8
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 the indicator light turns off. 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 (14- to 15-ounce) can diced tomatoes
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (14- to 15-ounce) can cannellini 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
to 250° and bring to a boil. Turn heat control down until the indicator light turns off.
Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender,
about 20 minutes. Top with Parmesan 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 them overnight in 4 cups of water or by using quick soak
method. To soak beans using quick method, place them in multi-cooker and cover with
4 cups of water. Set heat control to 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 indicator
light turns off. Cover and simmer until beans are tender, about 1 hour. 4 servings
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