Stews with meat in a slow cooker are cooked quickly and easily, and this is just a storehouse of vitamins, microelements and healthy fiber. And in the course of cooking a stew with meat in a slow cooker, many of the beneficial substances are stored much better than with any other cooking methods. After all, the multicooker allows you to cook not only quickly and easily, but also in a sparing mode.
Stew with meat in a slow cooker is recommended by nutritionists because the combination of meat and vegetables is considered the most useful. And no matter what vegetables are used. However, it is often considered that one should not combine meat and starchy vegetables, such as potatoes. If you are of the same opinion, simply do not put the potatoes in your stew: you can pick up another, equally tasty composition.
General principles of cooking stew with meat in a slow cooker
Stew with meat in a slow cooker can be cooked with any vegetables, but combinations with cabbage (especially white and colorful), green beans, carrots, sweet peppers and eggplant are considered the most delicious. But this does not mean that you should not take other vegetables. It is simply desirable to put in your meat stew in a slow cooker something from the above list.
It follows from the above that it is possible to cook stew with meat in a slow cooker at any time of the year from seasonal vegetables, and you can also use frozen vegetables.
Cooking a stew with meat in a slow cooker is necessary in two steps: first, the meat is cooked for a while (beef for about half an hour, chicken for 15 minutes), then vegetables are loaded.
How large or small it should be cut for a stew with meat in a slow cooker different vegetables, depends on your preferences, but you shouldn’t chop it too much. Pieces of medium size, correlated with the size of the pieces of meat, look more decorative. For cooking meat stew in a slow cooker, “Quenching” mode is used. Sometimes they prefer the “Baking” mode, but in this case it is necessary to pour water into the bowl and make sure that the dish does not burn, as the water will boil out pretty quickly. If you use the “Quenching” mode, you have the opportunity to cook a stew with meat in a slow cooker at all without adding water, in its own juice of vegetables.
Before preparing the dish, rinse the meat and release it from the bones and films, unless otherwise required by the recipe.
Recipe 1. Stew with meat in a slow cooker of beef with eggplants
Ingredients
- Eggplants - two small or one large
- Beef (you can take pork or turkey fillet) - 700 g
- Sweet pepper - 1 large pod
- Carrot - one
- Garlic - 3 cloves
- Vegetable oil - about 3 large spoons
Method of preparation
- Cut the meat into small pieces. Put it in a slow cooker, where to add half of vegetable oil, and cook in “Quenching” mode for half an hour.
- While the meat is being prepared, wash the vegetables, free the peppers from the seeds and stalks, and peel the carrots and garlic.
- Cut the carrot into neat beautiful circles, and pepper and eggplant - into medium sized cubes. When the signal of meat readiness sounds, pour the remaining oil into the slow cooker and put the vegetables in: first eggplants, then carrots and peppers. Close the lid again and set the “Quenching” mode for another 40 minutes.
- Open the slow cooker again, salt the stew, squeeze the garlic through a special press, mix and bring to readiness for 5-15 minutes.
Recipe 2. Stew with meat in a slow cooker with summer vegetables
Ingredients
- Soft pork, turkey fillet or chicken (your choice or all together) - half a kilo
- Young zucchini or zucchini - 1 small
- String beans - a handful
- A young carrot - 1 little thing
- Turnip - 1 small
- Cauliflower - a fist-sized piece of head
- Bulgarian pepper - one pod
- Tomato - 1 large
- Onion - 1 head
- Salt, vegetable oil
- Green for filing
Method of preparation
- Cut the meat into small pieces. Shred onion medium-sized. Put these products in a slow cooker, adding a couple of tablespoons of oil, and simmer 30 minutes.
- While this is happening, peel the vegetables (zucchini and turnip, if they have a delicate skin, do not peel).
- Cut the carrot into slices, a turnip, pepper and zucchini into cubes, cut the cauliflower into small inflorescences (stalks and tender leaves can be chopped and added to the stew), cut the beans, if its pods are long, cut into pieces up to 3 cm. Peel off a tomato, chop a vegetable finely or even chop with a knife.
- When half an hour of stewing meat is over, open the slow cooker and add vegetables and a spoonful of oil. Stir, salt and simmer for about 20 minutes.
- When serving, sprinkle with chopped greens.
Recipe 3. Stew with meat in a pork ribs multi-cooker with quince
Ingredients
- Pork ribs or cartilage with meat - half a kilo
- Quince - 1 large fruit
- Kartoshiny - 4 average
- Carrots - 1 root vegetable
- Onion - one
- Tomato juice (can be purchased) - half a cup
- Vegetable oil, salt
Method of preparation
- Cut the ribs into small pieces, cut them into pieces if necessary, and rinse them very thoroughly with running water. Put them in a slow cooker, add butter and cook for 5 minutes under the “Frying” mode.
- Chop the onion and rub the carrot, better on a rather large grater, you can even chop it. Put them to lightly roasted pork ribs, mix and cook with the same mode for another 5 minutes.
- Quince and potatoes washed. If the potatoes are young, leave them in their skins, if you don’t already have them or their origin gives you doubts, peel them. Cut the quince and potatoes into equal pieces of medium size.
- Put chopped quinces and potatoes on ribs and carrots with onions, salt, pour tomato juice, mix and cook in Quenching mode for three quarters of an hour.
- If you like thick gravy, before pouring the stew with juice, make a spoonful of flour in it.
Recipe 4. Stew with meat in a poultry multicooker “Budget”
Ingredients
- Chicken fillet (it is better to cut it yourself from the frame) - 400 g
- Potatoes - 5-6 pieces, depending on the size
- Zucchini - half large or whole young (instead of a zucchini, you can use a piece of pumpkin)
- Carrot - a pair of medium-sized
- Onion - one
- White cabbage - palm-sized piece
- Tomatoes - a couple of small ones (can be replaced with a spoon of tomato paste and even a sauce
- Vegetable oil, salt
- You can add a clove of garlic or a spoonful of cumin
Method of preparation
- Chicken fillet cut into small pieces.
- Similarly, cut the potatoes and zucchini. If the zucchini is young, it can be used in whole stews; if it is already ready fruit in the phase of biological maturity, it is necessary to clean it and remove the bones - just scrape out the whole middle with a spoon, leaving only the walls.
- Cut carrots and onions finely, chop cabbage into thin and short strips.
- Remove tomatoes from tomatoes, chop them with a knife or chop them with a blender.
- Pour two oils into spoons of the slow cooker, put the chicken, mix it with onion and carrot.
- Next lay a zucchini or pumpkin, potatoes and cabbage. Top with a slurry of tomatoes.
- In half a glass of water, stir the salt and pour it into the slow cooker. If desired, add garlic, cumin or other spices.
- Simmer for 40 minutes.
- Apply, sprinkle with chopped greens.
Recipe 5. Stew with meat in a slow cooker with champignons
Ingredients
- Pork or turkey fillet (chicken can also be taken) - 400 g
- Onion - half
- Mushrooms champignons (or oyster mushrooms) fresh - 300 g (you can use as many frozen ones)
- Tomatoes - a pair of medium-sized pieces
- Potatoes - 3 large tubers
- Sweet pepper - 1 fruit (you can take a handful of shredded frozen pepper)
- Salt, vegetable oil
- Mayonnaise - 3 large spoons
Method of preparation
- Meat to prepare, wash and cut into small cubes. Mushrooms cut into large slices. Onion chop half rings.
- Put the meat, onion and mushrooms in a slow cooker, add oil, mix everything and simmer for a quarter of an hour.
- Peel the potatoes, cut them into cubes or slices of medium size. Pepper a little nashinkovat. With tomatoes, pre-scalded them with boiling water, remove the skin; chop finely.
- Put potatoes and peppers in meat with mushrooms and onions. Mix the chopped tomatoes with mayonnaise and pour a quarter cup of water (if frozen mushrooms were used, do not add water), add salt, stir with a fork or whisk and pour the resulting stew sauce.
- Simmer for about an hour by setting the appropriate mode.
Recipe 6. Stew with meat in a slow cooker with beer and lamb
Ingredients
- Lamb - 500 g
- Dark beer - 400 ml
- Potatoes - 4 tuber
- Eggplant - half large
- Sweet pepper - one
- Carrot, onion - one by one
- Zucchini is a small piece, about 10 cm long
- Garlic, greens - to taste
- Salt
- Butter for frying
Method of preparation
- Meat wash and cut quite finely. Onions and carrots shred. Peel the potatoes, zucchini, pepper and eggplant and cut into small cubes.
- Put oil and onion with carrot into the multicooker bowl and cook with the “Frying” mode, without closing the lid, for 10 minutes.
- Get the vegetables and put the meat. It also fry for 10 minutes.
- Put raw vegetables on top of the meat (they can be mixed or layered: eggplant, potatoes, pepper, zucchini), salt and carrot with onion and pour over the beer.
- Extinguish the hour with the appropriate mode. Stir and check the readiness of the meat. If it is harsh, cook with the same mode for another quarter of an hour.
Stew with meat in a slow cooker: tricks and useful tips
- Eggplants, zucchini and zucchini can be peeled before being put in the stew, and can be left on the skin if it looks good and has no special damage.
- It is usually recommended after the eggplant is sliced, sprinkle with salt and leave for half an hour, and then rinse with water. This is done in order to get rid of excess bitterness. But if you just like this kind of bitterness, just rinse the pieces of eggplant, so that they absorb oil less, leaving no infusion in salt.
