Vegetable Stew with Mushrooms and Green Beans

by Editorial Staff

Vegetable stews are especially delicious when cooked with mushrooms and green beans. The dish turns out to be juicy, rich and aromatic due to preliminary frying of all products, and then slowly stewing them under the lid. This stew is ideal for lean and vegetarian menus.

Cook: 1 hour

Servings: 4

Ingredients

  • Potatoes (large) – 450 g (2 pcs.)
  • Champignons – 200 g (4 pcs.)
  • Green beans – 200 g
  • Tomatoes – 250 g (2 pcs.)
  • Sweet pepper – 90 g (1 pc.)
  • Carrots – 60 g (0.5 pcs.)
  • Onions – 60 g (0.5 pcs.)
  • Garlic – 8 g (1 clove)
  • Apple cider vinegar – 1 tbsp
  • Sugar – 0.5 teaspoon
  • Salt – 0.5 teaspoon
  • Ground black pepper – on the tip of a knife
  • Ground smoked paprika – 0.25 teaspoon
  • Vegetable oil – 2 tbsp
  • Fresh parsley (for serving) – 1-2 branches

Directions

  1. Prepare the food you need. Peel the onions and carrots.
  2. It is advisable to cut vegetables and mushrooms immediately, as they will quickly fry one after another. Rinse the green beans and trim the ends. Cut the beans into 1.5-2 cm pieces. Wash the champignons, refresh the cut on the stem of each mushroom. Slice the mushrooms into slices. Wash bell peppers, peel from seeds, cut into small cubes. Peel the potatoes, wash and cut into medium pieces. Grate the carrots on a coarse grater. Peel and chop the garlic. Heat the oil in a heavy-walled saucepan. Place the garlic in a saucepan and heat it a little in hot oil.
  3. Place the potatoes in a saucepan with garlic. Fry for 1-2 minutes.
  4. Add the green beans to the potatoes.
  5. Also, send the mushrooms to the pot with potatoes and beans.
  6. Fry the contents of the saucepan over high heat, stirring often, for 5-7 minutes, until the potatoes are lightly browned.
  7. Cut the onion into small cubes and place in a saucepan. Add bell peppers to vegetables and mushrooms. Mix everything and fry for 3-4 minutes.
  8. Rinse the tomatoes, make a cruciform incision on each. Put the tomatoes in boiling water for 30 seconds, and then rinse with ice water. Remove the skins from the tomatoes.
  9. Grind the tomatoes in mashed potatoes using a blender (or grate) and send the resulting mass to the pan. There – carrots, grated on a coarse grater.
  10. Pour in water (about 1 liter), it should not completely cover the vegetables. Add salt, sugar, apple cider vinegar, ground paprika and black pepper. Mix everything, bring to a boil and simmer covered over low heat for 20-25 minutes, until the potatoes are fully cooked.
  11. The vegetable stew with mushrooms and green beans is ready. Serve the stew immediately after cooking, sprinkling with chopped herbs.
          Enjoy your meal!

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