Vegetable stew is light and at the same time a hearty dish that can be prepared from available vegetables. Such dishes are traditionally prepared in the kitchen of different peoples of the world. The stew (French ragoûter - exciting appetite) is prepared by stewing on low heat (sometimes with preliminary frying) a multicomponent dish. The word "stew" took root quite quickly with us, so they began to call food made of pieces of stewed vegetables with meat or mushrooms. Combinations of vegetable stew in a slow cooker can be very diverse. Fans to experiment with tastes and combinations probably have several basic stews in stock.

It is not difficult to cook vegetable stew in a slow cooker. The advantage of this method of cooking in the ability to simmer vegetables at low temperatures, thanks to this stew, comes out juicy and does not burn. In addition, it is not necessary to pre -fry vegetables in a pan with spraying oil spray. Thanks to the preparation in the slow cooker, vegetables in stew will preserve a large number of vitamins - we will get not only juicy and tasty, but also a healthy dish that will become well absorbed.

Vegetable stew in a slow cooker with eggplant

Necessary ingredients:

• medium -sized eggplant - 2 pcs.;
• potatoes - 4 pcs.;
• tomatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 1 head;
• 2-3 cloves of garlic;
• vegetable oil - 1 tbsp.;
• salt, black pepper, seasoning “fragrant herbs”, greens to taste.

Cooking method:

1. Subtle the washed vegetables on a paper towel, cut potatoes, eggplants and carrots with pieces of potatoes. We cut the onion finely.
2. We scald with boiling water tomatoes and remove the skin, chop.
3. Turn on the slow cooker for 25 minutes in the "baking" mode, add 1 tbsp. vegetable oil. Fry the onion with carrots in a slow cooker for 10 minutes, stirring periodically.
4. Add potatoes to the slow cooker and simmer for about 15 minutes, mixing from time to time.
5. Salt and pepper to taste, if desired we fall asleep from the seasoning from fragrant herbs. Add eggplant and tomatoes to the prepared vegetable mixture, mix and leave to languish in the “extinguishing” mode for half an hour. A couple of minutes before cooked in vegetable stew in a slow cooker with eggplant, you need to add finely chopped garlic with herbs.

Vegetable stew in a slow cooker with chicken and mushrooms

Such a dish was also prepared by our grandmothers in the furnace. Vegetable stew with chicken and mushrooms immediately includes meat and a side dish, the dish turns out delicate and literally melts in the mouth. Consider the recipe for the preparation of vegetable stews with chicken and mushrooms in a slow cooker, designed for 4 servings.

To prepare the dish, you will need:

• half a kilo of chicken;
• potatoes - 400 g;
• zucchini - 250 g;
• carrots - 100 g;
• onions - 120 g;
• bulgarian pepper - 2 pcs.;
• champignons - 200 g;
• meat broth - 120 g;
• vegetable oil for frying - 1 tbsp.;
• greens, pepper, salt.

Cooking method:

1. We set the “baking” mode and add vegetable oil to the slow cooker. We fall asleep chopped chicken and champignons, fry them for 15 minutes.
2. At this time, cut the vegetables and add them to the slow cooker, pour 120 g of broth and mix.
3. We turn on the mode of the “extinguishing” multicooker for 25 minutes, and then add salt and pepper, mix.
4. We set the "baking" mode for 10 minutes. Add chopped greens.

Vegetable stew in a slow cooker with chicken and mushrooms is served hot, with sour cream.

Vegetable stew adjapsandal in a slow cooker

Try to cook in a slow cooker vegetable stew Adjapsandal - a traditional dish of Georgian cuisine.

Necessary ingredients:

• bulgarian pepper - 2 pcs.;
• pitch beans - 350 g;
• tomatoes-2-3 pcs.;
• eggplant - 2 pcs.;
• onions - 2 heads;
• garlic-2-3 teeth;
• cinza greens - a bunch;
• basil - two branches or 1/2 tsp. dried basil;
• pepper black peas - 10 pcs.;
• vegetable oil for frying - 1 tbsp.;
• salt.

Preparation to stew in stages:

1. We cut the eggplant with cubes, sprinkle with salt and leave to lie so that bitterness leaves them.
2. Grind the onion, cut into slices of medium -sized tomatoes and bell pepper.
3. We put a multicooker in the "baking" mode for half an hour, add sunflower oil to the bowl and fry the onion on it for 15 minutes.
4. After that, add Bulgarian peppers and tomatoes to the bowl, mix and reinforce for 10 minutes (it is recommended to do this with an open multicooker lid).
5. Wash the pieces of eggplant from salt.
6. Next, add eggplant and patch beans to the slow cooker. You can add water to the stew - so that it almost covers vegetables.
7. Cover the slow cooker with a lid and turn on the “Extinguishing” mode for an hour.
8. 15 minutes before the end of the extinguishing, add the crushed greens of cilantro and basil, garlic, black pepper peppers - and mix.

At the end of the extinguishing, aromatic vegetable stew adjapsandal in the slow cooker is ready. We ask to the table!

Vegetable stew in a slow cooker with mushrooms and cabbage

This stew has a successfully selected combination of ingredients. To prepare vegetable stews in a slow cooker, you need to choose high -quality products, as well as add a drop of good mood - so we get a vitamin tasty dish that stimulates appetite.

For vegetable stew in a slow cooker with mushrooms and cabbage, we will need the following ingredients:

• mushrooms (forest or champignons, oyster mushrooms) - 350 g;
• cabinet of cabbage;
• carrots - 2 pcs.;
• half a root of celery;
• bulgarian pepper-2-3 pcs.;
• 1 bank of canned beans;
• onions - 1 head;
• garlic-1-2 cloves;
• salt, pepper, greens to taste;
• vegetable oil for frying - 2 tbsp.

Method of preparing vegetable stew in a slow cooker with mushrooms and cabbage:

1. Cut the onions and mushrooms with small pieces. Turn on the slow cooker in the "baking" mode and fry them for 8 minutes.
2. Turn on the slow cooker in the "extinguishing" mode for 30 minutes. Clean celery and carrots, grate them, add them to a slow cooker and lay out for 8 minutes.
3. While the vegetable mixture of mushrooms is stewed, you can cut into half rings bell pepper, chop the cabbage. Pour them into a slow cooker, salt and add spices, leave to languish.
4. At the end of cooking, add canned beans, finely chopped garlic and greens to taste.

A fragrant delicious dish - vegetable stew in the slow cooker with mushrooms and cabbage is ready.

Vegetable stew in a slow cooker with meat and quince

The multicomponent composition of the stew leaves a place for imagination. You can diversify the composition of familiar dishes in different ways. For example, to give vegetable stew in a multicooker with meat a delicate taste, you can add a little fruit to it. Perfectly softens the taste of the Aiva dish, well combined with meat and vegetables. When extinguished in a slow cooker, her tart will muffle, and a delicate sweetish aftertaste will acquire the stew.

For vegetable stew in a slow cooker with meat and quince, we will need the following ingredients:

• potatoes - 5 pcs.;
• aiva-2-3 pcs.;
• low -fat pork - 500 g;
• onions - 1 head;
• carrots - 1 pc.;
• half a glass of water;
• vegetable oil for frying - 1 tbsp.;
• tomato sauce - 4 tbsp.;
• flour - 1 tbsp.;
• salt, black pepper.

Cooking method:

1. Set the "baking" mode and add 1 tbsp to the multicooker bowl. vegetable oil.
2. Cut the meat in small pieces and fry for 8 minutes until golden crust.
3. While the meat is fried, you can clean the potatoes and quince and cut them with cubes.
4. Remove the meat from the slow cooker and put it on the plate.
5. Fry in the same butter in the bow of onions and carrots - for 5 minutes, then pour potatoes and quince in a multicooker, as well as meat.
6. Add flour, tomato sauce, as well as salt and pepper.
7. Set the “Extinguishing” mode and languish the fruit-vegetable mixture of meat for 40 minutes.

Next, take out the finished dish from the slow cooker, you can add parsley and other greens to it to it. Vegetable stew in a slow cooker with meat and quince is ready, pleasant appetite!

Vegetable stew in a slow cooker. Video