Vegetable Stew in a Slow Cooker

by Editorial Staff

I suggest cooking the most popular summer dish – vegetable stew! Stew is prepared simply and easily, especially if you cook it in a slow cooker.

Cook: 1 hour 10 mins

Servings: 10

Ingredients

  • Potatoes – 4 pcs.
  • Medium zucchini – 1 pc.
  • Bulgarian pepper – 2 pcs.
  • Tomatoes – 2 pcs.
  • Carrots – 1 pc.
  • Bulb onions – 2 pcs.
  • Garlic – 4 cloves
  • Dill – 1 bunch
  • Tomato paste – 70 g
  • Seasoning – 1 tbsp
  • Salt – 1 teaspoon without a slide
  • Vegetable oil – for frying

Directions

  1. Pour vegetable oil into the multicooker bowl, set the “Fry” mode.
  2. Finely chop the onion. Then we cut the carrots into semicircles.
  3. Fry carrots and onions for 15 minutes.
  4. We turn on the “Extinguishing” mode for 60 minutes. Cut the potatoes into cubes. Add to the bowl.
  5. We clean the zucchini, remove the seeds, cut into cubes and add to the bowl.
  6. We clean the bell peppers, cut, add to the bowl.
  7. Tomatoes need to be peeled. To do this, make cuts, as in the photo, and pour boiling water over for five minutes. And then remove the skin.
  8. Cut the tomatoes into cubes and send them to the bowl. Mix all vegetables thoroughly and simmer.
  9. While the vegetables are stewing, chop the dill and grate the garlic.
  10. 20 minutes before turning off the multicooker, put dill, garlic, a tablespoon of seasoning, a teaspoon of salt without top in the stew.
  11. Add tomato paste, mix everything and simmer under a closed lid.

Enjoy your meal!

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