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Beef stew in a slow cooker with carrots and potatoes sauce

Slow-Cooker Beef with Carrots and Potatoes in Tomato Sauce

Tender, juicy beef with hardly any effort! Cooking beef is normally a long affair — to come out truly delicious, it needs a low, slow braise, which is why beef falls out of favor these days when time is always short. But the slow cooker changes everything: it handles the job perfectly, slowly cooking the meat until it's completely tender. All you do is load in the ingredients and add water. Two hours later, you're dishing up full plates!

Arina

Recipe author

Beef stew in a slow cooker with carrots and potatoes sauce

Composition / ingredients

Servings:

Beef

500

Potatoes (up to 1.5 kg / 3 lb)

Carrots

Tomato sauce

Salt

Ground hot pepper

Bay leaf

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 6 g

Fats 11 % 2 g

Carbohydrates 56 % 10 g

81 kcal

GI: 90 / 10 / 0

Cooking method

Step 1:

The main ingredients.
Step 2:

Cut the beef into medium cubes.
Step 3:

Turn on the "Sauté" or "Bake" setting and sear the meat for 15 minutes.
Step 4:

While the meat sears, grate the carrots on the coarse side of a box grater.
Step 5:

Add the carrots and tomato sauce to the meat and cook for another 10 minutes.
Step 6:

Pour in enough water to cover the meat, and season with salt and pepper. Set the "Stew" (braise) setting for 2 1/2 hours.
Step 7:

Cut the potatoes into cubes.
Step 8:

Add them to the meat one hour before the program ends. Add more salt to taste and drop in the bay leaves. Add a little water if needed, stir, and let the program finish.
Step 9:

When it beeps, open the slow cooker and give it one more stir.