Cook's Companion CCMC509, Инструкция по эксплуатации

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20
Beef Stew
Serves 8
3 tablespoons olive oil
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
4 pounds stew beef, cut into 2-­inch cubes
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-­purpose flour
1 cup red wine
1 pound carrots peeled and cut into 2-­inch slices
1 pound red bliss potatoes quartered
1 pound Brussel sprouts out leaves trimmed
3 stalks celery cut into 1-­inch pieces
¼ cup chopped sundried tomatoes
4 cups beef broth
2 tablespoons fresh chopped flat-­leaf parsley
•
Press the power button, then select stew function, then
press start.
•
Add the oil and let heat for 3 minutes.
•
Add the onions, garlic, rosemary, and thyme and sauté
until the onions are tender, about 2 minutes.
•
Toss the beef cubes in salt, pepper, and flour.
•
Using a wooden spoon, gently stir up all the brown bits of
the bottom of the pan. Add the carrots, sundried tomatoes,
potatoes, Brussel sprouts, and celery. Stir to combine.
•
Add beef broth. Cover and let cook. After 2 hours serve.
•
Sprinkle with the chopped parsley.