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Beef Stew

This beef stew is one of the simplest you will ever find.

Beef Stew


2 to 2-1/2 pounds beef chuck, cut into 1- to 2-inch cubes*
1 teaspoon sea or kosher salt
1/4 teaspoon freshly ground black pepper
1 small to medium leek, white and light green parts only, finely chopped
1 medium onion, peeled and finely chopped
2 medium carrots, peeled and cut into 1/2-inch rounds (halve rounds if carrots are on the larger side)
1 medium parsnip, peeled and cut into 1/2-inch rounds
1 medium celery stalk, thinly sliced
3/4 pound new white or red potatoes, cut into 1-inch pieces
6 cloves garlic, peeled, left whole
4 ounces crimini mushrooms, halved or quartered
1 teaspoon herbes de Provence
1 bay leaf
1/2 cup dry red wine
1/4 cup tomato paste
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2-1/2 cups beef stock, low sodium
1 cup green peas, thawed if frozen
3 tablespoons chopped fresh Italian parsley

Cooking Instructions

Toss all ingredients together except peas and parsley into the cooking pot of the Cuisinart Multicooker.

Set to Slow Cook on Low for 16 to 24 hours.**

Once the unit switches to Keep Warm, stir in the peas and parsley.

Taste and adjust seasoning accordingly. Makes 8 cups.

*If you have the time, you can brown the meat prior to slow cooking. Do this on Brown/Sauté at 400 F as the first step. If you do this, use more beef stock in the recipe, closer to 4 cups. Your yield may be slightly less, as well.

**The goal is to have tender meat that falls apart when finished, a result of a long, slow cooking process. That being said, if time is of the essence, you may reduce the cooking time to 8 to 10 hours.

Recipe used with permission by Cuisinart.

Equipment List

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