Vegetable stew in a slow cooker

Zucchini and eggplant stew in a slow cooker

Zucchini and eggplant are currently quite popular as the main ingredients for making vegetable stew. These vegetables occupy a strong position in the diet due to the fact that they are easy to prepare. Here is a simple recipe for making vegetable stew from zucchini and eggplant using a slow cooker.

Zucchini and cabbage stew

I would like to share a simple and very tasty recipe for zucchini and cabbage stew. The fragrant dish will gather all your family around the huge dining table and will bring unforgettable pleasure. The stew turns out juicy and nutritious, and is simple and easy to prepare.

Vegetable stew in a multicooker Redmond

Now I would like to cook the stew in the Redmond multicooker, and at the same time I would like to share the usual recipe with you. I often use a multicooker; for me it is an impeccable assistant. The advantage of cooking in a slow cooker is that you don’t have to constantly watch the cooking process.

Zucchini stew in a slow cooker

I would like to share another recipe for zucchini stew. Now I suggest preparing a vegetable dish in a slow cooker. Probably, almost all housewives have this irreplaceable assistant. The dish is prepared from ordinary and available ingredients and comes out fragrant and appetizing.

Zucchini and eggplant stew

I propose to prepare an ordinary, but very tasty vegetable dish. I often prepare this stew when new vegetables are in season. The dish cooks quickly and comes out quite fragrant. Healthy vegetables mix well together. The stew can be served either hot or cold.

Vegetable stew in a slow cooker with zucchini

I suggest preparing a wonderful healthy vegetable dish in a slow cooker. The vegetable stew turns out to be unusual in taste and very fragrant. This dish will certainly appeal to all vegetable lovers and those who, for whatever reason, do not eat meat.

Vegetable stew with mushrooms in a slow cooker

Vegetable stew with mushrooms is a beautiful option for a daily dinner. This stew can be served as a side dish, or as an independent dish. It must be noted that by making stew in a slow cooker you can significantly save your time and energy. By the way, such a dish will be appreciated by those who painstakingly watch their figure - the stew is low-calorie, so you won’t have to worry about extra pounds at all.

Vegetable stew in a slow cooker

A quick and simple side dish in a slow cooker is a vegetable stew. You can even use frozen vegetables in it; usually, they are already chopped.

Vegetable stew from zucchini in a slow cooker

Zucchini stew with garlic, tomatoes and peppers is a dish for vegans, also for those who watch a lot of vegetables in their diet. It is delicious to eat it cool after the stew has been infused for two hours in the refrigerator and the vegetables have been saturated with the smell and taste of each other.

Zucchini stew in a Redmond slow cooker

A light vegetable stew made from zucchini, cabbage, tomatoes and potatoes will be a good snack in the summer, when the body refuses to take complex dishes that are heavy on the stomach. The bonus with all this will be that the dish will be prepared from new seasonal vegetables, which can be purchased in the adjacent store at a reasonable price or even brought from your own garden.

Zucchini stew with chicken in a slow cooker

Zucchini with chicken, cooked in a slow cooker in the form of a stew, can be given to even small children for lunch, the main thing is not to add a wealth of seasonings and salt. In the multicooker bowl, zucchini and chicken are stewed perfectly, the stew comes out soft and juicy.

Vegetable stew with pumpkin in a slow cooker

You are again faced with a problem - what healthy things can you prepare for lunch or dinner? Let's give you a hint - it's a vegetable stew! Juicy vegetables such as pumpkin, zucchini and peppers perfectly complement the taste of potatoes. Garlic and celery add piquancy and a pleasant smell to vegetables. We will prepare vegetable stew in a slow cooker, which will simplify the cooking process due to uniform heating of the bowl on all sides and uniform cooking of vegetables.

Stew with mushrooms in a slow cooker

Now we will prepare an excellent stew with meat and mushrooms. The stew contains a huge amount of vegetables along with the meat, so the stew comes out light and at the same time satisfying. We will prepare the stew in our kitchen assistant - a slow cooker. Thanks to the various functions of the multicooker, we will first fry the meat in it, and then we will stew it with vegetables. The stew will turn out juicy, fragrant and very tasty. So, let's start making!

Zucchini and potato stew in a slow cooker

A savory vegetable stew is a good, filling dish for a home-cooked lunch. Cooking it in a slow cooker is a pleasure! The vegetables turn out very soft, do not burn and do not lose their juiciness! Simply delicious!

Zucchini stew with meat in a slow cooker

A tasty vegetable stew with juicy pieces of meat is very easy to prepare in a slow cooker. This is a very healthy and satisfying dish. It is suitable for a regular home dinner or a formal table. And it quickly disappears from the plates!

Vegetable stew in a slow cooker with meat

A stew of pieces of stewed vegetables with mushrooms and meat is a fragrant hot dish. It is nourishing and at the same time easy to prepare from the most ordinary ingredients with the help of an indispensable kitchen assistant.

Cauliflower stew with meat

Don’t know what dish to prepare for dinner at home so that it is satisfying and healthy? We have an idea! Delicious vegetable stew with meat! The manufacturing process takes little time: we prepare vegetables and meat, sauté, then add spices. Your kitchen assistant, the multicooker, will do the rest for you. We turn it on to the “Stew” mode and in an hour you have the desired dinner ready on the table!

Frozen vegetable stew in a slow cooker

Frozen vegetable stew is a quick option for making a light lunch or dinner. To make stew, you can use your favorite vegetables - this could be broccoli or cauliflower, corn or green peas, bell peppers, zucchini and carrots. You also choose spices and herbs to suit your taste: paprika or thyme, rosemary or garlic, herbes de Provence. We will cook the stew in a slow cooker, so all the useful characteristics and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . The only aspect is to add a little water to the vegetables so that the vegetables are stewed and not fried.

Vegetable stew with cabbage in a slow cooker

Vegetable stew is a commonly prepared dish. The introduction of a multicooker greatly simplifies this process. The multicooker will do everything itself, you just need to wait and then enjoy the delicious stew. This dish can be considered low-calorie, it is suitable for those who like low-fat and balanced food, and for those who adhere to fasting.

Vegetable stew in a slow cooker with chicken

I would like to share another recipe for vegetable stew with chicken, which I most often cook using a slow cooker. I love this method of preparation, because you don’t have to constantly watch the process of preparing the dish, and yet the dish comes out juicy, appetizing and fragrant.

Vegetable stew with eggplants in a slow cooker

Vegetable stew is a dish enriched with vitamins that can serve as an independent dish or become a beautiful side dish for meat, poultry or fish. Vegetable stew can be prepared from all vegetables. Now I propose to cook eggplant stew in a slow cooker.

Stew with cauliflower and potatoes

Stew with potatoes and cauliflower will sparkle with new flavor notes if you add foods of different colors and tastes to the dish, for example, pumpkin, mushrooms, tomatoes, green peas, etc. This assorted stew is prepared in a slow cooker, so you get a wonderful, aesthetically pleasing and tasty dish with little energy and time consumption.

Vegetable stew with zucchini, cabbage and potatoes in a slow cooker

An appetizing vegetable stew with zucchini, cabbage and potatoes will be a hearty and healthy dinner. It can be served separately or as a side dish for meat or chicken. The vegetables turn out very soft and juicy. Simply delicious!

Vegetable stew with meat, cabbage and potatoes in a slow cooker

An appetizing and very satisfying dish of vegetables with tender pieces of meat is easier than usual to prepare in a slow cooker. It is very comfortable, and the stew does not burn at all. The dish turns out very tasty, juicy and indescribably healthy!

Vegetable stew in the Polaris multicooker

A tasty vegetable stew of zucchini, eggplant and tomatoes is very easy to prepare in a slow cooker. An appetizing, juicy and satisfying dish will be a good menu for the whole family. And it literally won’t leave anyone hungry!

Vegetable stew with meat in a multicooker Redmond

Vegetable stew with meat is easy and convenient to prepare in a slow cooker. All the necessary modes will be found here and you can select a suitable temperature and time without the help of others. The meat and vegetables turn out very juicy and soft. A tasty, appetizing and healthy dish for the whole family!

Vegetable stew with chicken in a multicooker Redmond

Cooking vegetable stew in the Redmond slow cooker is easier than usual! The dish turns out indescribably appetizing and satisfying. Soft, juicy vegetables retain their better characteristics in their juice. You can't think of a healthier dish for the whole family! Pamper your household with a delicious dinner!

Vegetable stew with zucchini, eggplant, potatoes in a slow cooker

For lovers of various vegetable dishes, I would like to offer an excellent recipe for vegetable stew with zucchini, eggplant and potatoes, cooked in a slow cooker. The dish comes out juicy, healthy and fragrant. It is served on its own or as a side dish for meat and fish dishes.

All vegetables from the garden in one dish. There will be a delicious stew

Stew is a very different dish. It can be prepared from meat, poultry, fish, mushrooms, and vegetables. The whole secret is in the manufacturing process. First, all products are cut into small pieces, fried and stewed, often in a thick, fragrant sauce. Vegetable stew in a slow cooker will be a beautiful side dish, but perhaps also an independent dish.

Such a vegetable dish is very necessary, especially in the summer, when all the gifts of the garden can be collected from the garden and brought to the kitchen. Fresh, fragrant, soaked in the sun and wind, they just beg to be served on a plate.

Side dish “Vegetable rainbow”

When it's hot outside, you crave something light, fragrant and fresh. And what could be better than stewed vegetables with fresh herbs in tomato or cream sauce?

Products you need

4-5 potato tubers;
2 young zucchini;
1 eggplant;
2 bell peppers;
2 young carrots;
2 onions;
2-3 tomatoes;
2 cloves of garlic;
salt to taste;
vegetable oil without aroma for frying.

Tomato paste is often added to vegetable stews instead of tomatoes. You will need 2 huge spoons. The set of vegetables can be varied with cauliflower or Brussels sprouts. Ordinary white cabbage is also suitable, but the appearance of the dish will be little affected by its presence.

Manufacturing

Vegetables in the stew are cut into large pieces, so the taste of the dish will be most rich, and the mixture will not resemble porridge.

Cooking vegetables. Peel the onion and cut into thin rings or half rings.
In the multicooker, set the “Frying” mode, pour in vegetable oil so that it covers the bottom, heat it up.
Add the onion and fry until golden brown with the lid open. It is necessary to stir the contents of the bowl from time to time so as not to burn.
While the onions are frying, peel and chop the remaining vegetables. Peel the carrots and cut into large cubes or strips.
In the multicooker, set the “Stew” mode, add the carrots and simmer for 10 minutes.
In the meantime, peel and wash the potatoes, cut them into large cubes or slices across the tuber (6-8 pieces). Place in a bowl and simmer with the lid open for 20 minutes, stirring.

Chop the zucchini, eggplant and pepper coarsely and place in the bowl for another 15-20 minutes. Do not forget to stir the contents in the multicooker so that it does not burn, because there is not enough oil.
We wash the tomatoes under running water, remove the stems and make a cross-shaped cut at the top. Pour boiling water over the vegetables and immediately dip them in cool water - this makes it easier to remove the skin. Cut into small cubes.
Add to vegetable stew along with chopped garlic. Place the lid on the multicooker and cook for another 10-15 minutes.

Somewhere in 5 minutes. season with salt to taste, mix and wait for the process to complete.

Vegetable stew is delicious both hot and cold. It must be sprinkled with the freshest chopped herbs. This could be dill, parsley, cilantro or basil. Serve as a separate dish with fresh bread, meat or fish dishes.

Pork stew

Vegetable stew can be prepared with any type of meat. But the best choice is cut pork or shoulder meat. With chicken and mushrooms you will get a real dietary delicacy, but it will take much more time.

Ingredients

Half a kilo of sliced pork or shoulder (lean);
4-5 potatoes;
zucchini;
eggplant;
large onions;
two carrots;
two bell peppers;
two tomatoes;
garlic, salt and herbs to taste;
vegetable oil without aroma for frying;
country sour cream or cream, optional.

If you want to add a creamy, delicate flavor to a stew with meat and vegetables, you can add 3-4 huge spoons of sour cream or cream at the very end of cooking.

Manufacturing

We cook the meat first because it needs more time. Remove the films and cut into portions. Season with salt, pepper and other spices. Sprinkle with vegetable oil and mix. Leave for 10-15 minutes to marinate.
Preparing the vegetables. Cut the onion into thin half rings or rings. Carrots - in rings, peppers - in large strips. Eggplant and zucchini - approximately similar large cubes. We proceed with the potatoes as follows: peel, wash and cut into large cubes or slices, fill with water so that they do not turn black.

In the multicooker, set the “Frying” mode, pour in vegetable oil and heat it. Throw in the meat and fry until golden brown on all sides.
Add onion to the meat and continue frying with the lid open for about 5-7 minutes.
Then set the slow cooker to “Stew” and toss in the carrots for 10 minutes.
Add the potatoes and simmer for 15-20 minutes, stirring the contents from time to time so as not to burn.
Now we put other vegetables into the bowl, not counting the tomato and garlic. Stir and simmer for the same time.
Peel the tomatoes and cut into small cubes, season with salt, spices and garlic to taste.
Pour the resulting tomato mixture into the bowl, stir, add salt and spices as needed and simmer until tender. This will take another 10-15 minutes.
In 5 min. Before the end of the process, you can add sour cream or cream.

Vegetable stew with meat is served hot, sprinkled with the freshest chopped green onions, dill and parsley.

Exclusive “Greenish stew”

Vegetable stew of a very unusual format. The determining factor is the color of the vegetables. They are all greenish. Well, with potatoes, of course.

Vegetables

2-3 potatoes;
zucchini;
broccoli, Brussels sprouts or green cauliflower;
1 large greenish bell pepper;
3-4 greenish tomatoes;
green beans to taste;
2 huge onions;
2-3 cloves of garlic;
vegetable oil for frying.

If desired, you can add meat, preferably chicken fillet. Or you can cook the meat dish separately.

Manufacturing

Stew with cabbage and potatoes is very typical in taste and smell. So you don't need to add a lot of this ingredient. And choose one variety, and not all together.

If you use young potatoes, it’s a good idea to wash them and remove the dark spots. We clean ordinary tubers, wash them and cut them into slices lengthwise into 4-6 pieces.
In the multicooker, set the “Fry” mode, add oil to the bowl and add the potatoes. Fry until golden brown with the lid open.
Cut the onion into thin rings or half rings and add to the potatoes, continue frying for another 5 minutes.
If the zucchini is very young and small, cut it into rings. If larger, use half rings or quarters. Throw into the bowl and fry again, stirring so as not to burn.
Passionate about cabbage. Divide the broccoli or cauliflower into inflorescences, remove the Brussels sprouts from the top leaves and rinse under running water. Drain in a colander

Advice

For the stew, use young vegetables, cut into large pieces. Make sure they are browned moderately on all sides. This way, during stewing, the pieces will not turn into “porridge”, but will remain intact.

Vegetable stew with zucchini in a slow cooker

Ingredients

Potatoes – 3 pcs.

Garlic – 2 cloves

Greenish pepper – 1/2 pcs.

Salt, pepper - to taste

Bay leaf - to taste

Fresh herbs - to taste

Tomato paste – 2 tsp.

Vegetable oil – 3 tbsp.

62 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

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Video recipe: Vegetable stew with zucchini in a slow cooker

Step-by-step recipe with photos and videos

Vegetable stew with zucchini is a succulent summer dish that anyone will love! For the housewife, this is a quick and easy-to-make side dish; for those who are losing weight, it is a dietary dinner. In addition, vegetable stew is a source of essential vitamins. Well, don’t forget about the great taste of stewed vegetables! It’s not for nothing that the word “ragout” is translated from French as “attractiveness.”

We will prepare vegetable stew with zucchini in a slow cooker. This will not only simplify our work, but also make the dish healthier and its taste richer.

So, here are the vegetables we will need: about half a kilogram of zucchini, a little less - potatoes, of course, carrots and onions - one of each will be enough, sweet pepper, garlic (determine the quantity according to your own taste) and tomato. In addition, take tomato paste - it will give a pleasant red color to the finished dish, bay leaf and dark peppercorns, more fresh herbs (I used dill), salt to taste and vegetable oil. The amount of oil will depend on your preferences in the calorie content of the dish - for a dietary stew you should put very little oil, for the fattest dish you don’t have to spare any oil :) And be prepared to use boiling water when making vegetable stew with zucchini in a slow cooker.

So, let's start making. Set the multicooker to the “Stew” mode. If there is none, we will cook in any other place that is comfortable for you. For example, I constantly simmer in the “Baking” mode. Pour oil into the bowl.

Finely chop the onion. I had 3 small onions, which is approximately 150 grams.

Finely chop the garlic.

Cut the carrots into half circles. It should be noted that there are no special rules for cutting vegetables. Therefore, cut as you please: cubes, circles, stripes.

Place the chopped vegetables into the multicooker bowl. Making vegetable stew involves cutting the vegetables one at a time (although the order is not important enough) and immediately throwing them into the bowl. This greatly simplifies the work and speeds up the manufacturing process!

Next, cut the potatoes into cubes.

Roughly chop the zucchini.

Cut the pepper into small pieces. Honestly, I realized that I regretted the pepper - so feel free to add more! The more vegetables in a vegetable stew, the tastier the dish!

Transfer all the chopped vegetables to the slow cooker and continue simmering.

Remove the skin from the tomato. To do this, make cuts on the butt and pour boiling water over it for a few minutes.

After this, cut the tomato into small pieces.

Pour the tomato paste into a glass of hot water. Stir thoroughly until dissolved and homogeneous tomato juice is formed.

Pour the liquid into the slow cooker, salt the vegetable stew with zucchini to taste, add dark peppercorns and bay leaves, as well as fresh herbs. Mix well and simmer until the vegetables are cooked and almost all the water has boiled away. In general, stewing vegetable stew takes no more than 40-50 minutes. It all depends on the features of your multicooker and the mode in which the dish is prepared.

After turning off, leave the prepared vegetable stew with zucchini in the multicooker for 15-20 minutes. During this period of time, the dish, as they say, will reach readiness and be saturated with flavors.

Serve vegetable stew with bread, garnished with fresh herbs! Bon appetit!

Vegetable stew in a slow cooker is a version of this dish. How to cook a delicious vegetable stew in a slow cooker

Vegetable stew in a slow cooker is different from one cooked on the stove.

Due to the fact that it is cooked at the lowest temperatures, it retains more of the necessary substances and vitamins.

In addition, unhurried simmering makes the dish juicy, savory and fragrant.

Vegetable stew in a slow cooker - the main principles of production

If you are a happy owner of a multicooker, we suggest you prepare a tasty, healthy and fragrant vegetable stew with the help of this assistant.

This dish is prepared with or without meat. Cooking in a slow cooker allows you to cook the stew with the least amount of oil or without it at all, which naturally makes the dish even healthier.

If you prepare a vegetable stew with meat, then cut it into thin, small pieces. Place in a multicooker container and fry until golden brown.

Vegetables are peeled and chopped. Place them in the multicooker container, starting with those that take longer to cook. There is no need to stir the stew; all ingredients will cook moderately. The vegetables will release a fragrant juice, in which the vegetables and meat will be stewed. You can use any vegetables that suit your taste.

If you want to create a richer stew, you can add cream or sour cream to it.

Season everything with spices, add herbs, and the fragrant, indescribably delicious dish is ready. With all this, you do not need to supervise the manufacturing process; the multicooker will do everything itself. All you have to do is put the stew on plates and enjoy the tasty and healthy dish.

Recipe 1. Dietary vegetable stew in a slow cooker without oil

Ingredients

Manufacturing method

1. Wash all the ingredients, clean and soak in water for some time. Then dry it slightly. Chop the onion into half rings. Three large carrots.

Recipe 2. Vegetable stew in a slow cooker with cream

Ingredients

cream 10% – 200 ml;

potatoes - 8 tubers;

a quarter fork of cabbage;

Manufacturing method

1. Peel the potatoes and zucchini and cut them into small cubes. Shred the cabbage into thin strips. Remove the peel from the garlic and finely chop it with a knife. Scald the tomatoes with boiling water and remove their narrow skins. Cut the tomato pulp into pieces.

2. Turn on the multicooker to the “Frying” mode. Pour oil into a container and heat it. Lay out the potatoes and brown them. Following the potatoes we send zucchini, tomatoes and garlic. Mix and fry everything together.

3. Place the cabbage in a cup, add salt and mash with your hands. Then we send it to the rest of the vegetables. Add cream and stir.

4. Turn on the “Stewing” or “Baking” mode, close the lid of the unit and cook for an hour.

Recipe 3. Lenten vegetable stew in a slow cooker

Ingredients

two young zucchini;

three multi-colored bell peppers;

100 g green beans;

30 g tomato paste;

a bunch of dill, cilantro and parsley;

Manufacturing method

1. Wash and peel all vegetables. Cut the pepper into bars. Chop the zucchini and onion into large cubes. Cut the carrots into circles. Chop the beans randomly, but not very finely. Finely chop the garlic. Cut the potatoes into medium-sized cubes.

2. Pour oil into the multicooker bowl and activate the “Frying” mode. Add carrots and onions and fry the vegetables, stirring constantly, for a quarter of an hour.

3. Then add garlic and other vegetables to the bowl. Salt and pepper. Mix all ingredients thoroughly.

4. Dilute the tomato paste with water and pour the given consistency over the vegetables. Close the lid. Set the “Stew” mode and cook the stew for an hour.

5. 5 minutes before the end of cooking, add chopped herbs.

Recipe 4. Vegetable stew in a slow cooker with minced meat

Ingredients

half a kilogram of mixed minced meat;

50 ml vegetable oil;

Manufacturing method

1. Pour a little oil into the multicooker bowl and activate the “Frying” mode. Add the minced meat and fry it until golden brown.

2. Peel and chop the onions as desired. Add onion to minced meat. Salt and season with spices. Continue frying, stirring occasionally.

3. Peel the carrots and cut into thin slices. Transfer it to the slow cooker and stir. Add chopped potatoes and zucchini here.

4. Pour 2 glasses of water over the vegetables. Switch the multicooker to “Stew” mode and cook until the vegetables are soft. Focus on potatoes.

5. At the end, add peeled and finely chopped garlic. Divide into plates and serve the stew hot.

Recipe 5. Vegetable stew in a slow cooker with chicken

Ingredients

half a kilogram of chicken fillet;

two sweet peppers.

Manufacturing method

1. Wash the chicken fillet and remove films. Cut the meat into cubes.

2. Pour vegetable oil into the bottom of the bowl and activate the “Frying” mode. Place the chopped meat in a container and fry for 10 minutes, stirring.

3. Peel the carrots and onions. Chop the vegetables into strips and add to the meat. Stirring, fry everything together for 5 minutes.

4. Cut the peeled potatoes into cubes. Transfer to the multicooker bowl. Pour in a glass of boiled water.

5. Scald the tomatoes with boiling water and remove the thin skin. Cut the tomato pulp into cubes. Rinse the sweet pepper pods, wipe them and remove the stalks and seeds. Cut the bell pepper into strips. Place the vegetables into the multicooker bowl.

6. Place bay leaf and season the dish with spices. Turn on the “Stew” mode and cook the stew for an hour. Add chopped fresh herbs to the finished dish.

Recipe 6. Vegetable stew in a slow cooker with pork

Ingredients

half a kilogram of pork slices;

three cloves of garlic;

Manufacturing method

1. Rinse the pork slices and cut into medium-sized pieces.

2. Rinse the vegetables. Cut potatoes, tomatoes and eggplants into cubes. Cut the carrots into circles. Remove seeds from bell pepper and chop into pieces. Finely chop the garlic and onion. Peel the zucchini and cut into small pieces.

3. Pour oil into the multicooker bowl and turn on the “Frying” mode. Place the pieces of meat and fry them until golden brown for a quarter of an hour.

4. Now add carrots and onions. Season the ingredients with salt and pepper. Cook, stirring for 10 minutes.

5. Add other vegetables, stir and pour in a little more than half a glass of water. Close the lid of the kitchen unit and activate the “Extinguishing” mode. Cook the stew for an hour. Place the stew on plates and garnish with fresh parsley and basil.

Recipe 7. Vegetable stew in a slow cooker with sausage

Ingredients

6 young potatoes;

two sweet peppers;

four cloves of garlic;

40 g tomato paste;

Manufacturing method

1. Peel the onion and cut into rings. Place the onion in the multicooker bowl by pouring oil into it and setting the “Fry” mode. Cut the peeled carrots into circles and add them to the onion. Fry everything together for 5 minutes.

2. Peel the eggplant, cut it into large pieces and sprinkle with salt. Leave it for half an hour to get rid of the bitterness.

3. Wash the potatoes and peel off the narrow skins from the tubers. Cut them into four pieces. For this dish, take small tubers. Place the potatoes in the multicooker container and fill everything with one and a half liters of boiled water. Turn on the “Extinguishing” mode.

4. Wash the pepper and young zucchini and cut into cubes. Rinse and squeeze the eggplants. Place all these vegetables into the multicooker bowl.

5. Slice the sausage and place sparingly on top of the vegetables. After 20 minutes, add tomato paste, spices and chopped garlic. Check the readiness of the dish. If the potatoes are soft, the stew is ready.

Recipe 8. Vegetable stew in a slow cooker with mushrooms and beef

Ingredients

half a kilogram of beef slices;

potatoes - 4 tubers;

garlic – 4 cloves;

drinking water - two glasses;

Manufacturing method

1. Rinse the beef, trim the veins from the cut and cut into cubes two centimeters wide. Heat oil in a slow cooker. Place the meat in it and turn on the “Frying” or “Baking” mode. Cook the meat, stirring occasionally, for forty minutes.

2. Peel and wash the onions and carrots. Chop the vegetables into thin strips and add them to the meat. Stir and cook for a couple more minutes.

3. Peel and chop other vegetables at your discretion. Pour boiled water into the multicooker bowl and add vegetables and mushrooms. Salt everything and season with spices. Activate the “Stew” mode and cook the stew for an hour. Serve the finished dish, garnishing it with fresh herbs.

Vegetable stew in a slow cooker - tips and tricks

If you fry the vegetables separately ahead of time, combine them in a multicooker bowl, add water and cook in the “Stew” mode, the stew will turn out even tastier.

Do not cut the vegetables very finely so that they retain their shape and do not turn into porridge.

If you add eggplants to the stew, they must be sprinkled with salt in advance and left for half an hour.

You can safely add any vegetables to the stew, depending on your preferences.