Vegetable Stew in Multicooker
Vegetable Stew in a Multicooker One Wednesday, I made a vegetable stew for lunch using what I had on hand: potatoes, bell peppers, zucchini, eggplant, red beans, and some base vegetables. The quantities are not fixed, as I adjust them based on how many people are eating and what vegetables I have available. It is cooked in stages in a Philips Multicooker, and the vegetables hold their shape better when added gradually. In my case, not everyone was equally thrilled with the dish, but the stew was perfect for a meatless lunch and can be easily adapted. Quick Info Total time: about 50-60 minutes, depending on the time needed to clean and chop the vegetables Preparation time: not specified separately; includes cleaning and chopping the vegetables Cooking time: about 45 minutes after starting the STEW program, plus a few minutes for sautéing Servings: depends on the amount of vegetables used and the number of people at the table Difficulty: easy Recipe type: vegetable dish in a multicooker, suitable for lunch or a meatless meal Ingredients Quantities are determined based on the number of people and how much stew you want to prepare. potatoes carrots onion cooked red beans red bell pepper green bell pepper zucchini eggplant salt, to taste pepper, to taste pepper and onion paste tomato paste hot paprika a little sugar fresh parsley oil water, enough to reach about halfway up the amount of vegetables It is important that the red beans are already cooked. They do not cook at the same stage as the raw vegetables and can be added along with them without needing extra cooking time. Preparation Method 1. Prepare the vegetables Peel and wash all the vegetables. Cut the onion into julienne strips, the carrot into small cubes, the potatoes into quarters, and the bell peppers, zucchini, and eggplant into cubes. The size of the pieces can be similar so they cook relatively evenly, but the zucchini and eggplant will be added later than the potatoes and carrots. 2. Sauté the onion and carrot Start the Philips Multicooker and select the FRY function. Add a little oil to the pot and let it heat up. Add the onion and carrot and sauté for a few minutes until the onion begins to soften. There is no need to brown them too much. The goal of this stage is to soften them slightly and create a base for the stew. 3. Add the potatoes Place the quartered potatoes over the onion and carrot. Let them sit in the pot for a bit to lightly brown on the outside. Mix carefully so the vegetables don’t stick to the bottom of the pot. 4. Add the bell peppers and water Add the diced red and green bell peppers. Pour in enough water to reach about halfway up the vegetables. It is not necessary for the vegetables to be completely covered, as they will release liquid as they cook. Stop the FRY program and set the device to the STEW function. Close the lid and let the stew begin to boil. 5. Add the zucchini and eggplant After 20 minutes of cooking on the STEW function, open the lid and add the zucchini and eggplant, both diced. Stir gently without mashing the potatoes. These vegetables cook faster, which is why I don’t add them from the start. If they were in the pot from the first stage, they might become too soft before the other vegetables are done. 6. Continue cooking Close the lid again and let the stew cook for about 20 more minutes on the STEW function. During this time, the vegetables should become tender, and the liquid should take on flavor from all the ingredients. 7. Add the pepper and onion paste and tomato paste After the 20 minutes, add the pepper and onion paste, hot paprika, a little sugar, salt to taste, pepper, and the tomato paste. Also, add the cooked red beans. Stir gently, then let the device cook for about 5 more minutes. This time is enough for the pepper and onion paste, tomato paste, and spices to combine with the vegetables. 8. Finish the stew Turn off the device and add the chopped fresh parsley. Taste and check if more salt or pepper is needed. The stew can be served once it is ready and warm. Why I make this recipe often I love this recipe because it doesn’t require fixed quantities and can be easily adapted to whatever vegetables I have in the fridge. Potatoes and carrots form the base, while zucchini, eggplant, and bell peppers complete the dish without needing much preparation. The multicooker is useful here because I can cook the vegetables in the same pot, in stages, without constantly monitoring the temperature. The cooked red beans make the stew heartier, while the pepper and onion paste and tomato paste give it the final flavor. Tips and Variations Tips Follow the order of adding the vegetables. Potatoes, carrots, and onion need more time, while zucchini and eggplant cook faster. The water should reach about halfway up the vegetables, not cover them completely. If you add too much at the beginning, the stew might turn out too watery. Stir gently after adding the softer vegetables. The potatoes can break if stirred too vigorously. Salt is easier to adjust after adding the pepper and onion paste and tomato paste, as these can also contain salt. Hot paprika should be added to taste. If the pepper and onion paste is already seasoned, start with a small amount of paprika. Substitutions If you don’t have red beans, they can be omitted, but no other ingredient needs to be added to keep the recipe in its original form. The pepper and onion paste can be used in the available quantity, adjusting the salt and tomato paste to taste afterward. Instead of using both red and green bell peppers, you can use just one type of pepper while keeping the same preparation idea. However, the flavor will be slightly different. Variations The quantities of vegetables can be changed based on the number of people at the table. You can add more potatoes for a heartier stew or more zucchini and bell peppers for a version with more vegetables. If you use vegetables cut into larger pieces, they may need more time to soften. In this case, the cooking time is as specified in the multicooker recipe: 20 minutes, then adding the zucchini and eggplant, another 20 minutes, and finally, 5 minutes with the tomato paste and spices. Serving Ideas The stew can be served warm as a main dish. It is suitable for a meatless lunch and can be served directly in a bowl after being sprinkled with fresh parsley. If you prefer a more intense vegetable and sauce flavor, let it sit for a few minutes after turning off the device before serving. No extra cooking step is needed. Frequently Asked Questions Can I use canned red beans? Yes, it’s important that they are already cooked. Drain them before use and add them in the stage when you put in the pepper and onion paste, tomato paste, and spices, as they do not need the same cooking time as the raw vegetables. When do I add the zucchini and eggplant? Both are added after the first 20 minutes of cooking on the STEW function. They are vegetables that soften faster, and if added from the start, they may lose their shape. How much water should I put in the pot? Pour in enough water to reach about halfway up the vegetables. There’s no need to cover them completely. The exact amount depends on the volume of the vegetables and how much liquid they release during cooking. Can the stew be made without the pepper and onion paste? In the basic recipe, the pepper and onion paste is one of the ingredients used at the end, along with the tomato paste and spices. If omitted, the stew will have a simpler and less concentrated flavor. What function is used on the Philips Multicooker? Initially, the FRY function is used, necessary for sautéing the onion and carrot and lightly browning the potatoes. After adding the bell peppers and water, the device is stopped and set to the STEW function. Nutritional Values The values below are estimates and may not be exact, as the recipe does not have fixed quantities for vegetables, oil, or beans. They mainly depend on the proportion of potatoes, the amount of oil, and the number of servings. For a typical serving, the stew may contain approximately: 150-250 kcal 25-40 g carbohydrates 5-10 g protein 4-9 g fat 6-10 g fiber Red beans contribute protein and fiber, while potatoes provide the bulk of carbohydrates. The oil increases the caloric value depending on the amount used. For an accurate calculation, the weights of all ingredients and the exact number of servings would be needed. Storage and Reheating Leftover stew can be stored in the refrigerator in a closed container. Since the recipe contains cooked vegetables and cooked beans, it should be cooled and placed in the refrigerator after it is no longer hot. When reheating, heat only the amount you plan to consume. If it seems drier than on the first day, stir gently before reheating; the vegetables may absorb some liquid while sitting. Potatoes, zucchini, and eggplant may soften a bit after storage, but the stew remains suitable for a meal the next day.
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