Beef Stew - Cook's essentials CEPC660 Owner's Manual

Beef Stew

3 pounds boneless beef chuck, trimmed of all fat
and cut into 3/4-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, peeled and minced
1-1/2 teaspoons dried thyme
3 cups baby carrots
2 all-purpose potatoes, peeled and cut into 1-inch pieces
3 cups frozen cut green beans
40 ounces tomato sauce
2 bay leaves
salt
black pepper
1 tablespoon minced parsley
1. Season meat with salt and pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Add meat in small batches and brown evenly on all
sides. Place browned meat on a dish and set aside. Add onion and
garlic to Pressure Cooker and sauté 3 to 5 minutes, or until soft.
Return the browned meat to the cooking pot. Add the remaining
ingredients, except the parsley. Season with salt and pepper to taste.
Stir well. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK
position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME until 30 minutes appears on the Display.
8. Press the START/STOP Button until the green START Indicator Light
appears. The red HIGH PRESSURE Indicator Light will blink slowly and
then faster as the cooking countdown begins; the Pressure Indicator Rod
will rise as the pressure builds. After cooking under pressure 30 minutes,
the Pressure Cooker will beep 3 times. Press and hold the START/STOP
Button until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts.
Steam will emit from the Steam Release Valve. The Pressure
Indicator Rod will drop when all the steam has been released. Slide
the Safety Lock to UNLOCK position and remove the Lid. Add
parsley. Taste and adjust for salt and pepper.
Makes 8 to 10 servings
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