Extinguishing is a type of culinary processing of products, which preserves a lot of initial useful qualities.
Stews are also good for the digestive tract, unlike, for example, fried ones.
It is convenient to stew meat immediately with vegetables - it turns out dishes, which already includes a side dish.
Using modern technology makes the cooking process easy and not very troublesome - even an inexperienced housewife will be able to stew in a slow cooker.
Basic principles of cooking stew in a slow cooker
Stew meat in a slow cooker in the mode, Naturally, Stewing. But others that are designed for long languor are also suitable - Milk porridge, Multipovar.
For stewing, you can use any meat - pork, beef, lamb, poultry, rabbit.
Meat preparation: strip from veins and films, wash, cut. The pieces can be large, portioned, and small - depending on what dish is being prepared. Bones can also be present or removed.
Before stewing, the meat is often fried - in a frying pan or in a slow cooker in the Frying mode.
Then liquid is added - water, broth, cream, milk - and the product is brought to readiness.
Vegetables and spices are added to the meat at the stage of roasting or before stewing, some in the process of stewing.
Slow-cooked beef stew
A simple recipe for stewing in a slow cooker - if desired, it can be varied by adding spices or vegetables.
Ingredients
• Beef - 600-800 grams
• Large onion
• A spoon of flour
• Oil or fat for frying
• Bay leaf
• Black ground pepper to taste
• Salt
• Water
Cooking method
Cut the meat into medium slices. If it is with bone, remove the bone - set aside for soup.
Pour oil into a bowl of a multicooker or put fat, lower the meat, mix, turn on the Frying mode for 10 minutes.
Lay onions and fry for 10 minutes.
Add flour, mix and turn on for another 5 minutes. You can do all this in a pan.
Next, add spices, salt, pour two glasses of water to the fried meat and onion and put on the mode of stewing for an hour.
Serve with a side dish of rice, potatoes, buckwheat.
Gourmet beef - stew in a slow cooker with vegetables and mushrooms
This dish can be served for a feast or a family dinner for a special occasion. The combination of vegetables, herbs, mushrooms and meat gives a bright taste and perfectly saturates.
Ingredients
• Half a kilogram of beef tenderloin
• Two large onions
• 3-4 potatoes
• Large carrots
• 200 grams of any mushrooms
• Half a celery stalk
• garlic clove
• Spicy herbs - rosemary, marjoram, sage
• Two tablespoons of oil
• Half a glass of red wine
• A spoon of flour
• Water
• Pepper and salt to taste
• Parsley greens.
Cooking method
Cut the meat into large cubes. Sprinkle with flour, stir, put in a slow cooker and put on frying for 5 minutes.
Add water and wine to meat - water is better than hot. Put for 15 minutes on Extinguishing.
Meanwhile, peel and chop the vegetables. Carrots in circles, potatoes in cubes, onions in half rings, celery straws, garlic plastic.
Put all the vegetables to the meat, set again for 15 minutes. Stew.
Mushrooms cut. If these are other mushrooms, forest, then chop and cook for 5 minutes.
The last bookmark is salt, spices, mushrooms and again 15 minutes on Braising.
After the multicooker signal, add greens and hold for five minutes.
Pork stewed in tomato
Of all types of meat stewed in a slow cooker, the most nutritious is pork. To slightly neutralize the fat content of this meat, choose sour sauces for it. For example, tomato - it turns out gently, tasty and not hard for the stomach.
Ingredients
• Half a kilogram of pork - tenderloin, ribs, low-fat neck
• Two onions
• Bay leaf
• A glass of tomato juice
• Fresh tomato or a spoonful of tomato paste
• A pair of garlic cloves
• Chili pepper - to taste
• Bay leaf
• Dill, basil
• Salt
• A spoonful of oil.
Cooking method
Fry the onions first. Chop into small cubes or quarter rings. Place in a bowl with oil and turn on for 5 minutes on the frying mode.
Cut the meat into fairly large pieces.
Put to the onion, turn on the Fry for another 10 minutes.
Then put the tomato or tomato paste, mix well, set the fry for another 5 minutes.
Pour all the spices, salt, pour tomato. If too thick, add half a glass of water.
Set the Extinguishing mode for half an hour and garnish.
At the end of cooking, put chopped greens and close for another 5 minutes.
Multicooked Chicken Stew
Stew chicken - what could be easier? Fast and always tasty, suitable for any table. A slow cooker makes the process even easier, and sour cream enriches the taste and texture of the cooked dish.
Ingredients
• Chicken breast - in two parts, without bone - or chicken legs
• garlic clove
• Salt
• Butter and vegetable oil on a spoon
• Spices to taste
• A glass of sour cream.
Cooking method
Cut the chicken into small cubes or slices, if the drumsticks - take the whole.
Chop the garlic finely.
In the multicooker bowl add two kinds of butter and put the meat. Set to Fry mode for 5 minutes.
Sprinkle meat with spices, add garlic, salt, pour sour cream. If there is very little fluid, add a few tablespoons of water.
Put on Extinguishing for half an hour. Serve with a side dish or just fresh bread and vegetables.
From recipes for proper nutrition: stewed chicken with beans
Stew in a slow cooker can be cooked without oil, just in your own juice. And if you add beans, you will get a full and very useful lunch. Beans can be taken from a jar or boiled by yourself.
Ingredients
• Chicken fillet - half a kilogram
• A can of canned beans or a glass of boiled
• Two tomatoes
• Spoon of tomato paste, if beans without tomato
• Dry dill
• garlic clove
• Provencal herbs or other spices to taste
• Salt.
Cooking method
Cut the meat into long slices, like beef stroganoff.
Fold in the multicooker bowl. Turn on the Baking mode for 20 minutes.
Dip the tomato in boiling water, then in cold water, peel, chop.
Add to meat.
Put the beans and tomato paste.
Salt, halve the garlic and put in a slow cooker.
Sprinkle with herbs.
Set for 30 minutes in Extinguishing mode.
Rabbit in milk
Stew in a slow cooker can be rabbit meat. It is advisable to fry it first, otherwise the rabbit may turn out to be sweetish and unpleasantly soft. Roasting condenses tender meat, and stewing in milk makes it aromatic and tasty.
Ingredients
• One rabbit - a carcass of about one and a half kilograms
• Three onions
• Half a liter of milk
• Oil waiting for frying
• Allspice - five peas
• Seasoning Pepper Mix
• Salt to taste
• Bay leaf.
Cooking method
Soak the rabbit for an hour, then rinse, dry.
Divide the carcass into parts - about 12-16 pieces.
Pour the oil into the slow cooker, put the meat out and put on the frying mode for 10 minutes.
Peel the onion, chop.
Turn over, cover with onion, set again for 10 minutes. The rabbit should be browned.
Stir, salt, add spices and bay leaf.
Pour with warm milk so that the rabbit is completely drowned in sauce. If there is little fluid, add a little water.
Set Extinguishing mode to 50 minutes. At its end, the meat should be saturated with sauce, but not soak it all. Such a rabbit is good just with white bread, you can serve it with vegetables or another side dish.
Lamb with potatoes in a slow cooker
To cook stew in a slow cooker with Asian motifs - this means taking lamb as a basis. Plus suitable spices. Coarsely chopped tasty vegetables will complement the dish with useful substances and tastes.
Ingredients
• Half a kilogram of lamb - ribs, neck or other non-rigid part
• Three potatoes
• Two medium carrots
• Large onion
• Three tablespoons of oil
• Salt to taste
• Seasonings - quantity as desired: black and red hot peppers, zira, nutmeg, coriander, basil, tarragon.
Cooking method
Divide the meat into any suitable pieces.
Peel and chop the vegetables coarsely: potatoes into 4-6 parts, onions in large rings, carrots in circles.
Pour oil into the slow cooker and put onions, set to Fry mode for 10 minutes.
Add carrots, put another on Fry for 5 minutes.
Add meat, spices to vegetables, mix well. Put potatoes on top.
Add water so that the potatoes are hidden.
Set to Extinguishing for an hour.
Serve with fresh or canned vegetables.
Tricks and secrets of cooking a stew in a slow cooker
It will be tastier to pre-fry the meat in a slow cooker on the Frying program or in a pan. However, if you need a dish for diet food, for young children or the elderly, then you can do without frying. Put the meat with all the ingredients in a slow cooker and turn on stewing for at least an hour.
Before frying, it is better to dry the meat with a napkin after washing.
It is better to add salt before stewing, and not during frying. But with spices, things are different - some sprinkle meat immediately, others add before setting the mode of Extinguishing.
If desired, the meat can be marinated before frying - take a little vegetable oil, spices and a pinch of salt, mix and load the meat there, mix, leave for half an hour.
After the multicooker signal, the stew must be left for another 5-15 minutes, so that the dish is insisted, and only then serve. Before this, you can add chopped fresh herbs - so she will give all her aromas to the dish.
