Why do all people, without exception, love stew? Because with its help, family and guests will be fed deliciously and satisfyingly. Using stewed meat and whatever else is lying around in the refrigerator, resourceful housewives prepare a truly royal dinner. But to make the stew really tasty and healthy, you need to cook it at home. Stew in a slow cooker is the key to a perfectly prepared dish for future use. And it doesn’t matter what kind of meat will be used: pork, chicken, rabbit, turkey or beef - the multicooker will make anything tasty.

How to cook stew in a slow cooker

A multicooker will prepare the most tender homemade stew, and if the device is also a pressure cooker, then the process will be quick. Choose any meat to suit your taste: beef, pork with sinews or cartilage, add lamb, a couple of chicken thighs with skin and you’ll get a stew that will lick your fingers! If you want an aristocratic option, no problem. Buy pork tenderloin and beef pulp, but in this case it is better to choose fatty pieces: the jelly in the stew is achieved after the fat has boiled away. Pay special attention to the quality of the cut. It should not be frozen, but only fresh.

For our dish, we will take 500 g of sinewy beef, 300 g of lamb and 700 g of a fatty piece of pork. Cut everything into medium pieces, pepper, add salt to taste, and add a couple of bay leaves. Mix thoroughly and let sit for about 40 minutes. There is no need to add water, because during the marinade the tenderloin will release juice, which will be enough for the dish. After 40 minutes on the multicooker, turn on the stewing mode for 2 hours and load everything into it. After the sound signal, we leave the pressure on three, continuing to “simmer” our stew for another hour and a half, then put the finished product into jars.

Stewed chicken

Chicken stew in a slow cooker is even easier to prepare. The chicken using this miracle technique comes out tender and juicy. For this recipe, take 4.5 kg of gutted, unfrozen chicken and cut it into pieces. First, we cut the carcass in half lengthwise, and then cut off the ham from each part, dividing it into thigh and drumstick. Using a sharp cutting knife, we cut off the neck for the broth, and carefully wash each piece under running water to remove dirt and dried blood. Then remove the skin from all pieces, wiping dry with a paper towel.

We cut the flesh from the bones, but do not throw away the bones, they will also be needed for the broth. The multicooker container has the required volume for such an amount of meat, so we lay out all the processed pieces, adding a small amount of water (100 ml). The chicken will release the rest of the liquid during cooking. The multicooker is set to stewing mode for 4 hours, but before the end of the program, add black peppercorns, bay leaves, salt to taste, mix and leave to cook until the end. After the end of the regime, sterilize the jars, place the finished chicken and close the lid tightly.

Homemade elk stew

Not many people have had the opportunity to try elk meat, but anyone who has tried elk stew will definitely confirm that this dish is excellent. Be sure to try elk meat, because elk meat is easy to prepare for future use at home, even if you do not have outstanding culinary skills. If you follow the cooking technology correctly, the multicooker will cook everything on its own. Moose meat tastes like beef, so it goes well with pasta, potatoes, pearl barley, and buckwheat.

You only need to prepare for stewing pieces of boneless meat, peeled from films, finely chopped, as for beef stroganoff. For one kilogram of elk fillet, you should buy 60 g of fatty lard without a slot, add 6 pcs. bay leaves and about 90 g of salt. For piquancy, add a mixture of hot peppers (10 g). Next, we cut the elk meat into thin pieces and beat it, because it is a bit dry and rough. If the animal was more than 3 years old, then the meat should be soaked in white wine for about 8 hours.

Then the elk meat is laid out in the multicooker container, a little vegetable oil is added, then in the frying mode we fry it for several minutes until it is slightly crusted, and then we switch to the stewing mode, setting the multicooker for an hour and a half. After the end of the set program, the device should automatically switch to the keep warm mode, so we leave the multicooker running for a few more hours, after which chopped onions, grated carrots and other vegetables are added to taste. Salt and pepper the elk meat and add any herbs to taste.

Beef stew

Beef stew is the easiest way to prepare in a slow cooker. To do this, you should stock up on 2 kg of beef, then rinse the meat, dry it with a kitchen towel, cut it, and put it in the multicooker bowl. Beef is not fatty, so it is better to add lard, approximately 100 g per kilogram of beef. Set the multicooker to simmer for 4 hours and leave the dish to cook.

When there is one hour left before the end of time, season the meat with spices, salt, add bay leaves and herbs, if desired. After cooking is finished, the stewed beef with the resulting fat is put into jars and placed in a warm place for a day, and then stored in the cold. Stew prepared this way will be stored in the refrigerator without freezing for more than six months.

Stewed pork

It’s unlikely that anyone will be able to refuse stewed pork in a slow cooker. This is an exquisite delicacy and a great help to the housewife when there is no time to cook. Pork stew prepared at home is much healthier than any store-bought canned meat, where the ingredients are unknown. Sometimes it’s simply impossible to do without stewed meat, stored for future use, especially if you urgently need to feed several people and a can of stew quickly turns into a whole pan of naval pasta or delicious homemade borscht.

So, the recipe for classic pork stew:

1. We take about three kilograms of meat, rinse it under running water, remove films, but do not over-soak it. If you want to use a pork head, you must first soak it for 6 to 8 hours. Before cooking, it is better to dry the meat with a towel, because the less water that gets into the multicooker, the tastier the finished stewed pork will be.
2. After all the preparatory procedures, cut the pork into small pieces, no larger than a chicken egg, observing the proportions of fat content. If the meat mixture is fatty, it will taste like lard, and when there is not enough fat, the stew will not be very tasty.
3. Lay out the pieces, add spices, bay leaves and turn on the slow cooker for 4-6 hours (time depends on the density of the pork). Once cooked, the stew is best stored in airtight containers in the cold. Hermetically sealed pork stew must be prepared using autoclaving to ensure food safety. The photo shows the use of autoclaving:

The meat is boiled down and separated into individual fibers. Three kilograms of pork will presumably fill a 3-liter jar of stew. The slow cooker makes the stew juicy and tasty, especially since the housewife is always sure that she is feeding her family and guests with natural, high-quality products. Stewed pork can be stored in an unsealed container for up to two months in the freezer.

Stewed rabbit

We want to prepare stew in a slow cooker for future use, but in order for the meat to be stored for a long time, we need lard. For fatty pork, no additional fat is required, but for a diet rabbit you need to buy lard, because rabbit meat is light meat. In order to try tender rabbit stew cooked in a slow cooker, we will need:

• Wash the rabbit carcass, cut off the meat pulp.
• Towel-dried rabbit meat is cut into small pieces of about 2 cm and salted. Set the multicooker to frying mode, place and fry the meat for several minutes until it is golden brown.
• There is no need to pre-cook the lard. The multicooker bowl is filled with chopped pieces of fresh lard (100 g per kilogram of rabbit meat), several black peppercorns are laid out on top and the stewing program is set for 4 hours. After the end of the program, leave the dish in the multicooker heating mode for a few more hours so that the meat is completely cooked.
• Place the stew in pre-sterilized jars, cover with regular plastic lids and store in the refrigerator for up to 2 months.

Video recipe: stew in a pressure cooker for the winter

The multicooker will prepare us a delicious beef stew, and you can see how this is done in the video:

Stew is a very easy dish to prepare. And if you also cook in a slow cooker, there’s no problem at all. Just wash the pieces of meat, put them in a bowl and simmer, adding spices at the end of cooking. Store it well in the refrigerator, or in the cellar (pantry). It’s very convenient if you need to “quickly” prepare lunch or dinner - boil some potatoes or pasta, add a couple of spoons of stew, and a complete dish is on the table!

You can make stew from absolutely any meat. Today we will cook from chicken meat, and we will have a slow cooker as our assistant. And yet, we will prepare this wonderful meat dish without a single drop of water, the taste will be simply excellent!

Let's prepare ingredients for cooking chicken stew in a slow cooker. I have a chicken carcass weighing 2 kg.

The chicken carcass should be soaked in cold water for 30 minutes.

Then dry very well with paper towels and cut into pieces. You don't have to grind it too much.

Place the pieces of meat into the multicooker bowl (no water is needed at all!), close the lid and set the “stew” mode for 3 hours. You don’t even have to look, the meat will cook itself)))

After three hours, open the multicooker and very carefully, so as not to get burned, remove the seeds. They move away from meat very well. Try to get as much as possible.

Now the spices. Salt - you need it at the rate of 12-15 grams per kilogram of meat. And the salt must be coarse and not iodized. I took 28 grams of salt. There were few bones by weight. We also add ground pepper, allspice and bay leaf. Mix everything and put the bowl back into the multicooker, select the “stew” mode for 1 hour.

And at this time we can start preparing the jars - wash and sterilize them in any way convenient for you.

This is what the finished stew looks like.

Place the hot stew into sterile jars and cover with lids. If you plan to store for a long time, roll up with iron lids. I got 3 half-liter jars. I cooled them and put them in the refrigerator. They won't stay there for long))

Here is the finished stew. How delicious it is. You can add it to soup, porridge, or just have a snack with bread. The taste of such stew will never compare to store-bought. If possible, cook chicken stew in a slow cooker at home, and your family will be grateful to you))

Bon appetit!

Stew is a simple but very tasty dish that takes pride of place in every housewife’s bins. The product comes in handy when you need to cook something quickly. Home-stewed meat adds an unforgettable aroma and juiciness to any food. The article will share with readers a recipe for preparing chicken stew in a Redmond slow cooker.

The benefits of homemade chicken stew are almost the same as those of boiled chicken. Almost - because the long stewing process takes away some of the energy-valuable substances from the product. However, you can safely feed your children with homemade chicken stew. Due to its low calorie content, this dish is considered dietary.

The main advantage of the chicken stew prepared in the Redmond multicooker is its delicate processing. The multi-cooker miracle machine preserves maximum animal protein in chicken meat - the most valuable product for the human body. Homemade chicken stew also contains a number of useful microelements: phosphorus, iron, magnesium, vitamins.

People suffering from gout, diabetes, ulcers, and atherosclerosis are advised to eat this dietary product regularly. Proponents of a healthy diet claim that chicken stew can be considered food, the consumption of which will protect against the development of hypertension and stroke.

The highest percentage of nutrients is preserved in stew made from young poultry meat.

Preparing dishes for storing finished chicken stew

Take care in advance of the jars in which you will store the stew after you remove it from the slow cooker. To do this, prepare the jars for sterilization: the duration of storage of the stew and its quality depend, first of all, on the cleanliness of the container. If you store the product in insufficiently clean jars, it will certainly ferment. Fill a deep, large saucepan with water and place the dishes over medium heat. Before the water boils, start working on the jars: thoroughly scrub the bottom and inside of the jars with a generous amount of baking soda. Place clean jars on the table with the neck up. Clean the jar lids in the same way.

Place a flat metal sieve or clean wire rack over a pot of boiling water. Place the jars on top, one at a time or all at once, bottom up. Sterilize them for at least a quarter of an hour until droplets of water appear on the inner walls of the jars. After this, using oven mitts, place the jars upside down on clean towels laid out on the table. Remove the wire rack from the pan and place the jar lids in boiling water for 15 minutes. Once sterilized, use a fork to place the lids inside-side down on a clean towel.

Cooking chicken stew in a Redmond multicooker

Required Products:

• gutted chicken carcass – 4.5 – 5 kg;
• salt - to taste;
• black peppercorns - to taste;
• bay leaf - optional;
• water – 100 – 125 ml.

Chicken stew in a Redmond slow cooker: let's get to work

1. First, let's disassemble the chicken carcass - separate the meat from the bones. To do this, place the bird on a cutting board and cut it into two equal parts along the body line. Cut a ham from each part of the carcass, divide it into drumstick and thigh. Now cut each half of the bird crosswise to get portioned pieces from the carcass. Rinse all parts of the bird thoroughly under running water - there should be no dried blood or dirt left on them. Then remove the skin from all the pieces and use a kitchen paper towel to remove any excess liquid.
2. Use a sharp knife to cut the meat off each piece. You don’t have to bother with small bones - they can be easily removed from the finished stew. Place the meat, separated from the bones, into a dry, deep bowl.
3. Cooking chicken stew in a Redmond multicooker. Place the chicken pieces in the bowl of the multicooker, after adding purified water. If you wish, you don’t have to add water, because during the stewing process, enough juice will be released from the chicken to cook the dish, and then the taste of the stew will be more intense.
4. For the chicken stew dish in the Redmond multicooker, set the “Stew” mode for 4 hours. 60 minutes before the end of cooking, add bay leaf, black peppercorns to taste and salt to the multicooker pan. Experienced housewives salt chicken at the rate of 1 heaped teaspoon per 1 kg of meat. However, in this matter you can be guided by your own taste. Mix the spices and ingredients with a tablespoon and leave the dish to cook in the specified mode for the remaining time.

So, the chicken stew in the Redmond slow cooker is ready - it’s time to serve the dish! The aromatic meat can be added to any dish or enjoyed as a sandwich (mix the stew with vegetables and place on bread). Bon appetit!

Stewed chicken in a Redmond slow cooker: storage

The main advantage of this dish is that it can be stored for a long time. Transfer the finished chicken stew from the multicooker bowl into hot sterilized jars. Do this so that the juicy chicken pieces fill the container tightly. Then close the jars with sterilized hot lids. Place them in a dark place and cover with a blanket to allow the contents of the jars to cool to room temperature. The stew is stored in the refrigerator for about 3 months.

1. The most delicious stew comes from home-fed chicken.
2. Stewed chicken cooked in the Redmond multicooker can be stored for a long time in plastic food trays in the freezer.
3. To increase the shelf life of chicken stew to 5 years, glass jars are treated with steam for at least 1.5 hours, and the containers with stewed meat are closed with metal lids using a can opener.

Chicken stew adds a unique taste to any food with which it is combined.

Chicken stew with pearl barley in a Redmond multicooker

Many people do not like pearl barley, but the product, meanwhile, boasts a large amount of fiber and vitamins in its composition. Cereals quickly and for a long time satisfy hunger.

To prepare delicious pearl barley porridge with stew, you need to have a certain skill - just gape for a minute, and the dish will become a viscous, inedible brew. However, when there is a multicooker in the kitchen, the happy housewife will never face such a problem.

Ingredients:

• pearl barley – 300 – 350 g;
• water – 6 multi-glasses;
• chicken stew – 500 – 600 g;
• medium carrot – 1 pc.;
• onions – 1 pc.;
• small tomato – 1 pc.;
• aromatic herbs - optional;
• salt, ground black pepper - to taste.

Chicken stew with barley in a Redmond multicooker: step-by-step instructions

1. Peel the vegetables, grate the carrots on a coarse grater, finely chop the tomato and onion. Sort the pearl barley and rinse thoroughly.
2. Pour the oil into the multicooker bowl, then add the onions and carrots. Set the multicooker to “Bake” for 20 minutes. After the first 10 minutes, add the tomato to the vegetables in the bowl.
3. After another 10 minutes, put pearl barley and chicken stew into the multicooker, fill the food with water, add salt and black pepper. Now set the “Quenching” mode. Preparing the dish will take 40 – 60 minutes.

Even if pearl barley does not appear on your table often, your family will certainly appreciate pearl barley and stew. Bon appetit!

Chicken stew with potatoes in a multicooker Redmond

A cheerful group of friends unexpectedly came to visit you, and, as luck would have it, the refrigerator is empty? Then just peel the potatoes and open a can of chicken stew. Your slow cooker will take care of the rest. I couldn't think of a better treat.

vegetable oil – 2 tbsp. l.;

dill greens - several sprigs.

Chicken stew with potatoes in a Redmond slow cooker: easy and fast

1. Peel and finely chop the onions and carrots, peel the potatoes, then cut them into small cubes or bars.
2. Pour oil into the multicooker pan and activate the “Baking” mode. After a few minutes, add carrots and onions. Wait until the vegetables are well fried.
3. Now fill the bowl of the multi-cooker with potatoes and cook the dish for another quarter of an hour, remembering to stir it. After 15 minutes, add salt, spices and chopped chicken stew to the potatoes.
4. Pour in a glass of water and cover the food with a lid. Changing the “Baking” mode to “Stewing”, set the cooking time to 30 minutes.

When the chicken stew with potatoes in the Redmond slow cooker is ready, place the dish on plates, generously garnish with chopped herbs and boldly serve – your guests will lick their fingers! Bon appetit!

Chicken stew in a Redmond slow cooker. Video

Stew in the Redmond slow cooker does not have to be made from chicken. This video will show you how to prepare a delicious beef stew.

Homemade stew is an excellent semi-finished product that is not difficult to prepare. Those who grew up in Soviet times, or saw them at least in childhood, probably remember the taste of stewed meat. It was delicious, meaty. No, what is now is an incomprehensible product. Somehow he doesn’t want to eat. If you think about what you eat, then homemade stew in a slow cooker will be a revelation for you. Cooking stew in a slow cooker is very, very simple. That's true. This is the simplest dish, even chicken broth is more difficult to cook.

The meat for the stew can be any kind. You can take beef, pork, chicken, or all these types together. Another good thing about stew is that you can use meat with bones rather than pure meat. During cooking, it becomes so soft that it easily separates from the bone.

This time we will be preparing stewed chicken quarters. These are the best parts for stew. You shouldn’t take breast meat for stew, it won’t give such fat. Another option is to take a whole chicken carcass. Preferably homemade. The taste of homemade chicken stew is even better than store-bought chicken.

Well, why did we intrigue you? Let's cook the stew in a slow cooker.

Ingredients for the dish “Chicken stew in a slow cooker”:

• - chicken quarters – not less than 1 kg;
• - bay leaf – 1-2 pcs;
• - allspice peas – 2-3 pcs;
• - salt – 1 teaspoon per 1 kg of chicken.

How to cook chicken stew in a slow cooker:

Thaw the chicken first if it is frozen. Then remove the skin from the chicken. We don't need extra fat. Moreover, all harmful substances accumulate in the skin. And store-bought chickens are clearly not raised on wheat alone. Fat can also be removed, but this is not necessary.

The next thing you can do is cut the meat off the bones. But it seems to us that this is extra work, and not rewarding either. Raw meat is not so easy to cut, but when it is stewed, it will come off easily.

Place all the chicken in the multicooker bowl. No need to pour water! After all, we don’t make jellied meat.

Turn on the stew mode for 3 hours. During this time, the chicken will release juice and stew in it. After three hours, add spices - bay leaf, salt and allspice. After just three hours, the chicken looks appetizing and easily separates from the bones, but we want to get a real stew. After adding the spices, let the chicken simmer for another hour.

After 4 hours, the chicken is ready. You need to cool the meat a little, then remove the bones and move it around. You can disassemble the meat into smaller pieces by hand.

To store the stew in the refrigerator for up to three months, you need to prepare sterile jars. While you are sterilizing them, heat the stew for 15 minutes in the stew mode. The bay leaves and allspice can now be removed.

Place the stew into sterile jars and immediately close the lids. You can roll it up, or you can close it with silicone lids. Wrap the jars in warmth and let cool. After this, the stew can be stored in the refrigerator for up to three months.

Another storage option is in the freezer - put the stew in containers, let it cool to room temperature, and then put it in the freezer. This stew can be stored for up to 5 months.

Serve the stew with potatoes or pasta. Bon appetit.

The recipe “Chicken stew in a slow cooker” was prepared by miracle

Time: 240 min.

Servings: 10-12

Difficulty: 3 out of 5

Recipe for hearty stew in a Redmond slow cooker

Redmond turns out much tastier than store-bought. Confidence in this came after several unsuccessful purchases of stewed meat from different manufacturers. In one can there was a lot of fat, in the other there was an incomprehensible mixture of something meaty, similar to cat food. Only cat food would have a more pleasant smell.

Therefore, the recipe for stew in a slow cooker turned out to be very useful. It’s not always possible to find time to prepare and buy fresh meat, but stew is a great option for a quick breakfast or lunch for the whole family. In addition, you should not be afraid of any “pleasant surprises” when opening a jar of your own prepared stew. You can be sure of quality and excellent taste.

It is interesting that this simple dish was invented relatively recently, in the 19th century in France, at the same time the first cannery for the production of stewed meat was built in Russia. Currently, stewed meat produced in accordance with GOST is included in the country's inviolable strategic reserves; it can be stored for many years without losing its nutritional value.

Creating small strategic reserves in our kitchen, let's try to cook chicken stew.

You need to approach the choice of chicken responsibly. It is this that is the main and only component of the future dish. It is better to choose domestic, fatty poultry. Stewed meat is usually a long-term storage product; the preservative factor, in addition to long-term heat treatment of products and sterilization, is fat.

Some homemade stew recipes contain carrots and onions. But in this version only spices are used. Black and allspice should be peas. Take two or three peas per chicken. It is also undesirable to add a lot of bay leaves; it can give the finished dish a bitter taste. It is enough to add 1 bay leaf. Do not forget that spices must be washed under running water before adding to the dish and added at the end of cooking. Salt is taken at the rate of one and a half teaspoons per kilogram of meat; you can reduce or increase the amount of salt as you wish.

If the stew is being prepared for future use, the jars for it must be sterilized by first washing it with baking soda. Housewives sterilize jars in different ways, some with hot steam, others by placing them in a pan of boiling water for a few minutes.

The lids for rolling are also washed and sterilized. The stew is laid out in jars, covered with lids without rolling them up, and placed in a pan of water to sterilize for an hour. At the end of sterilization, roll up the jars with lids; when they have cooled, place them in the refrigerator or cellar. This stew can be stored safely for six months, opening the jars as needed.

Let's start cooking

Ingredients:

Cooking process

Step 1

The gutted and plucked chicken carcass, without paws and head, is washed, dried with a paper towel, and scorched over an open fire with a burner to get rid of any remaining hairs and stumps. Again, wash well, cut into pieces along with bones and skin. Place the chicken in a slow cooker without spices and salt, turn on the “Stew” mode for 3 hours. If the chicken is fatty, you don’t need to add water to the slow cooker; if it’s a bit dry, then add half a glass of water.

Step 2

After three hours, open the multicooker lid and allow the meat to cool slightly. After removing the chicken into a bowl, remove the meat from bones and cartilage and cut it into small pieces. The skin is left, it contains a lot of fat.

Step 3

Place the chicken meat back into the multicooker bowl with the remaining broth from the previous stew. Now you can salt the chicken and add spices according to the recipe. Set the “Quenching” mode for 1 hour. At the end of the stewing time, place the meat in sterilized jars, cool and put in the refrigerator.

Enjoy your meal!

See another version of this dish: