Of all the meat preparations, beef stew turns out to be the most rich and tasty, and preparing it at home is not difficult.

Homemade beef stew recipe

Ingredients:

• beef – 1.9 kg;
• water – 80 ml;
• black pepper - 8-10 peas;
• - 2-3 leaves;
• table salt - to taste.

Preparation

To prepare a delicious beef stew at home using this recipe, select the meat from the thigh section, wash it, cut it into medium-sized slices and place it in a cauldron or thick-walled pan. Immediately pour in a little water and heat the contents of the container to a boil, stirring. After this, cover the container with a lid, reduce the heat intensity to minimum and simmer for three and a half hours. Then add some salt to the beef to taste, throw in the peppercorns and bay leaves, cover again and continue cooking for another two and a half hours.

After the time has passed, remove the pan with the stew from the heat, let it cool, and then transfer it to a suitable container and place it in the refrigerator for storage.

This stew is very tasty to add to potatoes, porridge, and pasta. It turns out to be completely non-greasy and is perfect for dietary nutrition. But you shouldn’t store it in the refrigerator for a long time, but it’s better to eat it within a month.

As you know, it is recommended to preserve meat products only with special heat treatment in an already hermetically sealed container at a temperature of approximately 120 degrees. It is under these conditions that all pathogenic bacterial spores, in particular the causative agents of botulism, are killed. You can implement this if you have a pressure cooker at home. Our next recipe is just about how to cook beef stew at home.

Beef stew at home - pressure cooker recipe

Ingredients:

Calculation for one 0.5 liter jar:

• beef – 400 g;
• black pepper - 5-8 peas;
• bay leaf - 2 leaves;
• a teaspoon of non-iodized table salt.

Preparation

In this case, to prepare the stew, in addition to a pressure cooker, we will need three or four screw jars with metal sealed lids. You can take covers that are already used, but hold well and do not allow air and moisture to pass through. You can use absolutely any beef for this preparation, but many argue that a juicier and tastier dish is obtained from a product with veins, that is, from second-class meat, so to speak. It must first be washed thoroughly, dried and cut into slices measuring approximately 4 by 5 centimeters.

Place three or four black peppercorns at the bottom of clean, dry jars and begin to place the meat, alternating with salt, the remaining peppercorns and laurel leaves and tamping lightly. You don’t need to fill the container to capacity; just put the product up to the hangers.

We close the jars with lids and place them on a stand in the pressure cooker. Now we pour water into it so that it does not reach the top of the glass containers by about three centimeters. Close the lid of the pressure cooker and place it on the stove, setting the mode to “2”. We wait until the water boils in the pressure cooker and the device reaches the desired temperature, as evidenced by the rising valve, reduce the heat intensity to minimum and cook the stew for an hour and a half. After the time has passed, turn off the heat and leave the pressure cooker, without opening, to cool to room temperature. Only after this do we remove the containers with the workpiece from the device and place them in storage.

It's a fact: you can make excellent stew in a slow cooker. And if you have a multicooker-pressure cooker, then the cooking process will also become short-lived. It is better to take different meats for homemade stew according to your taste: pork and beef with cartilage and sinews, maybe a little lamb, a couple of chicken thighs, maybe with skin, then as a finished product we will get stew in all its splendor! Of course, you can choose the aristocratic version: from beef and pork, but in this case it is better to take meat with a fair amount of fat. The jelly properties of the finished stew are achieved precisely by boiling away a large amount of fat. This time I took about 700 grams of pork with a decent amount of fat, a small piece of lamb, 300 grams, and 500 grams of stringy beef. The meat must be fresh. The fresher the better. Especially if you are going to store or freeze.

Ingredients:

• 1.5 kg of meat (fat pork, beef, lamb)
• Salt to taste (I take 2 tsp)
• Black peppercorns (about 0.5-0.75 tsp)
• Bay leaves (3-4 medium sized)

Method for preparing stew in a multicooker-pressure cooker

So, cut the meat into small pieces of about 3 centimeters each. Salt, pepper, add bay leaf. Mix well and let stand for 30-40 minutes. NO water needed. During the process of marinating and cooking, the meat will give juice - this will be more than enough. We load everything into the multicooker bowl, turn on the stewing mode for 2 hours, pressure 3. At the end of the process after the sound signal, do not open the lid, do not release the pressure, let our stew simmer for another hour and a half. I often set it on around midnight before going to bed, and until the morning the multicooker is in the heating mode - and then in the morning before work I just have to take out the finished product and put it in jars.

So, open it, put the meat along with the resulting broth into sterilized jars. And then - whatever your heart desires: you can close the lid and put it in the refrigerator. You can roll up the jar for long-term storage or freeze it. If you are going to store it for a long time, it is better to cook it immediately in jars. In this case, place a small waffle towel or napkin at the bottom of the multicooker bowl, place sterilized 0.5-liter jars on top, load the stew preparation into it, and screw on the lid. Fill the jars up to the shoulders with hot water. In no case with boiling water (the jars may burst) and not with cold water (a fair portion of the specified cooking time will be spent simply heating this water). Further instructions: time and pressure. In this case, the pressure must not be released suddenly, otherwise our banks will explode.

This stew makes excellent fried soups and navy-style pasta. Or you can use it simply by spreading it on bread.

Bon appetit!

The stew was prepared in the Oursson MP5005PSD multi-pressure cooker.

Did you like the recipe? Click on the heart:

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Stew in a slow cooker, in a pressure cooker

Hello, dear readers of our culinary blog! Using stewed meat in preparing all kinds of dishes significantly shortens the cooking process. But buying high-quality stew in a store is not an easy task; canned meat is expensive, but the composition and taste of the product leaves much to be desired. This is why I prepare homemade stew, and, as always, a slow cooker helps me with this. The result is an absolutely natural, healthy product, and also very tasty! You can make stew from different meats; today I will tell you how to cook beef stew, because it is the healthiest meat, rich in hemoglobin. It turns out soft, delicate, spreading along the fibers. I made the stew in a pressure cooker, just an hour and the dish is ready! If you don’t have a pressure cooker, it doesn’t matter; the stew can be cooked in a regular slow cooker, but it will take more time. The finished product can be stored in sterilized jars (I’ll tell you how to prepare them below) or in plastic containers in the freezer. I also suggest watching how to prepare delicious and healthy canned fish in a slow cooker.

Beef stew in a slow cooker

Ingredients:

• Beef pulp – 1.5 kg (more is possible)
• Onion – 2 pcs.
• Ground black pepper
• Seasoning to taste
• Bay leaf

How to cook stew in a slow cooker:

I cooked beef stew in a multicooker - Redmond pressure cooker (power 900 W).

Wash the beef, remove the bones. Cut the pulp into small cubes and place in the bowl of a multicooker - pressure cooker. I didn’t add any oil or water; the meat will stew in its own juices.

Add onion cut into 2-4 parts to the meat. Season to taste. Place a couple of bay leaves.

Close the lid of the multicooker-pressure cooker, set the valve to the “High pressure” position, cook in the “Stew/Pilaf” mode for 1 hour. Then turn off the multicooker, carefully open the valve to release hot air (do not get burned!). You can simply turn off the multicooker and leave the stew under the closed lid without releasing steam; after a while the pressure will normalize itself and the lid will open easily.

If you cook stew in a regular slow cooker, then cook it in the “Stew” mode for 4-5 hours.

How to sterilize jars in a slow cooker:

Pour water into clean jars, place them in the multicooker bowl, pour so much water into it so that it reaches almost to the neck of the jars. Sterilize in the “Steam” mode for 5 minutes (after the water boils). I sterilized the jars in a Panasonic 18 multicooker (power 670W).

Place hot stew into prepared jars. Well, from it you can already cook, for example, buckwheat with stewed meat in a slow cooker, potatoes with stewed meat in a slow cooker and many other tasty, satisfying and healthy dishes

Bon appetit!

For viewing, I offer another interesting recipe from our website for preparing juicy boiled pork in a slow cooker - pressure cooker

Best regards, Oksana.

Simple recipes for a slow cooker.

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Stew in a slow cooker: recipes. Beef stew in a slow cooker

You are here: Home » Cooking » In a slow cooker » Stew in a slow cooker: recipes. Beef stew in a slow cooker

Many modern housewives who try to prepare meat for future use are wondering: how to cook stew in a slow cooker? In fact, it is very simple. You don't have to put in a lot of effort. However, stew cooked in a slow cooker is in no way inferior in taste to homemade stew prepared in the usual way.

Stew in a Redmond slow cooker: cooking method

There are no onions or carrots among the ingredients for preparing this stew. This is explained by the wateriness of vegetables, which can ruin the taste of canned food.

Compound:

1. Meat (chicken, pork, lamb)
2. Salt, spices, bay leaf - to taste

Preparation:

• Take the meat, wash it and cut it into pieces. Remove bones if necessary.
• Place the prepared meat in the multicooker bowl, turn on the “Stew” mode and cook the stew for 6 hours.
• When preparing stew in a multicooker, you do not need to add water, since it does not evaporate in this multicooker. The ingredients will not burn because a sufficient amount of fat and liquid is released from the meat during stewing.
• An hour before the end of cooking, add bay leaves and spices to the meat.
• Jars for rolling up stew must be sterilized in the oven, after washing them first. Boil the lids for the jars in boiling water for a couple of minutes.
• Place the finished stew into jars, pour in the liquid that remains in the multicooker bowl.
• Cans of stewed meat should be rolled up and stored in the refrigerator or other cool place.
• However, the stew can also be stored in a container. To do this, the container must be thoroughly washed and dried. Then spread out the cooked meat and wait until it cools down. Now close the container with a lid and place it in the freezer.

Beef stew in a slow cooker

Compound:

1. Beef – 1 kg
2. Red onion – 1 head
3. Garlic – 5 cloves
4. Bay leaf – 3 pcs.
5. Black peppercorns, salt - to taste

Preparation:

• Cut the beef into medium-sized pieces, also chop the onion and garlic. Place all this in a multicooker bowl, add bay leaves, peppercorns and salt to taste.
• Set the multicooker to “Chef” mode and set the timer to 90 minutes. There is no need to add water to the stew.
• When 90 minutes have elapsed, do not open the multicooker lid, but leave the stew inside. The multicooker should remain in the heating mode for several more hours. For ease of preparation, it is better to do this at night.
• Transfer the finished stew into prepared sterilized jars and put it in the refrigerator. You can also freeze the stew in a plastic container.

Chicken stew in a slow cooker: recipe

Compound:

1. Fresh chicken – 4.5 kg
2. Salt, black peppercorns, bay leaf - to taste
3. Water – 100-125 ml.

Preparation:

• Before you start cooking the stew, prepare the chicken by cutting it into pieces. Smaller pieces of chicken will make it easier to remove the meat needed for cooking.
• To carve the bird, place it on a board and cut it in half with a knife. Now cut off the ham from each part and divide it into drumstick and thigh. Cut each of the resulting chicken halves crosswise into portions.
• If your chicken is whole, cut off the neck and set it aside. This part of the bird is not suitable for making stew.
• Rinse each portion of chicken thoroughly under running water. Remove skin and remove excess liquid from meat using paper towels. Now that the portioned pieces are completely ready, take them one at a time and cut off the meat so that there are no bones left.
• Do not throw away the reserved bones and neck; they will be useful for making broth.
• Place the finished pieces of chicken meat in a deep bowl.
• Now proceed to sterilizing the jars. To do this, pour water into a deep saucepan. Place a saucepan with water over medium heat. While the water is heating, thoroughly clean the inside walls and bottom of the jars with baking soda. Place the prepared jars on the kitchen table with the neck up and cover them with lids (which also need to be cleaned first).
• When the water comes to a boil, place a metal sieve or rack over the pan. Place the jars on the resulting structure, neck down. They need to be sterilized for 15 minutes until dripping drops begin to form on the inner walls of the jar.
• After this, using oven mitts, place the jars on clean towels with the neck down. To sterilize the lids, simply place them in boiling water for 15 minutes and then place them on a clean towel.
• Let’s move on directly to preparing the stew in a slow cooker. Place the prepared chicken pieces in a multicooker bowl and add a little clean water.
• Set the appliance to “Extinguishing” mode. Cook the stew for about 4 hours.
• An hour before the end of cooking, add bay leaves, black peppercorns and salt. Mix all ingredients well with a spoon and continue cooking as set.
• When the stew is ready, place it in jars and close the lids tightly on the jars. Place the stew in jars and cover with a blanket. When the stew has cooled, place it in the refrigerator for storage.

Despite the simplicity of preparation, stew in a slow cooker turns out very tasty. Most likely, you won’t even have to store it for a long time, because this appetizing dish is quickly eaten. This stew can be eaten on its own, with a side dish, or used in recipes as a substitute for fresh meat.

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Stew in a slow cooker

In order not to spoil your opinion of the stew by buying it in the store, cook it yourself! And if you think that it is very long and tedious, you are mistaken.

Cooking stew is simple and easy, and a multicooker will help you with this - a miracle saucepan that saves the housewife time.

Cooking stew in a slow cooker is a pleasure: the meat will not burn, you won’t need a lot of oil or water, it is actually cooked in its own juice, which makes it much tastier and more aromatic.

Stew in a slow cooker (classic)

Ingredients:

• We take any meat (chicken, pork or lamb).
• Salt.
• Bay leaf, spices.

If desired, you can add an onion or carrot, but some believe that watery vegetables can simply ruin the taste of the dish.

Cooking stew in a slow cooker:

The process is quite simple, wash the meat and let the water drain a little. Then we cut it into portions; if there are bones or cartilage, we cut them off; they are not suitable for stewing. We put the ingredients in the multicooker and select the “stew” program - it gives the right temperature for preparing a delicious stew. Cooking time 6 hours.

There is no need to monitor the meat at this time; the released juice will allow the meat to cook without any oil. After 5 hours of cooking, add spices and laurel and continue cooking.

If you decide to make stew for the winter, sterilize the jars and lids and lay out the finished dish, pour in the remaining liquid from the multicooker, screw it on and let it cool. Afterwards we put it in the basement or pantry, or even in the refrigerator, if space allows.

Another option is storing in the freezer. Place the finished meat in dry and clean plastic containers, or in bags. Let it cool and only after that put the stew in the freezer.

Stewed chicken in a slow cooker

Stew made from chicken meat in a slow cooker has an amazing taste and does not require many ingredients.

To prepare chicken stew, you need:

• Chicken weighing 3 kg. It is best to use domestic chicken.
• Bay leaf - a few pieces and peppercorns.
• Salt and other spices to taste.

How to properly cook chicken stew in a slow cooker:

Particular attention should be paid to the carcass itself. The chicken should be washed, dried with a paper towel and the remaining fluff and feathers scorched (if necessary). Remove the peel; it is not used in cooking. Large bones need to be separated from the meat, and it should be cut into medium-sized pieces.

Set the multicooker to Stewing mode, place all the meat in the bowl, cover with a lid and set the cooking time to 4 hours. If non-domestic chicken was used for the recipe, then you need to add half a glass of water to the meat. After three hours, you need to add all the seasonings; salt should be calculated per 1 kg of meat - one and a half teaspoons.

After cooking is completed, the stew must be distributed into sterilized jars, rolled up and left to cool under a warm, thick cloth. A three-kilogram chicken yields 2 liters of stew.

Using stewed meat in a slow cooker, you can quickly create many delicious dishes that will delight you and your family.

Potatoes with stewed meat in a slow cooker

The slow cooker produces very tasty and healthy dishes. In addition, each housewife’s time is significantly saved. Delicious potatoes with stew in a slow cooker are very easy to prepare.

Products needed:

• Medium size potatoes - 8-10 pcs.
• A can of stew.
• Large carrots - one, small ones need 2 pieces.
• Salts and other seasonings - to taste.
• One large onion.
• Bay leaf

Cooking process:

First you need to peel all the vegetables and add cold water. The onion is cut as finely as possible, the carrots are coarsely grated, and the potatoes are cut into about 8 pieces.

Remove the stew from the jar into a clean plate, remove excess fat and mash with a fork.

The multicooker is set to Fry mode, and the onions and carrots are fried in a small amount of oil. When the vegetables acquire a golden hue, add potatoes, stew and spices to the multicooker bowl.

You should add very little salt, because the meat is already salted. The contents of the bowl must be mixed well, turn on the Porridge mode and in 35 minutes the dish will be ready!

When serving, the dish can be decorated with herbs.

Pasta with stew in a slow cooker

If you need to prepare lunch in a short time, then pasta with stew in the Redmond slow cooker is the ideal option.

Required components:

• Stew - one can, standard 300-400 g.
• Half a pack of pasta or spaghetti (estimate 250-400 g). * In terms of the ratio of stew and spaghetti - be guided by your taste: some people like a lot of pasta, others like rare pasta floating in the meat))
• Two small onions
• Purified water
• Bay leaf – 2-3 pcs.

Cooking method:

After adding a few tablespoons of vegetable oil to the multicooker and setting the Baking mode, you need to fry the chopped onion well, stirring it occasionally. After this, you need to add the stew and stir. When heated, the stew will split into pieces.

After this, the pack of pasta should be poured into a bowl, stirred and filled with water so that it barely covers the dish. The multicooker lid should be closed and the Pilaf program (or similar program) should be set for 30 minutes.

You can serve it to the table!

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Homemade meat products have become increasingly popular recently. The thing is that many people are starting to switch to a healthy diet - they make their own yogurt and kefir, bake bread in a bread machine, and try to make homemade sausages. Only at first glance it may seem that all this is complicated.

In fact, if you have a pressure cooker, you can handle the process quite easily. At the same time, stew in a pressure cooker prepared at home cannot be compared with store-bought.

What you need to know before you start canning

Before starting the cooking process, it will be useful to learn how to properly cook stew in a pressure cooker. Please note that you cannot preserve blood, internal organs, meat of old animals or male representatives - boars and bulls, as you will get a stew with an unpleasant odor. Canned defrosted or chilled meat.

If you kill animals yourself, keep in mind that fresh meat must ripen in the refrigerator for 3 days to become juicy and soft.

To preserve meat in a pressure cooker, you usually take half-liter jars so that they fit inside it. Before adding meat, they are first washed with hot water with the addition of soda, washed, dried and sterilized.

Then the washed, cut into pieces and fried meat is placed in a clean container, the jars are rolled up and boiled in a pressure cooker. This is the safest and easiest way to cook meat at home, so the recipe will be useful for any housewife to know.

Homemade chicken stew in a pressure cooker

• 1.5 kg chicken;
• 300 ml water;
• Salt – 2.5 tsp;
• Spices (bay leaf, black and allspice).

To make delicious homemade canned chicken, cut the bird into pieces, add salt and spices. Place the seasoned meat in a pressure cooker, add 300 ml of water. Then close the pressure cooker with a lid and place it on high heat. After the meat boils, reduce the heat to the lowest setting and simmer the stew for two hours. You will know about boiling thanks to the whistle of the pressure cooker.

Then take half-liter jars and sterilize them. You will need to place the finished stew together with the resulting liquid into this container and cover with a lid.

The next step is to sterilize the jars of stew in a water bath. Place a napkin on the bottom of the pan, pour in cold water and place the container. Start heating the water, when it boils - sterilize for another forty minutes, and roll up. The resulting product should be stored in the refrigerator.

Stewed rabbit cooked in a pressure cooker (method two)

In order to prepare canned rabbit, you first need to soak the meat in water so that it is completely bled dry. Then drain the water, let it drain completely, then cut the carcasses.

Prepare the jars and add spices to them. Then fill them tightly with meat, leaving about 1-1.5 cm to the edge. Place a napkin on the bottom of the pressure cooker and place the jars on top. Pour in cold water so that the water reaches the bottom edge of the neck.

Let the water boil, then cook the stew for 2 hours. Then you can simply place the jars on shelves in the pantry and enjoy delicious rabbit stew all winter long.

Beef stew

Beef stew is equally easy and simple to prepare in a pressure cooker.

To prepare it you will need:

• beef – 1 kg;
• onion – 1 pc.;
• peppercorns – 10 pcs.;
• salt and spices to taste;
• vegetable oil.

To prepare a delicious stew in a pressure cooker, prepare the meat. First, wash it and cut it into small pieces, about 3x3 in size.

Pour oil into the bottom of the pressure cooker and heat well. Then fry the meat, add onion, simmer for 20 minutes, add peppercorns, simmer for another half hour. Next, add spices to taste. When the stew is ready, it can be served immediately or rolled into jars.

To do this, place the meat in jars in successive layers, lightly compacting. Place to a level no higher than 3 ml from the top of the jar. After laying, pour the juice formed during cooking over the stew, making sure it completely covers the meat in the jar.

It's best if you pour until the juice starts to flow out of the jar - this will help prevent air gaps from forming between the jar and the lid. Then screw them on with a lid and store them on the pantry shelves.

Stew cooked in a pressure cooker will be very tasty, made from any meat, it will literally melt in your mouth.

Absolutely everyone loves canned meat: both adults and children, and how could it be otherwise if they are incredibly tasty. Today we will make a dish like chicken stew in a pressure cooker; you will see how beneficial it is to have ready-made jars of this meat delicacy on hand. The advantage of this preparation, in addition to taste, is that it is a completely independent dish, and therefore you do not have to waste time on cooking in winter.

This saves both time and effort, and for busy women this is a particularly convenient option.

Stewed chicken necks: recipe in a pressure cooker

Ingredients

• — 650-700 g + -
• — 1-2 pcs. + -
• - 2-3 circles + -
• — 0.5 tsp or to taste + -
• — 2-3 pcs. + -

How to cook chicken neck stew in a pressure cooker

Seeing the name of this recipe, many may think that such a dish is not very edible for humans, because chicken necks are most often prepared for dogs.

Yes, of course, pets are fed such a delicacy, but who said that you can’t make anything tasty for your family from this offal. If you cook the necks correctly, the stew from them will turn out to be a success, and your family will repeatedly ask for more.

1. Wash the necks under running water, cut them in half (smaller if possible) or don’t cut them at all, the main thing is that they fit in the jar.
2. Place peppercorns and bay leaves at the bottom of a sterilized jar, then place the prepared offal on them.
3. Be sure to salt the necks and also add 2-3 cups of onions. Don’t be afraid, there won’t be a strong onion smell in the finished stew; on the contrary, the onion will add a pleasant (unobtrusive) aroma and taste to the neck part of the bird.
4. Cover the jar of chicken stew with a sterilized lid, then place it in the pressure cooker on a stand.
5. Fill the container with water so that the water reaches the “shoulders” of the cans, then cover the pressure cooker, bring the liquid in it to a boil and leave the chicken necks to simmer in the pressure cooker for 3 hours.
6. After 3 hours, turn off the pressure cooker, but don’t immediately take out the jars of stew. Let them cool for several hours directly in the water in which they were prepared, then you can put them in a cool place for storage.

You can serve this stew as an independent dish, or you can make many tasty secondary dishes from it: starting with traditional soups, cabbage soup and borscht, and ending with delicious main courses.

Chicken stew in a pressure cooker for the winter

To prepare a delicious homemade chicken stew, you need a few ingredients, and they are all inexpensive and accessible. Any part of the bird (drumstick, breast, back, etc.) is suitable for preparing stew, so choose the one that best suits your taste and wallet, and start cooking.

Ingredients

• Chicken – 1.5 kg;
• Purified water – 250 ml;
• Ground black pepper – 1 tsp;
• Salt – 2.5 tsp;
• Bay leaf – 3 pcs.

Chicken stew in a pressure cooker: a recipe at home

1. We wash the chicken stew in clean water, then dry it with paper towels.
2. Cut the poultry meat into medium pieces.
3. Mix the chopped chicken pieces with pepper, salt and bay leaf. Let them sit for a while and soak in the aroma of spices.
4. Place the marinated chicken meat in a pressure cooker and fill it with drinking (necessarily cold) water.
5. Close the lid of the pressure cooker, and then turn it on at full power.
6. As soon as the water boils, reduce the temperature to a minimum, continuing to cook the stew for another 2 hours.
7. While the meat is stewing, we will prepare the jars: rinse half-liter jars with soda, then dry them in the oven.
8. After 2 hours of simmering, carefully open the lid of the pressure cooker, since quite a lot of steam will accumulate inside it during cooking.
9. Place the hot stew (chicken along with the broth in which it was cooked) into clean jars and cover with lids.
10. Place a rag napkin on the bottom of a deep, wide pan, then fill the container halfway with water and set to heat over medium heat.
11. When the water temperature reaches 37-40 degrees, carefully place the cans of stew on the bottom of the pan. The water level should reach the “belt” of the cans.
12. Under such conditions, containers with chicken meat should be sterilized for approximately 40 minutes. After the specified time, carefully remove the jars from the pan, roll up the lids, allow them to cool completely, and then take them to the cellar or pantry for storage.

True, you can store chicken stew at room temperature, even in such conditions it will last a long time and not spoil.

Chicken stew in a pressure cooker is sure to become your favorite meat treat. Dietary poultry allows the dish to be the same - low-calorie and easily digestible, and therefore it can be given to children, as well as consumed while on a diet.

So don’t regret a little time now just to enjoy the delicate taste of juicy chicken in winter.

Bon appetit!

It's a fact: you can make excellent stew in a slow cooker. And if you have a multicooker-pressure cooker, then the cooking process will also become short-lived.
It is better to take different meats for homemade stew according to your taste: pork and beef with cartilage and sinews, maybe a little lamb, a couple of chicken thighs, maybe with skin, then as a finished product we will get stew in all its splendor!
Of course, you can choose the aristocratic version: from beef and pork, but in this case it is better to take meat with a fair amount of fat.
The jelly properties of the finished stew are achieved precisely by boiling away a large amount of fat.
This time I took about 700 grams of pork with a decent amount of fat, a small piece of lamb, 300 grams, and 500 grams of stringy beef.
The meat must be fresh. The fresher the better. Especially if you are going to store or freeze.
Ingredients:

• 1.5 kg of meat (fat pork, beef, lamb)
• Salt to taste (I take 2 tsp)
• Black peppercorns (about 0.5-0.75 tsp)
• Bay leaves (3-4 medium sized)

Method for preparing stew in a multicooker-pressure cooker

1. Cut the meat into small pieces about 3 centimeters each.
2. Salt, pepper, add bay leaf.
3. Mix well and let stand for 30-40 minutes. NO water needed. During the process of marinating and cooking, the meat will give juice - this will be more than enough.
4. Load everything into the multicooker bowl, turn on the simmer mode for 2 hours, pressure 3.
5. At the end of the process, after the sound signal, we do not open the lid, do not release the pressure, and let our stew simmer for another hour and a half.
   I often set it on around midnight before going to bed, and until the morning the multicooker is in the heating mode - and then in the morning before work I just have to take out the finished product and put it in jars.

Open, place the meat along with the resulting broth in sterilized jars.
And then - whatever your heart desires: you can close the lid and put it in the refrigerator. You can roll up the jar for long-term storage or freeze it.
If you are going to store it for a long time, it is better to cook it immediately in jars.
In this case, place a small waffle towel or napkin at the bottom of the multicooker bowl, place sterilized 0.5-liter jars on top, load the stew preparation into it, and screw on the lid.
Fill the jars up to the shoulders with hot water. In no case with boiling water (the jars may burst) and not with cold water (a fair portion of the specified cooking time will be spent simply heating this water).
Further instructions: time and pressure. In this case, the pressure must not be released suddenly, otherwise our banks will explode.
This stew makes excellent fried soups and navy-style pasta. Or you can use it simply by spreading it on bread.

Useful tips

To prepare a delicious stew in a slow cooker, use some tips:

• Use only fresh meat in the stew and never use frozen meat.
• The stew should simmer, not boil, so to cook it, select the “Stew” mode.
• Most often, recipes indicate “salt to taste,” but in order for the stew to be stored for as long as possible, it is necessary to proceed from the calculation of 1 tsp. salt per 1 kg of meat.
• Cooking stew in a slow cooker does not require additional liquid. The meat releases its own juices.
• Add onions and garlic to the stew only if you do not plan to store it for a long time, otherwise the dish will quickly spoil.
• Jars and lids for rolling up the finished dish must be thoroughly washed and sterilized.
• After you roll the stew into the jars, turn them upside down so that the fat sinks to the lid. This will help preserve the stew longer.
• The stew can be stored in the freezer. To do this, you need to let the finished dish cool completely, then put the meat in special plastic containers and put it in the freezer.
• You can store the finished stew for more than a year, but you are unlikely to succeed - stew in a slow cooker turns out so tasty that it is eaten very quickly!