Classic Beef Stew - Cuisinart CPC-800 Serie Manual Del Usuario

1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 teaspoons olive oil
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, smashed
1 bay leaf
½ lemon
1 cup chicken broth
1. Season chicken on both sides with salt
and pepper.
2. Put 2 teaspoons olive oil into the cooking
pot of the Cuisinart
Brown. Once oil shimmers, add the chicken,
breast down. Brown on both sides well, about
5 minutes per side. Add the herbs, garlic and
bay leaf to the pot. Squeeze the lemon into the
pot and add the lemon with the broth.
3. Secure the lid and select High Pressure. Set
the time to 30 minutes. Once audible beep
sounds, use Quick Pressure Release.
4. When pressure is released completely, the
red indicator will drop. Remove lid and place
chicken on a cutting board.
5. Carve chicken and serve.
Nutritional information per serving
(based on 6 servings):
Calories 150 (31% from fat) • carb. 1g • pro. 24g
fat 5g • sat. fat 1g • chol. 77mg • sod. 573mg
calc. 26mg • fiber 0g

Classic Beef Stew

A hearty dish, perfect for a cold, winter day.
Makes 6 servings
3 pounds beef chuck roast, cut into 1½-
to 2-inch pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper
1 tablespoon olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
¼ cup tomato paste
½ cup dry red wine
3 cups beef broth
1 bay leaf
1 pound baby carrots
1½ pounds baby potatoes
Pressure Cooker. Select
®
1 cup frozen peas
Chopped parsley, for garnish
1. Season the beef with 1 teaspoon of the salt
and the pepper. Reserve.
2. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
When the oil is hot, add the meat and brown
in batches, about 3 to 5 minutes per side.
Once browned, remove the meat and reserve,
repeat with remaining meat. Add the chopped
carrots, celery, onion, garlic and remaining
salt. Stir and cook to soften until vegetables
become fragrant, about 5 minutes. Add the
tomato paste and stir; cook for 2 minutes. Add
the wine and cook until it is reduced by about
half. Add the reserved beef with the beef
broth and bay leaf. Stir to fully mix.
3. Secure the lid and select Meat/Stew. Set the
time for 30 minutes. When the audible beep
sounds, use Quick Pressure Release.
4. Once the pressure is released completely, the
red indicator will drop. Remove lid and add the
baby carrots and potatoes. Secure the lid and
select High Pressure for 5 minutes.
5. When time expires, allow pressure to release
naturally. Once the red indicator drops, remove
lid.
6. Taste and adjust seasoning as desired. Before
serving,* stir in peas and garnish with parsley.
*If a thicker sauce is desired, strain the solids
from the stew liquid, reserving both separately.
Remove and discard bay leaf. Blend 1½
tablespoons softened butter and 1½ tablespoons
flour to make a paste (beurre manié). Return liquid
to pot and bring to a boil. Once liquid comes to
a boil, whisk in the butter and flour mixture and
simmer until liquid thickens. Pour over reserved
meat and vegetables.
Nutritional information per serving (1 cup):
Calories 379 (21% from fat) • carb. 28g • pro. 41g
fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg
calc. 63mg • fiber 6g
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