Slow Cooker Beef Stew with Carrots and Potatoes

Tender, juicy beef without much work! Cooking beef is a fairly lengthy process. After all, in order for the beef to definitely turn out tasty, low-temperature long-term simmering is required. Therefore, beef is not very popular these days when time is always short. But with the advent of the multicooker, everything has become much simpler — it copes with its task perfectly and simmers the meat until it is completely softened. A minimum of effort is required from us — add all the ingredients and pour water. After two hours you can serve full plates!
cook time: 2h 45 min
Ivy Ramsay
Slow Cooker Beef Stew with Carrots and Potatoes

Nutrition Facts (per serving)

81
Calories
2g
Fat
10g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Water 2 cup
Potato (1.5 kg possible.) 1 kg
Bay leaf 2 pc
Beef 500 g
Carrot 2 pc
Tomato sauce 4 tbsp

Recipe instructions

Step 1

Step 1
Main Ingredients

Step 2

Step 2
Cut the beef into medium cubes

Step 3

Step 3
Turn on the “Frying” or “Baking” mode and fry the meat for 15 minutes

Step 4

Step 4
While the meat is fried, grate carrots on a coarse grater

Step 5

Step 5
Add carrots and tomato sauce to the meat, fry for another 10 minutes

Step 6

Step 6
Fill with water to cover all the meat, salt and pepper. Set the “Extinguishing” mode for 2.5 hours

Step 7

Step 7
Cut potatoes into cubes

Step 8

Step 8
Add to the meat an hour before the end of the program. Add salt and add bay leaf. If necessary, add a little water, mix and wait for the end of the program

Step 9

Step 9
After the signal, open the multicooker and stir again

Additional rubrics

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