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31
Classic Beef Stew
Makes 8 cups (2 L)
3
pounds (1.5 kg) beef chuck roast,
cut into 1½-to 2-inch (2.8-5 cm)
pieces
kosher salt
fresh ground pepper
2
teaspoons (10 ml) olive oil
1
medium onion, finely chopped
1
medium carrot, finely chopped
1
celery stalk, finely chopped
2
garlic cloves, finely chopped
1
cup (250 ml) dry red wine
2
tablespoons (30 ml) tomato paste
1
bay leaf
¾
cup (175 ml) beef broth
2
cups (500 ml) baby-cut carrots
1
tablespoon (15 ml) unsalted
butter, softened
1
tablespoon (15 ml) unbleached
all-purpose flour
1
cup (250 ml) frozen peas
Season pieces of chuck roast with salt
and pepper and reserve. Place the olive
oil in the cooking pot of the Cuisinart
™
Pressure Cooker. Select Browning. When
oil begins to sizzle, add pieces of chuck
in a single layer – do not crowd. Continue
browning meat in batches until all meat
is browned. As meat is browned transfer
to a plate. Select Sauté. Stir the chopped
onions into the pot. With a wooden
spoon scrape any brown bits from the
bottom of the pan that have accumulated
while meat was browning. Sauté for 1
to 2 minutes, until onions start to soften
and are translucent. Stir in the carrots
and celery. Sauté vegetables for about
3 minutes, stirring occasionally. Stir in
the chopped garlic and sauté for an
additional minute.
Once vegetables are soft, stir in red wine,
again scraping any brown bits that have
accumulated on the bottom of the pot.
Cook until red wine has reduced by half,
then stir in the tomato paste.
Add the reserved beef, bay leaf, and beef
broth to the pot. Select High Pressure.
Set timer for 10 minutes. When audible
beep sounds use Quick Pressure Release
to release pressure. When float valve
drops, remove lid carefully, tilting away
from you to allow steam to disperse.
Add carrots to the pot and select High
Pressure. Set timer for 6 minutes.
When audible beep sounds use Natural
Pressure Release to release pressure.
When float valve drops, remove lid
carefully, tilting away from you to allow
steam to disperse.
To thicken stew, strain the solids from the
stew liquid, reserving both. Remove and
discard bay leaf. Blend softened butter
and flour to make a paste (buerre manié).
Return liquid to pot and bring to a boil by
selecting Brown. Once liquid comes to
a bowl whisk in the butter/flour mixture.
Select Simmer. Once liquid thickens, stir
the meat and carrots back into the pot.
Taste and adjust seasonings with salt and
pepper accordingly. Just before serving,
stir in peas.
Nutritional information per serving (1½ cups [375
ml]):
Calories 340 (32% from fat) • carb. 16g • pro. 35g
• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg
• calc. 49mg • fiber 4g
Veal Shanks with
Mushrooms
& Sun-Dried
Tomatoes
Makes 6 servings
½
cup (125 ml) unbleached all-
purpose flour
2
teaspoons (10 ml) kosher salt,
divided
1
teaspoon (5 ml) freshly ground
black pepper, divided
2
tablespoons (30 ml) extra virgin
olive oil
6
meaty veal shanks, about 10 to
12
ounces (283-340 g) each, cross-
cut about 1¼ to 1½-inches
(3-3.8 cm) thick, tied with
butcher’s twine*
12
ounces (340 g) cremini
mushrooms, cleaned and
quartered
½
cup (125 ml) chopped shallot
½
cup (125 ml) chopped carrot
¼
cup (50 ml) chopped celery
1
tablespoon (15 ml) herbes de
Provence
½
cup (125 ml) dry white wine or
vermouth
½
cup (125 ml) sun-dried tomato
halves (dry, not oil packed)
¹⁄³
cup (75 ml) low-sodium chicken
broth or stock
Combine flour with 1 teaspoon (5 ml) of the
salt and ½ teaspoon (2 ml) of the pepper.
Dust veal shanks with seasoned flour,
shaking off excess.
Select Browning and add 1 tablespoon
(30 ml) of the olive oil to the cooking pot.
When the oil is hot, add 2 of the veal shanks
to the pot and brown well on each side,
about 3 to 5 minutes per side. Remove to a
platter and continue until all are browned.
Add the remaining olive oil to the cooking pot
and when hot, add the mushrooms. Cook for
several minutes until nicely browned. Turn
off. Select Sauté. Add the shallot, carrot,
celery and herbes de Provence. Cook for 2 to
3 minutes, until the shallots are translucent.
Add wine and reduce by half. Stir in the
sun-dried tomatoes and chicken stock.
Remove about two thirds of the vegetable
mixture from the cooking pot and reserve.
Arrange the veal shanks in the cooking pot
in 2 layers. Spoon the reserved vegetables
over the veal and add any juices that may
have accumulated on the platter. Cover and
lock lid in place. Select High Pressure and
set timer for 25 minutes. When audible beep
sounds, use Natural Pressure Release for
15 minutes, and then use Quick Pressure
Release to complete. When float valve drops,
turn off. Remove lid, tilting away from you to
allow steam to disperse.
Remove veal shanks and place on a serving
platter. Cover loosely with foil. Season
sauce with remaining salt and pepper. Select
Simmer and cook the sauce for an additional
10 minutes to thicken slightly. Spoon sauce
over veal to serve.
Nutritional information per serving:
Calories 607 (20% from fat) • carb. 20g • pro. 100g
• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg
• calc. 179mg • fiber 4g
*Tie the shanks using butcher’s twine to
hold the veal in shape during cooking by
tying each shank around its circumference.
Remove string before serving.
Pork Chops with
Balsamic, Onions & Figs
Makes 4 servings
4
pork loin chops, bone in, well
trimmed of excess fat, about
¾- to 1-inch (1.9-2.5 cm) thick each
1
teaspoon (5 ml) kosher salt, divided
½
teaspoon (2 ml) freshly ground black
pepper
½
tablespoon (2 ml) unsalted butter
½
tablespoon (2 ml) good quality
olive oil
3
cups (750 ml) sliced onions
(about 1 pound [500 g], peeled,
sliced vertically)
2
cloves garlic, peeled and chopped
1
teaspoon (5 ml) thyme
3
tablespoons (45 ml) aged balsamic
vinegar
2
tablespoons (45 ml) dry white wine
or vermouth
¹⁄³
cup (75 ml) chicken stock
10
ounces (283 g) dried figs
Season pork chops with ½ teaspoon (2 ml)
salt and pepper. Select Browning and add
butter and olive oil. When hot add 2 pork
chops to the cooking pot and brown for 3 to
4 minutes on each side. Transfer to a plate
and brown remaining 2 pork chops, transfer
to the plate.
Select Sauté and add the onions, garlic and
thyme to the cooking pot. Cook, stirring
for 3 to 4 minutes, until onions become
translucent. Add balsamic vinegar and cook
until reduced by half. Add wine, chicken
stock, and remaining ½ teaspoon (2 ml) salt.
Cook for 1 minute. Return pork chops to the
cooking pot, topping with some of the onion
mixture. Add figs on top. Cover and lock lid
in place. Select High Pressure and set timer
for 9 minutes. When audible beep sounds
use Quick Pressure Release to release
pressure. Turn off. Remove lid carefully, tilting
away from you to allow steam to disperse.
Transfer pork chops, onions and figs to a
warm platter with the pan juices and serve.
If desired, cover pork chops, onions and figs
loosely with a sheet of aluminum foil and
place in a warm (200°F [95°C]) oven. Select
Simmer and reduce pan juices by half until
slightly syrupy. Pour over pork chops and
serve.
