Cooking a vegetable stew with beef in a multicooker is much easier than on the stove. You do not need to be constantly in the kitchen and constantly make sure that nothing is burnt, or the vegetables do not become watery, and the meat is dry. In a slow cooker, stews are invariably juicy and tender.
Classic vegetable stew with beef
Ingredients:
- beef - 400 g;
- fresh potatoes - 5-6 pcs.;
- zucchini - 1 pc. (if large, then half);
- eggplant - 1 pc.;
- white cabbage - 300 g;
- onion - 1 pc.;
- fresh tomatoes - 2 pcs.;
- sweet bell pepper - 1 pc.;
- carrots - 1 pc.;
- garlic - 2-3 cloves;
- ketchup or tomato paste - 1 tablespoon;
- tomato juice - 1 glass;
- vegetable oil - 2 tablespoons;
- salt and spices to taste.
The classic recipe allows for the substitution of cauliflower, Brussels sprouts or broccoli. You can also take 100 grams of each type. This will give the dish an even richer taste and the most attractive appearance.
Cut the meat into small pieces. Salt it a little and cover with tomato juice. Let it marinate for 1-2 hours. Peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater. Pour vegetable oil into the multicooker bowl, put the marinated meat, onions and carrots. Turn on the "Frying" or "Baking" mode and fry for 25-30 minutes (you do not need to close the lid tightly).
Peel and cut the potatoes into cubes, add them to the meat when they have browned for half an hour. Set the timer for 15 minutes and continue baking. In the meantime, prepare the rest of the vegetables: peel and cut the tomatoes and cabbage into small pieces, grate the garlic or pass through the garlic, free the eggplant and bell pepper from the seeds and cut into strips. Attach the vegetables to the meat and potatoes, add the ketchup or tomato paste, stir, salt and pepper to taste and cook the stew for another 20 minutes in the "Bake" mode with the lid tightly closed.
In the "Baking" mode, the liquid from the vegetables will evaporate and the dish will be thick. But if you want to have abundant vegetable juice in the stew, at the last stage switch to the "Stew" mode and set the timer for 30 minutes.
Vegetable stew with beef spicy
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 tablespoons;
- vegetable oil - 2-3 tablespoons;
- dark beer - 360 ml;
- water - 1 tbsp.;
- potato starch - 1 tablespoon;
- salt and spices to taste.
Chop the beef coarsely, roll the slices in flour. Pour vegetable oil into the multicooker bowl, put the meat and fry in the "Fry" mode with the lid open until it is well browned. Transfer the sautéed beef to a bowl, wash and dry the bowl. Put prepared vegetables on the bottom: coarsely chopped potatoes, carrots, onions, garlic, celery. Add the mushrooms cut along the length, cabbage (you don't need to cut it) and spices. Salt. Place the fried beef on top.
Put tomato paste in a bowl, add beer and beef broth to it (if it is salty, then do not add salt in the previous step). Stir. Pour this mixture over vegetables and meat in a slow cooker. Close the lid tightly, put it in the "Extinguishing" mode for 1 hour. At the end of the process, dissolve the starch in water, pour into the multicooker bowl, stir, close the lid and cook for another 5 minutes, then let stand in the "Heat" mode for 20-30 minutes to evaporate, like in an oven. Spicy vegetable stew with beef is ready.
