Beef stew in a slow cooker with potatoes

Step-by-step cooking

1. Step 1:

   

   Wash boneless beef under running water, cut off fat and tendons, if any. This will make the dish less high-calorie, and the meat is soft. Cut the beef into small pieces. This way the beef will be ready faster. Any beef pulp intended for frying or stewing is suitable for this dish.

2. Step 2:

   

   Peel and finely chop the onion. It is better to take a white onion, it will look more harmonious in the finished dish. Wash the carrots under running water, rubbing the peel with a brush. Peel the carrots with a vegetable peeler and grate the vegetable on a coarse grater. You can cut the carrots with a knife so that they are guaranteed not to get lost in the finished dish.

3. Step 3:

   

   Bulgarian pepper and wash under running water. It's better to take red, but I have yellow. They have no difference in taste, but red would look better.

5. Step 4:

   

   Wash the potatoes under running water, rubbing the peel with a brush. Cut the tubers into medium cubes. Pour the tomato sauce on top, add salt and pepper to taste. At this stage, you can add your other favorite spices to taste. I added dried Provencal herbs.

6. Step 5:

   

   Add water and stir. Simmer on the program "Quenching " or "Languishing " for an hour and a half. Here everything will depend on the specific model of the slow cooker and on the selected meat. Check the instructions to clarify the cooking time. Mine will not boil the potatoes during this time, they will remain whole cubes. If your slow cooker is more powerful, then you should add potatoes 20 minutes before the end of cooking, otherwise the potatoes will turn out to be mashed.