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Greek potato stew in a slow cooker: step-by-step recipe
Greek Potato Stew is a hearty dish that is easy to make in a slow cooker. Greek cuisine is famous for its rich flavors, and this stew is a great example of combining vegetables and spices. The dish turns out tender, with pleasant Mediterranean notes, and is suitable for both vegetarians and those who want to diversify their menu.
Ingredients:
- 5-6 pcs. potatoes (medium size);
- 1 pcs. carrots;
- 1 pcs. onion;
- 3 pc. tomatoes;
- 1 pc. sweet pepper;
- 2 cloves of garlic;
- 30 ml of olive oil;
- 1 tbsp. spoon of tomato paste;
- 250 ml of vegetable broth or water;
- 1 bay leaf;
- 1 tsp oregano;
- 1 tsp sweet paprika;
- salt, black pepper - to taste;
- parsley or cilantro.
Step 1. Preparation of vegetables
Peel the potatoes, cut into large cubes. Grate the carrots or cut into slices. Cut the onion into half rings. Grate the garlic on a fine grater. Peel the tomatoes, cut into cubes. Remove the seeds from the sweet pepper, cut into strips.
Step 2. Frying vegetables
Turn on the multicooker to the “Frying” or “Baking” mode. Pour in the oil, heat it up. Add the carrots and onions, fry until soft.
Step 3. Adding tomatoes and spices
Add garlic, tomato paste, oregano, paprika to the vegetables. Season with salt and pepper. Stir and fry for another 2 minutes. Add tomatoes and simmer for 3-4 minutes to release their juices.
Step 4. Adding potatoes and stewing
Place potatoes and bell peppers in the multicooker bowl. Pour in vegetable broth or water. Add bay leaf. Switch the multicooker to the “Stewing” mode for 45 minutes.
Step 5. Submission
After the multicooker beeps, carefully stir the stew. Arrange on plates, sprinkle with fresh herbs.
Tips:
First, add olives - this will give the dish a true Greek flavor.
Second, for a richer flavor, use cold-pressed olive oil.
Third, if you want the stew to be thick, add a little flour or starch.
Fourth, you can add chickpeas or beans to make the dish even more filling.
