Stew with pork, vegetables, puréed tomatoes, and rosemary
Description
Take young lean pork and the dish will be ready in less than an hour! And fresh rosemary will give it a delightful Mediterranean aroma! It's best to cook it in a multicooker during summer – it keeps the kitchen cool and prevents smells from spreading through the house.
Instructions
- 1
Step 1
Cut the meat into large cubes and fry in the multicooker on heated oil in "Frying" mode. Add the onion, coarsely chopped, and fry until golden.
- 2
Step 2
Add the carrots cut into strips and the roughly chopped potatoes. Fry for 3 minutes.
- 3
Step 3
Place the eggplants and peppers in the multicooker. Fry for another 3-4 minutes until the eggplants are golden brown.
- 4
Step 4
Pour the pureed tomatoes into the multicooker, add sugar and salt. Add garlic, peeled and sliced crosswise, to the stew. Set the multicooker to the "Stewing" mode and cook for 5 minutes. During this time, blanch the green beans for 3 minutes, then rinse them with cold water at the end. Add the beans to the stew. Simmer for 2 minutes.
- 5
Step 5
Switch the multicooker to "Keep Warm" mode, season with pepper to taste, and add a sprig of fresh rosemary. Let it sit for 20 minutes.
- 6
Step 6
Serve the stew very warm, generously sprinkled with fresh herbs on top.