Hashlama in a slow cooker

1. My meat, cut into large pieces, pour water, add lemon juice to it. We remove the meat in this form in the refrigerator for 8-10 hours.

2. We prepare the vegetables: we cut the washed tomatoes into circles, onions into thin half rings, garlic into thin plates, Bulgarian pepper into large pieces, peel the potatoes and, if small, cut them in half lengthwise, and cut the large ones into thick circles.

3. Lubricate the bowl of the slow cooker with vegetable oil. Then we will put the prepared products in layers.

4. Spread the circles of tomatoes with the bottom layer, put the meat on them.

5. Put onion and garlic mixed on the meat, sprinkle everything with salt and spices.

6. Next, put the bell pepper, a layer of potatoes on it, which we also sprinkle with salt and spices.

7. The last layer is again circles of tomatoes. Lightly salt them.

8. Fill the contents of the bowl with wine, set the "Quenching" mode, the time is 15 minutes.

9. The time has passed - we set the "Porridge" mode, we set the time - 2.5 hours. It is necessary that the products in the slow cooker languish.

We serve the finished dish to the table hot!