Potato stew with beef in a slow cooker. Stew with potatoes and meat in a slow cooker. General principles for preparing meat stew in a slow cooker

Stew with meat in a slow cooker is prepared quickly and easily, but it is simply a storehouse of vitamins, microelements and healthy fiber. Moreover, when preparing a stew with meat in a slow cooker, many of the beneficial substances are preserved much better than with any other cooking method. After all, a multicooker allows you to cook not only quickly and easily, but also in a gentle mode.

Stew with meat in a slow cooker is recommended by nutritionists because the combination of meat and vegetables is considered the most healthy. And it doesn’t matter what vegetables are used. However, it is often believed that you should not combine meat and starchy vegetables, such as potatoes. If you are of the same opinion, simply do not put potatoes in your stew: you can choose another, equally tasty composition.

General principles for preparing meat stew in a slow cooker

Stew with meat in a slow cooker can be prepared with any vegetables, but the most delicious combinations are considered to be cabbage (especially white and cauliflower), green beans, carrots, sweet peppers and eggplant. But this does not mean that you should not take other vegetables. It’s just advisable to add something from the list above to your stew with meat in a slow cooker.

From the above it follows that you can cook stew with meat in a slow cooker at any time of the year from seasonal vegetables, and you can also use frozen ones.

Cooking a stew with meat in a slow cooker requires two steps: first, the meat is cooked for a while (beef for about half an hour, chicken for about 15 minutes), then the vegetables are loaded.

How large or small you should chop various vegetables for stews with meat in a slow cooker depends on your preferences, but you should not chop them too much. Medium-sized pieces, comparable to the size of the pieces of meat, look more decorative.

To prepare a stew with meat in a multicooker, use the “Stew” mode. Sometimes they prefer the “Baking” mode, but in this case you need to add water to the bowl and make sure that the dish does not burn, as the water will boil away quite quickly. If you use the “Stew” mode, then it is possible to cook a stew with meat in a slow cooker without adding water at all, in the vegetables’ own juice.

Before preparing the dish, you should wash the meat and free it from bones and films, unless the recipe requires otherwise.

Recipe 1. Stew with meat in a slow cooker, beef and eggplant

Ingredients

Eggplants – two small or one large

Beef (you can take pork or turkey fillet) – 700 g

Sweet pepper – 1 large pod

Carrot - one

Garlic – 3 cloves

Vegetable oil - approximately 3 large spoons

Cooking method

Cut the meat into small pieces. Place it in a slow cooker, add half the vegetable oil, and cook in the “Stew” mode for half an hour.

While the meat is cooking, wash the vegetables, remove the seeds and stems from the peppers, and peel the carrots and garlic.

Cut the carrots into neat, beautiful circles, and the peppers and eggplants into medium-sized cubes. When the signal sounds that the meat is ready, pour the remaining oil into the multicooker and add the vegetables: first the eggplants, and then the carrots and peppers. Close the lid again and set the “Extinguishing” mode for another 40 minutes.

Open the multicooker again, add salt to the stew, squeeze the garlic through a special press, stir and cook until cooked for 5 to 15 minutes.

Recipe 2. Stew with meat in a slow cooker with summer vegetables

Ingredients

Soft pork, turkey or chicken fillet (your choice or all together) – half a kilo

Young zucchini or zucchini - 1 small

Green beans - a handful

Young carrot - 1 small piece

Turnip – 1 small

Cauliflower - part of the head the size of a fist

Bell pepper - one pod

Tomato – 1 large

Onion – 1 head

Salt, vegetable oil

Greens for serving

Cooking method

Cut the meat into small pieces. Chop the onion lightly. Place these products in a slow cooker, adding a couple of tablespoons of oil, and simmer for 30 minutes.

While this is happening, peel the vegetables (zucchini and turnips, if they have delicate skin, do not need to be peeled).

Cut carrots into slices, turnips, peppers and zucchini into cubes, disassemble cauliflower into small inflorescences (stems and tender leaves can be chopped and also added to the stew), beans, if their pods are long, cut into pieces up to 3 cm long. Remove from tomatoes peel, chop the vegetable finely or even chop it with a knife.

When half an hour of stewing the meat is over, open the slow cooker and add vegetables and another spoonful of oil. Stir, add salt and simmer for about 20 minutes.

When serving, sprinkle with chopped herbs.

Recipe 3. Stew with meat in a slow cooker from pork ribs with quince

Ingredients

Pork ribs or cartilage with meat – half a kilo

Quince – 1 large fruit

Potatoes – 4 medium

Carrots – 1 root vegetable

Onion - one

Tomato juice (can be purchased) - half a glass

Vegetable oil, salt

Cooking method

Cut the ribs into small pieces, chop into pieces if necessary and rinse very thoroughly with running water. Place them in a slow cooker, add oil and cook for 5 minutes on the “Fry” mode.

Chop the onion and grate the carrots, preferably on a fairly coarse grater, you can even chop them finely. Add them to the lightly fried pork ribs, stir and cook at the same rate for another 5 minutes.

Wash the quince and potatoes. If the potatoes are young, leave them in the skins, but if they are no longer there or their origin gives you doubt, peel them. Cut the quince and potatoes into equal medium-sized pieces.

Add chopped quince and potatoes to the ribs and carrots and onions, add salt, add tomato juice, stir and cook in the “Stew” mode for three quarters of an hour.

If you like a thick gravy, stir in a spoonful of flour before pouring the juice into the stew.

Recipe 4. Stew with meat in a slow cooker from poultry “Budget”

Ingredients

Chicken fillet (it’s better to cut it from the frame yourself) – 400 g

Potatoes – 5-6 pieces, depending on size

Zucchini – half a large one or a whole young one (you can use a piece of pumpkin instead of zucchini)

Carrots - a couple of small ones

Onion - one

White cabbage - palm-sized piece

Tomatoes - a couple of small ones (can be replaced with a spoonful of tomato paste or even sauce

Vegetable oil, salt

You can add a clove of garlic or a spoonful of cumin

Cooking method

Cut the chicken fillet into small pieces.

Cut potatoes and zucchini in the same way. If the squash is young, it can be used whole in the stew; if it is a ready-made fruit in the phase of biological maturity, you need to peel it and remove the seeds - just scrape out the entire middle with a spoon, leaving only the walls.

Finely chop the carrots and onions, chop the cabbage into thin and short strips.

Peel the tomatoes, chop them with a knife or chop them with a blender.

Pour two tablespoons of oil into a multicooker, put in the chicken, mix it with onions and carrots.

Place the next layer of zucchini or pumpkin, potatoes and cabbage. Place tomato paste on top.

Stir salt in half a glass of water and pour into the slow cooker. If desired, add garlic, cumin or other spices.

Simmer for 40 minutes.

Serve sprinkled with chopped herbs.

Recipe 5. Stew with meat in a slow cooker with champignons

Ingredients

Pork or turkey fillet (you can also use chicken) – 400 g

Onion - half

Fresh champignon (or oyster) mushrooms – 300 g (you can use the same amount frozen)

Tomatoes - a couple of medium-sized pieces

Potatoes – 3 large tubers

Sweet pepper – 1 fruit (you can take a handful of chopped frozen pepper)

Salt, vegetable oil

Mayonnaise – 3 large spoons

Cooking method

Prepare the meat, rinse and cut into small cubes. Cut the mushrooms into large slices. Chop the onion into half rings.

Place the meat, onions and mushrooms in a slow cooker, adding oil, mix everything and simmer for a quarter of an hour.

Peel the potatoes, cut into medium-sized cubes or slices. Finely chop the pepper. Remove the skin from the tomatoes after scalding them with boiling water; chop finely.

Place potatoes and peppers into meat with mushrooms and onions. Mix crushed tomatoes with mayonnaise and add a quarter glass of water (if you used frozen mushrooms, you do not need to add water), add salt, stir with a fork or whisk and pour the resulting stew sauce over it.

Simmer for about an hour, setting the appropriate mode.

Recipe 6. Stew with meat in a slow cooker with beer and lamb

Ingredients

Lamb – 500 g

Dark beer – 400 ml

Potatoes – 4 tubers

Eggplant – half a large one

Sweet pepper - one

Carrots, onions - one piece each

Zucchini - a small piece, about 10 cm long

Garlic, herbs - to taste

Oil for frying

Cooking method

Wash the meat and cut it quite finely. Chop the onion and carrots. Peel potatoes, zucchini, peppers and eggplant and cut into small cubes.

Place the oil and onions with carrots in the multicooker bowl and cook on the “Fry” mode, without closing the lid, for 10 minutes.

Take out the vegetables and add the meat. Fry it too for 10 minutes.

Place raw vegetables on top of the meat (they can be mixed, or they can be laid out in layers: eggplant, potatoes, peppers, zucchini), add salt, add carrots and onions and pour in beer.

Simmer for an hour at the appropriate setting. Stir and check the readiness of the meat. If it’s too tough, cook at the same setting for another quarter of an hour.

Stew with meat in a slow cooker: tricks and useful tips

Eggplants, zucchini and zucchini can be peeled before adding to the stew, or they can be left with the skin on if it looks good and is not particularly damaged.

It is usually recommended that after the eggplant is cut, sprinkle it with salt and leave for half an hour, and then rinse with water. This is done in order to get rid of excess bitterness. But if you just like this peculiar bitterness, just rinse the eggplant pieces so that they absorb less oil, without leaving them to infuse in salt.

Making potato stew in a slow cooker is even easier than the traditional way. Thanks to uniform heating and timely automatic shutdown, the vegetables have time to cook, but do not boil into a homogeneous porridge, which is what is needed for stew. The whole process takes approximately 2 hours.

It is not necessary to add meat; you can get by with just vegetables, in which case you skip the first step of the recipe. The composition of vegetables is also approximate, for example, if you don’t have fresh bell peppers, canned ones will do, and tomatoes can easily be replaced with a spoon of tomato paste.

Ingredients:

beef or pork (optional) – 0.5 kg;
potatoes – 6-8 pieces;
water – 200 ml;
onion – 1 piece;
tomatoes – 2 pieces;
bell pepper – 2 pieces;
eggplant – 1 piece;
carrots – 2 pieces;
cabbage – 400 grams;
garlic – 2 cloves;
salt, pepper, spices - to taste.

Attention! The names of modes and cooking times may vary depending on the brand, model and power of the device. Read the instructions carefully. The time intervals specified in the recipe were tested on Philips (Philips), Polaris (Polaris) and REDMOND (Redmond) devices with a power of 720-900 W.

Recipe for stew with potatoes in a slow cooker

1. Clean the meat from films and tendons, rinse in cold running water, dry, cut into 3-4 cm cubes. Fry pork or beef in a slow cooker in the “Baking” mode for 20-25 minutes without adding oil.

2. Cut the vegetables: onions and carrots into 1-2 cm cubes, bell peppers and eggplant into oblong pieces, chop the garlic into small pieces. Add vegetables to meat and fry for another 10 minutes.

3. Peel the potatoes and cut into 4-6 cm cubes. Add the cubes to the slow cooker. Fry for 3 minutes.

4. Chop the cabbage into medium-sized pieces and add to the multicooker bowl.

5. After 2 minutes of frying, add chopped tomatoes, salt, pepper and spices.

6. Pour hot water into the bowl. Mix.

7. Turn on the “Baking” mode in the multicooker for 60 minutes or the “Stewing” mode for 2 hours.

8. Divide the finished potato stew into plates and serve. The dish goes well with sour cream and other sauces.

01. 08.2015

Catherine's blog
Bogdanova

Good afternoon, dear readers and guests of the “Family and Childhood” website. When you need to feed your husband or unexpected guests a delicious and healthy dinner, a great option is vegetable stew with meat in a slow cooker.

It is prepared very quickly, easily, and does not require any expenses, since you can use everything that is in the refrigerator, but at the same time it turns out very tasty and satisfying! A multicooker will help save time in the kitchen. If it’s not there, it doesn’t matter - we use a regular saucepan.

So, to prepare vegetable stew with meat we will need:

- meat (your choice of what is available in the refrigerator - pork, beef, chicken) - 0.5 kg. (you can cook without meat, it turns out no worse).
– potatoes – 5 pcs. (medium size).
- 2 onions.
- 1 large carrot.
- 1 bell pepper (to give the dish a bright color, it is better to choose red or yellow, but if this is not available, then regular green also works very well).
- 4 large cloves of garlic.
- 2 medium tomatoes.
- 1 zucchini.
- 2.5 cups boiling water or vegetable broth.
- tomato paste, ground black pepper, salt.
You can also add eggplant (pre-cut and sprinkle with salt to remove bitterness), cauliflower, broccoli, green beans, etc. In general, everything that is in the refrigerator.

1. Cut the meat into small pieces, select the “fry” mode in the multicooker, fry for 15 minutes until the end of the program. Next, add 100 ml. boiling water or broth, select the “stew” mode, set the timer for 20 minutes and simmer until the end of the program.

2. While the meat is cooking, let's do the vegetables.

3. Wash, peel and cut, into approximately equal pieces, onions, carrots, zucchini, tomatoes, potatoes and sweet peppers (do not cut too finely, otherwise the vegetables will boil and become like porridge).

4. Finely chop the garlic with a knife (if desired, you can use a garlic mince, but then the spicy taste of garlic will not be as noticeable).

5. Add all the chopped vegetables to the meat and mix.

6. Add two tablespoons of tomato paste to the meat and vegetables. Pepper to taste

7. Add boiling water or broth to the stew so that the liquid does not cover the vegetables ~ 1.5 cups.

Servings: 4
Cooking time: 1 hour 35 minutes.
Cuisine: Ukrainian

Recipe Description

Vegetable stew with meat in a slow cooker will never get boring, because it is the most varied dish in the world. It can be prepared from a variety of vegetables in a variety of combinations. Likewise, almost any meat is suitable for this dish - chicken, turkey, pork, beef, lamb, and even rabbit and duck.

The most commonly added vegetable is potatoes. And to reduce the calorie content of vegetable stew with meat, I replace some of the potatoes with pumpkin, or blue eggplants, if available. I like the stew with zucchini and also with bell peppers.

Stew of vegetables and meat in a slow cooker comes in red tomato or white sauce. You can also make curry sauce or paprika sauce. Overall, this is a very varied dish. You only need a small piece of meat - and then - as your taste and imagination tell you.

Today I’m cooking, and I’ll only add onions and mushrooms from vegetables - it turns out very tasty, and the calorie content is lower than with potatoes. In addition, mushrooms (for me – champignons) are available in any season. If you have some wild or dried mushrooms, you can add them to the champignons for flavor. But it will be very tasty even without them, try cooking it with me.

To prepare vegetable stew with meat in a slow cooker, you need:

beef – 700 g;
large onion – 1 pc.
champignons – 400 g;
vegetable oil – 2 tbsp. spoons;
universal seasoning – 1 teaspoon;
salt – 1 teaspoon (without a slide);
ground black pepper – 1/3 teaspoon;
bay leaf – 1 pc.

Cooking step by step:

Turn on the multicooker in the “Frying” mode for 25 minutes. While it is heating up, peel and cut the onion into small pieces.

Pour vegetable oil into a heated pan, add onion, fry, stirring from time to time for about 10 minutes until the onion softens. We work with the lid open.

While the onions are frying, peel and cut the champignons the way you like - you can large or small, if the mushrooms are small, you can simply cut them in half.

Add the mushrooms to the onions, mix, cook until the end of the program, stirring from time to time.

While the vegetables are cooking, wash the piece of beef and cut it into small, easy-to-eat pieces (4–5 cm).

We send the chopped beef to the already fried vegetables.

Add salt, ground pepper, universal seasoning and bay leaf to this.

I don’t fry the pieces of beef with vegetables (although sometimes they do this), but immediately add hot water (1–1.5 cups) so that it covers all the ingredients.

Then close the lid and turn on the “Extinguishing” mode, set the timer for 60 minutes.
After the end of the program, the vegetable stew with meat in the slow cooker is ready: beef, champignons, onions and spices - everything is very simple and without hassle.

In the summer, cooking is much easier, because nature is very generous and gives us a lot of vegetables and fruits. What could be tastier than beef stew cooked with vegetables, potatoes, legumes, etc.

There are many interesting interpretations of this dish. Stew made from beef with the addition of vegetables - especially combined in a stew.

Classic beef stew recipe

Namely:

0.5 kg fresh meat
2 carrots
2 onions
2 sweet peppers
salt pepper
2 tomatoes

How to make a classic beef stew

1. Meat is best cut into strips, then it is better fried on all sides.

2. At the same time, fry vegetables in another frying pan: first carrots and onions, lastly bell peppers and tomatoes. If desired, add finely chopped greens. You can add greens to a ready-made dish, but it depends on your preference.

3. Tomatoes will give a lot of juice. Wait a little until the vegetables boil, add the meat, reduce the heat and simmer over low heat for about 60 minutes.

If, while preparing beef stew, you slightly miscalculated the amount of water, everything can be easily corrected. The main thing is not to salt the dish ahead of time; according to the recipe, salt and pepper are added at the very end of cooking. Done!

Beef stew recipe in a slow cooker

With the advent of many electrical appliances in the kitchen, the life of modern housewives has become much simpler. How much faster and easier it is to cook beef stew in a slow cooker. In order to prepare a hearty and tasty dish without spending too much of your free time, cook beef stew in a slow cooker.

Required Products:

0.5 kg fresh meat
1 onion
1 carrot
1 sweet pepper
sour cream
garlic
salt pepper

How to cook stew in a slow cooker

1. Rinse the meat well and chop finely. We do the same with onions, carrots and peppers.

2. Turn on the multicooker and set it to a special mode.

3. Grind the meat with flour and lay it out as the bottom layer. It is better to pour a little vegetable oil on the bottom so that the dish does not turn out to be dry.

4. To obtain more tender beef when preparing beef stew in a slow cooker, cook it separately for about 20 minutes, see instructions. Vegetables are added later, as they cook much faster and can boil ahead of time, while the meat remains raw.

5. After the machine beeps, add salt and pepper to taste and cook for about 1-1.5 hours.

Beef and potato stew recipe

For lunch, as a side dish, you can prepare a recipe for beef stew with the addition of potatoes. And as a dessert for tea, prepare ginger cookies with honey. The recipe for beef and potato stew is very simple. It won’t take you much free time to prepare such a dish, but the taste will please you, since the combination of potatoes with meat and spices is very tasty. Stew can be cooked with any meat, beef stew with potatoes and additionally add other vegetables, it can be cooked on a regular stove or baked in pots.

You will need:

0.5 kg beef
5-6 large potatoes
1 onion
1 carrot
2 tbsp. l. flour
sour cream
salt pepper

How to cook potato stew

1. Rinse the beef well, chop finely and lightly fry.

2. Peel the vegetables, chop finely, add to the meat and simmer together a little more.

3. When the meat and vegetables are almost ready, you need to add a little flour and pour it all with plain water. Approximately 1 glass of water, but you need to make sure it completely covers the contents.

4. When everything boils, reduce the heat to low and add the last ingredient - potatoes. It is better to cut it into medium-sized cubes, since very finely it can become very boiled and turn out to be potato porridge.

5. Simmer until cooked, add some salt at the very end of cooking, add a little pepper, and optionally a bay leaf for a more piquant taste.

Beef and potato stew is very tasty with sour cream; it will give the finished dish an even more delicate taste.

Enjoy your meal!

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kapitosha.net

Beef stew in a slow cooker - recipe, how to cook, step-by-step instructions with photos

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Cooking time: 1 hour 15 minutes Number of servings: 6-8 servings

There is nothing easier than preparing various dishes in a slow cooker. You just need to load all the ingredients and select the desired cooking mode. Fried pieces of beef, stewed with potatoes, carrots and mushrooms in a juicy sauce. A classic stew with a slice of fresh bread is perfect for lunch.

Ingredients

Beef stew in a slow cooker Instructions click on photo to enlarge

1 Wash the beef thoroughly in cold water and dry. Cut into large pieces. Not only the pulp is suitable for the recipe, but also the rib part. So, put the beef pieces in a bowl, add salt and pepper to taste, add 2 tablespoons of flour and mix thoroughly.

2 Add 2 tablespoons of butter to the slow cooker and turn on sauté mode. Heat the oil until it sizzles and start the beef. Fry it on all sides until golden brown, stirring occasionally.

3 Add 2 cups beef broth or water and stir thoroughly, carefully removing any burnt material from the bottom. Then add 1 tbsp. Worcestershire sauce, a tablespoon of soy sauce, ½ tbsp. brown sugar, 2 tablespoons tomato paste, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and mince 2 cloves of garlic.

4 Wash the mushrooms and cut them into large pieces. Peel the carrots and also cut into very large pieces. If you are using new potatoes, you can cook them with the skins thoroughly washed. Peel old potatoes and cut into large cubes. Place the potatoes, carrots, mushrooms and frozen pearl onions in the slow cooker. Close the multicooker lid and turn on the meat/stew cooking mode.

5 At the end of cooking, before opening the multicooker, carefully open the steam valve and release steam. Then open the lid, gently stir the stew and pour into bowls. Serve garnished with chopped herbs and a slice of fresh crusty bread. Bon appetit!

Beth loves to cook and runs her own blog about cooking on a budget. Among the many inexpensive dishes to prepare, you are sure to find one that suits your taste.

Pumpkin seeds are rich in vitamins and minerals and are actively used in cooking. They have a strengthening effect on the body as a whole.... All recipes with pumpkin seeds

canadacook.ru

Beef stew with rosemary and garlic

1 kg beef fillet;
4 medium carrots;
2-3 stalks of celery;
1 large onion;
1.5 kg of potatoes;
2 tbsp. spoons of olive (or sunflower) oil;
4 large cloves of garlic;
salt and ground black pepper - to taste;
2-3 tbsp. spoons of flour;
2 cups chicken broth;
2 tbsp. spoons of Dijon mustard (optional);
1 tbsp. spoon of Worcestershire sauce;
1 tbsp. spoon of soy sauce;
0.5 tbsp. spoons of sugar (can be replaced with honey);
0.5 tbsp. spoons of dried rosemary;
0.5 teaspoon dried thyme.

Peel and coarsely chop the onion, carrots and celery.

Wash the potatoes, peel and cut into large cubes.

Place the onions, carrots, celery and potatoes in the pot of your slow cooker.

Wash the piece of beef, dry it with napkins and cut into 6-7 cm pieces. Place the meat in a large bowl and season generously with salt and pepper.

Add flour to the bowl and stir into the meat until the flour coats all the pieces evenly. Set the bowl of meat aside for now.

Peel and finely chop the garlic cloves. Heat olive oil in a large skillet over medium heat. Fry the garlic in the hot oil for one minute, or until it begins to release an aroma.

Add the meat to the pan along with the flour from the bottom of the bowl. Let the beef simmer without stirring for a few minutes until it is browned on one side. After this, stir and wait a few minutes again.

Continue until the beef pieces are browned on all sides.

Add the browned beef pieces to the multicooker pan and stir in the vegetables.

Return the pan to the stove and reduce the heat to low. Add chicken broth, Dijon mustard, Worcestershire sauce, soy sauce, sugar, rosemary and thyme to the pan. Stir to combine all sauce ingredients.

Once the sauce has almost come to a boil, pour it into the meat and vegetables in a multi-pot. The sauce won't cover the pan, but that's okay. When cooked, the food will release its juices and the amount of gravy will increase.

Close the slow cooker lid and cook on low (high register) for 4 hours. You can also cook beef stew in a slow cooker in the “Stew” mode (1.5 hours).

When ready, lift the lid and stir the stew and potatoes. The beef will be so soft that it will separate into small pieces, this is normal.

Taste the stew and add additional salt if necessary.

Serve the slow cooker beef stew hot with a slice of fresh homemade bread (recipe on this page). You can also serve the stew with a side dish of rice or pasta.

Bon appetit!

multivarka-receptik.ru

Vegetable stew with beef in a slow cooker

Vegetables are not only tasty, but also healthy! You can diversify the menu by preparing a nutritious and tasty dish with meat and vegetables. With the help of such a smart device as a multicooker, vegetable stew with meat is prepared quickly and at the same time retains all the beneficial substances contained in the vegetables. Saving time, the result is an incredibly tasty and rich dish.

Vegetable stew with beef and eggplant in a slow cooker

Required ingredients:

beef meat - 400 grams;
potatoes - 4 tubers;
carrot;
young zucchini;
eggplant;
tomato – 2 pcs.;
Bulgarian pepper;
bulb;
garlic – 2 cloves;
frying oil;
tomato paste - teaspoon;
salt, pepper, spices - to your taste.

Cooking process:

First of all, the meat is prepared. If there are bones and veins, you need to trim them, wash the meat, dry it and cut it into small pieces.

The next stage is preparing the vegetables. Wash the vegetables, let them dry or wipe and peel. Cut carrots and onions into strips. Cut potatoes and zucchini into cubes. Cut the tomatoes into small cubes. Cut sweet bell peppers and eggplants into strips.

Set the multicooker to the “Baking” mode and grease the bowl with olive oil. Place the meat and cook for a quarter of an hour. Then add all the vegetables and bake for the remaining 10 minutes.

At the end of time, add tomato paste, salt, spices and add water. Mix all ingredients. We reprogram the multicooker into the “Quenching” mode and set the time to half an hour.

After the signal sounds, you need to check the readiness of the potatoes. If necessary, simmer the stew.

Before serving, season with sour cream and herbs.

Classic vegetable stew with beef in a slow cooker

Required ingredients:

tomato juice - a glass;
beef – 400 gr.;
zucchini;
potatoes – 5 pcs.;
eggplant;
white cabbage – 300 gr.;
onion head;
tomatoes – 2 pcs.;
bell pepper;
carrot;
garlic – 2 cloves;
vegetable oil – 2 tbsp. spoons;
tomato paste - tbsp. spoon;
salt and spices - to your taste.

Cooking process:

In the classic recipe, white cabbage can be replaced with cauliflower or Brussels sprouts. Or you can mix three types of 100 grams each.

Cooking begins with preparing the meat. It must be washed and cut into cubes. Place in a separate bowl, add salt and add tomato juice, marinate for at least one hour.

While the meat is marinating, prepare the vegetables. All vegetables must be peeled and washed if necessary. Finely chop the onion and grate the carrots.

Grease the bowl in the multicooker with vegetable oil. Place meat, onions, and carrots on the bottom of the bowl. Set the “Frying” or “Baking” mode for half an hour.

Cut the potatoes into cubes or small pieces. After the signal, add the potatoes to the meat and fry for another 15 minutes with the “Baking” program activated.

First peel the tomatoes using boiling water and cut into cubes. Chop the cabbage finely. Garlic can be grated or passed through a garlic press. Cut the eggplants and sweet peppers into strips.

Add vegetables to meat and potatoes. Season with tomato paste, you can replace it with ketchup, salt, add spices, mix. Continue cooking the stew for another 20 minutes without changing the program. To ensure that the stew is rich in juice, switch to the “Stew” mode for 30 minutes.

Spicy vegetable stew with beef in a slow cooker

Required ingredients:

dark beer – 360 ml;
beef meat – kilogram;
potatoes – 5 pcs.;
carrots – 0.5 kg;
Brussels sprouts – 300 gr.;
garlic – 3 cloves;
onions – 2 pcs.;
celery – 2 stalks;
mushrooms (champignons) – 200 gr.;
broth (beef or vegetable) – 2 cups;
frying oil;
tomato paste – 5 tbsp. spoon;
potato starch - tablespoon;
salt and spices - to your taste.

Cooking process:

The beef must be washed and cut into large pieces. Pour a little oil into the multicooker bowl. Before frying, roll the meat in flour and place in a bowl. Set the cooking mode to “Frying”. Cook until golden brown, then place in a bowl. Wash the bowl and dry it.

Prepare vegetables, peel and rinse. Cut the potatoes into squares. Small carrots can be cut into thin rings or cubes, finely chop the onion and celery. Place vegetables on the bottom of the bowl. Add cabbage and champignons, sliced lengthwise, to the bowl with other vegetables. Salt and season everything with spices. Place previously fried beef on top.

Place the tomato paste, beer and broth in a bowl and stir. Pour the resulting mixture into the bowl with the meat. Set the multicooker to the “Stew” mode for 1 hour.

Dilute the starch in water, when the time is up, pour into the bowl and stir, cook for another 5 minutes. Switch to the “Warming” mode and let it simmer for 20 minutes.