Beef stew with potatoes in a slow cooker. Beef stew with potatoes in a slow cooker Beef and potatoes in a Panasonic slow cooker

Meat and potatoes in a slow cooker is a tasty, versatile dish suitable for all occasions. Another advantage is its ease of preparation. It is enough to chop the ingredients, add them to the bowl of the device, press the button and wait for the allotted time.

Taste varies depending on the selected meat. Chicken fillet gives tenderness and natural sweetness, pork - aroma and satiety, beef - the average option. Young potatoes can not be peeled.

Ingredients:

• potatoes - 700 grams;
• meat (chicken, pork, beef) - 500 grams;
• water - 2 glasses;
• onion - 150 grams;
• carrots - 150 grams;
• garlic - 2 cloves;
• bay leaf - 1 piece;
• tomato paste - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• salt, pepper, other spices - to taste.

Depending on the design and manufacturer, your multicooker may have other cooking modes. The recipe was tested on Redmond and Polaris slow cookers. Read the instructions for your device carefully.

Recipe for stewed potatoes in a slow cooker with meat

1. Cut the meat into cubes 3-4 cm wide.

2. Grind the carrots on a coarse grater, squeeze the garlic with a press or chop into slices, cut the onion into half rings.

3. Cut the washed peeled potatoes into large pieces 5-7 cm long.

4. Preheat the multicooker in vegetable oil in the “Baking” (Frying) mode.

5. Add pieces of meat, fry for 15-20 minutes until the meat becomes ruddy.

6. Put the carrots, onion and garlic into the bowl. Fry for another 10-15 minutes with the multicooker lid open, stirring occasionally, until the vegetables are soft.

7. Add potatoes, tomato paste, bay leaf, spices and salt.

8. Pour the contents with two glasses of water (should completely cover the potatoes).

9. Close the lid, turn on the “Baking” or “Stew” mode.

10. Switch off the device after 60 minutes. Open the lid, remove the bay leaf, mix and serve.

Traditional, tasty, simple and satisfying. And that's all about today's dish - beef stewed with potatoes in a slow cooker. The combination of meat and potatoes is familiar and loved. And the slow cooker will try to make the cooking process easy and not burdensome for the hostess.

There are many options for how to cook beef with potatoes in a slow cooker. Let's dwell on the simplest one, which, if desired, can be supplemented and transformed by adding various vegetables, spices and seasonings.

To stew beef with potatoes in a slow cooker deliciously, you need to choose the right main ingredients - meat and potatoes. Pieces from the front of the carcass are well suited for stewing: shoulder, brisket, entrecote, or from the back: knuckle, rump. It is better to take potatoes that are not too boiled so that at the end of cooking you do not get mashed potatoes instead of stewed potatoes.

If you want variety, in addition to meat and potatoes, you can use bell pepper, white or cauliflower, eggplant, zucchini. By the way, fresh tomatoes will also come in handy, and in the off-season - homemade tomato or tomato paste. Of the herbs in this dish, fresh or dried dill, parsley, thyme, savory, coriander, marjoram will be in place. Bay leaf, red paprika and garlic (fresh or granulated) will enrich the taste.

Well, now from words to deeds, we will stew beef with potatoes in a slow cooker.

Stewed potatoes with beef in a slow cooker.

Wash a piece of meat, dry it with a paper towel, cut into small cubes or sticks.

We put the meat in a bowl, pepper, add mustard, mix. Pour vegetable oil over, mix again and leave to marinate for 30 minutes (you can leave for several hours). Mustard perfectly softens meat, which will not hurt beef at all, and then the taste and smell of mustard is not felt in the finished dish. But it is important to take natural mustard, of good quality, without the addition of flavors.

When the meat is marinated, we begin to stew beef with potatoes in a slow cooker. Onion clean, wash, cut into small cubes.

My carrots, peel and cut into quarters or half rings.

We turn on the multicooker on the Frying mode for 30 minutes. After a few minutes, when the bowl is already a little warm, lay out the pieces of beef. Cook, stirring occasionally, until the liquid has almost evaporated and the meat begins to brown. If you want to flavor the dish with some spices, then now is the time.

Add onion. Simmer for a few minutes, stirring.

Now it's the turn of the carrots. We also cook for a few minutes so that the carrots stew a little and reveal their aroma.

Beef, according to experts, is one of the most valuable types of meat. With a minimum amount of fat, it contains a lot of important elements. The task of all cooks is not to lose them in the cooking process. And best of all, a multicooker will help with this.

How to cook beef in a slow cooker - tips and tricks

Beef meat is quite capricious in cooking, in particular, it requires a long stew to become soft and tender. Therefore, conventional methods, such as frying in a pan, baking and languishing in a brazier, sometimes do not work efficiently enough. But in a slow cooker, beef turns out really excellent.

In addition, cooking beef in a slow cooker does not distract from the usual things. There is no need to regularly look under the lid to make sure that the meat dish is not burnt and cooked enough. However, even at the preparatory stage, it is important to know a few secrets that help to end up with a tasty and healthy meal.

First, you need to carefully choose the meat product. Beef is considered a lean meat with only slightly more calories than chicken. Unfortunately, out of ignorance, you can buy beef, which, even after a long (3-4 hours) stewing, will remain tough like rubber. Cooks recommend giving preference to tenderloin, upper thigh, pieces taken from the abdomen and shoulder blades.

In order to get a particularly tender product at the exit, beef must be properly beaten before cooking. It is even better to marinate the meat for several hours. Any lemon-based marinade will work for this. This ingredient perfectly breaks down beef fibers and improves its taste characteristics.

Special attention should be paid to spices. First of all, they allow you to dramatically change the taste of the finished dish, secondly, just like lemon, they help soften, and thirdly, they increase appetite and stimulate digestion.

Turmeric, bay leaf, curry, black pepper, red paprika, coriander, mustard work best with beef. But you should be more careful with salt, especially if you want to cook extremely healthy diet beef with the help of a slow cooker.

Beef in a slow cooker - a step by step recipe with a photo

The first recipe suggests cooking beef in the classic way using a minimum of ingredients. It is recommended to stew the meat for about 2-3 hours, depending on its initial softness.

• 1 kg of beef;
• 1 large head of onion;
• 2-3 bay leaves;
• salt;
• frying oil.

Cooking:

1. Cut a piece of beef meat across the grain into small, slightly oblong slices. Pour a little vegetable oil into the bowl, set the "frying" or "baking" mode and load the meat.

2. Fry it, stirring occasionally for about 10 minutes, but for now, cut the onion peeled from the top skin into half rings and load it into the slow cooker.

3. As soon as the onion becomes golden, and a characteristic crust appears on the pieces of beef, pour in a little broth or warm water, throw in the parsley and salt.

4. Set the program for about 2-2.5 hours and do other things.

5. You can serve beef stew with onions with any side dish.

Beef in a slow cooker Redmond, Polaris

A slow cooker of any model is an ideal type of kitchen equipment for extinguishing. In the process of continuous languishing, beef retains all its useful and taste properties.

• 500 g beef pulp;
• 1 carrot;
• 1 onion;
• salt pepper;
• 2–3 tbsp sunflower oil.

Cooking:

1. Quickly wash a piece of tenderloin in running water, dry with a towel and cut into miniature slices.
2. Pour oil into the bottom of the multicooker bowl, heat it by setting the “frying” mode. Stir-fry the beef for 7-10 minutes.
3. Pour about a glass of warm broth or plain water to the meat, salt a little and pepper. Add any spices if desired. Transfer the technique to the “extinguishing” program for 1.5 hours.
4. Grate the carrots on a coarse grater, and chop the onion arbitrarily. Add vegetables to the meat and extend the program for another 30 minutes.
5. Another simple recipe offers a video.

Beef with potatoes in a slow cooker

Potato with beef cooked in a slow cooker is a versatile dish that is perfect for especially busy housewives. With a little effort, you can feed the whole family.

• 500 g boneless beef;
• 500 g potatoes;
• 1 large head of onion;
• 1-2 bay leaves;
• 1 tsp paprika;
• a pinch of dried garlic, black pepper and Provence herbs;
• 1 tsp without a slide of salt;
• 1 sl. sunflower oils.

Cooking:

1. Cut the beef arbitrarily, the main thing is that the pieces are not very large.
2. Having set the multicooker in the "frying" mode, drop oil into the bowl, and as soon as it is calcined, lay out the meat. Wait a couple of minutes for it to brown and stir. Roast for 3-5 more minutes.
3. Put onion half rings on top of the meat, without mixing the ingredients, set the mode to “stewing” for 30-35 minutes. You can add just a little water, but even without this, the meat will release enough of its own juice, in which it will cook.
4. As soon as the process is completed, lay the potatoes cut into cubes. Salt, pepper and even mix is ​​not necessary. Extend the program for another half an hour.
5. And now is the time to add salt and spicy ingredients to the dish. By the way, dried garlic can be replaced with fresh.
6. It remains only to mix everything well, simmer under the lid for another five minutes and serve, as they say, piping hot.

Beef in a slow cooker with gravy - photo recipe

Beef can be cooked in completely different ways, but modern housewives are increasingly preferring cooking in a slow cooker. Moreover, the process described in detail in the recipe with a photo is really simple and unpretentious.

• 500 g clean boneless beef;
• 1 st. red wine;
• 1 large onion and carrot;
• 4 garlic cloves;
• 2 tbsp thick tomato;
• 500 ml of water;
• 100 g pitted prunes;
• vegetable oil for frying;
• a pinch of black pepper, sweet paprika, cinnamon, dry parsley.

Cooking:

1. Cut the washed and dried beef tenderloin into oblong slices and fry in a modest portion of oil in the “frying” mode.

2. Cut the onion into large quarter rings, carrots into thin strips. Put the vegetables in the slow cooker and continue to fry with stirring for about 8-10 minutes.

3. Fill the dish with red wine and, without closing the lid, wait until it has evaporated well.

4. Then add tomato paste, water and spices. Stir for the last time and simmer for at least an hour in the appropriate mode.

5. Now throw prunes into the dish and simmer for about an hour without closing the lid. This trick will help to evaporate excess liquid and make the gravy thick and especially tasty.

Beef with prunes in a slow cooker

Prunes are the secret ingredient that makes beef stew in a slow cooker unique. Its piquant taste with a slight sourness is truly unforgettable.

• 0.7 kg of meat;
• 2 onions;
• 150 g prunes;
• 3 cloves of garlic;
• 0.5 l of water or broth;
• 3 tbsp flour;
• spices to choose from (lavrushka, thyme, coriander);
• salt pepper.

Cooking:

1. Cut the meat into thick plates, beat well, and then cut into oblong pieces.
2. Lightly grease the multi-cooker bowl with oil, set the appliance to the "baking" or "frying" mode. Throw onion half rings and fry until golden brown.
3. Next, load the meat, but do not close the lid. If this is done, then the beef will release the juice and immediately begin to stew, bypassing the roasting process.
4. After 8-10 minutes, add flour, mix well. Now it's the turn of the garlic, salt, prunes and selected spices, passed through the press.
5. Pour in warm water, wait until it boils and put the equipment into the “extinguishing” mode. Now boldly close the lid and simmer the dish for an average of an hour and a half.

Beef stroganoff with beef in a slow cooker - a delicious recipe

Beef Stroganoff or simply beef stroganoff skillfully combines Russian and French culinary traditions. The dish is distinguished by a piquant taste and the presence of delicious gravy.

• 0.5 kg of the best beef;
• a little lemon juice;
• 2 large torches;
• 50 g butter;
• 3 tbsp olive;
• 200 g sour cream;
• bay leaf, salt, pepper.

Cooking:

1. Cut a piece of beef into relatively thin layers. Beat each well, then cut into long (about 5–6 cm) strips. Salt, pepper and drizzle with lemon juice to lightly marinate the meat and make it even more tender.
2. Turn on the multicooker in the "baking" mode. Pour in the olive oil, once it's warm enough, toss in a generous pat of butter.
3. Put the onion cut into half rings in an even layer on the bottom, close the lid and leave for a few (3-5) minutes.
4. Roll strips of marinated meat in flour and put it on an onion pillow. You don't need to mix! Without closing the lid, leave the ingredients in their original position for 15 minutes.
5. Add salt and pepper to taste, put sour cream, mix and simmer in the desired mode for about 15 minutes.
6. Turn off the slow cooker, throw a couple of bay leaves into the bowl and let the dish rest for about 10 minutes.

Beef with vegetables in a slow cooker

How to cook vegetables with beef if these products require completely different cooking times? Following the above recipe, you will get the perfect dish in all respects - soft meat and dense vegetables.

• 500 g of beef;
• 2 onions;
• a couple of carrots;
• 400 g of cauliflower;
• 3-4 tomatoes;
• 2 sweet peppers;
• salt, pepper and other spices to taste.

Cooking:

1. Cut the meat into arbitrary, but not very large cubes. Put it in a slow cooker. Add onion half rings and pour in water so that it covers the food by about 2/3. Don't salt!
2. Set the “stewing” program for an average of 2 hours, depending on the initial quality of the meat product. Remember to stir a couple of times during the process.
3. Now cut the vegetables listed in the recipe (other than potatoes are possible) into approximately the same pieces and load into the bowl with the meat.
4. There is no need to mix them up. In this case, they will be prepared as a couple. Naturally, for the next 25–30 minutes, the mode must be set to the appropriate one (steaming).
5. At the very end, salt and pepper to taste, stir and serve after another five minutes.

If you want a tasty, healthy and simple meal, then cook - roast beef with potatoes in a slow cooker. Preparing the dish is very simple and fast, because the slow cooker is an indispensable assistant in the kitchen. Tender meat with potatoes, seasoned with spicy tomato-creamy sauce, will give you irreplaceable taste sensations. All you need to do is just peel the vegetables, cut the meat with vegetables and put it in a multifunctional kitchen appliance, then she will cook, you will only need to look in occasionally or there is enough liquid.

You can add a variety of vegetables to this dish: bell peppers, young peas, tomatoes, eggplant. All these vegetables will add their original taste.

It is very convenient to cook in this miracle machine, especially when there is no time to stand at the stove, so it is very easy to stew potatoes with meat in it. And do not be afraid that it will burn. But if you do not have this device, then you can cook in a pan.

Ingredients

• Beef - 300 g.
• Potato - 8 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Water - 3 glasses
• Sour cream - 4 tbsp
• Tomato paste - 3 tbsp
• Salt - 1 tsp

How to cook goulash in a slow cooker from beef with potatoes

We clean the onion from the husk and chop into small pieces. Peel and grate the carrots on a coarse grater, if you want the carrots to come across in pieces, then chop it thinly. We turn on the slow cooker in the Frying \ Stewing mode for 1 hour, pour vegetable oil into it, put the vegetables and fry them until golden brown.

We clean the meat from large films and cut it into thin strips, add the meat to the vegetables. Season with salt and other spices as desired. Close the lid and simmer for 20-30 minutes.

Now we add sour cream, I have homemade tomato paste, it is not as rich as store-bought sauce, so I put more of it to my taste. Pour water and simmer for another 10 minutes. Potatoes tend to absorb moisture, so if you want to get a dish with pouring water, do not spare sour cream and tomato.

During this time, peel the potatoes, cut them first in half, and then into thin pieces 0.5-1 cm wide. We put it, mix and simmer until tender, about 40 minutes.

Roast beef with potatoes cooked in a slow cooker turned out to be very tasty and satisfying, it's time to serve a hot dish to the table.

• Choose fresh beef to make it tender.
• It is better to fry vegetables at the highest temperature, I have this Frying function.
• I add a lot of water to make the dish roast with gravy.
• The slow cooker keeps the temperature well, so you can cook a dish 2-3 hours before serving and it will still be warm.
• In goulash you can add: mushrooms, cauliflower, beans, tomatoes.
• If you do not have the Frying \ Stewing function, then choose the function that has the highest cooking temperature, it can be: soup, baking, stewing.
• For brightness and sharpness, you can add at the end of cooking: squeezed garlic, ground black pepper, parsley, dill.
• If sour cream is not at hand, add cream or milk instead, these ingredients can add a creamy note.
• If you are in a hurry, and you need to feed your family tasty, healthy and satisfying, then beef roast with potatoes in a slow cooker is the best option.

Cooking in multicookers has become very fashionable and popular. And there are a lot of recipes for this culinary technique on the Internet. But, how to navigate and choose a recipe specifically for your multicooker? Beef stew with potatoes in the Redmond slow cooker is one of the most interesting recipes. The dish is hearty and very tasty. The ingredients for it are taken the most simple, no frills. But you can enrich the classic version with some zest to your liking. For example, add celery or a few cranberries to the composition of vegetables.

The best meat option for the dish is the shoulder, neck of a beef carcass or the front of the brisket, tenderloin is also an excellent option. This meat is the softest and does not require pre-marination. If your beef is harsh, rub a piece with a drop of table mustard or apple cider vinegar (1 tsp) an hour before cooking.

For cooking, a Redmond multicooker with a power of 860 watts is used. If you have another, be guided by its capabilities.

Ingredients

• Beef - 700 kg;
• Potato - 1 kg;
• Bulgarian pepper - 1 pc.;
• Turnip onion - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 clove;
• Salt - to taste, about 1 tsp;
• Ground pepper - to taste;
• Allspice in peas - 2-3 pcs.;
• Dried herbs (Provencal herbs) - 1 tsp;
• Sunflower oil - 2 tbsp. l;
• Fresh herbs - for serving.

Cooking

First, do the dirty work - peel and rinse all the vegetables. Chop them finely. Then send the onions, carrots and peppers to the multicooker bowl. Add oils. Turn on the "Frying" mode for 10 minutes. Vegetables should be well sautéed.

Rinse chilled meat in cold water. Cut off films and veins, if any. Wipe the piece with a napkin and cut into cubes or any other cut. The main thing is not large and across the fibers. Send to vegetables.

Fry in the same program for about a quarter of an hour. The pieces of meat will lighten and become a little softer.

Pour 2.5 cups of boiling water into the bowl with the ingredients. Add ground pepper to taste, allspice and salt. If you like the taste of lavrushka, add a couple of small leaves. Now the important point - set the "Extinguishing" mode for a while - 90 minutes. The lid remains tightly closed.

When the pre-arranged end of time signal sounds, open the multicooker bowl. The flavors from there are very appetizing!

Cut potatoes into small cubes. Transfer to meat. Season with herb mixture. Provence herbs are used here, but if you have others, use them. For example, the usual dried basil or a mixture of Caucasian herbs will be in place. Turn on the extinguishing mode for another half hour. During this time, the potatoes will reach readiness.

When you hear the signal for the end of the cooking program, take the last step. Mince the garlic and add it to the rest of the ingredients. In the recipe, garlic is specifically added almost at the end of cooking. So it will retain all its nutrients, and the dish will be more aromatic. Stir and close the lid of the multicooker for literally another 10 minutes. Let the device itself be turned off. The dish will infuse, and the aroma of garlic will be distributed among the ingredients.

It remains to sprinkle the dish with chopped fresh herbs and eat. Beef with potatoes from the Redmond slow cooker is easy to prepare! Just follow the step by step instructions.

Cooking Tips

• When sauteing vegetables, you can add a couple of tablespoons of tomato paste or one chopped tomato. The stew sauce will become thicker and more aromatic.
• You can also use sour cream. Instead of vegetables or together with them, you can add mushrooms, fresh oyster mushrooms or champignons to the dish.