Other Content

26 27FUNCTION: slow cook
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook,
stirring occasionally, for 5 to 7 minutes or until well browned. Add
garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste.
Stir in carrots, potatoes and onions.
Whisk in wine, broth and bay leaves; bring to boil. Press
START/STOP. Secure the lid. Make sure Steam Release Valve
is in the “Release” (open) position. Select SLOW COOK, set
temperature to HIGH, and adjust time to 2 hours, cooking until
beef and vegetables are tender. Press START/STOP.
In a separate bowl, whisk flour with 1/2 cup of the cooking liquid
and add to Cooking Pot during last 30 minutes of cooking; slow
cook for 30 minutes or until sauce has thickened. Stir in peas and
chives. Remove bay leaf before serving.
1 tbsp olive oil
1½ lb stewing beef
½ tsp each salt and pepper
2 cloves garlic, minced
2 tsp finely chopped fresh thyme
2 tbsp tomato paste
1½ cups diced carrots
2 cups quartered baby
red potatoes
1 cup pearl onions, peeled
½ cup red wine
2 cups beef broth
2 bay leaves
3 tbsp all-purpose flour
1 cup frozen peas, thawed
2 tbsp chopped fresh chives
COURSE:
ENTRÉE
PREP TIME:
20 MINUTES
COOK TIME:
2 HOURS, 40 MINUTES
YIELDS:
6-8 SERVINGS
INGREDIENTS: DIRECTIONS:
COURSE:
ENTRÉE
PREP TIME:
20 MINUTES
COOK TIME:
4 HOURS, 10 MINUTES
YIELDS:
6 SERVINGS
FUNCTION: slow cook
2 tbsp olive oil
½ lb sliced cremini mushroom
1 large onion, thinly sliced
1½ lb beef sirloin steak, cut
into ¼-inch slices
½ tsp each salt and pepper
2 cloves garlic, minced
1 tbsp paprika
¼ cup tomato paste
1½ cups low-sodium beef broth
1 tbsp all-purpose flour
1 tbsp Worcestershire sauce
2 bay leaves
¹⁄
³
cup sour cream
¼ cup chopped fresh parsley
12 oz egg noodles, cooked
according to package directions
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Add half of the oil.
Add mushrooms and onion; cook, stirring, for 5 minutes or until
lightly browned. Set aside.
Add remaining oil to Cooking Pot. Toss beef with salt and pepper.
Brown, stirring occasionally, for 5 minutes or until well browned.
Add garlic and paprika; return onion and mushrooms to Cooking
Pot. Add tomato paste; cook for 1 minute. In a separate bowl,
whisk ¼ cup of the beef broth with flour. Set aside.
Add remaining beef broth, stirring to incorporate any browned
bits into sauce. Add Worcestershire sauce and bay leaves; return
beef back to Cooking Pot. Add reserved stock and flour mixture.
Press START/STOP. Secure the lid. Make sure Steam Release
Valve is in the “Release” (open) position. Select SLOW COOK,
set temperature to LOW, and adjust time to 4 hours. Press
START/STOP. Once cooking is complete, serve over egg noodles,
which have been cooked separately.
Beef & Mushroom Stroganoff
INGREDIENTS: DIRECTIONS:
Traditional Beef Stew