Vegetable stew in a slow cooker is different from cooked on the stove.
Due to the fact that it is prepared at lower temperatures, it retains more nutrients and vitamins.
In addition, slow languor 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 multicooker, we suggest you to cook with the help of this assistant tasty, healthy and flavorful vegetable stew.
This dish is prepared with or without meat. Cooking in a slow cooker allows you to cook a stew with a minimum amount of butter or without it at all, which of course makes the dish much healthier.
If you cook 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 ground. Put them in a multicooker container, starting with those that prepare longer. Stir the stew is not necessary, all the ingredients will be evenly cooked. Vegetables will produce an aromatic juice in which vegetables and meat will be stewed. You can use absolutely any vegetables that you like.
If you want to make stew more nourishing, you can add cream or sour cream.
Season everything with spices, add herbs, and an aromatic, incredibly tasty dish is ready. However, you do not need to control the cooking process, the slow cooker will do everything itself. You just have to lay the stew in plates and enjoy a tasty and healthy dish.
Recipe 1. Diet vegetable stew in a slow cooker without oil
Ingredients
three potatoes;
fresh dill;
zucchini;
black pepper;
squash;
salt;
a tomato;
carrot;
Bell pepper;
bow.
Method of preparation
1. All my ingredients are clean and soaked in water for a while. Then lightly dry. Onions we grind up to half rings. Carrots three large.
2. The bottom of the bowl of the multicooker is oiled. We send onions and carrots in it and turn on the “Heated” mode
3. Cut the potatoes into small pieces and send them to the slow cooker with other vegetables. We switch the kitchen unit to the “Baking” mode and start the timer for an hour. 4. Cut the peppers into slices and send them to the multicooker bowl. Here we also add diced zucchini and squash. Salt and pepper.
5. We pour tomatoes with boiling water and remove thin skin from them. Tomato pulp cut into cubes and send to other vegetables.
6. Pour half a cup of boiled water into a stew and close the lid of the unit.
7. Rinse fresh dill and finely chop. Sprinkle the ready-made vegetable stew with dill and lay on the plates.
Recipe 2. Vegetable stew in a slow cooker with cream
Ingredients
cream of 10% - 200 ml;
salt;
clove of garlic;
potatoes - 8 tubers;
a quarter of a cabbage;
two tomatoes;
young squash.
Method of preparation
1. Peel potatoes and zucchini peels and cut into small cubes. We chop cabbage into thin strips. With garlic, remove the husk and finely crumble it with a knife. Scald tomatoes with boiling water and remove a thin skin from them. Tomato pulp cut into pieces.
2. We include the multicooker in the “Frying” mode. Pour oil into a container and heat it. Spread the potatoes and brown it. Following the potatoes send zucchini, tomatoes and garlic. Stir and fry all together.
3. Cabbage shift in a cup, salt and knead hands. Then we send it to the rest of the vegetables. Pour in the cream and mix.
4. Turn on the mode of "quenching" or "Baking", 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 multicolored bell peppers;
100 g of green beans;
vegetable oil;
bulb;
30 g tomato paste;
a bunch of green dill, cilantro and parsley;
multi-glass of water.
Method of preparation
1. Wash and peel all vegetables. Pepper cut into bars. Zucchini and onions nashinkovat large cubes. Carrot cut into circles. Chop the beans randomly, but not too small. Garlic finely crumble. Cut potatoes into medium-sized dice.
2. Pour oil into the multicooker bowl and activate the “Frying” mode. Put the carrot and onion 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. To dissolve the tomato paste with water and add vegetables to 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 ground beef;
50 ml of vegetable oil;
zucchini;
salt;
two bulbs;
carrot.
Method of preparation
1. Pour some oil into the bowl of the multicooker and activate the “Frying” mode. Put the mince and fry it until golden.
2. Bulbs clean and chop arbitrarily. Send onions to mince. Salt and season with spices. Continue frying, stirring occasionally.
3. Peel the carrots and cut them into thin slices. Transfer it to the slow cooker and mix. Add sliced potatoes and zucchini.
4. Pour the vegetables with two glasses of water. Switch the slow cooker to the “Quenching” mode and cook until the vegetables are soft. Focus on the potatoes.
5. At the end, add peeled and finely chopped garlic. Arrange on plates and serve the stew hot.
Recipe 5. Vegetable stew in a slow cooker with chicken
Ingredients
pound of chicken fillet;
Bay leaf;
four potatoes;
fresh greens;
two tomatoes;
vegetable oil;
two bulbs;
jar of beans;
two carrots;
two sweet peppers.
Method of preparation
1. Wash chicken fillet and peel off films. Cut the meat into cubes.
2. Pour vegetable oil on the bottom of the bowl and activate the “Frying” mode. Put the cut meat into the container and fry for ten minutes, stirring occasionally.
3. Peel the carrot and onion. Vegetables chop straws and send to meat. Stir fry all together for five minutes.
4. Cut the peeled potatoes into cubes. Transfer to the multicooker bowl. Pour a glass of boiled water.
5. Scald tomatoes with boiling water and remove thin peel. Tomato pulp cut into cubes. Rinse the pods of sweet pepper, wipe and remove from it the stalks with seeds. Chop Bulgarian pepper into strips. Vegetables send to the multicooker bowl.
6. Put the bay leaf and season the dish with spices. Turn on “Stew” mode and cook stew for an hour. In the finished dish add chopped fresh herbs.
Recipe 6. Vegetable stew in a slow cooker with pork
Ingredients
half a kilo of pork tenderloin;
salt;
eggplant;
carrot;
black pepper;
three cloves of garlic;
two tomatoes;
zucchini;
bulb;
three potatoes.
Method of preparation
1. Wash pork tenderloin and cut into medium sized pieces.
2. Wash vegetables. Cut potatoes, tomatoes and eggplants into cubes. Carrot cut into circles. Peel Bulgarian pepper and chop into bars. Finely chop the garlic and onion. Peel the zucchini and cut it into small pieces.
3. Fill the bowl of the multicooker with oil and turn on the “Frying” mode. Put the pieces of meat and fry it to ruddy for a quarter of an hour.
4. Now add carrots and onions. Ingredients pepper and salt. Cook, stirring for ten minutes.
5. Add the remaining vegetables, mix and pour a little more than half a glass of water. The cover of the kitchen unit, close and activate the “Quenching” mode. Cook the stew for an hour. Arrange the ragout 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 squash;
40 g of tomato paste;
eggplant;
400 g sausage;
bulb.
Method of preparation
1. Peel and chop the onion. Send onions to the multicooker bowl, pouring oil into it and setting the “Frying” mode. Cut the carrots into circles and add them to the onions. Fry everything together for five minutes.
2. Peel the eggplant, cut it into large chunks and sprinkle with salt. Leave it for half an hour to get rid of the bitterness.
3. Wash the potatoes and peel off the tubers. Cut them into four pieces. For this dish take small tubers. Send the potatoes to the multicooker tank and fill with half a liter of boiled water. Turn on Quenching.
4. Pepper and young squash wash and cut into cubes. Rinse and squeeze the eggplants. 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 of beef tenderloin;
salt;
mushrooms - 300 g;
spice;
potatoes - 4 tubers;
vegetable oil;
carrot;
garlic - 4 cloves;
young squash;
drinking water - two glasses;
bow;
a tomato;
eggplant.
Method of preparation
1. Wash the beef, strip the cuttings from the veins and cut into cubes two centimeters thick. Heat oil in a slow cooker. Send meat to it and turn on the “Frying” or “Baking” mode. Cook the meat, stirring occasionally, for forty minutes.
2. Clean 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 boiled water into the multicooker bowl and add vegetables and mushrooms. Salt everything and season with spices. Activate the Quenching mode and cook the stew for an hour. Serve the finished dish by decorating it with fresh herbs.
Vegetable stew in a slow cooker - tips and tricks
- If you pre-fry the vegetables separately, combine them in a bowl of the multicooker, add water and cook in the “Stewing” mode - the stew will be much tastier.
- Do not chop the vegetables too small so that they retain their shape and not become a porridge.
- If you add eggplants to the stew, they must first be sprinkled with salt and allowed to stand for half an hour.
- You can safely add absolutely any vegetables to stews, depending on your preferences.
