Cuisinart MSC-600 manual Stew Beef, Soup Barley Mushroom

10

tH t
tNH t t H t H
 H t H t	$BMPSJFT 
  serving per information Nutritional
.hours 10 to 8 to
time cooking the reduce may you essence, the
of is time if said, being That .process cooking
slow long, a of result a – finished when apart
falls that meat tender have to is goal The**
.well as less slightly be may yield Your
.cups 4 to closer recipe, the in stock beef more
use this, do you If .step first the as 400°F at
Brown/Sauté on this Do .cooking slow to prior
meat the brown can you time, the have you If*
.accordingly seasoning adjust and Taste .4
.parsley and peas the in
stir Warm, Keep to switches unit the Once .3
.hours 24 to 16 for Low on Cook Slow to Set .2
.Multicooker
the of pot cooking the into parsley and
peas except together ingredients all Toss .1
parsley
Italian fresh chopped tablespoons		3
frozen) if first (thaw peas green cup		1
sodium low stock, beef cups		2½
paste tomato cup		¼
wine red dry cup		½
leaf bay		1
Provence de herbes dried teaspoon		1
quartered or
halved mushrooms, cremini ounces		4
whole left peeled, cloves, garlic		6
pieces inch-1 into cut
potatoes, red or white new pound		¾
sliced thinly stalk, celery medium		1
rounds inch-½
into cut and peeled parsnip, medium		1
side) larger the on are carrots
if rounds (halve rounds inch-½
into cut and peeled carrots, medium		2
chopped
finely and peeled onion, medium		1
chopped finely only, parts green light
and white leek, medium to small		1
pepper
black ground freshly teaspoon		¼
salt kosher or sea teaspoon		1
cubes* inch-2 to -1
into cut chuck, beef pounds 2½ to 2
cups 8 about Makes
Cook Slow Setting:
.slowly cook and ingredients
the combine Just .find ever will you
simplest the of one is stew beef This
Stew Beef

tH t
tNH t t H t H
 H t H t	$BMPSJFT 
  /VUSJUJPOBM
.desired as seasoning adjust and Taste .4
.juice lemon
and parsley fresh in stir serving, before
right and Warm Keep to switches unit Once .3
.hours 3½ for
High on Cook Slow to unit the switch and
Cover .pepper and broth barley, the Add .2
	.reduced
completely almost until cook and pot the to
sherry Add .minutes 10 to up considerably,
down cooked have and moisture their of
most release mushrooms until Cook .leaf
bay and thyme salt, mushrooms, garlic, the
in Stir .minutes 8 to 5 about fragrant, and
soft are vegetables until Sauté .carrots and
onion leek, chopped the in stir melted, Once
.375°F at Brown/Sauté to set Multicooker
the of pot cooking the into butter the Put .1
juice lemon fresh teaspoon		1
parsley
Italian fresh chopped tablespoon		1
pepper
black ground freshly teaspoon		¾
broth vegetable cups		10
barley pearl cup		1
sherry cup		½
leaf bay		1
discarded) (stems
leaves thyme fresh teaspoon		1
salt kosher or sea teaspoons		2
sliced nicely),
works varieties wild all and cremini,
button, of mix (a mushrooms ounces		24
chopped finely cloves, garlic		4
chopped
finely and peeled carrots, medium		3
chopped
finely and peeled onion, medium		1
chopped finely
well, dried and washed only, parts
green light and white leek, medium		1
butter unsalted tablespoons		2
cups 12 about Makes
Cook Slow
Brown/Sauté Settings:
.meal winter perfect
the makes bread French crusty of slice a
plus soup satisfying deeply this of bowl A
Soup Barley Mushroom