How to cook vegetable stew in a slow cooker. Vegetable stew in a slow cooker (stewed vegetables)

This nutritious dish can be prepared from a variety of ingredients. Vegetable stew in a slow cooker - which recipes deserve the most attention? How long does the cooking process take?

Zucchini stew

Take 2 zucchini, tomato, onion, bell pepper, 5 potatoes. Additional ingredients – 2 tbsp. tomato paste, seasonings, salt, pepper and oil.

Cut the peeled and washed potatoes into slices (optimal thickness - 0.5 cm). Grease the bowl with oil, add potatoes, season and salt. Distribute onion half rings on top (half of the available quantity). The following layers: pepper (cut into strips), tomato slices, onions and zucchini slices (salt and season each layer). Dilute the tomato with water (200 ml). Pour the sauce into a bowl, sprinkle the dish with herbs. Cook for 1 hour (Baking).

Pumpkin stew

To prepare vegetable stew in a slow cooker, take 600 g of pumpkin and beef, as well as potatoes and carrots (700 g and 200 g, respectively). Don't forget about onions (1 pc.), spices and salt.

Fry the meat in vegetable oil (Frying). After 20 minutes, add chopped onion and grated carrots. After 5-7 minutes, add the potato pieces. Fry it along with the meat. Then comes the turn of the pumpkin (cut the pulp into cubes, add to the total mass). Add the required amount of salt water (not higher than the level of the vegetables). Add spices. Cook for 1 hour 20 minutes (Pilaf or Stew mode). For a savory, thick sauce, add broccoli halfway through the cycle.

Potato stew

To get a delicious dietary stew, take 5-6 potatoes, as well as bell peppers, garlic cloves, carrots, tomatoes and zucchini (2 pieces in total). You will also need vegetable oil, seasonings, and salt.

Peel and cut the vegetables. Grease the bowl. Place the potatoes on the bottom, then arrange half the carrots in a row, as well as peppers and zucchini (use all of them). Place the remaining carrots on top. Place the garlic cloves between the layers (do not cut the garlic, just peel it). Season, add salt, add a spoonful of oil. Cook for 40 minutes (Baking). Add time if necessary.

Stew with cabbage

Cabbage stew can be eaten even during a diet. Take a small forkful of cabbage, carrots and zucchini (1 piece each), onion and pepper (2 pieces each). You will also need spices, garlic (2 cloves), salt, vegetable oil (2 tbsp).

Peel, wash, cut the vegetables (chop the cabbage quite coarsely). Pour a spoonful of oil into the bowl, add cabbage (season and salt). Next, place zucchini slices (also season and add salt), carrot strips, onion half rings, and pepper cut into strips (don’t forget to season as well). Cut the garlic into slices and place on top. Add another spoonful of oil. Set the stew mode, cook for 40-50 minutes.

Vegetable stew with mushrooms

The most flavorful stew is made from mushrooms. You will need carrots, zucchini, tomato and onion (1 piece each), potatoes (2 pieces), 150 g of mushrooms (take champignons). Flavor the dish with oregano, allspice, and bay leaf. Don't forget the salt. You can also add a pinch of sugar (to balance the taste).

Peel the onion and cut into cubes. In Fry mode, heat 2 tbsp. oil, add onion, fry until transparent. Then add chopped vegetables (potatoes, carrots, zucchini). Simmer for 10 minutes. Add mushroom slices and diced tomato (peel it off) to the total mass. Season, add salt. Cook for 35-40 minutes (Stew).

Vegetable stew with turnips

This stew will appeal to those who like to experiment. Take turnips (1 piece), carrots and potatoes (3 pieces each), half a fork of cabbage, canned peas (half a jar). Use salt and spices to taste.

Peel and cut the vegetables. Pour 2 tbsp into the bowl. vegetable oil, add all the vegetables, season, salt. Cook in Sauté mode for 30 minutes. Then add green peas. Warm the dish for another 10-15 minutes (Keep Warm).

Stew with eggplant

To prevent eggplants from becoming bitter, peel, cut and salt them in advance (you will need 2 fruits to prepare the stew). After 30 minutes, drain the juice and rinse the eggplant slices. Prepare the remaining ingredients: onions, carrots and peppers (2 pieces each), as well as tomatoes (3 pieces). Clean and cut everything. Pour oil (2 tbsp) into the bowl. Lay out the vegetables in layers, interspersed with tomatoes (the bottom layer is carrots). Season each layer. Cook for 1 hour (Baking) and then leave to warm for 20 minutes.

Vegetable stew in a slow cooker can be prepared either with or without the addition of liquid (juicy ingredients release the juice - tomatoes, zucchini, etc.). Both options are worth considering.

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.

Vegetable stew is a wonderful dish: tasty, healthy and satisfying. And during the vegetable season it is also quite inexpensive. Cooking vegetable stew in a slow cooker is much more convenient than on the stove, but it turns out no less tasty!

Vegetable stew with eggplants

You will need:

Three large potatoes;
One medium zucchini;
Three medium tomatoes;
Three medium bell peppers;
One medium sized carrot;
Two large onions;
A couple of medium-sized eggplants;
A tablespoon of salt (to taste);
Two or three tablespoons of sugar (also to taste);
Favorite seasonings (ready-made “For Potatoes”, pepper, a little “Khmeli-Suneli” are good) - to taste;
Vegetable oil for frying.

Cooking in a slow cooker:

Prepare the vegetables: rinse and peel the potatoes, eggplant, carrots, peppers and onions. The onion should be cut into cubes, and the carrots into half rings.
You need to pour oil into the bottom of the multicooker, add chopped vegetables, and set the “Frying” program (in some models, “Meat”) for thirty to forty minutes.
Cut the potatoes into small cubes about two by two centimeters. Add it to the onions and carrots and fry for five to seven minutes.
Cut the pepper into small pieces, as if you were adding it to a salad, and add to fry with other vegetables.
Chop the peeled eggplants into one-by-one centimeter cubes. Add eggplants to the rest of the vegetables (they have a special taste)
Cut the zucchini like the eggplants, only with the peel, and add to other vegetables.
Pour boiling water over the tomatoes so that the skins can be removed. Peel them and cut them into one by one centimeter cubes. Add to the rest of the ingredients and pour in about half a liter of water. Add spices and stir the dish.
Set the “Vegetables” or “Stew” mode in the multicooker. If your model has a pressure cooker, close the valve and switch it to pressure cooker mode. For a model with a pressure cooker, set the time to 10 minutes or use the standard time set by the program.
Ready! Fresh stew can be sprinkled with finely chopped dill and parsley.

Vegetable stew with cabbage

You will need:

Medium carrots;
Two large onions;
Medium sized zucchini;
Potatoes - three pieces (large);
Half a head of cabbage weighing one and a half kilograms;
Two large tomatoes;
Two medium bell peppers;
Vegetable oil;
Salt, spices and sugar - to taste.

Preparation:

Rinse the vegetables thoroughly, peel the potatoes, onions and carrots. Pour vegetable oil into the multicooker bowl and set the “Frying” or “Meat” program for thirty minutes.
Cut the onion into small cubes and add it to the slow cooker. Chop the carrots into half rings and add to the onion. Lightly fry the vegetables until they turn golden brown.
Chop the cabbage and add to the frying. It also needs to be lightly fried.
After the cabbage has reduced in volume by one third, add salt, sugar and seasonings and stir.
Tomato area boiling water and peel. Finely chop them into cubes and add to the cabbage. Let them fry for about two minutes.
Cut the potatoes into two by two centimeter cubes and add to the rest of the vegetables.
Cut the zucchini into one by one centimeter cubes and add it to the multicooker bowl.
Add water until it barely covers the potatoes.
Set the multicooker mode to “Vegetables” or “Stewing”. If possible, switch the device to pressure cooker mode. In pressure cooker mode, set the time for 10 minutes, or leave it as set by the program. Cook until the end of the program.
Ready! After cooking, you can sprinkle the stew with finely chopped green onions, dill and parsley.

Vegetable stew with mushrooms

You will need:

300-400 grams of champignons;
Three tablespoons of sour cream;
Five or six large potatoes (depending on size);
Large zucchini (or two small ones);
One large onion;
One medium carrot;
Two sweet peppers;
Greens: leeks, dill, parsley;
Spices, salt and sugar to taste;
Vegetable oil for frying.

Preparation:

Wash the vegetables and prepare them. You should peel the potatoes, peel the onions and carrots.
Mushrooms need to be cut into small pieces or into slices. Pour chopped mushrooms into a dry multicooker bowl, setting the “Frying” or “Meat” mode for 30 minutes and wait until they are reduced by half.
Then add vegetable oil and fry them.
While the mushrooms are cooking, cut the onion into small cubes, cut the carrots into two halves and chop into rings. Add carrots and onions to the mushrooms.
Chop the potatoes and zucchini into cubes measuring two by two centimeters and add to the mushrooms.
Add sour cream, chopped herbs and seasonings, a glass or one and a half of water, and set the multicooker mode to “Stew” or “Vegetables”.
The dish is ready! Despite the minimum ingredients, it turns out tender and tasty.

Vegetable stew with peas

You will need:

Six or seven potatoes;
Onion - one piece (large);
A couple of medium-sized carrots;
Two hundred and fifty grams of frozen green peas;
One small zucchini;
Vegetable oil for frying;
One and a half glasses of water;
A couple of spoons of tomato paste;
Salt to taste;
A pinch of turmeric;
One-third teaspoon each of ground black and red pepper.

Preparation:

Wash the vegetables and peel the onions, potatoes and carrots. The zucchini should also be peeled. Set the multicooker to frying mode and pour vegetable oil into the bowl.
Cut the onion into small cubes and the carrots into cubes approximately one by one centimeter in size. Place the vegetables in the multicooker bowl and fry until they are soft.
Prepare the peas: boil about one and a half water in a small saucepan, lower the peas into the boiling water and reduce the heat so that the water does not boil. Hold it for one minute and remove it with a slotted spoon or drain the water using a colander. Place the peas in a container of very cold water, and if it immediately becomes warm, change it. It would be nice to add ice cubes to the water.
The zucchini needs to be chopped into pieces of one and a half by one and a half centimeters, before cutting out the core with the seeds. Place the zucchini in the multicooker bowl and simmer for five minutes.
Cut the potatoes into small cubes approximately two by two centimeters. Add it to the rest of the vegetables and cover with water, add the tomato, salt and spices, add the peas.
Set the multicooker operating mode to “Vegetables” or “Stewing”. It is better to cook stew in pressure cooker mode. After this, wait until the program ends.
Ready! The pea stew is best served while it is hot, garnished with a sprig of parsley.

It will be much more convenient to prepare vegetable stew if you chop all the ingredients at once.
If you want to make the dish more nutritious and richer, you should add broth instead of water.
Adding a couple of spoons of sour cream will help give it a creamy taste and add fat.
When cooking in a pressure cooker mode, it is not necessary to add so much water that it completely covers the potatoes, because the food is cooked under steam pressure.

Stew in a slow cooker turns out simply excellent. The thing is that in this miracle pan, food is cooked at low temperatures, that is, it simmers, and therefore it is possible to retain more nutrients than if you cook a similar dish on the stove. It is thanks to this simmering that the stew turns out more juicy, tasty and aromatic. Another argument in favor of using a multicooker is the fact that the amount of oil used can be reduced to a minimum or eliminated altogether. During the cooking process, there is no need to periodically stir the dishes, because in the multicooker they heat up evenly and do not burn.

A wide variety of products are suitable for preparing stew: all kinds of vegetables, legumes, mushrooms, meat, poultry and even fish. Each ingredient is cut into small slices, fried in oil, then put together and simmered with water. But stew can be cooked not only with ordinary water. It turns out very tasty if you separately make a sauce based on tomato paste, garlic, bell pepper, Provençal herbs and herbs. All ingredients are ground in a blender, added to the main products and the dish is simmered for the time required for its preparation.

Photo of lean vegetable stew in a slow cooker

Vegetable stew in a slow cooker turns out incredibly colorful, aromatic and very tasty. Moreover, this miracle pan allows you to significantly save time and effort on cooking. You can make vegetable stew from fresh or frozen vegetables. You can also prepare a dish with the addition of fresh tomatoes, cabbage, broccoli, mushrooms, green peas - feel free to experiment with the composition of the products, and each time you will get a new dish.

Ingredients:

potatoes - 3 pcs.;
zucchini - 2 pcs. (young, small size);
carrots - 1 pc.;
green beans - 100 g;
onion - 1 pc.;
greens - a bunch (dill, parsley, cilantro);
garlic - 4 cloves;
water - 1 multi-glass;
tomato paste - 1 tbsp. l. (or 2 ripe tomatoes);
vegetable oil;
bell pepper - 3 pcs. (preferably different colors);
salt, pepper

Cooking method:

We thoroughly wash and peel all vegetables.
Cut the pepper into cubes, onion and zucchini (if the vegetable is young, you don’t need to peel it) into large cubes, carrots into circles. Chop the beans in any order, but not very finely. Chop the garlic. Cut the potatoes into medium-sized cubes.
Pour oil into the multicooker bowl, activate the “Frying” mode, add carrots, onions, cook vegetables for 15 minutes, constantly stirring the ingredients.
Place all the other vegetables and garlic in a bowl, add salt and pepper to taste. Mix all products well.
Mix water with tomato paste and pour into the bowl. Close the lid.
Finely chop the greens and add to the stew 5 minutes before the end of the regime.

Interesting from the network

Photo of zucchini and pork stew in a slow cooker

A hearty, thick and incredibly tasty stew with pork and vegetables will make a good lunch or dinner. Preparing everything is simple: chop all the ingredients and place them sequentially in a bowl, and the multicooker will do the rest. It is advisable to choose lean pork. In addition to the vegetables indicated in the recipe, you can add any others that you find in the kitchen: cauliflower or white cabbage, kohlrabi, corn, peas, beans.

Ingredients:

pork - 500 g;
eggplant - 1 pc.;
bell pepper - 1 pc.;
garlic - 3 cloves;
zucchini - 1 pc.;
potatoes - 3 pcs.;
onion - 1 pc.;
tomatoes - 2 pcs.;
carrots - 1 pc.;
salt, pepper;
vegetable oil;
fresh basil.

Cooking method:

Cut the pork into pieces.
We wash the vegetables, cut the eggplant, potatoes and tomatoes into cubes, carrots into circles, peppers into cubes, chop the onion and garlic. Peel the zucchini (if we use a young vegetable, leave the peel), cut into small cubes.
Pour oil into the multicooker bowl and set the “Frying” mode. Place the pieces of pork and fry until nicely golden brown for 15 minutes.
Add onions and carrots, salt and pepper, mix ingredients, cook for another 10 minutes.
Lay out the remaining vegetables, mix, pour in water (150 ml). Close the multicooker lid, activate the “Stew” mode, cook for 60 minutes.
Place the finished stew on plates and garnish with fresh basil or parsley.

Photo of eggplant and beef stew in a slow cooker

Hearty, with a surprisingly rich aroma, the stew will delight you with its amazing taste and beautiful appearance. For this dish we use beef tenderloin and vegetables: potatoes, carrots, eggplant, tomatoes, bell peppers and onions. You can add fresh green beans, zucchini, white cabbage and other vegetables that you find on hand.

Ingredients:

beef - 300 g;
potatoes - 4 pcs.;
bell pepper - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
eggplant - 1 pc.;
parsley - a bunch;
tomatoes - 2 pcs.;
water - 150 ml;
garlic - 4 cloves;
khmeli-suneli;
salt, red and black pepper;
vegetable oil.

Cooking method:

Cut the meat into small pieces.
Set the “Frying” mode, pour a little oil into the multicooker, heat it up, lay out the chopped beef, fry until golden brown.
Peel the onion, wash the tomatoes, cut the ingredients into cubes. Wash the carrots and grate them. We send vegetables to meat. We also add suneli hops, both types of pepper and salt. Mix.
Remove the seeds from the bell pepper and cut the pulp into cubes.
Cut the eggplant into medium-sized cubes.
We also transfer the pepper and eggplant to the bowl.
Peel the potatoes and cut into small pieces. Chop the garlic. We transfer the ingredients into a multi-cooker bowl with the rest of the products. Mix everything thoroughly and add a little salt.
Pour in water and close the multicooker lid.
Set the “Stew” mode and cook for 60 minutes.
Place the finished stew on plates and sprinkle with finely chopped parsley.

Now you know how to cook stew in a slow cooker according to a recipe with a photo. Bon appetit!

In vegetable stew, the composition and ratio of products is not at all important: they can be anything. We use any vegetables that grow in the garden, are in the refrigerator or are sold in the nearest store. Potatoes, green peas, cabbage, zucchini, carrots, bell peppers - the more varied the set of ingredients, the tastier the stew turns out. To make the dish more satisfying, it is good to add meat products to the stew: pork, chicken, beef, lamb. Don't forget about spices and herbs - a hearty, bright and aromatic dish is ready! Experienced chefs will tell you how to deliciously cook vegetable stew in a slow cooker:
The stew will be more tasty if you first fry all the vegetables, then combine them together, add water and cook in the “Stew” mode.

To ensure that vegetables retain their appearance and do not fall apart into mush, cut them into medium-sized pieces, not small ones.

There can never be too many vegetables in a vegetable stew. Feel free to add any vegetables you have on hand: beans, asparagus, cauliflower, turnips, eggplant, frozen or fresh green peas, garlic.

Vegetable stew can be served in different ways: as a full-fledged hot dish or a cold appetizer, served with bread as sandwiches.

Before adding the eggplant to the dish, cut it into pieces, sprinkle with salt and leave for 15 minutes. This will remove excess bitterness from the vegetable.

If you add tomatoes to the stew, first pour boiling water over the vegetables and remove the skins.

It's no secret that vegetables are healthy, especially when stewed. The multicooker perfectly preserves all the beneficial properties of the fruit. It is very convenient to cook, stew or fry in it. How about the stew? Using the following recipes, you can make light, healthy, satisfying and dietary dishes.

How to cook young fruits in a slow cooker

Ingredients: cabbage, zucchini, carrots, onions, tomatoes, garlic, potatoes, olive oil, salt, pepper. Vegetables - 1 piece each, except potatoes. Take 4-5 pieces.

Cooking vegetable stew: steps

1. Fry diced onions and carrots in a bowl in olive oil for 5 minutes with the “Baking” function. Add salt and spices.

2. Cut the potatoes into cubes. Transfer the onions and carrots to another plate. Place the potatoes in a bowl and pour in the oil. Add salt and pepper. Fry for 10 minutes in the same mode. Peel the zucchini and cut it into cubes. Pour the carrot and onion mixture into the potatoes. Add zucchini, shredded cabbage and diced tomatoes. Add finely chopped garlic, add salt and pepper, stir everything. Pour 100 ml of water and simmer for an hour. You see, there is nothing complicated about how to cook vegetable stew in a slow cooker.

Vegetable stew with chicken

Ingredients (vegetables): 1 zucchini, 1 onion, 1 carrot, 1 bell pepper, 3 potatoes, 2 garlic cloves.

Other ingredients: chicken thighs - 2 pcs., herbs (basil, dill), salt, spices, sunflower oil.

How to cook vegetable stew in a slow cooker: description

Chop onions, peppers and carrots into cubes of any size. Place in a multicooker bowl coated with oil. Then place a layer of potatoes, chicken on it, and the rest of the vegetables, including tomatoes, on top. They will retain their appearance perfectly if you put them last, at the very top. When adding the ingredients, don’t forget to add salt and pepper. Set the time to 75 minutes with the "Extinguishing" function.

Vegetable stew with sour cream

What you will need: tomatoes, onions, carrots, potatoes, cabbage, sour cream, butter, salt, spices. Take all vegetables one at a time, except for tubers - you need 4 of them. Take 1/4 head of cabbage.

How to cook this stew

Cut the cabbage into strips, grate the carrots, and the remaining vegetables into medium cubes. Pour oil into a multi-cooker bowl and fry the onions and carrots using the “Bake” function for 10 minutes. Next add other vegetables, salt and pepper, add bay leaf. Stir sour cream in warm water, pour into stew, stir. Set the “Baking” mode and cook the stew for 50 minutes.

Vegetable stew in a multicooker "Redmond" with eggplants

Ingredients needed: eggplants, peppers, zucchini, onions, potatoes, salt, pepper, oil, garlic. Take all vegetables in approximately equal quantities.

First, cut the peppers and onions into small pieces. Pour oil into a multi-cooker bowl, add vegetables there and fry in the “Fry” mode for 10 minutes. Cut the eggplants (pre-soaked) and potatoes into strips, put them in a slow cooker, add salt and spices. Pour water (1 multi-glass), but so that it does not cover the vegetables. Set the "Extinguishing" mode for 40 minutes. Open the lid, add chopped garlic, close again so that the vegetables are saturated with the aromas of garlic. You can serve the stew with herbs (dill, parsley, basil) as a side dish or main dish.