Beef is considered the most popular meat in the world. It is absorbed by 70%, has a high nutritional value and is traditionally used to prepare main dishes, broths and soups. Beef is boiled, fried and stewed, adding to the main ingredient different vegetables, spices and dried fruits. special taste marinade, in which the meat is kept before cooking, gives dishes. Our article presents different recipes beef with prunes in a slow cooker. At the very end, we suggest that you read the reviews of people and their recommendations regarding the preparation of this dish.

How to cook beef with prunes in a slow cooker?

According to the recipe below, you get tasty and soft meat with spicy notes from dried fruits. But prunes to it should be chosen exactly sour, not sweet. This dish can be served as a side dish of potatoes, rice or pasta.

Step by step, beef in a slow cooker is prepared in the following sequence:

1. Vegetable oil (30 ml) is poured into the bowl of the device, heated, chopped meat (1 kg) is laid out on top.
2. In the "Frying" mode, the beef is cooked for 10 minutes.
3. The onion is grated and added to the meat along with a glass of water.
4. In the "Extinguishing" mode, simmer the beef for 40 minutes or until the liquid has completely evaporated.
5. Chopped carrots, pre-washed and dried prunes (200 g), chopped onion with a knife, salt and pepper to taste are added to the beef in the multicooker bowl. In addition, half a glass of water or broth is poured.
6. Meat with vegetables is stewed for another 30 minutes or until tender.

Below we offer other recipes for beef stew with prunes in a slow cooker. No less tasty and juicy is meat cooked in tomato sauce, white wine or sour cream.

Beef with prunes in tomato sauce

This cooking option is suitable for family dinner and to welcome guests. Beef with prunes, stewed in a slow cooker, stews with vegetables for about 2 hours and during this time turns into a juicy and aromatic dish.

The sequence of cooking meat in a slow cooker is as follows:

1. Beef (0.5 kg) is washed, dried with a paper towel, cut into small pieces.
2. The multicooker mode "Baking" is set and the time is 30 minutes. Pour a little into the bowl sunflower oil, slices of beef are laid out on top.
3. Fry the meat, stirring occasionally, for 20 minutes. 10 minutes before the end of the program, chopped onions and carrots are added to it.
4. The following cooking mode is set - "Extinguishing" for 90 minutes. 100 g of prunes, tomato paste (2 tablespoons) are added to the bowl with meat and vegetables and a glass of water is poured. After the specified time, the dish will be ready.

Beef with prunes in wine

Do you want to cook fragrant and juicy meat? Take advantage next recipe. Alcohol makes the meat more tender, and prunes add a savory sweet and sour flavor.

In a slow cooker with prunes, it cooks very quickly:

1. Meat (500 g) is fried in the "Baking" mode on all sides for 8 minutes.
2. The beef is transferred to a plate, and in the same bowl, onion is fried in vegetable oil, then garlic (4 cloves). Spices are added to taste Bay leaf and prunes. This is where the meat comes in. We continue to cook for another 5 minutes.
3. Pour 100 ml of white wine over meat and vegetables. Cook until the alcohol has evaporated. Then pour 2 cups of water or broth, add salt to taste and flour (2 tablespoons).
4. Set the multicooker mode "Extinguishing". Cook the meat for 1 more hour.

Fragrant beef with prunes and nutmeg

This dish will appeal to everyone without exception. It turns out tender, with a spicy aroma of nutmeg.

To prepare the dish, the meat is cut. Beef (1 kg) fried in a small volume vegetable oil in a multicooker bowl with the lid open. To save time, you can fry the onions and carrots separately. You can also wait until the liquid has evaporated from the bowl, transfer the beef to a plate and start cooking vegetables.

Prepared onions with carrots and meat are combined in a bowl. Add a glass of boiling water, bay leaf, nutmeg and ground black pepper (0.5 tsp each), salt (2 tsp). In the "Stew" mode, the beef will be cooked for 1 hour. At the end of the selected program, chopped prunes and chopped garlic (6 cloves) are added to the meat bowl. Beef stewed in a slow cooker with prunes goes well with taste mashed potatoes. This dish can also be served New Year's table.

in a slow cooker with vegetables and prunes

First of all, when preparing this dish, meat cut into small pieces is fried in vegetable oil in the "Baking" mode. Do not close the multicooker lid. The liquid should evaporate completely. Next, chopped onions and carrots are added to the meat. They need to be fried for 10 minutes. Celery root can be added if desired. It will give the dish a special spicy note. Lastly, ingredients such as diced tomato, a tablespoon are loaded into the bowl tomato paste, bay leaf, salt and 100 g of prunes, a glass of water is poured.

Beef stew with prunes in a slow cooker will be ready in about 90 minutes. You need to try the meat and, if necessary, let it sweat in the gravy for another half hour.

Beef with prunes in sour cream

This recipe for cooking meat can be called one of the fastest. Beef takes only 1 hour to cook. And all this thanks to sour cream, which helps soften the meat fibers. To speed up the cooking process, the beef is fried in a pan until a crust forms. At this time, onions and carrots are being prepared in the multicooker bowl in the "Baking" mode under the open lid. Beef is transferred to vegetables, sour cream with a fat content of 20% and spices (dried basil, dill, pepper, salt) are added. All ingredients are poured with water so that the meat is completely in the liquid. The "Extinguishing" mode is set and the program time is 1 hour. 15 minutes before readiness, finely chopped prunes are added to the multicooker bowl.

Festive recipe for beef with prunes in a slow cooker

This dish has a special, honey flavor. It is achieved thanks to a sauce in which prunes are simmered separately from beef. The meat is cooked directly in the bowl of the appliance, and before serving it is combined with a spicy dressing. Beef with prunes in a slow cooker, according to reviews, is so soft that it literally melts in your mouth.

To prepare a dish in vegetable oil, meat (1 kg) is first fried. After that, the "Baking" mode is turned off and the "Extinguishing" program is set. The meat is poured with water (2 tbsp.) And languishes under a closed lid for 2 hours. Salt is added to taste, ground ginger and black pepper (1 teaspoon each), a few cloves of garlic, a pinch of saffron.

Sauce is being prepared in a small saucepan on the stove. To do this, finely chopped prunes are boiled for 15 minutes until soft. The water is drained, half a glass of broth is added, a tablespoon of honey, twice as much sugar and a cinnamon stick. On a small fire, prunes languish for about 40 minutes until a thick syrup is obtained. Before serving, the meat is poured with sauce.

Meat with the addition of dried fruits acquires completely new flavors. You can experiment with these combinations almost endlessly. And the “smart pan” will simplify the task of the cook. How to cook beef with prunes in a slow cooker is described further.

From seasonings, it is worth using nutmeg and ground black pepper - a pinch each. Other ingredients: 870 g beef, 155 g dried prunes (pitted), 2 onions, salt, carrots, 5-6 garlic cloves, 1 tbsp. filtered water.

1. The meat is washed and cut into small pieces. In the baking program, it is lightly browned in vegetable oil.
2. Next, the beef is fried already with chopped onions and carrots.
3. It remains to salt the mass, pour water, sprinkle with spices and cook in the “Stew” program for 60-65 minutes.
4. Next, crushed garlic and prunes, cut into thin strips, are placed in the container.
5. It is left on heating for another 20-25 minutes.

The dish goes well with any light side dish.

How to cook with white wine?

Both red and white wine are chosen for pouring beef with dried fruits. But for this recipe, you need to choose the latter. Ingredients: half a kilo of beef tenderloin, 80 g of prunes, 90 ml of white wine, 2 onions, 280 ml of broth, garlic to taste, 2 large spoons of light flour, salt.

1. The tenderloin is cut into small pieces.
2. For several minutes, the slices are fried in oil in a well-heated pan over high heat.
3. The meat is set aside, and chopped onions and garlic are cooked on the remaining fat already in a slow cooker in a suitable mode.
4. Beef, small pieces of prunes, wine are sent to the container for frying.
5. When alcoholic drink boil away, you can add flour.
6. After thorough mixing, the ingredients are poured with broth and salted.
7. In the extinguishing mode, it cooks for 55-60 minutes.

in tomato sauce

Tomato sauce will add brightness and juiciness to the dish. Ingredients: 360 g of meat tenderloin, 2 medium carrots, 90 g of pitted prunes, 2 large onions, 60-70 ml of tomato paste, a couple of garlic cloves, a special mixture of spices for beef.

1. In the “Frying” mode, thin onion rings and carrot sticks are reddened.
2. When the vegetables are sufficiently fried, sliced ​​beef is laid out to them. Together, the components are cooked with frequent stirring for a quarter of an hour.
3. Whole prunes are poured into the container.
4. Tomato paste and a glass of warm water are poured on top.
5. In the stewing program, the dish languishes for 60-65 minutes.
6. Approximately 10 minutes before readiness, the treat is salted, sprinkled with seasoning and chopped garlic.

Meat is served with large quantity fresh greens.

With added potatoes

To turn the dish into a full meal, add potatoes to the meat with dried fruits. Ingredients: 180 g prunes, a pound of beef tenderloin, 4-5 medium potatoes, carrots and onions each, salt, spices, 3 multi-cooker glasses of filtered water, a large spoonful of flour.

1. In the classic frying mode, pieces of meat are cooked.
2. To the beef, which has had time to become covered with a light crust, onion cubes are poured out, and after another 3-4 minutes of frying, carrot and prunes straws, potatoes, cut in any convenient way.
3. Flour, salt and spices are diluted in warm water. The resulting liquid is poured over meat with vegetables.
4. Stew 60-65 minutes.

If more potatoes are used, then the amount of water will need to be increased. Otherwise, there will be no gravy in the container at all.

With mushrooms

Both forest and greenhouse mushrooms are suitable. It is best to take champignons (240 g). The rest of the ingredients: 90 g of prunes, a pound of meat, large carrots, salt, onions, a mixture of peppers.

1. Pieces of meat, together with chopped carrots and onions, are fried in the appropriate program until golden brown.
2. Thin slices of mushrooms are added to the ingredients. Together, the components are cooked for another 8-9 minutes.
3. Prunes are laid out in the "smart pan" as a whole.
4. The components are poured with a small amount of water, salted and peppered. 1 cup of liquid will be enough.
5. The dish is stewed for 65 minutes.

Delicious served with mashed potatoes or simply with homemade bread.

With nuts in a multicooker

From nuts it is better to choose walnuts. Ingredients: 780 g of beef tenderloin, half a glass of prunes and nuts, 60 ml of dry red wine, salt, aromatic herbs.

1. Thin slices of beef are lightly beaten and fried in a pan over high heat like regular chops.
2. Nuts chopped with a sharp knife are roasted in a separate dry dish.
3. Prepared meat, halves of prunes are laid out in the multicooker bowl, wine is poured.
4. When the liquid in the baking mode has completely evaporated from the container, you can pour in a little salty water and leave the treat to stew for half an hour.
5. It remains to fill in the nuts, add seasonings and cook the dish for another 8-9 minutes in the same mode.

1. The meat sticks are fried until golden brown in the bowl of the "smart pan".
2. Prunes can be added whole or in halves to beef.
3. The onion is cut very finely and poured into the bowl.
4. It remains to add sour cream, salt, spices and a little water (about 50 ml).
5. After mixing all the ingredients, simmer for 120 minutes.

To taste in ready meal you can add ground pepper and chopped garlic.

Stewed beef with prunes in a slow cooker

In addition to prunes, take dried apricots for this option. Ingredients: 90 g of dried fruits, 1 multi-cooker glass of broth, large onion, salt, a pound of beef tenderloin, a pinch of nutmeg.

1. In an ordinary frying pan over high heat, pieces of meat are fried to a crust. You need to pour a lot of oil into it.
2. On the remaining fat, onions are already sautéed in a slow cooker. Beef is laid out to the finished vegetable.
3. It remains to add the broth, salt, nutmeg, and washed dried fruits. You can leave them whole or finely chop them.
4. It will languish in the "Extinguishing" program for 85-90 minutes.

In a pressure cooker, meat dishes come out juicy and very tasty. Plus, they cook much faster. Now we will tell you recipes for cooking beef in a pressure cooker.

Beef goulash in a pressure cooker

Ingredients:

• young beef - 500 g;
• onion - 100 g;
• carrots - 150 g;
• tomato juice- 300 ml;
• champignons - 250 g;
• salt, spices - to taste.

Cooking

Cut the beef into medium-sized pieces, salt and pepper. Grind the onion, three carrots on a grater. Mushrooms cut into 4 parts. We put all the ingredients in a pressure cooker, mix, pour, close the lid and cook for 20 minutes.

Stewed beef in a pressure cooker

Ingredients:

• beef - 500 g;
• vegetable oil - 2 tbsp. spoons;
• onion - 150 g;
• flour - 3 tbsp. spoons;
• ground sage - 1 teaspoon;
• dry garlic - 0.5 tsp;
• salt, pepper - to taste;
• red wine - 150 ml;
• water - 250 ml;
• tomato paste - 2 tbsp. spoons;
• potatoes - 500 g;
• celery root - 300 g;
• carrots - 300 g.

Cooking

Add vegetable oil to the pressure cooker. Roll the meat in flour and fry on both sides until golden brown. Also fry the onion. Then rinse the pressure cooker with water to remove all the browned crusts.

Return the meat to the pressure cooker again, add salt, pepper, sage, red wine, dry garlic, tomato paste, mix and cover with a lid. In an electric pressure cooker, select the "Meat" mode, and the cooking time is 12 minutes. In this case, the valve is moved to the "Pressure" position. At the end of cooking, the pressure is forcibly reduced.

If we cook in a pressure cooker on the stove. So first turn on strong fire, as soon as the liquid begins to boil, reduce the heat to a minimum and cook also for 12 minutes. Peel potatoes, celery and carrots and then cut into cubes. We spread the vegetables on the meat. We add water. Under a closed lid, cook in an electric pressure cooker in the “Vegetables” mode for 5 minutes under pressure.

At the end of the cooking process, let the pressure decrease on its own. We also cook in a pressure cooker on the stove for 5 minutes, then turn off the fire and wait until the pressure decreases. Only after that we open the pressure cooker. and vegetables in a pressure cooker is ready.

Recipe for beef with prunes in a pressure cooker

Ingredients:

Cooking

Cut the onion into cubes and fry in the "Frying" mode for 5 minutes, then add the grated carrots and cook for another 5 minutes. We cut the meat into slices and spread it to the onion with carrots, in the same mode we cook for 10 minutes to form a crust. Then spread the prunes, salt, pepper to taste. Stir sour cream with adjika, pour in 50 ml of water and pour the mixture into the meat. We close the pressure cooker with a lid and cook in the “Extinguishing” mode for 40 minutes.

Description

Beef stew with prunes, is a great solution for busy housewives. The delicacy is appropriate on the table on a weekday and on holidays and goes well with most side dishes, be it buckwheat or rice porridge, boiled potatoes or stewed cabbage.

Enhance the taste meat dish tomatoes are capable, they (or a small amount of tomato paste) can be added to the pan. You can also use a small amount of sour cream. But the product should be taken real. High-quality sour cream will dissolve during stewing and form a pleasant fatty film, but the surrogate will spoil the dish even if its lumps will float on the surface. Sometimes water is mixed with a small amount of table grape wine, but (according to culinary experts) the latter is better served in its pure form with a ready-made dish.

The taste and tenderness of meat cooked in this way will be appreciated by both children and adults, because beef simply melts in your mouth. This is not surprising, because it is stewed for a long time and practically in its own juice.

Treat by classic recipe cooked without the addition of onions and spices, so the meat will retain its natural flavor. You can stew the dish in a slow cooker and pressure cooker, as well as in the oven. In the latter case the best choice become clay pots for baking. And then you can add mushrooms, apples, onions or vegetables to the beef. But then it will be a completely different dish.

The yield of the dish from the proposed amount of products is quite large, but juicy stew can be stored in the refrigerator. The cooled delicacy can be heated in the microwave or in a frying pan. In the latter case, a tablespoon of boiled water is added to the dish.

Simple step by step recipe with photos will give an opportunity to deal with all the intricacies of cooking tender meat, which will easily take the crown place among all other ways to stew veal at home.

Ingredients

• 
  (1 kg)
• 
  (pitted, 300 g)
• 
  (taste)
• 
  (300 ml)
• 
  (3 tablespoons)

Cooking steps

Wash the beef and dry it with napkins, then cut into small cubes. After that, rinse the meat again with running water.



Pour three tablespoons of odorless vegetable oil into the bottom of a saucepan or frying pan and lightly heat it. After that, carefully lower the beef into the container and wrap it with oil..



After that, pour some drinking water into the container.



Wash the prunes in warm water and cut each fruit in half.



Immediately put the prunes in a pan or stewpan to the meat. Simmer for five minutes without a lid.



Add salt and mix well. A pinch of salt at this stage will be enough, because you will need to add salt to the delicacy after adding water and at the end of cooking.



Let the meat simmer a little until the liquid has evaporated. The meat will not be as bright as the raw product. after that, pour the meat in a saucepan cold water, which should be about a centimeter above the products.



Simmer the meat for half an hour over low heat and stir occasionally.



As soon as the water in the pan boils, a dark foam will appear on the surface of the workpiece. It must be completely collected, and then salt the delicacy to taste.



The dish will be ready in about an hour after the start of the quenching. The fire under the pan should be made medium, and the container itself should be covered with a lid for half an hour. The remaining time, the workpiece is stewed without covering. The finished delicacy will look like in the photo.



Serve juicy and tasty beef stewed with prunes, should be slightly chilled. If necessary, the dish can be salted to taste.



Enjoy your meal!