Vegetable stew is a wonderful dish: tasty, healthy and satisfying. And during the vegetable season it is also quite inexpensive. Cooking vegetable stew in a slow cooker is much more convenient than on the stove, but it turns out no less tasty!
Vegetable stew with eggplants
You will need:
- Three large potatoes;
- One medium zucchini;
- Three medium tomatoes;
- Three medium bell peppers;
- One medium sized carrot;
- Two large onions;
- A couple of medium-sized eggplants;
- A tablespoon of salt (to taste);
- Two or three tablespoons of sugar (also to taste);
- Favorite seasonings (ready-made “For Potatoes”, pepper, a little “Khmeli-Suneli” are good) - to taste;
- Vegetable oil for frying.
Cooking in a slow cooker:
- Prepare the vegetables: wash them and peel the potatoes, eggplants, carrots, peppers and onions. The onion should be cut into cubes, and the carrots into half rings.
- You need to pour oil into the bottom of the multicooker, add chopped vegetables, and set the “Frying” program (in some models, “Meat”) for thirty to forty minutes.
- Cut the potatoes into small cubes about two by two centimeters. Add it to the onions and carrots and fry for five to seven minutes.
- Cut the pepper into small pieces, as if you were adding it to a salad, and add to fry with other vegetables.
- Chop the peeled eggplants into one-by-one centimeter cubes. Add eggplants to the rest of the vegetables (they have a special taste)
- Cut the zucchini like the eggplants, only with the peel, and add to other vegetables.
- Pour boiling water over the tomatoes so that the skins can be removed. Peel them and cut them into one by one centimeter cubes. Add to the rest of the ingredients and pour in about half a liter of water. Add spices and stir the dish.
- Set the “Vegetables” or “Stew” mode in the multicooker. If your model has a pressure cooker, close the valve and switch it to pressure cooker mode. For a model with a pressure cooker, set the time to 10 minutes or use the standard time set by the program.
- Ready! Fresh stew You can sprinkle with finely chopped dill and parsley.
Vegetable stew with cabbage
You will need:
- Medium carrots;
- Two large onions;
- Medium sized zucchini;
- Potatoes - three pieces (large);
- Half a head of cabbage weighing one and a half kilograms;
- Two large tomatoes;
- Two medium bell peppers;
- Vegetable oil;
- Salt, spices and sugar - to taste.
Preparation:
- Rinse the vegetables thoroughly, peel the potatoes, onions and carrots. Pour vegetable oil into the multicooker bowl, and set the “Frying” or “Meat” program for thirty minutes.
- Cut the onion into small cubes and add it to the slow cooker. Chop the carrots into half rings and add to the onion. Lightly fry the vegetables until they become golden color.
- Chop the cabbage and add to the frying. It also needs to be lightly fried.
- After the cabbage has reduced in volume by one third, add salt, sugar and seasonings and stir.
- Tomato area boiling water and peel. Finely chop them into cubes and add to the cabbage. Let them fry for about two minutes.
- Cut the potatoes into two by two centimeter cubes and add to the rest of the vegetables.
- Cut the zucchini into one by one centimeter cubes and add it to the multicooker bowl.
- Add water until it barely covers the potatoes.
- Set the multicooker mode to “Vegetables” or “Stewing”. If possible, switch the device to pressure cooker mode. In pressure cooker mode, set the time for 10 minutes, or leave it as set by the program. Cook until the end of the program.
- Ready! After cooking, you can sprinkle the stew with finely chopped green onions, dill and parsley.
Vegetable stew with mushrooms
You will need:
- 300-400 grams of champignons;
- Three tablespoons of sour cream;
- Five or six large potatoes (depending on size);
- Large zucchini (or two small ones);
- One large onion;
- One medium carrot;
- Two sweet peppers;
- Greens: leeks, dill, parsley;
- Spices, salt and sugar to taste;
- Vegetable oil for frying.
Preparation:
- Wash the vegetables and prepare them. You should peel the potatoes, peel the onions and carrots.
- Mushrooms need to be cut into small pieces or into slices. Pour chopped mushrooms into a dry multicooker bowl, setting the “Frying” or “Meat” mode for 30 minutes and wait until they are reduced by half.
- Then add vegetable oil and fry them.
- While the mushrooms are cooking, cut the onion into small cubes, cut the carrots into two halves and chop into rings. Add carrots and onions to the mushrooms.
- Chop the potatoes and zucchini into cubes measuring two by two centimeters and add to the mushrooms.
- Add sour cream, chopped herbs and seasonings, a glass or one and a half of water, and set the multicooker mode to “Stew” or “Vegetables”.
- The dish is ready! Despite the minimum ingredients, it turns out tender and tasty.
Vegetable stew with peas
You will need:
- Six or seven potatoes;
- Onion - one piece (large);
- A couple of medium-sized carrots;
- Two hundred and fifty grams of frozen green peas;
- One small zucchini;
- Vegetable oil for frying;
- One and a half glasses of water;
- A couple of spoons tomato paste;
- Salt to taste;
- A pinch of turmeric;
- One-third teaspoon each of ground black and red pepper.
Preparation:
- Wash the vegetables and peel the onions, potatoes and carrots. The zucchini should also be peeled. Set the multicooker to frying mode and pour vegetable oil into the bowl.
- Cut the onion into small cubes and the carrots into cubes approximately one by one centimeter in size. Place the vegetables in the multicooker bowl and fry until they are soft.
- Prepare the peas: boil about one and a half water in a small saucepan, lower the peas into the boiling water and reduce the heat so that the water does not boil. Hold it for one minute and remove it with a slotted spoon or drain the water using a colander. Place the peas in a container with very cold water, and if it immediately becomes warm, change it. It would be nice to add ice cubes to the water.
- The zucchini needs to be chopped into pieces of one and a half by one and a half centimeters, before cutting out the core with the seeds. Place the zucchini in the multicooker bowl and simmer for five minutes.
- Cut the potatoes into small cubes approximately two by two centimeters. Add it to the rest of the vegetables and cover with water, add the tomato, salt and spices, add the peas.
- Set the multicooker operating mode to “Vegetables” or “Stewing”. It is better to cook stew in pressure cooker mode. After this, wait until the program ends.
- Ready! The pea stew is best served while it is hot, garnished with a sprig of parsley.
- It will be much more convenient to prepare vegetable stew if you chop all the ingredients at once.
- If you want to make the dish more nutritious and richer, you should add broth instead of water.
- Give creamy taste and adding a couple of spoons of sour cream will help add fat.
- When cooking in a pressure cooker mode, it is not necessary to add so much water that it completely covers the potatoes, because the food is cooked under steam pressure.
Vegetable stew in a slow cooker is different from one cooked on the stove.
Due to the fact that it is prepared for more low temperatures, it stores more useful substances and vitamins.
In addition, slow simmering makes the dish juicy, tasty and aromatic.
Vegetable stew in a slow cooker - basic cooking principles
If you are the happy owner of a multicooker, we suggest you use this assistant to cook tasty, healthy and aromatic vegetable stew.
This dish is prepared with or without meat. Cooking in a slow cooker allows you to cook stews with minimum quantity oil or without it at all, which of course makes the dish much healthier.
If you prepare a vegetable stew with meat, then cut it into thin, small pieces. Place in a multicooker container and fry until golden brown.
Vegetables are peeled and chopped. Place them in the multicooker container, starting with those that take longer to cook. There is no need to stir the stew; all ingredients will cook evenly. Vegetables will highlight flavored juice, in which vegetables and meat will be stewed. You can use absolutely any vegetables you like.
If you want to make the stew more rich, you can add cream or sour cream to it.
Season everything with spices, add herbs, and it’s fragrant, incredible. tasty dish ready. At the same time, you do not need to control the cooking process; the multicooker will do everything itself. All you have to do is put the stew on plates and enjoy the delicious and healthy dish.
Recipe 1. Dietary vegetable stew in a slow cooker without oil
Ingredients
three potatoes;
fresh dill;
black pepper;
squash;
Cooking method
1. Wash all the ingredients, clean and soak in water for a while. Then dry slightly. Chop the onion into half rings. Three large carrots.
2. Grease the bottom of the multicooker bowl with oil. Place onions and carrots in it and turn on the “Heating” mode
3. Cut the potatoes into small pieces and place them in the slow cooker with other vegetables. Switch the kitchen unit to the “Baking” mode and start the timer for an hour.
4. Cut the sweet pepper into slices and place in the multicooker bowl. We also add diced zucchini and squash. Salt and pepper.
5. Pour boiling water over the tomatoes and remove them thin skin. Cut the tomato pulp into cubes and add it to other vegetables.
6. Pour half a glass of boiled water into the stew and close the lid of the unit.
7. Rinse fresh dill and finely chop. Sprinkle the finished vegetable stew with dill on top and place on plates.
Recipe 2. Vegetable stew in a slow cooker with cream
Ingredients
cream 10% - 200 ml;
clove of garlic;
potatoes - 8 tubers;
a quarter of a head of cabbage;
two tomatoes;
young zucchini.
Cooking method
1. Peel potatoes and zucchini and cut into small cubes. Shred the cabbage into thin strips. Remove the husks from the garlic and finely chop it with a knife. Scald the tomatoes with boiling water and remove the thin skin from them. Cut the tomato pulp into pieces.
2. Turn on the multicooker to the “Frying” mode. Pour oil into a container and heat it. Lay out the potatoes and brown them. Following the potatoes we send zucchini, tomatoes and garlic. Mix and fry everything together.
3. Transfer the cabbage to a cup, add salt and knead with your hands. Then we send it to the rest of the vegetables. Add cream and stir.
4. Turn on the “Stewing” or “Baking” mode, close the lid of the unit and cook for an hour.
Recipe 3. Lenten vegetable stew in a slow cooker
Ingredients
three potatoes;
two young zucchini;
black pepper;
carrot;
three multi-colored bell peppers;
100 g green beans;
bulb;
30 g tomato paste;
a bunch of dill, cilantro and parsley;
multi-glass of water.
Cooking method
1. Wash and peel all vegetables. Cut the pepper into bars. Chop the zucchini and onion into large cubes. Cut the carrots into circles. Chop the beans randomly, but not too finely. Finely chop the garlic. Cut the potatoes into medium-sized cubes.
2. Pour oil into the multicooker bowl and activate the “Frying” mode. Add carrots and onions and fry the vegetables, stirring constantly, for a quarter of an hour.
3. Then add garlic and remaining vegetables to the bowl. Salt and pepper. Mix all ingredients thoroughly.
4. Dilute tomato paste with water and pour this mixture over the vegetables. Close the lid. Set the “Stew” mode and cook the stew for an hour.
5. Five minutes before the end of cooking, add chopped herbs.
Recipe 4. Vegetable stew in a slow cooker with minced meat
Ingredients
half a kilogram of mixed minced meat;
50 ml vegetable oil;
two onions;
carrot.
Cooking method
1. Pour a little oil into the multicooker bowl and activate the “Frying” mode. Add the minced meat and fry it until golden brown.
2. Peel and chop the onions as desired. Add onion to minced meat. Salt and season with spices. Continue frying, stirring occasionally.
3. Peel the carrots and cut into thin slices. Transfer it to the slow cooker and stir. Add chopped potatoes and zucchini here.
4. Pour two glasses of water over the vegetables. Switch the multicooker to “Stew” mode and cook until the vegetables are soft. Focus on potatoes.
5. At the end, add peeled and finely chopped garlic. Divide into bowls and serve the stew hot.
Recipe 5. Vegetable stew in a slow cooker with chicken
Ingredients
half a kilo chicken fillet;
four potatoes;
two tomatoes;
vegetable oil;
two onions;
can of beans;
two carrots;
two sweet peppers.
Cooking method
1. Wash the chicken fillet and remove films. Cut the meat into cubes.
2. Pour vegetable oil into the bottom of the bowl and activate the “Frying” mode. Place the chopped meat in a container and fry for ten minutes, stirring.
3. Peel the carrots and onions. Chop the vegetables into strips and add to the meat. Stirring, fry everything together for five minutes.
4. Cut the peeled potatoes into cubes. Transfer to the multicooker bowl. Pour in a glass of boiled water.
5. Scald the tomatoes with boiling water and remove the thin peel. Cut the tomato pulp into cubes. Rinse the sweet pepper pods, wipe them and remove the stalks and seeds. Slice the pepper Bulgarian straws. Place the vegetables in the multicooker bowl.
6. Place bay leaf and season the dish with spices. Turn on the “Stew” mode and cook the stew for an hour. IN ready dish add chopped fresh herbs.
Recipe 6. Vegetable stew in a slow cooker with pork
Ingredients
half a kilogram of pork tenderloin;
eggplant;
carrot;
black pepper;
three cloves of garlic;
two tomatoes;
bulb;
three potatoes.
Cooking method
1. Pork tenderloin wash and cut into medium-sized pieces.
2. Wash the vegetables. Cut potatoes, tomatoes and eggplants into cubes. Cut the carrots into circles. bell pepper remove seeds and chop into bars. Finely chop the garlic and onion. Peel the zucchini and cut into small pieces.
3. Pour oil into the multicooker bowl and turn on the “Frying” mode. Place the pieces of meat and fry them until golden brown for a quarter of an hour.
4. Now add carrots and onions. Season the ingredients with salt and pepper. Cook, stirring for ten minutes.
5. Add the rest of the vegetables, stir and pour in a little more than half a glass of water. Close the lid of the kitchen unit and activate the “Extinguishing” mode. Cook the stew for an hour. Divide the stew into bowls and garnish with fresh parsley and basil.
Recipe 7. Vegetable stew in a slow cooker with sausage
Ingredients
six tubers new potatoes;
two sweet peppers;
four cloves of garlic;
young zucchini;
40 g tomato paste;
eggplant;
400 g sausage;
bulb.
Cooking method
1. Peel the onion and cut into rings. Place the onion in the multicooker bowl by pouring oil into it and setting the “Fry” mode. Cut the peeled carrots into circles and add them to the onion. Fry everything together for five minutes.
2. Peel the eggplant and cut it in large pieces and sprinkle with salt. Leave it for half an hour to get rid of the bitterness.
3. Wash the potatoes and peel off the thin skins from the tubers. Cut them into four pieces. For this dish, take small tubers. Place the potatoes in the multicooker container and fill everything with one and a half liters of boiled water. Turn on the “Extinguishing” mode.
4. Wash the pepper and young zucchini and cut into cubes. Rinse and squeeze the eggplants. Place all these vegetables into the multicooker bowl.
5. Slice the sausage and place evenly on top of the vegetables. After 20 minutes, add tomato paste, spices and chopped garlic. Check the readiness of the dish. If the potatoes are soft, the stew is ready.
Recipe 8. Vegetable stew in a slow cooker with mushrooms and beef
Ingredients
half a kilo beef tenderloin;
mushrooms – 300 g;
potatoes - 4 tubers;
vegetable oil;
carrot;
garlic – 4 cloves;
young zucchini;
drinking water- two glasses;
eggplant.
Cooking method
1. Wash the beef, trim the veins from the tenderloin and cut into cubes two centimeters thick. Heat oil in a slow cooker. Place the meat in it and turn on the “Frying” or “Baking” mode. Cook the meat, stirring occasionally, for forty minutes.
2. Peel and wash the onion and carrot. Chop the vegetables into thin strips and add them to the meat. Stir and cook for a few more minutes.
3. Peel and chop the remaining vegetables to your liking. Pour into the multicooker bowl boiled water and add vegetables and mushrooms. Salt everything and season with spices. Activate the “Stew” mode and cook the stew for an hour. Serve the finished dish, garnishing it with fresh herbs.
If you first fry the vegetables separately, combine them in a multicooker bowl, add water and cook in the “Stew” mode, the stew will turn out much tastier.
Don't cut the vegetables too finely so that they retain their shape and don't turn into mush.
If you add eggplants to the stew, you must first sprinkle them with salt and let them sit for half an hour.
You can safely add absolutely any vegetables to the stew, depending on your preferences.
The multicooker is becoming increasingly popular among housewives. The multicooker can stew food, steam it, fry it, cook it in delay mode and warm it up. Created a large number of recipes for cooking various dishes in a slow cooker: porridge, soups, main courses, desserts, etc. Among these dishes there are recipes for stews, both vegetable and with meat. Vegetable stew in a slow cooker can be prepared from any set of vegetables: eggplant, zucchini, tomatoes, onions, carrots, potatoes, herbs, cabbage, etc. The multicooker sells in at its best any of your ideas. Stew with meat in a slow cooker also turns out great; it turns out richer and more satisfying than vegetable stew.
Vegetable stew is prepared only from natural products, therefore it is very useful, it contains a lot of substances useful to humans. The most popular types Such a stew can be called the following: vegetable stew with zucchini in a slow cooker, vegetable stew with potatoes in a slow cooker, vegetable stew with eggplant in a slow cooker. The easiest and most dietary is zucchini stew in a slow cooker; it is recommended even for the smallest eaters as a first complementary food.
It will be more satisfying meat stew, for example, chicken stew in a slow cooker, although it also contains a lot of vegetables and will also not be very heavy.
Want to dietary dish– prepare the stew in a slow cooker, our website will tell you the recipe. And since most recipes now have photographs, use them to prepare your first stew in a slow cooker. Recipes with photos will provide you with invaluable help. And remember: it’s simply a sin not to cook during vegetable season wonderful dish“vegetable stew in a slow cooker”, a recipe with a photo of this delicacy should always be on hand.
Here are some more tips for making stew in a slow cooker:
For different vegetables required different time preparations. Therefore, immediately put the harder vegetables (potatoes, carrots) into the multicooker bowl, and then the rest;
Cold and hot light vegetable stew is perfect for any side dish of meat or fish dishes;
You can safely experiment with the choice of products for the stew and their ratio. Some are made with the main ingredient, others can be added to enhance the flavor of the main ingredient;
At the end of cooking the stew, add a few tablespoons of tomato paste or a glass to the bowl tomato juice, so the taste of the dish will become brighter and richer;
The stew can simply be made more nutritious by adding two chicken eggs and mix everything. New original taste the dishes will pleasantly surprise you;
During the cooking process, it is better not to open the multicooker lid in order to keep the temperature in the bowl uniform;
You need to put vegetables into the machine after the bowl has warmed up;
Vegetable stew served as full meal, or as an excellent side dish;
Stewed vegetables go well with meat and fish dishes, With pasta, rice and buckwheat.
Stew is popular dish home cooking. Almost every housewife prepares it at home. There are a lot of cooking recipes, and they all differ in both ingredients and cooking method. Vegetable stew with zucchini turns out very tasty. There are no tricks in the cooking process. Everything is simple and clear. The main thing is not to miss the moment so that the potatoes do not overcook and the vegetables do not turn into mush.
In winter, instead of fresh zucchini, you can use either frozen or canned ones.
For the stew you will need the following ingredients:
- potatoes – 800 g;
- carrots – 2 pcs.;
- zucchini – 200 g;
- dried herbs basil – 1 tbsp. l.;
- seasoning for potatoes – 2 tsp;
- salt to taste;
- water;
- butter– 20 g.
Stages of preparing vegetable stew in a slow cooker
- Wash the potatoes, remove the skins and rinse thoroughly again. Then cut into medium cubes. Do not cut into large or small pieces. In the first option, the potatoes will take a long time to cook, and in the second, they will boil quickly. It is also worth considering the potato variety itself.
- Wash the carrots, peel and cut into thin slices.
- Set the multicooker to “Keep Warm” mode and add butter. As soon as it melts, immediately transfer the potatoes and carrots to the bowl.
- Pour vegetables warm water. Enough water to cover the vegetables. Do not need anymore. Set the stew mode for 1 hour. The time needs to be adjusted depending on the power of the multicooker and the type of potato.
- Now you need to prepare the zucchini. If they are frozen, then they also need to be cut into cubes. IN this recipe Canned zucchini was used.
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? Taking advantage 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 keep their appearance, 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 in warm water, pour into 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.
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