Stew in a slow cooker

Stew in a slow cooker turns out tastier than in the oven or even the most fashionable cauldron. Don't believe me? Try it yourself and see for yourself! A multicooker is an absolutely perfect device for all kinds of stewing, and even more so for meat. After all, even the worst meat, after several hours in the “Stewing” mode, comes out soft, boiled and fragrant.

Stew in a slow cooker is most often prepared directly in the bowl and later either served to the table immediately or rolled into sterile jars. And if you are lucky enough to have a multi-cooker with a huge bowl capacity, you can cook the stew directly in jars - such a preparation can be stored for up to six months! In general, first things first.

First, let's decide what kind of meat is best suited for making stew in a slow cooker? Completely at least! Pork, beef, chicken, and, in general, it doesn’t matter what kind of poultry. Having decided on the meat, prepare it for stewing. Peel the skin with a knife if it is pork or beef, or simply wash it thoroughly. The skin does not need to be removed, just like the bones. It is better to take fattier pork so that the stew comes out juicy. Cut the tubular bones. There is no need to add any spices or salt for the first 3-4 hours. This is if the stew is cooked in a bowl. For the stew, everything is put in jars right away.

If the stew in a slow cooker is prepared for the next consumption, and not for storage, then the method is as follows:

Chop the meat not very finely.
Cut the bones.
Place everything in a bowl, close the lid and set the “Stew” mode for 4 hours.
When the time is up, add salt, peppercorns and bay leaves, as well as the rest of the spices and ingredients specified in the recipe, close the lid and set the “Stew” mode for another 2 hours.
Ready! The most delicious, aromatic and most importantly necessary stew in a slow cooker is waiting to be served!

If you decide to prepare meat in the form of stew for the winter, then in addition to meat and spices, you need to stock up on sterilized glass jars with screw-on lids. This is an option if you decide to use the multicooker almost like an autoclave. If you seal cans of stew after production, tin lids are also suitable for sealing, but they must be of very high quality, do not skimp on this. To make stew in jars we do this:

Sterilize jars with a volume of 0.5, 0.6 or 0.7 liters, and also boil the lids. Boil longer, it's meat after all.
Place the pieces of meat in jars, add salt and pepper to taste, add a bay leaf and screw on the lids.
Place a rag on the bottom of the bowl, place the jars and fill with cool water.
Close the lid of the multicooker, turn on the “Stew” mode for 6-7 hours, and after the signal sounds about the end of the mode, leave the jars in the multicooker until they cool completely.

Stew in a slow cooker, even according to the most ordinary recipe, will turn out a thousand times tastier than store-bought. And even if you’ve already figured out how to cook stew in a slow cooker, a couple of detailed recipes wouldn’t hurt.

Stewed chicken in a slow cooker

Ingredients:
1 large chicken,
3-5 black peppercorns,
2 bay leaves,
salt to taste.

Preparation:
Wash the chicken, dry it and cut into medium pieces. Do not remove small bones. The skin can be removed if you wish. Or you can quit. Place the cooked chicken in a bowl and add a little water. You can avoid adding water, then the stew will turn out very rich, with virtually no broth. Close the lid and set the “Stew” mode for 3 hours, then add spices and salt and continue cooking in the same mode for another 1 hour.

Larisa Shuftaykina 4 hours

Turkey stew in a slow cooker is prepared using a similar method.

Turkey stew in a slow cooker

Ingredients:
1 kg turkey meat,
½ cup.
water, salt, black peppercorns, bay leaf - to taste.

Preparation:
Meat from all parts of the turkey is suitable for stewing, but most often, either drumsticks or breast fillet are used. Breast stew is practically dietary! Cut the turkey into pieces approximately 2 by 2 cm and place in a multicooker bowl. Add all the spices, salt to taste (you can take a little more salt if the stew is to be stored in rolled up jars). Close the lid and set the “Extinguishing” mode for 4 hours. Place the finished stew into sterilized jars or consume immediately after preparation.

Stewed pork in a slow cooker

Ingredients:
2 kg of pork,
10 black peppercorns,
2 bay leaves,
salt to taste.

Preparation:
Wash the meat, dry on a towel.
Cut into medium sized cubes. If there are a lot of extra veins, remove them. Although, in principle, everything is boiled. Place all the meat in a bowl. There is no need to add any oil or fat. There is also no need to add water, the meat will still turn out juicy and tender. Close the lid and set the “Extinguishing” mode for 5 hours. When the time is up, add spices and salt to taste, stir and turn on the same mode for another 1 hour. After cooking, you can serve the stew on the table or carefully sterilize the jars and lids, spread the hot stew over them, add the broth released during stewing, and roll up. Stew prepared in this way can be stored for up to six months, but strictly in the refrigerator.

Larisa Shuftaykina 6 hours

Beef stew in a slow cooker

Ingredients:
1.5 kg of beef,
black peppercorns, bay leaf, rosemary, salt - to taste.

Production:
Beef for making stew can be either lean or fattier. Wash the meat properly, dry it and cut it into cubes, not very large, about 2 by 2 cm. Place the meat in a bowl and close the lid. No need to add water. Turn on the “Extinguishing” mode for 4 hours. During this time, look under the lid several times - if the meat is a little dry and is about to burn, you can add half a glass of boiling water. After 3 hours, add spices and salt and continue cooking for another hour.

Stewed bunny in a slow cooker

Ingredients:
3-4 kg of bunny meat,
100 g of lard,
bay leaf, black peppercorns, salt - to taste.

Manufacturing:
Before manufacturing, the bunny must be soaked in clean, cool water until such a state that no blood is released from the meat (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . Cut the meat into similar small pieces and place in a bowl. Turn on the “Baking” or “Frying” mode and fry the meat until slightly golden brown, add salt and pepper to taste. Cut the lard into small cubes and place in a bowl with the meat. Change the mode to “Stew”, set the time to 4 hours, close the lid and go about your business, the multicooker will do everything for you. Somewhere half an hour before the end of the mode, put the lids on a boil and sterilize the jars (you can do this in a hot oven and throw them there until it’s time to lay out the meat, but the jars must be hot). Place the finished stew into jars, pour in the broth and roll up. Cool under a towel or fur coat. Store the workpiece in a cool place.

Stew in a slow cooker can be simply prepared using the autoclave principle - straight away in jars. Here are a few examples of such production. True, this recipe requires a multicooker with a spacious bowl. For multicookers, take the corresponding amount of goods much less. Calculating the quantity is absolutely easy!

Stewed pork in jars

Ingredients for 4 500 ml jars:
2.4 kg pork pulp,
240 g lard,
4 tsp.
salt, 4 bay leaves,
16 black peppercorns,
12 aromatic peppercorns.

Production:
Place 1 tsp on the bottom of each cleanly washed jar. salt, add 1 bay leaf, 4 black peppercorns and 3 aromatic peppercorns. Cut the meat into similar pieces measuring approximately 2 by 2 cm, place in jars, compact well so that there is no air. Place lard on top of the compacted meat, minced or cut into very small cubes. Make sure that there is about two fingers of free space left in the jar, otherwise the lid will come off when boiling. Seal the jars with sterile screw caps. Place a napkin at the bottom of the bowl and place the jars so that they do not touch each other. You can put a rag between them. Pour water into the bowl so that it does not completely cover the jars in the bowl. Approximately to the shoulders. Close the multicooker lid and set the “Stew” mode for 6 hours. When the signal sounds about the end of the mode, turn off the multicooker and let the jars in it cool completely. Afterwards, remove the jars, wipe them, cool in the refrigerator and store in a cool place.

According to this recipe, you can prepare stew in jars from any kind of meat. Beef for stew is the most successful choice; it really retains its own taste. You can take lean beef, you can add fat - the choice is yours. Larger pieces can be created. Add spices to taste. Create an assorted stew... In general, everything is at your discretion! And your multicooker assistant will cook everything as it should.

Stew in a slow cooker is simple, cheap, although slow, but guaranteed to be delicious! Bon appetit and the latest culinary discoveries!

Stew in a slow cooker - recipes with photos. Making homemade stew in a slow cooker

Why do all people, without exception, adore stew? Because with its help, the family and guests will be fed deliciously and satisfyingly. Using stewed meat and everything that was left in the refrigerator, resourceful housewives prepare a royal dinner. But in order to create a stew that is truly tasty and healthy, it must be prepared at home. Stew in a slow cooker is the key to a perfectly prepared dish for future use. And it doesn’t matter what kind of meat will be used: pork, chicken, bunny, turkey or beef - the multicooker will make any of it savory.

How to cook stew in a slow cooker

A multicooker will prepare the most tender homemade stew, and if the device is also a pressure cooker, then the process will be fast. Choose any kind of meat to suit your taste: beef, pork with sinews or cartilage, add lamb, a couple of chicken thighs with skin and you’ll get a stew - you’ll lick your fingers! If you want an aristocratic option, there are no problems. Buy sliced pork and beef pulp, but in this case it is better to choose fatty pieces: the jelly in the stew is achieved after the fat has boiled away. Pay special attention to the cutting properties. It does not have to be frozen, but only fresh.

For our dish, we will take 500 g of sinewy beef, 300 g of lamb and 700 g of a fatty piece of pork. Cut everything into medium pieces, pepper, add salt to taste, and add a couple of bay leaves. Mix thoroughly and let it brew for about 40 minutes. There is no need to add water, because during the marinade process the cutting will give juice, which will be enough for the dish. After 40 minutes on the multicooker, turn on the stewing mode for 2 hours and load everything into it. After the sound signal, we leave the pressure at three, continuing to “simmer” our stew for another hour and a half, then put the finished product into jars.

Stewed chicken

Chicken stew in a slow cooker is even easier to prepare. Chicken in this miracle technique comes out tender and juicy. For this recipe, take 4.5 kg of gutted, unfrozen chicken and cut it into pieces. First, we cut the carcass in half lengthwise, and then cut off the ham from each part, dividing it into thigh and drumstick. Using a sharp cutting knife, we cut off the neck for broth, and carefully wash any piece under running water to remove dirt and dried blood (the internal environment of the human and animal body) . Then we remove the skin from all the pieces, wiping them dry with a cardboard towel.

We cut the flesh from the bones, but do not throw away the bones, they will also be needed for the broth. The multicooker container is the right size for the amount of meat, so we lay out all the processed pieces, adding a small amount of water (100 ml). The chicken will provide the rest of the liquid during cooking. The multicooker is set to simmer for 4 hours, but before the end of the program, add dark peppercorns, bay leaves, salt to taste, mix and leave to cook until the end. After finishing the regime, sterilize the jars, place the finished chicken and close the lid tightly.

Homemade elk stew

Not many people have had the opportunity to try elk meat, but those who have tried elk stew will certainly confirm that this dish is amazing. Be sure to try elk meat, because elk meat is easy to prepare for future use at home, even if you do not have outstanding culinary abilities. If you follow the manufacturing technology correctly, then the multicooker will prepare everything without the help of others. The taste of elk meat is reminiscent of beef, so it mixes perfectly with pasta, potatoes, pearl barley, and buckwheat.

You only need to prepare for stewing pieces of meat without bones, peeled from films, finely chopped, as for beef stroganoff. For one kilogram of elk fillet, you should purchase 60 g of fatty lard without a slot, add 6 pcs. bay leaves and about 90 g of salt. For piquancy, add a mixture of hot peppers (10 g). Next, we cut the elk meat into thin pieces and beat it, because it is a bit dry and rough. If the animal was over 3 years old, then the meat must be soaked in snow-white wine for about 8 hours.

Later, the elk meat is placed in the multicooker container, a little vegetable oil is added, then we fry it in the frying mode for a couple of minutes until it is slightly crusted, and then we switch to the stewing mode, setting the multicooker for an hour and a half. After finishing this program, the device should automatically switch to the heat maintenance mode, so we leave the multicooker running for a few more hours, after which we add chopped onions, grated carrots and other vegetables to taste. Salt and pepper the elk meat and add any herbs to taste.

Beef stew

Beef stew is the easiest way to prepare in a slow cooker. To do this, you should stock up on 2 kg of beef, after which we rinse the meat, dry it with a kitchen towel, cut it, and put it in the multicooker bowl. Beef is not fatty, so it is better to add lard, about 100 g per kilogram of beef. Set the multicooker to simmer for 4 hours and leave the dish to cook.

When one hour remains before the end of time, the meat should be seasoned with spices, salt, bay leaf and herbs, if desired. After cooking is completed, the stewed beef with the resulting fat is put into jars and placed in a warm place for a day, and then stored in the cold. Stew prepared this way will be stored in the refrigerator without freezing for more than six months.

Stewed pork

It’s unlikely that anyone will be able to give up stewed pork in a slow cooker. This is a unique delicacy and a huge help to the housewife when there is no time to cook. Pork stew prepared at home is much healthier than any store-bought canned meat, where it is not clear what the ingredients are. From time to time it is simply impossible to do without stewed meat, stored for future use, especially if you urgently need to feed several people and a can of stewed meat quickly turns into a whole pan of naval pasta or the most delicious homemade borscht.

So, the recipe for traditional pork stew:

We take about 3 kg of meat, rinse it under running water, remove films, but do not over-soak it. If you want to use a pork head, then you need to soak it for 6 to 8 hours in advance. Before cooking, it is better to dry the meat with a towel, because the less water that gets into the multicooker, the tastier the finished stewed pork will be.
After all the preliminary procedures, cut the pork into small pieces, no larger than a chicken egg, observing the proportions of fat content. If the meat mixture is fatty, it will taste like lard, and when there is not enough fat, the stew will not be very tasty.
Lay out the pieces, add spices, bay leaf and turn on the multicooker for 4-6 hours (time depends on the density of the pork). After making the stew, it is best to store it in sealed containers in the cold. Hermetically sealed pork stew must be prepared using autoclaving to ensure its food safety. The photo shows the use of autoclaving:

The meat is boiled down and disintegrates into individual fibers. Three kilograms of pork will presumably fill a 3-liter container of stew. The slow cooker makes the stew juicy and savory, so the housewife is always sure that she is feeding her family and guests with natural, high-quality products. Pork stew is stored in an unsealed container for up to 2 months in the freezer.

Stewed bunny

We want to prepare stew in a slow cooker for future use, but in order for the meat to be stored for a long time, lard is needed. For fatty pork, no additional fat is required, but for a diet bunny you need to take lard, because rabbit meat is light meat. In order to try tender rabbit stew cooked in a slow cooker, we will need:

Wash the bunny carcass, cut off the meat pulp.
Towel-dried rabbit meat is cut into small pieces about 2 cm and salted. Set the multicooker to frying mode, place and fry the meat for a couple of minutes until it is golden brown.
There is no need to cook the lard in advance. The multicooker bowl is filled with chopped pieces of fresh lard (100 g per kilogram of rabbit meat), several dark peppercorns are laid out on top and the stewing program is set for 4 hours. After finishing the program, leave the dish in the multicooker heating mode for a few more hours so that the meat is completely cooked.
Place the stew in pre-sterilized jars, cover with ordinary plastic lids and store in the refrigerator for up to 2 months.

Video recipe: stew in a pressure cooker for the winter

The multicooker will prepare us the most delicious beef stew; you can see how this is done in the video:

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Stew in a slow cooker

Chicken stew in a slow cooker

“When night fell over old India (that is, the dark time of day) , a piercing scream was heard over the fabulous state given to us. It was the sacred sun birds screaming. They announced that night was coming (that is, the dark time of day) and evil spirits, having conquered the sun, were roaming the earth. But by morning the same booming cry of ku-ka-re-ku was again sweeping over India! These were the sun birds reporting that the evil spirits were leaving, morning was soon...” When 2500 years ago the army of King Darius returned from India with rich booty, the warriors, among the rest, brought sun birds home to Persia. And in Persia they also believed the Indian legend, as if sunbirds help the sun fight the darkness. Darius gave the order to keep roosters in any house and strictly forbade killing them. About 2000 years ago, the cockerel and hen appeared on the Black Sea coast, and later began to cluck throughout Rus'. By this time, the cockerel was already looked at not only as an “alarm clock”: chickens were willingly bred and eaten as food, appreciating their tender meat and the nutritional value of their eggs. For us, chicken meat has become a daily product and there are a huge number of recipes for making it. It’s not for nothing that there is a proverb in Rus': “There could be an egg and a chicken, but a fool would cook it up...” I would like to suggest that you cook from chicken what, in my opinion, is the most common dish - chicken stew. And the introduction of a multicooker makes the manufacturing process completely effortless - you only need to cook the chicken, and the “magic pot” will do everything else itself.

Stew in a slow cooker

If you suddenly have a lot of meat in your refrigerator, for example, relatives in the village slaughtered a pig, or bought it cheap at a special offer - prepare a delicious homemade stew! Any kind of meat: chicken, pork, beef - your choice. You can combine a number of types of meat - it will also turn out very tasty. I made it with beef. My husband is simply in ecstasy from the stew given to us. In addition, you will receive a natural product without any additives or preservatives.

Stewed goose in a slow cooker

As you all probably already understand, we raise geese ourselves. That’s why the goose is a frequent guest on our table. I wanted to try goose stew in a slow cooker. It is divinely delicious and very affectionate. And a minimum of trouble. Now goose stew is also a frequent guest on our table.

Vegetable stew with stew in a slow cooker

An indescribably delicious dish, even a child with a sweet tooth ate it with pleasure). Fast, simple and recklessly delicious!

Pea-millet porridge with stewed meat

I apologize to you, gentlemen Cooks, and especially to you, dear gentlemen modernists: to my chagrin, I do not have a camera, and the photos from the phone may not be of high quality. There is no need for a step-by-step recipe; we will have to write it the old fashioned way, perhaps in violation of the traditions of our website.

Stew

Pork neck stew in a slow cooker.

Stew in a slow cooker . Stew in a slow cooker turns out even tastier than the usual method - in a saucepan, in a cauldron.

You can cook any kind of stew in a slow cooker - pork, beef, poultry.

Making homemade stew in a slow cooker for the next time, rolling it into jars and storing it comes down to preparing the meat. For example, pork meat for stewing should be taken with streaks of lard. A similar stew will be quite juicy. You can also add part of the pork head to the pork and its pulp. Then the pork stew will be tender and rich.

The cooked pieces of pork are placed in a slow cooker. Then close the lid of the multicooker and turn on the “stew” or “jelly” mode (if there is such a mode). In general, homemade stew for the winter should be cooked in the “stewing” mode for up to 5 hours, at least. An hour before the end of production, spices are added to the multicooker bowl. For example, in addition to salt and peppercorns, bay leaves and marjoram are suitable for pork.

Beef stew in a slow cooker - healthy and indescribably delicious!

Would you like stew “like in childhood”? Then don’t rush to take it from the store; it’s better to do it yourself. It will be both useful and tasty. Do you think this will require you to spend the whole day at the stove? Absolutely not! There is a “high-speed” and easy method for making such delicious food. Let's go to the kitchen and cook beef stew in a slow cooker!

How to create real beef stew? Lazy method

Store-bought stew has long been “not the same.” You can find anything in it - lard, cartilage, various additives, but not meat! Creating it at home is not so difficult, but it takes a long time. The fastest way to prepare beef stew is in a slow cooker. Even if this is your first experience, it will be successful! Here is the traditional recipe for such a dish.

Ingredients:

beef pulp - 1 kg 500 g;
bay leaves - 3-4 pieces;
onion - 1 large head or 2 small ones;
salt - 1.5 teaspoon;
water - 1 l;
pepper - 1/3 teaspoon spoons;
allspice - 4 peas;
seasonings (optional).

On a note! If you will store the stew for 5 years or longer, then sterilize the jars for an hour and a half!

Manufacturing:

If you do not plan to eat the stew right away, then you need to prepare containers for preservation. Do you want to sterilize jars in a slow cooker, and not in the oven or on the stove? Then do this in advance before adding meat.
Wash the jars thoroughly with soda and place them on the table with their necks up.
Pour 2 glasses of water into the device’s container. Turn on the “Cooking” or “Baking” program. When the water begins to boil, place a steamer stand in the multi-pan. Place the jars on it upside down. Or use another method: place a clean napkin at the bottom of the container and place the jars on it.
Sterilize for about 15 minutes.
Spread a clean cloth on the table (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and place unstained jars on it, bottom up. On a note! Use an oven mitt to remove jars to avoid getting burned!
Wash the lids and place them in boiling water for 15 minutes.
Using a fork, remove the lids from the boiling water and place them inside down on clean tissue (The structure of tissues of living organisms is studied by the science of histology) .
Wash the meat. Let the moisture drain. Carefully cut off all the films, remove the veins, cartilage and bones.
Cut the beef into medium sized cubes.
Place them in the multicooker bowl.
Peel the onion head. Cut it into large pieces.
Throw them in with the meat.
Pour all the ingredients with a liter of unstained water. Stir gently.
Activate the “Cooking” mode and cook the meat for 3 hours.
Open the lid and season the beef with spices. Stir until they are evenly distributed throughout the meat.
Add salt.
Add peppercorns.
Place the bay leaf in the multi-pot.
Close the device cover. Set the “Extinguishing” mode for another 2-2.5 hours. On a note! Perhaps now will not be enough. Be sure to check the readiness of the meat and the presence of water. If the beef turns out to be hard, add water and simmer for another couple of hours.
Finding the readiness of the stew is easy. The meat must be so soft that it simply falls apart into fibers, but at the same time retains its shape.
Place the finished meat in jars under the neck and roll them up with sterile lids.

Advice! It is better to pour rendered pork fat on top of beef stew.

There is only meat in the stew! Recipe without water and onions

Some chefs recommend not adding water and fat to meat. They advise cooking beef only in its juice. Usually there is quite a lot of it. Experts say that such a stew will be even more delicious and tender.

The proportions of the ingredients remain the same (just exclude the water). But this method has some differences from the recipe proposed above. And that's what they are.

The main stages of making stew without water:

Place washed and chopped meat without adding spices into a slow cooker, turn it on and simmer the beef with the lid closed for 6 hours;
one hour before readiness, add seasonings, laurel, mix everything;
after 6 hours, place the finished stew into sterilized jars at the very top;
pour the broth that formed in the slow cooker over the meat;
cover the jars with lids, but do not screw them all the way;
put them in boiling water so that the water reaches the “belt” and sterilize for a quarter of an hour;
deliver the containers and screw the lids until they stop;
turn the jars upside down, wrap them in a blanket and leave to cool on the table;
This stew is best stored at room temperature.

We prepare it deliciously and safely, and store it according to the rules. What do the chefs recommend?

Stew is a long-term storage product. Therefore, if you cook it at home, then it is important to create it not only tasty, but also true. This is what experienced chefs warn about.

Rules for making stew in a slow cooker:

For such meat preservation, only chilled, but not frozen fillets are suitable;
take beef, veal is not suitable for these purposes, it has the least pronounced taste;
roll the cooked stew only into sterilized glass containers, this way the product will be stored for a long time, and you can avoid botulism;
during the manufacturing process, the meat will boil down and lose approximately 40% of its original size, take this into account when purchasing beef;
To prevent tin lids from becoming rusty over time, grease them on the reverse side;
keep the finished stew in a cool, dry place, for example, in the pantry;
If you do not want to sterilize the jars, then cool the finished stew, place it in unstained food-grade plastic containers, seal it with lids and place it in the freezer. Such a product is allowed to be stored for no longer than six months.

Read also:

Stew can help out any dish - from soup to pasta, because it immediately makes it the most satisfying and appetizing. And if it’s homemade, then everyone will like it. Now you can prepare it without actually interrupting other matters. Just prepare the jars, cut the meat, turn on the slow cooker and wait for the beep. And no “watching” near the stove!