Vegetable stew with beef in a slow cooker

Vegetable stew in a slow cooker is a tribute to the summer season, the season of zucchini and eggplant, and not a single summer is complete without it in our family!

To prepare a vegetable stew, it is not necessary to have an exact list of ingredients; it is enough to know the basic principles of its preparation, and select the ingredients based on the capabilities and availability of food in the refrigerator.

The main ingredient of any stew, after all, is potatoes, the amount of which each housewife adds according to her own recipe. Our family loves potatoes very much, so I put 2/3 of all vegetables in vegetable stew. This, so to speak, is the basic base component, to which other vegetables are added: eggplant, zucchini, tomatoes, onions, carrots, bell peppers, pumpkin, legumes, cabbage, green peas, etc.

In addition to all kinds of vegetables, mushrooms and various types of meat are added to the stew. For example, the following recipe for vegetable stew in a slow cooker is prepared with chicken.

Vegetable stew with pumpkin, mushrooms and chicken in a slow cooker

The more components in a vegetable stew, the more interesting, rich and varied its taste. Mushrooms, pumpkin, several types of peppers, tomatoes and zucchini combine into one flavor ensemble, imbuing tender chicken fillet with their aromas. The light citrus scent of lemon and spices only adds piquancy to the dish. To make this vegetable stew with meat in a slow cooker, you need the following products:

chicken breast – 1 pc.;
pumpkin – 400 g;
oyster mushrooms – 200 g;
zucchini – 1 pc.;
onion – 1 pc.;
sweet pepper – 1 pc.;
chili pepper - to taste;
large tomatoes – 2 pcs.;
garlic – 2 cloves;
lemon – 0.5 pcs.;
cilantro - to taste;
cloves - 2 buds;
dried thyme - to taste;
salt, black pepper;
vegetable oil – 50 ml.

Having collected the ingredients we need, let's start preparing vegetable stew with meat in a slow cooker:

To make a tasty and tender stew, you should first peel the vegetables, cut out the seeds, and peel them. It is advisable to remove seeds from zucchini if they are not very young.
We cut pumpkin and zucchini into cubes or slices. Grate the lemon zest, mix with 1/3 portion of vegetable oil, add a little salt and pour this marinade over the vegetables.
We clean the onion, cut off the top, and press the clove buds inside the top. Chop the onion itself into half rings, and cut the pepper into strips.
Cut the chicken fillet into cubes. Pour another 1/3 of vegetable oil into the multicooker, first add the poultry meat, salt and fry for 10 minutes. Then add the onions and peppers and fry them along with the chicken for another 10 minutes.
We scald the tomatoes, remove the skin, chop the pulp finely, or grate them, or turn them into tomatoes using a blender. Pour the tomato into the bowl and simmer the food in the “Stew” program for 25 minutes, adding the onion top with cloves.
Pour the resulting sauce into any other container, catch the cloves from it along with a large piece of onion.
Pour the remaining vegetable oil into a clean multicooker bowl. Pour mushrooms into it, cut into pieces, add crushed garlic, fry in the “Fry” mode for about 15 minutes.
Then put a layer of pumpkin and zucchini in the bowl. Sprinkle with thyme, chopped cilantro, black pepper and salt.
Pour 100 ml of water into a container, set the “Stew” mode and cook the vegetables for 20 minutes.
Then add the meat, close the lid and simmer the vegetable stew with meat in the slow cooker for another 10 minutes.

Roast beef with vegetables in a slow cooker

Ancient Russian cuisine surprises gourmets with its gastronomic masterpieces. Try this unusual roast with beets and wine sauce. This dish will definitely conquer every stomach from the first bite.

Compound:

400 g beef tenderloin;
1 tsp. granulated sugar;
80 ml dry red wine;
onion – 1 head;
350 g table beets;
1 tbsp. l. refined olive oil;
1 tbsp. l. soy sauce;
½ tbsp. boiled water;
2 tbsp. l. sour cream with any percentage of fat content;
½ tsp. mustard powder;
table salt and freshly ground allspice.

Preparation:

We wash the cooled beef with water and remove any remaining moisture with a paper towel or napkin.
Cut it into cubes approximately 20 mm thick.
Peel the beet roots, rinse thoroughly and chop into cubes.
Peel the onion and chop it into half rings.
Pour refined olive oil into a multicooker bowl.
We activate the “Baking” program mode and set the timer for 20-25 minutes.
First add the onion and sauté until golden.
Then add pieces of beef, mix and fry until an amber crust appears.
In a separate bowl, mix powdered mustard, soy sauce and sour cream.
Place this mixture in a multicooker bowl. Add beets, table salt, ground allspice and other spices to taste.
Pour in dry red wine and boiled water.
Mix everything well. Close the lid of the kitchen gadget.
We activate the “Stew” cooking mode, the heat treatment time is 120 minutes.

Vegetable stew with meat according to the Bulgarian recipe in a slow cooker

This vegetable stew with meat, cooked in a slow cooker, does not have many ingredients: potatoes, green peas and green beans, as well as sweet peppers. As a meat component, we took hearty, but not very fatty pork, which will make the dish quite nutritious, but not too heavy. We will use the following components:

lean pork – 0.5 kg;
onion – 2 heads;
green peas - 0.5 cups;
green beans – 250 g;
sweet pepper – 4 pcs.;
potatoes - 4 tubers;
salt, black and red ground pepper;
vegetable oil – 4 tbsp;
parsley - 1 bunch.

Bulgarian vegetable stew with meat is prepared in a slow cooker as follows:

We chop the pork into fairly large pieces. Heat 2 tablespoons of vegetable oil in a multicooker and fry the meat in the “Frying” program for 20 minutes, creating a golden brown crust. At the end of frying, sprinkle with salt and pepper. Remove the pork pieces to a plate and empty the bowl.
All vegetables, like meat, need to be cut coarsely for this stew. Cut the potatoes into large pieces and chop the onion into thick half rings. We also coarsely chop the bell pepper.
Pour the remaining 2 tbsp into the slow cooker. vegetable oil, fry onions in it. Then add the potatoes and fry along with the onions for 10 minutes. Add the bell pepper and cook the vegetables for another 5 minutes.
Then we add green beans and green peas to the stew. Turn on the “Stew” mode and cook the dish for 10 minutes.
Now add pieces of meat and red pepper to the vegetables, salt everything to taste, add chopped parsley. Pour 1-2 cups of boiling water and use the “Stew” mode to cook the vegetable stew with meat for 1 hour.

Universal dish “Two in one”

If you look into the culinary history of Russian cuisine, you can find a recipe for making authentic roast. Initially, it was prepared from pork pulp over a fire or in an oven. A large piece of meat was baked until an amber crust appeared. This is where the name of this beloved dish comes from.

Today, housewives prefer to cook roast beef with potatoes in a slow cooker. A smart kitchen gadget simplifies the culinary process and reduces cooking time. In addition, it is impossible to spoil food in a slow cooker, and the roast is cooked simply; in order to stew it, you still need to try.

Let's cook roast beef in the Redmond multicooker. By the way, the recipe for its preparation is the same in any kitchen gadget, regardless of the brand. The only thing you should pay attention to is the name of the program mode, temperature threshold and cooking duration. These details may vary.

Compound:

500-700 g beef tenderloin;
1 kg of potato tubers;
carrot;
onion – 1 pc.;
refined olive or sunflower seed oil;
table salt, spices.

Preparation:

Rinse the cooled or thawed beef tenderloin thoroughly with filtered water.
We soak up the remaining moisture with paper napkins. Cut the beef tenderloin into portions, but not too large.
Pour refined vegetable oil into a multicooker bowl.
Place pieces of meat into the multicooker bowl.
We activate the “Frying” program, product type – meat, fish.
Peel the onion and chop it into small cubes.
Peel the carrot roots, rinse thoroughly under running water and dry.
Cut the carrots into cubes. If desired, the vegetable can be grated on a grater with large perforations.
Peel potato roots and rinse. Cut the potatoes into medium sized cubes.
In total, our beef has been roasting for about 15 minutes.
Open the lid of the kitchen gadget and add chopped onions and carrots to the multicooker bowl.
Mix everything well and fry for about 5 more minutes.
At the end of the “Frying” program, place the potatoes in the multi-cooker container.
Add about 1 tbsp. l. table salt and seasoning to taste.
Pour in a partial glass of boiled water, preferably hot.
Mix all ingredients thoroughly.
We activate the “Extinguishing” program, the default timer will be set to 60 minutes.
After the appropriate sound signal is given, mix thoroughly again.
You can serve the roast with herbs.

Vegetable stew with cabbage, beans and pickles in a slow cooker

This recipe is well suited for the winter menu, when the choice of fresh vegetables is noticeably limited. But all the components of this dish are hearty and nutritious - just what you need for cold days. To prepare vegetable stew with meat in a slow cooker you will need:

pork – 400 g;
carrot – 1 pc.;
potatoes – 5 pcs.;
onion – 1 pc.;
cabbage – 300 g;
pickled cucumbers – 3 pcs. medium size;
beans – 200 g;
salt, black pepper;
sunflower oil – 3 tbsp;
bay leaf – 1 pc.;
broth or water – 250 ml.

Prepare vegetable stew with meat in the following sequence:

Soak the beans overnight in cool water, and in the morning boil until half cooked. You can make your life easier and buy a can of canned beans, which you don’t have to cook separately.
We clean the vegetables and cut them into cubes, but not very small, so that the pieces can be felt in the finished stew.
We also wash the meat and cut it into pieces.
Heat vegetable oil in a multicooker; for this we use the “Frying” mode. First, put the pork in the oil. Fry the pieces until crusty. Salt, pepper, add onions and carrots. We switch the device to the “Extinguishing” option. Cook vegetables and meat for 15 minutes.
Now add all the other ingredients to the stew: potatoes, shredded cabbage, pickles and beans. Salt the dish, season with spices, add a bay leaf. Pour water or broth into the bowl, which can be prepared from a bouillon cube.
In the “Stewing” program, cook vegetable stew with meat for 1 hour.

Stew with mushroom aftertaste

An alternative to zucchini stew with meat in a slow cooker can be a dish with the addition of broccoli and mushrooms. Having studied its composition, we understand how much benefit and taste it brings to us!

Compound:

500 g beef pulp;
4-5 pcs. potatoes;
2 carrot roots;
200 g bell peppers;
0.2 kg broccoli;
0.2 kg of mushrooms (preferably champignons);
salt;
spices;
black pepper.

Preparation:

Wash the meat and cut it into small pieces.
Place the beef in the slow cooker.
Peel and chop the onion into thin half rings.
Place it on top of the beef, sprinkle with salt, spices and black pepper.
Peel the potato roots, cut them into cubes, and distribute them in the next layer. Lightly salt and sprinkle with spices.
Peel the carrot roots and chop them into cubes.
Wash the eggplants, cut them into cubes, sprinkle with salt.
Wash the eggplants and place them in the slow cooker along with the carrots.
We will remove the seeds from the peppers, chop them and put them in the slow cooker.
Slice the mushrooms and place them in the next layer along with the broccoli. If the broccoli is frozen, you don't have to defrost it.
Salt the ingredients and sprinkle with black pepper.
Set the “Quenching” option.
Simmer the stew for two hours. Ready!

Vegetable stew with chicken and beans in a slow cooker

You can choose any chicken meat for this vegetable stew in a slow cooker. For example, lovers of low-fat dishes will prefer breast, but we will use thighs, whose meat is tender, very soft, and moderately fatty. As for the beans, you can also use canned ones, but if you want to tinker, soak the beans overnight and boil them in the morning. The list of ingredients for this dish is:

canned beans - 1 can;
onions – 2 pcs.;
carrot – 1 pc.;
garlic – 3 cloves;
chicken thighs – 4 pcs.;
French mustard – 1 tbsp;
butter – 1 tbsp;
natural tomato juice – 0.5 l;
soy sauce – 2 tbsp;
ground paprika – 1 tbsp;
potatoes – 600 g;
salt, spices.

To prepare vegetable stew with meat in a slow cooker, follow these steps:

Since we will be using canned beans, there is no need to cook them in advance. Let's start preparing vegetables for the stew. Clean them and cut them into cubes.
In a multicooker, fry the carrots and onions in vegetable oil using the “Frying” program.
Then add the potatoes to the bowl and fry along with the onions and carrots for 15 minutes.
Place the chicken thighs in the slow cooker - you can cut them into pieces or put them whole. Salt and pepper our stew, add chopped garlic, mustard, paprika, butter and soy sauce. Add the beans, draining the liquid from the jar.
Pour tomato juice over the dish and taste for salt again. Cook vegetable stew with meat in a slow cooker for 40-50 minutes in the “Stew” mode.

Recipe ingredients:

900 gr. beef shoulder, cut into 4 cm pieces
1 tsp. sweet paprika, + extra for decoration
1/3 tbsp. flour, + extra for dredging meat
3 tbsp. l. olive oil
450 gr. small potatoes, cut in half
230 gr. champignons, cut in half
3 medium carrots, cut into 2.5cm pieces
1 medium onion, finely chopped
2 tbsp. l. tomato paste
1 tbsp. red wine
2 tbsp. lightly salted beef broth
3 sprigs fresh thyme
1 tsp. cumin seeds, optional
0.5 tbsp. parsley leaves, chopped
Sour cream, for serving

Vegetable stew with peas, corn, cauliflower and meat in a slow cooker

This slow cooker vegetable stew recipe is perfect for summer. The dish is quite light thanks to lean chicken meat, healthy due to the large number of vegetables and very nutritious. Here's what you need to prepare it:

chicken fillet – 0.5 kg;
cauliflower – 0.5 kg;
onion – 3 heads;
canned corn – 300 g;
carrots – 2 pcs.;
green peas – 300 g;
celery – 2 stalks;
sour cream – 200 g;
salt, ground red and black pepper;
vegetable oil.

Prepare vegetable stew with meat in a slow cooker in the following way:

Cut the peeled carrots and onions into pieces, chop the chicken fillet into cubes. Divide the head of cauliflower into small inflorescences.
First, fry the onions and carrots in vegetable oil in a multicooker bowl. For this we use the “Frying” option. When the carrots reach softness, place the fillet in the pan and simmer along with the vegetables for 15 minutes.
Now add cabbage inflorescences to the dish. In the “Stew” mode, cook the vegetables under the lid for 15 minutes.
At the very end, pour in the canned corn and green peas. Add salt, pepper, and ground red pepper. Pour sour cream into the bowl; if you think there is not enough liquid, add a little water. Place chopped celery stalks in the dish and cook the vegetable stew with meat in a slow cooker for 25 minutes.

Description of preparation:

This recipe for cooking stew in a slow cooker with meat is suitable for both experienced housewives and beginners, because absolutely anyone can make such a dish.
This is the beauty of the stew: it turns out incredibly tasty, juicy and aromatic, but making it couldn’t be easier. Well, if there is a multicooker in the house, then cooking generally turns into relaxation, because it takes care of all the work; you just need to put all the ingredients in the bowl. Believe me, with this simple recipe for stew in a slow cooker with meat, you can easily prepare lunch or dinner for the whole family, and with such a wonderful dish no one will leave the table hungry. Purpose: For breakfast / For lunch / For dinner Main ingredient: Meat / Vegetables Dish: Hot dishes / Stew

Vegetable stew with raisins and prunes in a slow cooker

But in this vegetable stew, in addition to the vegetables and meat themselves, there are also dried fruits - prunes with raisins. Such an unusual spice in this case, like cinnamon, adds piquancy to such a culinary creation. Consider the list of ingredients for such a vegetable stew with meat:

chicken – 1 kg;
potatoes – 700 g;
carrots – 300 g;
prunes – 200 g;
raisins – ½ cup;
salt - to taste;
sugar – 1 tbsp. without slide;
ground cinnamon – 0.5 tsp;
melted butter - 4 tbsp.

Let's prepare a vegetable stew with meat and dried fruits in a slow cooker in several steps:

We wash dried fruits in warm water. It is better to immediately buy prunes without seeds, but if there are any, you need to remove them. Then cut the plums into pieces.
We clean all the vegetables and chop them into larger cubes. Cut the chicken into pieces of approximately the same size.
Heat butter in a slow cooker and fry the chicken in it first. In the “Frying” program this will take about 10-15 minutes.
Then we remove the meat to a plate and sauté the carrots in oil. It will become soft and after that you can add potatoes to it. Pour boiling water over the potatoes, add salt and simmer for 20 minutes in the “Stew” mode.
Place dried fruits in a bowl, add chicken, sugar and cinnamon. Using the same program, cook the vegetable stew with meat in a slow cooker for another 40 minutes.

Vegetable stew with meat and sauerkraut in a slow cooker

This vegetable stew with meat in a slow cooker has a very short list of ingredients. Vegetables here include potatoes and onions, as well as sauerkraut. You can use any meat for the dish, but it tastes best with pork. This is what we will use to prepare this stew:

pork – 300 g;
potatoes - 4 large tubers;
onion – 1 pc.;
sauerkraut – 200 g;
vegetable oil;
black pepper and salt.

Let's prepare this simple and unpretentious vegetable stew with meat in a slow cooker:

Wash the pork and cut it into strips, or you can chop it into cubes of any size. It is not recommended to cut it very finely, as this meat tends to dry out.
Peel the potatoes and onions and also chop them into cubes.
In vegetable oil, heating it in the “Frying” mode, first fry the meat. It will take about 15-20 minutes to form a golden brown crust.
Then add potatoes and onions. Salt and pepper, close the bowl and cook the food in the “Stew” program for another 30 minutes until the potatoes are soft.
At the very end, add sauerkraut. Together with it, cook the vegetable stew with meat in a slow cooker for another 20 minutes.
At the end, you can add fresh herbs to taste. This simple dish is then served hot.