10
tHt |
|
|
tNHt tH tH | ||
H tH 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 |
| |
potatoes, red or white new pound | ¾ | |
sliced thinly stalk, celery medium | 1 | |
rounds |
| |
into cut and peeled parsnip, medium | 1 | |
side) larger the on are carrots |
| |
if rounds (halve rounds |
| |
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* |
| |
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 |
|
|
tHt |
| |
tNHt tH tH |
| |
H tH 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 |