Romanian beef stew in a multicooker

Ingredients

• 800 g beef stew meat (shoulder)
• 3 tablespoons oil
• 1/4 teaspoon ground pepper
• 4 large onions (600 g)
• 1 medium carrot (150 g)
• 1 bay leaf
• 1/8 teaspoon ground dried thyme
• 200 ml water
• 400 ml red wine
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon hot paprika
• 400 g whole canned tomatoes
• 1 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

1. Cut the meat into pieces about 4 cm in size and pat dry with paper towels. Sprinkle with 1/4 teaspoon ground pepper. Cut the onion into julienne strips, grate the carrot and lightly crush the tomatoes with a fork. 2. Pour the oil into the inner pot and add the meat. Press MENU, select FRY and COOKING TIME, set it to 20 minutes and press START. Brown the pieces on all sides until golden, then transfer them to a plate. 3. In the same pot, add the onion, carrot, bay leaf and thyme to the remaining oil. Select FRY for 8 minutes. The onion should soften. 4. Return the meat to the pot and add the water, red wine, sweet paprika, hot paprika and the remaining 1/4 teaspoon pepper. Select STEW for 2 hours and 30 minutes, press START and close the lid. 5. Add the crushed tomatoes and 1 teaspoon salt 10-15 minutes before the program ends. At the end, turn off the appliance and serve the stew hot with mămăligă.