Stewed potatoes with vegetables in the pan

6 servings
1 hour 20 min

How do you make delicious stewed potatoes with vegetables in a pan? Very simple! First, prepare the necessary ingredients according to the list. Vegetables can be replaced or supplemented to your liking.

Peel and cut the potatoes into wedges or cubes, but not very finely so that the potatoes do not boil and keep their shape while simmering.

Cut zucchini or regular courgettes into bars or quarters. The cut should be such that on one side the courgettes do not boil during extinguishing and it is convenient to eat them. Which squash will work best? Choose young fruits with a delicate skin. If using more mature courgettes, cut off the coarse skin and cut out the seed middle.

Green peas and broccoli can be used fresh or frozen. Frozen vegetables need to be pre-thawed.

Peel bell peppers from seeds and stalks. Cut the flesh into bars. My red bell pepper is very large, so I took a half.

Cut the tomatoes into wedges. Choose tomatoes that are juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Cut the celery into pieces. If the stem is small, you can take two.

Finely chop the garlic.

Add tomato paste to the water, a pinch of salt and pepper and mix until smooth.

In a deep frying pan over a medium heat, heat the vegetable oil, place the potatoes and, stirring, fry until lightly golden.

Add bell peppers, zucchini and celery. Stir fry for a further 2-3 minutes.

Pour water with tomato paste into the vegetables and mix gently. Simmer under a lid for about 10 minutes until the vegetables are cooked through.

Add the tomatoes, broccoli florets, green peas and garlic. If necessary, add to the vegetables and pepper to taste. Simmer everything together under the lid for about 10 more minutes.

Remove the pan from the heat, cover and let the dish brew for 5-7 minutes. Enjoy your meal!