Vegetable stew

Vegetable stew: a delicious and colorful recipe, perfect for long fasting days or any time you crave a healthy and nourishing dish. This stew is not only a tasty appetizer but also an excellent way to preserve the flavors of summer for winter. In this guide, I will walk you step by step through the process of preparing this recipe, providing you with useful tips, information about the ingredients, and suggestions for customization.

Preparation time: 30 minutes
Cooking time: 5 hours
Total time: 5 hours and 30 minutes
Number of servings: 10 servings

Ingredients

- 2 kg onions
- 1 kg carrots
- 2.5 kg bell peppers
- 2.5 kg sweet peppers
- 1 kg tomatoes (peeled)
- 12 tablespoons of rice
- Salt (to taste)
- Peppercorns (to taste)
- Bay leaves (2-3 leaves)
- A little basil (fresh or dried)
- 2 tablespoons of honey
- 2-3 tablespoons of tomato paste
- 400-500 ml olive oil or sunflower oil

Preparation instructions

1. Prepare the ingredients: Start by chopping the onions and carrots. To avoid unpleasant tears, you can soak the onion in cold water for a few hours before peeling it. If you have a food processor, use it to chop the carrot and onion quickly and evenly. This will significantly reduce preparation time.

2. Sauté the onions and carrots: In a large pot, add the oil and heat it over medium heat. Add the chopped onions and carrots and sauté them for about 5 minutes until they become translucent. This step is essential for developing the base flavors of your stew.

3. Add the vegetables: Meanwhile, peel and chop the remaining vegetables – bell peppers, sweet peppers, and tomatoes. The tomatoes should be peeled, and to make this easier, you can blanch them for a few minutes in hot water and then transfer them to cold water. This will allow the skin to come off easily. Add all the chopped vegetables to the pot, stirring well.

4. Cooking the stew: Cover the pot and let the stew simmer on low heat for about 5 hours. It may seem like a long time, but slow cooking allows the vegetables to release their juices and flavors, resulting in a rich and savory dish. In the last two hours, stir occasionally to prevent sticking.

5. Adding the rice: After the stew has been cooking for almost 4 hours, rinse the rice under cold water to remove the starch. In another pot, add 36 tablespoons of water and the rice, then let it simmer on low heat until the water is completely absorbed. Once the rice is ready, add it to the stew in the last 15 minutes of cooking.

6. Seasoning: In the last minutes of cooking, add salt, pepper, bay leaves, basil, honey, and tomato paste. These spices will add depth and a special flavor to your stew. Stir well to combine the flavors.

7. Preserving: When the stew is ready, pour it hot into sterilized jars. Seal them well and place them in a preheated oven at 160°C for about 30 minutes. This preservation method will ensure a longer shelf life for your dish.

Tips and tricks

- Customization: You can add other vegetables like zucchini or eggplant to vary the taste. Additionally, you can replace the rice with quinoa for a gluten-free option.
- Storage: The stew keeps very well in airtight jars, but it can also be frozen. In this case, make sure to leave a space of 1-2 cm at the top of the container to allow for expansion during freezing.
- Serving: Serve the stew hot, alongside a slice of fresh bread or with polenta. A fresh green salad will perfectly complement this main dish.

Nutritional values

The vegetable stew is a healthy choice, rich in fiber, vitamins, and minerals. Each serving contains approximately 250 calories, being an excellent source of antioxidants due to the fresh vegetables. It is also low in fat and contains no cholesterol, making it ideal for a balanced diet.

Frequently asked questions

- Can I add meat to the stew? Of course! You can add chicken or pork, but you will need to adjust the cooking time.
- How can I enhance the flavor of the stew? You can add some extra spices like smoked paprika or cumin.
- Is it suitable for vegans? Yes, this stew is completely vegan and fits perfectly into fasting menus.

The vegetable stew is a recipe that not only brings a touch of warmth on cold days but is also an excellent way to keep your favorite vegetables fresh throughout the winter. Whether you serve it as an appetizer or as a main course, it will delight you with its rich and aromatic taste. So, prepare your ingredients and enjoy this flavorful dish!

 Ingredients: 2kg onion, 1kg carrot, 2.5kg bell pepper, 2.5kg sweet pepper, 1kg tomatoes, 12 tablespoons rice, salt, whole pepper, bay leaves, a little basil, honey (2 tablespoons), 2-3 tablespoons of broth, 400-500ml oil (I used olive oil, but sunflower oil works too)

 Tags:  stew vegetables pepper tomatoes