10
Beef Stew
This beef stew is one of the simplest you will
ever find. Just combine the ingredients and
let the multicooker do the rest.
Setting: Slow Cook
Makes about 5 cups
1¼ to 1½ pounds beef chuck, cut into 1- to
2-inch cubes
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 small onion, peeled and finely
chopped
1 medium carrot, peeled and cut
into ½-inch rounds
1 small celery stalk, thinly sliced
4 small new white or red potatoes,
quartered
4 garlic cloves, peeled
4 ounces cremini (baby bella)
mushrooms, halved or quartered
1 teaspoon dried herbes de
Provence
1 bay leaf
½ cup dry red wine
¼ cup tomato paste
1½ cups beef stock, low sodium
1½ tablespoons cornstarch
1 cup green peas, fresh or frozen
3 tablespoons chopped fresh Italian
parsley, for garnish
1. Put all ingredients except for the
cornstarch, peas and parsley into the
cooking pot of the Multicooker.
2. Set to Slow Cook on Low for 16 hours.
3. Once the unit switches to Keep Warm,
transfer 1 tablespoon of the stew liquid
to a small measuring cup or ramekin.
Stir in the cornstarch to make a slurry.
Switch the unit to Brown/Sauté at
350°F to bring the stew to a boil. Stir
in the slurry and allow to cook for
about 1 to 2 minutes to thicken the
stew. Stir in the peas and parsley and
switch to Keep Warm (on Slow Cook)
for serving.
4. Taste and adjust seasoning
accordingly.
Note: If you have time, you can brown
the beef prior to slow cooking. Do this
on Brown/Sauté at 400˚F prior to the
first step.
Nutritional information per serving (1 cup):
Calories 241 (19% from fat) • carb. 16g • pro. 29g
• fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg
• calc. 42mg • fiber 3g
Super Chili
Don’t be intimidated by the amount of chili
powder in this recipe; most store-bought
varieties lean on the side of mild.
Spice lovers can turn up the heat by
increasing the cayenne or stirring in some
puréed chipotle chiles.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1¾ pounds ground beef (chuck works
well)
1 teaspoon vegetable oil
1 small onion, peeled and finely
chopped
1 jalapeño, seeded and finely chopped
1 medium red pepper, cut into ¼-inch
dice
4 garlic cloves, peeled and finely
chopped
1
⁄3 cup chili powder
2 teaspoons dried oregano
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
1 can (14.5 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes,
drained
1. Set the Multicooker to Brown/Sauté at
400°F. Once preheated, add the
ground beef in two batches and break
apart with a wooden spoon. Cook until
meat is browned and completely
cooked through. Remove and reserve
meat. Carefully remove pot from the
unit and drain out all of the fat. Return
pot to the base.
2. Add the teaspoon of vegetable oil to
the cooking pot and set to Brown/
Sauté at 350°F. Once hot, add the
onion, jalapeño, red pepper and garlic.
Stir together and sauté until soft and
fragrant, about 5 to 8 minutes. Return
the cooked beef to the pot. Stir in the
chili powder, oregano, salt and
cayenne.
