Presto Options 06003 - Page 5

5
Traditional Beef Stew
1½ tablespoons vegetable oil
2 pounds beef stew meat
4 cups beef stock or broth
½ teaspoon salt
¼ teaspoon pepper
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1 cup sliced celery
Preheat multi-cooker at 375°. Add oil and brown meat. Add stock, salt, and pepper. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 1 to 2 hours. Add onions, carrots, mushrooms, peas, and celery. Cover and simmer 30 minutes or until
vegetables are tender. If desired, thicken with a paste made of cornstarch and water.
6 to 8 servings
Minestrone
3 cups beef stock or broth
1½ cups tomato juice
4 ounces beef soup meat
4 ounces sausage
2 cups shredded cabbage
¾ cup chopped onion
¾ cup sliced carrot
¾ cup green beans
½ cup sliced celery
1 can (14- to 15-ounce) diced tomatoes
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 can (14- to 15-ounce) cannelloni or navy beans,
drained
1 ounce spaghetti, broken in half
¼ cup grated Parmesan cheese
Add beef stock, tomato juice, soup meat, sausage, cabbage, onion, carrots, green beans, celery, tomatoes, garlic, basil, oregano, salt, and
pepper to multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and cook for
30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes. Top with Parmesan with cheese.
8 to 10 servings
Chicken and White Bean Chili
1 cup dry great northern beans
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts,
cut into ¾-inch pieces
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
1 jalapeño pepper, seeded, minced
4 cups chicken stock or broth
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
Clean and rinse beans. Soak beans overnight in 4 cups of water or by using the quick soak method. To soak beans using quick method,
place beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil. Boil for 1 to 2 minutes and then
turn off heat control. Cover, and let stand for at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño; sauté 1 to 2 minutes. Stir in beans,
chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down until pilot light goes
out. Cover and simmer until beans are tender, about 1 hour.
4 servings
Corn, Pepper, and Potato Chowder
1 tablespoon vegetable oil
½ cup chopped onion
1 cup chopped red pepper
1 can chopped green chilies
 2 tablespoonsour
½ teaspoon cumin
2 cups chicken stock or broth
2 cups peeled, cubed red potatoes
2 cups frozen whole kernel corn, thawed
1 cup low-fat milk
¼ teaspoon salt
¼ teaspoon pepper
Preheatmulti-cookerat350°.Addoilandsautéonion,pepper,andchilies2minutesoruntiltender.Stirintheourandthecumin;cook
1 minute. Add stock and potatoes; bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 10 minutes or until
potatoes are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.
6 servings