Cooking vegetable stew in a slow cooker. Video recipe: Vegetable stew with zucchini in a slow cooker. How to cook vegetable stew in a slow cooker

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. A large number of recipes have been created for preparing 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 realizes any of your ideas in the best possible way. 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 healthy, it contains a lot of substances beneficial to humans. The most popular types of such stews are the following: vegetable stew with zucchini in a slow cooker, vegetable stew with potatoes in a slow cooker, vegetable stew with eggplants 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.

A meat stew, for example, chicken stew in a slow cooker, will be more satisfying, 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: during the vegetable season, it’s simply a sin not to prepare a wonderful dish “vegetable stew in a slow cooker.” You should always have a recipe with a photo of this delicacy on hand.

Here are some more tips for making stew in a slow cooker:

Different vegetables require different cooking times. Therefore, immediately put the harder vegetables (potatoes, carrots) into the multicooker bowl, and then the rest;

Cold and hot light 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 to it at the end of cooking and mixing everything. The new original taste of the dish 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, pasta, rice and buckwheat.

Everyone is well aware of how healthy vegetables are. In addition, they are delicious fresh, stewed, or baked. Therefore, vegetable stew is prepared in different countries of the world, using various methods of processing products and unique recipes. As a result, vegetable stew can be called one of the most diverse dishes. Therefore, it is not surprising that recently many recipes have appeared that allow you to prepare vegetable stew in a slow cooker. It must be said that, despite the fact that this method of preparing vegetable stew is not traditional, in a slow cooker it turns out exactly as it should be - tender and juicy. This is because in a slow cooker the vegetables cook for a long time, but not at the highest temperature, as if they were languishing in the same way as they once languished in the oven.

Cooking features

It is unlikely that anyone will argue with the fact that most famous dishes are easier to prepare in a slow cooker than on the stove or in the oven. However, there are rules for preparing vegetable stew in a slow cooker, and they must be followed if you want the result to meet your expectations.

Vegetables differ not only in their vitamin and mineral composition, color, shape, size and taste. Their structure is also different, and for this reason it takes different times to bring them to readiness. For example, if you put potatoes and cabbage together and stew them, the potatoes will become soft much earlier. To prevent quickly boiled vegetables from turning into porridge during cooking, they are added last. But meat, if used, is fried first. Thus, the main rule for preparing a delicious vegetable stew is to follow the correct sequence of ingredients.
If all the products that make up a vegetable stew are fried separately, and then combined and simmered together, the stew will have the most attractive appearance and will benefit from the taste. However, in this case it will be less healthy than a stew, during the preparation of which the vegetables are not fried.
The stew will look more appetizing if the vegetables are cut into pieces of approximately the same shape and size.
To prevent vegetables from burning during stewing, water is often added to vegetable stew. When preparing a dish in a slow cooker, you can do without water, which will give the stew a richer taste. To prevent the vegetables from burning while they are stewing in the slow cooker, the juice released from them will be enough. However, if the stew takes a very long time to cook, then it is better to add a little water than to be afraid that everything will burn and spoil.
A more interesting taste of the stew can be given with the help of spices and sauce. Tomato sauce is often used, but there are recipes with cream and sour cream.

Vegetable stew is a complete dish and does not require any additions, however, if desired, it can be made with meat, mushrooms, sausage, making it even tastier and more satisfying.

Dietary vegetable stew in a slow cooker

potatoes – 0.4 kg;
zucchini – 0.3 kg;
carrots – 150 g;
onions – 75 g;
sweet pepper – 0.2 kg;
tomatoes – 0.3 kg;
fresh dill – 50 g;
olive oil – 10 ml;
salt, spices - to taste.

Video recipe for the occasion:

Cooking method:

Wash the zucchini and dry with a napkin. If you come across a rather large specimen, you will have to peel it, cut it lengthwise into 2 parts, and remove the seeds with a spoon. In this case, the weight should be measured in relation to the zucchini pulp used for cooking.
Cut the zucchini pulp, or the whole zucchini if the vegetable is young, into cubes about 1 cm in size.
Wash the pepper, cut it in half lengthwise, remove the seeds and stem. Cut the pepper into squares with a side length of about 1 cm.
Peel the onion and finely chop it with a knife.
Peel the carrots and grate them on a fine grater.
Wash the dill, dry and finely chop.
Peel the potatoes. Cut the tubers into pieces the same as the zucchini pieces.
Wash the tomatoes and cut into cubes.
Grease the multicooker bowl with a thin layer of oil. It is convenient to do this with a pastry brush, then the bottom of the bowl will be evenly covered and the oil consumption will be minimal.
Place onions and carrots on the bottom, place tomatoes on top. Place potatoes and zucchini on them.
Pour in 100 ml of water, add salt and spices to taste.
Lower the multicooker lid and run the “Bake” program for one hour. 10 minutes before readiness, open the lid and add dill, stir. Then cook until the program completes.

Due to the fact that the vegetable stew prepared according to this recipe does not contain harmful or high-calorie foods, it can be called dietary. It will be even easier and healthier if you exclude potatoes from the composition, replacing them with green beans or green peas.

Vegetable stew with cream

potatoes – 1 kg;
white cabbage – 0.5 kg;
zucchini – 0.5 kg;
tomatoes – 0.5 kg;
cream – 0.2 l;
butter – 50 g;
garlic – 2 cloves;
salt, pepper - to taste.

Cooking method:

Peel the potato tubers and cut them into cubes. The size of the cubes will be optimal if their edge length is about 1 cm.
Wash and, if necessary, peel and seed the zucchini. Cut them into cubes the same size as the potatoes.
Wash the tomatoes. Make a cross-shaped cut on them (on the side opposite the stalk). Boil water and place tomatoes in it. Blanch them for 2 minutes.
Remove the tomatoes from the boiling water with a slotted spoon and plunge them into cold water for a few minutes to cool quickly. Peel the skins from the fruits.
Cut the tomato pulp into small pieces of arbitrary shape. Place in a bowl to allow the juices to drip into it.
Finely chop the garlic with a knife.
Wash the cabbage, remove the top wilted leaves. Cut a piece of the required weight and shred it.
Place oil in the multicooker bowl. Turn on the unit by selecting the “Frying” program. If your appliance does not have such a program, it can be replaced with the “Baking” program.
When the butter has melted, lightly fry the potatoes in it (5 minutes), then add the zucchini and cabbage, fry them along with the potatoes for another 5 minutes. If the cabbage is young, it cooks quickly and therefore is not added first. If you have autumn cabbage, you need to put it in first and only after 5 minutes add potatoes, after another 5 minutes - zucchini.
5 minutes after introducing the zucchini, add tomatoes and chopped garlic to the vegetables. Be sure to pour the juice that drained from the tomatoes into the bowl. Fry all the vegetables together without changing the program for another 10 minutes, then turn off the multicooker for a while.
Add salt and spices to the dish to taste, pour in the cream and mix everything. Turn on the unit by selecting the extinguishing mode. Cook the dish in this mode for 40–50 minutes, depending on the age of the vegetables (young ones always cook faster).

Vegetable stew prepared according to this recipe has a delicate creamy flavor and literally melts in your mouth. Garlic gives it a spicy aroma, and tomatoes give it a slight sourness and a pleasant shade.

Vegetable stew with minced meat in a slow cooker

minced meat – 0.5 kg;
zucchini – 0.5 kg;
potatoes – 0.5 kg;
onions – 0.2 kg;
carrots – 150 g;
vegetable oil – 40 ml;
salt, pepper - to taste;
tomato paste – 20 ml;
water – 50 ml.

Cooking method:

Wash the zucchini, remove seeds and peel, cut into small cubes. If the vegetables are young, you can cut them without peeling them.
Remove the skins from the onion. Cut it into small pieces.
Peel and grate the carrots on a coarse grater.
Peel the potatoes and cut into cubes.
Pour oil into the multicooker bowl and turn on the unit, selecting the “Frying” or “Baking” program. Fry the minced meat for 10 minutes.
Add onions and carrots, fry for another 5 minutes.

This article describes photo recipes step by step with photos - how to cook vegetable stew in a Redmond, Philips or any other model multicooker.

I love autumn very much, not because of the rain and slush, but because it’s time to harvest! It is in the fall that we can stock up on a huge amount of vitamins from our beloved Mother Nature. It's the season for tomatoes, potatoes, beets, eggplant, carrots, onions, bell peppers, and everything we love and appreciate on our table.

To combine all these products, we came up with an excellent dish - Bulgarian vegetable stew. We will cook it in a slow cooker; it preserves all the vitamins and microelements in the vegetables, and it also cooks everything quickly, and there is no need to stir, a real helper in the kitchen of any housewife. The stew is called in Bulgarian because it contains a large amount of bell pepper, and there is a lot of it in Bulgaria and everyone eats it.

This dish is perfect for children, people with various body problems, who are on diets or special diets.

To prepare vegetable stew in a Philips multicooker, we need 1 hour, the number of servings is 4.

Cooking time: 1 hour Servings: 4

Ingredients:

club potatoes – 400 grams;
onion – 1 piece;
carrot – 1 piece;
sweet beets – 1 piece;
medium-sized eggplants - 2 pieces;
ripe tomatoes – 3 pieces;
bell pepper – 4 pieces;
white cabbage – 150 grams;
garlic – 2 cloves;
sour cream 20% - 3 tablespoons;
vegetable oil – 2 tablespoons;
fresh dill and basil - to taste;
salt, freshly ground black pepper - to taste.

How to cook vegetable stew in a Philips multicooker

Let's prepare all the ingredients for preparing Bulgarian vegetable stew in a slow cooker.

It is better to take all vegetables that are overripe, then they will be especially aromatic and juicy, but eggplants, on the contrary, need medium size, then they will have fewer seeds.

You can also add fresh herbs to your taste, for example, parsley or cilantro, I love basil and dill.

Peel all the vegetables, first cut the eggplants into half rings and sprinkle with salt to remove the bitterness.

Cut the onion into cubes, chop the garlic and fry in vegetable oil in a slow cooker for a couple of minutes, turn on the “Frying” mode, if you don’t have it, then “Baking”.

Add diced carrots and coarsely grated beets to the bowl.

I took bell peppers in two colors – red and green. Peel it and cut it into cubes.

Also cut the tomatoes into large cubes, add the vegetables to the multicooker bowl and mix.

Now switch the multicooker to the “Stew” mode. The potatoes need to be cut into cubes, the cabbage should be carefully chopped.

Place potatoes, eggplant and cabbage into a bowl. Season the vegetables with salt and pepper.

Cooking time – 45 minutes.

10 minutes before the end of cooking the vegetable stew in the slow cooker, you need to add finely chopped fresh herbs and sour cream to the bowl, stir and cover again.

That's all, we hear a signal about the end of cooking Bulgarian vegetable stew in a slow cooker.

It can be served either cold or hot. For meat lovers, it can also be added during the cooking process.

A great main dish for the whole family! Bon appetit!

The master class was prepared by Alena Bondarenko

Hearty stew with chicken and pumpkin in a slow cooker

Cooking time: 50 minutes Servings: 6-8

Stew usually comes as a side dish to the main meat dish. But if you add, for example, chicken to it, you will get a fairly self-sufficient lunch, especially if you cook it in a slow cooker, which allows the product to be thoroughly stewed in a short time. In addition, in addition to pumpkin and zucchini, I added potatoes and Chinese cabbage; if you want some sourness, you can add a tablespoon of tomato paste at the end of the stew.

In general, vegetable stew with zucchini and pumpkin is considered a seasonal dish. Although it can be easily prepared if you prepare vegetables for the winter or use store-bought frozen vegetable bags. You can remove some ingredients and add the vegetables you like. If you have fresh herbs, then at any time of the year dinner will be aromatic, reminiscent of summer.

I cooked vegetable stew with chicken and pumpkin in a Mirta MC 2211 multicooker, 5 liter bowl, but this recipe can be easily adapted to any model.

The total cooking time is no more than 50 minutes, of which 10-15 minutes are chopping vegetables and chicken meat and 35-40 minutes are cooking in a slow cooker.

Ingredients:

chicken fillet (any part, preferably breast) – 250-350 grams;
potatoes – 2 pcs. medium size;
onion – 1 pc.;
carrots – 1 pc. medium size;
Chinese cabbage – ½ piece of medium-sized cabbage;
pumpkin – 100 grams (optional);
zucchini – 1 pc.;
garlic – 2 cloves;
salt - to taste;
vegetable oil, refined, for frying – 3 tbsp. spoons

How to cook vegetable stew in a slow cooker with pumpkin and chicken

Peel the potatoes and cut into cubes. Place them on a towel and dry. Turn on the multicooker on the “Frying” mode.

When the temperature begins to increase, pour in the vegetable oil, wait another 2-3 minutes and place the potatoes in the bowl. Fry it until golden brown and a light brown crust forms.

Wash the chicken fillet, cut into layers and then into strips. When the potatoes are browned, place the meat in a bowl and, stirring, fry on the “Fry” mode.

Peel the onions and peel the carrots. Wash the vegetables thoroughly and cut the onion into cubes and the carrots into half rings.

5-7 minutes after you start frying the chicken, place the vegetables in the multicooker bowl and stir.

Chop the Chinese cabbage thinly and add it to the slow cooker with the rest of the vegetable stew with chicken.

Peel the pumpkin and wash it. Cut off the tails of the zucchini. Cut the vegetables into cubes and add to the rest of the stir-fry ingredients.
Stir, turn off the “Frying” mode and turn on the “Stew” mode for 15-20 minutes. Zucchini and squash may release juice, especially if they have been frozen. Fresh vegetables provide less liquid. Salt the dish to your taste. You can add spices. Turmeric and ground paprika perfectly complement the taste and give an interesting color.

When the vegetables are ready, peel a few cloves of garlic and chop them in a garlic press. Add to the bowl of vegetable stew and stir.

Turn off the “Stew” mode and leave the dish on the “Warming” mode. If your multicooker does not have such a mode, then you can skip this step and just hold it in the bowl until it cools.

A hearty stew with pumpkin, zucchini and chicken in a slow cooker is ready. Serve with sour cream or mayonnaise.

A master class on cooking vegetable stew with chicken was prepared by Evgeniya Khonovets (infigirl)

Vegetable stew in a multicooker Redmond

Cooking time: 1 hourServings: 4

We can talk endlessly about the benefits of vegetables, but the fact remains that without them, especially in the winter months, it would be very difficult for us. One of the simplest, but at the same time spectacular and delicious vegetable dishes is considered to be stew. According to tradition, these are vegetables, most often cut into cubes, stewed in sour cream or water, with or without meat; cereal can also be added.

To make the process of preparing vegetable stew completely elementary, you can use a slow cooker.

Why do housewives so often prefer it to a frying pan? In a slow cooker, food processing is more gentle, and as a result, the dishes turn out healthy and juicy; they are not fried, but simmered. Also, in this technique you need to control the entire cooking process less, you can cook without oil and nothing will burn, just add water if the juice released from the vegetables is not enough.

Vegetable stew in a slow cooker does not need to be constantly stirred, violating the integrity of the products and turning them into porridge. As a result, a beautiful dish will lie on the plates.

If there is a lot of liquid, you can remove the vegetables and prepare a sauce from the juice by adding a tablespoon of flour or starch, sour cream or cream.

To make the vegetable stew in the slow cooker satisfying, we recommend adding sour cream during the simmering process. Also remember about your favorite herbal seasonings =)

Use a wide variety of vegetables, depending on what you have at home and in the garden. This is what I have today:

Ingredients:

potatoes - 6-7 tubers;
carrot - 1 piece;
shallots - a handful;
tomato, bell pepper - 1 piece each;
cabbage - 1/4 of a small head of cabbage;
zucchini - 1 small;
garlic - 3 cloves;
water, sunflower oil, salt, spices.

How to cook vegetable stew in a Redmond slow cooker

Peel the potatoes and cut them into fairly large pieces. In general, whoever is used to it

I plan it the same way as for borscht

Finally, peel and cut the zucchini and garlic

Pour all our future vegetable stew into a slow cooker

Fill them with water (about 150 ml) and a drop of sunflower oil.

Salt and sprinkle with your favorite seasonings.

Set to “Stew/soup” mode for 40 minutes

Our vegetable stew in the Redmond slow cooker is ready!

Can be served with meat, fish or as a separate dish.

Bon appetit!

Stew is a dish whose main component is vegetables. It is indispensable for a light dinner or for those watching their figure. But the stew can be more nutritious if you add meat or mushrooms. We will look at several recipes for this excellent dish prepared using a slow cooker.

Vegetable stew in a slow cooker

The dish is good to prepare in the summer, when there is a large selection of fresh vegetables. This stew will be richer and more delicious.

We will need the following ingredients:

3 potatoes;
2 carrots;
2 medium onions;
200 g cauliflower;
100 g pumpkin;
150 g green peas;
2 tbsp. l. tomato juice;
salt and any spices to taste;
greenery.

First, fry the vegetables in the “Fry” mode. Pour vegetable oil into a multicooker bowl and add grated carrots and diced pumpkin. Fry for about 15 minutes, then add chopped onion and cook for 5-7 minutes. Next, we send the potatoes in pieces and cauliflower, divided into inflorescences, for frying. Fry for 10-15 minutes.

Now it’s the turn of the tomato juice - pour it over the vegetables and select the “Stew” mode for 50 minutes. After the time has passed, add green peas, spices, herbs to the stew and simmer for 10 minutes.

ADVICE! The number of ingredients in the stew varies depending on taste preferences. You can also add other vegetables not listed in the recipe - the dish will only be tastier.

Stew with vegetables and mushrooms in a slow cooker

For this recipe you will need 5 medium potatoes, 250 g of mushrooms, 2-3 cloves of garlic, 1 onion, 1 carrot, zucchini, tomato, spices.

First of all, in a slow cooker, fry chopped onions and grated carrots in a small amount of vegetable fat, using the “Baking” mode. This will take about 10 minutes.

We also chop the remaining vegetables, add them to the mushrooms, and sprinkle with spices. Fill the entire contents of the multicooker with warm water so that 2/3 of the vegetables are covered. You can cook in two ways: 50 minutes in the “Baking” mode or 90 minutes using the “Stew” program.

Stew with meat and vegetables in a slow cooker

If your household doesn’t really like vegetable dishes, you can cook a stew with meat. No one can resist this dish!

Let's prepare the following ingredients:

0.4 kg of any meat;
6 potatoes;
2 tomatoes;
1 onion;
zucchini and eggplant, 1 piece each;
1 small bell pepper;
salt and spices.

First, let's take care of the meat: cut it into small slices and fry with onions for 20-25 minutes using the “Baking” program. When the time is up, place the diced potatoes into the multicooker bowl and cook for about 15 minutes.

When the multicooker signal sounds, pour in the remaining ingredients - peeled and diced zucchini, tomato, eggplant. And also pepper, cut into strips, chopped garlic, salt and spices. Add a little water and turn on the “Baking” mode again for 20 minutes.

Before serving the stew, you can sprinkle with any chopped herbs and enjoy the excellent taste of vegetables!

Vegetable stew is considered one of the best summer dishes. Seasonal vegetables are available and their quality is unquestionable. Every housewife will find for herself and her family a recipe that her loved ones will love. Cooking in a multicooker does not require complex special skills: everything is simple and convenient.

Stew cooked in a slow cooker does not require constant stirring; it will not burn, dry out or turn into a mushy mass.

Ingredients:

squash – 460 g;
cherry – 7 pcs.;
garlic – 3 cloves;
potatoes - 3 tubers;
onion – 86 g;
linseed oil – 30 g;
salt - to taste.

Cooking steps:

Chop the onion into squares. Heat the oil in a multi-bowl and add the onion. Enter the “Frying” mode and fry for two minutes.
Chop the garlic. Throw it into the multi-bowl and fry for another 30 seconds.
Wash, peel and cut the vegetables into cubes so that when stewing they do not turn out to be a shapeless mass.
We need to lay out our vegetables one by one. First squash, then potatoes, cherry tomatoes. Sprinkle with salt. Do not stir. Set the “Quenching” mode for 35-45 minutes.
Open the multicooker and mix everything.

A fragrant stew in its own juice is best served with fresh crusty bread, garnished with herbs. Can be supplemented with salted wild garlic or pickled gherkin.

How to cook with pork meat?

Even inexperienced housewives can make this spicy dish a success. A rich vegetable stew with meat in a slow cooker will delight all members of your family.

Ingredients:

pork pulp – 440 g;
potatoes – 430 g;
carrots – 76 g;
avocado – 3 pcs.;
tomato paste – 4 tbsp. l.;
onion – 72 g;
garlic – 3 cloves;
salt - to taste;
pepper – 0.3 g;
olive oil – 95 ml.

Cooking steps:

Chop the pulp into squares. Place in a frying pan and fry without adding oil.
Chop the onion into cubes and the carrot into rounds. Heat the oil in a multi-bowl and add the vegetables there. Fry for two minutes. Add garlic and tomato paste. Transfer the meat, add a little water and simmer for two minutes.
Cut potatoes and avocado into slices. Place everything in a multi-bowl. Add spices. Stir, pour in a multi-glass of water and simmer for 32-42 minutes, stirring occasionally.

The resulting stew will taste better with sour cream or natural yogurt. Complete the meal with flaxseed flatbread or garlic buns.

Vegetable stew with chicken in a slow cooker

Vegetable stew will be loved not only by adults, but also by kids. A dietary low-fat dish will look great in the center of a feast.

Ingredients:

chicken fillet – 420 g;
eggplant – 410 g;
carrots – 83 g;
onion – 155 g;
cherry – 8 pcs.;
Jerusalem artichoke – 2 root vegetables;
sweet potato – 3 pcs.;
salt, pepper - to taste;
corn oil – 85 ml.

Cooking steps:

Rinse the fillet in water and cut into pieces. Fry it in a frying pan with oil, adding salt and pepper. It is important to ensure that the fillet does not dry out or crack.
Chop the vegetables into large squares. Remove the skins from the cherry tomatoes. Pour oil into the multicooker and arrange all the vegetables there in layers. Cover with a lid and simmer for 11 minutes without stirring.
Open the lid, add salt and stir. Leave to simmer for another 14 minutes.
Then add the fried meat to the vegetables and stir. If necessary, add water. Simmer for another 12 minutes.

When the dish is ready, sprinkle with cilantro and parsley and let sit for another 6 minutes. The taste and aroma will be richer, and the color will be more varied.

With eggplants, zucchini and potatoes

Stew with eggplant and potatoes will become your signature dish. Ideal for those housewives who do not want to spend their evenings cooking, but want to spend time with loved ones.

Ingredients:

potatoes – 510 g;
onion – 75 g;
eggplant – 240 g;
zucchini – 260 g;
tomatoes – 2 pcs.;
carrots – 79 g;
pepper – 1 pc.;
sesame oil – 2.5 tbsp. l.;
salt and pepper - to taste.

Cooking steps:

Chop the potatoes. Pour oil into the multi-bowl. In the “Fry” mode, fry the potatoes until golden brown.
Chop the onion into slices and carrots into strips. Add to potatoes and fry.
Chop the eggplants, zucchini and tomatoes into large chunks. Chop the pepper into bars. Place vegetables in a slow cooker, add salt and pepper. Fry for 11-14 minutes, stirring constantly.

This stew can be a main dish for people who are fasting. It is so delicious that you will make it daily for your family.

With the addition of cabbage in a slow cooker

Using a multicooker, you can program a dish and add all the ingredients for dinner in the morning. There are no perishable ingredients among the ingredients, and you don't have to worry about the end result.

Ingredients:

kohlrabi cabbage – 326 g;
zucchini – 290 g;
eggplant – 239 g;
tomatoes – 2 pcs.;
onion – 81 g;
carrots – 79 g;
pepper – 1 pc.;
linseed oil – 82 ml;
salt, pepper powder - to taste.

Cooking steps:

Chop the cabbage. Place it in a multi-bowl with butter.
Chop the zucchini, eggplant into large slices, pepper into bars, and the onion into half rings. Grate the carrots with a grater. Place everything in the slow cooker.
Remove the skins of the tomatoes and coarsely chop the pulp and seeds. Throw into the bowl. Pour a glass of ice water. Salt and pepper. Set the “Extinguishing” mode for 24-32 minutes.

From the juice from vegetables that remains after cooking, you can make a warm gravy or creamy sauce by adding sifted flour and simmering a little more.

With minced meat

Using minced meat in a dish, you can get an expressive piquant taste.

By mixing different types of meat, the housewife independently regulates the texture and tenderness of the food. It is better to use young eggplants, they do not crumble into fibers.

Ingredients:

minced meat – 410 g;
eggplants – 360 g;
Jerusalem artichoke – 4 pcs.;
pepper – 1.5 pcs.;
onion – 94 g;
carrots – 86 g;
tomato paste – 2 tbsp. l.;
garlic – 3 cloves;
sesame oil – 2.5 tbsp. l.;
salt - to taste.

Cooking steps:

Chop the eggplant into large rings. Pour in salted water for 16 minutes.
Chop the onion into thin bars. Chop the garlic. Heat the oil in a multi-bowl. Fry the onion and garlic for 3 minutes.
Place the minced meat there and fry for a couple of minutes, stirring occasionally.
Cut the carrots into rings and the pepper into strips. Pour everything into a multi-bowl and simmer for 6 minutes.
Add eggplant, tomato paste, multi-glass of water and salt. Turn on the “Extinguishing” mode for 12-13 minutes.
Cut Jerusalem artichoke into slices. Place in a slow cooker and simmer until done.

Serve the dish in a deep bowl, garnishing with parsley and dill in advance. Dark beer or carbonated birch sap is served as a drink.

Lenten vegetable stew in a slow cooker

An ideal dish for Lent. Suitable for those who adhere to diet and proper nutrition.

Ingredients:

zucchini – 290 g;
onion – 94 g;
potatoes – 230 g;
pepper – 1 pc.;
beans in tomato – 1 can;
sesame oil – 92 ml;
salt - to taste.

Cooking steps:

Chop the onion into rings. Using the “Fry” mode, heat the onion in oil until golden brown.
Wash the vegetables and cut into large squares. Place into the multi-bowl one at a time without stirring. Turn on the “Extinguishing” mode.
After 14 minutes, place the beans in the tomato, a multi-glass of water and salt. Mix everything and continue to simmer for another 18 minutes.

For those who like their lean zucchini stew a little spicier, you can add chili pepper or crushed ginger root. To add sweetness, complement the dish with lingonberry jam or baked red apples.

Sausage

To ensure that the dish has a smoky flavor, it is better to use smoked sausage rather than boiled or dried. Smoked brisket and ham are suitable.

Ingredients:

smoked sausage – 326 g;
zucchini – 435 g;
Jerusalem artichoke – 1 piece;
red turnip – 294 g;
onion – 89 g;
carrots – 81 g;
peas – 90 g;
salt - to taste;
corn oil - 3 tbsp. l.

Cooking steps:

Pour oil into a multi-bowl and add chopped onion. Fry for 2 minutes and add the chopped carrots. Fry for 1 minute.
Place Jerusalem artichoke and sausage, cut into cubes. Simmer for about 3 minutes, stirring.
Chop the remaining vegetables coarsely and place in a multi-bowl. Sprinkle peas on top. Salt and add a little water. Mix everything well and simmer for 20 minutes.

My family will be delighted with this dish. Even the pickiest people will like the smoky aroma. Serve the stew on lettuce leaves. You can decorate with lingonberries or cranberry syrup.

With rice in a slow cooker

The satiety of rice and the benefits of vegetables complement each other perfectly. The delightful aroma will captivate, stimulating the appetite.

Ingredients:

zucchini – 460 g;
rice – 220 g;
carrots – 78 g;
potatoes – 358 g;
onion – 73 g;
tomato paste – 4 tbsp. l.;
linseed oil – 4 tbsp. l.;
salt, pepper - to taste.

Cooking steps:

Peel and rinse vegetables.
Chop the onion. Grate the carrots. Fry for 3 minutes in a slow cooker in oil.
Chop the potatoes coarsely and add them to the vegetables. Fry for another 6 minutes, stirring.
Cut the zucchini into slices. Pour over the potatoes, setting the “Stew” mode.
Rinse the rice and pour it into the multicooker, distributing it evenly over the bottom. Pour the water. Simmer for 22-29 minutes.
7 minutes before readiness, add tomato paste, salt, pepper, and mix everything.

It is better to serve this stew with sour cream or cheese and onion sauce. The dish is complemented with grain bread croutons and cold kvass with ice.

Mushroom stew with beef

Mixed with meat, mushrooms give an indescribable aroma and subtle notes of aftertaste.

The dish will delight guests, captivating with its tenderness, lightness and pleasant uniform texture.

Ingredients:

beef – 535 g;
mushrooms – 324 g;
potatoes – 227 g;
carrots – 75 g;
onion – 147 g;
tomatoes – 3 pcs.;
salt, pepper - to taste;
corn oil – 105 ml.

Cooking steps:

Rinse the meat and chop into bars. Fry in hot oil in a slow cooker for 11 minutes.
Chop the onion, grate the carrots and add to the beef. Fry for 6 minutes.
Chop the mushrooms into layers. Place in a multi-bowl and fry for 8 minutes. It is important not to overcook the mushrooms.
Remove the skin of the tomato and chop the pulp. Add to dish along with salt, pepper and a multi-cup of water. Simmer for 17 minutes.
Cut the potatoes into slices. Place in a multi-bowl, add water and simmer for about 27-32 minutes over medium heat.

Season the finished dish with sour cream and crumble green onions on top. You can top the stew with dill sauce or fresh goat yogurt.

Vegetable stew is best prepared from fresh seasonal vegetables, rich in vitamins. This is the kind of stew that turns out truly delicious. This juicy and satisfying dish will amaze you with its ease of preparation and excellent results.