Delicious Homemade Vegetable Stew

Bright, satisfying, appetizing and surprisingly tasty! Vegetable stew in a pan can be made from absolutely any vegetables that you have in the refrigerator or, even better, in the garden! This dish can be served on its own or as a side dish for meat or chicken.
cook time: 30 min
Ava Prescott
Delicious Homemade Vegetable Stew

Nutrition Facts (per serving)

57
Calories
2g
Fat
9g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 100 g
Garlic 2 clove
Tomatoes 250 g
Salt to taste
Sugar (no slide) 1 dessert spoon
Ground black pepper to taste
Potato 400 g
Carrot 150 g
Vegetable oil 40 ml
bell pepper 300 g
Greenery to taste
Green beans 200 g
Eggplant 500 g

Recipe instructions

Step 1

Step 1
How to make vegetable stew in a saucepan? Very simple! Prepare everything you need.

Step 2

Step 2
Wash potatoes and carrots with a brush in running water, peel them. Peel the onions and garlic. Wash the bell pepper in running water, cut in half, remove the stem and seeds, wash the beans and cut into small pieces. If the beans are not young, then the tendrils on the sides of the pods must be removed, otherwise they will be strongly felt in the finished dish. Rinse everything in clean water.

Step 3

Step 3
Chop the onion into medium-sized cubes, grate the carrots on a coarse grater, and cut the bell pepper into large cubes.

Step 4

Step 4
To prepare vegetable stew, it is better to use a pan with a thick bottom and edges. Heat vegetable oil in a saucepan and fry onions and carrots over high heat. Vegetables must be stirred continuously so that they do not burn.

Step 5

Step 5
After a minute or two, add the bell pepper. It is better to use peppers of different colors, so the finished dish will look more appetizing and bright. Fry the vegetables for about another minute, stirring.

Step 6

Step 6
Wash the tomatoes in water, remove the stem and cut into large cubes (you can peel the tomatoes first if you wish, I didn’t do this). Add one tablespoon of tomato paste or tomato puree, as well as a pinch of sugar. If you are using seasonal tomatoes, you can omit the sugar, as tomatoes are quite sweet in summer. Salt everything and mix thoroughly. Leave to simmer over medium heat for about five minutes.

Step 7

Step 7
At this time, wash the eggplants in running water, trim the tails and cut into large cubes. If they are bitter, then pour salted water over the diced blue ones and leave to soak for a while. Then drain the water and lightly squeeze the excess liquid from the eggplants with your hands. Store-bought eggplants usually do not require these manipulations.

Step 8

Step 8
Place the eggplants and beans into the pan.

Step 9

Step 9
Next add the potatoes, cut into small cubes, mix everything well, add salt if required. Cover the pan tightly with a lid, reduce the heat to low and leave the vegetables to simmer until the potatoes are ready (about 15-20 minutes, depending on their variety). Sometimes it is worth opening the lid and gently stirring the stew. If there is not enough liquid from the vegetables, then you need to add a little boiling water.

Step 10

Step 10
Sprinkle the finished dish with finely chopped herbs and garlic, passed through a press or finely chopped by hand. Stir well, cover the pan, remove the stew from the heat and let sit for at least five minutes.

Step 11

Step 11
Sprinkle the finished stew with potatoes and eggplants with allspice or hot chili pepper, if desired. Bon appetit!

Additional rubrics

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