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24
Press
BROWN/SEAR
, set temperature to HIGH, and then press
START/STOP
. Allow Multi-Cooker to preheat. Add oil to Cooking
Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook,
stirring occasionally, for 5-7 minutes or until well browned. Add
garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste.
Stir in carrots, chopped onions, potatoes and pearl onions.
Stir in wine, broth and bay leaves; bring to boil. Press
START/STOP
.
Secure the lid. Select
MEAT/STEW
, set pressure to HIGH, and
adjust time to 35 minutes. Make sure Steam Release Valve is in
the "Seal" (closed) position. Press
START/STOP
. Once cooking is
complete and the pressure is released, stir in a little cornstarch
mixed with water to thicken. Season to taste and stir through the
peas and chives. Remove the bay leaves before serving.
TIP:
To
SLOW COOK
this stew instead, cook on HIGH for 4-5 hours.
2 tbsp olive oil
3 ½ lbs stewing beef
½ tsp salt and pepper
4 cloves of garlic, finely chopped
2 tsp finely chopped fresh thyme
4 tbsp tomato paste
3 cups diced carrots
2 medium onions, diced
3 cups quartered baby
red potatoes
2 cups pearl onions, peeled
1 cup red wine
4 cups beef broth
3 bay leaves
2 cups frozen peas, thawed
2 tbsp chopped fresh chives
TIP:
This recipe can be halved if you
are feeding a smaller crowd.
COURSE:
ENTRÉE
PREP TIME:
20 MINUTES
COOK TIME:
45 MINUTES
YIELDS:
10-12 SERVINGS
INGREDIENTS:
DIRECTIONS:
COURSE:
ENTRÉE
PREP TIME:
20 MINUTES
COOK TIME:
4 HOURS, 10 MINUTES
YIELDS:
10 SERVINGS
FUNCTION:
slow cook
2 tbsp olive oil
1 lb sliced cremini mushroom
2 large onions, thinly sliced
3 lbs round of beef, cut
into ¼-inch slices
½ tsp each salt and pepper
4 cloves of garlic, minced
1 tbsp paprika
½ cup tomato paste
4 cups low-sodium beef broth
2 tbsp all-purpose flour
2 tbsp Worcestershire sauce
3 bay leaves
½ cup sour cream
½ cup chopped fresh parsley
20 oz egg noodles, cooked
according to package directions
Press
SAUTÉ
, set temperature to HIGH, and then press
START/
STOP
. Allow Multi-Cooker to preheat. Add half of the oil. Add
mushrooms and onion; cook, stirring, for 5 minutes or until lightly
browned. Set aside.
Add remaining oil to Cooking Pot. Toss beef with salt and pepper.
Cook, stirring occasionally, for 5 minutes or until well browned.
Add garlic and paprika; return onions and mushrooms to Cooking
Pot. Add tomato paste; cook for 1 minute. In a separate bowl,
whisk ¼ cup of the beef broth with flour. Set aside.
Add remaining beef broth, stirring to incorporate any browned
bits into sauce. Add Worcestershire sauce and bay leaves. Add
reserved stock and flour mixture.
Press
START/STOP
. Secure the lid. Select
SLOW COOK
, set
temperature to LOW, and adjust time to 4 hours. Make sure Steam
Release Valve is in the “Release” (open) position. Press
START/
STOP
. Once cooking is complete, stir in the parsley and sour cream.
Serve over egg noodles, which have been cooked separately.
Beef & Mushroom Stroganoff
INGREDIENTS:
DIRECTIONS:
Trad i t ional Beef Stew
FUNCTION:
pressure