Vegetable stew in a slow cooker is different from cooked on a stove.
Due to the fact that it is prepared at lower temperatures, it retains more nutrients and vitamins.
In addition, slow languishing makes the dish juicy, tasty and aromatic.
Vegetable stew in a slow cooker - the basic principles of cooking
If you are a happy owner of a multicooker, we suggest you cook with the help of this assistant a tasty, healthy and fragrant vegetable stew.
This dish is prepared with or without meat. Cooking in a slow cooker allows you to cook stew with a minimal amount of oil or without it at all, which of course makes the dish much more healthy.
If you cook vegetable stew with meat, then cut it into thin, small pieces. Put in the capacity of the multicooker and fry until golden brown.
Vegetables are peeled and chopped. They are laid in the capacity of the multicooker, starting with those that take longer to cook. Stir stew is not necessary, all ingredients will be cooked evenly. Vegetables secrete aromatic 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 herbs, and the fragrant, incredibly tasty dish is ready. In this case, you do not need to control the cooking process, the slow cooker will do everything herself. You just have to put the stew on plates and enjoy a tasty and healthy dish.
Recipe 1. Dietary vegetable stew in a multicooker without oil
Ingredients
three potatoes;
fresh dill;
zucchini;
black pepper;
squash;
salt;
a tomato;
carrot;
Bell pepper;
bow.
Cooking method
1. All the ingredients are washed, cleaned and soaked in water for a while. Then dry slightly. Grind the onion in half rings. Three large carrots.
2. Lubricate the bottom of the multicooker bowl with oil. We send onions and carrots to it and turn on the "Preheat" mode
3. Cut the potatoes into small pieces and send them to the slow cooker for other vegetables. We switch the kitchen unit to the "Baking" mode and start the timer for an hour.
4. Cut the sweet pepper into slices and send into the multicooker bowl. Add zucchini and squash into cubes. Salt and pepper.
5. We pour tomatoes with boiling water and remove thin skin from them. Cut the pulp of the tomato into cubes and send 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 chopped. Sprinkle the finished vegetable stew on top with dill and arrange on plates.
Recipe 2. Vegetable stew in a slow cooker with cream
Ingredients
cream 10% - 200 ml;
salt;
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 cabbage in thin strips. Remove the husk from the garlic and finely chop it with a knife. Scald tomatoes with boiling water and remove a thin skin from them. Tomato pulp cut into pieces.
2. We turn on the slow cooker in the "Frying" mode. Pour oil into a container and heat it. We spread the potatoes and brown it. Following the potatoes, we send zucchini, tomatoes and garlic. Mix and fry all together.
3. We put the cabbage into a cup, salt and knead with our hands. Then we send it to the rest of the vegetables. Pour in the cream and mix.
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;
salt;
two young zucchini;
black pepper;
carrot;
three multi-colored bell peppers;
100 g of green beans;
vegetable oil;
bulb;
30 g tomato paste;
a bunch of greens of dill, cilantro and parsley;
multi-glass of water.
Cooking method
1. Wash and peel all vegetables. Pepper cut into bars. Chop zucchini and onions in large cubes. Cut the carrots into circles. Grind the beans arbitrarily, but not too finely. Finely chop the garlic. Cut the potato into a medium sized dice.
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 the vegetables with this mixture. Close the cover. Set the mode "Extinguishing and cook stew for an hour.
5. Add chopped greens five minutes before cooking.
Recipe 4. Vegetable stew in a slow cooker with minced meat
Ingredients
a pound of mixed minced meat;
50 ml of vegetable oil;
zucchini;
salt;
two onions;
carrot.
Cooking method
1. Pour a little oil into the multicooker bowl and activate the "Frying" mode. Put the minced meat and fry it until golden brown.
2. Peel and chop the bulbs at will. Send the onion to the minced meat. Season with salt and season with spices. Continue to fry, stirring occasionally.
3. Peel the carrots and cut into thin slices. Transfer it to a slow cooker and mix. Add the sliced potatoes and zucchini here.
4. Pour the vegetables with two glasses of water. Switch the slow cooker to the "Extinguishing" mode and cook until vegetables are soft. Focus on potatoes.
5. At the end, add peeled and finely chopped garlic. Arrange on plates and serve hot stew.
Recipe 5. Vegetable stew in a slow cooker with chicken
Ingredients
half a kilogram of chicken;
Bay leaf;
four potatoes;
fresh greens;
two tomatoes;
vegetable oil;
two onions;
a can of beans;
two carrots;
two sweet peppers.
Cooking method
1. Wash and peel chicken fillets. Cut the meat into small pieces.
2. Pour vegetable oil on the bottom of the bowl and activate the "Frying" mode. Put chopped meat in a container and fry for ten minutes, stirring occasionally.
3. Peel the carrots and onions. Grind vegetables with straws and send to meat. Stir, fry all together for five minutes.
4. Peel potatoes into cubes. Put in the bowl of the multicooker. Pour a glass of boiled water.
5. Scald tomatoes with boiling water and remove thin peel. Dice the tomato pulp. Rinse the sweet pepper pods, wipe and remove the stalks with seeds from it. Chop the bell pepper into strips. Vegetables sent to the bowl of the multicooker.
6. Put 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
a pound of pork tenderloin;
salt;
eggplant;
carrot;
black pepper;
three cloves of garlic;
two tomatoes;
zucchini;
bulb;
three potatoes.
Cooking method
1. Wash the pork tenderloin and cut into medium sized pieces.
2. Wash the vegetables. Cut potatoes, tomatoes and eggplant into cubes. Cut the carrots into circles. Peppers and seeds are chopped and chopped. Chop the garlic and onion finely. Peel the zucchini and cut into small pieces.
3. Pour oil into the multicooker bowl and turn on the "Frying" mode. Lay out the pieces of meat and fry it until golden for a quarter of an hour.
4. Now add the carrots and onions. Pepper and salt the ingredients. Cook, stirring for ten minutes.
5. Add the remaining vegetables, mix and pour a little more than half a glass of water. Close the lid of the kitchen unit and activate the "Extinguishing" mode. Cook stew for an hour. Arrange the stew on plates, and decorate it with fresh parsley and basil.
Recipe 7. Vegetable stew in a slow cooker with sausage
Ingredients
six tubers of new potatoes;
salt;
two sweet peppers;
spice;
four cloves of garlic;
young zucchini;
40 g of tomato paste;
eggplant;
400 g of sausage;
bulb.
Cooking method
1. Peel the onion and cut into rings. Send the onion into the multicooker bowl by pouring oil into it and setting the mode to "Frying". Cut the peeled carrots into circles and add them to the onion. Fry everything together for five minutes.
2. Peel the eggplant, cut it into 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 peel from the tubers. Cut them into four parts. Take small tubers for this dish. Send the potato to the capacity of the multicooker and fill everything with one and a half liters of boiled water. Turn on the "Extinguishing" mode.
4. Wash and cut the pepper and young zucchini into cubes. Rinse and squeeze the eggplant. Send all these vegetables to the bowl of the multicooker.
5. Cut the sausage and put it evenly on top of the vegetables. After 20 minutes, add the tomato paste, spices and chopped garlic. Check the readiness of the dish. If the potatoes are soft, the stew is done.
Recipe 8. Vegetable stew in a slow cooker with mushrooms and beef
Ingredients
half a kilogram of beef tenderloin;
salt;
mushrooms - 300 g;
spice;
potatoes - 4 tubers;
vegetable oil;
carrot;
garlic - 4 cloves;
young zucchini;
drinking water - two glasses;
bow;
a tomato;
eggplant.
Cooking method
1. Wash the beef, strip the tenderloin from the veins and cut into cubes two centimeters thick. Heat oil in a slow cooker. Send the 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 vegetables into thin strips and send them to the meat. Stir and cook for a few more minutes.
3. Peel and chop the remaining vegetables as you wish. Pour boiled water into the multicooker bowl and add vegetables and mushrooms. Salt everything and season with spices. Activate the "Extinguishing" mode and cook the stew for an hour. Serve the finished dish, decorating it with fresh herbs.
Vegetable stew in a multicooker - tips and tricks
If you pre-fry the vegetables separately, combine them in a multicooker bowl, add water and cook in the "Stew" mode - the stew will turn out to be much tastier.
Do not cut the vegetables too finely so that they retain their shape and do not turn into porridge.
If you add eggplant to stew, they must first be sprinkled with salt and aged for half an hour.
You can safely add absolutely any vegetables to the stew, depending on your preferences.
