With the advent of this smart pan, housewives breathed freely, because this kitchen assistant took on the lion's share of household chores. All the dishes in it, as one, turn out incredibly appetizing, and if you cook vegetable stew in a slow cooker, you won’t be able to drag your household away from this deliciousness by the ears. This dish is so diverse that you never tire of being amazed at the emergence of more and more new recipes and cooking methods; there is a version for every taste.
Advantages of smart technology
Ragu is a fairly simple dish to prepare and anyone can handle it. The only thing simpler than this assorted vegetable dish is scrambled eggs. However, behind the apparent simplicity lies a real treasure trove of benefits and taste, because a smart multi-saucepan allows you to cook vegetables in their own juice in a gentle manner, which preserves to the maximum all the most valuable inclusions of plants.
The multi prefix here is not accidental, because this unit has a track record, oh, how wide. It stews, boils, fries, steams, and also bakes, but this “hard worker” cannot outpace its hybrid colleague in cooking speed - a pressure cooker.
It is this device that allows you to significantly reduce the cooking time, and in just 20-30 minutes you can get an excellent lunch - stewed vegetables in a slow cooker - a pressure cooker, preserving all the taste and nutritional qualities of the ingredients. This is achieved through heat treatment of products under pressure without access to oxygen, which allows creating an exposure temperature inside the unit above the standard 100°C.
Using intelligent utensils, the vegetable stew is guaranteed to turn out juicy, tender with a rich taste and aroma, despite the fact that we take the simplest products related to the classic recipe for Italian vegetable stew.
All our manipulations with the multi-bake will be based on the Redmond device, however, on other devices the programs may have different names, for example, the “frying” mode can be replaced by “baking”, and “stewing” by “soup”. To choose the optimal cooking mode, it is better to first carefully study the instructions for your multicooker.
Stew with zucchini and potatoes in a slow cooker according to the “set and go” principle
A huge advantage of this recipe is that the housewife only needs to prepare and store the ingredients. A simple stew in a slow cooker is made in its own juice. The natural taste of vegetables is preserved due to the fact that the ingredients are not fried.
Is it necessary to add basil?
For flavor, you can add any herbs you like.
Do you need a side dish?
This is a completely independent vegetable dish that is suitable for lunch or dinner.
To make it easier to prepare, we offer step-by-step photos of the process.
Ingredients
- young zucchini – 2 pcs.;
- potatoes – 0.7 kg;
- carrots – 1 pc.;
- onion – 1 pc.;
- sweet pepper – 1 pc.;
- greens (basil) – 0.5 bunch;
- salt - to taste;
- vegetable oil – 1 tbsp;
- water – 0.5 cups.
Step-by-step preparation
- Prepare the vegetables - peel the potatoes, onions, carrots, wash the zucchini and bell peppers and remove the seeds.
- Cut into cubes as for soup - larger potatoes and zucchini, finely chop the remaining ingredients.
- The stew is prepared in two stages. If the portion is small, then you can add all the vegetables at once. But since we are taking quite a lot of products, we need to let the zucchini release its juice and settle. Place onions, carrots, sweet peppers, and zucchini in the multicooker bowl. Pour in a little water (so that nothing burns before it releases its own juices). Add vegetable oil. Add salt and mix. Lower the lid and set the “Stew” or “Stew” mode.
- Check the bowl periodically. As soon as the vegetables have settled, you can load the potatoes and herbs. Usually a decent amount of juice appears after 15-20 minutes of cooking.
- In an hour, a delicious vegetable stew of zucchini and potatoes will be ready. Let it sit for a while in the “Reheat” mode and serve.
If desired, you can pepper the dish and add a couple of chopped garlic cloves to the recipe. If you like cilantro, add it at the same time as the potatoes or when serving.
Advice
This lean vegetable dish is delicious made from frozen zucchini. They are laid without thawing, and the result is no different from what happens when using vegetables from the garden.
Why did the stew turn out thin, almost like soup?
Perhaps you put in a lot of zucchini, which released the juice. If the vegetables are too juicy, you can use less water so that nothing burns at the very beginning of cooking. Water should cover the bottom, no more.
You might be interested in another recipe
The next time you want to cook something with zucchini, we recommend making caviar in a baking sleeve. It's very fast and incredibly tasty. It turns out like store-bought, but without preservatives, starch and other additives.
Italian vegetable stew in a slow cooker
Ingredients
- Zucchini, squash or zucchini - 160 g + -
- Tomatoes - 0.3 kg or 1 large tomato + -
- Bell pepper (different colors) - 0.3 kg or 3 different halves + -
- Potatoes – 2 tubers + –
- Onion - 1/2 large head + -
- Tomato paste – 75 g + –
- Garlic – 3 cloves + –
- Vegetable oil - 2-3 tbsp. l. + —
- Seasoning - 3 g (1 tsp) + -
- Salt - 0.5 tsp. or to taste + -
- Black pepper powder - on the tip of a teaspoon. + —
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Preparation
- Almost all hot main courses, which contain onions and carrots, begin to be prepared by frying. We will also not change the established rule and, having poured sunflower, corn, olive or sesame oil, in general, whichever you took for the recipe, into the multicooker bowl, set the “frying” mode on the device and the timer for 10 minutes.
- Next, add the diced onion into the container, fry it until golden for a couple of minutes, then add the carrots cut into half circles and also fry for another 2 minutes, and finally add the chopped garlic and Italian spice and continue to fry for another minute.
* Cook's Tips If you cannot find “Italian herbs” on sale, you can collect them yourself. The basic composition of the Italian spice mixture includes dried herbs such as oregano, shamballa leaves, basil and savory, as well as vegetables: garlic and onions. In addition, you can often find dried kaffir lime leaves in this spice.
- After this, add tomato paste into the simmering mixture and leave the aromatic mass to cook thoroughly until the end of the set time, that is, 5 minutes, and then turn off the set mode by pressing the “reset” button.
- Now let's prepare all the main products. After washing and peeling, we must chop the vegetables. It is recommended to cut the fruits into large slices, this way we can avoid turning a real stew into a vegetable porridge. Cubes with a side of 1-1.5 cm will be the most ideal cutting size.
- Then we must pour all the pieces of nature’s gifts into the bowl of the unit, where we add salt and pepper to them, carefully mix them from the bottom so that they all combine with the aromatic frying, and then close the smart saucepan with a lid and set the new “stewing” program for 30 minutes. If we cook dinner in a pressure cooker, then 10 minutes is more than enough to prepare an excellent stew.
When the kitchen assistant beeps, signaling the end of cooking, you can call everyone to the table. An aromatic, fragrant assortment of vegetables stewed in their own juice will not leave anyone indifferent. Serve the dish sprinkled with fresh herbs and fresh, crusty bread.
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.
Assorted stews
By experimenting with a set of products, you can cook vegetable stew in a slow cooker every day and get a completely new dish. You can stew vegetables with meat, minced meat or even fish and seafood, cheese, cereals, pasta, eggs, mushrooms and other vegetables.
By adding various spices and herbs, this most delicate dish will be full of bright colors of aroma and taste, causing a genuine appetite even for the most demanding culinary critics.
- Just look at the value of adding Adyghe cheese or suluguni, fried with turmeric and pepper, to the appetizing vegetable mass. This is unparalleled pleasure.
- Fresh herbs, be it cilantro, parsley, celery or dill, also harmonize perfectly with any vegetable set.
- Another vegetable that is often featured in stew recipes is cabbage, which can be used in any form, fresh or pickled, and of any variety: cauliflower and broccoli, white and red cabbage, kohlrabi and Brussels sprouts, Savoy or Peking.
- And how can you forget about legumes? Beans, lentils and peas are an excellent addition to this dish, making its taste more varied and the masterpiece itself more nutritious.
- The use of tomato paste in recipes carries an aromatic load, however, many options for preparing vegetable stew in a slow cooker, especially those that include potatoes, which have the property of not being cooked in an acidic environment, are in no particular hurry to enhance the vegetable stew with this seasoning.
- But here you can use other no less tasty and valuable additives, such as soy sauce, or a drop of Worcestershire sauce, butter, processed cheese, and even if you pour a glass of strong meat broth into the stew, then this will be more than enough to the dish turned out to be unusual.
- And where would we be without eggplants, the stew has a special connection with these purple fruits, but before using them, do not forget to soak the sliced slices of this vegetable so that it does not taste bitter in the dish. However, there is a worthy replacement for it in the form of zucchini, pumpkin, zucchini and squash.
The world of stews is very, very vast; there are incredibly many variations on the theme of “assorted vegetable stew.” Here you can conjure tirelessly, like a real alchemist, sorting through different sets of gifts from the garden and their companions, preparing lean and not-so-culinary masterpieces using an intelligent saucepan.
Zucchini and pork stew in a slow cooker
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.
Preparation
1. Prepare the vegetables needed for stewing. They must be fresh, strong, without signs of spoilage or rot. Wash the tomatoes, bell peppers and zucchini thoroughly.
2. Remove the skin from the onion and cut it into cubes. Trim the ends of the zucchini and cut the vegetables into cubes of any size, but not too large.
3. Remove the stalk and seeds inside from the sweet pepper, cut into strips or cubes. Also cut the tomatoes into cubes or slices.
4. Grease the multicooker bowl with vegetable oil, pour chopped vegetables into it. Close the multicooker lid and turn on the “Bake” mode for 30 minutes. You can stir the vegetables occasionally, but this is usually not necessary.
5. After the beep, add salt, sugar, vegetable oil. Peel the garlic and pass through a press, transfer to a slow cooker.
6. Pour table vinegar into the bowl. Mix everything and cook for another 10 minutes on the “Stew” mode with the lid closed.
7. Canning jars must be sterilized over steam. Then place the hot vegetable appetizer in the jars all the way to the top.
8. Screw on with sterile lids, turn over and wrap, after a day you can move the workpieces to a secluded place, it should be dark and cool.
Stew with minced meat
Yes, this dish can be not only dietary. This recipe for vegetable stew, cooked in a slow cooker, will become a favorite even among meat-eaters. Nutritionists consider the combination of minced meat and vegetables to be ideal.
- Chopped meat - 0.5 kg.
- Zucchini, potatoes, onions and carrots - 0.5 kg each (you can take half of the carrots if you are not a fan of them).
- Asparagus - a few pods to taste.
- Optional sweet corn - 0.5 cans.
- Tomato paste.
- The best seasonings to choose are curry and paprika.
If the vegetables are young, they can be cut into cubes without peeling. This applies to carrots and zucchini; some people like to leave potatoes unpeeled. Unlike other vegetables, carrots are chopped on a grater. Asparagus is cut into small pieces. Add oil to the multicooker bowl, turn on the “Baking” mode for 10 minutes and add the minced meat. Add another 5 minutes and add onions and carrots. Now all that remains is to add the remaining vegetables, corn, spices and tomato paste diluted with water. Turn on “Stew” for 40 minutes. This dish is very satisfying and does not need any additions. Moreover, it is very useful and easy. You can decorate it with greenery, it will only benefit from this.
You can take any meat depending on your taste preferences. With beef, the taste is more intense, but it will also take quite a long time to simmer. Pork is a fairly heavy meat, so it is best to trim off all the fat on it. Chicken is often chosen as an alternative. It cooks quickly and is a source of valuable protein and amino acids.
