2 to 2½ pounds beef chuck, cut into 1- to 2-inch cubes (reduce to 1¼ to 1½ pounds for the MSC-400 model)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 medium onion, peeled and finely chopped (reduce to 1 small onion for MSC-400)

2 medium carrots, peeled and cut into ½-inch rounds—halve rounds if carrots are on the larger side (reduce to 1 carrot for MSC-400)

1 medium parsnip (withhold if using the MSC-400), peeled and cut into ½-inch rounds

1 small to medium celery stalk, thinly sliced

¾ pound small new white or red potatoes, quartered (reduce to 4 potatoes for MSC-400)

6 garlic cloves, peeled, left whole (reduce to 4 cloves for MSC-400)

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

2½ cups low sodium beef stock (reduce to 1½ cups for MSC-400)

1½ tablespoons cornstarch

1 cup green peas, fresh or frozen

3 tablespoons chopped fresh Italian parsley, for garnish

Beef Stew