Classic Beef Stew; Carne Mechada - Cuisinart CPC-600N1 Serie Manual Del Usuario

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
2 pounds beef chuck roast, cut into
1½- to 2-inch pieces
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground, black pepper
1 tablespoon olive oil
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 low-sodium beef broth
1 bay leaf
1½ cups baby carrots
1½ cups baby potatoes
1 cup frozen peas
Chopped parsley, for garnish
1. Season the beef with ½ 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 carrot,
celery, onion, garlic, and remaining salt. Stir
and cook to soften until vegetables become
fragrant, about 5 minutes. Add the tomato
paste and stir, cooking 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 tone
sounds, use Quick Pressure Release.
4. Once the pressure is completely released, 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 tone sounds, allow pressure to
release naturally. Once pressure is completely
released, the red indicator will drop. Remove
lid. 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 simmer. 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

Carne Mechada

A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 3 cups
Carne:
1½ pounds flank or hanger steak
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 small onion, sliced
4 garlic cloves, crushed
1 bay leaf
¼ cup Worcestershire sauce
1 cup beef broth
Sofrito:
1 teaspoon vegetable oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 medium red pepper, cut into thin,
1½-inch-long julienne strips
1 chipotle pepper, puréed
2 tablespoons Worcestershire sauce
¼ cup tomato sauce
¾ cup reserved beef cooking liquid
1. Season the beef on both sides with the salt
and pepper, cut beef in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
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