Bean Stew with Multicooker Beef

This delicious and nutritious dish is just right for the winter weather and cold weather, a healthy source of protein and energy! The use of Black Eye beans in this recipe speeds up the cooking process as they do not need to be presoaked.

Ingredients

• vegetable oil 50 ml
• thyme (pinch)
• garlic (clove) 3 pcs.
• tomato paste 1 tbsp
• tomato juice 1 glass
• carrots 1 pc.
• onion 1 pc.
• beef (pulp) 500 g
• beans 1 cup
• salt (to taste)
• pepper (to taste)

Directions

1. Cut the beef into small cubes, remove the tendons, if any.
2. Fry in a slow cooker - "Fry" mode
3. Arrange the carrots, cut diagonally, add quartered onions, coarsely chopped garlic, lightly fry.
4. Add tomato juice, paste, adjust the taste with salt and pepper, simmer for 40-50 minutes.
5. Measure out a glass of beans, wash them, put them to the meat, add thyme, continue stewing until the products are ready for another 30-50 minutes. At this stage, we adjust the thickness of the dish by adding liquid. Bring to taste, adding the missing spices and salt, simmer until tender.