At the end of summer and closer to autumn, when all the vegetables are already ripe, many housewives think about what dish to prepare from all the garden gifts. One of best options there will be a vegetable stew, which can be...
Vegetable stew- it's just a vitamin bomb. The amount of useful substances in it is off the charts, and the method of preparing it - stewing - allows you to preserve all the usefulness as much as possible. Moreover, this excellent dish for those who want to lose weight, because the calorie content of all vegetables is very low.
For cooking delicious stew You can use almost any vegetables available in the house. For my dish I used the following ingredients:
- Potatoes - 2 pcs.,
- White cabbage – 400 gr.,
- Zucchini (or eggplant) – 400 gr. (1 large or two small),
- Carrots – 1 pc.,
- Bell pepper – 1 pc.,
- Onions – 1 pc.,
- Beans – 150 gr.,
- Butter – 60 gr.,
- Water – 200 ml,
- Greenery,
- Salt,
- Garlic and spices to your taste.
Basically, My stew does not have a strict recipe, so some vegetables can be added more, some less or excluded altogether. In general, this is a matter of taste for every housewife.
Wash and peel all vegetables. Then cut the potatoes into cubes one by one, bell pepper and zucchini. Finely chop the cabbage, either finely chop the carrots or grate them. Also finely chop the onion. Simply peel the beans.
Ingredients for vegetable stew in a slow cooker: zucchini, cabbage, carrots, peppers, potatoes... 
...beans, tomatoes, onions, water.
Place all vegetables in a slow cooker, add butter and a glass of water. Add salt and stir. Close the lid and set the stewing program for 20 minutes.
Place the vegetables for the stew in the slow cooker and, while they are stewing, chop the greens After the set time has passed, open the multicooker and move the vegetables again. If necessary, add the missing amount of salt and spices. Place the vegetable stew back in the slow cooker to simmer for 30 minutes. When the dish is ready, add herbs and finely chopped garlic (optional, I don’t add garlic myself).
When serving, it is recommended to add sour cream to the stew; it will make it even tastier. Enjoy!
Stew for vegetarians
This is a classic of the genre. Very easy to prepare and healthy dish, which is also suitable for baby food. You won’t spend much time preparing stew in a slow cooker, and the result will definitely impress you. So, to prepare the recipe you will need the following ingredients:
- medium-sized potatoes (preferably young) - 4-5 pieces;
- 2 medium sized carrots;
- tomatoes - 2 pieces (if you don’t have fresh ones, you can use tomatoes canned in own juice);
- zucchini - 2 pieces;
- bell red pepper - 3 pieces;
- vegetable oil, garlic, salt and black pepper to taste.
Preparation
Wash all vegetables and cut into cubes. Be sure to place food in the multicooker bowl in the following order: potatoes, carrots, peppers, zucchini and tomatoes at the very end. Place finely chopped garlic between layers. Add 1 tablespoon (tablespoon) of vegetable oil, a pinch of salt and pepper and cook in the “baking” mode for 45 minutes. During cooking, you should not add water, as tomatoes and zucchini will release juice. You shouldn’t stir the stew either, so that the vegetables don’t lose their shape and the dish turns into mush. If you wish, you can add your favorite spices. Serve with or without any side dish.
Stew in a slow cooker with meat and mushrooms
This is a recipe “for adults” who love not only tasty, but also filling food. For preparation use the following products:
- meat - 1/2 kg;
- 250 grams of champignons;
- 4 large potatoes;
- 1 young zucchini;
- tomatoes - 1 piece;
- carrots and onions - 1 piece each;
- garlic, vegetable oil, salt, pepper and any spices you like.
Preparation
Cut all the vegetables and meat into cubes, grate the carrots and finely chop the onion. The mushrooms can be left whole if they are not very large, or you can cut them in half or into quarters. First, cook the meat in the “frying” mode for 20 minutes, add carrots and onions and cook for another 10 minutes. Add vegetables and mushrooms, salt, spices and pepper, pour in about 1 glass of water and cook with the lid closed in the “baking” mode for 45 minutes or “stew/stew” for an hour. After the specified time, you will receive tasty dish, which everyone in your household will certainly love. But it is worth noting that each multicooker has its own cooking modes. We prepared our dishes in a Philips slow cooker. You'll want to get to know your slow cooker before you start cooking in it so you know what the best cooking setting will be for each dish.
What else can you add to a slow cooker stew?
Stew is really universal dish. Correctly selected elements will make it a favorite for any family member. In addition to the above products, you can use any others to suit your taste. These are, first of all, vegetables: eggplants, zucchini, tomatoes, bell peppers and so on. Vegetable stew will be more satisfying if cooked with sour cream. If we talk about meat, then pork has become a classic addition to stew, but to make the dish more dietary, you can take chicken or rabbit. In any case, no matter what products you prefer, stew in a slow cooker always turns out incredibly tasty and aromatic!
Vegetable stew in a slow cooker: recipe
Ingredients:Forks white cabbage– ¼ pcs.
- cream – 220 g
- potato tubers – 8 pcs.
- tomato – 2 pcs.
- young zucchini
- garlic clove
- salt
Cooking steps:
Chop the tomatoes, zucchini and potatoes into cubes, finely chop the cabbage, and chop the garlic. Turn on the device, set the “Frying” mode, heat the vegetable oil. Place potatoes, zucchini in a bowl, followed by garlic and tomatoes. Add the cabbage, add some salt, remember with your hands, pour in the cream, stir. Turn on the “Stew” function, close the lid, cook the dish for another 60 minutes.
Consider and. You will definitely like our selection.
Vegetable stew in a slow cooker with photo
You will need:Onion – 2 pcs.
- tomatoes – 3 pcs.
- zucchini
- eggplant
- carrot
- spices
- sunflower oil
Preparation:
Chop the zucchini and blueberries into cubes, add salt, and leave. Chop the onion into half rings, grate the carrots, scald the tomatoes, remove the peel. Chop the pulp into cubes. Chop the third tomato into slices. Set the “Baking” function, heat the oil, add the carrots, fry them until translucent, and fry. Place zucchini, tomato slices, blue ones, carrots, and onions in layers on top of the carrots. Add salt and pepper to each layer. Cook the dish with the “Bake” function set for an hour. Close the lid and leave to simmer for 20 minutes.
Prepare also.
Vegetable stew in a slow cooker - recipe with photos.
Required Products:
Potatoes – 2 pcs.
- carrot
- Bell pepper
- head of cabbage – ½ pc.
- salt - teaspoon
- green canned peas– ½ can
How to cook:
Chop the potatoes and carrots into cubes, and the peppers and cabbage into strips. Turn on the “Stew” function and simmer the vegetables for half an hour. As soon as the specified time has elapsed, add salt, stir, sprinkle with chopped herbs.
Vegetable stew with zucchini in a slow cooker.
Chop the onion, 4 potato tubers, sweet pepper, zucchini and tomato into small slices. Set the “Baking” mode, heat the oil, add the carrots and onions, fry for 10 minutes. Place the rest of the vegetables, add salt, season, stir. Pour in hot water so that it covers all the contents. Cook in the indicated mode for 50 minutes, and then set the “Stew” function and leave for 90 minutes.
What do you think?
Vegetable stew with potatoes in a slow cooker.
Set the “Baking” function, pour in vegetable oil. Add 200 g of champignons, 0.5 kg of chicken, fry. Cut 100 g carrots, 250 g zucchini, 120 g onions, a couple of pieces bell pepper. Pour in 125 ml meat broth, stir. Set to “Stew”, time – 25 minutes, season, stir. Leave for another 10 minutes. Serve with sour cream and fried mushrooms.
Option with green beans.
Cut 2 blue ones, sprinkle with salt, leave for a while so that all the bitterness comes out. Chop a couple of peppers and tomatoes into pieces. Set the “Baking” mode for half an hour, pour in sunflower oil, fry 2 onions. Add peppers and tomatoes, stir and fry. Wash the eggplants from salt, place them in a bowl, add 355 g of green beans, pour in enough water to completely cover the contents. Cover the bowl with a lid and set the “Stew” function for one hour. In 15 min. Until the end of cooking, add chopped herbs, black peppercorns, and stir.
For lovers dietary dishes We recommend that you familiarize yourself with the preparation option described.
Recipe with eggplants.
Wash 4 potatoes and tomatoes, carrots, onions, two eggplants, wash and dry. Scald the tomatoes with boiling water, remove the skins and chop. Turn on the “Baking” mode, pour sunflower oil into the bowl, fry the onion and carrots, stirring from time to time. Add potatoes, simmer, stirring. Pepper and salt, add seasoning from fragrant herbs. Add to vegetable mixture tomatoes and eggplants, stir, leave for half an hour in the “Stew” mode. A few minutes before the end of cooking, add the herbs and garlic.
Some tips for making stew.
1. Simmering vegetables release a large number of aromatic juice, therefore, the longer they cook, the tastier the dish will be.
2. It is better to stir the dish immediately before serving. In this case, the vegetables will retain their beautiful appearance.
3. In order to make the dish fatty and rich, add a few tablespoons of sour cream to it.
4. After cooking, you will have a large amount of liquid left. It can be used to make gravy or sauce. To do this, remove the vegetables, add a little flour to the liquid. Stir vigorously to remove any lumps. Bring the sauce until thick. If lumps still appear during cooking, grind the sauce through a sieve.
We hope you will take note of a few interesting recipes and you will be satisfied with them!
It's no secret that vegetables are healthy, especially when stewed. The multicooker preserves everything perfectly beneficial features fruits It is very convenient to cook, stew or fry in it. How about the stew? Using the following recipes, you can make light, healthy, satisfying and dietary dishes.
How to cook young fruits in a slow cooker
Ingredients: cabbage, zucchini, carrots, onions, tomatoes, garlic, potatoes, olive oil, salt, pepper. Vegetables - 1 piece each, except potatoes. Take 4-5 pieces.
Cooking vegetable stew: steps
1. Fry chopped (diced) onions and carrots in a bowl for olive oil 5 minutes with the "Bake" function. Add salt and spices.
2. Cut the potatoes into cubes. Transfer the onions and carrots to another plate. Place the potatoes in a bowl and pour in the oil. Add salt and pepper. Fry for 10 minutes in the same mode. Peel the zucchini and cut it into cubes. Pour the carrot and onion mixture into the potatoes. Add zucchini, shredded cabbage and diced tomatoes. Add finely chopped garlic, add salt and pepper, stir everything. Pour 100 ml of water and simmer for an hour. You see, there is nothing complicated about how to cook vegetable stew in a slow cooker.
Vegetable stew with chicken
Ingredients (vegetables): 1 zucchini, 1 onion, 1 carrot, 1 bell pepper, 3 potatoes, 2 garlic cloves.
Other components: chicken thighs- 2 pcs., greens (basil, dill), salt, spices, sunflower oil.
How to cook vegetable stew in a slow cooker: description
Chop onions, peppers and carrots into cubes of any size. Place in a multicooker bowl coated with oil. Then place a layer of potatoes, chicken on it, and the rest of the vegetables, including tomatoes, on top. They will retain their appearance perfectly if you put them last, at the very top. When adding the ingredients, don’t forget to add salt and pepper. Set the time to 75 minutes with the "Extinguishing" function.
Vegetable stew with sour cream
What you will need: tomatoes, onions, carrots, potatoes, cabbage, sour cream, butter, salt, spices. Take all vegetables one at a time, except for tubers - you need 4 of them. Take 1/4 head of cabbage.
How to cook this stew
Cut the cabbage into strips, grate the carrots, and the remaining vegetables into medium cubes. Pour oil into a multi-cooker bowl and fry the onions and carrots using the “Bake” function for 10 minutes. Next add other vegetables, salt and pepper, add bay leaf. Stir sour cream into warm water, pour into the stew, stir. Set the "Baking" mode and cook the stew for 50 minutes.
Vegetable stew in a multicooker "Redmond" with eggplants
Ingredients needed: eggplants, peppers, zucchini, onions, potatoes, salt, pepper, oil, garlic. Take all vegetables in approximately equal quantities.
First, cut the peppers and onions into small pieces. Pour oil into a multi-cooker bowl, add vegetables there and fry in the “Fry” mode for 10 minutes. Cut the eggplants (pre-soaked) and potatoes into strips, put them in a slow cooker, add salt and spices. Pour water (1 multi-glass), but so that it does not cover the vegetables. Set the "Extinguishing" mode for 40 minutes. Open the lid, add chopped garlic, close again so that the vegetables are saturated with the aromas of garlic. You can serve the stew with herbs (dill, parsley, basil) as a side dish or main dish.
Vegetable stew with zucchini in a slow cooker
Kitchen appliances and utensils: blender or grater (optional), multi-cooker, multi-glass, cutting board, multi-spoon, knife, containers.
Ingredients
| Parsley sprigs | taste |
| Dill sprigs | taste |
| Zucchini | 1-2 pcs. |
| White cabbage | 0.5 plug |
| Potatoes (medium size) | 5-6 pcs. |
| Boiled or filtered water | 1 multi-st. |
| Onion | 1-2 pcs. |
| Carrots (small size) | 1-2 pcs. |
| Pepper | taste |
| Bell pepper (preferably red) | 1-2 pcs. |
| Celery (to taste and desire) | 1 stem |
| Sunflower oil | 1-2 tbsp. l. |
| Salt | ¾ tbsp. l. |
| Tomatoes | 1-2 pcs. |
Cooking recipe step by step
- Finely chop half a fork of cabbage. For convenience, you can use a grater or blender.
- Cut 1-2 onions into small cubes.
- Also cut 1 or 2 peeled zucchini into small pieces.
- Then cut 1-2 bell peppers into small cubes.
- Pour 1-2 tablespoons of refined vegetable oil into the bowl of the switched-off multicooker and, using a multi-spoon, spread chopped onions, zucchini, bell peppers and cabbage in even layers.
- Grate or cut 1 or 2 carrots with a knife and place them in the next layer in the multicooker.
- Cut 1-2 tomatoes into cubes and also form a layer in the bowl.
- Cut 5-6 potatoes into small, but not very small cubes and place in a slow cooker.
- Before pouring in 1 multi-glass of water, dissolve salt, pepper and any other spices to your taste. When the salt has completely dissolved, pour the brine over the vegetables.
- After everything is ready, close the lid on the multicooker and set the time to 90 minutes in the “Stew” mode.
- After the set time has passed, chop the greens and sprinkle on the stewed vegetables, then mix everything thoroughly and serve.
Video recipe for cooking vegetable stew with zucchini in a slow cooker
And so that you don’t have any questions about how to cook stew with cabbage and zucchini, watch the video below.
- can be done with any vegetable set that is in your refrigerator. The only thing that is undesirable to add is beets.
- This dish can be prepared not only in summer, but also in winter, if you first freeze all the necessary vegetables in their season.
- If you don’t have a slow cooker, you can simmer it, it will turn out just as juicy, tasty and healthy.
Vegetable stew with eggplants in a slow cooker
Cooking time: 30-60 minutes.
Number of servings: 4.
Number of calories: 100 kcal.
Kitchen appliances and utensils: multi-spoon, multi-cooker, grater container (optional), cutting board, knife and garlic press.
Ingredients
Recipe step by step
- Using a knife or garlic mince, chop 3 or 4 cloves of garlic.
- Chop one onion into medium-sized cubes.
- Cut 1-2 zucchini into medium pieces.
- Peel the seeds from the middle of 1-2 sweet peppers and cut them into medium-sized cubes.
- Cut 1 or 2 eggplants into the same pieces as the previous vegetables.
- 2-3 carrots can be cut into cubes with a knife or grated, as is convenient and familiar to you.
- Pour 50-75 grams of vegetable oil into the multicooker bowl, set the “Frying” mode for 6-8 minutes and let the oil warm up a little.
- Add the onion to the heated oil and fry it until it turns golden.
- When the onion is ready, add the garlic and heat for about 1-2 minutes. Don't forget to stir periodically with a multi-spoon.
- After the onion-garlic mixture is ready, add 350-400 grams of tomatoes in their own juice. Mix well and let the mixture warm up again for 2-3 minutes.
- Then add spices according to your taste, in this case I used fresh basil. To make the sauce aromatic, mix everything thoroughly and let it simmer with the lid closed for 1-2 minutes.
- When the sauce is ready, you can add the prepared vegetables. Mix everything well, add salt and mix again.
- Close the multicooker lid and turn on the “Stew” function. Set the cooking time to 50 minutes. After the multicooker beeps, you can serve the stew.
Video recipe for cooking vegetable stew with eggplants in a slow cooker
You can learn more about the stages of preparing this summer delicacy in more detail and clearly by watching this video.
- For this purpose, it is best to choose small zucchini and eggplant, since they do not yet contain large and hard seeds.
- To prevent eggplants from becoming bitter in a dish, it is better to soak them for an hour in cold salted water under pressure (under pressure).
Vegetable stew with pork, beef or chicken in a slow cooker
Cooking time: 60-90 minutes.
Number of servings: 15.
Number of calories: 100 kcal.
Kitchen appliances and utensils: kitchen board, multicooker, multispoon, grater, knife, containers for storing ingredients, garlic press.
Ingredients
| bell pepper | 150 g |
| Dill | 1 inflorescence |
| Water | 1 stack |
| Salt | 30-45 g |
| Tomato paste | 1-2 tbsp. l. |
| White cabbage | 1 fork |
| Meat | 550-600 g |
| Eggplant and/or zucchini | 1-2 pcs. |
| Bay leaf | 3-5 pcs. |
| Garlic | 3-4 cloves |
| Onion | 1-2 pcs. |
| Carrot | 3-4 pcs. |
| Potato | 4-5 pcs. |
| Tomato | 4-5 pcs. |
| Peppercorns | taste |
| Ground pepper (black) | taste |
Recipe step by step
- 550-600 grams of pork, chicken or beef (or you can cold cuts) cut into cubes approximately 3-4 cm in size.
- Also chop all vegetables into medium-sized cubes.
- Place the prepared ingredients on the bottom of the multicooker bowl in the following order: meat, 3-4 potatoes, 1 fork of cabbage (since the cabbage is quite voluminous, lightly compact it), 1-2 zucchini or eggplant, 4 or 5 tomatoes, 150 grams of bell pepper , 1-2 pieces onions and 3 or 4 carrots.
- When the vegetables are laid, add 30-45 grams of salt on top, 1-2 tablespoons tomato paste and prepared spices: 1 dill inflorescence, from 3 to 5 pieces bay leaf, peppercorns to taste and 3-4 cloves of chopped garlic.
- If desired, you can sprinkle black on top ground pepper, as well as your favorite herbs and spices.
- Then fill the future vegetable stew with 1 glass of hot water.
- Cover the multicooker with a lid, select the “Stew” function and set the time to 40 minutes.
- Once the stew is ready, mix all the ingredients and serve.
Video recipe for cooking vegetable stew with meat in a slow cooker
If you still have questions, or something is not clear in the preparation processes, then watch this video.
- If you choose beef or meat on the bone, then the stewing time in the slow cooker should be set to 50 minutes.
- The good thing about stew is that you don’t have to follow a strict recipe: you can safely change the quantity and name of the ingredients at your discretion.
This is how you can easily and quickly prepare a tasty and, most importantly, healthy dish.. Vegetable stew from a slow cooker is suitable not only for adults, it can also be used for children's menu. What recipes and tricks for making stew do you know? Share your recipes, observations and comments in the comments.
