Vegetable stew without potatoes. Vegetable stew. Vegetable stew recipe

Vegetable stew is a universal dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to remember a few rules.

5 secrets of delicious vegetable stew

1. It is best to cut the vegetables into equal pieces. This way they will fry and stew more evenly, and the stew itself will look more beautiful.
2. There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined and cooked until the stew is ready. Or first make a fry (usually from onions, carrots and) and add the rest of the ingredients one by one. In the first case, the vegetables will keep their shape better.
3. If you choose the second cooking method, try to add the vegetables in the correct sequence. Otherwise, the stew may turn into a shapeless mass. Add firmer vegetables first, such as potatoes, peppers or pumpkin. And after a while, add soft ingredients: tomatoes, peas or herbs.
4. To prevent the vegetables from burning during cooking, you can add a little water or broth to the stew. Especially if the dish does not contain juicy watery vegetables.
5. Due to prolonged heating, the taste and smell of seasonings may change. Therefore, add them in the middle of cooking or towards the end. Then the dish will be more flavorful.

5 vegetable stew recipes

As already mentioned, stew can be prepared from any products that can be found in the kitchen. But if you are tired of the usual combinations of vegetables, try these interesting dishes.

russianfood.com

Ingredients

• 300 g Brussels sprouts;
• salt - to taste;
• 150 g;
• 1 carrot;
• 1 leek;
• 250 g canned corn;
• 100 g frozen, fresh or canned green peas;
• ½ red bell pepper;
• 1 teaspoon Italian herbs seasoning;
• several sprigs of dill;
• a few sprigs of parsley.

Preparation

Cut the Brussels sprouts in half or leave whole if they are small. Boil the cabbage in boiling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrots into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add the pumpkin and carrots, pour in some liquid from the corn and simmer, covered, over moderate heat for about 10 minutes.

Add peas and diced peppers to the vegetables and cook for another 7 minutes. Place cabbage and corn in the pan, add salt, Italian herbs and chopped herbs. Stir and simmer for another 5 minutes.

jamieoliver.com

Ingredients

• 1 head of cauliflower;
• salt - to taste;
• 800 g potatoes;
• 2 cloves of garlic;
• 1 green chili pepper;
• 1 onion;
• 2 tablespoons olive oil;
• 2 tablespoons butter;
• 1 teaspoon turmeric;
• 1 teaspoon ground coriander;
• 1 teaspoon mustard seeds;
• 1 teaspoon ground ginger;
• 1 teaspoon curry seasoning;
• 350 g boiled or canned;
• 250 g spinach.

Preparation

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then drain in a colander and reserve 150 ml of the liquid in which the cabbage was cooked.

Peel the potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin slices, and the onion into half rings. Heat two types of oil in a frying pan over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a couple of minutes. Place the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the greens soften.

jamieoliver.com

Ingredients

• 3 zucchini;
• 3 red or yellow peppers;
• 3 tablespoons olive oil;
• 2 red onions;
• 4 cloves of garlic;
• ½ bunch of basil;
• several sprigs of thyme;
• 6 tomatoes;
• 400 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• ½ lemon.

Preparation

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add the onion, garlic, chopped basil stems, and thyme leaves. Fry, stirring, for 10–15 minutes.

Place the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Mix well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and salt if necessary. Stir and cook for another minute.

eatsmarter.com

Ingredients

• 1 onion;
• 1 red bell pepper;
• 2 celery stalks;
• 2 cloves of garlic;
• 600 g tomatoes;
• 4 tablespoons olive oil;
• 300 g green beans;
• several sprigs of parsley;
• several sprigs of dill;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the onion into thin half rings, the pepper into thin strips, and the celery into large slices. Chop the garlic.

Dip the tomatoes briefly in boiling water, transfer to ice water and peel off the skins. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables under the lid for about 15 minutes, stirring occasionally.

bbcgoodfood.com

Ingredients

• 10 tomatoes;
• 8 tablespoons olive oil;
• 4 cloves of garlic;
• 4 carrots;
• 6 sprigs of thyme;
• 4 dried bay leaves;
• 300 ml;
• 1 kg frozen green peas;
• 3 bunches of green onions;
• 400 g canned artichokes;
• salt - to taste.

Preparation

Pour boiling water over the tomatoes for a couple of minutes, then drain the liquid and peel the skins from the vegetables. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

Greetings, friends. Dietary vegetable stew - probably one of the simplest, most delicious and healthy dishes for those who watch their figure.

Let's take note today of several recipes for such a dish - they can be useful to you at any time!

The main thing

First, a short introduction. Let's go over the main rules that are common to all vegetable stews.

You can put any vegetables you have on hand into the dish. But if you are aiming for slimness, make sure that the ingredients do not contain too many starchy vegetables, especially potatoes.

Remember - ordinary calorie content , with potatoes, is about 100 kcal per 100 g, and without it it drops by half or even three times (it all depends on the amount you put in).

This method, such as frying, is canceled - if you are watching your figure, then only stewing, cooking in the oven or slow cooker will do.

By the way:There is an opinion that stewing over too low heat is not recommended - this method destroys vitamins, so it is recommended to set the heat to medium. But think for yourself, vitamins are destroyed during any heat treatment of foods.

Oil is also excluded - instead, water and vegetable broth are used for stewing.

Well, one more thing - you don’t have to strive to diversify the composition of the dish to the maximum - few vegetables does not mean it’s not tasty. I have also selected recipes for such mono-stews for you today.

So, let's start cooking!

There are many options - choose any!

Standard Diet Stew

Required

• one piece each of zucchini, sweet pepper and onion
• a couple of carrots
• three tomatoes
• two or three cloves of garlic
• pepper and salt

First of all, carrots; they take the longest to stew. Throw it into the pan, then chop all the other ingredients.

Simmer everything for about 30 minutes, cover tightly with a lid.

You can watch the cooking process in this video:

In a slow cooker

Cooked in a slow cooker, vegetable stew retains all the original nutritional qualities of its components.

This low-calorie dish is extremely healthy, because vegetables are a complex of vitamins and fiber. It has cleansing properties and is great for helping you follow the path of slimness and health.

To prepare a simple and at the same time very tasty stew in a slow cooker you will need:

• One each of zucchini and eggplant
• Three tomatoes
• One carrot
• Half a medium sized head of cabbage
• One onion

Everything is prepared very simply. All vegetables are chopped, placed in a slow cooker and cooked there for about an hour in the “stew” mode.

By the way,The cabbage stewing time may vary. If it is fresh, then 45 minutes will be enough. If it’s winter, which means it’s hard and dense, then it will take more time.

How to cook stew in a slow cooker , you can watch in the next video. The only difference from the above is my recipe - this is that the author added several potatoes to the ingredients.

In addition, she first fried the onions in the “fry” mode, and then switched to “stew”. But we remember that we don’t need extra calories, which means we shouldn’t fry onions. Use potatoes at your own discretion.

Zucchini

Just the same mono version that I promised.

Although zucchini is a medium-starchy vegetable, it is low in calories.

Take a kilogram of zucchini

One onion

One carrot

Seasoning for vegetables

Place peeled and chopped zucchini, carrots and onions in a saucepan for stewing, add a little water, and simmer until the zucchini is soft.

Eggplant

Another way to cook with a minimum of ingredients. Moderately starchy eggplant works well as the main ingredient. In terms of nutritional value, this dish is in no way inferior to a similar meat dish.

• For a kilogram of eggplant, take a couple of onions,
• Several tomatoes (can be replaced with tomato paste)
• Carrots - a couple of pieces
• Basil, garlic
• You can add walnuts for taste (several pieces)

Peel the eggplants, cut into cubes and soak in salted water for 20 minutes to remove the bitterness.

Chop onions, carrots, tomatoes.

Drain the water from the eggplants, put them in a saucepan, pour in some water and simmer. Next, add all the other ingredients, salt to taste (but keep in mind that your cormorants are already salted).

Simmer until the eggplants are tender.

Vegetable stew in the oven

You can also compose it from whatever is at hand. Let me give you a simple recipe as an example.

Will be required

• One carrot
• One onion (if medium-sized, then take two)
• Zucchini, eggplants, green beans, cauliflower - 200 g each
• Sweet pepper – 100 g
• Vegetable oil – 1 tbsp.
• Pepper, salt, herbs - to your taste

Grate the carrots and chop the onion.

Preheat the oven and place the carrots and onions in there for 5 minutes. Grease the mold with oil.

Next, add to them diced eggplants, zucchini, cabbage, disassembled into inflorescences. If one thing is missing, it will not spoil the taste of the dish. By the way, cauliflower can be replaced with regular white cabbage.

Helpful advice:Vegetables can be prepared in advance - just freeze them. In this case, a healthy dish will be available to you even in the midst of winter, when vegetables are expensive.

Pour a little water into the mold, place the prepared ingredients there, mixing with onions and carrots.

After 15 minutes, add chopped peppers, green beans, salt and pepper to taste.

Leave for another half hour. Stir occasionally and add liquid.

To finish cooking, add the herbs.

With meat

Actually, with meat – it’s not too dietary. You can read about why this is so in the article about .

I will mention here that meat is a product of animal origin, not suitable for cleansing the body and losing weight.

Rather, everything happens exactly the opposite. But if you choose meat for a dietary stew, then let it be, for example, chicken.

Vegetable stew with chicken in a slow cooker

Take

• half a kilo of chicken fillet (breast will also work)
• two or three zucchini, sweet pepper, tomato,
• a couple of eggplants
• two heads of onions
• one carrot
• two or three cloves of garlic
• spoon of tomato paste
• Salt and pepper to taste

Finely chop the chicken, place it in a heated multicooker bowl and fry for several minutes in a small amount of oil.

At the end of these few minutes, add the onion. You can skip this stage and go straight to extinguishing.

Don't forget to add liquid during cooking. Especially at the beginning - during the cooking process, vegetables release juice.

Use tomato paste: mix it with water and pour it into the dish - this will add taste and aroma.

At the end you can add grated garlic, and when the dish is ready, sprinkle it with herbs.

How to cook Can you recommend the stew? Maybe you use some of your own additions that give the dish a special taste? Share in the comments!

What to remember

• To make your stew healthy, skip the stage of frying the ingredients.
• The correct cooking options are to stew, steam, bake, cook in a slow cooker or oven.
• Do not overuse starchy vegetables, especially potatoes - their presence doubles the calorie content of the dish.

See you again in new articles, friends!

When the season of young vegetables has arrived, it is worth treating yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quite quickly. The composition of vegetables can be varied and the dish can be prepared to suit your taste. If desired, you can always make the stew quite liquid - like a soup. Or very thick, as a second course.

It is very convenient to cook vegetable stew in a saucepan - a deep frying pan with high walls, a lid and a long handle. The main function of a stewpan is stewing or boiling, poaching food, and preparing sauces. It is very convenient to fry foods in a saucepan, stirring them by shaking. Vegetable stew requires frying the ingredients, and the stewpan does this well.

It is generally accepted that stew is a dish of small pieces of meat or vegetables that are pre-fried and then stewed in sauce. But in Italian cuisine, ragu is prepared from highly ground products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat - a native of Lazio.

It is quite rare to find vegetarian dishes - vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to stews, which significantly improves their taste. However, the majority believes that the stew should be with meat - various or. But, this is a matter of taste and personal preference.

The essence of any stew, and vegetable stew is no exception, is frying the ingredients followed by a long stew in a small amount of liquid.

When planning to prepare a vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, you should not limit yourself to a small number of different vegetables. If you cook vegetable stew only from, it will work. For stew - the more different vegetables, the tastier and richer the dish. It is imperative to prepare very ripe and juicy tomatoes, the puree of which will be used to stew the stew.

Vegetable stew. Step by step recipe

Ingredients (2 servings)

• Zucchini 1 piece
• Eggplant 2 pcs
• bell pepper 2 pcs
• Hot pepper 1 piece
• Onion 1 piece
• Carrot 1 piece
• New potatoes 2 pcs
• Ripe tomato 4-5 pcs.
• Mixed greens (dill, parsley, cilantro) taste
• Olive oil 50 ml
• Salt, black pepper, sugar, coriander taste

1. If desired, you can add other vegetables to the recipe - garlic, roots, stalked celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which may not yet be peeled, as well as young eggplants with a shiny dark surface and unripe seeds. The tomatoes for the sauce should be as ripe as possible and very juicy so that you don’t have to add water to the vegetable stew.

   Young vegetables for stew

2. All vegetables must be pre-fried or baked. Considering that eggplants absorb oil like a sponge when fried, and I don’t want to increase the calorie content of the vegetable stew, I suggest baking the eggplants. Wash the young eggplants and cut the skin into strips using a sharp knife. Place the eggplants on a plate and microwave for 7-8 minutes. The eggplants will bake perfectly. I advise you to prepare the bell pepper in the same way - peel it from the seeds and bake it in the microwave for 5-6 minutes, then transfer the hot pepper into a plastic bag until the pepper cools a little and the outer film peels off, which must be removed.
3. Peel the onions and carrots and chop coarsely. Peel the hot pepper pod from seeds and white inner walls and cut into small pieces, or better yet, into strips. Heat olive oil in a saucepan or deep frying pan. Fry onions, carrots and peppers in oil for 4-5 minutes.

   Fry onions, carrots and hot peppers

4. Cut the young zucchini into large cubes without peeling. Peel a few new potatoes and also cut into cubes, approximately half the size of the zucchini. Add zucchini and potatoes to the fried vegetables. Stirring occasionally, fry vegetables over medium heat without a lid. The time to fry the ingredients for the stew is until the vegetables are half cooked.

   Add zucchini and potatoes

5. Cut the cooled and peeled bell pepper into strips and add to the fried vegetables. Cut the eggplant in half and cut into pieces. Add baked eggplant to vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp. ground coriander, salt and black pepper to taste. Stir the vegetables, reduce heat and cover the saucepan with a lid. Simmer vegetables in their own juice for 5-10 minutes.

   Add baked and chopped eggplant and peppers

6. While the vegetables are stewing, you need to prepare tomato puree from fresh ripe tomatoes. Place the tomatoes in a deep bowl and pour boiling water over them for 1-2 minutes. Cool the tomatoes under running cold water. The skin of the tomato can be easily removed. Peel the tomatoes from skins and seeds, remove the white parts and growth zone. Place the tomato pulp in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - remnants of seeds, white parts, then it is better to additionally rub the puree through a sieve.

   Prepare and add tomato puree to the stew

7. Add the prepared tomato puree to the fried vegetables. Bring the vegetable stew to a boil and simmer over low heat, covered, for at least 20 minutes. Usually the cooking time for vegetable stew is up to 1 hour, but if the vegetables are young and well fried, 30 minutes is enough. If you feel that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
8. Simmer the dish until fully cooked. It is better not to stir the stew while stewing so that the vegetables remain intact. Then there are the options. Vegetable stew can be prepared quite liquid and soup-like, as they do, or you can make it closer to main courses, as they do. Everything should be the way you like it. Excess liquid can be evaporated by removing the lid from the saucepan.

   Simmer covered over low heat

9. Place the prepared vegetable stew into deep plates. Optionally, if you like it spicy, you can sprinkle the vegetable stew with a pinch of coarsely ground hot pepper or chop some fresh hot pepper and spread it over the stew. Be sure to sprinkle the vegetable stew with finely chopped mixed herbs.

Vegetable stew is the most popular dish of stewed vegetables. You can prepare it from any ingredients, but follow the rule - first place hard vegetables in the pan, then soft ones. Then the food turns out with appetizing pieces, and not a vegetable mess.

How to cook vegetable stew - the main method

In the classic recipe, different vegetables are taken, fried separately, placed in layers in a pan, where they are cooked over low heat. To prepare the stew, take 1 kg of potatoes, three small zucchini, two carrots, half a medium head of cabbage, an onion, four tomatoes, greens. Salt, spices - to taste.

• Wash, peel and chop the ingredients.

Tip: cut the vegetables into equal cubes, then everything will be stewed evenly and will not get scattered.

• Place the potatoes in a saucepan and add enough water to cover the tubers. After boiling, put the cabbage in there and leave to simmer on the stove for about fifteen minutes. Add half a glass of water.
• Pour the zucchini into a hot saucepan with vegetable oil. Fry until soft.
• Sauté the onion until translucent, the carrots until half cooked.
• After 20 minutes, start assembling the stew. Add onions, zucchini, and carrots to the potatoes. Simmer for 15 minutes.
• Peel the tomatoes and cut them. Place in a saucepan, stir, simmer for 5 minutes.

Transfer the finished stew to serving plates on lettuce leaves and garnish with mint.

How to cook lean vegetable stew

Stew can be prepared easier, faster and without any oil. Vegetables - two turnips, three potatoes, 1 carrot, onion, 300 g each. green beans and pumpkin. Required: basil leaf, half a bunch of dill and cilantro.

Boil chopped turnips and potatoes in a small amount of water for a quarter of an hour. Add beans, pumpkin, onions, carrots. Simmer for 10 minutes until the liquid thickens, add salt. Turn off the stove, let the brew brew for about five minutes, then place it on plates, sprinkled with herbs. Mayonnaise - optional.

How to cook vegetable stew with meat

This dish works well baked in a pot in the oven. For a family of three, take: half a kilo of pork, 400 gr. potatoes. Carrots, onions, bell peppers - 2 pieces each, a head of cauliflower. Spices – ground black pepper, bay leaf, paprika.

• Brown the meat, cut into pieces, in a frying pan with vegetable oil, add broth and simmer for about 15 minutes. Place in pots.
• Fry the vegetables and - in pots. There are also 100 ml of water, spices, salt. Stir and place in an oven preheated to 180º. After half an hour the dish is ready.

Serve the stew hot with herbs, pickled garlic, and rye bread.

How to cook vegetable stew with seafood

Ingredients needed: two sweet peppers, three tomatoes, green peas and broccoli - 150 g each. Mussels or shrimp (boiled) – 200 gr. Spicy herbs - a sprig of thyme and oregano.

Chop the vegetables, put them in a container, pour in a glass of water. Simmer for 15 minutes, add spices. Cook for another 10 minutes, add seafood and heat the food for about three minutes. Before serving, sprinkle the stew with lemon juice.

How to cook vegetable stew on a baking sheet

If you really want to pamper your loved ones with vegetable delicacies, but don’t have enough time, prepare a stew on a baking sheet.

• Cover a baking sheet with parchment paper and grease thoroughly with vegetable oil. Heat in the oven – 180º.
• In a deep bowl, mix the chopped vegetables: 2 zucchini, 4 potatoes, two onions, carrots, bell peppers and half a bitter pepper. Pepper, salt, pour wine vinegar.
• Place on a baking sheet and cook in the oven for 45 minutes. Then place the poached tomatoes on top.

After 15 minutes, season the dish with chopped garlic and call everyone to the table.

All the recipes presented are a small part of the ways to prepare vegetable stew, so don’t be afraid to get creative and change vegetables, spices, dressings and cooking methods at your discretion.

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she will certainly acquire a signature dish.

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

1. For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
3. If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
4. Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
5. The most basic key to the perfect dish is your own imagination. Don't be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

• pork - 450 gr;
• carrots - 70 g;
• potatoes - 450 gr;
• onion - 70 gr;
• avocado - 3 pcs.;
• tomato paste - 4 tbsp. l.;
• garlic - 3 cloves;
• salt, pepper - to taste;
• olive oil - 100 ml.

How to cook:

1. Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
2. Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
3. Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
4. Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

• chicken fillet - 400 g;
• eggplant – 400 gr;
• carrots – 85 g;
• onion – 155 gr;
• cherry tomatoes – 8 pcs.;
• salt, pepper - to taste;
• olive oil - 85 ml;
• favorite seasonings.

How to cook:

1. We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
3. Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
4. Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle aroma to the finished dish.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

• veal - 500 gr;
• zucchini - 1 pc.;
• potatoes - 500 gr;
• carrots - 2 pcs.;
• bitter onions - 3 pcs.;
• tomatoes - 1 pc.;
• paprika powder - 20 g;
• boiling water - 250 ml;
• salt - 30 g;
• vegetable oil - 40 gr.

How to cook:

1. The veal should be washed under water and cut into pieces with a sharp knife.
2. Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
3. Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
4. Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
5. Grate the tomato to obtain tomato juice. Pour it into the frying pan.
6. Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
7. An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
8. Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

• onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
• cauliflower - 1 pc.;
• chicken broth - 150 g;
• olive oil - 2 tbsp. l.;
• garlic - 4 cloves.

How to cook:

1. Carrots, onions, potatoes into squares, fry in oil;
2. Cook cabbage and beans.
3. Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
4. Add zucchini, cut into small squares, simmer for another 10 minutes.
5. We add cabbage, garlic, bay leaf and spices at the very end of the stew.
6. Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

• onions - 310 g;
• garlic - 3 cloves;
• sweet pepper - 120 gr;
• minced meat - 530 g;
• tomatoes in their own juice - 950 ml;
• tomato paste - 35 g;
• beans - 450 gr;
• paprika - 1 teaspoon.

How to cook:

1. Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
2. Preheat the oven to 155 °C.
3. Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
4. Season with paprika and add salt.
5. Simmer the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for the dish.

Vegetable stew with potatoes

Ingredients:

• potatoes - 950 gr;
• zucchini - 450 gr;
• tomatoes - 450 gr;
• onion - 100 gr;
• carrots - 150 gr;
• pepper - 150 gr;
• oil - 100 ml;
• garlic - 4 cloves;
• pepper and salt - to taste;
• fresh greens.

How to cook:

1. Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
2. Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
3. Simmer under the lid closed for about fifteen minutes. The fire should be medium.
4. Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
5. Throw in the garlic and leave the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the delicious dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

• onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
• vegetable oil - 250 milliliters;
• salt - 1.5 tablespoons;
• sugar - 5 tablespoons;
• bay leaf - 4-5 leaves.

How to cook:

1. Peel the carrots and onions, wash the tomatoes and zucchini.
2. We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
3. Peel and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
5. Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
7. Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
8. Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

• medium zucchini - 3 pcs.;
• tomatoes and sweet peppers - 4 pcs.;
• onion - 2 pcs.;
• water - 1.5 liters;
• salt - 2 tbsp. spoons;
• sugar - 5 tbsp. spoon;
• vegetable oil - 200 ml;
• vinegar 9% - 40 ml;
• black pepper - 7 peas;
• bay leaf - 2-4 pcs.

How to cook:

1. Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
2. Cut the washed tomatoes and sweet peppers into thin slices.
3. Cut the onion into small cubes.
4. Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
5. You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
6. We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.

Using such simple cooking recipes, you can delight your family with tasty, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.