How to cook vegetable stew

There is hardly a person who does not know about the stew. After all, the dish is so common that it is found in almost every national cuisine.

How to cook vegetable stew without meat

Prepare a dish not only from meat, but also mushrooms, vegetables and fish. You can add any ingredient that is "lying around" in the fridge, and in any case, the stew will be delicious.

Recipe Components:

• pepper - 5 pieces;
• onions - 2 pcs;
• eggplants and tomatoes - 3 pieces;
• zucchini;
• pinch of sugar;
• frying oil;
• salt to taste

Cooking time: 1 hour.

Calories: 25 kcal.

Technological process:

1. Zucchini with eggplants cut into small half rings;
2. In the peppers, remove the seeds and chop into large pieces;
3. Rinse the tomatoes with boiling water, peel and coarsely chop;
4. Shred onion in half rings (1 cm thick);
5. Heat the oil in a skillet, put the vegetables in the order of the cutting. First, fry the zucchini from both sides, salt and shift it to a previously prepared cauldron;
6. Do the same with eggplants, then pepper and at the end with tomatoes. To prevent the vegetables from burning during the heat treatment, do not forget to add oil;
7. When frying a tomato, in addition to salt, add a pinch of sugar. It is necessary to redeem the acid;
8. All ingredients in the cauldron are mixed, if necessary, salt and simmer for 5 minutes on very low heat.

How to cook eggplant vegetable stew

According to the history of cooking, stew was patented in France. And the most common type of dish is "Ratatouille". The dish can be served both independently and as a side dish for cold meats or stews.

Recipe Components:

• medium size eggplants - 2 pcs;
• salt to taste;
• zucchini medium size - 2 pieces;
• bulbs - 2 pieces;
• peeled garlic - 3 cloves;
• ripe tomatoes - 3 pcs;
• sweet pepper of different colors - 3 pcs;
• olive oil - 6 tbsp. l;
• dried seasonings (rosemary and thyme) - 1 tsp;
• black ground pepper - 1/8 tsp.

Cooking time: 1 hour.

Calories: 51 kcal.

Technological process:

1. Remove the skin from the eggplant, cut into small cubes and salt. Give time to highlight the juice to get rid of bitterness. Drain juice;
2. Zucchini cut into circles of medium thickness;
3. Skip the garlic through a press, cut the onion into thin half rings;
4. Scald tomatoes, peel, cut into small cubes;
5. Remove seeds from peppers. Cut into thin strips;
6. Pour half of the olive oil in the recipe into the pan. Fry in it some minutes eggplants;
7. Pour the remaining oil into another refractory dish and fry the garlic and onions in it;
8. Remove the form from fire. On top of onions and garlic, spread out half the eggplants in an even layer;
9. Spread zucchini, peppers and tomatoes in the next layer;
10. Salt each layer and sprinkle with dried seasonings;
11. The final layer should be eggplants;
12. Bake "Ratatouille" in the oven at a temperature of 170 ° C for no more than 20 minutes.

How to cook vegetable stew with meat

The dish refers to French cuisine and is best known as "Breton stew".

Recipe Components:

• bacon - 250 g;
• fresh mutton pulp - 500 g;
• bulbs - 5 pieces;
• tomatoes - 5 pieces;
• salt to taste;
• garlic - 2 cloves;
• ground black pepper;
• savory twigs - 2 pcs;
• celery - 1 bunch;
• parsley - 1 bunch;
• fresh green beans - 300 g;
• milk sausages - 6 pcs.

Cooking time: 1 hour 20 minutes.

Calories: 148 kcal.

Technological process:

1. Bacon cut into small cubes. In a heated frying pan, heat the fat out of it;
2. Slice the lamb and fry evenly;
3. Finely chopped onion to send to the pan to the meat;
4. Scald tomatoes, peel and finely chop;
5. Send to the pan, pepper and salt;
6. Chop garlic and greens and send to the rest of the ingredients in a frying pan;
7. Pour in the liquid to cover the meat. Simmer for an hour on low heat;
8. In lightly salted water, boil the beans and drain in a colander;
9. Sausages cut into circles;
10. Add sausages and beans to the meat, mix.
11. Stew a quarter of an hour.

How to cook delicious vegetable stew with zucchini and minced meat

Interesting, but with the addition of one ingredient, the dish will sparkle with new colors and become much more satisfying. The uniqueness of the dish is that if you stick to vegetarianism, you can replace the mince with fish fillets and the taste will not suffer from this.

Recipe Components:

• zucchini - 300 g;
• zucchini - 400 g;
• bulb;
• Bulgarian pepper;
• carrots - 2 pieces;
• garlic - 3 cloves;
• cooking oil - 50 ml;
• sour cream - 35 g;
• Any stuffing - 300 g;
• several branches of greenery;
• optionally add seasoning "Hmeli-suneli";
• ground black pepper pinch;
• salt to taste

Preparation time: up to 1 hour.

Calorie: 99 kcal.

Technological process:

1. If the zucchini is not young, then remove the skin from it and clean it from the seeds. To cut in cubes;
2. Do the same thing with zucchini;
3. Grate carrots, chop peppers into strips;
4. Grate tomatoes or scald, remove the skin and finely chop;
5. Heat oil in a skillet and fry onion;
6. Then add carrots, mix and sauté over low heat for 4 minutes;
7. Next put pepper, zucchini, tomatoes and zucchini;
8. In another pan, fry the mince;
9. As soon as the stuffing gets a ruddy shade, combine it with vegetables;
10. Put sour cream;
11. To speed up the process of quenching, you can pour 50 ml of water;
12. Stew for half an hour;
13. 10 minutes before the end add garlic, and for 5 minutes, greens and seasonings.

How to cook vegetable stew with chicken in a slow cooker

Summer, tasty, bright and healthy recipe for cooking stew using an indispensable kitchen unit. And the best time for cooking is the beginning of autumn, when nature pleases with an abundance of vegetables.

Recipe Components:

• chicken drumsticks - 3 pcs;
• potato tubers - 3 pieces;
• carrots - 2 pieces;
• water - 100 ml;
• champignons - 100 g;
• zucchini - 2 pcs;
• several branches of greenery for decoration;
• sweet pepper - 1 pc;
• salt to taste;
• mayonnaise - 50 g;
• mustard - 1 tsp.

Preparation time: 1 hour 40 minutes.

Calories: 65 kcal.

Cooking technology:

1. Finely chop the greens and add it to mustard and mayonnaise mixed in a deep dish;
2. Pour chicken drumsticks with the resulting mass and leave them to marinate for an hour;
3. During this time, peel all the vegetables and cut the ingredients in the same style;
4. In the multicooker set the mode "Baking";
5. Add oil and fry the pickled chicken drumsticks. Give each side 15 minutes;
6. Next send the mushrooms and vegetables;
7. Pour in water;
8. Set the mode "Quenching", the timer for 30 minutes;
9. In order for the stew to become more tender after the end of the quenching, set the “Baking” mode again and continue cooking for 8 minutes.

Unusual recipe: Uzbek stew

Uzbek cuisine has always been famous for hearty dishes, and the warm climate allows us to enjoy fruits and vegetables all year round. Preparing a dish for this recipe, be sure that you will certainly be asked to supplement.

Recipe Components:

• pork - 0.5 kg;
• hot peppers - 3 pcs;
• potatoes - 4 pcs;
• bulbs - 4 pieces;
• turnip - 250 g;
• garlic - 4 cloves;
• carrots - 3 pieces;
• salt to taste;
• Quince - 2 pcs.

Cooking time: 1.5 hours.

Calories: 100 kcal.

Technological process:

1. Cauldron smear cooking oil. Cut half of the pork and spread the pieces to the bottom;
2. All other ingredients, including quince, cut into equal cubes;
3. Components must be laid out in layers: from the hard to the softest;
4. Salt and season with spices;
5. Insert hot peppers between vegetables;
6. Put the cubes of the remaining meat in the last layer;
7. Thus, the cauldron is completely filled. Pour a little water and simmer for 10 minutes on high heat, the next 20 minutes - on average, and the remaining quarter of an hour - on low;
8. Before serving dishes to the table and mixing in a cauldron it is necessary to get pepper pods.

Useful tips and tricks

1. If you are preparing a mixed stew, which includes a meat product in addition to vegetables, then do not forget to finely chop all the ingredients, fry in different utensils and then mix and simmer in one frying pan. For extremely busy housewives, there is another way: all the components of the recipe can be laid together, but the vegetables should be cut into large pieces and the meat finely;
2. Despite the ease of preparation, many make the typical mistake - they boil down the ingredients and as a result, the stew turns into porridge. To prevent such an error, remember a simple scheme: first lay hard vegetables and meat ingredients, and delicate ingredients such as cabbage, greens and tomatoes at the very end;
3. When cooking, you can change the style of cutting. However, if you diced potatoes, then all other vegetables should be of the appropriate type;
4. Do not forget about technology. You are not cooking sauce or soup, so you can not pour a lot of liquid. For a rich taste, it is desirable to use vegetable or meat broth. In some cases, the French replace them with white wine.

And another recipe for vegetable stew - in the next video.

Watch the video: How To Make Vegetable Stew Easy Recipe (May 2024).