Multicooker stew is one of the favorite recipes. Dishes from beef, pork, chicken, rabbit: simmer meat in a slow cooker

Multicooker stew is one of the favorite recipes. Dishes from beef, pork, chicken, rabbit: simmer meat in a slow cooker

Quenching is a type of culinary processing of foods, which retains many of the original 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.

The use of modern technology makes the process of cooking easy and not particularly troublesome - the stew in the slow cooker will succeed even an inexperienced hostess.

Basic principles of cooking stew in a slow cooker

Stew meat in a slow cooker in natural mode, Quenching. But also others suitable for long languishing are suitable - Milk porridge, Multipovar.

To extinguish you can use any meat - pork, beef, lamb, poultry, rabbit.

Preparation of meat: cleaned from lived and films, wash, chop. Chunks can be large, portioned, and small - depending on which dish is cooked. Bones may also be present or removed.

Before stewing, meat is often fried in a 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.

Beef stew in a slow cooker

A simple recipe for cooking stew in a slow cooker - if desired, it can be varied by adding spices or vegetables.


• Beef - 600-800 grams

• Large onion

• Spoon flour

• Oil or fat for frying

• Bay leaf

• Ground black pepper to taste

• salt

• Water

Method of preparation

Cut the meat into medium slices. If it is with bone, remove the bone - put it on the soup.

Pour oil or fat into the bowl of the multicooker, lower the meat, mix, turn on the Frying mode for 10 minutes.

Lay onion and fry for 10 minutes.

Add flour, mix and turn on for another 5 minutes. You can do all this in a frying pan. Next, add spices to the roasted meat and onions, salt, pour two glasses of water and put on the Quenching mode for an hour.

Serve with a side dish of rice, potatoes, buckwheat.

Refined beef - stew in a slow cooker with vegetables and mushrooms

This dish can be served on a holiday or for a family dinner on a special occasion. The combination of vegetables, herbs, mushrooms and meat gives a bright taste and perfectly nourishes.


• Pound of beef

• Two large bulbs

• 3-4 potatoes

• Large carrot

• 200 grams of any mushrooms

• Half celery stalk

• Clove of garlic

• Spicy herbs - rosemary, marjoram, sage

• Two spoons of butter

• Half a glass of red wine

• Spoon flour

• Water

• Pepper and salt to taste

• Parsley.

Method of preparation

Meat cut into large cubes. Pour the flour, stir, put in a slow cooker and put for 5 minutes on the mode Frying.

Add water and wine to meat - hot water is better. Put on 15 minutes for Quenching.

Meanwhile, peel and chop the vegetables. Carrot slices, diced potatoes, onion half rings, celery straw, garlic plastics.

Put all the vegetables to the meat, put again for 15 minutes Quenching.

Cut the champignons. If it is other mushrooms, forest, then chop and cook for 5 minutes.

The last tab - salt, spices, mushrooms, and again 15 minutes to simmer.

After the signal of the multicooker pour greens and hold for five minutes.

Pork stewed in tomato

From all kinds of meat stewed in a slow cooker, the most satisfying is pork. To slightly neutralize the fat content of this meat, choose sour sauces to it. For example, tomato - it turns out gently, tasty and not hard for the stomach.


• A pound of pork - tenderloin, ribs, neck, lean

• Two onions

• Bay leaf

• A glass of tomato juice

• Fresh tomato or spoon of tomato paste

• A pair of garlic cloves

• Chili - to taste

• Bay leaf

• Dill, basil

• salt

• Spoon butter.

Method of preparation

Fry onion first. Chop into small cubes or quarter rings. Place in the bowl with butter and turn on the Frying mode for 5 minutes. Cut the meat into fairly large pieces.

Put to the bow, turn on the Fry for another 10 minutes.

Then put the tomato or tomato paste, stir well, expose the Fry for another 5 minutes.

Pour all the spices, salt and pour the tomato. If too thick, add with a half glass of water.

Set the Quenching mode for half an hour and make a side dish.

At the end of cooking put chopped greens and close another 5 minutes.

Chicken stew in a slow cooker

Put out the chicken - what could be easier? Quick and always delicious, suitable for any table. The slow cooker makes the process even easier, and sour cream enriches the taste and texture of the cooked dish.


• Chicken breast - two parts, boneless - or chicken legs

• Clove of garlic

• salt

• Butter and vegetable oil in a spoon

• Spices to taste

• A glass of sour cream.

Method of preparation

Chicken cut into small cubes or slices, if the legs - take whole.

Chop garlic finely.

In the bowl of the multicooker add two types of oil and put the meat. Set to Fry mode for 5 minutes.

Sprinkle meat with spices, add garlic, salt and pour sour cream. If there is very little liquid, add a few spoons of water.

Set to Quenching for half an hour. Serve with a side dish or just fresh bread and vegetables.

From nutrition recipes: stewed chicken with beans

Stew in a slow cooker can be cooked without butter, just in its own juice. And if you add beans, come a full and very healthy lunch. Beans can be taken from the jar or boil themselves.


• Chicken fillet - half a kilogram

• Bank of canned beans or boiled glass

• Two tomatoes

• A spoon of tomato paste, if the beans are not tomato

• Dry dill

• Clove of garlic

• Provencal herbs or other spices to taste

• Salt.

Method of preparation

Meat cut into long slices, like beef stroganoff.

Fold in the multicooker bowl. Turn on Baking mode for 20 minutes.

Dip the tomato in boiling water, then in cold water, peel off the skin, chop. Add to the meat.

Put the beans and tomato paste.

Salt, cut in half the garlic and put in a slow cooker.

Sprinkle with herbs.

Set for 30 minutes in Quenching mode.

Rabbit in Milk

Rabbit meat can be a stew in a slow cooker. It is advisable to fry it first, otherwise the rabbit may turn out to be sweet and unpleasantly soft. Roasting compacts tender meat, and stewing in milk makes it fragrant and tasty.


• One rabbit - carcass about one and a half kilograms

• Three onions

• Half a liter of milk

• Waiting for frying oil

• Allspice - five peas

• Seasoning Pepper Mix

• Salt to taste

• Bay leaf.

Method of preparation

Rabbit soak for an hour, then rinse, dry.

Divide the carcass into pieces - about 12-16 pieces.

Pour oil into the slow cooker, put the meat out and put on the Frying mode for 10 minutes.

Peel the onion, shred.

Turn over, fill with onions, put on again for 10 minutes. The rabbit should be reddened.

Stir, salt, add spices and bay leaf.

Pour warm milk to the rabbit was all drowned in the sauce. If the fluid is low, add some water.

Set Quenching mode to 50 minutes. At the end of the meat should be fed sauce, but do not absorb it all. Such a rabbit is good just with white bread, you can serve it with vegetables or other side dish.

Lamb with potatoes in a slow cooker

Cooking a stew in a slow cooker with Asian motifs means taking lamb as a base. Plus suitable spices. And coarsely chopped tasty vegetables will add healthy substances and flavors to the dish.


• Half a kilo of lamb - ribs, neck or other non-rigid part

• Three potatoes

• Two medium carrots

• Large onion

• Three spoons of butter

• Salt to taste

• Seasoning - the amount of optional: black and red hot peppers, cumin, nutmeg, coriander, basil, tarragon.

Method of preparation

Meat divided into any suitable pieces.

Peel and chop vegetables: potatoes for 4-6 pieces, onions with large rings, carrot slices. Pour oil into a slow cooker and put onions, set to cooking mode for 10 minutes.

Add carrots, put on another hot for 5 minutes.

Add meat and spices to vegetables, mix well. Put potatoes on top.

Add water so that the potatoes are hidden.

Set to Quenching mode for an hour.

Serve with fresh or canned vegetables.

Tricks and secrets of cooking 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 small children or the elderly, you can do without frying. Fold the meat with all the ingredients in a slow cooker and turn on the stewing for at least an hour.
  • Before grilling, it is better to dry the meat with a napkin after rinsing.
  • It is better to add salt before stewing, and not during frying. But with spices, the situation is different - some sprinkle meat at once, others add before you extinguish the mode of stewing.
  • If desired, the meat can be marinated before frying - take a little vegetable oil, spices and a pinch of salt, mix and submerge the meat there, mix, leave for half an hour.
  • After the signal of the multicooker, the stew must be left for another 5-15 minutes to infuse the dish, and only then serve. Before that, you can add chopped fresh greens - so she will give all their flavors to the dish.
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