Russell Hobbs RHNPC401 Owner's Manual page 40

BURGUNDY BEEF STEW
1 pound beef stew meat,trimmed of all fat
and cut into 1 inch cubes
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic,minced
1/2 teaspoon dried thyme
2 cups peeled ba by carrots, cut into 1 inch pieces
2 cups all-purpose potatoes, cut into 1 inch pieces
2 cups frozen cut green beans
1 (8-ounce) can tomato sauce
1 cup beef broth
1/2 cup Burgundy wine
1 bay leaf
1/2 teaspoon salt
dash black pepper
1/2 tablespoon minced parsley
1. Heat the oil in the Pressure Cooker Pan on
MAX/BROWNING. Sauté the meat and brown
on all sides.
2. Add onion and garlic to the meat mixture
and sauté 5 - 7 minutes, or until soft.
3. Add the remaining ingredients, except the
parsley. Stir well.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE.Heat on
MAX/BROWNING until the HIGH/LOW
Pressure Level Indicator and the Pressure
Lift Pin raises.
5. When a steady flow of steam is released from
the Pressure Regulator Valve, reduce the
Variable Temperature/Pressure Control to
7 - 8 and cook at HIGH pressure10 to 12
minutes or until done.
6. Turn the Variable Temperature/Pressure Control
to WARMING and turn the Pressure Cooker
OFF. Unplug the unit.The Power Indicator Light
will turn off. Use the Natural Steam Release
method. Wait until the HIGH/LOW Pressure
Level Indicator and the Pressure Lift Pin drops.
Makes 4 servings
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