The stew is considered one of the easiest to prepare dishes. For example, the usual traditional version of vegetable stews will require a minimum of effort from the cook: vegetables need to be cleaned, cut, put in a container and simmer until fully readiness. If you have a multicooker, then this process will become even easier, because you will not need to follow the time and be afraid that the dish will be burdened. In addition, the stew in the slow cooker is especially delicate, juicy, and also retains the maximum amount of nutrients. We have collected several interesting recipes for this dish for you in this article.

Vegetable stew with cream in a slow cooker

Tender cream is combined with ripe vegetables, creating a harmony of taste and aroma. Such a stew prepared in a slow cooker for lunch for your family will surely be appreciated. This recipe uses very few ingredients, their list is given below:

• potatoes - 1.5 kg;
• tsukkini - 1 pc.;
• tomatoes - 2 pcs.;
• cabbage - 1 kg;
• cream - 1 cup;
• garlic, salt, pepper - to taste;
• butter - 50 g;
• vegetable oil - 20 g.

Vegetable stew in a slow cooker is prepared to extreme, we will describe this process in stages:

1. Remove the peel from the potatoes, and the upper leaves from cabbage. From the zucchini, cut the tail, if the vegetable is young, then clean the seeds and remove the peel.
2. Wash the products and cut them with cubes of about the same size, chop the cabbage with petals, pass the garlic through the press.
3. Turn on your multicooker in the "Frying" or "baking" mode, pour in vegetable oil and put a piece of butter. When the oil heats up, first lower the potatoes into it and fry it a little. Then add the rest of the vegetables, add up and pepper them to your taste, pour the cream and close the lid.
4. Activate the “Extinguishing” program and prepare the stew in a slow cooker for 1 hour.

If at the exit you want to get a dietary dish, then the oil can not be used. Just put all the ingredients in the bowl and simmer in the cream for at least 1 hour. We hope that you and your household will definitely like the stew in the slow cooker. Enjoy your meal.

Georgian stew in a slow cooker

Georgian cuisine involves the use of a large number of spices, as a result of which the dishes are sharp and spicy. If you are a lover of piquant tastes, try cooking Georgian stew in a slow cooker according to this recipe. So, here is the list of products that you will need to use:

• potatoes - 1 kg;
• tomatoes - 0.5 kg;
• eggplant - 1 kg;
• sweet pepper - 2 pods;
• sharp red pepper-1-2 pods;
• onions - 2 heads;
• garlic - 3 cloves;
• spicy herbs: parsley, cilantro, basil, dill, thyme-4-5 twigs;
• salt, sugar - to taste;
• vegetable oil-3-4 tbsp.

To prepare Georgian stew in a slow cooker, follow our instructions:

1. Prepare the eggplant by washing them in water and cutting off the dark skin. Chop the vegetables with rings, put in a deep bowl, sunbathe and leave for half an hour. After 30 minutes, rinse the eggplant with clean water.
2. Peel the potatoes, cut into cubes. In a slow cooker, heat the vegetable oil by putting the device in the "Frying" mode. Put the potatoes and fry it for about 20 minutes to half a month.
3. Meanwhile, prepare the rest of the vegetables: tomatoes, onions, sweet and sharp pepper. Wash the products and remove all the excess, then chop the onion and pepper in half rings, tomatoes with slices. Lower the ingredients in the bowl with potatoes, put the eggplant there, add salt and a little sugar to taste, and then mix the products.
4. Close the lid, put the device in the “Extinguishing” mode and prepare the stew in a slow cooker for 1 hour.
5. Peel the garlic from the husk and finely cut. Wash the greens thoroughly under the tap, chop it. About 5 minutes before the end of cooking, pour the garlic and spicy herbs into the dish and mix everything again.

Georgian stew in a slow cooker is ready. It is served on the table as an independent dish. Fresh crispless bread or Georgian lavash remarkably complement the taste of such a stew.

Stew in a multicooker with pumpkin and mushrooms

Such stew in a slow cooker is best cooked in the fall, in the season of ripening of pumpkin and mushrooms. If you want to try something original, make the stew in a slow cooker according to our recipe. First, look at the list of what you need:

• pumpkin - 1 kg;
• onions - 1 pc.;
• oyster mushrooms - 300 g;
• zucchini - 2 pcs.;
• sweet pepper - 1 large pod;
• sharp pepper - 0.5 pods;
• tomatoes - 4 pcs.;
• lemon - 1 pc.;
• garlic - 2 cloves;
• olive oil - 5 tbsp.;
• cins, thyme-4-5 twigs;
• water - 200 g;
• salt, black pepper - to taste.

The method of preparing pumpkin stew in the multicooker is given below:

1. Remove the skin and seeds from the zucchini and pumpkin. Cut the vegetables with cubes and put in a deep container. Grate the zest on a fine grater, and squeeze the juice out of the pulp. Mix zest with juice, salt and 2 tbsp. Olive oil, and then pour this marinade a pumpkin with a zucchini. Leave the products for 30-40 minutes.
2. Wash thoroughly under the tap and cut into pieces thoroughly.
3. Clean the onion and chop it with thin half rings. From the peppers, clean the cores and cut the pods strips. In the bowl of the multicooker, heat the half of the remaining olive oil and put a bow with pepper there. Pass them for 10 minutes until the pepper becomes soft.
4. Remove the skin from tomatoes. To do this, make cuts on them and lower it into boiling water for 1 minute. Then grind tomatoes in a meat grinder or in a blender. When the onion with pepper is fried, pour the tomato into the bowl, sunbathe to taste, stir the sauce and cook it for 30 minutes in the "extinguishing" mode. Then pour the mass from the multicooker and wash the bowl.
5. Pour the remaining oils into the multicier container, turn on the “Extinguishing” program, put a pumpkin with zucchini, mushrooms, chopped greens and garlic on the bottom. Pour in the water, close the lid and prepare the stew in a slow cooker for 1 hour. During this time, the pumpkin should become soft and tender.
6. Lay the finished stew on portioned plates, and pour on top with a finished tomato sauce.

Pumpkin stew in a slow cooker is ready. Treat your relatives with this delicious and unusual autumn dish, pleasant appetite.

Media in a slow cooker

The beauty of vegetables is that they are perfectly combined with both meat and seafood. Do you want to please your family with something unusual or want to prepare a romantic dinner for your loved one? Our recipe with mussels in a slow cooker will probably be useful to you. Here is a list of necessary ingredients:

• purified mussels - 400 g;
• black olives - 100 g;
• sweet red pepper - 2 pods;
• celery root - 1 pc.;
• young zucchini - 1 pc.;
• broccoli - 0.5 kg;
• flour - 2 tbsp.;
• refined vegetable oil - 4 tbsp.;
• salt and black pepper - to taste.

We describe in detail the process of making such stew in a slow cooker:

1. Wash all the vegetables well. Cut the zucchini and celery in small cubes, pepper - strips. Divide broccoli into inflorescences.
2. Turn on the slow cooker and select the Baking option on the panel. Pour half of the vegetable oil into the bowl of the device and lower the prepared vegetables into it. Fry them with a closed lid for 30 minutes, sometimes not forgetting to mix with a spatula.
3. Rinse and dry mussels, then roll in flour from all sides. When the vegetables are ready, remove them from the slow cooker, add the rest of the vegetable oil and lay out the mussels. Fry them with an open cover for 5-6 minutes. Then put the vegetables back into the bowl, add olives, salt with pepper, close the lid and prepare the stew in the slow cooker for another 5 minutes.

Tasty and unusual stew with mussels in a slow cooker is ready. Serve it to the table with your favorite wine. Enjoy your meal!

Mushroom stew in a slow cooker

Fragrant, fragrant forest mushrooms in combination with a soft taste of cream and oil will make you experience real culinary pleasure. It is not difficult to cook such stew in a slow cooker if you have all the ingredients below:

• fresh forest mushrooms - 0.5 kg;
• cream with fat content of at least 30% - 100 g;
• butter - 20 g;
• garlic - 1 clove;
• chicken broth - 1 cup;
• onion-2 pcs.;
• green onions - 5 shooters;
• thyme - 2 branches;
• salt, black pepper - to taste.

Cook mushroom stew in a slow cooker by steps:

1. Soak forest mushrooms in water for 1 hour to get rid of sand. Then rinse them and cut into cubes.
2. Shortly chop the onion and garlic. Put a piece of butter in the slow cooker, heat the device in “Frying” mode and pass the products for 10 minutes, stirring with a spatula.
3. Then lower the mushrooms into the bowl and fry them for 20 minutes until the liquid evaporates.
4. Then add the broth to the dish, stir all the ingredients and simmer for 5 minutes. After that, pour the cream, pour salt and pepper and prepare the stew in a slow cooker for another 5 minutes.
5. At the end of cooking, put in a dish chopped green onions and thyme.

Mushroom stew in a slow cooker is perfect for a side dish of potatoes or spaghetti.

Star in a slow cooker. Video