Vegetable stew in a slow cooker is different from cooking 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 prepare a delicious, healthy and aromatic vegetable stew with the help of this assistant.
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 color.
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. The vegetables will release aromatic juice, in which the 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;
vegetable oil;
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 kilogram 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 into the bottom of the bowl vegetable oil 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. Add chopped fresh herbs to the finished dish.
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. Remove seeds from bell pepper and chop into pieces. 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 kilogram 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.
Step-by-step recipe with photos and videos
Vegetable stew with zucchini - this is summer juicy dish that everyone will like! For the housewife this is a quick and easy to prepare side dish, for those who are losing weight - diet dinner. In addition, vegetable stew is a source useful vitamins. Well, don’t forget about the amazing taste stewed vegetables! It's not without reason that french word"ragu" translates to "attractiveness."
We will prepare vegetable stew with zucchini in a slow cooker. This will not only simplify our work, but also make the dish healthier and its taste richer.
So, here are the vegetables we will need: about half a kilogram of zucchini, a little less - potatoes, of course, carrots and onions - one piece at a time will be enough, sweet pepper, garlic (determine the quantity according to your taste) and tomato. In addition, take tomato paste - it will give a pleasant reddish tint ready-made dish, bay leaf and black peppercorns, more fresh herbs (I used dill), salt to taste and vegetable oil. The amount of oil will depend on your preferences in the calorie content of the dish - for a dietary stew you should put very little oil, for more fatty dish You don’t have to spare any oil :) And be prepared to use boiling water when preparing vegetable stew with zucchini in a slow cooker.
So, let's start cooking. Set the multicooker to the “Stew” mode. If this is not the case, we will cook at any other location convenient for you. For example, I always stew in the “Baking” mode. Pour oil into the bowl.
Finely chop the onion. I had 3 small onions, which is about 150 grams.
Finely chop the garlic.
Cut the carrots into half circles. It is worth noting that there are no special rules for cutting vegetables. Therefore, cut as you please: cubes, circles, stripes...
Place the chopped vegetables into the multicooker bowl. Cooking vegetable stew involves cutting the vegetables one at a time (the order is of little importance) and immediately throwing them into the bowl. This greatly simplifies the work and speeds up the cooking process!
Next, cut the potatoes into cubes.
Roughly chop the zucchini.
Cut the pepper into small pieces. Honestly, I realized that I regretted the pepper - so feel free to add more! The more vegetables in a vegetable stew, the tastier the dish!
Transfer all the chopped vegetables to the slow cooker and continue simmering.
Remove the peel from the tomato. To do this, make cuts on the butt and pour boiling water over it for a couple of minutes.
After this, cut the tomato into small pieces.
Pour the tomato paste into a glass of hot water. Mix thoroughly until dissolved and homogeneous tomato juice.
Pour the liquid into the slow cooker, salt the vegetable stew with zucchini to taste, add black peppercorns and bay leaves, as well as fresh herbs. Mix well and simmer until the vegetables are cooked and almost all the liquid has boiled away. In general, stewing vegetable stew takes no more than 40-50 minutes. It all depends on the features of your multicooker and the mode in which the dish is prepared.
After turning off, leave the prepared vegetable stew with zucchini in the slow cooker for 15-20 minutes. During this time, the dish, as they say, will reach readiness and be filled with flavors.
Serve vegetable stew with bread, garnished with fresh herbs! Bon appetit!
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.
If you want a dietary dish, cook 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 lung 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 of tomato juice to the bowl, 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 is served as a complete dish or as an excellent side dish;
Stewed vegetables go well with meat and fish dishes, With pasta, rice and buckwheat.
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 specified 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 bell peppers. 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 large amounts 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!
This nutritious dish can be prepared from a different set of products. Vegetable stew in a slow cooker - which recipes deserve the most attention? How long does the cooking process take?
Zucchini stew
Take 2 zucchini, tomato, onion, bell pepper, 5 potatoes. Additional Ingredients– 2 tbsp. tomato paste, seasonings, salt, pepper and oil.
Cut the peeled and washed potatoes into slices (optimal thickness - 0.5 cm). Grease the bowl with oil, add potatoes, season and salt. Distribute onion half rings on top (half of the available quantity). The following layers: pepper (cut into strips), tomato slices, onions and zucchini slices (salt and season each layer). Dilute the tomato with water (200 ml). Pour the sauce into a bowl, sprinkle the dish with herbs. Cook for 1 hour (Baking).
Pumpkin stew
To prepare vegetable stew in a slow cooker, take 600 g of pumpkin and beef, as well as potatoes and carrots (700 g and 200 g, respectively). Don't forget about onions (1 pc.), spices and salt.
Fry the meat in vegetable oil (Frying). After 20 minutes, add chopped onion and grated carrots. After 5-7 minutes, add the potato pieces. Fry it along with the meat. Then comes the turn of the pumpkin (cut the pulp into cubes, add to the total mass). Top up required quantity salt water (not higher than vegetables). Add spices. Cook for 1 hour 20 minutes (Pilaf or Stew mode). If you want something spicy thick sauce, halfway through the cycle, add the broccoli.
Potato stew
To get something tasty diet stew take 5-6 potatoes, as well as bell peppers, garlic cloves, carrots, tomatoes and zucchini (2 pieces in total). You will also need vegetable oil, seasonings, and salt.
Peel and cut the vegetables. Grease the bowl. Place the potatoes on the bottom, then arrange half the carrots in a row, as well as peppers and zucchini (use all of them). Place the remaining carrots on top. Place the garlic cloves between the layers (do not cut the garlic, just peel it). Season, add salt, add a spoonful of oil. Cook for 40 minutes (Baking). Add time if necessary.
Stew with cabbage
Cabbage stew can be eaten even during a diet. Take a small forkful of cabbage, carrots and zucchini (1 piece each), onion and pepper (2 pieces each). You will also need spices, garlic (2 cloves), salt, vegetable oil (2 tbsp).
Peel, wash, cut the vegetables (chop the cabbage quite coarsely). Pour a spoonful of oil into the bowl, add cabbage (season and salt). Next, place zucchini slices (also season and add salt), carrot strips, onion half rings, and pepper cut into strips (don’t forget to season as well). Cut the garlic into slices and place on top. Add another spoonful of oil. Set the stew mode, cook for 40-50 minutes.
Vegetable stew with mushrooms
The most flavorful stew is made from mushrooms. You will need carrots, zucchini, tomato and onion (1 piece each), potatoes (2 pieces), 150 g of mushrooms (take champignons). Flavor the dish with oregano, allspice, bay leaf. Don't forget the salt. You can also add a pinch of sugar (to balance the taste).
Peel the onion and cut into cubes. In Fry mode, heat 2 tbsp. oil, add onion, fry until transparent. Then add chopped vegetables (potatoes, carrots, zucchini). Simmer for 10 minutes. Add mushroom slices and diced tomato (peel it off) to the total mass. Season, add salt. Cook for 35-40 minutes (Stew).
Vegetable stew with turnips
This stew will appeal to those who like to experiment. Take turnips (1 piece), carrots and potatoes (3 pieces each), half a fork of cabbage, canned peas (half a jar). Use salt and spices to taste.
Peel and cut the vegetables. Pour 2 tbsp into the bowl. vegetable oil, add all the vegetables, season, salt. Cook in Sauté mode for 30 minutes. Then add green pea. Warm the dish for another 10-15 minutes (Keep Warm).
Stew with eggplant
To prevent eggplants from becoming bitter, peel, cut and salt them in advance (you will need 2 fruits to prepare the stew). After 30 minutes, drain the juice and rinse the eggplant slices. Prepare the remaining ingredients: onions, carrots and peppers (2 pieces each), as well as tomatoes (3 pieces). Clean and cut everything. Pour oil (2 tbsp) into the bowl. Lay out the vegetables in layers, interspersing with tomatoes (the bottom layer is carrots). Season each layer. Cook for 1 hour (Baking) and then leave to warm for 20 minutes.
Vegetable stew in a slow cooker can be prepared either with or without adding liquid (the juice is extracted juicy ingredients– tomatoes, zucchini, etc.). Both options are worth considering.
Loading...