Vegetable stew - recipe with photo. How to deliciously cook vegetable stew in a slow cooker, oven or pan

In terms of the number of recipe variations with vegetable stew, few dishes can be compared. A stewpan, a saucepan or pots, in the oven or a slow cooker, fresh or frozen vegetables, rice, mushrooms, meat, fish - all this helps to diversify a delicious vegetable dish that is served at the table at any time of the year.

How to cook vegetable stew

Even though winter is outside the window, even summer, and stew is a welcome vegetable treat not only in the diet menu. Appetizing (translated from French), stew is a symbol of satiety, which is prepared from everything that is, cut into pieces. The cooking technology does not dictate strict rules, but in order for a vegetable dish not to turn into “porridge”, you will have to follow some rules.

• If the additional ingredient is meat, then you need to start cooking with it.
• After the end of the time allotted for cooking, it is recommended to sweat the stew under the lid.

Recipes for cooking vegetable stew

Correctly chop and stew for a certain amount of time - these are two simple secrets on which all cooking options for a vegetable dish are based. Almost all types of vegetables can act as ingredients, while lean recipes will not take much time to cook, while meat recipes will saturate well. If there is a need to preserve the maximum of useful substances and make it beautiful, as in the photo, then a steam or slow cooker should be used to prepare a hot vegetable snack.

Vegetable stew with eggplant and zucchini

If you want to make a delicious, but not fatty vegetable dish for dinner, then this dish is perfect. A portion is designed for four people, and the most useful stew will come from fresh fruits that are harvested as the crop ripens in summer and early autumn. A step-by-step recipe will show you how to make a light second, but first you need to prepare the following ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• carrots - 2-3 pieces;
• tomatoes - 3-4 pcs.;
• bell pepper - 2 pcs.;
• onion - 1 head;
• green peas - 100 g;
• garlic - 2 cloves;
• parsley (root) - 1 pc.;
• spices - to taste;
• salt - 0.5 tsp;
• oil (vegetable) - 80 ml.

Cooking method:

1. Peeled eggplants, cut onions into cubes, parsley root, carrots, sweet peppers - into strips, tomatoes - into slices. For the squash layer, the fruit must be cleaned of seeds, dicing the rest.
2. Green peas must first be boiled for about 5-7 minutes.
3. Pour vegetable oil into a preheated frying pan, add chopped zucchini, eggplant, onions, carrots, fry, stirring for 10 minutes.
4. Then add sweet peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
5. Under the lid, bring to readiness for another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many ways there are, the simplest is to use a multifunctional household appliance with automatic mode. To get a delicious second, you just need to cut and load the products, and at the output you get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins with a minimum calorie content. Only a cauldron will be an alternative, but a stewed vegetable side dish will not look as attractive as in a glossy photo.

Ingredients:

• canned beans (white, red, spicy) - 3 cans of 420 g each;
• bell pepper (green, red) - 8 pcs.;
• chili pepper - 1 pc.;
• onion - 1 head;
• vegetable broth - 200 ml;
• rice (white long or brown) - 250 g;
• barbecue sauce - 500 g.

How to cook:

1. Pepper, chop the onion, pour into the multicooker bowl, add the beans from the jar, pour in the broth, barbecue sauce.
2. Close the lid to simmer the stew at medium power for about 5 hours, and at high power for about 3 hours.
3. The next step is to add rice, cook for another half hour.

Vegetable ragout with potatoes

The popularity of this variation of the famous vegetable dish is almost unmatched. Almost any type of vegetable can be perfectly combined with each other, and the traditional recipe involves potatoes, carrots, onions with spices or herbs. The taste and aroma of the finished dish is incomparable, but even with its simplicity, it can be varied.

Ingredients:

• potatoes - 10 pcs.;
• carrots - 3 pcs.;
• onions - 2 heads;
• garlic - 4-5 cloves;
• water - 0.5 cups;
• tomato paste or sauce - 50 g;
• salt - 1 tsp;
• lavrushka - 2 leaves;
• chopped greens (parsley, dill, celery, cilantro) - 2 tbsp. l.

How to cook potato stew:

1. Peel the root crops, cut into cubes, garlic, finely chop the onion.
2. Pour vegetables and onions into layers in a saucepan, add tomato paste, salt, pour water.
3. Under the lid, simmer the stew for about 20 minutes, and a few minutes before it is ready, add chopped herbs and chopped garlic.

How to cook a stew with meat and vegetables

Hearty and at the same time tasty second, which conquers the palate, makes you want more supplements even from the photo. For a lean menu, this option is not suitable, but for a dietary one it is ideal, because pork, beef, veal or lamb can be replaced with stew, chicken (breast) or turkey (fillet). Low-fat varieties will help reduce calories, and how to cook vegetable stew with meat - this step-by-step recipe will reveal the secret.

Ingredients:

• meat - 350 g;
• zucchini (medium) - 1 pc.;
• carrots - 1 pc.;
• eggplant - 1 pc.;
• tomatoes - 4 pcs.;
• sweet pepper - 2 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• greens - a bunch;
• spices - to taste.

Cooking method:

1. Cut the meat and vegetables into cubes, but soak the eggplants for a quarter of an hour in salted water.
2. Put everything in layers in a pan, starting with meat, the last - tomatoes, cut into pieces.
3. Stew the stew under a lid over medium heat for about half an hour, then add chopped herbs, spices, garlic, simmer for another 10 minutes until fully cooked.

Ragout with mushrooms and vegetables

To make the taste of the famous vegetable dish tender, you should choose early, young vegetables. For example, green peas can be cooked in pods, and you can keep the taste, color, nutrients if you make a stew from vegetables in the oven. Mushrooms, which can be taken fresh or frozen, will add piquancy and an incredibly seductive aroma to the finished vegetable dish.

Composition of products:

• mushrooms (any) - 300 g;
• potatoes - 350 g;
• carrots - 100 g;
• green peas (pods) - 200 g;
• cabbage (cauliflower) - 4-5 inflorescences;
• garlic - 3 cloves;
• onion - 1 head;
• oil (olive) - 2 tbsp. l.;
• vinegar - 1 tbsp. l.;
• water - 100 ml;
• sugar - 1 tbsp. l.;
• spices - to taste.

Cooking:

1. Cut the peeled vegetables, mushrooms into cubes, and finely chop the garlic.
2. Prepare a solution for onions from water, vinegar, sugar, immersing the onion cut into half rings for a quarter of an hour.
3. Cut the pea pods from the side of the stalk, cut the rest in half.
4. Immerse the cabbage inflorescences in boiling water for 3-4 minutes, and then put in a container of cold water to make it softer.
5. Lightly fry carrots, potatoes, add pea pods, cauliflower inflorescences.
6. Lubricate the cooking form, put mushrooms in the bottom layer, fried vegetable mixture on top, squeezed onion, cover with foil and simmer for 35-40 minutes.

How to do

Do you want to surprise your family or guests with an unusual dish? The basis of this culinary delight will be the well-known vegetable stew, but the way it is prepared and served will surely surprise you! Another advantage of this recipe: you can cook a hearty option if you add meat, or a vegetarian one - without the last ingredient. Vegetable stew in pumpkin is ideal for a romantic dinner and goes well with semi-dry white wine.

Composition of products:

• pumpkins (small) - 6-8 pcs.;
• meat (pork) - 300 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• zucchini - 0.5 ripe fruit;
• bell pepper - 2 pcs.;
• tomatoes - 2-3 pcs.;
• onion - 1 head;
• mayonnaise - 4-5 tbsp. l.;
• vegetable oil - 25 ml;
• spices - to taste.

Cooking method:

1. Meat, peeled vegetables cut into small cubes, onions - thin half rings, tomatoes - circles.
2. Pour everything into one large container, add spices, season with vegetable oil, mix gently.
3. A pumpkin is a baking dish, so you need to cut off the top, save this part, which will continue to serve as a “lid”. Remove the inside almost to the walls with a tablespoon.
4. Stuff the pumpkins with the prepared mixture of meat and vegetables, grease the top layer with mayonnaise, cover the “pot” with an impromptu lid, securing with toothpicks.
5. It will take an hour and a half to cook vegetable stew in the oven.

Pork ragout with vegetables

When you want to diversify the weekly menu, while making an appetizing healthy second, then you should opt for this recipe. The finished dish will delight you with taste, aroma, and its preparation does not require special culinary skills. To give tenderness to vegetable stew, it is recommended to pre-marinate the meat for several hours.

Ingredients:

• pork - 300g;
• cabbage - 350 g;
• carrots - 2 pcs.;
• potatoes - 4-5 small root crops;
• tomatoes - 3-4 medium ripe fruits;
• onion - 1 head;
• garlic - 2 cloves;
• water - 200 ml;
• spices - to taste.

Step by step preparation:

1. Peel vegetables, cut potatoes, carrots, tomatoes into cubes, chop cabbage.
2. Chop the onion and garlic, fry together with the meat in a heated frying pan. Then transfer everything to a deep saucepan.
3. Next, you need to fry the potato cubes until a golden crust forms. Put the second layer in the pan.
4. After that, sequentially fry cabbage, carrots, tomatoes, in order to then spread them in layers to the rest of the ingredients of the vegetable stew.
5. Pour the meat with vegetables with a glass of boiled water, put on the fire to stew for 15 to 25 minutes.

How to cook vegetable stew with cabbage

This recipe has a clear advantage - the dish can be prepared at any time of the year. An appetizing vegetable treat is not prepared for long, fresh or frozen vegetables are suitable for its creation, young cabbage will add tenderness, and broccoli will add spice. If you use a double boiler, this will help preserve the maximum of vitamins.

Ingredients:

• potatoes - 600 g;
• cauliflower - 1 head;
• onions - 2 heads;
• green peas - 50 g;
• garlic - 4 cloves;
• chopped ginger - 2 tsp;
• spices (curry, cumin, turmeric, mustard seeds) - a pinch each;
• sugar - 1 tsp;
• butter - 50 g.

Cooking method:

1. In a frying pan, fry the onion, garlic with spices, holding for 2-3 minutes, until soft.
2. Put diced potatoes, cauliflower inflorescences in layers in a double boiler, sprinkle with sugar, lay out the fried mixture. Pour half a glass of water, set the cooking mode for 15 minutes, then add green peas, salt, pepper, then set for another 5 minutes.

Video: dietary vegetable stew