition of not water, but vegetable or meat broth and a small amount of wine.

Vegetable stew with tofu

INGREDIENTS

• Beef broth, low fat - 2 cups
• Vegetable juice - 1.50 glass
• Tofu - 350 g
• Turnip, cut into strips - 1 cup
• Cauliflower florets - 1 cup
• Onion - 0.50 pcs
• Sweet pepper - 0.50 pcs
• Carrot - 1 piece
• Onion powder - 1 tsp
• Garlic powder - 1 tsp
• Vegetable oil - 1 tbsp.
• Sesame seeds - 2 tbsp
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. In a saucepan, heat the oil and put in the oil the inflorescences of blanched cauliflower, chopped onion, chopped turnips, chopped Bell pepper, striped carrots and diced tofu. Fry for a couple of minutes and add beef broth and vegetable juice.
2. Add garlic and onion powder, salt, pepper, mix and simmer until vegetables are ready.
3. When serving, sprinkle the stew with toasted sesame seeds.

Veal tomato stew

INGREDIENTS

• Champignon mushrooms, chopped - 1 cup
• Veal - 280 g
• Olive oil - 2 tsp
• Chopped onion - 1 cup
• Garlic - 1 clove
• Canned tomatoes, no juice - 2 cups
• Wine vinegar - 2 tbsp.
• Dijon mustard - 1 tbsp
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. In a deep frying pan, heat the oil and fry the finely chopped onion, mushroom slices and chopped garlic in it for 5 minutes.
2. Add strips of veal, add heat and fry for another 5 minutes.
3. Add tomatoes, wine vinegar, Dijon mustard, salt and pepper. Simmer over low heat for 10 minutes.
4. Serve the finished stew with wild rice. It can be garnished with parsley if desired.

Irish stew

INGREDIENTS

• Onion - 350 g
• Carrot - 600 g
• Potato - 800 g
• Bacon - 450 g
• Pork sausages - 450 g
• Chicken broth - 1000 ml
• A set of herbs (rosemary, oregano, thyme, tarragon, savory) - to taste
• Salt - to taste

COOKING METHOD

1. We cut the potatoes into large pieces, carrots into circles, onions into strips.
2. Cut sausage and bacon into large pieces.
3. We put all the ingredients in a saucepan, add the broth, add aromatic herbs and put the saucepan in an oven preheated to 180 C for 1.2 hours.

Goose ragout

INGREDIENTS

• Goose - 1000 g
• Butter - 40 g
• Flour - 1 tbsp
• Wine - 1 glass
• Carrot - 1 pc.
• Onion - 1 pc.
• Parsley - to taste
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. We divide the carcass of the goose into parts and fry in oil on all sides, along with the onion, cut into 4 parts.
2. When everything is browned, sprinkle with flour. Salt, pepper, sprinkle with cognac and set fire to the goose.
3. Add wine, carrots and a bunch of greens. Close the pot and simmer for 20 minutes.
4. Salt the potatoes, cut in half, and 20 minutes after the start of the stew, place the goose over the meat on the grill. Close the pan again and simmer the stew for another 10 minutes.
5. Serve sprinkled with chopped parsley.

Vegetable ragout

INGREDIENTS

• Potato - 200 g
• Cauliflower - 140 g
• Carrot - 150 g
• Fresh peas (young) - 120 g
• Zucchini - 140 g
• Onion - 180 g
• Melted butter - 2 tbsp.
• Butter - 2 tbsp.
• Sour cream - 130 g
• Parsley (root) - 50 g
• Dill greens (chopped) - 2 tbsp.
• Garlic - to taste
• Salt - to taste
• Pepper - to taste
• Bay leaf - to taste

COOKING METHOD

1. Peel potatoes and zucchini and cut into cubes.
2. Dip the cabbage for a few minutes in boiling water. We take out, divide into inflorescences and cut them into several parts.
3. Peel the carrots and parsley and cut into strips.
4. Fry potatoes in melted butter. We pass the onion along with carrots and parsley. Add fried potatoes and roots to a saucepan, pour in water (it should not completely cover vegetables), salt, pepper and simmer for 5-10 minutes.
5. Add cabbage, zucchini, peas, sour cream to the vegetables and stew the stew for another 15-20 minutes.
6. A minute before readiness, add bay leaf, pepper and crushed garlic to the stew.
7. Pour the finished stew with melted butter, sprinkle with herbs and serve.

Moldavian vegetable stew

INGREDIENTS

• Cauliflower - 1 pc.
• Zucchini - 1 pc.
• Eggplant - 1 pc.
• Sweet pepper - 3 pcs.
• Green peas - 0.5 cups
• String beans - 1 cup
• Onion - 2 pcs.
• Tomatoes - 2 pcs.
• Parsley root - 1 pc.
• Vegetable oil - 4 tbsp.
• Dill - 1 tbsp
• Mint - 1 tbsp.
• Parsley - 1 tbsp
• Garlic - 4 cloves
• Bay leaf - 2 pcs.
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. Cut the peeled vegetables into large cubes or slices, lightly fry, and cauliflower, green pea and green beans boil.
2. After that, put the vegetables in a saucepan, add tomato slices (without skin), salt, bay leaf, black ground pepper, mint greens and simmer for 15-20 minutes under a tightly closed lid.
3. 2-3 minutes before the end of the stew, add crushed garlic to the stew.
4. Sprinkle the finished stew with finely chopped dill and parsley.

Beef stew

INGREDIENTS

• Beef - 800 g
• Butter - 50 g
• Flour - 1 tbsp
• Onion - 1 pc.
• Tomatoes - 800 g
• Potato - 1000 g
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Carnation - 4 pcs.
• Parsley - to taste
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. Melt the butter in a frying pan and fry the meat in it. Add onion cut into 4 pieces.
2. Scald the tomatoes with boiling water, immediately peel and cut into 8 pieces.
3. Sprinkle the meat with flour. We mix. Add tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Salt. Close the pan and simmer the stew for up to 20 minutes.
4. We clean and wash the potatoes, cut them into 4 parts and put them on top of the meat. Close the pan again and cook the stew for another 10 minutes.

Mexican stew with pumpkin

INGREDIENTS

• Pumpkin - 200 g
• Onion - 100 g
• Chili peppers (pods) - 2 pcs.
• Minced meat - 150 g
• Parsley greens (bunch) - 1 pc.
• Tomato paste - 2 tbsp.
• Vegetable broth - 300 ml
• Vegetable oil - 1 tbsp.
• Flour - 0.5 cup
• Corn (canned) - 80 g
• Green peas - 80 g
• Garlic - 1 clove
• Curry seasoning - to taste
• Salt - to taste

COOKING METHOD

1. Fry minced meat in oil until tender. Salt and season it with curry seasoning.
2. We clean the pumpkin, onion and cut them into small cubes. Heat the oil in a frying pan and fry the onion and pumpkin in it for 5 minutes.
3. Add to them finely chopped chili peppers, garlic, passed through a garlic press, tomato paste and broth. Bring to a boil and cook for 8 minutes.
4. We breed flour in in large numbers cold water and add to the broth with vegetables. We also add corn, peas, minced meat and finely chopped parsley. Salt and leave for 5 minutes.
5. We shift the stew into a clay pot and put in an oven preheated to 200 C for 30 minutes.
6. Put the finished stew on a plate and decorate with parsley, corn and green peas.

Advice: to enhance the Mexican effect, you can put a decor of chili peppers and decorative pumpkins on the table.

Tongue stew

INGREDIENTS

• Tongue - 500 g
• Melted pork fat - 3 tbsp.
• Carrots - 2 pcs.
• Onion - 4 pcs.
• Parsley, root - 1 pc.
• Potato - 500 g
• Sauce "Madera" - 200 g
• Salt - to taste
• Pepper - to taste
• Bay leaf - to taste
• Greens - to taste

COOKING METHOD

1. The tongue is carefully scraped, washed cold water, after which we soak in cold water for 4-5 hours and boil until tender at a low boil.
2. We clean the boiled tongue, cut into cubes and stew in red sauce with wine and fried vegetables until the vegetables are ready.
3. We serve the finished stew to the table in a deep plate, sprinkled with parsley and dill.

Vegetable ragout with salmon

INGREDIENTS

• Carrot - 3 pcs.
• Tomato - 1 pc.
• Onion - 1 pc.
• Salmon - 150 g
• Black pepper (ground) - to taste
• Suneli hops - to taste
• Salt - to taste

COOKING METHOD

1. Peel, wash and grate carrots on a coarse grater. Wash the tomato and cut into small pieces. Peel the onion, wash and finely chop.
2. Cut the salmon into small pieces.
3. We combine all the ingredients and put it in a double boiler (in a rice bowl). Cook the stew for 35-40 minutes.
4. You can season the dish 5 minutes before the end of cooking.

Ragu in Ukrainian

INGREDIENTS

• Chicken broth - 400 g
• Chicken fillet - 400 g
• Potatoes - 8 pcs.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Fresh cabbage - 200 g
• Canned green peas - 200 g
• Garlic - 4 cloves
• Fresh herbs - to taste
• Salt - to taste

COOKING METHOD

1. Meat cut into cubes and fry. Finely chop the onion and carrot and also fry.
2. We spread the ingredients equally into four pots: first, meat, then peeled and diced potatoes, then chopped cabbage, onions, carrots, peas, garlic and herbs.
3. Salt to taste, pour in the broth, cover the pots with lids and put in the oven for 30 minutes.
4. Stir before serving. Serve the stew with ketchup.

Ragout of rabbit

INGREDIENTS

• Rabbit meat - 1 kg g
• Butter - 100 g
• Onion - 1 pc.
• Carnation - 1 pc.
• Eggs - 1 pc.
• Flour - 30 g
• Lemon - 1 pc.
• Sour cream - 2 tbsp.
• Salt - to taste
• Pepper - to taste
• Parsley - to taste

COOKING METHOD

1. We cut the rabbit into 6 pieces and lightly fry in oil in a pressure cooker.
2. Pour water to cover the meat, add herbs, parsley, onion, savory. Salt, pepper.
3. Place the peeled potatoes on top of the rack. Close the pan and cook the rabbit for 15 minutes.
4. Prepare the sauce: fry flour (30 g) in butter (40 g), add 500 ml of broth, salt, pepper. Bring to a boil. Remove from heat and mix with egg yolk, sour cream and lemon juice.
5. Serve rabbit with sauce

Belgian meat stew with vegetables

INGREDIENTS

• Beef - 250 g
• Lamb - 250 g
• Pork - 100 g
• Chicken broth - 2 cups
• Bay leaf - 2 pcs.
• Rutabaga - 120 g
• Onion - 10 g
• Brussels sprouts - 250 g
• Potato - 700 g
• Carrot - 120 g
• Sour cream - 0.75 cups
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. Put the beef, lamb and pork in a saucepan and pour the broth. Add 2 cups of water, bay leaf and 1 tablespoon of salt.
2. Bring to a boil, constantly removing the foam, then tightly close the pan with a lid and cook for 2 hours over low heat.
3. Add vegetables and simmer for another 30 minutes until the meat is tender. Remove meat and vegetables from the pot and keep warm.
4. Bring the sauce remaining in the saucepan to a boil and simmer until its volume is reduced by a third.
5. Add pepper and sour cream, then heat up again slightly. Pour the meat with vegetables with the resulting sauce and serve.

Village vegetable stew

INGREDIENTS

• Potatoes - 6 pcs.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Eggplant - 2 pcs.
• Corn - 1 pc.
• Green beans - 6 pcs.
• Brussels sprouts - 200 g
• Cauliflower - 200 g
• White cabbage - 200 g
• Pumpkin - 100 g
• Bay leaf - 1 pc.
• Tomatoes - 2 pcs.
• Vegetable oil - 3 tbsp.
• Flour - 1 tbsp
• Carnation - 3 pcs.
• Pepper - to taste
• Salt - to taste
• Cinnamon - to taste

COOKING METHOD

1. Peeled, washed vegetables are cut into large pieces, small onions are left whole, large ones are cut.
2. Stew carrots, eggplant, pumpkin until tender.
3. Boil cabbage and beans.
4. Cut the potatoes into large cubes and fry with onions in a frying pan with oil.
5. Separately, fry the flour in a pan, dilute it with a decoction of vegetables, add finely chopped tomatoes or tomato puree and boil.
6. Pour the prepared sauce over the vegetables stacked in one pan. Add salt, spices, cover the pan with a lid and simmer for 15-20 minutes.

Italian vegetable stew

INGREDIENTS

• Sweet pepper - 4 pcs.
• Potatoes - 2 pcs.
• Onion - 2 pcs.
• Eggplant - 2 pcs.
• Tomatoes - 2 pcs.
• Olive oil - 6 tbsp
• Lemon - 0.5 pcs.
• Salt - to taste
• Pepper - to taste

COOKING METHOD

1. Preheat the oven to 180°C. My potatoes and cut into halves, put on a baking sheet, drizzle with olive oil and put in the oven.
2. Cut the onions in half and add to the potatoes after 15 minutes.
3. We clean the red and yellow peppers, cut them into strips and after 15 minutes add to the potatoes and onions. While all this is cooking, cut the tomatoes in half, cut the eggplant into strips and add to the vegetables.
4. Add some olive oil. We mix vegetables. After 10 minutes, take out the pan.

Summer vegetables in characteristic cuts in large pieces, stewed in a juicy sauce, this is the Provencal dish of French peasants. Ratatouille tastes like a Hungarian lecho, since the main vegetable ingredients in this dish are sweet peppers, zucchini, eggplant and tomatoes. Thanks to the Oscar-winning American cartoon of the same name, ratatouille has attracted the attention of gourmets around the world. A simple, uncomplicated recipe began to play with new facets.

French roots of the dish

The word "ratatouille" (French ratatouille; from Ch. "touiller" - interfere, stir) is translated from French as "bad food" and even in the vernacular "grub". However, modern linguists are leaning towards a more appropriate translation of "vegetable and eggplant stew", since stewed vegetables are difficult to classify as useless or unhealthy food.

Ratatouille was once cooked only in the poor peasant houses of southern France. Over time, the dish spread throughout the Mediterranean coast of Europe. In Provencal cuisine, a mixture of local herbs is added to ratatouille, which is used by all French chefs: fennel, cumin, mint, basil, truffle, rosemary. This mixture of herbs is known worldwide as "herbes de Provence". Thanks to them, every dish national cuisine France is changing beyond recognition.

ratatouille recipe

The main ingredients of the dish are Bulgarian, sweet pepper, eggplant, tomato, zucchini. Vegetables are cut into large even circles or cubes and laid out figuratively or arbitrarily in a pan. The sauce is prepared separately: onion and garlic are finely chopped, greens and Provence herbs, finely chopped yellow sweet pepper are added. All components of the sauce are crushed in a blender, a tablespoon of tomato paste and the same amount of olive oil are added, salt and pepper.

Prepared vegetables are poured with the prepared sauce, covered with a lid and simmered over low heat for 15-20 minutes. Then, with the lid removed, evaporate excess moisture and mix. When serving, sprinkle the dish with fresh herbs. Ratatouille is served hot or cold, as an independent dish or as a side dish for meat, fish, poultry. Crispy goes well with vegetable stew. fresh bread, boiled rice or fried potatoes.

National varieties of stew

In the southern European countries ah, under the name "ratatouille" any stewed vegetables can "hide". Hungarian lecho, Bulgarian yakhnia, Greek moussaka, Italian caponata, Moldavian gouvech, Indian sabji and oriental hot salads with tomatoes and eggplant are close relatives of ratatouille. Every time you add a note to these dishes national flavor in the form of local seasonings, with the addition of additional vegetables, the dish becomes unrecognizable in taste and aroma.

AT classic recipe ratatouille, you can add pieces of fresh mushrooms, green beans, carrots, green peas, squash, zucchini, pumpkin and even potatoes or grapes. The chef's fantasy allows you to make a "free translation" of the main recipe for French vegetable stew. Sometimes leading role one vegetable plays in the dish and the “palm tree” goes to him, more often the role of “first violin” in this recipe is given to eggplant.

It is interesting

For the animated film "Ratatouille" (2008, directed by Brad Bird), the dish was prepared according to the author's recipe and served in proper serving. To do this, the vegetables were strictly cut into even thin circles, laid out alternately in a spiral in a prepared baking dish. The beauty of the dish was given by the multi-colored colors of the vegetables used: green zucchini, red tomato, white (peeled) eggplant, yellow sweet pepper. Laid out one after another, they made up a rainbow composition of a single work of art.

Figuratively laid out vegetables were poured with sauce, covered with foil and baked in the oven for thirty minutes. Ratatouille was served, carefully shifting the baked vegetables on a plate in the form of a low pyramid. According to the plot of the cartoon, it was this dish that delighted the famous restaurant critic Antoine Ego, he remembered what vegetable stew he used to eat when he was a child. The triumph of the dish became so high that the restaurant was named in his honor "Ratatouille", it became wildly popular.

In order to create a real ratatouille that can turn the minds of cartoon restaurant patrons, Pixar animators, the "fathers" of the film's protagonist Remy the rat, worked with chef Thomas Keller at his French Laundry restaurant.

Zhanna Pyatirikova

Ragout is a dish french cuisine(fr. Ragout) with a rich history and a difficult fate away from their historical homeland. Ragout has many analogies in the cuisines of other peoples, in the most ancient cultures, it has many other names and an extensive list of ingredients, but all analogues have something in common, which is called in the vastness of our country by a French name.

Long before the advent of haute cuisine in France, stews were made by stewing pieces of meat (beef, lamb, game, poultry, and fish) over low heat for a very long time. Sometimes beans, mushrooms and vegetables were added. The sauce obtained during stewing was additionally thickened with slices of stale bread, or vice versa - it was diluted with wine or beer. Almost all types of meat were used, as well as ready-made bacons or pieces of sausages. Before the advent of potatoes, the main side dish was beans or other legumes. From vegetables, root crops were mainly used. Sometimes the stew was prepared as a dressing for soup. Of course, every people of Europe had a similar dish, but as often happens, the most active culinary French influenced the cuisines of other peoples and, first of all, Russian cuisine, where stew now means any stewed vegetables of a specific identical cut.

The principle of making stew is so ancient that it is no longer possible to determine who started cooking it first. Dishes similar to French stew can be found in the cuisine of India, the Maghreb countries, Italy, Hungary, Ireland, Belgium, Switzerland, Germany and, in general, in more most European countries. They like to cook stews in North America, enriching native recipes with local products. Knowing that French cuisine has been heavily influenced by tradition ancient rome, it can be assumed that some kind of stew was prepared in those old times. Indeed, this dish is simple, you can cook it both at home and on a military campaign, and the taste and ability to saturate the stew are colossal. But Roman cuisine was also full of influences. Primarily, Greek cuisine and the cuisines of more ancient peoples - the Sumerians, Babylonians, Egyptians or Phoenicians.

The fact that the Phoenicians cooked stews can be seen in Tunisian and Moroccan cuisines. There such a dish is called a tagine, and it is rather not a dish, but general principle P cooking. In Morocco, the tradition of slow cooking in a pot (not in a tagine) is still preserved, where lamb and vegetables are finely chopped, beans, oil and spices are added. The pot is buried in the burning ashes formed from the furnace of the baths, and the food is cooked at a relatively low temperature for many hours. The sealed pot does not release juices, and the result is able to amaze even an experienced gourmet.

In Ireland, the stew is called stew and is prepared according to the recipe that Herodotus described. And the Amazonian Indians, according to the latest archaeological finds, were preparing a kind of stew 8,000 years ago. In Italy, a stew is more of a sauce with small pieces of meat and mashed vegetables. It is likely that the Italians have their own word for stew in our understanding, and “stew” may well be a grin towards the neighbors. We will assume that the French invented the stew, it is more convenient and will not allow us to go into the depths of culinary analogies.

Let's derive a definition of what can be called a stew, and what should be called by another name.

It is important. The stew always contains meat or beans. Meat can be any, but preference is given to lamb, beef, game, poultry or pork. In the stew, in addition to meat, there must be vegetables in a 1: 1 ratio or a little more meat. Beans can be anything, most often beans or chickpeas. A combination of beans with meat (chickpeas + chicken + vegetables) or meat with mushrooms is allowed. In meat stew, meat must be prepared in advance and separately from vegetables and beans. Two types of processing are usually used - roasting over high heat and slow stewing. Beans, mushrooms and vegetables

they are poured separately until half cooked and mixed with meat in a common container, poured with juices released from meat and vegetables, and everything is stewed over low heat for at least half an hour.

Meat for stew should be sliced

not very small. It depends on the cooking time, but in any case, big chunks look more profitable than small ones mixed with vegetables. Vegetables also need to be cut coarsely or very coarsely if they are to languish in a pot or in a ceramic pan under a lid. Spices in the stew use the simplest: black peppercorns, bay leaf, salt and spices. In North Africa, more spices are added to stews, but in any case, less than in others. National dishes. In Hungary they love abundance

aprika and onions, in Ireland they add dark beer, and in Italy - wine and tomatoes. Separately, Indian cuisine has some dishes very similar to stews, but the use of gigantic amounts of spices makes these dishes unique and difficult to compare.

The stew penetrated into Russia in two main ways. The first wave was influenced by French cuisine in the 19th and early 20th century. Remnants of influences can be seen in Soviet-era cookbooks. The 1955 Book of Tasty and Healthy Food has 5 stew recipes: lamb stew; from vegetables; from hematogen with vegetables; from vegetables with beans and offal stew. Offal was used not only from poverty, but also in full accordance with the traditions of Russian cuisine and cuisines Central Asia. Beans and lamb are timeless classic, such dishes were prepared back in pre-Christian times, but hematogen is already a real Soviet invention, and stew with it was supposed to be for enhanced nutrition for patients with anemia.

The second wave of the invasion of stew in Russia began after the release of the film- adaptation of Jerome K. Jerome's story "Three Men in a Boat, Not Counting the Dog." George, a character in the story, "offered to cook with vegetables, ho

good meat and all sorts of remnants of Irish stew. The ironic tone allowed us to consider the stew as something like “mixed what was in the refrigerator and cooked it somehow.” The attitude to the dish, as to something mixed, was preserved throughout the 80s. The principles of cooking the dish, despite the proximity to Russian cuisine, were distorted, and now the stew is in modern Russia most often it is overcooked, mushy vegetables in a large amount of oil ...

But there is nothing easier to fix, especially since the principles of making stews are very close to classical Russian cuisine and are reproduced by most Russians intuitively. There are two main styles of making stews:
. The meat is pre-fried, cooked separately from the beans and vegetables, and combined to cook together.

ivation for 30-40 minutes.
. The ingredients are laid at the same time, the stew is cooked over low heat or languished in the oven (stove) for a long time.

First character style

n for French cuisine and closest to the chef's definition of ragout, the second is used in a dozen cuisines of the world under other names. The roasting style requires more utensils and much less time. The all-in-one slow style is very simple and only requires a constant source of heat and suitable utensils. This is how they cook in Morocco, burying pots of meat and vegetables in ashes, they also cooked in Ancient Russia leaving the pot in the oven. This is very similar to the slow cooking trend in the West, but with the difference that stews or similar dishes were prepared millennia ago in what are now considered developing countries.

What is the result? Ragout is a French cuisine dish with a clear cooking technology based on the traditions of French cuisine. Everything else has many names, can be infinitely varied, have a thousand-year history and is cooked in a variety of dishes, but this is not a stew. Here is such a confusion. Be that as it may, whether we cook in the French or Moroccan style, whether we mix traditions different cultures, we must adhere to the general principles.

There are few of them, and they have a free framework, these principles should help, not fetter, so if you think that something wrong, so this is another reason to try out the guess in practice. Let's make a reservation right away: the stew implies that the pieces of food will be distinguishable, that it will not be a homogeneous mass of highly crushed and boiled components (unless you are an Italian preparing sauce for pasta), but a dish with the preservation of different tastes, different textures, united by one taste and aromatic space. That is, it is not porridge, not stew, prison or a set of large stewed pieces, but something in the middle.

1. Cuts of meat should match the cooking style. The value is proportional to the cooking time. If you only have an hour and a half, then you should make the pieces small, and if you have time, then let the pieces be large.
2. The same applies to vegetables. In frying pans and stewpans, small pieces are appropriate, and large pieces can be put in earthenware or pots.
3. The environment in which the components will be stewed should not be too abundant. Juice from pre-stews or acidic environments such as wine are ideal (just don't use wine and potatoes in the same dish!).
4. Less fire - more time. The lower the heat, the longer, neater and more carefully your dish is cooked. In case of french style this applies more to meat and beans, but in any case, cook vegetables for no longer than 30 minutes. If using pots or earthenware, planning to cook on low heat while laying, chop the vegetables as coarsely as possible.

Typical Recipe

Ingredients:
500 g lamb
600 g potatoes
2 carrots
1 turnip
1 bulb
1 bunch of parsley
2 tbsp. spoons of tomato puree
2 tbsp. spoons of olive oil
2 cups broth or water
peppercorns
Bay leaf
salt.

Cooking:
Take the meat (brisket or shoulder), remove the bones, cut into large pieces, sprinkle with salt and fry in a pan over high heat. Dust the meat with flour before the end of cooking. Transfer the lamb to a saucepan, add tomato puree, pour in 2 cups of broth or water and simmer for 1.5-2 hours (for 40-50 minutes if it is lamb). Wash, chop and roast vegetables with parsley and pepper. Transfer the meat to a saucepan, add the fried vegetables, pour the sauce obtained from the meat stewing and simmer for about 30 minutes. Cooked stew is usually served on a large dish, sprinkled with chopped herbs.

Another recipe that combines both cooking styles.

Ingredients:
1 kg beef shank
500 ml red wine (Chianti is best)
600 g tomatoes
2 red onions
3 carrots
3 celery stalks
4 garlic cloves
1 st. a spoonful of flour
2 bay leaves
1 cinnamon stick
black peppercorns
sea ​​salt
olive oil
a handful of dried porcini mushrooms
a few sprigs of rosemary (unpeeled)

Cooking:
Saute the onion, carrot, rosemary, garlic, mushrooms, bay leaf, celery, and cinnamon in oil in a heavy-bottomed saucepan, about 5 minutes. Remove the bone and tendons from the shank and cut the meat into large pieces of 5 cm each. Roll in flour and salt, shake off excess, transfer to a saucepan with vegetables and mix. Add tomatoes and pour in wine, put pepper and bring to a boil, then make a lid of 2-3 layers of foil, cover with a native lid and put in the oven at 180 degrees for 3 hours. Before serving, do not forget to remove the rosemary and mash the garlic.

Let's go back to the "Irish stew". The Irish call their dish stew and are very worried when their dish is compared to some kind of stew. And this is true, there are a lot of differences, the uniqueness is obvious. But if you look at the root, it turns out that this stew was prepared 3000 years ago in Scythia, and Herodotus wrote about it back in the 5th century. BC. And the Scythians, by the way, are still in Western Europe associated with Russians. So it’s worth considering where this dish came from in Europe, isn’t it from our lands? Crazy conjecture is confirmed (albeit indirectly) by Herodotus' mentions of the dish in the descriptions of the Greco-Persian wars. In the sense that no one had cooked like this in Greece before, which means that Rome, according to their favorite tradition, could borrow the recipe. And finally, we can say that in Russia stews have always been prepared in their own way, relying on instinct and common sense. And it's very close to Irish stew. And it is also very close to the Caucasian chowder soup chorbe (shurpa).

One of the many Irish Stew

Ingredients:
500 g lamb
400 g potatoes
2 l chicken broth
3 onions
3 carrots
3 celery
250 g Brussels sprouts
150 g butter
3-4 garlic cloves
parsley
garnia bouquet (bay leaf, thyme, rosemary)
pepper
salt

Cooking:
Cut the meat into large pieces, bring to a boil, drain the water. Cut vegetables coarsely. In a heavy-bottomed pot, place the butter, onion, half of the potatoes, and the bouquet garni. Spasser for about five minutes and lay the meat, and then pour in the byon. Boil for 30 minutes, then add the remaining potatoes, and the rest of the vegetables except for the cabbage. Simmer for another 20 minutes, add the Brussels sprouts and simmer together for another 7 minutes. Take out the bouquet garni, add chopped garlic and herbs, turn off the heat, stir and let stand on the stove for another 10-15 minutes.

As you can see, the range of stew options is very large, which only plays into the hands of savvy Russian chefs and leaves freedom for experimentation. Cook differently and don't forget the roots!

Stew- This is a dish of French cuisine (fr. Ragout) with a rich history and a difficult fate away from their historical homeland. Ragout has many analogies in the cuisines of other peoples, in the most ancient cultures, it has many other names and an extensive list of ingredients, but all analogues have something in common, which is called in the vastness of our country by a French name. Long before the advent of haute cuisine in France, stews were made by stewing pieces of meat (beef, lamb, game, poultry, and fish) over low heat for a very long time. Sometimes beans, mushrooms and vegetables were added. The sauce obtained during stewing was additionally thickened with slices of stale bread, or vice versa - it was diluted with wine or beer. Almost all types of meat were used, as well as ready-made bacons or pieces of sausages. Before the advent of potatoes, the main side dish was beans or other legumes. From vegetables, root crops were mainly used. Sometimes the stew was prepared as a dressing for soup.

Of course, every people of Europe had a similar dish, but as often happens, the most active culinary French influenced the cuisines of other peoples and, first of all, Russian cuisine, where stew now means any stewed vegetables of a specific identical cut.

The principle of making stew is so ancient that it is no longer possible to determine who started cooking it first. Dishes similar to French stew can be found in the cuisine of India, the Maghreb countries, Italy, Hungary, Ireland, Belgium, Switzerland, Germany and in general, in most European countries. They like to cook stews in North America, enriching native recipes with local products.

Knowing that the traditions of Ancient Rome strongly influenced French cuisine, it can be assumed that some kind of stew was prepared in those ancient times. Indeed, this dish is simple, you can cook it both at home and on a military campaign, and the taste and ability to saturate the stew are colossal. But Roman cuisine was also full of influences. First of all, Greek cuisine and the cuisines of more ancient peoples - the Sumerians, Babylonians, Egyptians or Phoenicians.

The fact that the Phoenicians cooked stews can be seen in Tunisian and Moroccan cuisines. There, such a dish is called a tagine, and it is rather not a dish, but a general principle of preparation. In Morocco, the tradition of slow cooking in a pot (not in a tagine) is still preserved, where lamb and vegetables are finely chopped, beans, oil and spices are added.

The pot is buried in the burning ashes formed from the furnace of the baths, and the food is cooked at a relatively low temperature for many hours. The sealed pot does not release juices, and the result is able to amaze even an experienced gourmet.

In Ireland The stew is called stew and is cooked according to a recipe described by Herodotus. And the Amazonian Indians, according to the latest archaeological finds, were preparing a kind of stew 8,000 years ago. In Italy, a stew is more of a sauce with small pieces of meat and mashed vegetables. It is likely that the Italians have their own word for stew in our understanding, and “stew” may well be a grin towards the neighbors. We will assume that the French invented the stew, it is more convenient and will not allow us to go into the depths of culinary analogies.

Let's derive a definition of what can be called a stew, and what should be called by another name.

It is important. The stew always contains meat or beans. Meat can be any, but preference is given to lamb, beef, game, poultry or pork. In the stew, in addition to meat, there must be vegetables in a 1: 1 ratio or a little more meat. Beans can be anything, most often beans or chickpeas. A combination of beans with meat (chickpeas + chicken + vegetables) or meat with mushrooms is allowed.

In meat stew, meat must be prepared in advance and separately from vegetables and beans. Usually two types of processing are used - frying over high heat and slow stewing. Beans, mushrooms and vegetables are prepared separately until half cooked and mixed with meat in a common container, poured with juices released from meat and vegetables, and everything is stewed over low heat for at least half an hour.

The meat for the stew should not be cut very finely. It depends on the cooking time, but in any case, large pieces look better than small ones mixed with vegetables. Vegetables also need to be cut coarsely or very coarsely if they are to languish in a pot or in a ceramic pan under a lid. Spices in the stew use the simplest ones: black peppercorns, bay leaf, salt and herbs.

In North Africa, more spices are added to stews, but in any case, less than in other national dishes. In Hungary they love an abundance of paprika and onions, in Ireland they add dark beer, and in Italy - wine and tomatoes. Separately, Indian cuisine has some dishes very similar to stews, but the use of gigantic amounts of spices makes these dishes unique and difficult to compare.

To Russia the stew penetrated in two main ways. The first wave was influenced by French cuisine in the 19th and early 20th century. Remnants of influences can be seen in Soviet-era cookbooks. The 1955 Book of Tasty and Healthy Food has 5 stew recipes: lamb stew; from vegetables; from hematogen with vegetables; from vegetables with beans and offal stew.

Offal was used not only from poverty, but also in full accordance with the traditions of Russian cuisine and the cuisines of Central Asia. Beans and lamb are an eternal classic, such dishes were cooked back in pre-Christian times, but hematogen is already a real Soviet invention, and stew with it was supposed to be an enhanced nutrition for patients with anemia.

The second wave of the invasion of stew in Russia began after the release of the film adaptation of Jerome K. Jerome's story "Three Men in a Boat, Not Counting the Dog." George, a character in the story, "offered to make an Irish stew with vegetables, cold meat, and all sorts of leftovers."

The ironic tone allowed us to consider the stew as something like “mixed what was in the refrigerator and cooked it somehow.” The attitude to the dish, as to something mixed, was preserved throughout the 80s. The principles of cooking, despite the proximity to Russian cuisine, were distorted, and now stew in modern Russia is most often overstewed, mushy vegetables in a lot of oil ...

But there is nothing easier to fix, especially since the principles of making stews are very close to classical Russian cuisine and are reproduced by most Russians intuitively.

There are two main styles of making stews:

The meat is pre-fried, cooked separately from beans and vegetables and combined for joint cooking for 30-40 minutes.

The ingredients are laid at the same time, the stew is cooked over low heat or languishing in the oven (stove)

long time.

First style characteristic of French cuisine and closest to the chef's definition of stew, second used in a dozen cuisines around the world under other names. The roasting style requires more utensils and much less time.

The all-in-one slow style is very simple and only requires a constant heat source and the right cookware. So they cook in Morocco, burying pots with meat and vegetables in the ashes, they also cooked in Ancient Russia, leaving the pot in the oven. This is very similar to the slow cooking trend in the West, but with the difference that stews or similar dishes were prepared millennia ago in what are now considered developing countries.

So,

Ragout - a dish of French cuisine with a clear cooking technology based on the traditions of French cuisine. Everything else has many names, can be infinitely varied, have a thousand-year history and is cooked in a variety of dishes, but this is not a stew. Here is such a confusion. Be that as it may, whether we cook in the French or Moroccan style, whether we mix the traditions of different cultures, we must adhere to general principles.

There are few of them, and they have a free framework, these principles should help, not constrain, therefore, if you think that something is wrong, then this is another reason to try out a guess in practice. Let's make a reservation right away: the stew implies that the pieces of food will be distinguishable, that it will not be a homogeneous mass of highly crushed and boiled components (unless you are an Italian preparing sauce for pasta), but a dish with the preservation of different tastes, different textures, united by one taste and aromatic space. That is, it is not porridge, not stew, prison or a set of large stewed pieces, but something in the middle.

one . The cuts of meat should match the cooking style. The value is proportional to the cooking time. If you only have an hour and a half, then you should make the pieces small, and if you have time, then let the pieces be large.

2. The same applies to vegetables. In frying pans and stewpans, small pieces are appropriate, and large pieces can be put in earthenware or pots.

3. The environment in which the components will be stewed should not be too abundant. Juice from pre-stews or acidic environments such as wine are ideal (just don't use wine and potatoes in the same dish!).

4 . Less fire, more time. The lower the heat, the longer, neater and more carefully your dish is cooked. In the case of the French style, this applies more to meat and beans, but in any case, cook vegetables for no longer than 30 minutes. If using pots or earthenware, planning to cook on low heat while laying, chop the vegetables as coarsely as possible.

A typical lamb stew recipe.

Ingredients:

500 g lamb

600 g potatoes

2 carrots

1 bulb

1 bunch of parsley

2 tbsp. spoons of tomato puree

2 tbsp. spoons of olive oil

2 cups broth or water

peppercorns

Bay leaf

Cooking:

Take the meat (brisket or shoulder), remove the bones, cut into large pieces, sprinkle with salt and fry in a pan over high heat. Dust the meat with flour before the end of cooking.

Transfer the lamb to a saucepan, add tomato puree, pour in 2 cups of broth or water and simmer for 1.5-2 hours (for 40-50 minutes if it is lamb).

Wash, chop and roast vegetables with parsley and pepper. Transfer the meat to a saucepan, add the fried vegetables, pour the sauce obtained from the meat stewing and simmer for about 30 minutes.

Cooked stew is usually served on a large dish, sprinkled with chopped herbs.

Another recipe that combines both cooking styles.

Stew by Jamie Oliver

Ingredients:

1 kg beef shank

500 ml red wine (Chianti is best)

600 g tomatoes

2 red onions

3 carrots

3 celery stalks

4 garlic cloves

1 st. a spoonful of flour

2 bay leaves

1 cinnamon stick

black peppercorns

sea ​​salt

olive oil

a handful of dried porcini mushrooms

a few sprigs of rosemary (unpeeled)

Cooking:

Saute the onion, carrot, rosemary, garlic, mushrooms, bay leaf, celery, and cinnamon in oil in a heavy-bottomed saucepan, about 5 minutes. Remove the bone and tendons from the shank and cut the meat into large pieces of 5 cm each. Roll in flour and salt, shake off excess, transfer to a saucepan with vegetables and mix.

Add tomatoes and pour in wine, put pepper and bring to a boil, then make a lid of 2-3 layers of foil, cover with a native lid and put in the oven at 180 degrees for 3 hours. Before serving, do not forget to remove the rosemary and mash the garlic.

Let's go back to the "Irish stew". The Irish call their dish stew and are very worried when their dish is compared to some kind of stew. And this is true, there are a lot of differences, the uniqueness is obvious. But if you look at the root, it turns out that it was prepared 3000 years ago in Scythia, and Herodotus wrote about it back in the 5th century. BC. And the Scythians, by the way, are still associated with Russians in Western Europe. So it’s worth considering where this dish came from in Europe, isn’t it from our lands?

Crazy conjecture is confirmed (albeit indirectly) by Herodotus' mentions of the dish in the descriptions of the Greco-Persian wars. In the sense that no one had cooked like this in Greece before, which means that Rome, according to their favorite tradition, could borrow the recipe. And finally, we can say that in Russia stews have always been prepared in their own way, relying on instinct and common sense. And it's very close to Irish stew. And it is also very close to the Caucasian chowder soup chorbe (shurpa).

One of the many Irish stews (stew)

Ingredients:

500 g lamb

400 g potatoes

2 l chicken broth

3 onions

3 carrots

3 celery

250 g Brussels sprouts

150 g butter

3-4 garlic cloves

parsley

garnia bouquet (bay leaf, thyme,

rosemary)

Cooking:

Cut the meat into large pieces, bring to a boil, drain the water. Cut vegetables coarsely. In a heavy-bottomed pot, place the butter, onion, half of the potatoes, and the bouquet garni. Spasser for about five minutes and lay the meat, and then pour in the broth. Boil for 30 minutes, then add the remaining potatoes, and the rest of the vegetables except for the cabbage.

Simmer for another 20 minutes, add the Brussels sprouts and simmer together for another 7 minutes. Take out the bouquet garni, add chopped garlic and herbs, turn off the heat, stir and let stand on the stove for another 10-15 minutes.

As you can see, the range of stew options is very large, which only plays into the hands of savvy Russian chefs and leaves freedom for experimentation. Cook differently and don't forget the roots!