Beef stew - three slow cooker recipes

Home Meat

Beef in a slow cooker is both easy to prepare and practically the same opportunities for the housewife that cooking on a regular stove provides, with one exception: even middle-aged beef in a slow cooker turns out juicy.

To prepare beef stew in a slow cooker, you need to cut the meat across the grain, then it will turn out juicier.

The technology of cooking in multicookers simplifies the process so much that even a schoolchild can prepare delicious multi-ingredient dishes. It is enough to purchase the necessary products, prepare them and then follow the steps described in the recipe. Automation of temperature conditions and cooking times, embedded in the programs of the kitchen unit, will do everything themselves.

The advantage of cooking beef in a slow cooker is also that the cooking technology in it preserves all the beneficial substances in a form that is easily absorbed by the body.

Beef in a slow cooker - how to cook 15 varieties

1. Beef stew in a slow cooker with potatoes
2. Beef whole piece in a slow cooker
3. Juicy beef in a slow cooker
4. Roast beef in a slow cooker
5. Fried beef in a slow cooker
6. Beef stew with prunes in a slow cooker
7. Steamed beef in foil in a slow cooker, dietary
8. Beef in the sleeve, stewed in a slow cooker
9. Beef baked with garlic in a slow cooker
10. Beef Bourguignon in a slow cooker
11. Beef with onion sauce in a slow cooker
12. Beef with banana cream sauce in a slow cooker
13. Beef baked in a slow cooker
14. Canadian beef stew in a slow cooker
15. Beef with sour cream sauce

Recipe: Beef in a slow cooker. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beef in a slow cooker.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of beef in a slow cooker is 193.7 kcal.

• Serving = 110 g (213.1 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Beef stew in a slow cooker with potatoes

An excellent tasty and satisfying dish and at the same time perhaps the simplest, both in preparation and in terms of the set of ingredients.

Ingredients:

• 800 grams of beef
• 3 tablespoons vegetable oil
• 1.5 kilograms of potatoes
• 2 onions
• 2 medium carrots
• 1 large sweet bell pepper
• 2 tablespoons tomato paste
• One pinch of sugar
• One parsley root
• Salt, pepper, spices - to taste.

Preparation:

Cut the meat into large pieces.

Turn on the “Frying” mode, heat the oil and fry the meat in it until a crust appears.

Cut carrots, onions, peppers, parsley root into half rings and add to the meat.

When the vegetables have set, add tomato paste and fry for a couple of minutes. Add sugar, salt, pepper, spices and pour boiling water so that the water covers the food. Switch to the “Stew” mode and cook for an hour.

Peel the potatoes. When the program time has expired, place coarsely chopped potatoes on top and cook in the “Baking” mode for forty-five minutes.

The process of preparing steamed potatoes largely depends on the power of the multicooker. Therefore, if the program time is not enough for cooking, you can add another half hour in the “Warming” program mode.

When serving, you can garnish with chopped green onions.

Beef pilaf

Beef pilaf

Ingredients:

• beef meat – 600 g
• carrots – 450 g
• medium bulbs – 2 pcs.
• long-grain steamed fluffy rice – 500 g
• raises butter – 300 g
• piece of lard or fat – 100 g
• salt and black pepper
• basil, suneli hops, dried paprika – 50 g
• garlic – 3 heads
• drinking water – 1 l

Three secrets of pilaf: carrots will reveal their taste in pilaf if cut into thin bars; water should be poured into pilaf in a ratio of 2 to 1; The meat for pilaf must first be fried on all sides in oil, seasoned with herbs and pepper.

Step by step steps:

1. Wash and peel the carrots, cut with a sharp knife into long thin strips across the grain. The thickness of the blocks should not exceed 5 mm. Wash and peel the bulbs. Cut into large half rings.
2. Wash the beef and cut into cubes measuring 3 cm by 3 cm.
3. The garlic should be washed and divided into cloves; the husks should not be peeled. The garlic will go into pilaf in such a form that it does not dissolve in the dish and retains its shape.
4. Set the multicooker to “Frying” mode, pour in the vegetables. oil to the bottom and wait until it warms up. Add the meat and fry it thoroughly for about 15 minutes. Then add the carrots and just as thoroughly bring them to a golden color.
5. If you want to add richness and juiciness to beef pilaf (and any beef tenderloin is a lean meat, and beef fat is usually not used in cooking, because it is tasteless), then you should take a piece of pork lard or its fat, as well as It is possible to use sheep fat. Grind or chop the lard and throw it into the zirvak so that it has time to nourish both the vegetables and the meat.
6. The next ingredient is onion half rings. Mix everything well and fry for another 15 minutes. Zirvak, or tender broth, consisting of concentrated juice from meat and vegetables, is ready. All that remains is to salt and season this mixture.
7. While the vegetables and beef are being cooked, rinse the long grain rice under running water in a fine sieve. Leave to stand for 10 minutes to drain all the water and remaining starch. This rice will be surprisingly crumbly, and the pilaf will turn out just right. Pour the rice onto the meat and spread it out with a spoon.
8. Pour in cold water and make sure it covers the entire surface of the rice and rises at least 2 cm above it.
9. Scatter the garlic cloves throughout the rice and add the remaining seasonings. Now you can tightly close the lid of the multicooker and switch it to the “Stew” or “Pilaf” mode, forgetting about the contents for 40 minutes.
10. When the multicooker turns off, stir the contents of the bowl, assess the degree of readiness and leave to stand with the lid closed for about 10 minutes.

The process of cooking beef always requires a longer cooking time than when working with any other domestic meat. Beef is tougher and coarser in fiber composition than chicken, turkey, pork and even lamb. Before turning off the multicooker, you should make sure it is ready by tasting a piece. Sometimes adult beef needs to be additionally baked by simmering it in the miracle oven for an extra 20-30 minutes.

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Beef whole piece in a slow cooker

This is one of the easiest beef dishes to prepare, but despite its ease of preparation, it is also one of the most delicious. The meat can be served with side dishes, as an independent dish, or used as a cut for sandwiches.

Ingredients:

• 1.2 kilograms of beef
• One teaspoon of sugar
• 2 tablespoons of dry Caucasian adjika
• 1 tablespoon ground black pepper
• Sea salt - to taste.

Preparation:

Dry the meat with a paper towel, rub with spices, salt and sugar and cook in the “Baking” mode in the multicooker for twenty minutes on each side without closing the lid.

Then switch to the “Stew” mode, close the lid and cook for forty-five minutes.

Remove the finished meat, cut and serve.

The juice released during cooking can be used as a gravy for a side dish or stewed potatoes in it.

If the beef is not served immediately, wrap it in foil and store it in the refrigerator.

Beef stewed in a slow cooker with mushrooms

Beef with mushrooms is a tasty and incredibly aromatic dish. The fruits can be anything, for example, classic champignons or oyster mushrooms are quite suitable. And if you have wild mushrooms, then that’s just wonderful - no ingredient can give such a divine aroma as these gifts of nature.

Grocery list:

• beef - 400 g;
• champignons - 300 g;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp;
• water - 300 ml;
• bay leaf - 4 pcs.;
• salt - to taste;
• ground black pepper - to taste.

Quantity: 6 servings. Preparation time: 15 min. Cooking time: 1 hour 15 minutes.

Stewing beef with mushrooms in a slow cooker

1. Wash the meat under running water, dry with a paper towel, cut into small pieces.

2. Wash the mushrooms thoroughly, cut in half and chop into thin slices.

3. Peel the onion, wash it, finely chop it.

4. Pour vegetable oil into the multicooker bowl, add beef, mushrooms, and onions. Mix all ingredients. Turn on the “Frying” mode for 15 minutes. Cook the meat with mushrooms and onions, stirring occasionally to prevent the ingredients from burning.

5. At the end of the program, pour water into the multicooker bowl, add bay leaf, pepper, and salt to taste. Mix everything well. Close the lid of the multicooker, program it to the “Stew” mode, setting the time for 1 hour.

6. When the program is completed, open the lid of the multicooker - tasty, aromatic meat and mushrooms are ready.

Recipe author: Ksenia Ponomarenko

Bon appetit!

Juicy beef in a slow cooker

Beef cooked according to this recipe has a delicate taste and juiciness, while retaining the maximum amount of nutrients.

Ingredients:

• 800 grams of beef
• 2 large onions
• 200 grams of pitted prunes
• 2 teaspoons ground black pepper
• 2 teaspoons pepper mixture
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• To taste – salt.

Preparation:

Cut the meat into equal pieces, the onion into thin half rings, the prunes into small pieces, add dried seasonings, pepper, salt, mix, place in a multicooker bowl and leave in the refrigerator for twelve hours.

Then add a little water, close the lid and cook in the “Stew” mode for one and a half hours.

When cooking, it is important not to overfill the water so that the soup does not turn out.

Vegetable stew with beef

vegetable stew with beef

Ingredients:

• veal or beef pulp – 600 g
• onions – 2 pcs.
• medium carrots – 2 pcs.
• bell pepper – 1-2 pcs.
• hot pepper – 1 pc.
• eggplants, zucchini, broccoli, cauliflower – 200 g each (to taste)
• tomatoes - 2 pcs.
• garlic - 3 teeth.
• spices and salt

Step by step steps:

1. Rinse the beef and dry it. Cut into small pieces and fry in a multicooker bowl, selecting the “Frying” mode. The meat should darken slightly and be covered with a thin crust.
2. Pour in hot boiled water, add salt and leave to simmer in the slow cooker for 2 hours.
3. At this time, prepare fresh vegetables. Peel them and cut into circles, cubes, and cubes.
4. Wash the tomatoes and trim the area around the stem, cut crosswise with a knife. Scald the tomatoes with boiling water. Remove the skin; it will come off easily from the tomato. Cut each fruit into 7-8 slices.
5. Add chopped peppers, garlic, carrots, and other vegetables to the meat as soon as the “Stew” mode in the multicooker completes its work. Vegetables must be poured onto the meat and not stirred. Salt and seasonings will add flavor to the vegetable and meat stew. Turn on “Quenching” again for 20-30 minutes.

Roast beef in a slow cooker

This classic English dish is prepared in a slow cooker so simply that even those with no cooking skills can prepare it.

Ingredients:

• 300 grams beef tenderloin
• Three tablespoons of olive oil
• Pepper, salt - to taste.

Preparation:

Using a pastry brush, generously coat the tenderloin with oil, salt and pepper. Cover with cling film and leave for an hour.

Set the Multicook mode to 160°C for six minutes and fry the meat for three minutes on each side.

Change the temperature to 120°C, time to one hour, close the lid and cook until the end of the program.

Remove the finished meat from the slow cooker, wrap it in foil and let it stand at its temperature for fifteen minutes.

Fried beef in a slow cooker

Unlike pan-fried beef, meat prepared according to this recipe in a slow cooker turns out unusually juicy and soft.

Ingredients:

• Two kilograms of beef
• 3 tablespoons meat seasoning
• One and a half tablespoons of vegetable oil
• One tablespoon flour
• Salt - to taste.

Preparation:

Coat a piece of meat without cutting with seasonings and oil and set aside for twenty minutes. Then place in the multicooker bowl and cook in the “Baking” mode for an hour and a half.

Then lay out the meat, let it rest for fifteen minutes and cut into portions. Add flour to the juice formed during baking, carefully so as not to form lumps, add the chopped meat and cook in the “Cooking” mode for fifteen minutes.

Serve with pasta, potatoes, and drizzle with the resulting gravy.

Beef stew with prunes in a slow cooker

The dish will appeal to those who appreciate the harmonious combination of sour and sweet flavor notes.

Ingredients:

• 700 grams of beef
• 300 grams of carrots
• 150 grams celery root
• One tablespoon with a heap of dried white roots
• Two tablespoons of vegetable oil
• 150 grams pitted prunes
• A glass of boiling water or dry white wine
• Two tablespoons of flour
• A pinch of cloves, coriander, a mixture of Provencal herbs, sweet peas, sugar, sea salt, a mixture of peppers.

Preparation:

Soak prunes in boiled water until soft.

Cut the meat into plum-sized pieces and dust with flour.

Turn on the “Frying” mode and fry the meat in vegetable oil until a light crust is obtained.

There is no need to salt the sliced ​​meat before frying - it will turn out dry.

Cut the onion, carrots, celery into thin strips, prunes into thick strips.

When the meat is browned, move it to the edges of the bowl and put onions, carrots, celery, roots in the free space, bring to softness and mix with the meat.

Add prunes and, if you are preparing an ordinary dish, pour boiling water over it; if you are preparing a festive dish, add white wine.

When preparing meat dishes with prunes, professionals never use tomato paste, the acid of which kills the fruity taste and aroma of prunes. Also, coarse natural flavors such as bay leaf, dill, and garlic are not added.

Close the lid and leave to cook in the “Stew” mode for an hour and a half. If the beef is old and does not become soft during this time, continue cooking in the “Warming” mode for another forty minutes to an hour.

Then add dry herbs and let the dish finish with the lid closed.

Juicy beef with prunes in a slow cooker

Beef and prunes are a fairly well-known and almost inseparable pair.
A classic of the genre, what can I say. Sourish-tart prunes make the meat soft and give it an amazing flavor. Yes, at first glance it may seem that preparing beef stew with prunes in a slow cooker takes a very long time. But, in fact, you will need to prepare/cut everything and completely trust the miracle device. You don't even need to stir. So, write down or remember what ingredients are used to prepare beef with prunes in a slow cooker:

• half a kilo of beef tenderloin 2 small (or 1 larger) onions;
• small carrot;
• 1 PC. bay leaf;
• some clean water;
• refined deodorized vegetable oil (any);
• 3-4 peas of allspice;
• a small pinch of black pepper;
• salt - to taste (about 2 small pinches); 1
• 50 g dried prunes without pits;
• 2 tablespoons of tomato paste;
• a few sprigs of fresh parsley.

Start cooking beef with prunes in a slow cooker with vegetables. Peel the onion. Do the same with carrots. Chop the onion into thin half rings. Carrots - in circles, also not very thick. Now the meat. Of course, it should be a nice, uniform pink color. No pungent odor. With a minimum amount of fat. If there are films or other “flaws”, cut them off. Wash the beef and then pat dry. Cut the meat into small cubes approximately 2 by 2 centimeters. Also chop the prunes if desired. Pour a little oil into the multicooker bowl, set the “Frying” mode (if you adjust the cooking temperature, then set it to 140-160 degrees). Place pieces of meat in a slow cooker and fry until golden brown on all sides. Remove the meat. In the remaining oil after frying, sauté the onions and carrots. When the vegetables become soft, add tomato paste. Stir. Simmer for a few minutes. Add meat to fry. Stir, add salt and spices. Fill everything with cold purified water. Set the appliance to “Extinguishing” mode, time – 1 hour. Close the multicooker lid. After the beep, open the lid of the device and add prunes. Stir and set the “Stew” mode again. In 30-40 minutes, the stewed beef with prunes will be completely ready.

The recipe is suitable for multicookers Redmond, Panasonic, Moulinex, Bork, Dex, Polaris and other models.

Steamed beef in foil in a slow cooker, dietary

The meat is so tender and unsaturated with fat that it can be used in dietary nutrition.

Ingredients:

• 700 grams of beef
• Bulb
• Salt pepper

Preparation:

Pour water to the bottom mark, set the container for steaming.

Rub the beef with pepper, salt, mix with onions and leave to marinate.

Place the onion on foil, place the meat on it and wrap it in a bag.

Place in a container, close the lid, turn on the “Steam” mode and cook for an hour.

Beef with vegetables in a slow cooker

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

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

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Preparation:

1. Cut the meat into arbitrary, but not very large, cubes. Place it in the slow cooker. Add onion half rings and add water until it covers the ingredients by about 2/3. Don't add salt!
2. Set the stewing program for an average of 2 hours, depending on the initial quality of the meat product. Don't forget to stir a couple of times during the process.
3. Now cut the vegetables listed in the recipe (you can have others besides potatoes) into approximately equal pieces and place them in the bowl with the meat.
4. There is no need to interfere with them. In this case, they will be cooked as if they were steamed. Naturally, for the next 25–30 minutes you need to set the appropriate mode (steaming).
5. At the very end, add salt and pepper to taste, stir and serve after another five minutes.

Beef in the sleeve, stewed in a slow cooker

The dish is distinguished by the extreme tenderness of the cooked meat and the aroma imparted by the seasonings.

Ingredients:

• A piece of beef corresponding in size to the volume of the multicooker bowl
• 1 liter of water
• Spices for meat in quantities sufficient to thoroughly rub the meat thoroughly
• Salt - to taste.

Preparation:

Rub the meat without cutting it with salt and spices and leave it on the bottom shelf of the refrigerator for three hours.

Place the meat in a baking sleeve and place in the multicooker bowl, add water and cook in the “Steamer” mode for two hours. Then remove the meat, wait ten minutes for the meat to rest in the sleeve, then remove it from the sleeve, wrap it in foil and place under a press. Place in the refrigerator for four to five hours.

The finished meat is sliced ​​and served cold.

Beef baked with garlic in a slow cooker

Cooking in a slow cooker allows the piquancy of garlic to fully emerge.

Ingredients:

• 1 kilogram of beef
• 800 milliliters water or broth
• head of garlic
• 4 tablespoons meat seasoning
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• ½ teaspoon freshly ground mixture of four peppers.

Preparation:

Peel the garlic, set aside three cloves, cut the rest in half and stuff into the beef.

Mix seasoning, salt, add garlic and oil passed through a press, mix and coat the meat. Cover with film and refrigerate for three hours.

Remove the meat and wrap it in foil. Place in a bowl, add 800 milliliters of water and cook for two hours in the “Stewing” or “Baking” mode for multicookers of older Scarlett models.

Beef Bourguignon in a slow cooker

French chefs believe that the combination of different sizes when cutting meat and other ingredients, as well as the optimal cooking time in a slow cooker, gives the dish a special flavor charm.

Ingredients:

• 500 grams of young beef
• 50 milliliters cognac
• 200 milliliters red dessert wine
• One onion
• Three tablespoons of olive oil
• One carrot
• 200 grams of champignons
• 100 grams of salted lard
• Two cloves of garlic
• Pepper, salt - to taste.

Preparation:

Cut the meat and lard into small cubes, onions and carrots into thick rings, champignons into large slices.

Grease the multicooker bowl with oil and place lard on the bottom, on top in layers - onions, meat, mushrooms, carrots. Sprinkle with salt and pepper, pour in cognac and wine. Cook in the “Stew” mode for one hour.

When serving, decorate with herbs.

Steamed beef in a slow cooker

To get especially juicy and healthy steamed beef in a slow cooker, it is important to know a few tricks. The following recipe will tell you about them.

• 600 g beef pulp;
• 1 tsp vegetable oil;
• a pinch of black pepper;
• ½ tsp. salt.

Preparation:

1. Cut the pulp into 2-3 smaller pieces. Season with salt and pepper, place them tightly in a bowl and leave for about 30 minutes. (If desired, use any other spices and herbs, as well as lemon juice or wine. Marinating can be extended to 2-3 hours.)
2. Line a steam basket with a couple of sheets of foil. This trick will help preserve all the meat juices.
3. Grease the foil with oil and place the pieces of meat. Pour water (300–500 ml) into the multicooker bowl. Set the “cook” mode for 45 minutes.
4. After the program is completed, open the lid, let the meat cool slightly and enjoy its juicy and tender taste.
5. And finally, an original video recipe for cooking carbonate from a whole piece of beef in a slow cooker.

Meat in a slow cooker - delicious recipes for dietary meat dishes. Meat in a slow cooker - a section of dietary recipes for main meat dishes. It can be steamed, stewed, baked and fried. Cook in whole pieces, chopped, in combination with vegetables, grains and legumes. The coating of the multicooker pan allows you to cook with a minimum of oil and get healthy meat dishes. We cook stewed meat in a slow cooker using stewing mode without oil. Steaming also does not require fat. We bake using the baking program either in foil or with a small amount of olive oil for frying. For dietary dishes, choose lean meat fillet. Preparing healthy meat dishes requires not overusing fats and overcooking foods.

Beef with onion sauce in a slow cooker

This dish is an excellent confirmation of the comments of professional chefs that meat loves onions.

Ingredients:

• 600 grams of beef
• 600 grams of onion
• 2 tablespoons vegetable oil
• To taste – bay leaf, peppercorns, salt.

Preparation:

Cut the beef into large pieces, the onion into medium cubes.

Place the meat in cold water for a quarter of an hour. Then drain the water and place in boiling water for ten minutes.

Turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil until transparent.

Add the meat to the onion and fry, stirring occasionally, until the onion acquires the consistency of porridge and excess moisture evaporates.

Pour boiling water over the meat and onions two centimeters above, add salt, add spices, switch to the “Multi-cook” mode, temperature 100°C and cook for two hours.

Beef in a slow cooker with gravy - photo recipe

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

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

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Preparation:

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

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

3. Pour red wine into the dish and, without closing the lid, wait until it evaporates thoroughly.

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

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

Beef with banana cream sauce in a slow cooker

For this exotic dish, which perfectly combines the sweetish taste of natural meat and banana, you can choose any cheese, depending on what note of taste you want to add to the finished dish.

Ingredients:

• 1 kilogram of beef
• 2 bananas
• Glass of cream
• 250 grams of hard cheese
• Tablespoon olive oil
• To taste - salt.

Preparation:

Place the meat cut into small cubes into a greased multicooker bowl and cook in the “Fry” mode for half an hour.

Grate bananas, cheese on a fine grater, add spices, salt and mash thoroughly until a uniform consistency is obtained, pour in the cream and mix thoroughly.

At the end of the “Frying” mode, open the lid, pour in the prepared mixture, stir and cook for an hour in the “Stewing” mode.

Ready meat can be served with various side dishes or as a separate dish.

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

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

• 1 kg beef;
• 1 large onion;
• 2–3 bay leaves;
• salt;
• oil for frying.

Preparation:

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 add the meat.

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2. Fry it, stirring occasionally for about 10 minutes, in the meantime, cut the onion, peeled from the outer skin, into half rings and place it in the multicooker.

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

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

5. Beef stewed with onions can be served with any side dish.

Beef baked in a slow cooker

A hearty dish with a spicy taste.

Ingredients:

• 900 grams of beef
• 2 tablespoons soy sauce
• One and a half tablespoons of mustard
• 2 tablespoons vegetable oil
• One tablespoon lemon juice
• One teaspoon of salt
• One onion
• ½ teaspoon red pepper
• Two tomatoes
• 100 grams of hard cheese
• Two cloves of garlic.

Preparation:

Cut the beef into small pieces, add soy sauce, oil, pepper, garlic, salt, mustard, mix, cover with cling film and marinate overnight in the refrigerator.

Place the meat on foil, cover with chopped tomatoes and onions, sprinkle with grated cheese, and wrap.

Line the multicooker bowl with baking paper, add the meat and cook in the “Multi-cook” mode, 125°C for two hours.

Serve with boiled potatoes.

Canadian beef stew in a slow cooker

The harmonious combination of flavors of the ingredients makes this dish not only satisfying, but also worthy of serving on a holiday table.

Ingredients:

• 600 grams of beef
• One large onion
• 200 grams diced tomatoes
• 2 tablespoons olive oil
• 100 grams canned corn
• 100 grams canned black beans
• 500 milliliters chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 200 grams cooked rice
• 3 tablespoons grated Cheddar cheese.

Preparation:

Heat the oil in a multicooker bowl and fry the meat cut into pieces until golden brown. Add the remaining ingredients, except cheese and rice, stir, close the lid and cook in the “Stew” mode for one and a half to two hours.

When ready, add rice and stir.

Serve sprinkled with cheese.