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10
Beef Stew
This beef stew is one of the simplest you will
ever find. Just combine the ingredients and
let the multicooker do the rest.
Setting: Slow Cook
Makes about 5 cups
1¼ to 1½ pounds beef chuck, cut into
1- to 2-inch cubes
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 small onion, peeled and finely
chopped
1 medium carrot, peeled and cut
into ½-inch rounds
1 small celery stalk, thinly sliced
4 small new white or red potatoes,
quartered
4 garlic cloves, peeled
4 ounces cremini (baby bella)
mushrooms, halved or quartered
1
teaspoon dried herbes de Provence
1 bay leaf
½ cup dry red wine
¼ cup tomato paste
1½ cups beef stock, low sodium
1½ tablespoons cornstarch
1 cup green peas, fresh or frozen
3 tablespoons chopped fresh Italian
parsley, for garnish
1. Put all ingredients except for the
cornstarch, peas and parsley into the
cooking pot of the Multicooker.
2. Set to Slow Cook on Low for 16 hours.
3. Once the unit switches to Keep Warm,
transfer 1 tablespoon of the stew liquid to a
small measuring cup or ramekin. Stir in the
cornstarch to make a slurry. Switch the unit
to Brown/Sauté at 350°F to bring the stew
to a boil. Stir in the slurry and allow to cook
for about 1 to 2 minutes to thicken the
stew. Stir in the peas and parsley and
switch to Keep Warm (on Slow Cook) for
serving.
4. Taste and adjust seasoning accordingly.
Note: If you have time, you can brown the
beef prior to slow cooking. Do this on Brown/
Sauté at 400˚F prior to the first step.
Nutritional information per serving (1 cup):
Calories 241 (19% from fat) • carb. 16g • pro. 29g
• fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg
• calc. 42mg • fiber 3g
Spinach Dal
A traditional Indian dish based on lentils.
Each version is different, depending on
ingredients and spices used. This one adds
spinach at the end for some color
and extra nutrients.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1 tablespoon ghee* or unsalted butter
¼ teaspoon ground turmeric
½ teaspoon ground cumin
1 teaspoon garam masala**
1 ½-inch piece of ginger, peeled and
finely chopped
1 small onion, peeled and chopped
½ jalapeño, seeded and finely chopped
2 garlic cloves, peeled and finely
chopped
1 teaspoon kosher salt
2 cups red lentils
1 large dried chile, left whole
4 cups water
5 ounce fresh spinach (about 1 small,
standard) container
1. Put the ghee into the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Once ghee melts, add the turmeric, cumin
and garam masala. Sauté spices until
fragrant, about 2 to 3 minutes. Add ginger,
onion, jalapeño and garlic to the pot and
sauté vegetables until soft and fragrant, an
additional 2 to 3 minutes.
2. Add the salt, lentils, chile and water to the
pot; cover and switch the unit to Slow Cook
on Low for 2 hours.
3. When unit switches to Keep Warm, stir in
spinach so that it wilts just before serving.
4. Taste and adjust seasoning accordingly. Stir
in additional hot water or broth if a thinner
consistency is desired.
*A kind of clarified butter that can be
purchased in Indian markets and gourmet
and natural food shops.
**An Indian blend of spices that can be
purchased in Indian markets and gourmet
and natural food shops.
Nutritional information per serving (1 cup):
Calories 265 (11% from fat) • carb. 41g • pro. 19g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 414mg
• calc. 65mg • fiber 11g