How to cook stew in a slow cooker with meat

Spring, summer and autumn are wonderful because at this time various vegetables appear on the shelves of bazaars and supermarkets, from which many people can prepare their favorite stew.

The process of preparing vegetable stew in a slow cooker is very simple: you need to peel the desired vegetables, cut them, add spices and send them to cook on a certain mode. Even the laziest cook can cope with this task. The stew is perfect for a Lenten menu, for those who are losing weight and for everyone who loves stewed tasty and healthy vegetables.

So, we invite you to try yourself as a chef.

General principles for preparing meat stew in a slow cooker

Stew with meat in a slow cooker can be prepared with any vegetables, but the most delicious combinations are considered to be cabbage (especially white and cauliflower), green beans, carrots, sweet peppers and eggplant. But this does not mean that you should not take other vegetables. It’s just advisable to add something from the list above to your stew with meat in a slow cooker.

From the above it follows that you can cook stew with meat in a slow cooker at any time of the year from seasonal vegetables, and you can also use frozen ones.

Cooking a stew with meat in a slow cooker requires two steps: first, the meat is cooked for a while (beef for about half an hour, chicken for about 15 minutes), then the vegetables are loaded.

How large or small you should chop various vegetables for stews with meat in a slow cooker depends on your preferences, but you should not chop them too much. Medium-sized pieces, comparable to the size of the pieces of meat, look more decorative.

To prepare a stew with meat in a multicooker, use the “Stew” mode. Sometimes they prefer the “Baking” mode, but in this case you need to add water to the bowl and make sure that the dish does not burn, as the water will boil away quite quickly. If you use the “Stew” mode, then it is possible to cook a stew with meat in a slow cooker without adding water at all, in the vegetables’ own juice.

Before preparing the dish, you should wash the meat and free it from bones and films, unless the recipe requires otherwise.

Recipe 4. Stew with meat in a slow cooker from poultry “Budget”

Ingredients

Chicken fillet (it’s better to cut it from the frame yourself) – 400 g

Potatoes – 5-6 pieces, depending on size

Zucchini – half a large one or a whole young one (you can use a piece of pumpkin instead of zucchini)

Carrots - a couple of small ones

White cabbage - palm-sized piece

Tomatoes - a couple of small ones (can be replaced with a spoonful of tomato paste or even sauce

Vegetable oil, salt

You can add a clove of garlic or a spoonful of cumin

Cooking method

Cut the chicken fillet into small pieces.

Cut potatoes and zucchini in the same way. If the squash is young, it can be used whole in the stew; if it is a ready-made fruit in the phase of biological maturity, you need to peel it and remove the seeds - just scrape out the entire middle with a spoon, leaving only the walls.

Finely chop the carrots and onions, chop the cabbage into thin and short strips.

Peel the tomatoes, chop them with a knife or chop them with a blender.

Pour two tablespoons of oil into a multicooker, put in the chicken, mix it with onions and carrots.

Place the next layer of zucchini or pumpkin, potatoes and cabbage. Place tomato paste on top.

Stir salt in half a glass of water and pour into the slow cooker. If desired, add garlic, cumin or other spices.

Simmer for 40 minutes.

Serve sprinkled with chopped herbs.

Stew in a slow cooker (with cabbage and eggplant)

Ingredients:

A couple of onions.
5-8 potatoes (depending on size).
White cabbage (can be old or young).
Broccoli, cauliflower (as available).
Pepper.
Eggplant.
Tomatoes or tomato paste.
Zucchini.
A few carrots.
A couple of cloves of garlic.
Spices.
Greenery.
Vegetable oil.

If you wish, you can add slices of sausage, or chicken wings, or other meat to the stew.

Preparation:

We wash all the vegetables and remove any husks, peels or seeds. We cut everything into cubes. Peppers and carrots can be cut into strips, onions can be half rings or even grated (as you like). Eggplants must first be salted and left on a plate so that excess bitterness goes away with the liquid.

As for tomatoes, if you have them, scald them and cut them into cubes; if you don’t have them, add tomato paste to the dish for color, but this is not necessary.

We turn on the device, select the appropriate function for processing vegetables, for example, “baking” or “frying” and begin preparing our stew in the multicooker. Heat a few tablespoons of vegetable oil or bacon (if the stew is meat) for a few minutes, then add the onions and carrots and cook until soft. Gradually add all the ingredients and fry them for a few minutes, stirring.

When everything is fried, add tomato paste and set the “stew” mode.

The duration of cooking stew in a slow cooker is from 40 to 60 minutes, depending on the amount of ingredients and the density of the potatoes, since it is by this that the readiness of the dish is determined. Greens are added before serving or a few minutes before turning off the appliance.

In addition to the listed components, you can add peas, green beans, corn, regular beans and much more to the dish. There are even options for cooking with pumpkin.

Recipe 5. Stew with meat in a slow cooker with champignons

Ingredients

Pork or turkey fillet (you can also use chicken) – 400 g

Fresh champignon (or oyster) mushrooms – 300 g (you can use the same amount frozen)

Tomatoes - a couple of medium-sized pieces

Potatoes – 3 large tubers

Sweet pepper – 1 fruit (you can take a handful of chopped frozen pepper)

Salt, vegetable oil

Mayonnaise – 3 large spoons

Cooking method

Prepare the meat, rinse and cut into small cubes. Cut the mushrooms into large slices. Chop the onion into half rings.

Place the meat, onions and mushrooms in a slow cooker, adding oil, mix everything and simmer for a quarter of an hour.

Peel the potatoes, cut into medium-sized cubes or slices. Finely chop the pepper. Remove the skin from the tomatoes after scalding them with boiling water; chop finely.

Place potatoes and peppers into meat with mushrooms and onions. Mix crushed tomatoes with mayonnaise and add a quarter glass of water (if you used frozen mushrooms, you do not need to add water), add salt, stir with a fork or whisk and pour the resulting stew sauce over it.

Simmer for about an hour, setting the appropriate mode.

Stew with meat in a slow cooker: tricks and useful tips

Eggplants, zucchini and zucchini can be peeled before adding to the stew, or they can be left with the skin on if it looks good and is not particularly damaged.

It is usually recommended that after the eggplant is cut, sprinkle it 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 peculiar bitterness, just rinse the eggplant pieces so that they absorb less oil, without leaving them to infuse in salt.

Stew with meat and potatoes in a slow cooker

Meat stew with potatoes and other vegetables is a hearty, tasty and healthy dish that is very easy to prepare in a slow cooker. Much easier than any other way.

This dish combines a main dish and a side dish. Thanks to the meat, the stew turns out to be satisfying and nutritious, and vegetables will provide our body with vitamins and fiber in abundance, without which the normal digestion process is unthinkable.

You can use almost any meat for preparing stew in a slow cooker according to this recipe. This time I used beef, the dish with it turns out to be truly dietary and low-calorie. If you make a stew with pork, it will turn out more tender, fatty and tasty. You can also quite safely vary the vegetables, for example, if you are very worried about your figure, put fewer potatoes and more cabbage. And so, and so it turns out just delicious!

Recipe for meat stew with potatoes in a slow cooker

Products for cooking:

Half a kilo of meat - beef
One onion
Carrots - three pieces
Potatoes – 6-8 tubers
Cabbage – 300-400 grams
Tomatoes - two pieces
Bell peppers - two pieces
Garlic – two to three cloves
Salt, spices
Water – 200 ml

How to cook meat stew with potatoes in a slow cooker:

We clean the beef meat from films and tendons, if necessary, rinse it under cold water, dry it and cut it into small pieces. Fry the beef in a multicooker on the BAKE mode for 20 minutes, without adding oil.

Peel the onions, carrots and garlic, remove seeds from the peppers. Chop the onion and carrots into cubes, cut the bell peppers into cubes, and finely chop the garlic. Add vegetables to meat and continue frying for another 10 minutes.

Peel the potatoes and cut them into cubes, and place them in the slow cooker after the vegetables.

Next, add the shredded cabbage.

Lastly, add the diced tomatoes.

Add salt, spices, pour a glass of hot water, stir and turn on the baking mode for 60 minutes.

You can also select the simmering mode for 2 hours.

The signal beeps, which means the dish is ready. Place the meat stew on plates and serve, sprinkled with chopped green onions. Bon appetit!

The result is a hearty second course that can feed not only the whole family, but also guests. In the fall, while fresh vegetables are still abundant, it’s time to prepare vegetable stew with meat.

Stew with potatoes in a slow cooker

Ingredients for making potato stew:

5 – 7 potatoes;
meat (chicken fillet or pork) – 500 gr.;
cabbage – 500 gr.;
tomatoes;
Bell pepper;
a couple of carrots and an onion;
vegetable oil;
bay leaf, cardamom;
salt.

We wash the meat and cut it into cubes with sides about 2 cm. Set the “Baking” mode. Pour vegetable oil into the bowl. Fry the meat for about 15 minutes. Cut carrots, onions and bell peppers, seeded, into small pieces. First add the carrots to the slow cooker and simmer for a few minutes. Then onions, peppers.

Cut the peeled potatoes into cubes the same size as for meat. Place in a bowl. Followed by shredded cabbage and finely chopped tomatoes. Salt, add spices and one glass of hot water.

Turn on the “Extinguishing” program for 30 minutes. The total time to prepare the stew takes about 50 minutes. The finished potato stew can be garnished with chopped green onions.

stew with meat in a slow cooker

Catherine came across excellent meat pork ribs... And she decided to once again pamper her boys with a delicious second course. It was decided to cook a vegetable stew with ribs. Agree, it is not only tasty, but very satisfying and home-like. Cooking such a stew in a slow cooker is generally a pleasure. I put everything in, and the multicooker does the cooking and the dishes always turn out wonderful... The vegetables are not overcooked, and the meat is always tender, melting in your mouth...

Required:

Pork ribs - 1 kg.
Tomatoes - 1-2 pcs.
Onions -2 pcs.
Carrots - 1-2 pcs.
Bell pepper - fresh or frozen - 1 pc.
Potatoes - about 1 kg.
Garlic - 1-2 pcs.
Greens - a handful.
Vegetable oil
Salt and pepper - to taste
Spices - optional (Ekaterina uses universal seasoning)
Water or broth - 1 glass (optional) Ekaterina Do not add a single gram of water, everything will stew in its own juice.

How to cook a delicious vegetable stew with ribs in a slow cooker:

Chop the ribs into suitable size pieces and wash them. Place in a multicooker bowl and fry until golden brown on the FRY mode with the addition of vegetable oil.

When the ribs are fried, add the diced potatoes.

Grate the carrots on a coarse grater or cut them into strips, chop the onions, add frozen chopped bell peppers, tomatoes, garlic, herbs, spices, salt, pepper.

A delicious, satisfying dinner is guaranteed for you and your family.

Svetlana, the author of the recipe Ekaterina and my home kulinarochka2013.ru wish you all a bon appetit!

How to cook delicious fried potatoes in a Redmond slow cooker - you will find a step-by-step recipe with photos

Description of preparation:

Are you the proud owner of a helper car, but don’t know how to cook a delicious stew with meat in a slow cooker?
So this simple recipe will come in handy for you. Stew in a multicooker is prepared without your participation; all you have to do is prepare the vegetables and put them in the multicooker bowl. And you can calmly go about your business. If you change the set of vegetables for the stew, each time you will have a new dish with a new taste. It's very convenient, isn't it? Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Beef / Mushrooms Dish: Hot dishes / Stew

Vegetable stew with beef in a slow cooker

Cooking vegetable stew with beef in a slow cooker is much easier than on the stove. There is no need to constantly be in the kitchen and constantly make sure that nothing burns, or that the vegetables do not become watery or the meat becomes dry. In a slow cooker, the stew always turns out juicy and tender.

– beef – 400 g;

– fresh potatoes – 5-6 pcs.; – zucchini – 1 pc. (if large, then half); - eggplant - 1 pc.;

– white cabbage – 300 g;

– onions – 1 pc.; – fresh tomatoes – 2 pcs.;

– sweet bell pepper – 1 pc.;

Peel and cut the potatoes into cubes, add them to the meat when it has already been fried for half an hour. Set the timer for 15 minutes and continue cooking in the “Baking” mode. In the meantime, prepare the rest of the vegetables: peel and cut the tomatoes and cabbage into small pieces, grate the garlic or put it through a garlic press, remove the seeds from the eggplant and bell pepper and cut into strips. Add the vegetables to the meat and potatoes, add ketchup or tomato paste, stir, salt and pepper to taste and cook the stew for another 20 minutes in the “Baking” mode with the lid tightly closed.

In the “Baking” mode, the liquid from the vegetables will evaporate and the dish will turn out thick. But if you want the stew to have plenty of vegetable juice, at the last stage switch to the “Stew” mode and set the timer for 30 minutes. Ingredients: - beef - 1 kg; - carrots - 0.5 kg; - potatoes - 600 g (5-6 tubers); - Brussels sprouts - 300 g; - onions - 2 pcs.; - garlic - 3-4 cloves; - celery - 2 stalks; - champignons - 200 g; - beef or vegetable broth - 2 cups ;- tomato paste – 5-6 tbsp;- vegetable oil – 2-3 tbsp;- dark beer – 360 ml;- water – 1 tbsp;

– potato starch – 1 tbsp;

– salt and spices to taste. Chop the beef coarsely, roll the pieces in flour. Pour vegetable oil into the multicooker bowl, add the meat and fry in the “Fry” mode with the lid open until well browned. Transfer the browned beef to a bowl, wash and dry the bowl. Place prepared vegetables on the bottom: coarsely chopped potatoes, carrots, onions, garlic, celery. Add champignons cut lengthwise, cabbage (no need to cut it) and spices. Add some salt. Place the browned beef on top.

Vegetable stew with zucchini in a slow cooker

Ingredients for making zucchini stew:

a couple of zucchini;
4-6 potatoes;
tomatoes;
Bell pepper;
carrots and onions;
a couple of cloves of garlic;
celery root, greens;
vegetable oil;
Provençal herbs, marjoram;
salt.

Each type of vegetable takes a different time to cook. We start cooking with the ingredients that take the longest to cook. This will help prevent the puree from ending up with soggy bits. You cannot stir vegetables while stewing. This way they will retain their shape. Before cooking, thoroughly wash all vegetables.

Peel the carrots and cut into large cubes. Pour vegetable oil into the multicooker. Set to “Baking” mode. Add the carrots and let them simmer. At the same time, the multicooker lid must be closed.

We cut the onion. Add to carrots. Cut the sweet pepper in half and remove the seeds. Place the chopped cubes in a slow cooker and mix.

Peel the zucchini and potatoes. Cut into medium sized cubes. Place the zucchini in the slow cooker first and the potatoes on top. Next, add chopped tomatoes and finely chopped garlic. Sprinkle with salt and spices. We do not add water, as the zucchini and tomatoes will release juice.

In the “Quenching” mode, turn on the multicooker for 35 minutes. After the signal sounds about readiness, mix carefully. Let it brew for about 10-15 minutes. Decorate with greens before serving. Total cooking time is 45-50 minutes.

Vegetable stew with meat in a slow cooker

If you have at least once tried to cook vegetable stew with meat in a slow cooker, then you have probably noticed that in this wonderful saucepan it turns out much juicier and more aromatic than cooked on the stove.

This difference is probably explained by the fact that in a slow cooker the products are slowly simmered at a stable, constant temperature, retaining almost all of their beneficial properties.

Fresh or frozen vegetables are suitable for preparing stews, and their quantity (in terms of variety and weight), as a rule, is taken arbitrarily. In this case, any meat is suitable, but if you use chicken for vegetable stew, the cooking time will be significantly reduced (at least by half).

The weight of vegetables is indicated in its pure form - without peel, husk and seeds.