Toastmaster TPC4000 manual Burgundy Beef Stew

BURGUNDY BEEF STEW

2 pound beef stew meat, trimmed of all fat and cut into 1 inch cubes

1 tablespoon olive oil

2 cup chopped onion

1 clove garlic, minced

2 teaspoon dried thyme

1 cup peeled baby carrots, cut into 1 inch pieces 1 cup all purpose potatoes, cut into 1 inch pieces 1 cup frozen cut green beans

4 ounces tomato sauce p cup beef broth

4 cup Burgundy wine

1 bay leaf

2 teaspoon salt dash black pepper

2 tablespoon minced parsley

1.Heat the oil in the Pressure Cooker Pan on MAX/BROWNING. Sauté the meat and brown on all sides.

2.Add onion and garlic to the meat mixture and sauté 5 to 7 minutes, or until soft.

	5
Steam	6
3	7
2	8
1	9
Warming	Max/Browning

3.Add the remaining ingredients, except the parsley. Stir well.

4.Cover with the Lid and set the

Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.

Steam

Release

Pressure

Steam Clean

5.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/Pressure Control to 6 - 7 and cook 15 to 20 minutes or until done.

6.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Natural Steam Release method. Wait until the Pressure Lift Pin drops.

	5
Steam	6
3	7
2	8
1	9
Warming	Max/Browning

Makes 4 servings

39.