Take young lean pork and the dish will be ready in less than an hour! And fresh rosemary will give it a delicious Mediterranean flavor! Cooking in the summer is best done in a slow cooker - it’s not hot, and smells do not scatter around the house!
Purpose: For lunch / For dinner / Inexpensive / Summer
Main Ingredient: Meat / Pork
Dish: Hot dishes / Stew
Geography of cuisine: Russian cuisine
- Pork - 500 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Potatoes - 3 Pieces
- Eggplant - 1 Piece
- Sweet pepper - 1 Piece
- Green beans - 150 Grams
- Garlic - 5-6 Cloves
- Pureed tomatoes - 1 Glass
- Sugar - 1 Teaspoon
- Olive oil - 2 tbsp. spoons
- Fresh rosemary - 1 Piece (small sprig)
- Black Pepper - To taste
- Greens - 1 Bunch (for serving - basil, parsley, dill, green onions)
How to cook "Stew with pork, vegetables, mashed tomatoes and rosemary"
Cut the meat into large cubes and fry in a slow cooker in hot oil in the "Fry" mode. Add the coarsely chopped onion and fry until golden.
Add carrots and coarsely chopped potatoes. Cook for 3 minutes.
Place the eggplants and peppers in a slow cooker. Fry for another 3-4 minutes until the eggplants are golden brown.
Pour mashed tomatoes into a multicooker, add sugar and salt. Place the garlic, peeled and cut across, into the stew. Switch the multicooker to the "Stew" mode and cook for 5 minutes. During this time, blanch the green beans for 3 minutes, sprinkling them with ice water at the end. Add the beans to the stew. Simmer for 2 minutes.
Set the multicooker to Keep Warm, pepper to taste and add a sprig of fresh rosemary. Leave it on for 20 minutes.
Serve the stew very warm, sprinkling generously with fresh herbs on top. Enjoy your meal!