Vegetable stew

I think the word that best describes a vegetable stew is "comforting." Like a cup of hot broth, is there anything more pleasant than the aroma and heat of a freshly made vegetable stew? For me, stewed vegetables are a hug of flavor , transporting me to moments full of warmth and nutrition . And the surprising thing is that this beloved recipe can be even more accessible and faster with a little help from the slow cooker .

Vegetable stew, with its bright colors and blend of natural flavors, is a favorite in my kitchen. It is a perfect resource given its versatility:

• You can adapt it to the vegetables you have in the kitchen.
• It is ideal as a first course, but you can also use it as an accompaniment to second courses.
• It is an ideal base for scrambled eggs or omelettes.
• It can be the filling for empanadas and savory pies.
• Stewed vegetables are ideal to mix with pasta (they are the ideal condiment!), and also with rice.

I discovered that by using the slow cooker, this dish becomes a culinary masterpiece in less time than I expected. The magic is in how the vegetables are pressure cooked , maintaining their nutrients and offering a softness that simply cannot be compared.

I am happy to share with you this recipe for vegetable stew prepared in a slow cooker. I invite you to follow each step, from the selection of vegetables (which you can adapt to your favorite vegetables) to the moment when the aromas fill your kitchen and, of course, when you savor each spoonful of this homemade dish. I hope you are as excited as I am to discover how the slow cooker can transform the way we cook and enjoy this classic vegetable dish!

Ingredients

• 2 medium onions
• 2 carrots
• 200 g mushrooms
• 1 red pepper
• 4 pear tomatoes
• 200 g green beans
• 1 zucchini
• Optional: half an eggplant or a whole one
• 2 cloves of garlic
• 1 teaspoon thyme
• Extra virgin olive oil
• 150 ml white wine
• 15 g sugar
• Salt
• Black pepper

Preparation

1. Wash and chop all the vegetables, finely chop the garlic.
2. Pour a splash of oil into the Perfect Premium WMF ultra-rapid cooker and set over medium heat. When it is hot, add the carrot and onion with a little salt. Sauté until the onion begins to brown. Then add the garlic, pepper, beans and mushrooms (and the eggplant if you decide to add it, cut into large cubes), all chopped. Stir for a couple of minutes.
3. Add the tomato, wine and sugar, thyme and black pepper to taste. Adjust the salt if necessary.
4. When the liquid begins to boil, place the zucchini pieces on top.
5. Cover and close the pot. Place the handle selector in position 2 and increase the heat to medium-high until the pressure indicator shows its second ring.
6. When the pressure gauge shows its second ring, turn off the heat. Let the pressure gauge on the WMF cooker lower itself until the cooking rings are no longer visible. Then, open the pot immediately and serve hot.

Be prepared to accompany it with bread, because the juices they release are a delight!

Grades

• The vegetables in this stew are only a recommendation and can be substituted, for example: beans with artichoke hearts, mushrooms with shitakes, zucchini with pumpkin, etc. In all cases the processes and steps will be the same.
• This vegan stew is a great first course or starter, but it can be served as a main course if you add a side dish such as white rice, fried potatoes, cooked or mashed.
• Adapt the stew to your favorite vegetables and proportions! There are days when I want the eggplant flavor to predominate, other days I want mushrooms as the protagonists, or I want to take advantage of all the peppers we have in the refrigerator. Your decision will be correct no matter how you choose the ingredients! Vegetable stews have that great virtue.