Chefman RJ25-C Manual page 17

PREP TIME COOK TIME
35 min 35 min
30
SKILL LEVEL SERVINGS
MEDIUM 12
BEEF STEW
INGREDIENTS
1. Put the olive oil into the cooking pot. Set to sauté for
20 minutes.
• 4 tbsp olive oil 2. When the oil is hot and shiny add in the cut chuck roast
and season with salt and black pepper. Stir to combine.
• 4 lb boneless chuck roast,
cut into ½-inch cubes
3. Let the meat brown for 5 minutes.
(can be purchased as
4. Add in the carrots and the russet potatoes.Cook the
"stew meat")
chuck roast, carrots and potatoes until slightly tender,
• 2 tbsp salt
about 5 minutes.
• 1 tbsp black pepper
5. Add the onion and garlic to the cooking pot and cook
• 6 large carrots, peeled,
until the onions begin to sweat, about 3 minutes.'
chopped
6. Add in the tomato paste. Cook the vegetables and
• 2 large russet potatoes,
peeled, chopped chuck roast with the tomato paste while stirring and
scraping the bottom of the pot for about 5 minutes.
• 2 large yellow onions,
chopped
7. Add in the Worcestershire sauce, thyme and bay leaves.
• 4 cloves garlic, thinly sliced Stir to combine.
• ⅓ cup tomato paste
8. Add in the beef broth and stir to combine.
• 2 tbsp Worcestershire
9. Let sauté time expire if it has not done so already.
sauce
10. Close and lock the lid. Set to pressure cook on high for
• 2 tsp fresh thyme, minced
35 minutes.
• 2 bay leaves
11. After the time has expired and the pressure has
• 6 cups beef broth
been released, open lid. Stir in the frozen peas. Serve
• 3 cups of frozen peas
immediately.
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