Vegetable stew in a slow cooker

Vegetable stew is one of the easiest dishes to cook in a slow cooker. You can cook it in a slow cooker of any company. For the preparation of this dish uses vegetables with different taste and a large supply of nutrients.

With the help of the multicooker, you will easily get to your table this tasty and healthy dish. Vegetable stew in a slow cooker does not burn and turns out very juicy. In addition, a dish prepared in this way is beautifully stored and remains fresh for quite a long time.

Vegetable stew with eggplants in a slow cooker

Composition:

• Eggplant - 2 pcs.
• Courgettes - 2 pcs.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomatoes - 3 pcs. (medium size)
• Vegetable oil - 2 tbsp.
• Salt, pepper - to taste

Cooking:

1. All vegetables must be thoroughly washed. Eggplants need to be peeled, cut into cubes, salt well and let them soak for a while. This way we get rid of the bitterness of these vegetables.
2. Zucchini also need to cut into cubes. Carrots should be cut into thin slices, and onions - in half rings.
3. Tomatoes need to pour in boiling water, and then immediately with cold water. So they will be easier to peel. Cut one tomato into slices, and the other two into cubes.
4. First, place the carrot in the crock-pot and fry it in vegetable oil in the Baking mode. When the carrot is ready, we postpone it.
5. In the same oil, in which the carrots were fried, we place the vegetables. We do it in layers. First we lay out the eggplants, then the tomatoes, the zucchini, again the tomatoes, the onions, once more the zucchini, carrots and tomatoes, cut into slices. Each of the vegetable layers must be seasoned with salt and pepper to your taste. All this is left in the crock-pot in the "Baking" mode for an hour.
6. When the stew is ready, turn on the heating mode in the slow cooker and let the stew stand for 20 minutes.

Vegetable stew with sour cream in a slow cooker

Composition:

• Zucchini (medium size) - 1 pc.
• Tomato (large) - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes (medium) - 3 pcs.
• White or cauliflower - ¼ head
• Thick sour cream - 2-3 tbsp. (with a slide)
• Sunflower oil
• Salt and spices - to taste
• Water

Cooking:

1. Vegetables should be washed before cooking. Cut potatoes, zucchini and tomato into cubes. Cabbage should be finely cut into strips. Finely chopped and onion. Grate carrots.
2. Place the onions and carrots in the multicooker bowl and, in the Baking mode, roast them in sunflower oil. You need to pass about 10 minutes.
3. When the onions and carrots are ready, put the chopped vegetables in there. First put potatoes in a slow cooker, then cabbage, followed by zucchini and tomatoes.
4. Salt and pepper all the ingredients, and also add bay leaf.
5. Sour cream must be diluted with water. Water can add as much as needed to get the desired consistency of stew. Sour cream with water, add to vegetables.
6. Set the baking mode in the multicooker and the time is 50 minutes. Once the time is up, the stew is ready.
7. Before serving, try the potatoes. If he is not fully prepared, leave the stew in the slow cooker for another 10-15 minutes.
8. Before serving, the stew must be mixed.

Vegetable stew with meat and mushrooms in a slow cooker

Composition:

• Meat - 500 g
• Mushrooms - 250 g
• Potatoes (large) - 4 pcs.
• Zucchini - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth
• Sunflower oil
• Water
• Salt and spices - to taste

Cooking:

1. Cut the meat into small pieces. Onions must be cut into cubes, and carrots rubbed on a coarse grater.
2. In a slow cooker, pour oil, put the meat in there, set the slow cooker in the "Baking" mode for half an hour. Thus, the meat should be stewed for 20 minutes. When this time expires, add onions and carrots to the meat, mix. Vegetables with meat should be stewed before the multicooker signal (another 10 minutes).
3. While the meat is in the slow cooker, you have the opportunity to prepare vegetables. Potatoes, tomatoes, zucchini and Bulgarian pepper must be peeled, washed and cut into cubes. Mushrooms can also be cut. If you use frozen mushrooms that are cut into plates, leave them on.
4. As soon as the readiness signal sounds, add chopped vegetables and spices to taste and salt the dish.
5. Fill the future with stew water. It is better to use hot water to start the dish immediately.
6. In the "Baking" mode, cook the stew in a slow cooker for 50 minutes.

Vegetable stew with chicken in a slow cooker

Composition:

• Chicken breast
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Mushrooms - 150 g
• Zucchini - the amount should roughly match the number of potatoes
• Bell pepper
• Mayonnaise - 3 tbsp.
• Mustard - 1 tsp
• Parsley
• Salt

Cooking:

1. Mix the mustard with mayonnaise and add the chopped rooster to the mixture. Coat the breast pieces with this mixture and leave to marinate for an hour. Add some salt to the marinade.
2. Wash and brush the mushrooms and vegetables. Cut these ingredients into equal pieces. The size of the pieces should be medium.
3. Switch on the crock-pot to the "Baking" mode, place the breasts there, before pouring some sunflower oil into the slow-cooker. Fry the meat on both sides for 20 minutes.
4. Then add all the chopped vegetables to the meat, mix everything thoroughly and pour some water. Put the slow cooker into the "Quenching" mode and leave the dish in it for 30 minutes.
5. When the timer notifies you of the completed mission, open the multicooker lid, mix the contents and salt. Leave still to cook for 5-10 minutes, turning on the "Baking" mode.

See also:Stewed vegetables in a slow cooker: recipes

Vegetable ragusamo by itself is a tasty and healthy dish. Stew cooked in a slow cooker, among other things, saves you time and effort. The slow cooker better preserves the benefits of the products and preserves the freshness of your dishes for a long time. And how calorie vegetable stews and how it affects weight, read the article Stew Vegetable: calorie.