Busy Cook's Beef Stew - Cook's essentials CEPC800 Owner's Manual

BUSY COOK'S BEEF STEW

3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks
(or use 3 1/2 pounds pre-cut stew meat)
Salt and freshly ground pepper
1/4 cup flour
1 to 2 tablespoons vegetable oil
1 cup dry red wine
1/2 cup beef or chicken broth or water
1/2 packet (about 2 tablespoons) onion soup mix
1 teaspoon dried thyme
1 pound baby-cut carrots
6 to 8 large potatoes, scrubbed and halved
One 10-ounce package frozen French-cut green beans (optional)
One 1-pound package frozen baby onions (optional)
1. Season meat with salt and pepper and toss in flour to coat lightly.
2. Press BROWN and START. Heat 1 tablespoon oil in cooker and brown
meat in two batches, adding more oil if needed. Return all browned meat
to cooker and add wine. Cook until half of wine evaporates.
3. Add broth, onion soup mix, and thyme. Set carrots and potatoes on top
of meat.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 20 MINUTES. Press
START.
6. When cooker beeps three times, STOP light will illuminate. Allow pressure
to come down naturally for at least 15 minutes. If you wish, quick-release
any remaining pressure by holding down Quick Steam Release Button
until red Pressure Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. Transfer potatoes to a bowl and cover with foil. Use a paper towel to sop
up surface fat on stew. (Or refrigerate stew overnight and remove con-
gealed fat; return to cooker and press BROWN and START to reheat.)
9. If you wish to add frozen vegetables, stir them in. Press BROWN and
START and cook until vegetables are tender, 4 to 5 minutes. Adjust sea-
sonings.
10. To serve, divide potatoes among plates and ladle stew on top.
Serves 8
(20 minutes, high pressure)
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