At the end of summer and closer to autumn, when all the vegetables are already ripe, many hostesses think about what kind of dish to cook from all the garden gifts. One of best options will be the vegetable stew you can.

Vegetable stew is easy vitamin bomb... Quantity nutrients it goes off scale, and the method of its preparation - stewing, allows you to preserve all the usefulness as much as possible. Moreover, it is great dish for those who want to lose weight, because the calorie content of all vegetables is very low.

For cooking delicious stew you can use almost any vegetables in the house. For my dish, I used the following ingredients:

1. Potatoes - 2 pcs.,
2. White cabbage - 400 gr.,
3. Zucchini (or eggplant) - 400 gr. (1 large or two small),
4. Carrots - 1 pc.,
5. Bulgarian pepper - 1 pc.,
6. Bulb onion - 1 pc.,
7. Beans - 150 gr.,
8. Butter - 60 gr.,
9. Water - 200 ml,
10. Greens,
11. Salt,
12. Garlic and spices according to your taste.

Basically, my stew has no strict recipe, so some vegetables can be put in more, and some smaller or even excluded. In general, this is a matter of taste for every housewife.

Wash and peel all vegetables. Then, alternately cut the potatoes into cubes, bulgarian pepper and zucchini. Finely chop the cabbage, or finely chop the carrots or grate. Chop the onion finely. Just peel the beans.

Ingredients for vegetable stew in a slow cooker: zucchini, cabbage, carrot, pepper, potatoes ...
... beans, tomatoes, onions, water.

Put all vegetables in a slow cooker, add butter and a glass of water. Season with salt and stir. Close the lid and set the “simmering” program for 20 minutes.

We send vegetables for stews to a slow cooker and, while they are stewing, we cut the greens

After the set time has elapsed, open the multicooker and move the vegetables again. Add the missing amount of salt and spices if necessary. Put again vegetable stew simmer in a slow cooker for 30 minutes. When the dish is ready, add greens and finely chopped garlic to it (if desired, I do not add garlic myself).

When serving, it is recommended to add sour cream to the stew, it will turn out even tastier with it. Enjoy!

Stew cooked in a slow cooker is another dish from stewed vegetables, which is prepared very simply and quickly. By equipping the multicooker with the "Stew" function, all vegetables are cooked in own juice and do not lose their useful properties.

To prepare a vegetable stew in a slow cooker, all you need is to cut the vegetables into small pieces, fry them a little and simmer all together with the addition tomato sauce and seasonings. The "Stew" mode in a multicooker allows you to cook vegetables in such a way that during cooking they do not boil over and turn into porridge, which is very important when cooking vegetable stews.

The only thing that needs to be taken into account is the sequence of laying the ingredients, taking into account their characteristics and preparation time. Those vegetables that are cooked for a long time must be laid first, and then those that are cooked quickly.

As for the ingredients, you can take any vegetables, depending on your preferences and tastes. Sometimes pieces of meat or fish are added to the stew with or without tomato sauce.

Today I propose a recipe for a delicious and healthy vegetable stew, which is cooked in a slow cooker from the most affordable seasonal vegetables and ingredients.

Ingredients:

• Potatoes - four,
• Zucchini - one;
• Carrots - two;
• Onion - one;
• Garlic is one;
• Tomato sauce or ketchup - a couple of spoons;
• Sunflower oil - for frying:
• Salt and spices.

Preparation:

To prepare a vegetable stew in a slow cooker, prepare all the ingredients in accordance with the recipe given.

Peel the zucchini of seeds and peel and cut into large strips.

Peel and chop potatoes in the same way as zucchini.

Peel the carrots and cut into medium strips.

Step 1: prepare the zucchini.

Rinse the zucchini thoroughly under the running warm water and put it on cutting board... Using a knife, remove the edges and then cut the vegetable into two parts. Grind each half into slices thick no more than 1.5 centimeters... We transfer the chopped component to a clean plate.

Step 2: prepare the eggplant.

We wash the eggplant well under running warm water and put it on a cutting board. Using a knife, cut the vegetable in half and remove the edges from each part, since they will not be useful to us. Next, cut the component into pieces so that they are not in size. more zucchini... We move the chopped eggplant into a free plate and start preparing the carrots.

Step 3: prepare the carrots.

Using a vegetable cutter, peel the carrots. Then we thoroughly rinse the vegetable under running warm water to remove the remaining dirt, as well as the earth. We spread the component on a flat surface and chop it with a knife into circles, a crescent or cubes. In fact, it does not matter what shape the carrot will be, the main thing is that its thickness does not exceed 1.5 centimeters... Pour the pieces of vegetable into a clean plate and leave aside for a while.

Step 4: prepare the onions.

Using a knife, peel the onion and rinse thoroughly under running water. Now place the component on a cutting board and quarter along the onion.

Thinly chop each part into strips and immediately pour into a free plate.

Step 5: prepare the garlic.

Put the garlic on a cutting board and lightly press down with the tip of a knife. Then clean hands peel the cloves and rinse them under running water.
Put the components back on a flat surface and chop finely. Pour the chopped garlic into a free saucer and proceed to preparing the herbs.

Step 6: prepare the parsley.

We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Chop the greens with a knife and immediately pour them into a clean saucer. Attention: the component does not need to be chopped or added to the dish. You can simply separate the parsley leaves from the twigs and garnish the stew with them before serving.

Step 7: prepare the stew in a slow cooker.

Install the pan in the multicooker and turn it on "Multipovar" mode with temperature 160 ° C... Pour into a container 2 tablespoons vegetable oil and let it warm up well. Immediately after that, pour the chopped onion here and, stirring from time to time with a wooden spatula, fry it 5 minutes.

After the allotted time, put carrots, eggplant, garlic in a saucepan, canned tomatoes, and ground cumin... We continue to stir everything and cook the ingredients. 5 more minutes... Next, pour into a multicooker vegetable broth and let the mixture boil. Immediately after that, we note additional 5 minutes and let the vegetable stew cook. At the end, put the chopped eggplant, finely chopped parsley into a container, sprinkle everything with salt and freshly ground black pepper to taste and extend the cooking time for another for 10 minutes. Attention: In this case, the lid of the multicooker does not need to be closed. Thanks to a mode such as "Multipovar", you can simplify the cooking and frying of the ingredients. That is, now you do not need to adapt to the program of the electrical appliance and set a certain temperature and time. It's like manual mode! It is a pleasure to cook any dishes with it, not just stews.

When everything is ready, turn off the electrical appliance from the network and start setting the table for dinner.

Step 8: serve stew in a slow cooker.

Transfer the finished, even hot stew with a kitchen spoon from the multicooker saucepan to a special plate and serve to dining table along with such a side dish as mashed potatoes, boiled rice, pasta and much more for your taste. The dish turns out to be so delicious that my relatives very often put it on a piece of bread and enjoy it just like that. Help yourself!
Enjoy your meal!

If you do not have the Multipovar program, do not be discouraged. In this case, first install "Frying" mode and cook vegetables with the lid open. Then turn on "Quenching" and cook the stew 10 minutes more so that the components have time to boil in the broth and their own juice. In this case, the lid can be closed;

Potatoes can be added to the stew if desired. Then the dish will turn out to be much more satisfying. In this option, after frying onions, carrots, eggplants with tomatoes, as well as garlic and spices, put the tubers chopped into cubes in a multicooker (based on the ingredients specified in the recipe, we need about 200-300 grams) and pour out the broth. We continue to extinguish everything throughout 15 minutes... Only then add the zucchini, parsley and the remaining spices to the pan and cook the stew 10 minutes more;

Before serving, the stew can be sprinkled with finely chopped fresh herbs (parsley, dill and green onions) before serving.