Classic Beef Stew - Cuisinart CPC-400 Serie Manual Del Usuario

cut into 1-inch pieces
½ pound sweet potatoes, peeled and cut
into 1-inch pieces
1 large carrot, peeled cut into
½-inch pieces
½ cup green peas, fresh or frozen
Fresh cilantro, chopped, for garnish
Basmati rice, for serving
1. Put ½ tablespoon of the ghee or oil into the
cooking pot of the Cuisinart
Select Brown. While oil is heating, season
chicken on both sides with a pinch each of
the salt and pepper. Brown the chicken, in
batches, about 5 minutes per side. Remove
and reserve.
2. Add remaining oil and add the onion,
garlic, ginger and jalapeño, along with a pinch
each of the salt and pepper and the curry
powder. Sauté until softened. Add the chicken
back to the pot and stir so the thighs are
evenly coated with the sautéed vegetables
and spices.
3. Add the coconut milk and drained tomatoes,
along with the remaining salt and pepper.
Secure the lid and select High Pressure. Set
the time for 10 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
potatoes, sweet potatoes and carrots. Stir well
and set for High Pressure again for 7 minutes.
When time expires, allow pressure to release
naturally.
5. Remove lid and stir in the peas. Taste and
adjust seasoning as desired. Garnish with the
cilantro and serve over rice.
Nutritional information per serving (1 cup):
Calories 261 (56% from fat) • carb. 20g • pro. 10g • fat
17g sat. fat 9g • chol. 32mg • sod. 374mg • calc. 41mg

Classic Beef Stew

A hearty dish, perfect for a cold, winter day.
Makes 6 servings
1½ pounds beef chuck roast, cut into
1½- to 2-inch pieces
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper
1 tablespoon olive oil
Pressure Cooker.
®
fiber 3g
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons tomato paste
½ cup dry red wine
1 cup beef broth
1 bay leaf
1 cup baby carrots
1 pound baby potatoes
1 cup frozen peas
Chopped parsley, for garnish
1. Season the beef with ¾ teaspoon of the salt
and pepper. Reserve.
2. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
Once the oil is hot, add the beef and brown
in two batches, about 3 to 5 minutes per side.
Remove and reserve. Add the finely chopped
carrot, celery, onion, garlic and remaining salt.
Stir and cook to soften, about 2 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 High Pressure. 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, potatoes and remaining salt.
Secure the lid and select High Pressure again
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.
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