Toastmaster TPC4000 Use And Care Manual page 41

BURGUNDY BEEF STEW
2 pound beef stew meat, trimmed of all fat
and cut into 1 inch cubes
1 tablespoon olive oil
2 cup chopped onion
1 clove garlic, minced
2 teaspoon dried thyme
1 cup peeled baby carrots, cut into 1 inch pieces
1 cup all purpose potatoes, cut into 1 inch pieces
1 cup frozen cut green beans
4 ounces tomato sauce
p cup beef broth
4 cup Burgundy wine
1 bay leaf
2 teaspoon salt
dash black pepper
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 to 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 Pressure Lift
Pin raises.
5. After a few minutes when a steady flow of steam is
released from the Pressure Regulator Valve,
reduce the Variable Temperature/Pressure
Control to 6 - 7 and cook 15 to 20 minutes or
until done.
6. Turn the Variable Temperature/Pressure
Control to WARMING and unplug the unit.
The Power Indicator Light will turn off. Use the
Natural Steam Release method. Wait until the
Pressure Lift Pin drops.
Makes 4 servings
5
6
Steam
7
3
2
8
9
1
Max/Browning
Warming
Steam
Release
Pressure
Steam
Clean
5
6
Steam
7
3
2 8
9
1
Max/Browning
Warming
39.