Meat with the addition of dried fruits acquires completely new flavoring shades. You can experiment endlessly with these combinations. And to simplify the task of the cook will allow the "smart pan". How to cook beef with prunes in a slow cooker is described below.

Multicooked prune beef - a basic recipe

From seasonings, it is worth using nutmeg and ground black pepper - a pinch. The remaining ingredients: 870 g of beef, 155 g of dried prunes (seedless), 2 onions, salt, carrot, 5-6 garlic cloves, 1 tbsp. filtered water.

  1. The meat is washed and cut into small slices. In the baking program, it is slightly browned with vegetable oil.
  2. Next, the beef is fried already with chopped onions and carrots.
  3. It remains to salt the mass, add water, sprinkle with spices and cook in the “Stewing” program for 60-65 minutes.
  4. Next, crushed garlic and prunes cut into thin strips are placed in the container.
  5. Heated for another 20-25 minutes.

Suitable for any light side dish.

How to cook with white wine?

For pouring beef with dried fruits, both red and white wine are selected. But for this recipe you need to choose the last one. Ingredients: a pound of beef tenderloin, 80 g of prunes, 90 ml of white wine, 2 onions, 280 ml of broth, garlic to taste, 2 large tablespoons of light flour, salt.

  1. The tenderloin is cut into small pieces.
  2. For several minutes, the slices are fried in oil in a well-heated pan over high heat.
  3. The meat is laid to the side, and on the remaining fat, chopped onions and garlic are cooked already in the slow cooker in an appropriate mode.
  4. Beef, small pieces of prunes, wine are sent to the container for frying.
  5. When the alcoholic drink boils, you can introduce flour.
  6. After thorough mixing, the ingredients are poured into broth and salted.
  7. In extinguishing mode, it takes 55-60 minutes to cook.

In tomato sauce

Tomato sauce will add brightness and juiciness to the dish. Ingredients: 360 g meat cuts, 2 medium carrots, 90 g pitted prunes, 2 large onions, 60-70 ml tomato paste, a couple of garlic cloves, a special mixture of spices for beef.

  1. In the "Frying" mode, thin onion rings and carrot straws blush.
  2. When the vegetables are sufficiently fried, beef chopped into small pieces is laid out to them. Together, the ingredients are cooked with frequent stirring for a quarter of an hour.
  3. Whole prunes are poured into the container.
  4. Topped with tomato paste and a glass of warm water.
  5. In the extinguishing program, the dish languishes for 60-65 minutes.
  6. About 10 minutes before cooking, the treat is salted, sprinkled with seasoning and chopped garlic.

Meat with lots of fresh herbs is served.

With the addition of potatoes

To turn the dish into a full meal, add potatoes to the meat with dried fruits. Ingredients: 180 g of prunes, a pound of beef tenderloin, 4-5 medium potatoes, carrots and onions, salt, spices, 3 multi-cooked glasses of filtered water, a large spoon of flour.

  1. In the classical cooking mode, pieces of meat are cooked.
  2. Cubes of onion are poured out to beef, which has managed to cover with a light crust, and after 3-4 minutes of frying, straws of carrots and prunes, potatoes, sliced ​​in any convenient way.
  3. Flour, salt and spices are diluted in warm water. The resulting liquid is poured meat with vegetables.
  4. Stewed for 60-65 minutes.

If more potatoes are used, then the amount of water will need to be increased. Otherwise, gravy will not be in the container at all.

With mushrooms

Both forest and greenhouse mushrooms are suitable. It is best to take champignons (240 g). The remaining ingredients: 90 g of prunes, a pound of meat, large carrots, salt, onions, a mixture of peppers.

  1. Pieces of meat along with chopped carrots and onions are fried in the corresponding program until golden brown.
  2. Thin mushroom slices are added to the ingredients. Together, the components are cooked for another 8-9 minutes.
  3. Prunes are laid out in a "smart pan" as a whole.
  4. The components are poured with a small amount of water, salted and peppered. Liquid will be enough 1 cup.
  5. Stew the dish for 65 minutes.

Serve with mashed potatoes or just with homemade bread.

With nuts in a slow cooker

From nuts it is better to choose walnuts. Ingredients: 780 g of beef tenderloin, half a glass of prunes and nuts, 60 ml of dry red wine, salt, aromatic herbs.

  1. Thin slices of beef are slightly beaten and fried in a pan over high heat according to the principle of ordinary chops.
  2. In a separate dry bowl, nuts chopped with a sharp knife are fried.
  3. Prepared meat is laid out in a multicooker bowl, halves of prunes, wine is poured.
  4. When the liquid in the baking mode completely evaporates from the tank, you can pour in a little salt water and leave the treat to stew for half an hour.
  5. It remains to fill the nuts, add seasonings and cook the dish for another 8-9 minutes in the same mode.

Served with grated hard cheese.

In sour cream sauce

According to this recipe, the meat product is especially tender. Ingredients: onion, a pound of beef pulp, 160 g of sour cream, 180 g of prunes, salt, aromatic herbs. The dairy product is selected with maximum fat content.

  1. Meat sticks are fried until golden brown in a bowl of “smart pot”.
  2. Prunes to beef can be added whole or halves.
  3. Onions are cut very finely and poured into the bowl.
  4. It remains to add sour cream, salt, spices and a little water (about 50 ml).
  5. After mixing all the ingredients, simmer for 120 minutes.

To taste, ground pepper and chopped garlic can be added to the finished dish.

Multicooked Braised Beef with Prunes

In addition to prunes for this option, take more dried apricots.Ingredients: 90 g dried fruit, 1 multi-cooked glass of broth, large onion, salt, a pound of beef tenderloin, a pinch of nutmeg.

  1. In a usual frying pan over high heat, pieces of meat are fried until crusted. Oil needs to be poured into it quite a lot.
  2. The onion is passivated on the remaining fat in the multicooker. Beef is laid out for the finished vegetable.
  3. It remains to add the broth, salt, nutmeg, and washed dried fruit. You can leave them whole or chop finely.
  4. It will languish in the “Quenching” program for 85-90 minutes.

Served beef with stewed prunes in a slow cooker to a hot table with greens.

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