Tender beef in a slow cooker
4 servings
150 minutes
Tender beef in a multicooker is a true culinary delight that combines the depth of Italian flavors with the simplicity of preparation. The origins of such a dish trace back to the traditions of slow-cooking meat, making it tender and infused with the aromas of spices and sauces. The rich flavor of beef, highlighted by soy sauce, ketchup, and khmeli-suneli, gains a slight tang from vinegar. Onions and carrots add a sweet note, creating a velvety texture for the dish. This dish pairs perfectly with potato or pasta sides and is great for cozy home dinners. Beef stewed in a multicooker reveals its flavor best, becoming tender and aromatic, while the addition of sautéed vegetables completes the harmony of taste.
1
Cut the beef into small cubes (sides 2–2.5 cm).
- Beef: 700 g
2
Quickly fry the meat in a pan or multicooker. While the meat is frying, mix the sauce (soy sauce, ketchup, vinegar, and khmeli-suneli well mixed in a glass; you can also add a bit of mustard and pepper mix).
- Beef: 700 g
- Soy sauce: 4 tablespoons
- Ketchup: 2 tablespoons
- Vinegar: 1 tablespoon
- Khmeli-suneli: 1 teaspoon
3
Place the meat in the multicooker. Add sauce. Pour in water so that the meat is completely covered. Set the multicooker to the stewing mode for 2 hours.
- Soy sauce: 4 tablespoons
- Ketchup: 2 tablespoons
- Vinegar: 1 tablespoon
- Khmeli-suneli: 1 teaspoon
4
While the meat is stewing, finely chop the onion and carrot and sauté in a small amount of olive oil until golden.
- Onion: 1 piece
- Carrot: 1 piece
5
When the beef is cooked, add onion and carrot and evaporate the liquid.
- Onion: 1 piece
- Carrot: 1 piece
