Beef gravy in a slow cooker - recipe with photos, how to cook

Boiled beef

Beef cooked in a slow cooker can be an excellent base for cold salads or appetizers. If you follow a healthy diet and watch your figure, a boiled piece of meat can become an independent lunch or dinner.

So, let's take a piece of meat of the weight you need.
Wash the meat, carefully cut off the skin, veins and unnecessary fat.
Pour water into the multicooker bowl, place the meat in it, and set the “cooking” mode.
Set the cooking time to one and a half hours.

If you want to cook the meat faster, you can cut the meat into several small pieces. They may not turn out as juicy as if they were one large piece, but you will save a lot of time.

Cooking meat in a slow cooker is very convenient, but do not forget that you should periodically remove the broth to make the broth clear and more tasty.

As a rule, it is necessary to skim the foam at least four to five times and thoroughly mix the meat in the slow cooker.

To calculate the required amount of water, place a piece of meat in the slow cooker and fill it with water so that it is covered by three to four centimeters.

We recommend salting the broth almost before the end of cooking. Then the meat will be more tender and juicy. And most importantly, such a product remains soft and not hard inside.

How to properly boil meat in a slow cooker if you purchased not a tenderloin, but, say, a bone-in product or ribs? If the product is stringy, it is recommended to cook it for two to two and a half hours so that the veins soften and come away from the bone well.

Why is it better to cook a dish in a slow cooker?

Many housewives try to cook any, even the simplest dish in this miracle oven. And this is right, because it preserves all the beneficial properties of the products, prevents oil from being absorbed into the ingredients, and also quickly prepares any delicacy.

Cooking beef in a slow cooker is easy and very simple: you will have a minimum of body movements and maximum results.

What is good about a multicooker and why is it recommended to cook beef in it:

In this device, the meat turns out juicy and very tender, thanks to several operating modes and optimal temperature.
During cooking, you will not need to monitor the carcass, since the broth will not run away and the foam will not rise.
The "Stew" mode is an excellent program for cooking meat. It is on it that any carcass will turn out soft, appetizing and tender (even such hard meat as veal, which some women cook for hours to prepare a delicious dish).
During the stewing process, veal retains all the beneficial properties contained in the meat.
After cooking, the broth can be used for soup, gravy or any other food, because it will be rich and very aromatic.

It is also important to note that you only need to cook beef using a multicooker in the “Stew” mode, since in other programs the water will boil away, splash on the multicooker and constantly run away (this will especially happen if you decide to make a large portion of meat).

Beef cooks quickly enough in a slow cooker, so while cooking it, you can start making any hot side dish.

Recipes for cooking beef in a slow cooker?

Beef cooked in a slow cooker can taste completely different. And it doesn’t have to be just boiled pieces of meat. They can be juicy, tender, and incredibly aromatic.

The taste of meat can be very diverse, it all depends on what spices and sauce it is cooked with. You can prepare the dish with potatoes, rice or vegetables. Below is the most popular recipe.

Beef with onions and carrots

To prepare this dish for six servings, you need to take affordable and familiar products:

500 g meat;
two carrots;
one head of onion;
one teaspoon of salt;
seasoning and black pepper to taste;
2-3 Bay leaves.

So, first you need to cut the fillet into large cubes. Then cut the onions and carrots into strips. If desired, you can add red bell pepper to the dish.
Turn on the multicooker and pour vegetable oil into the bottom of the bowl and place the food there.
Fry for 15 minutes until golden brown. As soon as the fillet is browned, add the remaining vegetables to the slow cooker, add salt and pepper. To make the dish aromatic, add a few bay leaves to it.
Our dish will be stewed in a slow cooker in its own juice, but to prevent it from burning, add 250 ml of boiling water.
Set the “quenching” mode for an hour and a half and close the multicooker.
After the allotted time, place our fillet with vegetables in a deep dish and decorate with finely chopped herbs.

This beef cooked in a slow cooker will be very tender and at the same time aromatic. Absolutely any side dish will suit it: potatoes, boiled rice, grilled vegetables or fresh vegetable salad.

Beef stew with gravy: sweet and sour

Ingredients:

beef fillet – 1 kg;
onion – 1 pc.;
tomato paste – 2 tbsp. l.;
cherry jam syrup - 2 tbsp. l.;
citric acid - a pinch;
bay leaf – 3 pcs.;
salt, pepper - to taste.

Cooking method

Wash the beef fillet, dry with a paper towel, cut across the grain into thin slices.
Fry the meat in oil until golden brown. Transfer to a saucepan.
Peel the onion and finely chop. Sauté in the remaining oil and combine with meat. Add pepper and bay leaf. Pour hot water level with the meat. Simmer over low heat for 1 hour.
Place the meat on a plate and strain the gravy through a sieve. Place the meat back in the saucepan and pour in the gravy. Add syrup, salt, tomato paste, citric acid. Simmer everything together for half an hour. If the meat turns out to be tough after this, extend the stewing until it is ready.
Serve beef stew and gravy with fluffy rice. Sprinkle with chopped parsley.

Steamed beef

One of the most popular multicooker modes is “steaming”. The regimen is suitable for lovers of healthy food and those who adhere to the principles of dietary nutrition.

Steamed beef retains all its unique properties. This meat contains a large amount of protein, vitamins and microelements. Moreover, it is one of the lowest calorie products among meats. Therefore, when choosing boiled beef, you don’t have to worry about extra centimeters being deposited on your waist.

The recipe is very simple!

We cut our beef into pieces of at least five centimeters.
If the product is stringy, beat it with a hammer if necessary.
Place the product in a special steaming bowl with large holes.
We set the cooking mode to last for one and a half hours. During this time, even the largest pieces of meat will have time to cook well.

You should not salt or pepper the meat. We recommend doing this after cooking. Immediately salt the hot piece of meat, and also use any spices and seasonings to taste. You can serve boiled beef with various sauces at your discretion.

We recommend preparing a sauce from fresh sour cream with garlic and finely chopped dill. The aromatic taste of this sauce will only highlight the taste of the beef.

Beef stew with gravy: cooking details

Gravy improves the taste of any meat. Dry beef cooked in sauce becomes soft and juicy.
Stewed beef with gravy is recommended to be served with a dry side dish: fluffy rice, buckwheat. Unleavened pasta with beef gravy becomes very tasty.
By including all kinds of spices and herbs in the gravy, you can diversify the taste of beef dishes.
Most often, beef is stewed with onions, carrots, and bell peppers. You can also add eggplant, zucchini, and squash.
Gravy for stewed beef can be prepared with sour cream, tomatoes, flour or starch.
Flour makes the gravy thicker and more gravy-like.
Almost all spices are suitable for stewed beef with gravy: basil, dill, cilantro, parsley, coriander, caraway seeds, cumin, suneli hops, red and black pepper, garlic.
When adding this or that spice, you need to take into account the tastes of all family members, and also pay attention to whether the herbs are combined with each other and with other ingredients.
If you stew beef in sour cream gravy, then you need to use a minimum of spices. The following go well with sour cream: pepper, dill, cumin, garlic, onion. Those who like more aromatic spices can add a little saffron or curry.
Tomato sauce becomes very tasty thanks to marjoram, adjika, suneli hops, and coriander. It will acquire a brighter color if you cook it with the addition of ground paprika.
Beef turns out soft and juicy if you stew it with tomatoes. The sour taste of tomatoes can be easily reduced by adding a little sugar. Experienced housewives always add sugar to tomato sauce, which adds piquancy to the dish.
The taste of stewed beef also depends on the duration of heat treatment. The stewing time for beef cut into small pieces is 1–1.5 hours. Large pieces of beef need to be simmered for 2–2.5 hours.
The age of the beef carcass must also be taken into account. Old meat takes a long time to stew, but young beef (veal) can be ready in just 40 minutes.

Beef with golden crust

If you dream of beef that is tender, but at the same time fried, with a baked crispy crust, we recommend that you boil the meat and then use the “fry” mode. This dish is one of the most popular. We'll tell you how to cook it in a slow cooker below.

For six servings you will need 600-700 grams of beef tenderloin. Cooked ribs are no less tasty. If this is what you have, then follow the recipe in exactly the same way as for preparing fillet.

Wash the meat thoroughly, dry it, cut it into small pieces about five by five centimeters.
To make the meat more tender and flavorful, it is necessary to marinate it in advance. The marinade is very easy to prepare. Pour four tablespoons of olive or grape oil into a deep bowl, add five tablespoons of soy sauce, two tablespoons of mustard.
We marinate our pieces of beef for at least two to three hours. After this time has passed, we begin preparations for stewing the meat.
Since the marinade already contained oil, there is no need to additionally pour any fat or oil into the bottom of the multicooker bowl. We put the pieces of beef in there, set the “stew” mode and set the time to one and a half hours.
Stewing occurs at a low temperature, pieces of meat do not overcook, and retains its original appearance. At the same time, they are soaked in marinade. stewed in its own juice and remains very aromatic. For those who like spicy dishes, you can add red chili pepper or garlic.
In an hour and a half, the beef will be completely ready. Turn on the “fry” mode and fry our beef for 18 minutes until golden brown. When frying, we recommend adding an onion, cut into half rings. Onions go well with meat, and during frying they become saturated with the juiciness and aroma of the marinade in which our beef was located.

Cooking beef in a slow cooker is very easy and simple.

At home, you can boil it and stew it in its own juice. Boiled meat can be pre-marinated or get by with a minimum of seasonings and spices.

Whatever option you choose, cooking beef in a slow cooker will require a minimum of ingredients and time. Plus, you don’t have to worry about your meat burning or being undercooked. Smart technology takes care of everything itself.

Beef with potatoes in tomato sauce

A special dish inspired by Hungarian goulash will diversify the usual menu with fresh flavor notes.

For cooking you will need the following products:

700 grams of beef (pulp is good);
half a kilogram of potatoes;
1 tablespoon of tomato paste;
3-4 tablespoons of vegetable oil;
2 large onions;
1 tablespoon flour;
1 teaspoon marjoram;
2 teaspoons sweet paprika;
ground black pepper and salt - to taste.

Wash the beef meat, remove any membranes and pat dry thoroughly with a towel. Peel the onion and chop. Heat vegetable oil in a multi-cooker pan and add onion. Fry until golden brown, then add tomato paste, ground paprika and flour (to thicken). Pour in water and stir so that no lumps remain.

Next, add the meat, season with spices and salt.

Add water until the beef pieces are covered. Mix everything, set the “Stewing” program for 1.5 hours. When the signal sounds, add the chopped potatoes and extend cooking for another half hour.

The finished dish is extremely aromatic and appetizing. Once cooking is complete, carefully open the lid and spoon the beef, potatoes and delicious tomato sauce into deep bowls.