Vegetable stew - 10 delicious recipes

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

Classic recipe for vegetable stew with zucchini and potatoes

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

Cooking time: 50 minutes

Cooking time: 20 minutes.

Servings: 4-6.

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  Peel and grind the garlic in a mortar with salt. Finely chop the greens with a knife and mix with the garlic mass.
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  Wash and peel the vegetables, cut them into small cubes.
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  Pour vegetable oil into the cauldron, first fry the onion until soft.
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  Then add the potatoes and carrots and continue to fry for 10 minutes. Then add the peppers and tomatoes, stir and cook for another 5 minutes.
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  Reduce heat and add zucchini to the cauldron, cover it with a lid and simmer for 20 minutes.
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  Remove the finished vegetable stew from heat, salt, season to taste, add garlic dressing, stir, leave for 5 minutes.
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  You can then 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 though it does not contain meat. It can be cooked on regular days and even during fasting.

Cooking time: 50 minutes

Cooking time: 25 minutes

Servings: 3.

Ingredients:

• White cabbage - 370 gr.
• Carrots - 1 pc.
• Potatoes - 700 gr.
• Bulb onions - 1 pc.
• Tomato paste - 2-3 tablespoons
• Butter - 20 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the potatoes, peel and cut into cubes. Transfer the potatoes to a saucepan and add the water.
2. Wash the cabbage, chop into thin strips and add to the potatoes. Cover the saucepan with a lid, put on 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 frying to a saucepan, stir and continue to simmer the vegetable stew over low heat until the potatoes are tender.
5. At the end, salt the dish, season and let it brew on a lid for 5-7 minutes. Vegetable stew with potatoes and cabbage is ready, you can serve it on the table.

Bon Appetit!

Classic vegetable stew with meat and potatoes in the oven

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

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken breast - 300 gr.
• Bulgarian pepper - 1 pc.
• Bulb onions - 1 pc.
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 1 tablespoon
• Salt to taste.
• Bay leaf - 2 pcs.
• Allspice peas - 6 pcs.
• Ground black pepper - to taste.
• Water - 2 tablespoons
• Garlic - 1 tooth

Cooking process:

1. Wash the chicken breast and cut into small pieces.
2. Fry the chicken in a skillet until golden brown and transfer to a baking dish.
3. Peel the potatoes, wash and cut into sticks.
4. Cut the bell pepper into strips, carrots into slices.
5. Cut onions and courgettes into cubes.
6. Transfer vegetables to a bowl, add herbs, salt and spices, mix. Put the mixture of vegetables in a mold on top of the meat.
7. Add peppercorns, bay leaves and water.
8. Cut the tomatoes into wedges and arrange them in an even layer. Close the form with a lid and place in the oven, preheated to 160-180 degrees, for 60 minutes.
9. The vegetable stew with meat is ready, serve hot.

Bon Appetit!

Delicious stew with eggplant and zucchini in a pan

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

Cooking time: 50 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Eggplant - 250 gr.
• Zucchini - 350 gr.
• Potatoes - 300 gr.
• Carrots - 60 gr.
• Onions - 50 gr.
• Tomatoes - 50 gr.
• Bulgarian pepper - 40 gr.
• Dill to taste.
• Parsley to taste.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Wig - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the potatoes, onions and carrots into large cubes.
2. Pour vegetable oil into a pan, fry the potatoes until golden brown. Then add the onions and carrots and continue to fry for 5 minutes.
3. Cut the eggplants and courgettes into cubes as well. Add them to the pan, stir.
4. Next, cut the tomatoes and bell peppers into cubes, put the vegetables in the pan, salt, season and simmer for 10 minutes.
5. Then add chopped greens, two tablespoons of water, cover the pan with a lid and let the stew sit for 5 minutes. Delicious vegetable stew is ready.

Bon Appetit!

Step-by-step recipe for making 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 minutes

Cooking time: 40 minutes

Servings: 5.

Ingredients:

• Chicken fillet - 600 gr.
• Eggplant - 300 gr.
• Potatoes - 300 gr.
• Bulgarian pepper - 400 gr.
• Tomatoes - 300 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• 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 them separately in vegetable oil.
3. Wash the eggplants, cut into cubes and also fry a little.
4. Place the meat, eggplant and potatoes in a saucepan.
5. Peel the bell pepper from the seeds and cut into strips, add it to the pan.
6. Finely chop onions and carrots, sauté in vegetable oil for several minutes. Then transfer the roast to a saucepan.
7. Add salt and spices, pour hot water into a saucepan, about 400-500 milliliters. Bring the vegetable stew to a boil, then simmer for 15-20 minutes.
8. Then add the chopped tomatoes and simmer for another 10 minutes. Then you can lay out 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 multicooker, differs from the classic one in that vegetables retain their shape and hardly boil over. Also, the dish retains the bulk of the vitamins and minerals.

Cooking time: 60 minutes

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Cauliflower - 200 gr.
• Bulb onions - 1 pc.
• Broccoli - 100 gr.
• Zucchini - 1 pc.
• Zucchini - 1 pc.
• Bulgarian 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, put them in the multicooker bowl.
2. Disassemble the cauliflower and broccoli into inflorescences, finely chop the onion.
3. Cut the courgette and zucchini into cubes and add the vegetables to the bowl.
4. Cut the bell peppers into strips, the tomatoes into slices, send these vegetables to the bowl.
5. Cut the champignons into slices, 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 end of the program beeps, the vegetable stew can be served.

Bon Appetit!

How to easily and deliciously prepare a vegetable stew with mushrooms?

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

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 5.

Ingredients:

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

Cooking process:

1. Cut the onions into small cubes. Pour vegetable oil into a saucepan and fry the onions 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. Put it in a saucepan, 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 tablespoons of pickle or tomato marinade.
6. Cover the saucepan with a lid and simmer over low heat for 20 minutes. Finally add chopped cilantro and minced garlic, stir and remove from heat. Serve hot vegetable stew.

Bon Appetit!

Stew with zucchini, eggplant, pepper and tomato

You can add any vegetables you like to the vegetable stew. We propose to cook a stew with a long composition of ingredients, it will undoubtedly please with its interesting taste and bright appearance.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Zucchini - 2 pcs.
• Eggplant - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 3-4 pcs.
• Garlic - 1-2 teeth.
• Sweet paprika - 2 tsp
• Salt to taste.
• Ground black pepper - to taste.
• Bay leaves - 1-2 pcs.
• Vegetable oil - 100 ml.
• Greens to taste.

Cooking process:

1. Wash and dry vegetables and herbs. Cut the courgettes and eggplants into cubes.
2. Cut the onion into half rings, pepper into strips, carrots into small cubes.
3. Heat a frying pan with a thick bottom over a fire, add vegetable oil, sauté carrots and onions with sweet paprika for several minutes.
4. Then add the eggplants, fry them until golden brown. Place the bell peppers next.
5. Next, lay out 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 covered over low heat for 10-15 minutes. The stew turns out to be quite thick, sprinkle with chopped herbs and serve.

Bon Appetit!

Hearty and delicious vegetable stew with minced meat

Vegetable stew with minced meat, originally from the Soviet Union, could be bought in every state canteen. It was very satisfying and high in calories. Much time has passed since then, but even today such a dish is often prepared at home.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Potatoes - 500 gr.
• Zucchini - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 1 tooth
• Salt to taste.
• Ground black pepper - to taste.
• Lean oil - 2 tablespoons
• Tomato sauce - 2 tablespoons
• Minced meat - 300 gr.

Cooking process:

1. Pour the vegetable oil into a preheated pan and add the minced meat. Fry it until golden brown.
2. Cut the onion into half rings, the carrots into half circles. Add vegetables to minced meat and fry for another 5 minutes.
3. Cut the potatoes into wedges, put them in a pan and fry them covered for 5-7 minutes.
4. Cut the courgettes, eggplants and bell peppers into cubes, place the vegetables in the pan and simmer the stew for another 15 minutes. Then add tomato paste, chopped garlic, salt and spices, stir and simmer for 5-7 minutes.
5. After that, cover the pan with a lid and let it brew under the lid for 10 minutes. Arrange the vegetable stew with minced meat on plates and serve.

Bon Appetit!

Vegetable stew with green beans without meat

Vegetable stew is a seasonal dish that is best prepared with fresh vegetables freshly 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 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

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

Cooking process:

1. Wash the bell peppers, peel and cut into cubes. Fry the peppers in vegetable oil for 2-3 minutes.
2. Cut the courgettes into cubes.
3. Heat vegetable oil in a saucepan, fry the garlic cloves in it, then remove them. After that, fry the zucchini in garlic oil, add spices to them to taste.
4. Next, add the diced tomatoes, fried bell peppers, green beans, pour in a glass of water and simmer the vegetable stew for 10 minutes.
5. You can serve vegetable stew with meat dishes or boiled porridge.

Bon Appetit!