|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|
|1/2 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|
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.