Home Porridge Meat stewed in a slow cooker. Stewed meat in a slow cooker is one of my favorite recipes. Dishes from beef, pork, chicken, rabbit: stewing meat in a slow cooker How to stew meat in a Panasonic slow cooker

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Meat stewed in a slow cooker. Stewed meat in a slow cooker is one of my favorite recipes. Dishes from beef, pork, chicken, rabbit: stewing meat in a slow cooker How to stew meat in a Panasonic slow cooker

Meat is all a person needs to be happy.

Regardless of whether you are young or not, there is no such thing in life.

no worries. But tasty meat will help dispel them.

"The History of a Flower" Kaiki Deishu

Vegetarians have nothing to do here, because we will talk exclusively about meat. Meat, especially stewed meat, and even more so stewed meat in a slow cooker, is an eternal hit. Even just simmered in a small amount of water or broth, with a minimum of spices, meat becomes the main dish on any table, and if you scrape together the bottom of the barrel with sour cream, vegetables or mushrooms, then stewed meat in a slow cooker can delight the taste buds of the most discerning connoisseurs of culinary art.

Stew in a slow cooker is easy to prepare. There would be meat. And a few other ingredients that will only emphasize the taste, add aroma and play an important role, but this is a supporting role. To make stew in a slow cooker truly juicy, tender and flavorful, you need to do three right things: choose the right meat, choose the right complementary ingredients and choose the right cooking mode.

It is better to take meat for stewing without bones. Although, pork ribs are excellent in this regard. If you prefer boneless flesh, choose the neck or tenderloin from the ham or shoulder.

Spices, seasonings, vegetables, fruits and dried fruits, onions, garlic, sour cream or natural yogurt, tomato paste or ketchup - all these ingredients are added according to taste and desire, and each brings its own special note and makes your dish unique.

Pre-frying before stewing is desirable, but not necessary. In particular, for children's or dietary meals, frying can be skipped. If you decide to fry, you can fry meat and vegetables, either in a multicooker bowl in the “Baking” or “Frying” mode, or on the stove in a frying pan. The meat can be stewed in its own juice, or you can add liquid (broth, sour cream, yogurt, tomato juice, beer or wine, or just plain clean water) and end up with meat with a wonderful gravy.

Briefly speaking. If your stomach is already growling, and there’s a piece of meat waiting in the refrigerator or at the nearest butcher’s shop, let’s quickly look through the recipes offered on our website, choose the most suitable one, and get to work!

Stewed meat “Man-style” with vegetables

Ingredients:
400-600 g beef tenderloin,
2-3 carrots,
3 onions,
2 sweet peppers,
3-5 cloves of garlic,
2-3 tbsp. sweet and sour ketchup,
½ cup vegetable oil,
salt, ground black pepper.

Preparation:
Cut the tenderloin into thin, wide slices (across the grain). Pass the garlic through a press, grind with salt and pepper, mix with oil and pour the resulting marinade over the meat, mixing it well. Leave for half an hour. Heat a frying pan or multicooker bowl in the “Baking” mode and fry the pieces of meat on both sides until golden brown. Do not add oil, the marinade from the meat will be enough. Cut the onion into rings or half rings, cut the carrots crosswise into 3-4 parts and cut each into large cubes along the core, peel the sweet pepper and cut into strips. Place a layer of meat on the bottom of the bowl, place half the onion and all the vegetables on it, then place the remaining meat on the vegetables, cover with onions, add ketchup and pour water over the food. Decide for yourself how much water to add, but no less than a glass. Add a little salt, close the lid and set the “Stew” mode for 1.5-2 hours.

This recipe is also suitable for pork. You can cut it into cubes, and remove the garlic from the marinade or reduce its amount. You can add eggplant, zucchini, cauliflower inflorescences or tomatoes to the vegetables for stewing. You can place a piece of butter on top of the food, 100 grams. It will turn out satisfying.

If you remove all the vegetables from the recipe, leaving only onions, garlic (1 head), a couple of peeled tomatoes and sweet peppers, which must be taken in an amount equal to the weight of the meat, you will get a dish similar to Dungan tskhe. The cooking algorithm is the same: fry the meat, cut into pieces, cut the onion into cubes, garlic into slices, tomatoes into large slices, pepper into strips. “Quenching” mode 1-1.5 hours.

Meat in tomato sauce is prepared in a similar way. Add more tomatoes, just be sure to remove the skins. Tomatoes can be chopped or pureed. Salt, pepper, you can add a little curry powder. Voila!

Pork stewed in sour cream

Ingredients:
500-600 g pork,
2 onions,
1 carrot,
200 ml sour cream,
1 tbsp. flour,
water, vegetable oil, salt, ground black pepper.

Preparation:
Cut the meat into cubes, onion into half rings, and grate the carrots on a coarse grater. Set the “Baking” or “Frying” mode, pour a little vegetable oil into the bowl, heat it and add the pork. Fry until pale, stirring, for 10 minutes, then add the onion and carrots. Fry until soft, stirring, for 5-7 minutes, then add flour, stir so that there are no lumps and all products are evenly coated with flour, fry for a couple more minutes and pour in hot water (about 1 multi-cup). Stir thoroughly. Turn on the “Stew” mode for 1 hour (more if desired), pour sour cream into the bowl, add salt and pepper to taste, stir and close the lid.

Ingredients:
500 g meat,
200 g of fresh mushrooms (champignons, oyster mushrooms or wild mushrooms),
1 onion,
1 clove of garlic (you can do without it),
1 carrot,
100 g prunes,
50-70 ml dry red wine,
vegetable oil, salt, pepper.

Preparation:
Cut the meat into pieces. Rinse the prunes well and soak in warm water. Cut the onion into cubes or half rings, grate the carrots on a coarse grater. In a bowl, heat the vegetable oil in the “Baking” mode, add the meat and fry, stirring, until golden brown. Then add the onions to the meat, after 5 minutes the carrots and continue frying for another 5 minutes. Cut the prunes into small cubes and the mushrooms into slices. Place everything in a multicooker bowl, pour in wine, you can add a little water, salt and pepper, you can add a bay leaf. Close the lid and set the “Extinguishing” mode for 1 hour.

You can remove the mushrooms from the recipe, leaving only the prunes, it will be just as tasty. You can also add other dried fruits to the prunes. Try it!

Stewed meat in a slow cooker can be prepared with any vegetables. Add potatoes to the meat and get a hearty second course. Put cabbage instead of potatoes - you get a dish that can be eaten as is, or you can serve it with a side dish (rice, for example).
Visit the pages of our website and find even more interesting recipes!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Today, many of us prefer healthy food and quality products. Meat stewed in a slow cooker is very healthy.

Russian national cuisine is mainly based on a meat diet; we cook meat very often. The good thing about stewing meat in a slow cooker is that it uses minimal fat or oil during cooking, which is good for our health. In addition, the multicooker uses less salt, which is also an additional advantage for a healthy diet.

Meat in a slow cooker has a pleasant aroma and taste, making it dietary and healthy. You can cook meat as a separate dish or combine it with spices, vegetables, and cereals. There are a lot of recipes for stewed meat in a slow cooker, today we will look at the best of them.

Meat stewed in wine

An amazing dish that is so easy to prepare!

Ingredients

Meat (pork in the recipe) - 500-600 g
Red wine - 1 glass
Onions – 200 g (1-2 pcs)
Celery – 2 pcs.
Salt pepper

Preparation

Wash the meat and dry with a paper towel.
Cut the meat into medium-sized pieces.
Pour vegetable oil into the multicooker bowl and add meat. Set the “Baking” mode for 1 hour. Salt, pepper, add your favorite spices.
Finely chop the onion.
Chop the celery in the same way.
When the meat is fried and a crust appears, stir (this will be approximately 40 minutes after the start of the program), add onion and celery.
Continue cooking until the end of the set time. Then pour in a glass of red wine and set the “Stew” program for 3 hours.
The stew in the slow cooker is ready. Melts in your mouth, very tender and tasty.

In the following recipe, you can replace the beef with pork or other meat.

Beef stew with prunes

Prune berries add piquancy and a pleasant taste to the dish. The dish is perfect for an everyday menu or for a holiday.

We will need

Beef (pulp) – 1 kg
Onions - 5-6 pcs.
Prunes – 20 pcs.
Tomato paste - 4 tbsp
Brown bread - half a loaf
Vegetable oil - 2 tablespoons
Bay leaf, sugar, salt, pepper to taste

Preparation

Rinse the meat thoroughly and cut into pieces.
Cut the onion into half rings.
Fry the meat in a preheated multicooker on the “Baking” mode for 30 minutes, then add chopped onions, after 10 minutes - prunes, tomato paste and water.
Set the multicooker to “Stew” mode and cook for 60 minutes.
While stewing meat in a slow cooker, gradually add bread crumbs to the dish, stirring thoroughly.
At the end of cooking (10-15 minutes), add salt, pepper, and bay leaf.
Before serving, sprinkle with chopped herbs.

A delicious dish is ready!

Every cook tries to make all dishes not only tasty, but also healthy. Meat with vegetables cooked in a slow cooker is the perfect combination of benefits and health.

Hotpot

The dish turns out tasty and juicy.

Ingredients

Pork – 500 gr
Carrots - 1 piece
Onion - 1 piece
Champignons, lightly fried - 100 g
Potatoes - 3 pcs.
Cabbage - 150-200 gr
Vegetable oil - 2 tablespoons
Tomato paste - 1 tbsp
Cream - 2 tbsp
Salt, spices to taste

Preparation

Cut the meat into small slices, you can beat the pieces with a special hammer.
Cut the onion into half rings. Pour oil into the multicooker bowl, add onion, meat, salt and pepper to taste.
Set the "Baking" mode and fry the ingredients for 20 minutes.
While the food is frying, chop the carrots, cabbage and potatoes.
After 20 minutes, add vegetables to the meat and add mushrooms.
Simmer the meat in a slow cooker for 1.5 hours. Then add cream and tomato paste and simmer again for about an hour.

Delicious meat is ready in the slow cooker.

If you're still wondering how to make a delicious stew in the slow cooker, make a delicious meat casserole!

Stewed meat in a slow cooker “under a fur coat”

An excellent version of potato casserole. To cook meat according to this recipe in a slow cooker, you will need no more than one hour. Choose tender types of meat as ingredients: pork, you can use chicken. The result is an ideal lunch that contains only 180 kcal per 100 g of dish. Place all ingredients in a multicooker in layers.

Ingredients

Pork fillet – 300 g
Potatoes - 400 g
Onions - 2 pcs.
Tomatoes - 2 pcs (large)
Sour cream - 2 tablespoons
Hard cheese - 100 g
Herbs, spices to taste

Preparation

Cut the meat into small pieces, finely chop the onion, pass the potatoes through a coarse grater.
Place the meat in the first layer on the bottom of the multicooker, chopped onions in the second layer, then potatoes.
Cut the tomatoes into half rings, dip the pieces in sour cream and place in a fourth layer. Season each layer with a little pepper and salt.
Set the multicooker to the “Bake” mode for one hour.
When the signal for the end of the program sounds, sprinkle the dish with grated cheese or herbs.
After this, it is recommended to leave the stew in the slow cooker on heat for 10-15 minutes so that the cheese melts.

In the following recipe, pork can be replaced with beef, veal, or chicken.

Merchant-style meat stew (with buckwheat)

A delicious hearty dish that everyone in the household will definitely enjoy.

Ingredients

Buckwheat - 1 cup
Meat (veal or beef) - 400 g
Carrots - 1 pc.
Ground black pepper, salt
Nutmeg
Onion - 1 piece
Vegetable oil - 2 tablespoons

Preparation

Cut the onion into cubes, chop the carrots into strips. Pour vegetable oil into the multicooker bowl.
Turn on the “Bake” function for half an hour.
Lower the lid after 15 minutes and put the diced meat in it. Add spices and salt and continue cooking.
While the meat is stewing in the slow cooker, rinse the buckwheat and, at the end of the “Baking” program, add the buckwheat and add water.

Stewed meat with buckwheat in a slow cooker is ready.

Bon appetit!

Another method of preparing stew in a slow cooker is described in the following video recipe:

In a slow cooker you can not only stew, but also stew. How to stew meat in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models)? The “Extinguishing” program is ideal for this process. Meat stewed in a slow cooker turns out very tasty and juicy. The recipe is simple.

Ingredients needed to stew meat in a slow cooker:

800 g of meat (beef or pork);
200 ml milk;
1 tbsp. spoon of soy sauce;
1 fairly large onion;
vegetable oil);
salt pepper.

How to stew meat in a slow cooker: cooking recipes

To stew meat in a slow cooker, cut it into small pieces. Mix with a variety of spices for... Pour oil into the multicooker cup. Preheat the pan using the Roast or Bake program.

Fry the diced onion until light golden brown. Add meat. Fry the meat with the lid open until golden brown.

While the onions and meat are frying, prepare a sauce to simmer the meat in the slow cooker. To do this, add spices to the milk. Pour in soy sauce. Add salt and stir.

Pour the resulting sauce over the meat in the slow cooker. Close the lid. Turn off Bake/Roast. Set it to "Stew". To stew meat deliciously in a slow cooker, set the time for pork - 1.5 hours, for beef - 2 hours.

How to stew meat and vegetables in a slow cooker: how to cook

Ingredients:

any vegetables;
meat.

Preparation:

Peel all vegetables and rinse with running water. Cut them into medium pieces. Also cut the meat. Place the food in the MV bowl. Pour some water. Salt and pepper.

Experienced chefs prepare excellent steaks from beef. But it turns out no less tasty during stewing, especially since with such heat treatment the dish will be dietary and low-calorie. A multicooker will help you improve the taste, make the meat juicy and aromatic. This home appliance will automatically determine the temperature and cooking time; you only have to add food and select the “Stew” mode.

Beef meat has a specific aroma, so it is necessary to use aromatic spices during cooking or add them to the marinade. Beef also goes well with greens.
Most often, beef pulp is used for stewing. Preparation of the product should begin with rinsing in cold water, then the film is cut. After which you should remove excess moisture with paper towels.
The meat is prepared in pieces. It must be cut across the grain, so the juice will remain inside the product. Usually the beef is cut into strips or cubes. But you can also cut a piece into bars or plates. It all depends on the recipe and other ingredients.
To saturate the taste of the dish and give the product an appetizing crust, the meat is pre-fried in a slow cooker using the “Frying” mode. If your equipment does not provide such a function, then use the “Baking” option.
Beef should be fried in a small amount of oil. After this, the multicooker switches to the “Stew” mode. Vegetables with spices are added to the meat and stewed until cooked.
Vegetables that contain a lot of moisture are also used to make the beef juicy. For example, tomatoes, bell peppers and onions. Additionally, you can add cream or sour cream to the sauce.

How to cook beef stew in a slow cooker with vegetables

The most common recipe for cooking beef involves the use of vegetables. So, in addition to soft and juicy meat, you will get a delicious gravy. It should be added to the side dish along with beef. You can increase the amount of liquid if you like a lot of vegetable sauce.

Prepare the following ingredients:

young beef – 0.6 kg;
onions – 2 pcs.;
wheat flour – 2 tbsp. l.;
bell pepper – 1 pc.;
raw carrots – 1 pc.;
vegetable oil – 3 tbsp. l.;
purified water – 1 tbsp.;
salt - to taste;
bay leaf, parsley, spices - to taste.

How to stew meat in a slow cooker:

Rinse the meat and be sure to dry it with paper towels. Since this recipe involves a light breading of flour, it will stick better to the dry surface of the meat. Cut it into large pieces.
Turn the multicooker on to the “Frying” mode, pour in the vegetable oil and wait until it warms up well. Then dip each piece in flour and fry until golden brown. You can cook the entire amount of product at once. Remember to turn the meat over so it is browned on all sides.
Meanwhile, prepare the vegetables. Peel the carrots and cut into strips. Remove the skins from the onions and chop them into half rings. Wash the pepper, cut in half and remove the seeds and stem. Cut the pulp into strips.
After the meat is fried, first add the onions into the multicooker bowl, then after 5 minutes the carrots and peppers. Continue frying the ingredients for another 7 minutes. Stir the mixture constantly to prevent it from burning. Leave the lid open.
Since the multicooker container is heated, water should be added while it is hot. Therefore, boil it first and then pour it into the meat. Add salt and spices. Switch to the “Extinguishing” mode. Cook the dish for 40 minutes.
Rinse the greens well in running water and dry on a napkin. Grind it up. 10 minutes before it’s ready, place it in the multicooker bowl along with the bay leaf.

Stewed beef in a slow cooker with prunes

Beef goes well in taste not only with vegetables, but also with dried fruits, especially prunes. Its smoked taste will add originality to the dish, so it can be prepared for a festive table.

Prepare the following ingredients:

beef fillet – 0.8 kg;
dry large onion – 2 pcs.;
pitted prunes – 200 g;
purified water – 0.5 tbsp.;
dried parsley and basil - 2 tsp each;
ground mixture of peppers – 1 tsp;
salt – 0.5 tsp.

Step-by-step description of the beef stew recipe:

Rinse and dry the meat, then cut into cubes. Try to make the pieces the same size so that they cook evenly. Place them in a deep container.
Peel the onion, cut into half rings and combine with meat. Add dry basil and parsley to the mixture. If you use fresh herbs, then add them 10-15 minutes before the end of stewing. When dry, seasonings need to swell in order to release their flavor.
Choose pitted prunes, so the dish will be convenient to eat. Fill it with warm water for 5 minutes. After that, place it on paper towels and let the excess moisture absorb. Cut the fruit in half or into thirds depending on size. Transfer to meat.
Add salt to the mixture, add the pepper mixture and mix well with your hands. Then cover with cling film and marinate in the refrigerator for 12 hours. You can prepare the ingredients the night before and leave them to soak in the spices overnight.
After the specified time, remove the products and place them in the multicooker bowl. Throw out the water. In this recipe you will not be able to prepare the sauce; the dish will be in the form of pieces. Therefore, do not add too much liquid.
Close the lid and leave the steam hole closed, as the food should simmer. Turn on the “Extinguishing” option, set the time to 1 hour and 30 minutes. Serve beef and prune stew with rice or potatoes.

Beef stew in a slow cooker - how to cook a roast

If you like beef stew with vegetables and lots of sauce, then cook the roast in the slow cooker. For it you can choose any vegetables, but for the classic recipe you will need potatoes, onions and carrots. Also use mushrooms, which will add piquancy to the dish.

Prepare the following ingredients for 6 servings:

beef meat – 0.4 kg;
onions – 2 pcs.;
potato tubers – 5 pcs.;
fresh carrots – 1 pc.;
champignons – 200 g;
wheat flour – 50 g;
butter – 3 tbsp. l.;
meat or vegetable broth - 2 tbsp.;
soy sauce – 3 tbsp. l.;
white sugar – 0.5 tsp;
raw garlic – 2 cloves;
tomato paste – 30 g;
salt, seasonings and herbs - to your taste.

Step-by-step preparation of stewed meat in a slow cooker:

Prepare the beef, cut into large pieces of the same shape and size. Place in a separate container, add salt, sugar and spices to taste and add flour. Mix the mixture well with a spoon.
Set the multicooker to the “Frying” function. Melt the butter until transparent. Place meat in a bowl and fry until crust appears. Try to stir the meat as often as possible so that the crust evenly forms on the pieces. Cut the mushrooms in any way, place them in the multicooker bowl and fry together with the meat for 5-7 minutes.
Peel the potatoes, cut into cubes and cover with cold water. Also peel the onions and carrots. Chop the onion into half rings. Carrots should be cut into small cubes or rings if the fruits are small.
Add chopped vegetables to meat with mushrooms. Set the multicooker to the “Stew” option. Heat the meat broth separately, add tomato paste. Mix well until it is completely dissolved in the liquid. Pour into a bowl. Immediately pour in the soy sauce. Mix the ingredients, taste for salt and add more if necessary. But be careful as soy sauce is very salty.
Simmer the beef for about an hour. During this time, prepare the greens with garlic. Grind the ingredients in a way convenient for you. 10 minutes before the end, open the lid and add the ingredients. Mix the mixture again.
After the beep, test the potatoes for doneness. If it is still damp, then leave the ingredients on “Auto Warm” for another 15-20 minutes. Roast beef is served as a separate dish.

Stewed beef in a slow cooker with sour cream

The creamy taste of beef stew will appeal to many. The meat becomes especially tender and juicy. An unusual taste is obtained by adding fatty sour cream or cream to the sauce. Any side dish goes well with beef stew with sour cream.

You will need the following products for 4 servings:

beef tenderloin – 0.6 kg;
high fat sour cream – 1 tbsp.;
any ketchup – 100 g;
small onion - 2 pcs.;
vegetable oil - for frying;
raw carrots – 1 pc.;
spices for beef and salt - to taste.

How to cook beef with creamy taste:

Cut the film off the meat, cut it into cubes about 2 cm in size. Peel the vegetables. The onion should be cut into half rings and the carrots should be grated.
Set the multicooker to the “Roast” function for 30 minutes. If your model of equipment does not have such a mode, then use the “Baking” mode. Heat vegetable oil in a bowl. Place the meat in it and fry for about 10 minutes, stirring constantly.
Then pour in the vegetables, add spices, salt and fry the dish for another 5 minutes. In a separate container, mix sour cream with ketchup. When choosing a sauce, consider the amount of seasonings in it so as not to overload the taste of the dish.
Add a small amount of water to the sour cream and mix the mixture well. Then pour it over the beef and vegetables. Using a spatula, stir the ingredients until the sauce coats them evenly.
The dish needs to be cooked for about 60 minutes using the “Stew” mode. The multicooker lid, as well as the steam hole, must be closed. Beef is served warm along with a side dish and fresh vegetables.

Beef stewed in a slow cooker with tomatoes

Some housewives replace tomato paste with tomatoes. This gives the meat a natural sourness, and the sauce becomes thick. If you add more vegetables, you get a complete dish that can be served without a side dish.

List of necessary products for 5 servings:

beef fillet – 1 kg;
raw potatoes – 5 pcs.;
fresh carrots – 2 pcs.;
onions – 2 pcs.;
large tomatoes – 2 pcs.;
greens - to taste;
olive oil – 3 tbsp. l.;
ground paprika – 1 tsp;
ground black pepper - to taste;
fresh garlic – 3 cloves;
bay leaf – 2 pcs.;
sea salt – 1 tsp;
purified water – 0.5 l.

The process of cooking beef step by step:

First prepare the tomatoes. It is necessary to remove the skin from them so that it does not spoil the taste of the dish. Make a cut in the shape of the letter “X” at the top of the fruit. Then heat the water and place the tomatoes in boiling water for a few seconds. Using a slotted spoon, remove the tomatoes and remove the skins.
Cut the tomatoes in half and remove the stem with a knife. Cut the pulp into cubes. Peel the onion, then chop it into half rings or into cubes. You can grate the carrots, but slices of the vegetable will look beautiful in the dish. Potatoes can be cut into large pieces, but take into account the cooking time along with the meat.
Beef should be washed well under running water. Place the piece on a kitchen towel and leave it on the table to dry from moisture. Cut the meat into small cubes or pieces. It is desirable that they be the same to obtain uniform roasting.
Now it is important to observe the order of placing the ingredients in the bowl and take into account the processes of their processing. From the multicooker menu, select the “Frying” or “Baking” option. Immediately pour the olive oil, it should warm up well.
First of all, you should fry the onions and carrots. When the onion becomes transparent, add the meat, stir and fry for another 10 minutes. If you want to get a homogeneous sauce, then additionally fry the tomatoes along with the meat for about 5-7 minutes. This will soften them. To get the feeling of tomato pieces in the dish, add them before stewing.
When the food is fried, turn off the multicooker. Heat purified water and pour into a bowl. Do not use cold liquid, as the bowl is hot, the cold may damage its surface. Turn on the appliance to the “Stew” function, set the time to 40-60 minutes, depending on the size of the pieces of meat. In the recipe, it is important that the products are simmered and not boiled. The slow cooker is ideal for stewing beef.
Garlic and salt should be added 10-15 minutes before the end of the cooking time. Peel the seasoning, chop it very finely or squeeze it through a garlic clove. Wash the greens, chop, combine with garlic, bay leaf, salt and other spices. Place the ingredients in the bowl and cook the beef until the multicooker beeps.
To allow the meat to absorb the flavors of the other ingredients, leave it to simmer for another 20 minutes with the lid closed. You can serve the stewed beef with fresh vegetables or eat it as a separate dish.

Beef stewed in a slow cooker with celery and sun-dried tomatoes

Beef goes well not only with vegetables, but also with alcoholic drinks. The sauce is spicy and the meat is especially tender. To avoid the taste of alcohol at all, it is important to follow the recipe and let it evaporate completely. Sun-dried tomatoes add a smoky flavor, while celery adds freshness.

Ingredients for recipe for 4 servings:

boneless meat – 900 g;
fresh rosemary sprigs – 2 pcs.;
small onions – 2 pcs.;
raw garlic – 3 cloves;
celery stalks – 2 pcs.;
dry red wine – 150 ml;
sun-dried tomatoes – 200 g;
green onions – 1 bunch;
meat broth – 0.4 l.;
sea salt and spices - a pinch.

Step-by-step cooking of beef in a slow cooker:

The beef must first be washed and dried with paper towels. Be sure to trim the film and tendons. Cut the meat into large pieces of 3-4 cm. Place in a separate bowl, sprinkle with spices and leave to marinate for about an hour in the refrigerator.
Heat the multicooker bowl on the “Fry” mode, pour in the oil. Marinated beef must be fried at the highest temperature. At the same time, stir the meat more often. After the crust appears, transfer it to a separate bowl.
Cut the peeled onion into half rings, rinse the celery and chop into pieces. Remove the husks from the garlic cloves and chop. Wash the greens and cut them in a way convenient for you. Remove the sun-dried tomatoes from the jar and cut into 2-3 pieces.
Pour a little oil from the tomatoes into the bottom of the bowl, turn the multicooker on to the “Stew” mode, set the time to 60 minutes. Place the onion and celery into the bowl and cook for 5 minutes with the lid open. Add the whole rosemary sprigs and chopped garlic.
Immediately pour the wine over the vegetables. In order for the alcohol to evaporate, you should bring the liquid to a boil and simmer the wine for 5-7 minutes. After this, load the sun-dried tomatoes into the bowl and pour in the broth. To soften the taste, you can replace the meat broth with vegetable broth. When the liquid begins to boil, add the meat to it and add salt.
Simmer the beef until the end of the set time. At the same time, close the lid and open the steam hole on it completely. Wash the greens and cut into slices. Sprinkle the finished dish with onions and serve with vegetable salad and mashed potatoes.

Beef stew in a slow cooker - the secrets of experienced chefs

To obtain softness from the meat, it should first be marinated in mustard, soy sauce or mayonnaise. You can also simply use spices as a marinade. The beef is left in a cool place for 2-3 hours.
The taste of a dish is affected not only by the quality of the product, but also by the age of the animal. If the meat is not young, then it should be beaten with a kitchen hammer.
If you pre-marinate the meat, you will need less time to stew. Also correctly calculate the amount of spices, since they are also in the marinade. It is necessary to salt the beef only before braising, because the marinade will dry out the moisture from the pieces.
To extinguish, add water to the multicooker container. For a richer dish, replace it with vegetable or mushroom broth. Do not use vinegar as it will toughen the meat.
There is a simple secret to cooking flavorful and tender beef. While simmering, add wine or beer. Don't worry about the dish tasting alcoholic; the spirits will evaporate as the sauce simmers.
When using beef stew with cereal or other dry side dish, pour more liquid into the bowl, then pour the prepared sauce over the dish.

Stewing beef in a slow cooker is very simple. But to prepare a delicious dish with soft and aromatic meat, stick to the recipe and take into account the cooking technology of each ingredient. Bon appetit!

How to cook beef stew with onion sauce in a slow cooker, video

- a dietary recipe for a delicious meat dish in a slow cooker. Stewed meat in a slow cooker is prepared in the stewing mode without animal fats, vegetable oil with fresh vegetables, which reduce the calorie content of the dish and increase digestibility. Various vegetables are added: carrots, onions, bell peppers, tomatoes, zucchini, zucchini, pumpkin. The taste of the finished dish depends on the combination and quantity of vegetables. For the dietary recipe, choose lean fillet of beef, pork, and lamb. Preference should be given to lean beef. Spices are added to taste. When eating on a diet, you should not get carried away with spices. They increase appetite, enhance gastrointestinal secretion, and have contraindications. Meat stewed in a slow cooker without spices has a rich taste and color, without requiring enhancement with spices. Seasoning with garlic is enough to enhance the meaty flavor of the dish. The consistency of the dish when cooked for a long time is soft, tender, suitable for a gentle diet menu. The dish is low-calorie, nutritious, allowing you to diversify your diet for weight loss. Meat stewed in a slow cooker is appetizing, tasty: suitable for a diet table and a healthy daily diet. Served with chopped herbs, vegetable salads, and dietary side dishes.

The photo shows stewed beef with carrots, bell peppers, and onions. Below is a recipe with carrots, bell peppers and onions. By analogy, stewed meat is prepared in a multicooker of any model with various combinations of vegetables from pork and lamb.

Ingredients

Meat fillet – 500 g
Carrots - 3 pcs.
Onions – 1 pc.
Bell pepper – 1 piece
Garlic - 3 cloves
Salt to taste
Spices - to taste

Stewed meat in a slow cooker - recipe

We thoroughly wash the meat fillet with cold water, dry it, and cut it into pieces across the grain to make the dish softer.
Place the chopped pieces into a multicooker pan.
Chop onions, carrots, bell peppers. Place in a saucepan.
Mix the meat fillet with vegetables. Salt.
Add half a glass of water.
Stew the meat in a slow cooker in stewing mode for 2 hours. After an hour of cooking, mix the ingredients. If necessary, add water.
10 minutes before the end of cooking, add chopped garlic and spices to taste. Simmer until the timer signal.
Meat stewed in a slow cooker will become softer, more tender, and tastier if it is additionally simmered in the heating mode for 30 minutes.
Serve the finished meat dish hot with chopped herbs, vegetable salads and dietary side dishes.