Fragrant stew and roast - stewed vegetables with meat in a slow cooker. Cooking all sorts of meat with vegetables in a slow cooker

Fragrant stew and roast - stewed vegetables with meat in a slow cooker. Cooking all sorts of meat with vegetables in a slow cooker

No matter how much they praise the separation of food, it can hardly be said that pork fried in vegetable juice and then stewed in vegetable juice is tasteless.

Recipes do not count, although the cost of hostess sometimes without them. In the course are any types of meat and large vegetable garden vegetation.

Meat with vegetables in a slow cooker - general principles of cooking

• Meat dishes with vegetables in a multi-cooker are many. For their preparation, you can take any kind of meat: pork, lamb or beef. Meat with vegetables is baked, fried, stewed or steamed using appropriate programs.

• When choosing pieces of pulp, it is better to give preference to fresh or chilled, with small pieces of lard, as the lean dish can turn out to be rather dry. The pieces of meat are thoroughly washed at least three times in cold water, removing fragments of bones and splinters accidentally caught during cutting. In order that the piece of pulp does not slip out of the hands during the cutting, dry it with a towel, then cut according to the recipe.

• Vegetables are also thoroughly washed, dried and crushed. Most vegetables, such as onions, carrots, garlic, potatoes are peeled and washed again before cutting. With eggplant, the peel can not be cut. But if you clean it, the dish will be more tender.

• Salt, pepper and add spices to your dishes according to your taste or according to the chosen recipe.

Meat with vegetables in a slow cooker - “Roast with eggplants and pork”


• two small carrots;

• 1.4-1.7 kg. potatoes;

• 800 gr. pork (pulp);

• two large eggplants;

• bitter onion head;

• 50 ml of sunflower oil.

Cooking Method:

1. Wash the eggplants and, without cutting off the peel, cut into small blocks. Place the pieces in a colander, lightly salt and leave under the load for half an hour. Be sure to place a deep bowl under the colander, into which the bitter eggplant juice will flow. 2. Bulb shred half rings. Cut the carrots into thin ringlets, and cut the potatoes into small blocks.

3. Dry the cold-washed piece of pork and cut it into medium-sized, oblong pieces.

4. Rinse the eggplants aged under the load, thoroughly rinse off the salt and released bitterness under the tap and transfer to the cooking vessel.

5. Add the remaining chopped vegetables and pieces of pork. Pour in the sunflower oil, lightly salted and seasoned to your taste with spices “For meat”, mix.

6. First cook the roast in “Normal” mode. After the process is complete, start the “Pie” mode and cook the roast until it is complete.

7. Then cook the finished roast for a quarter of an hour on the “Heating” and only after that, arrange it in portions.

Steam meat with vegetables in a slow cooker - “Dietary dinner”


• pork ham - 400 grams;

• spices - to taste;

• 250 gr. mixtures of frozen vegetables (broccoli, cauliflower and Brussels sprouts).

Cooking Method:

1. Rinse the pulp, lightly dry and cut across the fibers into pieces 1.5 cm wide. Cut off the fat, repel.

2. Grate each piece with the spices, mixed with salt, to your taste and place in a steam bowl, spread frozen vegetables on top and lightly salt them.

3. Pour half a liter of boiling water into the hob. Place it in a casing filled with a steam container and start the multicast for 35 minutes by programming “Steaming”.

Stewed vegetables with meat in a slow cooker - “Roast with beef and mushrooms”


• lean beef - 600 gr .;

• a pound of white mushrooms (champignons can be);

• one large onion;

• 300 gr. white cabbage;

• two sweet, medium sized peppers;

• a pound of potatoes;

• two medium carrots;

• starch - 2 tbsp. l .;

• three spoons of sunflower oil; • 200 gr. homemade, or greasy "shop" sour cream.

Cooking Method:

1. Remove all debris from the mushrooms and rinse thoroughly. If you took the mushrooms, remove the white skin from the caps. Put the mushrooms in a bowl of cold water. After half an hour, change the water and leave the mushrooms in it for another half an hour. Then drain the liquid and dry the mushrooms slightly.

2. Wash the vegetables and cut into small cubes. Do peppers pre-cut the stem and select all the seeds. Do not shrink, otherwise in the process of extinguishing they will fall apart and turn into a homogeneous mass.

3. Shred the mushrooms in the same way and mix them with vegetables.

4. Wash a piece of beef in cold water and cut into small square pieces.

5. Pour the sunflower oil into the crock-pot and place the pieces of beef on its bottom.

6. Top with a mixture of vegetables and mushrooms. Salt, slightly pepper. You can sprinkle with chopped greens.

7. Dilute sour cream with 200 ml of cold water. Add the starch, whip the mixture well with a whisk and pour it into the bowl.

8. Set the “Stewing” option on the panel and cook the dish for an hour and a half.

Stewed vegetables with meat in a slow cooker - “Pumpkin stewed with pork”


• kilo pumpkin pulp;

• one kilogram of pork;

• half a small pod of hot pepper;

• three cloves of garlic;

• onion head;

• sweet yellow pepper - 3 pcs .;

• one leaf of laurel;

• teaspoon curry;

• two spoons of refined oil;

• half a cup of heavy cream.

Cooking Method:

1. Shred the onion with broad half-rings, chop the garlic with a sharp, heavy knife.

2. Cut off the peel from the pumpkin, select the seeds, cut the flesh into small cubes.

3. Cut the peppercorn lengthwise into two halves, scrub the seeds and chop the flesh itself, as far as possible, into thin straws.

4. Cut the meat washed under water in large pieces and fry until golden brown in vegetable oil with the “Frying” mode started. 5. Put it in a bowl, and in the remaining butter, lower the vegetables and, stirring constantly, fry them for no more than 10 minutes.

6. Mix all the fried foods and pour in water (100 ml). Add Lavrushka, add salt to your taste.

7. Lower the lid and cook on “Quenching” for 40 minutes.

8. For about ten minutes before the end of cooking, pour the cream mixed with curry into the bowl. Stir, remove the sample and, if necessary, dosolite.

Stewed vegetables with meat in a slow cooker - “Pork with vegetables and cauliflower”


• 800 gr. pork;

• tomatoes - 2 pcs .;

• 1 large carrot;

• 200 gr. cauliflower (fresh or frozen);

• onion;

• for frying refined oil - 2 spoons;

• 150 gr. frozen green peas.

Cooking Method:

1. Use a sharp, heavy knife to cut the washed pork into strips. Heat the butter and fry the meat in it by programming “Baking” for 10 minutes.

2. Disassemble cauliflower into inflorescences. Chop the bulb into half rings and coarsely chop the carrot. Remove the seeds from the peppers and cut into large pieces.

3. Add all food to the slow cooker, add frozen peas. Add salt to your taste, sprinkle with spices and ground pepper.

4. Add a quarter cup of water, stir and cook under the lid on the “Quenching” one hour.

Meat with vegetables in a slow cooker - “Baked pork harmonica with squash and tomatoes”


• pork neck - 650 grams;

• large tomato;

• small young zucchini;

• 1/2 medium thin-skinned lemon;

• two tablespoons of chili sauce;

• sweet paprika (powder) - 2 tsp.

Cooking Method:

1. Cut the dried piece of pork into slices, 1.5 cm thick, but do not cut to the end.

2. Fan, sprinkle with freshly squeezed lemon juice and brush well with chili sauce from all sides. Sprinkle with salt and spices. Put it in the bag and put it in the cold for three hours. 3. Cut the tomato and zucchini into thin circles. Take out the meat and lay the vegetable rings on the slices of pork, add salt.

4. So that the “filling” does not fall out, tie a piece of pulp well with a culinary thread. Grease it with vegetable oil, put it in a bowl, pour the marinade residues on top and fry, turning them over on the other side after two minutes.

5. Then set the “Baking” option, on the timer, select one hour and turn on the multicastry. While cooking, pour the dish several times with the juice.

Stewed vegetables with meat in a slow cooker - lamb stew, “In the Crimean way”


• 1 kg of young mutton;

• two cloves of garlic;

• large eggplant;

• carrot - 1 pc .;

• three leaves of laurel;

• Bulgarian pepper - 2 pcs .;

• six ripe tomatoes;

• 50 gr. refined sunflower oil;

• onion head;

• five peppercorns (allspice).

Cooking Method:

1. Cut off the flesh from the bones and cut it into small pieces. Put the lamb pieces into the cooking vessel, pour in the refined oil and program the Quenching for one hour. So that the dish does not work hard, do not use salt yet.

2. After the end of the program, salt, add spices and lavrushka. Mix and turn on the previous mode for another 15 minutes.

3. From the eggplant, peel, cut into cubes, salt and soak for 10 minutes. Then rinse thoroughly and transfer to the meat.

4. Chop onions thinner and also send it to the bowl.

5. Add the carrot sliced ​​into thin rings, chopped peppers and tomatoes cut into half rings.

6. Lower the lid and turn on “Quenching” again for 50 minutes.

Meat in a Multicooker with Vegetables - Cooking Tricks and Useful Tips

• To avoid stewed vegetables turning into porridge, do not chop them too small.

• Chopped eggplants must be slightly salted and kept at least a quarter of an hour under load - this will bring all the bitterness out of them. Do not forget after this to wash off well the remnants of bitterness and salt from the pieces. • Do not salt the lamb immediately. It is customary to salt it literally a couple of minutes before the end of cooking, otherwise the dish will be tough.

• Do not use meat from old animals for cooking with vegetables. The dish can be spoiled, as the meat pieces do not have time, how to extinguish, and remain hard.

• If you get the flesh from an already old boar or lamb, then you should not be upset. It is vegetables that will help turn it into a tender, melting in the mouth dish. Cut the pulp into small pieces, about the size of a finger, mix with grated onions, or mustard, soak in such a marinade for an hour and a half. Marinade clean and fry the meat in boiling oil at the highest temperature. Put the slow cooker into the extinguishing mode for 1.5 hours and fill the bowl to the top with chopped tomatoes. At the end of the program, open the lid, salt and pepper the dish. Add the head of finely chopped garlic, if the meat has already softened enough, then heat it with garlic for 10 minutes; if it remains hard, refill the bowl to the top with tomatoes and simmer for another hour under the lid.

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