Slow Cooker Winter Supper Stew Recipe

Nature’s bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.  Beetroot, Carrot (Gajjar), Green Bell Pepper (Capsicum), Potatoes (Aloo), Onion, Pearl onions (Sambar Onions), Garlic, Whole Black Peppercorns, Ginger, Bay leaf (tej patta), Vegetable stock, Coriander (Dhania) Leaves, Oil, Butter (Salted), Salt   2 Beetroot , cut into cubes 2 Carrot (Gajjar) , cut into cubes 1 Green Bell Pepper (Capsicum) , cut into cubes 4 Potatoes (Aloo) 1 Onion , chopped 2 Pearl onions (Sambar Onions) 6 Garlic 5 Whole Black Peppercorns 1/2 teaspoon Ginger , paste 1 Bay leaf (tej patta) 2 cups Vegetable stock Coriander (Dhania) Leaves , chopped (few) 1 teaspoon Oil , as required 1 teaspoon Butter (Salted) Salt , to taste     15   15     To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.Serve Slow Cooker Winter Supper Stew on its own along with a toasted bread or Smoked Tofu And Grilled Vegetable Salad for a healthy meal.