Beef stew in a slow cooker with onions

Step-by-step cooking

1. Step 1:

   

   Any boneless beef pulp suitable for baking or frying is suitable for cooking this dish. Rinse the meat under running water and remove the tendons and excess fat, if any. Cut the beef into medium-sized portions. The bowl of the slow cooker in this recipe does not need to be pre-lubricated with anything. Just transfer the sliced beef into it.

2. Step 2:

   

   Peel the onion from the husk. I preferred to chop the onion with a medium cube. But you can also cut it into thin strips. And if you chop the onion as finely as possible, it will be almost indistinguishable in the finished dish. It is better to use white or yellow onions. Red (or purple) will look less advantageous in the finished dish.

3. Step 3:

   

   Grate the butter on a coarse grater and transfer to the bowl of a slow cooker. Instead of using a grater, you can simply cut the butter with a knife into smaller pieces. Or you can put it in a whole piece. There will be absolutely no difference. The oil can be used both at room temperature and fresh from the refrigerator.

5. Step 4:

   

   It's time for seasonings and spices. Salt the meat to taste, add a small bay leaf and ground hot pepper. At this stage, you can add any of your favorite spices or fresh herbs to the dish. If you are going to use a ready-made spice mixture, check if there is no salt in its composition. Consider this point, so as not to over-salt the finished dish.

6. Step 5:

   

   Pour filtered water into the bowl of the slow cooker so that it covers the meat, and simmer the beef for about an hour and a half on the "Quenching" program. If you have a pressure cooker, then 40 minutes at low pressure will be enough. But it is better to check the instructions, since everyone has different slow cookers. But even if after the specified time the beef is still too tough, you can put it out for another twenty minutes until the meat is fully cooked. Beef will turn out super-soft!