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MOROCCAN BEEF STEW
3 lb. top round, cut in 1½-inch cubes
1 tbsp. olive oil
1 large purple onion, cut in wedges
3 large cloves garlic, minced
4 cups beef broth or stock
½ cup dry red wine
1½ tsp. ground cumin
1½ tsp. salt
1 tsp. ground cinnamon
½ tsp. coarse ground black pepper
1 lb. sweet potatoes, peeled and cut into 1-inch chunks
1 pkg. (7 oz.) dried apricots
3 cups baby spinach
Hot cooked rice
Greek yogurt
Preheat multicooker at 350ºF. Add enough beef cubes to pan without any touching and brown
on all sides. Remove and set aside. Repeat with remaining beef until all pieces are browned.
Add onion and garlic and cook until onion is softened. Add broth and seasonings. Return meats
to pan. Cover and bring to a boil. Reduce temperature to 250ºF and cook for 40 minutes.
Add sweet potatoes and apricots and cook 15 minutes or until sweet potatoes are tender. Add
spinach and cook 2 minutes.
Serve over rice and garnish with yogurt.
Makes about 10 cups (about 2.5 quarts; 2.4 liters).
BROWN RICE AND SQUASh BLEND
1 pkg. (8 oz.) mushrooms, sliced
2 tbsp. butter or margarine
1 large onion, chopped
3 large cloves garlic, minced
4 cups white wine and culinary broth
1½ cups brown rice blend (such as Lundberg)
1 medium butternut squash, peeled, seeded and cubed
½ cup dried cranberries
1 tsp. salt
½ tsp. coarse ground pepper
Preheat multicooker at 350ºF. Brown mushrooms in butter in pan. Add onion and garlic and
cook until onion is softened. Add broth and bring to boil. Add rice, cranberries, salt and pepper.
Set temperature control to BROWN rice. Cover and cook until rice is done and all liquid is
absorbed.
Makes about 7 cups (about 1.25 quarts; 1.7 liters).
SPAGhETTI WITh MEATBALLS
1 jar (1 lb., 10 oz.) marinara sauce
3½ cups water
½ lb. spaghetti rigati or linguini
1 lb. frozen meatballs (½-inch size)
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Preheat multicooker at 350ºF. Combine all ingredients in removable pan in order listed. Once
mixture comes to a boil, reduce heat to 250ºF and cook for 20 minutes. Test pasta for doneness.
Place the lid back on the multicooker. If necessary, cook several minutes longer until pasta is
tender. Serve immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
Makes about 8 cups / 4 servings (about 2 quarts; 1.9 liters).
