Traditional Beef Stew - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Traditional
Beef Stew
MAIN
COURSE:
10 MINUTES
PREP TIME:
45 MINUTES
COOK TIME:
6-8 SERVINGS
YIELDS:
INGREDIENTS:
1 tbsp olive oil
1.2 kg gravy beef
4 cloves garlic, minced
½ bunch fresh thyme
2 tbsp tomato paste
4 carrots, chopped
6 red potatoes, quartered
6 shallots, peeled
½ cup red wine
2 cups beef stock
2 bay leaves
1 cup frozen peas, thawed
3 tbsp cornflour
sea salt and freshly cracked
pepper to taste
DIRECTIONS:
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Allow Cooker to preheat. Add oil to Cooking Pot.
Toss beef with salt and pepper; add to Cooking Pot. Cook, stirring
occasionally, for 5-7 minutes or until well browned. Add garlic and
thyme; cook, stirring, for 1 minute. Stir in tomato paste. Stir in carrots,
potatoes and shallots.
Stir in wine, stock and bay leaves; bring to boil. Press START/ STOP.
Secure the lid. Select MEAT/POULTRY, set temperature to HIGH, and
adjust time to 35 minutes. Make sure Steam Release Dial is in the
"Seal" (closed) position. Press START/STOP. Once cooking is complete
and the pressure is released, stir in cornflour mixed with water to
thicken. Season to taste and stir through the peas. Remove the bay
leaves before serving.
TIP: To SLOW COOK this stew instead, cook on HIGH for 4-5 hours.
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