Some housewives consider beef difficult to prepare meat and therefore have permanently excluded it from their diet. To change your opinion about the product under discussion, you should try cooking it in a “smart pan”. After all, beef in a slow cooker always turns out tasty, aromatic, and satisfying.

Ingredients: a little more than half a kilo of beef, 2 onions, 3 tbsp. tomato paste, bell pepper, 1 tbsp. wheat flour, 2 tbsp. fat sour cream, carrots, 1 tbsp. water, salt, aromatic herbs.

The meat is finely chopped and cooked in frying mode for half an hour in a small amount of fat.
Then the beef is cooked with onions, peppers and carrots.
For the sauce, mix water, sour cream, flour, pasta. The ingredients are salted and seasoned with selected spices.
The meat and vegetables are poured with sauce and simmered for 80-90 minutes in the “Stew” program.

It is also advisable to leave beef goulash in a slow cooker for another 15-20 minutes on heating.
As a vegetable base, you can use zucchini, pumpkin, green beans, and garlic pods.

How to cook beef stroganoff?

Ingredients: 640-670 g of beef pulp, 2-4 garlic cloves, a tablespoon of tomato paste, 3 tablespoons each of mustard and homemade sour cream, onion, spices, salt.

The washed, dried and cut into pieces meat is thoroughly rubbed with mustard. The beef should sit in this marinade for about 15 minutes.
Next, the meat along with onion cubes is placed in a bowl and fried in a suitable mode for about 20 minutes.
The remaining ingredients are mixed in a separate bowl. The garlic is first grated or passed through a press. The resulting sauce is diluted with water and poured onto the meat.

The aromatic beef stroganoff will be stewed in a slow cooker for 110-120 minutes.

Beef stewed with potatoes

Ingredients: 450-480 g of moderately fatty boneless meat, large onion, dry garlic, half a kilo of potatoes, a pinch of sweet paprika, salt.

The beef, cut into neat pieces, is fried in the bowl of a “smart pan” until golden brown.
The onion is turned into a paste in a blender and added to the meat. The ingredients are stewed in a suitable program for 30-35 minutes.
After this, potato cubes are poured into the container. There is no need to add salt or seasonings yet. The same mode is set for another half hour.
Only 5-7 minutes before cooking, salt and seasonings are added to the dish.

Tender beef stewed in a slow cooker with potatoes is a complete nutritious lunch for the whole family or even a treat for the holiday table.

Pilaf in a slow cooker

Ingredients: half a kilo of meat pulp, 3 onions, 2 multicooker glasses of long grain rice, garlic to taste, 3 carrots, table salt.

Lean beef without veins or film is cut into small pieces. They are fried in hot oil in a suitable program for 15-20 minutes. In this case, the cover of the device is left open.
When the meat reduces in size and darkens, add small onion cubes to it. Together, the ingredients cook for another 6-7 minutes.
Large carrot sticks are added to the ingredients. The mass is cooked in the same program for another 8-9 minutes.
All that remains is to add salt, chopped garlic, and pre-washed rice.
Approximately half a liter of water is poured onto the food. The dish is prepared in pilaf mode for 40-45 minutes.

There is no need to stir the dish, otherwise it will not turn out crumbly.

Basic recipe

Ingredients: 750-850 g of beef, 3 tablespoons of tomato paste, 2 onions, 5-6 potatoes, 3 pickles, 1.5-2 cups of filtered water, dry garlic, sweet paprika, table salt.

Pieces of meat with thin onion rings are cooked for 15-17 minutes in a program intended for frying.
Next, pour the pickled cucumber cubes into the pan. When all the products are well fried, paste is added to them.
All that remains is to pour salt and seasonings into the container and fill everything with hot water.
In the stewing program, the dish will simmer under the lid for 90-110 minutes.
About half an hour before cooking, add cubes of potatoes boiled until half cooked into the bowl.

Potatoes can also be pre-fried in a little oil.

Roast beef

Ingredients: a little over half a kilo of beef pulp, 60 g of high-quality butter, a large onion, 6-7 small potato tubers, a teaspoon of ground black pepper, large carrots, 4-6 garlic cloves, salt.

Onion rings and carrot sticks are sautéed in butter in the frying program. Then the vegetables are cooked together with the pieces of beef until it darkens.
All that remains is to put potato cubes, thin slices of garlic, pepper, and salt into the bowl.
All components are filled with a small amount of water.

The dish is stewed in a slow cooker for 90-100 minutes.

With prunes

Ingredients: 370 g shoulder pulp (beef), onion, 80 g tomato paste, large carrots, 80 g pitted prunes, dry garlic, ground paprika, salt.

Onion rings, thin slices of carrots and pieces of meat are fried together in the bowl of the appliance with the lid open for 15-17 minutes. You can use both vegetable oil and butter for this.
Scalded with boiling water and finely chopped prunes, salt, and seasonings are added to the container.
Lastly, water is poured into the multicooker. It should cover all components. You can also use meat broth for this.

The extinguishing mode is turned on for 60-70 minutes.

Baked in a slow cooker in pieces

Ingredients: a kilo of shoulder meat (beef), any suitable spices, a liter of water, table salt to taste.

The piece of meat is washed and, if necessary, removed from films and excess fat.
Beef is dipped in salted boiled water (cold). It is pressed down with a plate so that it does not float up. The meat will remain in the liquid for at least 5-6 hours. It's better to leave it overnight.
In the morning, the beef is generously rubbed with seasonings. You can additionally stuff it with garlic.
The meat is wrapped tightly in two layers of foil.
A glass of water is poured into the multicooker bowl. A package is placed on top.
The meat will cook in the baking program for 40-45 minutes.

After the device beeps, you need to leave the package inside it for another couple of hours. Ideally, until completely cooled.

Chops

Ingredients: 430 g beef, egg, 90 g high-grade flour, a handful of breadcrumbs, fine salt, Italian herbs.

The meat is cut into slices, well beaten, salted, and sprinkled with seasonings.
The prepared pieces are rolled in flour, dipped in beaten egg, and then in breadcrumbs.

To fry chops in a “smart pan”, the “Baking” or “Frying” program is suitable.

With vegetables

Ingredients: 620 g beef goulash, carrot, 2 meaty tomatoes, onion, beef seasonings, large bell pepper, 3-4 garlic cloves, small zucchini, table salt.

Pieces of meat are fried until they change color.
All finely chopped vegetables are sent to the beef one by one.
The mass is salted and sprinkled with seasoning.
Garlic can be put in whole cloves or passed through a press.
Enough water is poured into the container to cover all the components.

In a suitable mode, the dish will simmer for 80-90 minutes.

Beef pastrami

Ingredients: 1.5 kg of meat, 1.4 liters of filtered water, 125 g of fine salt, 90 g of granulated sugar, a pinch of nutmeg, ginger, coriander, cinnamon, black pepper, dry garlic, 60 g of brown sugar, 40 g of honey , 10 g mustard beans.

All ingredients, except meat, are combined in a saucepan and brought to a boil on the stove. Sugar, salt, honey must be completely dissolved in the liquid.
A piece of meat washed with water is placed in a pan with marinade for 2 days. First you need to press it with a plate.
Next, the beef is dried with a paper towel and placed in the oven container.

The food is left in warming mode for at least 11 hours.

Steamed in a slow cooker

Ingredients: 630 g of beef pulp, ½ teaspoon of salt, a mixture of peppers, a tablespoon of vegetable oil, a sprig of rosemary.

The washed meat is cut into pieces, brushed with salt and colored peppers, and then left to marinate for half an hour.
The container for steaming dishes is covered with foil. It is lubricated with oil. Prepared meat and rosemary are also placed there.
2 glasses of water are poured into the bowl.

The meat is cooked in the appropriate mode for 30-45 minutes.

Beef, according to experts, is one of the most valuable types of meat. With a minimal amount of fat, it contains a lot of important elements. The task of all cooks is not to lose them during the cooking process. And the best way to do this is to use a multicooker.

How to cook beef in a slow cooker - useful tips and secrets

Beef meat is quite finicky to prepare; in particular, it requires a long stew to become soft and tender. Therefore, conventional methods, such as frying in a frying pan, baking and simmering in a Dutch oven, sometimes do not work effectively enough. But in a slow cooker, beef turns out really excellent.

In addition, cooking beef in a slow cooker does not distract from your usual activities. There is no need to regularly look under the lid to make sure that the meat dish is not burnt and is sufficiently cooked. However, even at the preparatory stage, it is important to know a few secrets that will help you end up with a tasty and healthy meal.

Firstly, you need to carefully select your meat product. Beef is considered a lean meat, containing slightly more calories than chicken. Unfortunately, out of ignorance, you can buy beef, which even after a long (3-4 hours) stewing will remain as tough as rubber. Culinary experts recommend giving preference to tenderloin, upper thigh, pieces taken from the belly and shoulder blade.

In order to obtain a particularly tender product, the beef must be thoroughly pounded before cooking. It's even better to marinate the meat for several hours. Any lemon-based marinade is suitable for this. This ingredient perfectly breaks down beef fiber and improves its taste.

Particular attention should be paid to spices. First of all, they allow you to dramatically change the taste of the finished dish, secondly, just like lemon, they contribute to softening, and thirdly, they increase appetite and stimulate digestion.

Turmeric, bay leaf, curry, black pepper, red paprika, coriander, and mustard work best with beef. But you should be more careful with salt, especially if you want to cook unusually healthy dietary beef using a multicooker.

Beef in a slow cooker - step-by-step recipe with photos

The first recipe suggests cooking beef in the classic way using a minimum of ingredients. It is recommended to simmer the meat for about 2-3 hours, depending on its initial softness.

1 kg beef;
1 large onion;
2–3 bay leaves;
salt;
oil for frying.

Preparation:

Cut a piece of beef meat across the grain into small, slightly oblong slices. Pour a little vegetable oil into the bowl, set the “frying” or “baking” mode and add the meat.

2. Fry it, stirring occasionally for about 10 minutes, in the meantime, cut the onion, peeled from the outer skin, into half rings and place it in the multicooker.

3. As soon as the onion turns golden and a characteristic crust appears on the pieces of beef, pour in a little broth or warm water, throw in the bay leaf and add salt.

4. Set the program for about 2–2.5 hours and do other things.

5. Beef stewed with onions can be served with any side dish.

Beef in a slow cooker Redmond, Polaris

A multicooker of any model is an ideal type of kitchen appliance for stewing. During the process of continuous simmering, beef retains all its beneficial and taste properties.

500 g beef pulp;
1 carrot;
1 onion;
salt pepper;
2–3 tbsp. sunflower oil.

Preparation:

Quickly wash a piece of tenderloin in running water, dry it with a towel and cut into miniature slices.
Pour oil into the bottom of the multicooker bowl, heat it, setting the “frying” mode. Stir fry the beef for 7-10 minutes.
Add about a glass of warm broth or plain water to the meat, add a little salt and pepper. Add any spices if desired. Switch the equipment to the “quenching” program for 1.5 hours.
Grate the carrots on a coarse grater and chop the onion randomly. Add vegetables to meat and extend the program for another 30 minutes.
Another simple recipe is offered in the video.

Beef with potatoes in a slow cooker

Potatoes with beef cooked in a slow cooker are a universal dish that is perfect for especially busy housewives. With a little effort you can feed the whole family.

500 g boneless beef;
500 g potatoes;
1 large onion;
1–2 bay leaves;
1 tsp paprika;
a pinch of dried garlic, black pepper and Provençal herbs;
1 tsp without a hill of salt;
1 tsp sunflower oils.

Preparation:

Cut the beef randomly, the main thing is that the pieces are not very large.
Having set the multicooker to the “frying” mode, drop the oil into the bowl, and as soon as it is heated, add the meat. Wait a couple of minutes for it to brown and stir. Fry for another 3-5 minutes.
Place onion half rings on top of the meat, without stirring the ingredients, turn the mode to “stew” for 30–35 minutes. You can add just a little water, but even without this the meat will release enough of its own juices, in which it will cook.
Once the process is complete, add the diced potatoes. There is no need to salt, pepper or even stir. Extend the program for another half hour.
Now is the time to add salt and spicy ingredients to the dish. By the way, dried garlic can be replaced with fresh garlic.
All that remains is to mix everything well, simmer under the lid for another five minutes and serve, as they say, piping hot.

Beef in a slow cooker with gravy - photo recipe

Beef can be cooked in completely different ways, but modern housewives increasingly prefer cooking in a slow cooker. Moreover, the process, described in detail in the recipe with photos, is really simple and unpretentious.

500 g clean boneless beef;
1 tbsp. red wine;
1 large onion and carrot each;
4 garlic cloves;
2 tbsp. thick tomato;
500 ml water;
100 g pitted prunes;
vegetable oil for frying;
a pinch of black pepper, sweet paprika, cinnamon, dry parsley.

Preparation:

Cut the washed and dried beef tenderloin into oblong slices and fry in a modest amount of oil in the “frying” mode.

2. Cut the onion into large quarter rings, and the carrot into thin strips. Place vegetables in the slow cooker and continue to fry while stirring for about 8-10 minutes.

3. Pour red wine into the dish and, without closing the lid, wait until it evaporates thoroughly.

4. Then add tomato paste, water and spices. Stir one last time and simmer for at least an hour in the appropriate mode.

5. Now throw the prunes into the dish and simmer for about another hour without closing the lid. This trick will help evaporate excess liquid and make the gravy thick and especially tasty.

Beef with prunes in a slow cooker

Prunes are the secret ingredient that makes beef stewed in a slow cooker unique. Its piquant and slightly sour taste is truly unforgettable.

0.7 kg of meat;
2 onions;
150 g prunes;
3 cloves of garlic;
0.5 liters of water or broth;
3 tbsp. flour;
spices to choose from (bay leaf, thyme, coriander);
salt pepper.

Preparation:

Cut the meat into thick slices, beat well, and then cut into oblong pieces.
Lightly grease the multi-cooker bowl with oil and set the appliance to “baking” or “frying” mode. Throw in the onion half rings and fry until they turn golden.
Next, add the meat, but do not close the lid. If you do this, the beef will release its juices and immediately begin to stew, bypassing the frying process.
After 8-10 minutes, add flour and mix well. Now it’s the turn of garlic, salt, prunes and selected spices passed through a press.
Pour in warm water, wait until it boils and switch the equipment to “quenching” mode. Now safely close the lid and simmer the dish for an average of an hour and a half.

Beef Stroganoff with beef in a slow cooker - a very tasty recipe

Beef Stroganoff or simply beef Stroganoff skillfully combines Russian and French culinary traditions. The dish is distinguished by its spicy taste and the presence of delicious gravy.

0.5 kg of the best beef;
a little lemon juice;
2 large splinters;
50 g butter;
3 tbsp. olive;
200 g sour cream;
bay leaf, salt, pepper.

Preparation:

Cut a piece of beef into relatively thin layers. Beat each one well, then cut into long (about 5–6 cm) strips. Season with salt, pepper and lemon juice to lightly marinate the meat and make it even more tender.
Turn on the multicooker in the “baking” mode. Pour in the olive oil; once it's hot enough, throw in a generous pat of butter.
Place onion sliced into half rings in an even layer on the bottom, close the lid and leave for a few (3-5) minutes.
Dip strips of marinated meat in flour and place on a bed of onions. No need to stir! Without closing the lid, leave the ingredients in their original position for 15 minutes.
Add salt and pepper to taste, add sour cream, stir and simmer in the desired mode for about 15 minutes.
Turn off the multicooker, throw a couple of bay leaves into the bowl and let the dish rest for about 10 minutes.

Beef with vegetables in a slow cooker

How to cook vegetables with beef if these products require completely different cooking times? Following the recipe given, you will get a dish that is ideal in all respects - soft meat and dense vegetables.

500 g beef;
2 onions;
a couple of carrots;
400 g cauliflower;
3–4 tomatoes;
2 sweet peppers;
taste with salt, pepper and other spices.

Preparation:

Cut the meat into arbitrary, but not very large, cubes. Place it in the slow cooker. Add onion half rings and add water until it covers the ingredients by about 2/3. Don't add salt!
Set the stewing program for an average of 2 hours, depending on the initial quality of the meat product. Don't forget to stir a couple of times during the process.
Now cut the vegetables listed in the recipe (you can have others besides potatoes) into approximately equal pieces and place them in the bowl with the meat.
There is no need to interfere with them. In this case, they will be cooked as if they were steamed. Naturally, for the next 25–30 minutes you need to set the appropriate mode (steaming).
At the very end, add salt and pepper to taste, stir and serve after another five minutes.

Steamed beef in a slow cooker

To get especially juicy and healthy steamed beef in a slow cooker, it is important to know a few tricks. The following recipe will tell you about them.

600 g beef pulp;
1 tsp vegetable oil;
a pinch of black pepper;
½ tsp. salt.

Preparation:

Cut the pulp into 2-3 smaller pieces. Season with salt and pepper, place them tightly in a bowl and leave for about 30 minutes. (If desired, use any other spices and herbs, as well as lemon juice or wine. Marinating can be extended to 2-3 hours.)
Line a steam basket with a couple of sheets of foil. This trick will help preserve all the meat juices.
Grease the foil with oil and place the pieces of meat. Pour water (300–500 ml) into the multicooker bowl. Set the “cook” mode for 45 minutes.
After the program is completed, open the lid, let the meat cool slightly and enjoy its juicy and tender taste.

Time: 180 min.

Servings: 5

Difficulty: 3 out of 5

Fabulously delicious beef baked in foil in a slow cooker

A beautiful piece of baked meat is a decoration for any holiday table. However, you can prepare such a dish as a weekend dish.

And how nice it is to get half-eaten slices the next day and make hearty sandwiches with them... You can bake any meat: pork, beef, poultry breast.

Each type of meat has its own texture and its own cooking recipes. You can bake the pulp on a baking sheet in the oven or in a slow cooker, in foil, a sleeve or dough. And our guest today is beef in foil in a slow cooker.

In terms of its nutritional qualities, beef is much preferable to pork: it is not so fatty, it is better and easier to digest.

Beef is preferable to those who are losing weight, as well as athletes (the pulp contains a large amount of collagen and elastin, which are needed for healthy ligaments).

However, many housewives prefer not to deal with this meat, so such recipes are often deprived of attention.

For these reasons, recipes involving beef come to mind when you need to cook minced meat (really, how can it be dry?), goulash or beef stroganoff (pieces stewed in a large amount of sauce simply cannot be tough).

But they prefer to bake pork in a large piece: the boiled pork turns out tender and juicy. However, properly cooked beef is just as good.

Our meat baked in foil can compete with the usual pig: it is very soft, with a characteristic sweetish note.

And the appearance will satisfy the refined artistic taste of any esthete; you should look at the top photo to understand this. However, there are some little secrets and tricks, but our article with step-by-step photos will tell you what and how.

Step 1

First of all, let's talk about meat. Our main task is to bake it so that it retains all its juices. Therefore, we will work with fresh meat.

When buying a piece of frozen beef, you will have to defrost it, and along with the water, the pulp will lose some of its juices, so when finished it will be a bit dry.

But who knows how many times this piece was defrosted and frozen before it hit the counter. So, wash the meat. If there are films, cut them off.

Pour cold boiled water into a deep saucepan. Measure out the required amount of salt and pour it into a saucepan, stir the solution until the salt is completely dissolved. Place the prepared meat into the container.

Note: the solution should completely cover the piece. If it is not enough, you need to increase the amount of water with a corresponding increase in the amount of salt.

To prevent the beef from floating, cover the pan with a plate. Place the pan with the marinade in the refrigerator for at least twelve hours.

Step 2

After this time, remove the meat from the marinade. As you can see in the photo, the flesh has become darker. And the texture of the beef has acquired density.

You may be worried that with so much salt the finished dish will turn out too salty - don’t worry. All recipes for marinating meat in brine indicate that the piece will not take more salt than it needs.

Step 3

Your actions in the third stage are determined solely by your preferences. The fact is that now we need to rub the meat with seasonings (as you understand, we don’t need salt, just spices for flavor).

But here everyone is free to do as he wants. Do you like Caucasian cuisine? Then your choice is khmeli-suneli. The “Italian herbs” set will help you implement European cuisine recipes.

Fans of the classics can simply rub a piece with a mixture of black pepper and coriander and stuff it with garlic.

By the way, many recipes advise stuffing beef with pieces of lard: they say, this way the flesh will be more juicy. But in a slow cooker, the beef will turn out tender and soft even without these tricks.

Step 4

Place foil on the table. Place the prepared piece in the center and wrap it in foil. Please note that during the heat treatment, juice will be released, so the ends of the cocoon should be tucked so that all the valuable liquid remains inside.

Pour a glass of water into the multicooker bowl and place the package (see photo). Start the “Baking” mode for forty minutes.

Step 5

Curiosity is a strong feeling, but resist the temptation to open the lid of the device. As you noticed, the meat is baked for a short period of time.

The recipes are designed to ensure that after turning off the electrical appliance, the package should remain inside, with the lid closed, for at least two hours, or even better, until it cools completely.

And all this time, the baked beef will continue to cook under the influence of accumulated heat. By slowly releasing this heat, it will acquire the most delicate texture.

Take a look at the bottom photo. Not much juice came out of the piece, did it? For this you can thank marinating in a solution with salt and baking in foil.

Now comes the best part: cut the cooked piece into thin slices and serve!

See another version of this dish:

If you want to prepare a delicious holiday dish without spending a lot of time, or just want to dine on excellent meat, then this recipe is for you! I offer you a recipe for baked beef in a slow cooker in a honey-mustard marinade. We first fry the meat, then rub it with honey and mustard sauce and bake it in a sleeve using a slow cooker, it will turn out soft and juicy.
The recipe is designed for roasting meat in a slow cooker. My multicooker model is Magio MG-413.

Taste Info Meat main courses

Ingredients

beef or veal – 800 g;
mustard – 1 tbsp;
honey – 1 tbsp;
garlic – 3 cloves;
khmeli-suneli;
ground black pepper;
salt.

How to cook baked beef in a slow cooker and in a sleeve

Pour a small amount of vegetable oil into the multicooker and turn on the “Fry/Meat” program.

While the oil is heating, wash the meat and pat dry with a paper towel. Place the beef in hot oil and fry on each side for no more than 1-2 minutes with the lid open.

The purpose of this stage is not to fry the meat, but to seal it, i.e. create a slight golden brown crust that will preserve the juiciness of the meat in the future.
Let the meat cool.

Wash the multicooker bowl.
Prepare the marinade. To do this, mix 1 tbsp. mustard with 1 tbsp. honey, squeeze 3 cloves of garlic into the resulting mass, add salt, ground black pepper and suneli hops. Mix everything. If you are afraid that the meat will be sweet, I assure you that it is not! Honey gives the meat flavor and juiciness; a slight sweetness will only be in the marinade. Even if you have candied honey, you don’t need to melt it first, because when it interacts with mustard it will begin to melt and it won’t be difficult for you to mix everything to a homogeneous consistency.

Prepare the sleeve for baking. Cut a piece of sleeve 8-10 cm longer than the piece of meat. We tie one side of the sleeve, forming a package.

Coat the meat with marinade and put it in the sleeve. Pour the rest of the marinade into the sleeve. Pull the other side of the sleeve tightly.

Place the meat in the slow cooker and set the “Bake” program for 1 hour 40 minutes.

After the time has passed, remove the meat and let it cool slightly.

We take the baked meat out of the sleeve, put it on a plate, cut it into pieces and pour plenty of marinade over it.

Baked meat is a dish that a huge number of people adore. It is very easy to prepare if you follow the cooking principles and follow the step-by-step instructions that each recipe offers. This article will talk about how to use a slow cooker. Be prepared for the fact that this process is not quick, and you will need several hours to prepare such meat.

In a slow cooker: preparing the device

Today, many housewives have a multicooker. This device makes their life easier and saves time, as it can perform a wide variety of culinary functions. Using a multicooker, you can stew, fry, steam, and bake. It is the latter that interests us. To bake meat, you need to thoroughly clean the bowl of the “electric pan” and start preparing the ingredients.

Bake meat in a slow cooker: ingredients

To prepare the baked meat, you will need the back of beef (about 1 kg), various spices that you like (for example, rosemary, peppers, garlic, mustard or coriander), balsamic vinegar. You can also prepare herbs or fresh vegetables to present the dish beautifully on the table. When all the ingredients are ready, you can begin the cooking process itself, which will seem very interesting and easy to you!

step by step

Take fresh meat and rub it with salt. Kitchen salt has the property of softening meat fibers, which will make the finished dish soft and at the same time juicy. After salt come spices and When the beef is processed, wrap it in cling film, place it in a plastic bag and put it in the refrigerator for a while, where the meat will marinate. It is advisable to continue cooking after a day, but if you have little time, two or three hours will be enough.

Turn on the appliance in the “Baking” mode and place a piece of beef in a bowl, after pouring a little vegetable oil into it. Start the mode. Meat is baked, as a rule, for 40-45 minutes. During cooking, you need to turn it over several times. Most of the time the dish is cooked with the lid closed. After “Baking”, switch the multicooker to the “Stew” mode and cook the meat for another 2-3 hours until cooked. Again, do not forget to turn the piece over so that nothing burns. While the meat is cooking, you need to prepare the dishes in which you will serve it on the table, and the vegetables that will complement the baked meat.

Bake meat in a slow cooker: serving

In most cases, baked meat is served for dinner. It can be complemented with a side dish and a light salad. Meat goes well with fresh vegetables. In winter, canned vegetables or salads are also good. Those who like a light dinner can limit themselves to meat, adding absolutely nothing to it.

The cooking time for meat will depend on the specific appliance. The softness of beef, its juiciness and appearance also depend on this factor. So, for example, meat baked in a Panasonic multicooker may seem browner than in a Philips appliance. Whatever multicooker you use, you are sure to get a delicious dinner that will not leave any member of your family indifferent! Bon appetit!