Beef dishes in a slow cooker recipes. Beef in a slow cooker - a healthy dish for any occasion

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 multicooker will help you improve the taste, make the meat juicy and aromatic. This home appliance will automatically determine the temperature and cooking time; you only have to add 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. Beef also goes well with greens.
• Most often, beef pulp is used for stewing. Preparation of the product should begin with rinsing in cold water, then the film is cut. After which you should remove excess moisture with paper towels.
• The meat is prepared in pieces. It must be cut across the grain, so the juice will remain inside the product. Usually the beef is cut into strips or cubes. But you can also cut a 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 slow cooker using the “Frying” mode. If your equipment does not have such a function, then use the “Baking” option.
• Beef should be fried in a small amount of oil. After this, the multicooker switches to the “Stew” mode. Vegetables with spices are added to the meat and stewed until cooked.
• Vegetables that contain a lot of moisture are also used to make the beef juicy. For example, tomatoes, bell peppers and onions. Additionally, you can add cream or sour cream to the sauce.

How to cook beef stew in a slow cooker with vegetables

The most common recipe for cooking beef involves the use of 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 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 slow cooker:

1. Rinse the meat and be sure to dry it with paper towels. Since this recipe involves a light breading of flour, it will stick better to the dry surface of the meat. Cut it into large pieces.
2. Turn the multicooker on to the “Frying” 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 product at once. Remember to turn the meat over so it is browned on all sides.
3. Meanwhile, prepare the vegetables. Peel the carrots and cut into strips. Remove the skins from the onions and chop them into half rings. Wash the pepper, cut in half and remove the seeds and stem. Cut the pulp into strips.
4. After the meat is fried, first add the onions into the multicooker bowl, then after 5 minutes the carrots and peppers. Continue frying the ingredients for another 7 minutes. Stir the mixture constantly to prevent it from burning. Leave the lid open.
5. Since the multicooker container is heated, water should be added while it is hot. Therefore, boil it first and then pour it into the meat. Add salt and spices. Switch to the “Extinguishing” mode. Cook the dish for 40 minutes.
6. Rinse the greens well in running water and dry on a napkin. Grind it up. 10 minutes before it’s ready, place it in 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 with dried fruits, especially 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;
• dry large onion – 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 the beef stew recipe:

1. Rinse and dry the meat, then cut into cubes. Try to make the pieces the same size so that they cook evenly. Place them in a deep container.
2. Peel the onion, cut into half rings and combine with meat. Add dry basil and parsley to the mixture. If you use fresh herbs, then add them 10-15 minutes before the end of stewing. When dry, seasonings need to swell in order to release their flavor.
3. Choose pitted prunes, so the dish will be convenient to eat. Fill it with warm water for 5 minutes. After that, place it on paper towels and let the excess moisture absorb. Cut the fruit in half or into thirds depending on size. Transfer to meat.
4. Add salt to the mixture, add the pepper mixture and mix well with your hands. Then cover with cling film and marinate in the refrigerator for 12 hours. You can prepare the ingredients the night before and leave them to soak in the spices overnight.
5. After the specified time, remove the products and place them in the multicooker bowl. Throw 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.
6. Close the lid and 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 beef and prune stew with rice or potatoes.

Beef stew in a slow cooker - how to cook a roast

If you like beef stew with vegetables and lots of sauce, then cook the roast in the slow cooker. For it you can choose any vegetables, but for the classic recipe you will need potatoes, onions and carrots. Also use mushrooms, which will add piquancy to the dish.

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 cloves;
• tomato paste – 30 g;
• salt, seasonings and herbs - to your taste.

Step-by-step preparation of stewed meat in a slow cooker:

1. Prepare the beef, cut into large pieces of the same shape and size. Transfer to a separate container, add salt, sugar and spices to taste and add flour. Mix the mixture well with a spoon.
2. Set the multicooker to the “Frying” function. Melt the butter until transparent. Place meat in a bowl and fry until crust appears. Try to stir the meat as often as possible so that the crust evenly forms on the pieces. Cut the mushrooms in any way, place them in the multicooker bowl and fry together with the meat for 5-7 minutes.
3. Peel the potatoes, cut into cubes and cover with cold water. Also peel the onions and carrots. Chop the onion into half rings. Carrots should be cut into small cubes or rings if the fruits are small.
4. Add chopped vegetables to meat with mushrooms. Set the multicooker to the “Stew” option. Heat the meat broth separately, add tomato paste. Mix well until it is completely dissolved in the liquid. Pour into a bowl. Immediately pour in the soy sauce. Mix the ingredients, taste for salt and add more if necessary. But be careful as soy sauce is very salty.
5. Simmer the beef for about an hour. During this time, prepare the greens with garlic. Grind the ingredients in a way convenient for you. 10 minutes before the end, open the lid and add the ingredients. Mix the mixture again.
6. After the beep, test the potatoes for doneness. If it is still damp, then leave the ingredients on “Auto Warm” 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 by adding fatty sour cream or cream to the sauce. Any side dish goes well with beef stew with sour cream.

You will need the following products for 4 servings:

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

How to cook beef with creamy taste:

1. Cut the film off the meat and cut it into cubes about 2 cm in size. Peel the vegetables. The onion should be cut into half rings and the carrots should be grated.
2. Set the multicooker to the “Roast” 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. Place the meat in it and fry for about 10 minutes, stirring constantly.
3. 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 seasonings in it so as not to overload the taste of the dish.
4. Add a small amount of water to the sour cream and mix the mixture well. Then pour it over the beef and vegetables. Using a spatula, stir the ingredients until the sauce coats them evenly.
5. The dish needs to be cooked for about 60 minutes using the “Stew” mode. The multicooker lid, as well as the steam hole, must be closed. Beef is served warm along with a side dish and fresh vegetables.

Beef stew in a slow cooker with tomatoes

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

List of necessary products for 5 servings:

• beef fillet – 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 cloves;
• bay leaf – 2 pcs.;
• sea ​​salt – 1 tsp;
• purified water – 0.5 l.

The process of cooking beef step by step:

1. First prepare the tomatoes. It is necessary to remove the skin from them so that it does not spoil the taste of the dish. Make a cut in the shape of the letter “X” at the top of the fruit. Then heat the water and place the tomatoes in boiling water for a few seconds. Using a slotted spoon, remove the tomatoes and remove the skins.
2. Cut the tomatoes in half and remove the stem with a knife. Cut the pulp into cubes. Peel the onion, then chop it into half rings or into cubes. You can grate the carrots, but slices of the vegetable will look beautiful in the dish. Potatoes can be cut into large pieces, but take into account the cooking time along with the meat.
3. Beef should be washed well under running water. Place the 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 be the same to obtain uniform roasting.
4. Now it is important to observe the order of placing the ingredients in the bowl and take into account the processes of their processing. From the multicooker menu, select the “Frying” or “Baking” option. Immediately pour the olive oil, it should warm up well.
5. First of all, you should fry the onions and carrots. When the onion becomes transparent, 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 way they will soften. To get the feeling of tomato pieces in the dish, add them before stewing.
6. When the food is fried, turn off the multicooker. Heat purified water and pour into a bowl. Do not use cold liquid, since the bowl is hot, the cold may damage its surface. Turn on the appliance to the “Stew” function, set the time to 40-60 minutes, depending on the size of the pieces of meat. In the recipe, it is important that the products are simmered and not boiled. The slow cooker is ideal for stewing beef.
7. Garlic and salt should be added 10-15 minutes before the end of the cooking time. Peel the seasoning, chop it very finely or squeeze it through a garlic clove. Wash the greens, chop, combine with garlic, bay leaf, salt and other spices. Place the ingredients in the bowl and cook the beef until the multicooker beeps.
8. To allow the meat to absorb the flavors of the other ingredients, leave it to simmer for another 20 minutes with the lid closed. You can serve the stewed beef with fresh vegetables or eat it as a separate dish.

Beef stewed in a slow cooker with celery and sun-dried tomatoes

Beef goes well not only with vegetables, but also with alcoholic drinks. The sauce is spicy and the meat is especially tender. To avoid the taste of alcohol at all, it is important to follow the recipe and let it evaporate completely. Sun-dried tomatoes add a smoky flavor, while celery adds freshness.

Ingredients for recipe for 4 servings:

• boneless meat – 900 g;
• fresh rosemary sprigs – 2 pcs.;
• small onions – 2 pcs.;
• raw garlic – 3 cloves;
• 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 - a pinch.

Step-by-step cooking of beef in a slow cooker:

1. The beef must first be washed and dried with paper towels. Be sure to trim the film and tendons. Cut the meat into large pieces of 3-4 cm. Place in a separate bowl, sprinkle with spices and leave to marinate for about an hour in the refrigerator.
2. Heat the multicooker bowl on the “Fry” mode, pour in the oil. Marinated beef must be fried at the highest temperature. At the same time, stir the meat more often. After the crust appears, transfer it to a separate bowl.
3. Cut the peeled onion into half rings, rinse the celery and chop into pieces. Remove the husks from the garlic cloves and chop. Wash the greens and cut them in a way convenient for you. Remove the sun-dried tomatoes from the jar and cut into 2-3 pieces.
4. Pour a little oil from the tomatoes into the bottom of the bowl, turn on the multicooker to the “Stew” mode, set the time to 60 minutes. Place the onion and celery into the bowl and cook for 5 minutes with the lid open. Add the whole rosemary sprigs and chopped garlic.
5. Immediately pour the wine over the vegetables. In order for the alcohol to evaporate, you should bring the liquid to a boil and simmer the wine for 5-7 minutes. After this, load the sun-dried tomatoes into the bowl and pour in the broth. To soften the taste, you can replace the meat broth with vegetable broth. When the liquid begins to boil, add the meat to it and add salt.
6. Simmer the beef until the end of the set time. At the same time, close the lid and open the steam hole on it completely. Wash the greens and cut into slices. Sprinkle the finished dish with onions and serve with vegetable salad and mashed potatoes.

Beef stew in a slow cooker - the secrets of experienced chefs

• To obtain softness from the meat, it should first be marinated in mustard, soy sauce or mayonnaise. You can also simply use spices as a marinade. The beef is left in a cool place for 2-3 hours.
• The taste of a dish is affected 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 with a kitchen hammer.
• If you pre-marinate the meat, you will need less time to stew. Also, correctly calculate the amount of spices, since they are also in the marinade. It is necessary to salt the beef only before braising, because the marinade will dry out the moisture from the pieces.
• To extinguish, add water to the multicooker container. For a richer dish, replace it with vegetable or mushroom broth. Do not use vinegar as it will toughen the meat.
• There is a simple secret to cooking flavorful and tender beef. While simmering, add wine or beer. Don't worry about the dish tasting alcoholic; the spirits will evaporate as the sauce simmers.
• When using beef stew with cereal or other dry side dish, pour more liquid into the bowl, then pour the prepared sauce over the dish.

Stewing 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

Servings: 4
Cooking time: 1 hour 35 minutes.

Recipe Description

Today I will tell you how to cook beef in a slow cooker so that it turns out soft, tasty, with a pleasant sourness. I haven't cooked this meat often before because it often turns out tough. I tried keeping it in the marinade before cooking, but that didn't help much. However, with the advent of the multicooker, cooking soft, tender meat has become much easier.

On this page I will describe how to cook tender beef in a slow cooker using a very simple recipe. I added various vegetables or fruits to it: it turned out well for me, but plums can be expensive, and apples are always available and on hand, so in the end I settled on this simple recipe for meat with apples in a slow cooker.

Agree that beef with apples is a recipe for any season, since sour apples can be bought almost always, as well as carrots and onions. Therefore, here is a short, simple recipe on how to cook beef in a Panasonic multicooker.

To cook beef with apples in a slow cooker, you need:

• 700-800 gr. beef or veal.
• 1 large onion.
• 1 large carrot.
• 1 large sour apple.
• 1 bay leaf.
• 1 teaspoon of seasoning for meat (baharat, khmeli-suneli, garam masala, fajita).
• 2-3 tbsp. spoons of butter.
• Salt and ground black pepper - to taste.

Cooking step by step:

A piece of meat needs to be washed, blotted with napkins, and excess fat and tendons removed from it. Then cut it into small pieces of arbitrary shape - 3-4 cm each.

Turn on the multicooker in the “Roasting” mode for 20 minutes. Add a tablespoon of butter to the bowl and heat it a little until it melts. Then add the chopped meat.

Fry the beef pieces, stirring often, until slightly golden brown.

In the meantime, we clean and cut the vegetables: I cut the carrots and onions into quarter circles, and you can do it as you wish. Carrots, if they are thin, look beautiful, cut into circles. Thick carrots can simply be grated on a throat grater.

On the stove over medium heat, heat a frying pan, melt another tablespoon of butter, and then fry the chopped onion for about 5-7 minutes, stirring often, until golden brown and soft. I don't fry carrots.

At the end of the “Frying” program, add the prepared onions, carrots, as well as salt, ground black pepper and seasoning for meat dishes to the multi-pan.

We also add a bay leaf, and then pour 1.5 cups of water into the pan (if you have broth, it will come in handy instead of water).

We turn on the “Stew” program for 1 hour 15 minutes, close the lid, and go about our business while the multicooker prepares tender, tasty meat for us.

15 minutes before the signal about the end of the program, peel the apple from the core (you don’t have to remove the peel if it’s not too rough), cut it into 1-2 cm pieces.

Beef, according to experts, is one of the most valuable types of meat. With a minimal amount of fat, it contains a lot of important elements. The task of all cooks is not to lose them during the cooking process. And the best way to do this is to use a multicooker.

How to cook beef in a slow cooker - useful tips and secrets

Beef meat is quite finicky to prepare; in particular, it requires a long stew to become soft and tender. Therefore, conventional methods, such as frying in a frying pan, baking and simmering in a Dutch oven, sometimes do not work effectively enough. But in a slow cooker, beef turns out really excellent.

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

Firstly, you need to carefully select your meat product. Beef is considered a lean meat, containing 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 as tough as rubber. Culinary experts recommend giving preference to tenderloin, upper thigh, pieces taken from the belly and shoulder blade.

In order to obtain a particularly tender product, the beef must be thoroughly pounded before cooking. It's even better to marinate the meat for several hours. Any lemon-based marinade is suitable for this. This ingredient perfectly breaks down beef fiber and improves its taste.

Particular 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 contribute to softening, and thirdly, they increase appetite and stimulate digestion.

Turmeric, bay leaf, curry, black pepper, red paprika, coriander, and mustard work best with beef. But you should be more careful with salt, especially if you want to cook unusually healthy dietary beef using a multicooker.

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.

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 in a slow cooker Redmond, Polaris

A multicooker of any model is an ideal type of kitchen appliance for stewing. During the process of continuous simmering, beef retains all its beneficial and taste properties.

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

Preparation:

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

Beef with potatoes in a slow cooker

Potatoes with beef cooked in a slow cooker are a universal 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 onion;
• 1–2 bay leaves;
• 1 tsp paprika;
• a pinch of dried garlic, black pepper and Provençal herbs;
• 1 tsp without a hill of salt;
• 1 tsp sunflower oils.

Preparation:

1. Cut the beef randomly, the main thing is that the pieces are not very large.
2. Having set the multicooker to the “frying” mode, drop the oil into the bowl, and as soon as it is heated, add the meat. Wait a couple of minutes for it to brown and stir. Fry for another 3-5 minutes.
3. Place onion half rings on top of the meat, without stirring the ingredients, turn the mode to “stew” for 30–35 minutes. You can add just a little water, but even without this the meat will release enough of its own juices, in which it will cook.
4. Once the process is complete, add the diced potatoes. There is no need to salt, pepper or even stir. Extend the program for another half hour.
5. Now is the time to add salt and spicy ingredients to the dish. By the way, dried garlic can be replaced with fresh garlic.
6. All that remains is 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 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.

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 prunes in a slow cooker

Prunes are the secret ingredient that makes beef stewed in a slow cooker unique. Its piquant and slightly sour taste is truly unforgettable.

• 0.7 kg of meat;
• 2 onions;
• 150 g prunes;
• 3 cloves of garlic;
• 0.5 liters of water or broth;
• 3 tbsp. flour;
• spices of your choice (bay leaf, thyme, coriander);
• salt pepper.

Preparation:

1. Cut the meat into thick slices, beat well, and then cut into oblong pieces.
2. Lightly grease the multi-cooker bowl with oil and set the appliance to “baking” or “frying” mode. Throw in the onion half rings and fry until they turn golden.
3. Next, add the meat, but do not close the lid. If you do this, the beef will release its juices and immediately begin to stew, bypassing the frying process.
4. After 8-10 minutes, add flour and mix well. Now it’s the turn of garlic, salt, prunes and selected spices passed through a press.
5. Pour in warm water, wait until it boils and switch the equipment to “quenching” mode. Now safely 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 very tasty recipe

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

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

Preparation:

1. Cut a piece of beef into relatively thin layers. Beat each one well, then cut into long (about 5–6 cm) strips. Season with salt, pepper and 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 hot enough, throw in a generous pat of butter.
3. Place onion sliced ​​into half rings in an even layer on the bottom, close the lid and leave for a few (3-5) minutes.
4. Dip strips of marinated meat in flour and place on a bed of onions. No need to stir! Without closing the lid, leave the ingredients in their original position for 15 minutes.
5. Add salt and pepper to taste, add sour cream, stir and simmer in the desired mode for about 15 minutes.
6. Turn off the multicooker, 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 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.

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.

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.
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A large number of different dishes are prepared from beef, and with the advent of multicookers in the kitchen, not only classic recipes have become easier to prepare, but also a field for creating new recipes has appeared. This article will describe in detail several options for preparing this type of meat in a modern kitchen appliance.

Juicy and soft beef is obtained by stewing, and if you add a mixture of herbs and spices to it, the aroma and taste will be very refined. To prepare this dish you will need:

1. Beef meat (pulp of any part) – 1 kg;
2. Tomatoes – 6 pcs.;
3. Garlic – two cloves;
4. Onions – 2 pcs.;
5. Salt - to taste;
6. Pepper - to taste;
7. A mixture of Provencal herbs - a teaspoon;

You can also add various spices combined with herbs to taste.

On various models of multicookers, the time allotted in the “Stewing” mode is always around two hours. The calorie content of the finished product will be about 160 kcal/100 g.

It is very easy to prepare, like most dishes in a slow cooker. First you need to cut the meat into small pieces and the onion into cubes, like tomatoes. The garlic can either be finely chopped or crushed.

Everything is mixed thoroughly and then placed in the multicooker bowl. Spices and herbs are added and everything needs to be mixed again. Next, all that remains is to set the “Stew” mode and after about two hours you can serve it with any side dish or in its pure form.

Pilaf in a slow cooker with beef: recipe step by step

Cooking pilaf usually takes a while, but with a multicooker the process is somewhat simpler and faster. The ingredients used are exactly the same as when cooking on a regular stove.

In this case, we will consider the option of using beef, although in classic recipes it is possible to use any meat except pork, and even fish (preferably sturgeon).

Ingredients:

Cooking time – 1 hour. Calorie content - 200 kcal/100 g.

Initially, pilaf is prepared from two parts – zirvak and cereal part. Almost any cereal can be used instead of rice, but if it is used, it should be long grain.

First, cut the carrots, preferably not into very large strips, and leave them in the multicooker bowl with oil and fat in the “Pilaf” mode for 45 minutes. If there is no such mode, then turn on “Frying” until the carrot sticks soften, and then turn on “Stewing”.

5 minutes after the start of this stage, add the diced onion and salt. The meat can be cut coarsely, but this depends on everyone’s taste preferences. It should be added another 5 minutes after the onion. After the same 5 minutes, spices and dried fruits are added, but there is no need to mix.

At this stage, the preparation of the zirvak ends and after that you can add the cereal, then simmer the entire mixture until cooked. 20 minutes before the end, add rice with hot pepper (whole) and garlic (it is not necessary to use it). Before adding rice, you should rinse it to prevent sticking.

After finishing the mode, you should leave the pilaf under the lid to brew for 20 minutes, after which you can serve.

Beef goulash recipe in a slow cooker

A fashionable kitchen appliance will always make the meat soft and tasty, the main thing is to set the correct mode. To prepare goulash you will need:

1. Beef – 500g;
2. Water – 250 ml;
3. Hot pepper – 1 pod;
4. Onions – 2 pcs.;
5. Tomato paste – 1.5 tbsp. l.;
6. Carrots – 1 pc.;
7. Flour – 1-2 tbsp. l.;
8. Parsley – 1 bunch;
9. Vegetable oil – 2-3 tbsp. l.;
10. Spices and salt - to taste.

The entire recipe will take about 2 hours. Calorie content - 170 kcal per 100 g of product.

First, the meat must be washed and cut into small pieces. In a multicooker bowl with poured and heated oil, the beef is fried until crusty for 15-20 minutes in the “Frying” or “Baking” mode.

Onions, carrots and chili peppers need to be chopped and added to the meat, then mixed. Next, the dressing is prepared: tomato paste is mixed with flour and water, and after thorough homogenization, the filling is sent to the meat.

After mixing the meat, vegetables and sauce, close the lid and set the “Stew” mode for 1.5 hours. At the end of cooking, the dish is completely ready and before serving, all that remains is to decorate the portions with fresh herbs.

Beef Stroganoff in a slow cooker

This dish is very common and, nevertheless, its popularity does not fall. This fried meat in sauce is perfect for pasta, any porridge, fried potatoes, and indeed almost any side dish.

1. Beef (pulp of any part) – 500 g;
2. Onions – 1 pc.;
3. Cream/sour cream – 300 ml;
4. Sunflower oil – 1 tbsp. l.;
5. Pepper and salt - to taste.

In total, the recipe takes up to one and a half hours, and the calorie content of the dish is about 200 kcal per 100 g.

The meat, as always, needs to be washed, then finely chopped. In the “Frying” mode, it must be brought to half-cookedness, after which chopped onions are added, which cannot be overdried.

When the onion becomes soft, switch the mode to “Stew” and simmer the meat in its own juice for 45 minutes. At the end of this stage, the “Frying” mode is turned on again, the meat is sprinkled with flour and filled with cream/sour cream. Seasonings are added at this step. When the sauce starts to thicken, you can turn it off. So, the beef stroganoff is ready.

Stewed beef with potatoes in a Redmond slow cooker

Ingredients:

1. Meat – 500 g;
2. Potatoes – 700 g;
3. Onions – 150 g;
4. Garlic – 3 cloves;
5. Salt and spices - to taste;
6. Carrots – 1 pc.;
7. Tomato paste – 2 tbsp. l.;
8. Water – 400 ml;
9. Vegetable oil – 3 tbsp. l.

Stewed potatoes with meat is a simple dish and very satisfying. Such a dinner will delight the whole family, and as a second course it will definitely not leave anyone hungry after dinner. Preparation will take about an hour and a half, and the calorie content will be 120 kcal per 100 g.

First you need to wash the meat and cut it into small pieces. Next, the onion is cut into rings or half rings, the carrots are grated and the garlic is crushed. The potatoes are prepared and set aside in the form of neatly cut medium-sized pieces.

The multicooker is set to the “Baking” mode and the meat is fried for 20 minutes. Onions, carrots and garlic are added to the browned meat. With the added ingredients, the meat is fried for another 10 minutes in the same mode with the lid open.

When the vegetables become soft, you can put the potatoes with tomato paste in the bowl. Spices, salt and water are added on top. In the “Baking” mode, further cooking of the dish is carried out, but under a closed lid for an hour.

The roast is ready and ready to serve.

Cooking beef usually requires a slightly longer cooking time because it is naturally tougher than pork and any poultry. Therefore, sometimes it’s worth trying a piece before finishing cooking and making sure that you don’t need additional cooking time, or vice versa - you should hold it for another 20 minutes.

To avoid overcooking vegetables, you can initially cook the meat for half an hour, for example, to prepare a roast. The resulting broth is perfect instead of water in this case.

Regarding pilaf, this article provides the most classic recipe, adapted for a slow cooker. In general, you can use the usual algorithm with the usual ingredients, but use the sequence of actions and cooking techniques that the unit allows. The whole point of pilaf is that the meat and vegetable part is prepared separately from the grain part, and only at the end are they combined and stewed.

Regarding cutting the meat into different pieces, it is worth mentioning again the hardness of the beef. That is, the larger the pieces, the longer they need to be cooked, as a rule. Or heat-treat before main cooking.

In any case, cream can be replaced with sour cream and tomato paste can be safely replaced in favor of homemade tomato.

The next video is a recipe for delicious beef stew.

You can make yourself a delicious lunch by cooking beef steak in a slow cooker. In English, “steak” means a piece. Slices 1.5 centimeters thick are prepared with varying degrees of doneness. The result is aromatic and juicy meat.

Steak in a slow cooker: cooking features

Typically, cut beef is cooked on a grill or frying pan, but we will tell you how to cook beef steak in a slow cooker.

Beef steak with rosemary and coriander seasoning

Beef steak in the redmond slow cooker will cook in just 20 minutes.

Ingredients for cooking:

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

The meat is thoroughly washed and rubbed with salt and spices. Marinating time is half an hour. Pour oil into a multi-cooker bowl and lay out 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 over to the other side to ensure even cooking. 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.

Provençal beef steak

Another recipe for beef steak in a Panasonic multicooker. Thanks to simmering in its own juices, the meat turns out soft and flavorful. 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 steak in a slow cooker according to this recipe or experiment with programs: the 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. Wrap in film and marinate for 24 hours. The soaked meat is cooked in the “frying” mode.

Grease the bottom of the cup with oil and place the steaks one by one. Frying time on each side is 4-5 minutes. If you want to get a crispy golden brown crust, you should increase the cooking time to 7 minutes. The dish is served cooled 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 slow cooker according to a special recipe: in the photo the meat looks appetizing and exquisite.

Ingredients for the recipe:

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

Each piece should be greased with a mixture of oil and spices. You can create your own mix of flavors, but do not overdo it with the amount of seasonings. Leave the tender meat to marinate for 15-20 minutes. A spicy seasoning can be prepared from 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. Approximate cooking time is about 25 minutes. Depending on the power of the pressure cooker, you can vary the cooking time. Each steak is browned under the lid for a short time, and then the frying process is controlled in the open state. Steak is served 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 gourmets cannot imagine tasting steak without a spicy sauce. Try making a wine sauce that will bring out the flavor of the beef.

Red wine sauce

Recipe Ingredients:

• meat broth – 200ml;
• red wine – 130ml;
• sugar – 1 tbsp;
• balsamic vinegar – 1 tsp.

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

Pepper sauce

For those who love spicy seasonings, pepper sauce is ideal.

Ingredients for the recipe:

• onion – 1 piece;
• sunflower oil;
• cream – 70ml;
• cognac-100ml;
• salt pepper.

Finely chopped onion is fried in oil. Add pepper and cognac and set it on fire. When the flame goes out, add cream. The mixture is brought to a boil. At the end, add salt to the sauce to taste.

Chimichurri in Argentinean style

The exotic sauce will appeal to culinary connoisseurs who want to pamper themselves with delicacies.

The recipe will require the following components:

• parsley – 1 bunch;
• oregano – 0.5 tsp;
• garlic – 2 cloves;
• chili pepper flakes – 0.5 tsp;
• shallot – 1 piece;
• wine vinegar – 2 tsp;
• lemon – 1/2 pcs.

Grind oregano, onion, chili, garlic and herbs in a blender. Add lemon juice, red vinegar and oil. Don't forget the 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 will be an excellent addition to beef steak cooked in a slow cooker. Imagine, experiment - and get new palettes of tastes!