Mushroom Barley Soup; Beef Stew - Cuisinart MSC-800 Series Instruction Booklet

Mushroom Barley Soup

A bowl of this deeply satisfying soup plus
a slice of crusty French bread makes the
perfect winter meal.
Settings: Brown/Sauté
Slow Cook
Makes about 12 cups
2 tablespoons unsalted butter
1 medium leek, white and light green
parts only, washed and dried well,
finely chopped
1 medium onion, finely chopped
3 medium carrots, finely chopped
4 garlic cloves, finely chopped
24 ounces mushrooms (a mix of button,
cremini, and all wild varieties works
nicely), sliced
2 teaspoons kosher salt
1 teaspoon fresh thyme
1 bay leaf
½ cup sherry
1 cup pearl barley
10 cups vegetable broth
¾ teaspoon freshly ground black
pepper
1 tablespoon chopped fresh Italian
parsley
1 teaspoon fresh lemon juice
1. Put the butter into the cooking pot of the
Cuisinart Multicooker and set to Brown/
®
Sauté at 375°F. Once melted, stir in the
chopped leek, onion and carrots. Sauté until
vegetables are soft and fragrant, about 5
to 8 minutes. Stir in the garlic, mushrooms,
salt, thyme and bay leaf. Cook until
mushrooms release most of their moisture
and have cooked down considerably, up to
10 minutes. Add sherry to the pot and cook
until almost completely reduced.
2. Add the barley, broth and pepper and
switch the unit to Slow Cook on High for
3½ hours.
3. Once unit switches to Keep Warm and right
before serving, stir in fresh parsley and
lemon juice.
4. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 126 (15% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 767mg
• calc. 32mg • fiber 4g

Beef Stew

This beef stew is one of the simplest you will
ever find. No browning is required* – just
combine the ingredients and cook slowly.
Setting: Slow Cook
Makes about 10 cups
3 pounds beef chuck, cut into
1- to 2-inch cubes*
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 medium leek, white and light green
parts only, finely chopped
1 medium onion, finely chopped
2 medium carrots, cut into ½-inch
rounds (halve rounds if carrots are
on the larger side)
1 medium parsnip, cut into ½-inch
rounds
1 medium celery stalk, thinly sliced
1 pound new white or red potatoes,
cut into 1-inch pieces
8 garlic cloves, peeled, left whole
6 ounces cremini mushrooms,
halved or quartered
½ tablespoon herbes de Provence
1 bay leaf
¾ cup dry red wine
3 tablespoons tomato paste
2½ cups beef stock, low sodium
1 cup green peas (thaw first if frozen)
¼ cup chopped Italian parsley leaves
1. Toss all ingredients together except the
peas and parsley in the cooking pot of the
Cuisinart Multicooker.
®
2. Set the unit to Slow Cook on Low for 16
hours.**
3. Once the unit switches to Keep Warm, stir
in the peas and parsley.
4. Taste and adjust seasoning accordingly.
*If you have the time, you can brown the meat
prior to slow cooking. Do this on Brown/Sauté
at 400°F as the first step. If you do this, use
4 cups of beef stock. Your yield may be
slightly less.
**The goal of this dish is to have tender meat
that falls apart when it is finished – a result of
a long, slow cooking process. That being said,
if time is of the essence, you may reduce the
cooking time to a minimum of 8 to 10 hours.
Nutritional information per serving (1 cup):
Calories 248 (28% from fat) • carb. 15g • pro. 26g • fat
8g• sat. fat 3g • chol. 64mg • sod. 324mg
• calc. 36mg • fiber 3g
10