Stewed vegetables or vegetable stew is an easy-to-prepare dish that does not require special skills or special equipment; a saucepan or slow cooker will be enough. Since the dish consists of more than half vegetables and a minimal amount of additional fat is used during preparation, it can be considered low-calorie. Vegetable stew is easily digestible and does not create a feeling of heaviness in the stomach. Any fresh vegetables are suitable for stew; the ideal time to prepare this dish is autumn, the harvest season. Because at this time the vegetables are ripe, juicy and more affordable.
Vegetable stew in a slow cooker
A simple, tasty and healthy dish consisting only of vegetables. Suitable for those who monitor their diet and weight, as well as for those who do not eat meat.
Ingredients:
- white potatoes - 300 g;
- juicy tomato - 150 g;
- red bell pepper - 100 g;
- yellow bell pepper - 100 g;
- 1 large carrot;
- 1 onion;
- garlic - 2 cloves;
- basil;
- parsley;
- black pepper;
- salt.
Cooking method:
- First you need to rinse the greens under running water and chop them as finely as possible.
- Using a press, press the garlic cloves into the greens.
- Add black pepper, salt and stir.
- Chop the onion, after peeling it.
- Peel carrots and potatoes and cut into medium-sized cubes.
- Scald the tomatoes with boiling water and carefully remove the skin, then cut into cubes.
- Cut out the core of the bell peppers and remove the seeds, rinse under running water and cut into medium-sized cubes.
- Pour olive oil into a bowl.
- Turn on the “Fry” function and add onions and carrots, fry for 5 minutes, stirring often.
- After that, add the potatoes, stir and fry for another 10 minutes.
- When the potatoes are half cooked, add the remaining vegetables, peppers and tomatoes.
- Select the “Stew” program for 20 minutes and cook the vegetable stew in a slow cooker with the lid closed.
- When the beep sounds, carefully open the multicooker lid and add the pre-prepared herbs and garlic.
- Mix everything thoroughly and, closing the multicooker lid, leave for 5 minutes in the “Warming” mode.
- Divide the stew into portioned plates and serve.
Recipe 2. Stew with meat in a slow cooker with summer vegetables
Ingredients
- Soft pork, turkey or chicken fillet (your choice or all together) – half a kilo
- Young zucchini or zucchini - 1 small
- Green beans - a handful
- Young carrot - 1 small piece
- Turnip – 1 small
- Cauliflower - part of the head the size of a fist
- Bell pepper – one pod
- Tomato – 1 large
- Onion – 1 head
- Salt, vegetable oil
- Greens for serving
Cooking method
- Cut the meat into small pieces. Chop the onion lightly. Place these products in a slow cooker, adding a couple of tablespoons of oil, and simmer for 30 minutes.
- While this is happening, peel the vegetables (zucchini and turnips, if they have delicate skin, do not need to be peeled).
- Cut carrots into slices, turnips, peppers and zucchini into cubes, disassemble cauliflower into small inflorescences (stems and tender leaves can be chopped and also added to the stew), beans, if their pods are long, cut into pieces up to 3 cm long. Remove from tomatoes peel, chop the vegetable finely or even chop it with a knife.
- When half an hour of stewing the meat is over, open the slow cooker and add vegetables and another spoonful of oil. Stir, add salt and simmer for about 20 minutes.
- When serving, sprinkle with chopped herbs.
Vegetable stew with meat in a slow cooker
A nutritious and satisfying vegetable stew with meat, cooked in a slow cooker, is suitable for both a family Sunday lunch and a holiday table.
Ingredients:
- pork or beef without bone - 350 g;
- potatoes - 300 g;
- zucchini - 150 g;
- 1 onion;
- 1 large carrot;
- tomato - 200 g;
- garlic - 1 clove;
- greens - 1 bunch;
- sour cream - 50 g;
- water - 50 ml;
- vegetable oil - 10 ml;
- salt;
- pepper mixture.
Cooking method:
- Cut the meat into pieces.
- Place the meat in the multicooker bowl, after pouring the oil, then select the “Frying” program.
- Cut the onion into half rings, first peeling it.
- Peel, wash and cut the carrots into cubes.
- When the meat is slightly fried, add the onions and carrots.
- Add salt to taste and a mixture of peppers, mix everything and cook without changing the mode for another 10 minutes.
- Wash the zucchini, peel the skin and cut into medium-sized cubes. If you use young zucchini, you do not need to remove the skin.
- Peel the potatoes and also cut them into cubes.
- To remove the skin from the tomato, to do this you need to hold the tomato in boiling water for a while, and then pick up the skin with a knife and carefully remove it.
- Cut the tomato into cubes.
- At the end of the program, place the potatoes in the bowl and close the lid.
- Set the “Extinguishing” function for 40 minutes.
- After 25 minutes, open the lid and add the zucchini and tomato.
- Using a garlic press, press a clove into a bowl.
- In a separate container, mix sour cream and water, pour the resulting mixture into the bowl.
- Mix everything and cook until the end of the program.
- Finely chop the greens.
- After the sound signal, pour the prepared greens into the bowl. The finished vegetable stew with meat can be placed on portioned plates.
Vegetable stew with stew in a slow cooker
Do you like stew? Be sure to prepare a simple vegetable stew with the addition of this ingredient. If you buy a ready-made product in a store, then it is very important to choose a good and high-quality stew. The most important thing is to carefully study the label, because it will tell you whether it is real stew. The meat content must be at least 60%! Also pay attention to the expiration date, this is important. Do not take dented tin cans or glass jars with chips. Pay attention to the chemical value as well. 100 grams of this product must contain at least 15 grams of protein and must not contain flavors or dyes. If you have already chosen a product, then you should not rush to eat it immediately; carefully study its appearance and consistency. The stew should contain large pieces of meat. If it looks more like minced meat, then know that this is a low-quality product. There should also be no bones, cartilage or veins.
- 1 can of stew
- 3 large potatoes
- 2 zucchini
- cup of carrot cubes
- 1 onion
- 1 bell pepper
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- salt and spices to taste
Fry onions and carrots. Add tomato paste. We send potatoes, peppers and zucchini. Simmer for about 40 minutes. Then add the stew, stir and simmer for another 10 minutes!
Pasta carbonara: recipe with minced meat
Photo: instagram / lunch_not_dinner
Vegetable stew with chicken in a slow cooker
Vegetable stew with chicken becomes juicy and soft in a slow cooker, and the vegetables themselves are aromatic and very appetizing.
Ingredients:
- chicken fillet - 300 g;
- pink potatoes - 150 g;
- bell pepper (different colors) - 200 g;
- 1 onion;
- 1 carrot;
- tomato paste - 20 g;
- water - 30 ml;
- vegetable oil - 10 ml;
- garlic - 2 cloves;
- salt;
- pepper.
Cooking method:
- Cut the chicken fillet into pieces.
- Pour oil into the bottom of the multicooker bowl and select the “Fry” program.
- Place the prepared chicken in a bowl and cook for about 7 minutes, stirring occasionally.
- Peel and chop the onion and add to the chicken.
- Peel the carrots and cut into cubes.
- Add to the chicken and onions, mix everything and cook for another 5 minutes.
- Peel the potatoes, cut into medium-sized cubes and place in a bowl.
- Core the bell peppers and cut into strips. Add to other products.
- Finely chop the garlic and place in a bowl.
- In a separate container, mix water and tomato paste and pour into a bowl.
- Add salt and pepper to taste.
- Select the “Stew” program and set the timer for 25 minutes.
- After the signal sounds, open the lid and mix everything, serve.
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: cutting board, multi-cooker, multi-spoon, 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
- Cut 550-600 grams of pork, chicken or beef (or cold cuts) 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 of onions and 3 or 4 carrots.
- When the vegetables are laid, add 30-45 grams of salt, 1-2 tablespoons of tomato paste and prepared spices on top: 1 dill inflorescence, 3 to 5 bay leaves, peppercorns to taste and 3-4 cloves of chopped garlic.
- If desired, you can sprinkle ground black pepper on top, 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.
Cooking tips and tricks
- If you choose beef or bone-in meat for a vegetable stew with meat, 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 a children's menu. What recipes and tricks for making stew do you know? Share your recipes, observations and comments in the comments.
Vegetable stew with zucchini in a slow cooker
Vegetable stew with zucchini cooked in a slow cooker is a great summer recipe. A particularly tasty stew is made from fresh, young zucchini straight from the garden.
Ingredients:
- zucchini - 300 g;
- bell pepper - 200 g;
- tomato - 150 g;
- onion - 100 g;
- carrots - 100 g;
- garlic - 2 cloves;
- greens - 1 bunch;
- olive oil - 10 ml;
- salt;
- favorite spices.
Cooking method:
- Peel the zucchini and cut into cubes.
- Remove the core from the bell pepper, rinse the seeds and cut into cubes.
- Cut the onion into half rings, after peeling them.
- Peel the carrots and cut into cubes.
- Cut the tomato into half rings.
- Place all prepared vegetables in a multicooker bowl with olive oil.
- At this stage you need to add your favorite spices and salt.
- Select the “Extinguishing” function, set the timer for 25 minutes.
- Chop the greens and garlic and add to the stew after the end of the program.
- Mix everything and serve.
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