The second beef dish in a slow cooker. How to quickly cook boiled beef in a slow cooker. Beef baked in a slow cooker: with garlic and carrots

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 slow cooker will help you improve the taste, make the meat juicy and aromatic. This home appliance will determine the temperature and cooking time on its own, you just have to put in the 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. Also, beef goes well with herbs.
Most often, beef pulp is used for stewing. Product preparation should start with cold water rinsing, then the film is trimmed. Then remove excess moisture with paper towels.
The meat is cooked in pieces. It must be cut across the fibers, so the juice will remain inside the product. Usually the beef is cut into strips or cubes. But you can also cut the 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 multicooker on the "Fry" mode. If this function is not provided for your equipment, then use the "Baking" option.
Beef should be fried in a little oil. After that, the multicooker switches to the "Extinguishing" mode. Vegetables with spices are added to the meat and stewed until tender.
Also, for the juiciness of beef, vegetables are used that contain a lot of moisture. For example, tomatoes, bell peppers and onions. Additionally, cream or sour cream can be added to the sauce.

How to cook beef stew in a multicooker with vegetables

The most common beef recipe uses 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 the 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 multicooker:

Rinse the meat and be sure to dry it with paper towels. Since this recipe assumes a light breading of flour, it will stick better to the dry surface of the meat. Cut it into large pieces.
Turn the multicooker to the "Fry" 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 food at once. Remember to turn the meat over so that it is browned on all sides.
In the meantime, prepare the vegetables. Peel the carrots, cut into strips. Remove the husk from the onions, chop into half rings. Rinse the pepper, cut in half and remove the seeds with the stem. Cut the pulp into strips.
After the meat is fried, first load the onion into the multicooker bowl, after 5 minutes the carrots and pepper. Continue to fry the ingredients for another 7 minutes. Stir the mixture constantly to prevent it from burning. Leave the lid open.
Since the container of the multicooker is preheated, the water should be added while it is hot. Therefore, pre-boil it and then pour it into the meat. Season with salt. Switch to the "Extinguishing" mode. Cook the dish for 40 minutes.
Rinse the greens well in running water, dry on a napkin. Grind it up. 10 minutes before cooking, load it into 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 dried fruits, especially with 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.;
large dry onions - 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 a 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. Transfer them to a deep container.
Peel the onion, cut into half rings and combine with the meat. Add dry basil with parsley to the mass. If you use fresh herbs, then add it 10-15 minutes before the end of the stewing. In dry form, seasonings need to swell in order to give their taste.
Choose prunes without seeds, so it will be convenient to eat the dish. Fill it with warm water for 5 minutes. Then place it on paper towels and let the excess moisture soak in. Cut the fruit in half or in thirds, depending on the size. Transfer to the meat.
Salt the mass, pour in the mixture of peppers and mix well with your hands. Then cover with cling film, put in the refrigerator to marinate for 12 hours. You can cook the ingredients in the evening and leave them to nourish with the spices overnight.
After the indicated time, remove the food, transfer it to the multicooker bowl. Pour 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, 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 the prune beef stew with rice or potatoes.

Stewed beef in a slow cooker - how to cook roast

If you like beef stew with vegetables and lots of sauce, then cook the stir-fry in a slow cooker. You can choose any vegetables for it, but for the classic recipe you will need potatoes, onions and carrots. Also use mushrooms for a spicy flavor.

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 teeth;
tomato paste - 30 g;
salt, spices and herbs - to your taste.

Step-by-step cooking of stew in a multicooker:

Prepare the beef, cut into large pieces of the same shape and size. Transfer to a separate container, salt, add sugar and spices to taste and add flour. Mix the mixture well with a spoon.
Set the multicooker to the "Fry" function. Melt the butter until transparent. Place the meat in a bowl and fry until crisp. Try to stir the meat as often as possible so that the crust forms evenly on the pieces. Cut the mushrooms in any way, put in the multicooker bowl and fry with the meat for 5-7 minutes.
Peel the potatoes, cut into cubes and cover with cold water. Peel the onions and carrots. Chop the onion in half rings. Carrots should be cut into small cubes or into rings if the fruit is small.
Add chopped vegetables to meat with mushrooms. Move the multicooker to the "Extinguishing" option. Heat the meat broth separately, add the tomato paste. Stir well to completely dissolve in the liquid. Transfer to a bowl. Pour in the soy sauce immediately. Stir the ingredients, taste with salt and add as needed. Be careful though, as the soy sauce is very salty.
Simmer the beef for about an hour. During this time, prepare the herbs with garlic. Grind the ingredients in a way that is convenient for you. Open the lid 10 minutes before the end and add the ingredients. Stir the mixture again.
After the beep, taste the potatoes for readiness. If it is still damp, then leave the ingredients on "Auto-heating" 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 when adding fat sour cream or cream to the sauce. Any side dish is suitable for beef stew with sour cream.

You will need the following foods for 4 servings:

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

How to cook creamy beef:

Cut the film on the meat, cut it into cubes about 2 cm in size. Peel the vegetables. Cut the onion into half rings and grate the carrots.
Set the multicooker to the "Fry" 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. Put the meat in it, 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 seasoning in it so as not to overload the taste of the dish.
Add a small amount of water to the sour cream and mix well. Then pour it over the beef with vegetables. Use a spatula to stir the ingredients so that the sauce covers them evenly.
It takes about 60 minutes to cook the dish on the "Stew" mode. The lid of the multicooker, like the steam hole, must be closed. The beef is served warm along with a side dish and fresh vegetables.

Stewed beef in a slow cooker with tomatoes

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

List of essential foods for 5 servings:

fillet of beef - 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 teeth.;
bay leaf - 2 pcs.;
sea salt - 1 tsp;
purified water - 0.5 l.

Beef cooking process step by step:

Prepare the tomatoes first. It is necessary to remove the skin from them so that it does not spoil the taste of the dish. Make an "X" cut at the top of the fruit. Then heat the water, dip the tomatoes in boiling water for a few seconds. Use a slotted spoon to remove the tomatoes and peel them off.
Cut the tomatoes in half, remove the tail with a knife. Cut the pulp into cubes. Peel the onion, then chop it in half rings or also dice. You can grate carrots, but vegetable circles will look beautiful in the dish. The potatoes can be cut into large chunks, but take into account the cooking times with the meat.
Rinse the beef well in running water. Put a 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 are the same to obtain an even roast.
Now it is important to observe the sequence of placing the ingredients in the bowl and take into account the processes of their processing. From the multicooker menu, select the "Fry" or "Bake" option. Pour in the olive oil immediately, it should warm up well.
First of all, you should fry the onions with carrots. When the onion turns clear, 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 feel the tomato slices in the platter, lay them in before stewing.
When the food is browning, turn off the multicooker. Heat the purified water and pour it into a bowl. Do not use cold liquid, as the bowl is hot, the cold can ruin its surface. Switch the equipment on to the "Stew" function, set the time for 40-60 minutes, depending on the size of the pieces of meat. In the recipe, it is important that the products are languishing, not boiled. The multicooker is ideal for stewing beef.
Garlic with salt should be added 10-15 minutes before the end of the cooking time. Peel the seasoning, chop very finely or squeeze through a garlic dish. Rinse the greens, chop, combine with garlic, bay leaves, salt and other spices. Place the ingredients in the bowl and cook the beef until the multicooker signal.
Leave the meat to reheat for another 20 minutes with the lid closed to nourish the flavors of the other ingredients. Serve the beef stew with fresh vegetables or as a separate dish.

Stewed beef in a slow cooker with celery and sun-dried tomatoes

Beef is combined to taste not only with vegetables, but also with alcoholic beverages. The sauce turns out to be spicy, and the meat is especially tender. So that the taste of alcohol is not felt at all, it is important to follow the recipe and let it evaporate completely. Sun-dried tomatoes will add a smoky flavor, while celery will make the dish fresh.

Ingredients for recipe for 4 servings:

boneless meat - 900 g;
fresh sprigs of rosemary - 2 pcs.;
small onions - 2 pcs.;
raw garlic - 3 teeth;
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 - pinch at a time.

Cooking beef step by step in a slow cooker:

The beef must first be washed and dried with paper towels. Be sure to cut the film and tendons. Cut the meat into large pieces of 3-4 cm. Transfer to 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 roasted at the highest possible temperature. 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 husk from the cloves of garlic, chop. Wash the greens and cut in a way convenient for you. Remove the sun-dried tomatoes from the jar, cut into 2-3 pieces.
Pour some oil from the tomatoes at the bottom of the bowl, turn on the multicooker to the "Stew" mode, set the time to 60 minutes. Load the onion and celery into a bowl, cook them for 5 minutes with the lid open. Add whole rosemary sprigs and minced garlic.
Pour the wine over the vegetables immediately. In order for the alcohol to evaporate, you should bring the liquid to a boil, boil the wine for 5-7 minutes. After that, load the sun-dried tomatoes into the bowl and pour the broth. You can substitute vegetable broth to soften the taste. When the liquid begins to boil, transfer the meat to it, salt.
Simmer the beef until the end of the set time. When doing this, close the lid and open the steam outlet completely. Rinse the greens, cut into circles. Sprinkle onions on the finished dish and serve with vegetable salad and mashed potatoes.

Stewed beef in a slow cooker - the secrets of experienced chefs

To obtain tenderness in meat, it should be pre-marinated in mustard, soy sauce or mayonnaise. You can also just use spices as a marinade. The beef is left in a cool place for 2-3 hours.
The taste of the dish is influenced 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 off with a kitchen hammer.
If the meat is pre-marinated, then you will need less time for stewing. Also, correctly calculate the amount of spices, since they are also in the marinade. Salting the beef is necessary only before stewing, because in the marinade it will dry out the moisture from the pieces.
For extinguishing, water is added to the multicooker container. For a richer meal, replace it with vegetable or mushroom broth. Do not use vinegar as it will make the meat tough.
There is a simple secret to cooking flavorful and soft beef. Add wine or beer while braising. Don't worry about the alcoholic taste of the dish, the spirits will evaporate as the sauce boils.
When using beef stew with porridge or other dry side dish, pour more liquid into the bowl, then pour the prepared sauce over the dish.

Stew 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

Meat should be present in the diet of every person, since it contains a large amount of animal proteins, which cannot be replaced by any food additives. Beef is one of the most valuable types of meat. It is easily digested and keeps you feeling full for a long time. When choosing meat, give preference to shoulder blade, brisket, ham, neck. However, any culinary specialist knows that beef meat is very capricious in preparation, it requires a long stewing. Only beef stew in a slow cooker can become truly soft and tender. All other methods of processing beef: frying in a pan, baking in the oven, simmering in a brazier, etc., are often not effective enough. In a slow cooker, the beef turns out really great. Main dishes: beef goulash in a slow cooker, pilaf with beef in a slow cooker, beef stroganoff in a slow cooker always come out soft, juicy, appetizing.

Beef is very good in combination with some other products, for example, beef with vegetables in a multicooker, beef with potatoes in a multicooker are considered classics of an excellent main course for anyone, incl. and a festive table. Remarkably softens the taste of meat and decorates the dish as a whole gravy. Many people love beef goulash with gravy in a slow cooker, it is tasty and tender, and also looks beautiful on the table.

And you can also cook a dietary dish - steamed beef in a slow cooker. It is suitable even for baby food, as well as as a dish for those who want to keep fit. Beef in a slow cooker helps a lot with this, you can easily find its recipes on our website. And if you are preparing a treat for guests, or laying a festive table, cook such beef in a slow cooker, the recipes with a photo of which you liked the most on the site. Still, the appearance of the dish, its beautiful presentation is already half of the success of the holiday.

In addition, there are some tips to help you on how to cook beef in a multicooker:

You can determine the age of beef by the color of the fatty layers. Dark red meat with yellow fat will tell you that the meat is old, of dubious quality;

Prefer tenderloin, upper thigh, belly and shoulder meat;

A particularly tender meat dish is easy to obtain if you beat the beef well before cooking. You can also marinate the meat for several hours. For pickling, you can use any lemon-based marinade that perfectly breaks down beef fibers and improves its taste;

Pay attention to spices as well. They seriously change the taste of the finished dish, help to soften meat, improve appetite and stimulate digestion. Turmeric, bay leaf, curry, black pepper, coriander, mustard go well with beef. Only with salt you need not to overdo it, since you are cooking healthy dietary beef;

Cut the beef into pieces across the fibers;

Prunes will make beef stew in a multicooker original and unique.

You can arrange yourself a delicious lunch by preparing a beef steak in a slow cooker. Translated from English "steak" means a piece. Slicing 1.5 centimeters thick is prepared with varying degrees of roasting. The result is aromatic and juicy meat.

Steak in a slow cooker: cooking features

Usually, cuts of beef are cooked on a grill or pan, and we will tell you how to cook a beef steak in a slow cooker.

Beef steak with rosemary and coriander seasoning

Beef steak in the redmond multicooker will cook in just 20 minutes.

Ingredients for cooking:

beef tenderloin - 250g;
sunflower oil - 25ml;
salt, spices.

The meat is thoroughly washed, rubbed with salt and spices. The pickling time is half an hour. Pour oil into a multicooker bowl and spread the meat tenderloin. Select the "frying" mode and the "meat" product.

Cooking time - no more than 20 minutes. The multicooker is not covered with a lid. After 10 minutes, turn the slice upside down so that the frying is even. When serving, season with rosemary and coriander. Culinary experts will tell you how to cook beef steak in a Redmond multicooker in a step-by-step video.

Provencal beef steak

Another recipe for beef steak in a Panasonic multicooker. Due to languishing in its own juice, the meat is soft and aromatic. You don't have to constantly turn the steak and look under the lid.

You control the degree of readiness using a timer. You can cook a steak in a slow cooker according to this recipe or experiment with programs: a photo of beef looks very appetizing.

Ingredients for cooking:

beef - 0.5 kg;
olive and sunflower oil - 2 tbsp. l;
salt and spices.

A clean carcass of meat is cut into portions. The steaks are rubbed with olive oil and a mixture of Italian herbs. Wrapped in foil and marinated for 24 hours. The soaked meat is cooked in the "frying" mode.

Grease the bottom of the cup with oil, stack the steaks one by one. Frying time on each side is 4-5 minutes. If you want crispy browning, increase the cooking time to 7 minutes. The dish is served cooled down with a side dish of fresh vegetables.

Marbled beef steak in a slow cooker

Experienced chefs know that marbled beef is ideal for steak. True gourmets can cook beef steak in a multicooker according to a special recipe: in the photo, the meat looks delicious and delicious.

Ingredients for the recipe:

marbled beef - 5-6 steaks;
olive oil;
salt, spices.

Each of the pieces should be greased with a mixture of butter and spices. You can create your own mix of flavors, but don't overdo it with the amount of seasoning. Leave tender meat to marinate for 15-20 minutes. A savory seasoning can be made with black peppercorns and bay leaves. The ingredients are ground in a blender and sprinkled on the meat.

Oiled pieces of beef are placed in a slow cooker. Frying mode with high temperature. The approximate cooking time is about 25 minutes. Depending on the power of the pressure cooker, the cooking time can be varied. Each steak is browned briefly under the lid, and then the frying process is monitored when open. Serve steak with lettuce and soy sauce.

Steak sauces in a slow cooker

The meat itself has a special taste, so salt, pepper, and several types of herbs are usually used for cooking. However, some foodies cannot imagine tasting a steak without a savory sauce. Try making a wine sauce that brings out the flavor of the beef.

Red wine sauce

Ingredients for the recipe:

meat broth - 200 ml;
red wine - 130ml;
sugar - 1 tbsp;
balsamic vinegar - 1 tsp

The cooked broth is put on fire, reducing the volume by half. Add sugar, wine, vinegar and boil over low heat, stirring, for about 10 minutes. Ready sauce is served with meat.

Pepper sauce

For those who love hot spices, pepper sauce is ideal.

Ingredients for the recipe:

onion - 1pc;
sunflower oil;
cream - 70ml;
cognac-100ml;
salt pepper.

Finely chopped onions are fried in oil. Add pepper, brandy and set it on fire. When the flame is out, add the cream. The mixture is brought to a boil. Finally, add salt to the sauce to taste.

Chimichurri in Argentinean

The exotic sauce will appeal to the culinary connoisseur who wants to indulge in delicacies.

The recipe will require the following components:

parsley - 1 bunch;
oregano - 0.5 tsp;
garlic - 2 cloves;
chili flakes - 0.5 tsp;
shallot - 1pc;
wine vinegar - 2 tsp;
lemon - 1 / 2pc.

Grind the oregano, onion, chili, garlic and herbs in a blender. Add lemon juice, red vinegar and oil. Don't forget about salt and pepper! Mix the ingredients by hand and serve with the meat.

A detailed recipe for making chimichurri is offered in the video. Any of these sauces make a great addition to a multicooker beef steak. Imagine, experiment - and get new palettes of tastes!

Beef in a slow cooker - today we will cook it. I decided to distract myself a little from sweet dishes, because baking in a multicooker took almost all my time and imagination lately.

This process captivated me so much that I tried almost all of my oven baking recipes. Charlotte, curd pie, lemon muffin, biscuit, and all this was cooked in a slow cooker. And there is also a huge variety of delicious pastries that have densely settled in our house lately. It's time to stop a little and change the field of activity. After all, delicious pastries in a multicooker are not its main dignity and pride.

Porridge in a multicooker, meat in a multicooker, fish in a multicooker and a huge number of other dishes are no less tasty. Therefore, it's time to devote time to these wonderful dishes, which my wonderful saucepan manages to cook so deliciously. Once again I say "thank you" to my assistant! The multicooker Redmond M 90 is not only a beauty, but also a smart one!

Meat in a multicooker, or rather, beef stew in a multicooker - let's start with it. Then we will definitely discuss porridge in a slow cooker, you can cook a huge variety of them. Millet porridge with pumpkin in a slow cooker (my favorite!), Wheat porridge in a slow cooker, oatmeal porridge, corn porridge - these are just a small part of those types of cereals that my miracle - assistant will cook deliciously and quickly. But I ran ahead again, stories about porridge will be a little later. In the meantime, let's return to our meat, which can be oh so delicious to cook!

Stew in a multicooker is so tasty and convenient that it will help you out for lunch, dinner, and even breakfast. And on the second day, from the remaining meat (if, of course, it remains) you can make a delicious sauce with meat and potatoes. In such a quick way, the problem of lunch on the second day will be solved.

I always try to use veal for cooking. Old beef (I mean the meat of an adult animal) will have to be cooked long and tediously, so I don't really like to deal with it. And veal is a sweet thing, one hour, and the luxurious beef stew in a slow cooker is ready! And I also like to put out many, many vegetables with her, so that it is bright, juicy and tasty! Well, let's start creating and getting up goodies in the kitchen!

Beef stew in a slow cooker, what we need for this:

Beef (veal) - half a kilogram;
Onions - 1 pc.;
Carrots - 1 pc.;
Any white roots (parsley root, parsnip) - 100 grams;
Bay leaf - 1-2 pcs.;
Allspice;
Ground black pepper;
Greens (parsley, oregano, oregano) - to taste;
Salt to taste;
Vegetable oil.

Stewed beef in a slow cooker, preparation:

Luxurious beef stew in a slow cooker is ready. You can serve it with buckwheat, as I did. Or you can boil everyone's favorite puree, I make such a side dish when I cook beef with prunes in a slow cooker. Bon appetit, everyone! All creative inspiration in the kitchen! And be sure to visit me again and again, for me this will be an incentive to prepare many more interesting recipes for you! Well, now I propose to discuss my dish and go to the comments. I would be glad to hear from you your impressions of this dish, wishes and thoughts. I am very glad to communicate with you.

And for today there is no culinary news, see you soon!

Multicooker beef is a delicious and satisfying dish. Multicooker cooked just melts in your mouth

“My wife knows one hundred and one ways to ruin beef,

but stubbornly continues to look for new ways "

Jojo Moyes, "The Last Letter from Your Beloved"

Beef and veal are considered one of the healthiest types of meat. But this meat is not amenable to every cook. Maybe it's the inability to choose good meat, or maybe the problem is that beef takes a long, thoughtful preparation. In the old days, the Russian stove coped with this task. Today, questions of long languor are solved by our kitchen assistant - a cyber saucepan, a cartoon, a magic pot - a multicooker.

Multicooker beef does not apply to dishes from the "Once and Done" section. You need to choose it correctly, prepare and select such spices and seasonings that will fully reveal the taste and aroma of this meat. And do not forget to choose a mode for stewing a little longer, so that the finished meat literally melts in your mouth ...

A tender tenderloin is best for stewing. It is better to leave meat on the bone for jellied or aspic. Beef can be sautéed before stewing to seal all juices and give the pieces a beautiful color. Multicooker beef is good on its own, in a sauce, with a minimum of spices, but the addition of vegetables, mushrooms, dried fruits, some alcohol and other ingredients turns a regular stew into a masterpiece.

Let's start with the simplest recipe, after mastering which you can then improvise heartily.

Stewed beef in a slow cooker

Ingredients:
1 kg beef fillet,
2 onions
2 carrots,
1 tsp salt,
½ tsp ground black pepper,
1 tsp dried herbs (to taste),
3-4 tablespoons vegetable oil (or ghee),
1-1.2 liters of water.

Preparation:
Cut the onion into cubes, grate the carrots on a coarse grater or cut into thin cubes, if desired. For some reason, carrots, cut into cubes, are tastier. Try it yourself and compare. Just cut it not across, but lengthwise - first cut the carrots across into pieces of the desired length, and then cut them lengthwise into cubes. Especially refined gourmets throw away the core, believing that it spoils the taste of the dish. However, back to our beef. Rinse it, dry it and cut into cubes with a side of 3-4 cm. In a multicooker bowl in the "Baking" or "Frying" mode, heat the vegetable oil, or better ghee, put the pieces of meat in the bowl and fry them, stirring so that they are from all sides are covered with a ruddy crust. Then you can do it in two ways. The first one is the simplest: put the chopped onions and carrots in a bowl, fry a little in the same mode, then add all the spices and seasonings and cover with hot water so that the meat is completely covered. You can add more water if you want a sort of gravy. Quenching mode for 2.5-3 hours, and close the lid. The second method differs in that vegetables are not placed in the bowl immediately, but after a couple of hours from the start of stewing. This is only done to preserve their appearance.

This recipe can be slightly modified by adding sour cream or cream to the stewing water. For a thick gravy, stir flour (about 1 tablespoon) in some warm water and pour into a bowl. If you want to get beef in tomato sauce, after frying the meat, add 50-100 ml of tomato paste or tomato puree to the multicooker bowl (you can take more of it) and fry with the onion and meat. Then everything is according to the scheme: add water (mix well so that there are no lumps), put the spices and set the "Stew" mode for a couple of hours. You don't need to add carrots to beef in tomato sauce.

Beef with vegetables

Ingredients:
600-700 g of beef pulp,
2 onions
2 carrots,
1 bell pepper
2 tomatoes,
2-3 cloves of garlic
salt, ground pepper, spices for meat - to taste.

Preparation:
Fry the diced meat in a multicooker bowl in the "Bake" or "Fry" mode without adding oil. Stir until the meat changes color. Pour in hot water (the amount you want), add salt and spices and set the "Stew" mode for 1.5-2 hours. Chop the vegetables coarsely. If you have a curly slicer, cut the carrots into wavy slices. Cut out the stalk of the tomato, make a cruciform incision and scald with boiling water. Peel and cut the tomatoes into 6-8 slices. Cut the bell peppers into squares. Chop the garlic with a knife and set aside for now. After the signal about the end of the mode, put the vegetables on top of the meat without stirring, add a little salt and pepper and set the “Stew” mode again for 30 minutes. After the end of the mode, add garlic to the bowl, stir and let the dish stand in the heating mode for another 10-15 minutes.

The composition of vegetables can be changed and almost any ingredient can be added. Potatoes, young zucchini, eggplant, even pumpkin. The cooking principle is the same for any ensemble.

Ingredients:
800-900 g of beef,
5-7 onions,
1-2 meaty tomatoes or 2-3 tbsp. tomato paste (you can use tomatoes in your own juice),
200-250 g of prunes,
250-300 ml of water or broth,
3-5 tbsp vegetable oil,
1-2 bay leaves

Preparation:
Cut the meat into slices and sauté in the "Bake" mode in vegetable oil until the color changes. Add the chopped onion and simmer until soft for 5 minutes. Peel the tomatoes, chop finely and add to the bowl. Mash the tomatoes in their own juice with a fork. Simmer for another 10 minutes. Pour in hot water or broth, add bay leaves, salt and pepper, close the lid and set the "Stew" mode for 1 hour. After the signal, place the rinsed prunes in the bowl and set the braising time to 30 minutes. Remove the bay leaf and let the dish stand for 10 minutes on the heating mode.

Ingredients:
500-700 g of beef pulp,
2 onions
3-5 pickled cucumbers (exactly pickled!),
1-2 tbsp vegetable oil,
2-3 cloves of garlic
salt, black pepper - to taste.

Preparation:
Cut the meat into cubes and fry in the "Bake" mode until golden brown, stirring occasionally. Dice the onion, add to the meat and fry until soft. Season with salt, pepper, pour in enough water to cover the meat, close the lid and set the "Stew" mode for 1-2 hours (if desired, the longer the meat is stewed, the tastier it is). Cut the cucumbers into cubes, the skin can be removed if it is tough. Chop the garlic finely. Add cucumbers and garlic to the bowl after the signal about the end of the mode, set the stewing time for another 20-30 minutes, and after the signal, keep it heated for 10 minutes.

You can add carrots and tomato paste or sauce to this recipe (you can even just replace some of the water with tomato juice). And if you boil peeled potatoes in the basket of a double boiler, then at the exit you will immediately receive a side dish. Or do this: put 1 multi-glass of well-washed rice in the multicooker bowl with beef and add more water.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina