Broccoli stew
Description
The dish is prepared without unnecessary complications. What could be better than a juicy, vibrant, and aromatic stew! Today I want to share with you one of my favorite recipes for making stew with broccoli. Many of you probably remember this wonderful dish from childhood, as it was often served for lunch at kindergartens and schools. Believe me, the school version can't compare to this delicious homemade stew, because we put a piece of our soul into it and, in return, get a great mood and a true feast for the eyes and stomach. And considering the fact that this dish contains plenty of vitamins—after all, we use fresh vegetables—this simple broccoli stew recipe becomes an indispensable part of everyday meals. So let's prepare it right now, because we all crave something juicy and truly summery. The finished dish is ready to be served.
Instructions
- 1
Step 1
Rinse the mushrooms under cold water, remove any debris, and cut into small pieces.
- 2
Step 2
We also wash the bell pepper, remove the seeds, and cut it into small cubes.
- 3
Step 3
If the zucchini is young, you can cook it with the skin on, but if it's older, the skin should be peeled off. Then cut the zucchini into cubes.
- 4
Step 4
Wash the tomatoes and cut them into cubes.
- 5
Step 5
Peel the carrots and cut them into strips. It's better not to grate the carrots for stew, as they will get lost among the other vegetables and their flavor will be indistinguishable.
- 6
Step 6
Now chop the garlic and chili pepper. If you don't like spicy food, you can omit the pepper.
- 7
Step 7
In a frying pan, heat the vegetable oil and sauté the chopped carrots and onions until golden brown.
- 8
Step 8
Add the zucchini, mix well, and fry everything together for a few more minutes.
- 9
Step 9
Then add the tomatoes and cook until they become soft. The key here is not to overcook the vegetables, so they don't turn into mush.
- 10
Step 10
Now add the broccoli, beans, bell pepper, chili pepper, herbs, garlic, and mushrooms. Season with salt and pepper, mix well, and pour in water just until it covers the vegetables halfway. Simmer the stew over low heat until fully cooked. Serve with sour cream.