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

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Beef Stew - 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.

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Beef Stew - Instructions Continued

Recipe used with permission by Cuisinart.

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