Vegetable stew

Vegetable stew is a delicious homemade vegetable dish. It is not difficult to prepare, it is light, nutritious and healthy. The article contains 10 excellent recipes for vegetable stew.

Classic recipe for vegetable stew with zucchini and potatoes

Vegetable stew can be made from any vegetables you have on hand. In this recipe, the base of the dish will be potatoes and zucchini. This stew can be served as a side dish or main dish.

1. 
   How to cook a delicious vegetable stew according to a classic recipe? Peel the garlic and grind in a mortar along with salt. Finely chop the greens with a knife and mix with the garlic mass.
2. 
   Wash and peel the vegetables, cut them into small cubes.
3. 
   Pour vegetable oil into the cauldron, first fry the onion until soft.
4. 
   Next add potatoes and carrots and continue frying for 10 minutes. After this, add the peppers and tomatoes, stir and cook for another 5 minutes.
5. 
   Reduce heat and add zucchini to the cauldron, cover it with a lid and simmer for 20 minutes.
6. 
   Remove the finished vegetable stew from the heat, add salt, season to taste, add garlic dressing, stir, leave for 5 minutes.
7. 
   Then you can serve the vegetable stew on the table along with fresh bread.

Bon appetit!

How to cook vegetable stew with cabbage and potatoes in a saucepan?

Vegetable stew always turns out to be satisfying, even despite the absence of meat in its composition. It can be prepared on ordinary days and even during fasting.

Cooking time: 50 min.

Cooking time: 25 min.

Servings: 3.

Ingredients:

• White cabbage – 370 gr.
• Carrot – 1 pc.
• Potatoes – 700 gr.
• Onions – 1 pc.
• Tomato paste – 2-3 tbsp.
• Butter – 20 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the potatoes, peel and cut into cubes. Place the potatoes in a saucepan and add water.

2. Wash the cabbage, chop into thin strips and add to the potatoes. Cover the pan with a lid, place over medium heat and simmer for 10 minutes.

3. Melt butter in a frying pan, fry chopped onions and carrots until soft. Then add tomato paste to the frying, stir and continue to simmer for another 3-4 minutes.

4. Transfer the roast to the pan, stir and continue to simmer the vegetable stew over low heat until the potatoes are ready.

5. At the end, add salt, season the dish and let it brew with a lid for 5-7 minutes. Vegetable stew with potatoes and cabbage is ready, you can serve it to the table.

Bon appetit!

Classic vegetable stew with meat and potatoes in the oven

Vegetable stew with meat is a three-in-one dish: tender meat, a delicious side dish of vegetables and a rich sauce. We present to you the most delicious recipe for this dish, cooked in the oven.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken breast – 300 gr.
• Bell pepper – 1 pc.
• Onions – 1 pc.
• Potatoes – 2 pcs.
• Tomato – 1 pc.
• Zucchini – 1 pc.
• Carrot – 1 pc.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Allspice peas – 6 pcs.
• Ground black pepper - to taste.
• Water – 2 tbsp.
• Garlic – 1 tooth.

Cooking process:

1. Wash the chicken breast and cut into small pieces.

2. Fry the chicken in a frying pan until golden brown and transfer to a baking dish.

3. Peel, wash and cut the potatoes into bars.

4. Cut the bell pepper into strips, carrots into slices.

5. Cut onions and zucchini into cubes.

6. Place the vegetables in a bowl, add herbs, salt and spices, mix. Place the vegetable mixture in the pan on top of the meat.

7. Add peppercorns, bay leaf and water.

8. Cut the tomatoes into slices and lay them out in an even layer. Close the mold with a lid and place in the oven, preheated to 160-180 degrees, for 60 minutes.

9. Vegetable stew with meat is ready, serve it hot.

Bon appetit!

Delicious stew with eggplants and zucchini in a frying pan

Vegetable stew is primarily a dietary dish; it is quite suitable for a vegetarian menu and for those who are fasting. Vegetables are stewed over low heat, so they turn out tasty and not greasy.

Cooking time: 50 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Eggplants – 250 gr.
• Zucchini – 350 gr.
• Potatoes – 300 gr.
• Carrots – 60 gr.
• Onions – 50 gr.
• Tomatoes – 50 gr.
• Bell pepper – 40 gr.
• Dill - to taste.
• Parsley - to taste.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Water – 2 tbsp.
• Paprika - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut potatoes, onions and carrots into large cubes.

2. Pour vegetable oil into a frying pan and fry the potatoes until golden brown. Then add onions and carrots and continue frying for 5 minutes.

3. Also cut the eggplants and zucchini into cubes. Add them to the pan, stir.

4. Next, cut the tomatoes and bell peppers into cubes, place the vegetables in a frying pan, add salt, season and simmer for 10 minutes.

5. After this, add chopped herbs, two tablespoons of water, cover the pan with a lid and leave the stew for 5 minutes. Delicious vegetable stew is ready.

Bon appetit!

Step-by-step recipe for vegetable stew with chicken

A delicious, balanced dish for a hearty lunch or light dinner. Vegetable stew with chicken is prepared very simply and conveniently because vegetables and meat are stewed in one container.

Cooking time: 70 min.

Cooking time: 40 min.

Servings: 5.

Ingredients:

• Chicken fillet – 600 gr.
• Eggplants – 300 gr.
• Potatoes – 300 gr.
• Bell pepper – 400 gr.
• Tomatoes – 300 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Hot water – 400-500 ml.
• Black peppercorns - to taste.
• Bay leaf - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the chicken fillet, pat dry with paper towels and cut into cubes. Fry the meat until golden brown in vegetable oil.

2.Cut the potatoes into cubes and fry separately in vegetable oil.

3. Wash the eggplants, cut into cubes and fry a little.

4. Place meat, eggplant and potatoes in a saucepan.

5. Peel the bell pepper and cut it into strips, add it to the pan.

6. Finely chop the onions and carrots and sauté in vegetable oil for several minutes. Then transfer the roast to the pan.

7. Add salt and spices, pour hot water into the pan, approximately 400-500 milliliters. Bring the vegetable stew to a boil, then simmer over low heat for 15-20 minutes.

8. After this, add the chopped tomatoes and simmer for another 10 minutes. Then you can put the vegetable stew with chicken on plates and serve.

Bon appetit!

A simple and delicious recipe for making vegetable stew in a slow cooker

Vegetable stew cooked in a slow cooker differs from the classic one in that the vegetables retain their shape and are almost not overcooked. The dish also retains the bulk of vitamins and microelements.

Cooking time: 60 min.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Potatoes – 3 pcs.
• Carrot – 1 pc.
• Cauliflower – 200 gr.
• Onions – 1 pc.
• Broccoli – 100 gr.
• Zucchini – 1 pc.
• Zucchini – 1 pc.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Champignons – 150 gr.
• Olive oil – 30 ml.
• Salt - to taste.
• Garlic – 2 teeth.

Cooking process:

1. Cut the potatoes and carrots into cubes and place them in the multicooker bowl.

2. Separate the cauliflower and broccoli into inflorescences, finely chop the onion.

3. Cut the zucchini and zucchini into cubes, add the vegetables to the bowl.

4. Cut the bell pepper into strips, tomatoes into slices, place these vegetables in a bowl.

5. Cut the champignons into slices and add them to the vegetables.Add olive oil, salt and ground pepper to the bowl. Select the “Stew” mode in the multicooker menu for 40 minutes.

6. After the sound signal indicates the end of the program, the vegetable stew can be served.

Bon appetit!

How to simply and deliciously cook vegetable stew with mushrooms?

Vegetable stew with mushrooms can be classified as vegetarian dishes. It turns out tasty and nutritious, perfect for replenishing strength and energy during a working day.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Champignons – 400 gr.
• Carrots – 100 gr.
• Onions – 150 gr.
• White cabbage – 200 gr.
• Zucchini – 200 gr.
• Garlic – 3 teeth.
• Cilantro – 20 gr.
• Bay leaf – 1 pc.
• Marinade – 2 tbsp.
• Salt - to taste.
• Vegetable oil – 5 tbsp.

Cooking process:

1. Cut the onion into small cubes. Pour vegetable oil into the pan and fry the onion until soft.

2. Cut the champignons into slices and add to the onion, stir and fry for 3-4 minutes.

3. Cut the carrots into small cubes, add to the pan, fry the vegetables for 3 minutes.

4. Chop the cabbage into thin strips. Place it in the pan, stir and cook for another 3-4 minutes.

5. Cut the zucchini into cubes, add it to the stew, stir. Add salt and spices. Pour in a couple of tablespoons of pickled cucumber or tomato marinade.

6. Cover the pan with a lid and simmer over low heat for 20 minutes. Finally, add chopped cilantro and chopped garlic, stir and remove the pan from the heat. Serve the vegetable stew hot.

Bon appetit!

Stew with zucchini, eggplant, peppers and tomatoes

You can add any vegetables to your vegetable stew according to your taste.We suggest preparing a stew with a long list of ingredients; you will undoubtedly like it for its interesting taste and bright appearance.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Zucchini – 2 pcs.
• Eggplants – 2 pcs.
• Carrot – 1 pc.
• Onions – 1 pc.
• Bell pepper – 2 pcs.
• Tomatoes – 3-4 pcs.
• Garlic – 1-2 teeth.
• Sweet paprika – 2 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 1-2 pcs.
• Vegetable oil – 100 ml.
• Greens - to taste.

Cooking process:

1. Wash and dry vegetables and herbs. Cut the zucchini and eggplant into cubes.

2. Cut the onion into half rings, the pepper into strips, and the carrots into small cubes.

3. Heat a thick-bottomed frying pan over heat, pour in vegetable oil, sauté carrots and onions with sweet paprika for several minutes.

4. Then add the eggplants and fry them until golden brown. Next add the sweet pepper.

5. Next, add the zucchini, stir and fry for 3-4 minutes.

6. Cut the tomatoes in half and grate them directly into the pan. Pass the garlic through a press and add to the stew.

7. Add salt and spices, stir and simmer the stew under the lid over low heat for 10-15 minutes. The stew turns out to be quite thick, sprinkle it with chopped herbs and serve.

Bon appetit!

Hearty and very tasty vegetable stew with minced meat

Vegetable stew with minced meat originated from the Soviet Union and could be bought in every state canteen. It was very filling and high in calories. A lot of time has passed since then, but even today this dish is often prepared at home.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Potatoes – 500 gr.
• Zucchini – 1 pc.
• Onions – 1 pc.
• Carrot – 1 pc.
• Eggplant – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 1 tooth.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.
• Tomato sauce – 2 tbsp.
• Minced meat – 300 gr.

Cooking process:

1. Pour vegetable oil into a heated frying pan and add minced meat. Fry it until golden brown.

2. Cut the onion into half rings, carrots into half circles. Add vegetables to the minced meat and fry for another 5 minutes.

3. Cut the potatoes into slices, place them in a frying pan and fry covered for 5-7 minutes.

4. Cut the zucchini, eggplant and bell pepper into cubes, place the vegetables in the pan and simmer the stew for another 15 minutes. Next, add tomato paste, chopped garlic, salt and spices, stir and simmer for 5-7 minutes.

5. After this, cover the pan with a lid and let it brew under the lid for 10 minutes. Divide the vegetable stew with minced meat into plates and serve.

Bon appetit!

Vegetable stew with green beans without meat

Vegetable stew is a seasonal dish that is best prepared from fresh vegetables just picked from the garden, such as zucchini, tomatoes, bell peppers and eggplants. If you like green beans, you can add them too, this will increase the satiety of the dish.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Bell pepper – 2 pcs.
• Zucchini – 1-2 pcs.
• Garlic – 2 teeth.
• Vegetable oil - for frying.
• Salt - to taste.
• Water – 1 tbsp.
• Ground black pepper - to taste.
• Green beans – 300-400 gr.
• Tomatoes – 3 pcs.

Cooking process:

1. Wash the bell pepper, remove seeds and cut into cubes. Fry the pepper in vegetable oil for 2-3 minutes.

2. Cut the zucchini into cubes.

3. Heat vegetable oil in a saucepan, fry the garlic cloves in it, then remove them.After this, fry the zucchini in garlic oil, add spices to taste.

4. Next, add diced tomatoes, fried bell peppers, green beans, pour in a glass of water and simmer the vegetable stew for 10 minutes.

5. Vegetable stew can be served with meat dishes or boiled porridge.

Bon appetit!