 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 | | 2-1/2 cups | beef stock, low sodium | | 1 cup | green peas, thawed if frozen | | 3 tablespoons | chopped fresh Italian parsley |
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.
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