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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
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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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