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26
you to allow steam to disperse. To serve,
follow directions for brisket.
Classic Beef Stew
Makes 8 cups
3 pounds beef chuck roast, cut into
1½ to 2-inch pieces
kosher salt
fresh ground pepper
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1 cup dry red wine
2 tablespoons tomato paste
1 bay leaf
¾ cup beef broth
2 cups baby-cut carrots
1 tablespoon unsalted butter, softened
1 tablespoon unbleached
all-purpose flour
1 cup frozen peas
Season pieces of chuck roast with salt and
pepper and reserve. Place the olive oil in
the cooking pot of the Cuisinart
™
Electric
Pressure Cooker. Select Browning. When
oil begins to sizzle, add pieces of chuck
in a single layer – do not crowd. Continue
browning meat in batches until all meat
is browned. As meat is browned transfer
to a plate. Select Sauté. Stir the chopped
onions into the pot. With a wooden spoon
scrape any brown bits from the bottom of
the pan that have accumulated while meat
was browning. Sauté for 1 to 2 minutes, until
onions start to soften and are translucent.
Stir in the carrots and celery. Sauté
vegetables for about 3 minutes, stirring
occasionally. Stir in the chopped garlic and
Sauté for an additional minute.
Once vegetables are soft, stir in red wine,
again scraping any brown bits that have
accumulated on the bottom of the pot. Cook
until red wine has reduced by half, then stir
in the tomato paste.
Add the reserved beef, bay leaf, and beef
broth to the pot. Select High Pressure. Set
timer for 10 minutes. When audible beep
sounds use Quick Pressure Release to
release pressure. When float valve drops,
remove lid carefully, tilting away from you to
allow steam to disperse. Add carrots to the
pot and select High Pressure. Set timer for
6 minutes. When audible beep sounds use
Natural Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse.
To thicken stew, strain the solids from the
stew liquid, reserving both. Remove and
discard bay leaf. Blend softened butter and
flour to make a paste (buerre manié). Return
liquid to pot and bring to a boil by selecting
Brown. Once liquid comes to a bowl whisk
in the butter/flour mixture. Select Simmer.
Once liquid thickens, stir the meat and
carrots back into the pot. Taste and adjust
seasonings with salt and pepper accordingly.
Just before serving, stir in peas.
Nutritional information per serving (1½ cups):
Calories 340 (32% from fat) • carb. 16g • pro. 35g
• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg
• calc. 49mg • fiber 4g
Boneless Veal Shoulder
Roast Stuffed with
Sage Mushrooms
Makes 6 servings
8 ounces cremini or button
mushrooms, thinly sliced
4 ounces shiitake mushrooms, stems
removed & discarded, thinly sliced
½ cup chopped shallots
1 clove garlic, peeled
1 tablespoon rubbed sage, divided
2 tablespoons olive oil, divided
½ tablespoon unsalted butter
5 tablespoons unbleached all-purpose
flour, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black
pepper
1½ cups chicken or veal stock/
broth, divided
1 boneless veal shoulder roast,
butterflied, about 3 to 3½ pounds
4 ounces thinly sliced prosciutto (you
may not need all)
½ cup finely chopped onion
¹⁄
³
cup finely chopped carrot
¹⁄
³
cup finely chopped celery
1 clove garlic, cut into slivers
¼ cup dry white wine or vermouth
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