For 8 hours in a slow cooker, beef turns into the most tender juicy meat. In combination with vegetables, a dish is obtained, about which you can say with confidence: it will disappear from the plate without a trace. Before Braising meat must be fried. If the multicooker bowl is not adapted for use on the stove, this can be done in thick bottom pan. All that’s left is to add to the beef. ingredients and mix, scraping off pieces that have sunken to the bottom. The resulting mixture can be moved to a slow cooker for дальнейшего тушения. 
Time: 8 час. 30 min. Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg beef stew neck, tie a piece of meat a thread
- 4 medium carrots, peel and cut into 5 cm thick slices, cut large pieces in half
- 5 garlic cloves, peel and crush
- 1 onion fennel, trim the top and bottom, chop finely
- 1 onion, cut in half and chop thinly half rings
- A can of whole canned peeled tomatoes (410 gr.), along with juice
- 4 tbsp. l brandy or brandy
- 1 tbsp. l provence herbs
- 1/3 Art. flour
- 2 tbsp. low salt chicken stock
- 1/3 Art. coarsely chopped fresh parsley
- 1/3 Art. ready-made tapenade of dried tomatoes
- 1 tsp finely grated orange zest
- Hot egg noodles with butter, served
Recipes with similar ingredients: beef, carrots, garlic, fennel onion, onion, tomatoes, cognac, brandy, Provence herbs, flour, broth, parsley, tapenade (olive paste), Orange zest, noodles
Recipe preparation:
- Heat a large frying pan over medium-high heat or inner bowl of the slow cooker (5.2–5.7 l) suitable for use on the stove. Sprinkle the meat with salt and pepper generously. Pour in vegetable oil into a slow cooker bowl. Fry the meat turning over at those moments when one of the parties acquires saturated red-brown color (8-10 minutes). Add carrots, and then move the meat up. Throw garlic, fennel and onions around beef.
- Rub the tomatoes through your fingers into the multicooker, then stir tomato juice, 3 tbsp. l cognac, Provencal herbs and 2 tsp. salt. Beat flour with chicken stock. Pour the mixture into slow cooker. Cover, cook over low heat until meat and vegetables will not become very soft (about 8 hours).
- Move the meat to the cutting board. Remove excess fat from Sauce surfaces in a slow cooker. Stir in the remaining 1 tbsp. l cognac, parsley, tomato tapenade and orange zest in vegetables with sauce in a slow cooker. Salt and pepper.
- Put vegetables around the meat and pour a little sauce on top. Serve with hot egg noodles with butter. Remaining put the sauce on the table separately.
