Vegetable stew in a slow cooker is different from cooked on the stove.
Due to the fact that it is being prepared for more low temperatures, it retains more useful substances and vitamins.
In addition, slow languishing makes the dish juicy, tasty and fragrant.
Vegetable stew in a slow cooker - the basic principles of cooking
If you are a happy owner of a slow cooker, we suggest you cook a tasty, healthy and fragrant 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 the minimum amount oil or without it at all, which of course makes the dish much healthier.
If you cook vegetable stew with meat, then cut it into thin, small pieces. Place in a multicooker container and fry until golden color.
Vegetables are cleaned and chopped. Lay them in the capacity of the multicooker, starting with those that take longer to cook. You do not need to stir the stew, all the ingredients will cook evenly. Vegetables will release fragrant juice, in which vegetables and meat will be stewed. You can use absolutely any vegetables that you like.
If you want to make the stew more rich, you can add cream or sour cream to it.
We season everything with spices, add greens, and fragrant, incredibly tasty dish ready. At the same time, you do not need to control the cooking process, the multicooker will do everything by itself. You just have to put the stew on plates and enjoy delicious and healthy dish.
Recipe 1. Diet 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 lightly dry. Chop the onion into half rings. Three large carrots.
2. Lubricate the bottom of the multicooker bowl with oil. We send onions and carrots into it and turn on the "Heating" mode
3. Cut the potatoes into small pieces and send them to the slow cooker to other vegetables. We switch the kitchen unit to the “Baking” mode and start the timer for an hour.
4. Cut sweet pepper into slices and send to the multicooker bowl. Add diced zucchini and squash to this. Salt and pepper.
5. Pour boiling water over tomatoes and remove from them thin skin. Cut the tomato pulp into cubes and send 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 arrange 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 squash.
Cooking method
1. Potatoes and zucchini are peeled and cut into small cubes. Shred the cabbage into thin strips. Remove the husk from the garlic and finely chop it with a knife. We scald the tomatoes with boiling water and remove a thin skin from them. Cut the tomato pulp into pieces.
2. We turn on the multicooker in the "Frying" mode. Pour oil into a container and heat it up. We spread the potatoes and brown it. Following the potatoes, we send zucchini, tomatoes and garlic. Mix and fry everything together.
3. We shift the cabbage into a cup, salt and knead with our hands. Then we send it to the rest of the vegetables. Add cream and stir.
4. Turn on the "Extinguishing" or "Baking" mode, close the lid of the unit and cook for an hour.
Recipe 3. Lean vegetable stew in a slow cooker
Ingredients
three potatoes;
two young zucchini;
black pepper;
carrot;
three multi-colored bell peppers;
100 g of green beans;
vegetable oil;
bulb;
30 g of tomato paste;
a bunch of dill, cilantro and parsley;
multi glass of water.
Cooking method
1. Wash and clean all vegetables. Pepper cut into bars. Chop zucchini and onion into large cubes. Cut carrots into circles. Finely chop the beans, but not too finely. Finely chop the garlic. Cut potatoes into medium sized cubes.
2. Pour oil into the multicooker bowl and activate the "Frying" mode. Put the carrots and onions and fry the vegetables, stirring constantly, for a quarter of an hour.
3. Then add garlic and other vegetables to the bowl. Salt and pepper. Mix all ingredients thoroughly.
4. Dilute the tomato paste with water and pour over the vegetables with this mixture. Close the lid. Set the mode "Stew and cook the stew for an hour.
5. Five minutes before the end of cooking, add chopped greens.
Recipe 4. Vegetable stew in a slow cooker with minced meat
Ingredients
half a kilo of mixed minced meat;
50 ml vegetable oil;
two bulbs;
carrot.
Cooking method
1. Pour a little oil into the multicooker bowl and activate the "Frying" mode. Put the mince and fry it until golden brown.
2. Peel and chop the bulbs randomly. Send the onion to the minced meat. Salt and season with spices. Continue frying, stirring occasionally.
3. Peel the carrots and cut into thin slices. Transfer it to the mixing bowl and mix. Add in sliced potatoes and zucchini.
4. Pour vegetables with two glasses of water. Switch the multicooker to the "Stew" mode and cook until the vegetables are soft. Focus on potatoes.
5. At the end, add peeled and finely chopped garlic. Divide among bowls and serve hot.
Recipe 5. Vegetable stew in a slow cooker with chicken
Ingredients
half a kilo chicken fillet;
four potatoes;
two tomatoes;
vegetable oil;
two bulbs;
can of beans;
two carrots;
two sweet peppers
Cooking method
1. Wash the chicken fillet and remove the films. Cut the meat into chunks.
2. Pour into the bottom of the bowl vegetable oil and activate the "Frying" mode. Put the chopped meat in a container and fry for ten minutes, stirring occasionally.
3. Peel carrots and onions. Chop the vegetables into strips and send to the meat. Stirring, fry everything together for five minutes.
4. Cut the peeled potatoes into cubes. Transfer to a 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 pods of sweet pepper, wipe and remove the stalks with seeds from it. cut pepper bulgarian julienne. Send vegetables to the multicooker bowl.
6. Put the bay leaf and season the dish with spices. Turn on the "Extinguishing" 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 vegetables. Cut potatoes, tomatoes and eggplant into cubes. Cut carrots into circles. Peel the bell pepper from seeds and chop into bars. Finely chop garlic and onion. Peel the zucchini and cut into small pieces.
3. Pour oil into the multicooker bowl and turn on the “Frying” mode. Put the pieces of meat and fry it until golden brown for a quarter of an hour.
4. Now add carrots and onions. Pepper and salt the ingredients. Cook, stirring for ten minutes.
5. Add the rest of the vegetables, mix 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 among bowls and garnish with fresh parsley and basil.
Recipe 7. Vegetable stew in a slow cooker with sausage
Ingredients
six tubers young potatoes;
two sweet peppers;
four cloves of garlic;
young squash;
40 g tomato paste;
eggplant;
400 g of sausage;
bulb.
Cooking method
1. Peel the onion and cut into rings. Send the onion to the bowl of the multicooker by pouring oil into it and setting the “Frying” mode. Cut the peeled carrots into circles and add them to the onion. Fry everything together for five minutes.
2. Peel the eggplant, cut it large pieces and sprinkle with salt. Leave it for half an hour to get rid of bitterness.
3. Wash the potatoes and peel the thin skin from the tubers. Cut them into four pieces. For this dish, take the tubers of small size. Send the potatoes to the container of the multicooker and pour all one and a half liters of boiled water. Turn on the "Extinguishing" mode.
4. Pepper and young zucchini wash and cut into cubes. Rinse the eggplant and squeeze. Send all these vegetables to the multicooker bowl.
5. Cut the sausage and spread evenly over 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 squash;
drinking water- two glasses;
eggplant.
Cooking method
1. Wash the beef, clean the tenderloin from the veins and cut into cubes two centimeters thick. Heat oil in a multicooker. Send meat into 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 send them to the meat. Stir and cook for a few more minutes.
3. Peel and chop the rest of the vegetables at your discretion. 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.
Do not cut the vegetables too finely so that they retain their shape and do not turn into porridge.
If you add eggplants to the stew, they must first be sprinkled with salt and kept for half an hour.
Feel free to add absolutely any vegetables to the stew, depending on your preferences.
Step by step recipe with photo and video
Vegetable stew with zucchini is summer juicy dish that everyone will love! For the hostess, this is a quick and easy-to-cook side dish, for losing weight - diet dinner. In addition, vegetable stew is a source of beneficial vitamins. Oh, and don't forget the amazing taste. stewed vegetables! Not for nothing with french word"stew" is translated as "attractiveness".
We will cook 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 need: about half a kilogram of zucchini, a little less - potatoes, of course, carrots and onions - one piece will be enough, sweet peppers, garlic (determine the amount to your liking) and tomato. In addition, take tomato paste - it will give a pleasant reddish tint ready meal, bay leaf and black peppercorns, more fresh herbs (I have 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 quite a bit of oil, for more fatty dish oil can not be spared :) And be prepared to use boiling water while cooking vegetable stew with zucchini in a slow cooker.
So, let's start cooking. We set the multicooker to the "Extinguishing" mode. If this is not the case, we cook in any other 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, and this is about 150 grams.
Finely chop the garlic.
Carrot cut into half circles. It is worth noting that there are no special rules in cutting vegetables. Therefore, cut as your heart desires: cubes, circles, stripes ...
Transfer chopped vegetables to a mixing bowl. The preparation of vegetable stew consists in the fact that we cut the vegetables in turn (the order is of little importance) and immediately throw them into the bowl. This greatly simplifies the work and speeds up the cooking process!
Next, cut the potatoes into cubes.
Finely chop the zucchini.
Cut the pepper into small pieces. Honestly, I realized that I regretted the pepper - so feel free to put more! The more vegetables in the vegetable stew, the tastier the dish!
We shift all the chopped vegetables into a slow cooker and continue to stew.
Remove the skin from the tomato. To do this, we make cuts on the ass and pour boiling water for a couple of minutes.
After that, 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 leaf, 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 finished 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 saturated with tastes.
We serve vegetable stew to the table with bread, garnished with fresh herbs! Enjoy your meal!
The multicooker is gaining more and more popularity among housewives. The slow cooker can stew foods, steam them, fry them, cook in the delay and heating mode. Created a large number of recipes for cooking various dishes in a slow cooker: cereals, soups, main dishes, desserts, etc. Among these dishes there are recipes for stews, both vegetable and meat. Vegetable stew in a slow cooker can be prepared from any set of vegetables: eggplant, zucchini, tomatoes, onions, carrots, potatoes, herbs, cabbage, etc. Multicooker implements in at its best any of your ideas. Stew with meat in a slow cooker also comes out great, it turns out to be more saturated and satisfying compared to vegetable.
Vegetable stew is prepared only from natural products, therefore, it is very useful, it contains a lot of substances useful for humans. by the most popular species 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 lightest and most dietary is zucchini stew in a slow cooker, it is recommended even to the smallest eaters as a first food.
It will be more satisfying meat stew, for example, chicken stew in a slow cooker, although it contains a lot of vegetables and will also not be very heavy.
If you want a diet dish, cook the stew in a slow cooker, our website will tell you the recipe. And since now most of the recipes are equipped with photographs, cook your first stew in a slow cooker with them. Recipes with photos will provide you with invaluable help. And remember: in the season of vegetables, it is simply a sin not to cook. lovely dish“Vegetable stew in a slow cooker”, a recipe with a photo of this delicacy should always be at your fingertips.
Here are some more tips for making stews in a slow cooker:
For different vegetables required different time cooking. Therefore, immediately put harder vegetables (potatoes, carrots) into the multicooker bowl, and then the rest;
cold and hot lung vegetable stew is great for any side dish of meat or fish dishes;
With the choice of products for the stew and their ratio, you can safely experiment. Something is made by the main ingredient, others can be added to bring out the taste of the main;
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, for this, at the end of cooking, add two chicken eggs and mix everything. New original taste dishes will pleasantly surprise you;
In the process of cooking, it is better not to open the lid of the multicooker in order to keep the temperature in the bowl uniform;
It is necessary to lay vegetables in the apparatus after warming up the bowl;
Vegetable stew is served as a full meal, 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 squash
- garlic clove
- salt
Cooking steps:
Chop the tomatoes, zucchini and potatoes into cubes, finely chop the cabbage, chop the garlic. Turn on the appliance, set the "Frying" mode, heat the vegetable oil. Place potatoes, zucchini in a bowl, followed by garlic and tomatoes. Add cabbage, salt, remember with your hands, pour in the cream, stir. Turn on the “Extinguishing” function, close the lid, cook the dish for another 60 minutes.
Consider and. Our selection is sure to please.
Vegetable stew in a slow cooker with a photo
You will need:Bulb - 2 pcs.
- tomatoes - 3 pcs.
- zucchini
- eggplant
- carrot
- spices
- sunflower oil
Cooking:
Cut zucchini and blue ones into cubes, salt, leave. Chop the onion into half rings, rub the carrots, scald the tomatoes, remove the peel. Chop the pulp into cubes. Cut the third tomato into slices. Set the "Baking" function, heat the oil, put the carrot, fry it until translucent, fry. Lay the zucchini, tomato slices, blue ones, carrots, onions in layers on the carrots in a sequence. Salt and pepper each layer. Cook the dish with the "Baking" function set for an hour. Close the lid, let it sit for 20 minutes.
Prepare also.
Vegetable stew in a slow cooker - recipe with photo.
Required products:
Potatoes - 2 pcs.
- carrot
- Bell pepper
- head of cabbage - ½ pc.
- salt - a teaspoon
- green canned peas- ½ can
How to cook:
Chop potatoes and carrots into cubes, and pepper and cabbage into straws. Turn on the "Stew" function, sweat the vegetables for half an hour. As soon as the specified time has elapsed, 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, put the carrots with the onion, fry for 10 minutes. Put the rest of the vegetables, salt, season, stir. Pour in hot water to cover all content. Cook in the specified mode for 50 minutes, and then set the "Extinguishing" function and leave for 90 minutes.
How about you?
Vegetable stew with potatoes in a slow cooker.
Set the "Baking" function, pour in vegetable oil. Put 200 g of mushrooms, 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 "Extinguishing", time - 25 minutes, season, stir. Leave for another 10 min. Serve with sour cream and fried mushrooms.
Variant with string beans.
Cut 2 blue ones, sprinkle with salt, leave for a while so that all the bitterness comes out. Crumble a couple of peppers and tomatoes into pieces. Set the "Baking" mode for half an hour, pour in sunflower oil fry 2 onions. Put the peppers and tomatoes, stir, fry. Wash eggplants from salt, transfer to a bowl, add 355 g of green beans, pour in water, which should completely cover the contents. Cover the bowl with a lid, set the "Extinguishing" function for one hour. For 15 min. until the end of cooking, put chopped greens, black peppercorns, stir.
For lovers diet meals we recommend that you familiarize yourself with the cooking option described.
Recipe with eggplant.
Wash 4 potatoes and tomatoes, carrots, onions, wash and dry two eggplants. Scald the tomatoes with boiling water and free from the peel, 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, pour seasoning from fragrant herbs. Add to vegetable mix tomatoes and eggplants, stir, leave for half an hour in the "Extinguishing" mode. A few minutes before the end of cooking, put the greens and garlic.
A few tips for making the stew.
1. Veggies that languish release a large amount of fragrant juice Therefore, the longer they cook, the tastier the dish will turn out.
2. Stir the dish better just 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, take out the vegetables, add a little flour to the liquid. Stir vigorously to get rid of any lumps. Bring the sauce to a thick consistency. If lumps still appear during cooking, rub the sauce through a sieve.
We hope you take note of some interesting recipes and be happy with them!
it nutritious dish can be prepared from a variety of products. Vegetable stew in a slow cooker - which recipes deserve the most attention? How long does the cooking process take?
Zucchini ragout
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 circles (optimal thickness - 0.5 cm). Grease the bowl with oil, put the potatoes, season and salt. Spread onion half rings (half of the available amount) on top. Next layers: pepper (cut into strips), tomato slices, onion and zucchini slices (salt each layer, season). Dilute the tomato with water (200 ml). Pour the sauce into the bowl, sprinkle the dish with herbs. Cook 1 hour (Baking).
Pumpkin ragout
To cook 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 the onion (1 pc.), spices and salt.
Fry the meat in vegetable oil (Frying). After 20 minutes, add chopped onions, grated carrots. After 5-7 minutes, add the potato pieces. Roast it along with the meat. Then comes the turn of the pumpkin (cut the pulp into cubes, add to the total mass). Top up right amount salt water (not above the level of vegetables). Add spices. Cook for 1 hour 20 minutes (Pilaf or Simmer mode). If you want to get spicy thick sauce, in the middle of the cycle, add broccoli.
Potato stew
To get tasty diet stew take 5-6 potatoes, as well as bell peppers, garlic cloves, carrots, tomatoes and zucchini (2 in total). You will also need vegetable oil, seasonings, salt.
Peel vegetables, cut. Lubricate the bowl. Lay the potatoes on the bottom, then arrange half of the carrots in succession, and a layer of peppers and zucchini (use all of them). Lay the remaining carrots on top. Put the garlic cloves between the layers (do not cut the garlic, just peel). Season, salt, pour in a spoonful of oil. Cook 40 minutes (Baking). Add time if needed.
Ragout with cabbage
Cabbage stew can be eaten even during a diet. Take a small fork of cabbage, carrots and zucchini (1 each), onion and pepper (2 each). You will also need spices, garlic (2 cloves), salt, vegetable oil (2 tablespoons).
Peel, wash and chop the vegetables (chopping the cabbage coarsely enough). Pour a spoonful of oil into the bowl, put the cabbage (season and salt). Next, place the circles of zucchini (also season and salt), straws of carrots, onion half rings, chopped peppers (also do not forget to season). Cut the garlic into slices, put on top. Pour in another tablespoon of oil. Set the Simmer mode, cook for 40-50 minutes.
Vegetable ragout with mushrooms
The most fragrant stew is obtained from mushrooms. You will need carrots, zucchini, tomato and onion (1 each), potatoes (2), 150 g of mushrooms (take champignons). Flavor a dish of oregano, allspice, bay leaf. Don't forget the salt. You can also add a pinch of sugar (to balance the taste).
Peel the onion, cut into cubes. In the Frying mode, heat 2 tbsp. oil, put the onion, fry until translucent. Then add chopped vegetables (potatoes, carrots, zucchini). Simmer for 10 minutes. Put to the total mass of mushroom plates and diced tomato (peel it). Season, salt. Cook 35-40 minutes (Braising).
Vegetable stew with turnips
This stew will appeal to those who like to experiment. Take turnips (1 pc.), Carrots and potatoes (3 pcs each), half a fork of cabbage, canned peas (half a can). Use salt and spices to taste.
Peel vegetables, cut. Pour 2 tbsp into the bowl. vegetable oil, add all the vegetables, season, salt. In Simmer mode, cook for 30 minutes. Then add green pea. Reheat the dish for another 10-15 minutes (Reheat).
Ragout with eggplant
To prevent the eggplants from being bitter, peel, cut and salt them in advance (2 fruits are required to prepare the stew). After 30 minutes, drain the released juice, and rinse the eggplant slices. Prepare the rest of the ingredients: onions, carrots and peppers (2 each), and tomatoes (3 each). Clean everything, cut. Pour oil (2 tablespoons) into the bowl. Lay out the vegetables in layers, alternating with tomatoes (the bottom layer is carrots). Season each layer. Cook for 1 hour (Baking) and then leave to reheat for 20 minutes.
Vegetable stew in a slow cooker can be prepared both with and without the addition of liquid (juice is released juicy ingredients- tomatoes, zucchini, etc.). Both options are worth considering.
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