RECIPES
97
MEAT
BRAISED VEAL WITH CARROTS
Serves: 4 – 6
12 minutes, MEAT function
This stew is a hearty meal to enjoy on a cold winter evening.
4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Use the SAUTÉ setting to sauté the onions, garlic and rosemary until tender and
translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl.
Add the remaining olive oil and use the BROWN setting to brown the meat on
all sides, sprinkling with salt after it has browned. Add the wine and let it bubble
up. Add the sautéed onions and the remaining ingredients. Turn off the BROWN
setting. Close and lock the lid of the multi-cooker and pressure the MEAT setting.
Set the timer for 12 minutes.
When done, release the pressure and open the cooker. Season the stew
generously with salt and pepper before serving.
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