Vegetable Stew in a Pot
Bright, hearty, appetizing, and amazingly delicious! Vegetable Stew in a Pot can be made with absolutely any vegetables you have in the refrigerator, or even better, in the garden. This dish can be served on its own or as a side dish with meat or chicken.
Updated : 16 July, 2026
Easy
About 30 min.
Ingredients
500 grams
Eggplant
400 grams
Potato
300 grams
Bell pepper
100 grams
Onion
150 grams
Carrot
200 grams
Green bean
250 grams
Tomato
2
Garlic
40 milliliters
Vegetable oil
to taste
Salt
1 dessertspoon
Sugar
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make vegetable stew in a pot? Very simply! Prepare everything you need.
Step 2
Wash the potatoes and carrots under running water with a small brush, then peel them. Peel the onion and garlic. Wash the bell pepper under running water, cut it in half, and remove the stem and seeds. Wash the green beans and cut them into small pieces. If the beans are not young, remove the strings along the sides of the pods; otherwise, they will be very noticeable in the finished dish. Rinse everything in clean water.
Step 3
Chop the onion into medium cubes, grate the carrot on a coarse grater, and cut the bell pepper into large cubes.
Step 4
For vegetable stew, it is better to use a pot with a thick bottom and thick sides. Heat the vegetable oil in the pot, then add the onion and carrot and fry them over high heat. Stir the vegetables constantly so they do not burn.
Step 5
After 1–2 minutes, add the bell pepper. It is best to use peppers of different colors, as this will make the finished dish look more appetizing and bright. Fry the vegetables for about another minute, stirring.
Step 6
Wash the tomatoes in water, remove the stem ends, and cut them into large cubes. If desired, you can peel the tomatoes first; I did not. Add 1 tablespoon of tomato paste or tomato puree, as well as a pinch of sugar. If you are using seasonal tomatoes, you can leave out the sugar, because summer tomatoes are sweet enough. Season everything with salt and mix thoroughly. Leave to stew over medium heat for about 5 minutes.
Step 7
Meanwhile, wash the eggplants under running water, trim off the ends, and cut them into large cubes. If they taste bitter, cover the diced eggplants with salted water and leave them to soak for a while. Then drain the water and gently squeeze the eggplants with your hands to remove excess liquid. Store-bought eggplants usually do not need this step.
Step 8
Add the eggplants and green beans to the pot.
Step 9
Next, add the potatoes cut into small cubes, mix everything well, and add more salt if needed. Cover the pot tightly with a lid, reduce the heat to low, and leave the vegetables to stew until the potatoes are tender, about 15–20 minutes, depending on the variety. Open the lid occasionally and gently stir the stew. If there is not enough liquid from the vegetables, add a little boiling water.
Step 10
Sprinkle the finished dish with finely chopped herbs and garlic that has been pressed through a garlic press or finely chopped by hand. Mix well, cover the pot with a lid, remove the stew from the heat, and let it stand for at least 5 minutes.
Step 11
Sprinkle the finished stew with potatoes and eggplants with allspice or hot ground chili pepper, if desired. Enjoy!
Author note
Share the recipe
