Beef Stew
By Cuisinart
Images
Serves
Makes 8 cups
Ingredients
- 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
Procedure
This beef stew is one of the simplest you will ever find. Just combine the ingredients and cook slowly. The recipe is designed to fit with the Cuisinart Multicooker MSC-600 model, but can be adjusted to fit the MSC-400 model as well.
Put all ingredients except for the cornstarch, peas and parsley into the cooking pot of the Multicooker.
Set to Slow Cook on Low for 16 hours.
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.
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.
Put all ingredients except for the cornstarch, peas and parsley into the cooking pot of the Multicooker.
Set to Slow Cook on Low for 16 hours.
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.
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.
Beef Stew
By Cuisinart
Serves
Makes 8 cups
Ingredients
- 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
Procedure
This beef stew is one of the simplest you will ever find. Just combine the ingredients and cook slowly. The recipe is designed to fit with the Cuisinart Multicooker MSC-600 model, but can be adjusted to fit the MSC-400 model as well.
Put all ingredients except for the cornstarch, peas and parsley into the cooking pot of the Multicooker.
Set to Slow Cook on Low for 16 hours.
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.
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.
Put all ingredients except for the cornstarch, peas and parsley into the cooking pot of the Multicooker.
Set to Slow Cook on Low for 16 hours.
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.
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.