Cuisinart Cook and Hold Spécifications télécharger pdf (Page 35)

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

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