Slow-cooked potato stew: recipes

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Pressure cookers, multicookers have firmly entered our lives, making cooking simple, fast and healthy. Tasty, fragrant potatoes are crisp and soft. You can diversify the dish with sour cream, tomato sauce, add vegetables, mushrooms and aromatic herbs and spices.

How to stew potatoes in a slow cooker

Due to the features of the device, the potatoes are not just stewed, but languished – this makes it especially tasty. For a roast, it is very important to consider the variety of potatoes – a more starchy variety will be crumbly after cooking, and tubers with a low starch content will keep their shape well. Peel the vegetable, salt, fry in oil in the “Baking” mode, and then cook the stew in a slow cooker in accordance with the recipe.

How to stew

Many housewives are interested in this question: it all depends on the type of vegetable. The stewing time for potatoes of starchy varieties can be 25-30 minutes, if the vegetable is harder, then 40-60 minutes. The duration of the heat treatment is also affected by the product that is cooked with potatoes, for example, ribs need to be stewed for about an hour, and mushrooms – 30 minutes. Therefore, before setting the timer, you need to carefully study the step-by-step recipe.

How to cook stewed potatoes in a slow cooker

An excellent hearty dish, which is suitable for those who observe fasting, diet and for those who love a delicious vegetable. Potato treats can be both dietary and very nutritious. The recipe for stewed potatoes in a multicooker is simple: peel the vegetables (you can add onions, carrots, bell peppers to the main ingredient), cut into cubes, fry, and then add a little liquid or sauce.

With ribs

  • Cooking time: 90 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 103.3 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Appetizing, ruddy, soft pork or veal ribs go well with juicy potatoes. Before stewing potatoes with ribs in a slow cooker, select a quality meat product. The ribs should not be too lean – the fat that is formed when frying gives that aromatic, nutritious meat juice that distinguishes a tasteless roast from a culinary masterpiece.

Ingredients:

  • onion – 1 pc.;
  • ribs – 600 g;
  • potatoes – 1.2 kg;
  • carrot – 1 pc.;
  • water or broth – 400 ml;
  • vegetable oil – 50 ml.

Cooking method:

  1. Strip the ribs: cut the cores, film, chop, then rinse thoroughly.
  2. Pour oil into the bottom of the multicooker, lay the ribs, turn on the “Baking” mode for 20 minutes.
  3. Peel vegetables, cut onions and carrots into cubes.
  4. When the ribs are browned, add vegetables to them, fry.
  5. Peel the potatoes, cut into a medium cube. Add to the bowl, pour hot water and simmer in the “Extinguishing” mode for half an hour.
  6. 5 minutes before the timer goes off, season with spices, salt.

Ribs with potatoes

With onion

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 68 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

An excellent treat for those who fast or follow a diet. The vegetables are peeled, diced and fried in a bowl until half-ready, and then stewed. The recipe for potatoes with onions in a slow cooker is simple, the main thing is to choose high-quality vegetables, process them correctly. As a quenching liquid, you can use boiling water or broths – chicken, meat, mushroom.

Ingredients:

  • potato tubers – 10 pcs.;
  • onion – 2 pcs.;
  • boiling water – 1 tbsp.

Cooking method:

  1. Peel the vegetables, cut the tubers into medium cubes and the onions into small ones.
  2. Put these ingredients in a deep container, season with spices, salt, mix thoroughly.
  3. Pour oil at the bottom of the multicooker, put the vegetables, turn on the “Baking” mode, set the timer for 5 minutes.
  4. Add boiling water so that it covers the ingredients and change the mode to “Quenching” (half an hour). Bring to readiness.

Potatoes with onions

With meat

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 178 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

This dish with beef or veal turns out to be very tasty, satisfying – these types of meat have a special aroma that makes the dish unique. First, choose a piece of meat suitable for the roast – it can be a tenderloin, the back, but always with fat so that the stewed potatoes with meat in the slow cooker are soft, rich. Season the dish with chopped green onions and serve to the guests – they will be delighted!

Ingredients:

  • beef tenderloin – 400 g;
  • potatoes – 1.2 kg;
  • onions – 1-2 pcs.;
  • garlic – 2 cloves;
  • vegetable oil – 50 ml;
  • salt, spices.

Cooking method:

  1. Process the pork, cut it into cubes. Fry meat in oil using a slow cooker (“Baking” mode) for 7-8 minutes.
  2. Peel the onion, chop into cubes. Send to meat and fry until rosy.
  3. Peel the potatoes, cut them into small slices, salt, pepper, put in a bowl, fry a little (5-7 minutes).
  4. Pour the contents of the multicooker with boiling water or broth, turn on the “Extinguishing” mode for 40 minutes.
  5. Ready roast can be sprinkled with herbs.

Pork Stew

With chicken

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 106 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Soft chicken, tender, crumbly potatoes – the perfect dish for dinner. Before stewing potatoes with chicken in a slow cooker, you need to consider that chicken fillet is not suitable for juicy roast – chicken or thighs are more suitable, they have more fat – the dish will be juicy, not dry. Nutmeg should be added to potatoes with chicken – it harmonizes well with such products.

Ingredients:

  • chicken (thighs or legs) – 600 g;
  • potatoes – 1 kg;
  • onion – 2 pcs.;
  • nutmeg – a pinch;
  • sour cream – 100 ml;
  • salt, spices to taste.

Cooking method:

  1. Peel the tubers, cut them into medium cubes.
  2. Chop the chicken into portions, pickle.
  3. Peel the onion, cut into cubes. Fry in a slow cooker in baking mode.
  4. Add chicken, fry another 10 minutes. Add sour cream, a little liquid and simmer for 15 minutes in the “Stew” mode.
  5. Place the potato cubes in the bowl and cook the roast for another 40 minutes.

Chicken with potatoes

Stewed Potato

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 98 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

When there is very little time, and the guests are about to appear on the doorstep, an assistant multicooker will come to the rescue. Peel vegetables, lay in the appliance and do other, more important things. Stewing potatoes in a slow cooker will take 30-40 minutes, during which time it will become soft, crumbly, very delicious. Decorate the roast with greens and serve the hungry guests with the heat of heat – they will be delighted!

Ingredients:

  • carrot, onion – 1 pc.;
  • potatoes – 1 kg;
  • tomato paste – 2 tbsp. l .;
  • butter – 3 tbsp. l .;
  • spices, salt.

Cooking method:

  1. Peel the vegetables, cut them into identical slices, and chop the onion into small cubes.
  2. In half a glass of hot water, dilute tomato paste, salt, add spices.
  3. Put butter on the bottom of the multicooker, melt it in the “Baking” mode and fry vegetables: first onion, then add carrots, potatoes.
  4. Brown these ingredients, season, fill with tomato and turn on the “Stew” mode for half an hour.
  5. Serve finely chopped greens.

Roast

With vegetables

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 102 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

What can be tastier than hot, crumbly, fragrant potatoes? This versatile product is combined with almost any vegetables, meat, fish, mushrooms. In order for stewed vegetables with potatoes to retain their nutrients as much as possible, it is worth cooking them using a slow cooker, where they simmer at the right temperature. In this recipe with a photo you can use any vegetables: tomatoes, all kinds of cabbage, zucchini, eggplant.

Ingredients:

  • cauliflower – 200 g;
  • broccoli cabbage – 200 g;
  • tomatoes – 2 pcs.;
  • potatoes – 4-5 pcs.;
  • onions, carrots – 1 pc.;
  • garlic – 3 cloves;
  • butter – 2 tbsp. l.

Cooking method:

  1. Peel the tubers, cut into cubes.
  2. Wash cauliflower and broccoli, divide into inflorescences.
  3. Peel onions and carrots, cut into cubes.
  4. Chop the garlic. Scale tomatoes, peel, cut into cubes.
  5. Put oil on the bottom of the multicooker, turn on the “Baking” mode. Fry onion in melted butter, then carrots, potatoes.
  6. The last layers of roast are two types of cabbage and tomatoes. Season with salt, spices, garlic.
  7. Bring vegetables to stew on stew (30-40 minutes).

Braised Vegetable Stew

With mushrooms

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 107 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

This dish is considered to be a classic of cooking. Fragrant mushrooms, boiled potatoes are soaked in amazingly delicious sauce, creating a culinary masterpiece. Before preparing a treat, choose high-quality mushrooms – they can be dried or fresh, for example, mushrooms or delicious mushrooms. In the end, optionally sprinkle the ingredients with grated cheese, this will make the potato with mushrooms in the slow cooker even tastier.

Ingredients:

  • onion – 2 pcs.;
  • potatoes – 1 kg;
  • champignons – 400 g;
  • vegetable oil – 100 ml;
  • cream (10%) – 200 ml;
  • salt, ground pepper.

Cooking method:

  1. Peel the potato tubers, cut them into cubes.
  2. Wash mushrooms, dry, chop with slices.
  3. Dice the onion.
  4. Heat vegetable oil in the multicooker bowl in the “Baking” mode, fry the onions until soft.
  5. It’s the turn of the mushrooms – passer with onions, then put the potato cubes.
  6. Season the vegetables with salt and spices. Pour the cream, change the mode to “Stew” and cook for another 30 minutes.
  7. Serve aromatic treats with herbs.

Stewed potatoes with champignons

How to stew cabbage with potatoes in a slow cooker

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 92 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

The treat is very satisfying and light at the same time. This is a great way to diversify the daily menu during the post. Potatoes with cabbage in a slow cooker can often be prepared for those who are going to lose weight, but do not want to deprive themselves of useful trace elements and vitamins. Roast should be supplemented to taste with your favorite spices and herbs.

Ingredients:

  • forks of cabbage – 1 pc.;
  • carrots, onions;
  • potatoes – 1 kg;
  • vegetable oil – 50 ml;
  • tomato paste – 1 tbsp. l .;
  • seasoning, salt, bay leaf.

Cooking method:

  1. Peel the onion and carrot, cut into cubes.
  2. Peel potato tubers, cut into cubes.
  3. Cabbage must be peeled, chopped with a thin straw.
  4. Pour oil on the bottom of the multicooker, spasser the onion and carrot on it until golden (baking mode).
  5. Add cabbage, potatoes, put tomato paste, pour half a glass of hot water, season.
  6. Turn on the “Extinguishing” mode, the timer – 30 minutes and bring the roast to readiness.

Stewed cabbage with potatoes

With tomato paste

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 134 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

The nourishing, bright treat of the cook is sometimes called “Tomato Potato.” Indeed, the color of the roast is simply amazing, it instantly becomes a table decoration. Potatoes in tomato paste can be made with stew, chicken or lenten. How to cook roast so that all the ingredients are baked at the same time, but not fall apart? All answers in the recipe..

Ingredients:

  • pork pulp – 400 g;
  • potatoes – 1 kg;
  • tomato paste – 2 tbsp. l .;
  • onion – 1 pc.;
  • vegetable oil – 60 ml;
  • glass of hot water.

Cooking method:

  1. Peel the tubers and onions. Cut the onion into half rings and the tubers into slices.
  2. Clean the meat from veins, cut into thin strips, slightly beat off.
  3. Pour oil on the bottom of the multicooker, fry the onion on it until soft in the “Baking” mode.
  4. Add the meat slices, close the lid, fry.
  5. Season, salt the meat, add the potatoes and further 5 minutes.
  6. Change the mode to “Stew”, add water, put 2 tablespoons of tomato paste and cook for another half hour.

Potato with adjika

In sour cream

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 118 kcal per 100 g.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

To cook a hearty roast, you do not need to make a lot of effort. Peel the vegetables, cut into large cubes or slices, pour sour cream, and the multicooker will do the rest herself. This wonderful stove not only deliciously cooks any dishes, but also maximizes their benefits. Stewed potatoes in sour cream are soft, delicate, with a pleasant creamy taste – an ideal side dish!

Ingredients:

  • butter – 1 tbsp. l .;
  • water – 150 ml;
  • potatoes – 600 g;
  • sour cream 25% fat – 200 g;
  • salt, nutmeg.

Cooking method:

  1. Peel the potato tubers, cut them into large pieces so that they do not boil.
  2. Vegetable should be put in a multicooker bowl, mix by hand, season, salt.
  3. Pour hot water into a container with sour cream, stir well.
  4. Pour the potato slices with sauce, put butter on top.
  5. Next, you need to set the “Extinguishing” mode, turn on the timer for half an hour.

Stewed Potatoes in Sour Cream Sauce

How to put out potatoes in a slow cooker – chefs tips

It’s easy to cook tasty, aromatic roast, and using a slow cooker to do this is easy. But there are some tricks, recommendations that will help make stewing potatoes ideal:

  • vegetables should not be crushed too much – cut them with medium cubes so that they retain their shape;
  • fry each ingredient previously in oil – this will enrich the taste of roast;
  • Pasteurized foods are better to fill with hot water than cold.
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