Beef Stew

2 to 2-1/2 poundsbeef chuck, cut into 1- to 2-inch cubes*
1 teaspoonsea or kosher salt
1/4 teaspoonfreshly ground black pepper
1 small to mediumleek, white and light green parts only, finely chopped
1 mediumonion, peeled and finely chopped
2 mediumcarrots, peeled and cut into 1/2-inch rounds (halve rounds if carrots are on the larger side)
1 mediumparsnip, peeled and cut into 1/2-inch rounds
1 mediumcelery stalk, thinly sliced
3/4 poundnew white or red potatoes, cut into 1-inch pieces
6 clovesgarlic, peeled, left whole
4 ouncescrimini mushrooms, halved or quartered
1 teaspoonherbes de Provence
1bay leaf
1/2 cupdry red wine
1/4 cuptomato paste
2-1/2 cupsbeef stock, low sodium
1 cupgreen peas, thawed if frozen
3 tablespoonschopped fresh Italian parsley


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.

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