Cuisinart MSC-800 Recipe Book
Recipe Booklet
Instruction
Booklet
Reverse Side
Cook Central® 4-in-1 Multicooker
MSC-800 Series
RECIPES
Breakfast & Starters
Spinach & Gruyère
Breakfast Strata . . . . . . . . . . . . . . . . . . 3
Maple Cinnamon Oatmeal ..........3
Sausage Bites in Mustard
Wine Sauce .....................4
Pork Dumplings ..................4
Turkey Swedish Meatballs . . . . . . . . . . 5
Stocks & Sauces
Rich Veggie Stock ................6
Easy Chicken Stock ...............6
Roasted Beef Stock ...............7
Shrimp Stock ....................7
Garden Vegetable Sauce ...........8
Bolognese ......................8
Osso Buco .....................20
Primavera Shrimp Sauté ..........21
Asian Style Poached Salmon.......21
Sides
Braised Fennel ..................22
Broccoli Rabe with Sausage .......22
Buttery Dinner Rolls ..............23
Roasted Beets ..................23
Garlic-Rosemary Beans ...........24
Indiana-Style Cornbread ..........24
Macaroni & Cheese ..............25
Roasted Corn on the Cob .........25
Roasted Red Potatoes............26
Steamed Artichokes..............26
Soups & Stews
Rustic Tomato Soup...............9
Mushroom Barley Soup ...........10
Beef Stew......................10
Super Chili .....................11
Spinach Dal ....................11
Shrimp & Chorizo Gumbo .........12
Chicken Noodle Soup ............13
Moroccan Lamb Stew ............13
Caldo Verde ....................14
Entrées
Roasted Herb & Garlic Pork........14
Lemon Chicken with Rosemary .....15
Roasted Stuffed Turkey Breast .....16
Herb Roasted Chicken with
Roasted Root Vegetables..........17
Chicken with Three Peppers .......17
Green Chile Tamales .............18
Steak and Roast Rub .............18
Rib-Eye Roast ..................19
Guinness Braised Short Ribs .......19
Desserts
Applesauce.....................27
Apple Butter ....................27
Cannoli Cheesecake .............28
Dense Chocolate Cake ...........29
Dulce de Leche Bread Pudding.....29
Dulce de Leche .................30
Fall Fruit Crisp ..................30
New York-Style Cheesecake .......31
Rice Pudding ...................32
Steamed Mocha Pudding .........32
2
Breakfast & Starters
Spinach and Gruyère
Breakfast Strata
This is a delicious dish to have at a brunch
for a crowd. The flavors are rich and it only
takes a few steps to complete.
Settings: Brown/Sauté
Slow Cook
Makes twelve 1-cup servings
½ tablespoon extra virgin olive oil
1 garlic clove, finely chopped
½ large onion, chopped
1 teaspoon sea or kosher salt, divided
1 loaf (1 pound) challah bread, cut into
1-inch cubes
8 large eggs, beaten
1 cup heavy cream
1 cup whole milk
¼ teaspoon freshly ground black
pepper
¼ teaspoon ground nutmeg
1 teaspoon ground mustard
6 ounces Gruyère, shredded
4 ounces baby spinach
1. Put the oil into the cooking pot of the
Cuisinart® Multicooker and set to Brown/
Sauté at 350°F. Once the oil is hot, add the
garlic, onion and a pinch of the salt. Sauté
until golden and fragrant, about
3 to 5 minutes.
2. Switch from Brown/Sauté to Slow Cook set
on Low for 3½ hours. Add the remaining
ingredients; toss to combine and cover.
3. Once time has expired, the unit will
automatically switch to Keep Warm.
Nutritional information per serving:
Calories 307 (21% from fat) • carb. 21g • pro. 13g
• fat 19g • sat. fat 9g • chol. 205mg • sod. 497mg
• calc. 243mg • fiber 1g
Maple Cinnamon
Oatmeal
What a delightful aroma to wake up to in
the morning! Prepare your oatmeal the night
before so it will be ready for your family to
start the day right.*
Setting: Slow Cook
Makes eight 1-cup servings
2¼ cups steel cut oats
4 cups water
4 cups milk (may use whole or
lowfat), divided
3 tablespoons pure maple syrup
2 cinnamon sticks
¼ teaspoon kosher salt
pinch ground nutmeg
¾ cup raisins or any other dried fruit
(for larger dried fruit varieties, chop
into small, bite-size pieces)
1. Put the oats, water, 2 cups of milk
(substitute with water if preparing in
advance), maple syrup, cinnamon sticks,
salt, nutmeg and dried fruit into the cooking
pot of the Cuisinart® Multicooker.
2. Select Slow Cook on Low and set time for
2½ hours.
3. Once unit switches to Keep Warm, stir
the remaining 2 cups of milk into oatmeal.
Remove cinnamon sticks and serve
immediately.
Nutritional information per serving:
Calories 319 (16% from fat) • carb. 56g • pro. 11g
• fat 6g • sat. fat 2g • chol. 10mg • sod. 140mg
• calc. 164mg • fiber 6g
* If programming the oatmeal overnight, use
all water for cooking. Stir 2 cups of milk into
oatmeal as instructed once cooking time is
finished and the unit has switched to Keep
Warm.
3
Sausage Bites in
Mustard Wine Sauce
Preparing this dish is a breeze, and it will be
a hit every time – it is in the Test Kitchen! Pair
this with a nice crusty bread and a favorite
bottle of wine and your guests will love you.
Setting: Brown/Sauté
Makes 48 appetizer servings
48 ounces smoked chicken or turkey
sausages, cut on the diagonal into
½-inch slices
½ tablespoon extra virgin olive oil
4 small-to-medium onions, halved and
cut into ½-inch pieces
3 cups dry white wine
½ cup Dijon mustard
2 tablespoons chopped fresh parsley
for garnish
1. Set the Cuisinart® Multicooker to Brown/
Sauté at 400°F. Cooking in batches,
add about 1/3 of the sausages to the hot
cooking pot, browning each batch for
about 8 minutes. You really want to get the
sausages nice and brown to bring out the
great flavors. This step should take about
20 to 22 minutes in total.
2. Once the sausages are browned, put all into
the pot and reduce the heat to 350°F. Add
the oil. Once oil is hot, add the onions and
cook 8 to 10 minutes, or until softened and
translucent – this brings out the sweetness
of the onions, which adds to the dish.
3. Raise the heat again to 425°F and add the
wine. Bring the wine to a boil and let cook
until reduced by about two thirds, stirring
occasionally.
4. Finally, reduce the heat down to a simmer,
to about 300°F, and stir in the Dijon.
Let simmer, until completely coated and
slightly thickened.
5. Garnish with parsley and serve.
Nutritional information per serving:
Calories 63 (38% from fat) • carb. 3g • pro. 4g
• fat 3g • sat. fat 0g • chol. 15mg • sod. 290mg
• calc. 12mg • fiber 0g
Pork Dumplings
The great thing about steaming is that the
food is ready in no time. In just 30 minutes,
you can have homemade pork dumplings.
Setting: Steam
Makes 16 dumplings
nonstick cooking spray
1 quart water for steaming and for
assembling wontons
6 ounces ground pork
½ tablespoon finely chopped ginger
1½
tablespoons finely chopped scallions
1
tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1½ teaspoons rice vinegar
2 tablespoons chopped apple, (about
¼ of a chopped and cored apple)
pinch ground mustard
16 wonton wrappers
1. Lightly coat the steaming rack with nonstick
cooking spray. Reserve.
2. Put 1 quart of water into the cooking pot of
the Cuisinart® Multicooker.
3. Put all ingredients except the wonton
wrappers into a large bowl. Gently toss with
hands to fully combine, making sure not to
over-mix or the filling will be too tough.
4. Set up your work station with a small bowl
of water and a pastry brush, large plate or
cutting board, package of wonton wrappers,
and wonton filling. On a clean surface, line
up 3 to 6 wonton wrappers at a time. Place
about ½ tablespoon of filling in the middle
of each wrapper. Brush the edges of the
wrappers with a small amount of water and
fold bottom point up, making a triangle.
Either crimp all edges like a pleat or fold
up the two end points and pinch to seal,
using more water if needed. Continue to fill
the remaining wontons. Keep the prepared
wontons on a clean tray or cutting board
and cover with plastic. Transfer all filled
dumplings to the steaming rack and place
rack in the unit; cover.
5. Set the unit to Steam. Let steam for about
15 minutes.
6. These are delicious served with soy sauce.
Nutritional information per dumpling:
Calories 58 (46% from fat) • carb. 5g • pro. 3g
• fat 3g • sat. fat 1g • chol. 8mg • sod. 83mg
• calc. 6mg • fiber 0g
4
Turkey Swedish
Meatballs
What was old is new and popular again,
and that is true with this classic dish.
These are sure to please everyone,
Swedes and non-Swedes alike.
Setting: Brown/Sauté
Makes about 20 meatballs
1
/3 cup milk (whole or reduced fat)
2 slices sandwich bread, torn into
1-inch pieces
1 medium celery stalk, finely chopped
2 pounds ground turkey
1 medium onion, finely chopped
1½ teaspoons sea or kosher salt
¼ teaspoon ground white pepper
1 teaspoon baking powder
¼ teaspoon ground allspice
2 pinches ground nutmeg
1 large egg, beaten
3½ tablespoons unsalted butter, divided
3 tablespoons unbleached, all-
purpose flour
4 cups chicken broth, low sodium
1
/3 cup sour cream
1. Put the milk into a liquid measuring cup and
add the bread. Let soak; reserve.
2. While the bread is soaking, combine the
celery, turkey, onion, salt, pepper, baking
powder, spices and egg in a large mixing
bowl. Squeeze the milk out of the bread
and add the bread to the turkey mixture.
With gentle hands, mix together until fully
combined. You want to mix as little as
possible, because if you over-mix, the
meatballs will be tough. Form into 1-inch
meatballs.
3. Put ½ tablespoon of the butter into the
cooking pot of the Cuisinart
set to Brown/Sauté at 375˚F. Once the
butter melts and is hot and foamy, add the
meatballs in about four batches so not to
overcrowd the pan (overcrowding the pan
will lead to poor browning and bring down
the heat).
4. Turn the meatballs every minute or two until
fully browned. Remove, reserve and repeat
with remaining meatballs. Once all are
browned, remove and reserve together.
®
Multicooker
5. Prepare the gravy. Add the remaining butter
to the cooking pot. Once it is melted and
foamy, whisk in the flour. Stirring constantly
with a wooden spoon, cook until the butter/
flour mixture is lightly browned. Once it is
browned, slowly whisk in the broth. Bring to
a boil and let cook until thickened, about 10
minutes. Reduce heat to 300°F and stir in
the sour cream.
6. Put all of the reserved meatballs into the
cooking pot with the gravy. Raise heat to
350°F and bring to a boil. Let boil for about
10 minutes to coat the meatballs with the
thickened gravy.
7. Reduce heat to 250°F and keep on this
temperature until ready to serve. (Note: the
meatballs can be served right after boiling
in Step 6. This additional time is optional,
but adds to the flavor and cohesiveness of
the dish.)
Nutritional information per meatball:
Calories 121 (53% from fat) • carb. 4g • pro. 10g
• fat 7g • sat. fat 3g • chol. 90mg • sod. 390mg
• calc. 28mg • fiber 0g
5
Stocks & Sauces
Rich Veggie Stock
This stock makes a delicious base for all
soups and sauces.
Setting: Slow Cook
Makes about 8 cups
1 large onion, cut into eighths
1 large leek, root end trimmed and
washed, cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch
pieces
1 plum tomato, cut into quarters
3 medium-to-large carrots, peeled and
cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch
pieces
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, crushed
½ teaspoon black peppercorns
8 cups water
1. Put all ingredients into the cooking pot of
the Cuisinart® Multicooker.
2. Set to Slow Cook on Low for 12 to 16
hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
** Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 25mg • fiber 1g
Easy Chicken Stock
What a wonderful way to make use of every
bit of your weeknight roasted chicken.
Setting: Slow Cook
Makes about 10 cups
1 chicken carcass from a 4-pound
roasted chicken
1 medium-to-large onion, cut into
eighths
3 medium carrots, peeled and cut into
2-inch pieces
3 medium celery stalks, cut into 2-inch
pieces
1 large leek, root end trimmed and
washed well, cut into 2-inch pieces
1 sprig fresh thyme
1 bay leaf
½ teaspoon black peppercorns
12 cups water
1. Put all ingredients into the cooking pot of
the Cuisinart® Multicooker.
2. Set to Slow Cook on Low for 12 to 16
hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
* *Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Nutritional information per serving (½ cup):
Calories 51 (12% from fat) • carb. 4g • pro. 5g
• fat 1g • sat. fat 1g • chol. 13mg • sod. 32mg
• calc. 23mg • fiber 1g
6
Roasted Beef Stock
There is nothing more wholesome or
economical than preparing your own
homemade stocks.
Settings: Roast
Slow Cook
Makes about 10 cups
4 pounds beef bones
1 large onion, cut into eighths
1 large leek, washed well with root
end trimmed, cut into 2-inch pieces
4 medium carrots, peeled and cut into
2-inch pieces
2 medium celery stalks, cut into 2-inch
pieces
1 large handful fresh Italian parsley
1 teaspoon black peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups cold water
1. Preheat the Cuisinart® Multicooker to Roast
at 425°F. Put bones into the cooking pot,
cover and roast for about 30 minutes,
turning once during cooking until well
browned. Remove the beef bones and
carefully remove the pot and pour out any
residual grease.
2. Return pot to unit. Add bones and remaining
ingredients to the pot. Switch to Slow Cook
on Simmer for 14 to 20 hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
** Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Shrimp Stock
An easy-to-make stock – an essential
Settings: Brown/Sauté
Makes about 12 cups
2 pounds shrimp
½ teaspoon olive oil
2 large onions, roughly chopped
2 large celery stalks, cut into 1-inch
2 garlic cloves
¼ cup dry white wine
1 bay leaf
12 cups water
1. Peel shrimp. Reserve shells. Wrap shrimp
and reserve for a separate use.
2. Set the Cuisinart
Sauté at 425°F and add the oil. Once hot,
add the shrimp shells and stir until they
turn bright pink. Stir in the onions, celery
and garlic cloves and continue to cook for
a few minutes until vegetables are fragrant.
Add the white wine and stir until completely
reduced to almost dry. Stir in the bay leaf
and water and allow water to come just to
a boil.
3. Switch to Slow Cook on Low for 4 hours.
4. Once unit switches to Keep Warm, strain
stock, discarding the shells and vegetables.
Use immediately or cool to place in
containers for storage in refrigerator or
freezer.*
* Shrimp stock will keep in the refrigerator up
to three days, or two months in the freezer.
Calories 19 (14% from fat) • carb. 3g • pro. 0g
• fat 0g • sat. fat 1g • chol. 0mg • sod. 10mg
ingredient of gumbo.
Slow Cook
pieces
®
Multicooker to Brown/
Nutritional information per serving (½ cup):
• calc. 13mg • fiber 0g
Nutritional information per serving (½ cup):
Calories 42 (15% from fat) • carb. 3g • pro. 3g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg
• calc. 20mg • fiber 0g
7
Garden Vegetable Sauce
This sauce can be served chunky, or you can
use an immersion blender to make it smooth.
Settings: Brown/Sauté
Makes about 6 cups
1½ tablespoons extra virgin olive oil
2 medium-to-large onions, peeled and
4 medium carrots, cut into ½-inch
2 cups ½-inch cubed eggplant (not
2 medium celery stalks, cut into
4 garlic cloves
1½ teaspoons sea or kosher salt,
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted red bell peppers, cut into
½ cup dry white wine
3 tablespoons tomato paste
4 cans diced tomatoes, strained,
¼ teaspoon freshly ground black
3 tablespoons granulated sugar
1. Put the oil into the cooking pot of the
2. Add the oregano, basil, red peppers and
3. Once the 3 hours expire, the unit will
Slow Cook
cut into ½-inch pieces
pieces
peeled)
½-inch pieces
divided
1-inch pieces
reserving 1 cup of the juices
pepper
®
Cuisinart
Sauté at 350°F. Once the oil is hot, add the
onions, carrots, eggplant, celery, garlic and
½ teaspoon of the salt. Sauté ingredients
together so that they gently cook and turn
slightly golden.
wine to the sautéed ingredients. Cook until
the wine has reduced by at least half. Add
the tomato paste, tomatoes with the 1 cup
of reserved juices, remaining salt, pepper
and sugar. Bring mixture to a boil and then
switch to Slow Cook on Low for 3 hours.
automatically switch to Keep Warm. If you
want to serve as a more rustic-style sauce,
you can serve as is. If you want a smoother
sauce, blend in the cooking pot by using an
immersion blender.
Calories 55 (6% from fat) • carb. 11g • pro. 2g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 433mg
Multicooker; set to Brown/
Nutritional information per serving (¼ cup):
• calc. 32mg • fiber 2g
Bolognese
This Italian sauce is a classic. The longer it
can simmer in the multicooker the better the
flavors will be. It freezes beautifully, so it can
Settings: Brown/Sauté
Makes 12 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely
4 garlic cloves, finely chopped
¾ pound ground beef
¾ pound ground veal
¾ pound Italian sausage, casings
1½ teaspoons kosher salt, divided
1 cup whole milk
1 cup dry white wine
½
2 cans (35-ounce) tomatoes, roughly
1. Put the oil and butter into the cooking pot
of the Cuisinart® Multicooker and set to
Brown/Sauté at 400°F. When the butter
melts, stir in the chopped vegetables. Sauté
vegetables until soft and fragrant, about 5
to 6 minutes, stirring occasionally. Stir in the
ground meats and 1 teaspoon of salt. Cook
until completely browned, breaking up meat
with a wooden spoon as it cooks.
2. Once the meat is brown, stir in the milk.
Allow the mixture to simmer until the milk
is completely evaporated. Add the wine
and also simmer until liquid has completely
evaporated. Add the remaining salt, pepper
and chopped tomatoes to the cooking pot.
Stir ingredients together well.
3. Switch to Slow Cook on Low for 6 hours.
4. Once unit switches to Keep Warm, use
immediately or cool to place in storage
containers for refrigerator or freezer.
* Sauce will keep up to five days in refrigerator
or three months in the freezer.
Nutritional information per serving (¼ cup):
Calories 58 (36% from fat) • carb. 3g • pro. 5g
• fat 2g • sat. fat 1g • chol. 16mg • sod. 220mg
8
be enjoyed again.
Slow Cook
chopped
removed
teaspoon freshly ground black pepper
chopped
• calc. 20mg • fiber 1g
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives the soup
Settings: Brown/Sauté
Makes about 8 cups
3 tablespoons olive oil, divided
3½ pounds tomatoes, halved and
3 garlic cloves, smashed
1 medium to large onion, roughly
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
2 pinches sea or kosher salt
pinch freshly ground black pepper
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable broth or stock
1½ teaspoons sea or kosher salt
¾ teaspoon freshly ground black
1. Preheat the Cuisinart
Brown/Saute at 400°F. Once preheated,
add 1 tablespoon of the olive oil and half
of the tomatoes, skin side down. Brown for
about 5 minutes. Turn and brown second
side for another 5 minutes. Remove and
reserve. Add the second tablespoon of oil
and remaining tomatoes. Repeat as above,
scraping the bottom as needed to prevent
burning.
2. Reduce the heat to 350°F. Add the reserved
tomatoes, garlic, onion, carrots, celery,
salt, pepper and spices. Sauté until soft
and golden, about 8 to 10 minutes, stirring
occasionally.
3. Add remaining ingredients and stir to
combine. Switch from Brown/Sauté to Slow
Cook on Low. Cover and set timer for 4
hours.
a rich, sweet avor.
Slow Cook
seeded, divided
chopped
pepper
®
Multicooker to
*If you do not have an immersion blender,
you can use a countertop blender. Divide the
solids from the liquid and add some of the
liquid to the blender, then follow by about
of the solids. Blend until smooth. Repeat with
remaining ingredients.
Nutritional information per serving (1 cup):
Calories 111 (43% from fat) • carb. 13g • pro. 4g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 808mg
• calc. 53mg • fiber 4g
1
/3
4. Once unit switches to Keep Warm, use
an immersion blender* to blend soup in
the cooking pot to finish. Taste and adjust
seasonings as desired.
9
Mushroom Barley Soup
A bowl of this deeply satisfying soup plus
a slice of crusty French bread makes the
Settings: Brown/Sauté
Makes about 12 cups
2 tablespoons unsalted butter
1 medium leek, white and light green
1 medium onion, finely chopped
3 medium carrots, finely chopped
4 garlic cloves, finely chopped
24 ounces mushrooms (a mix of button,
2 teaspoons kosher salt
1 teaspoon fresh thyme
1 bay leaf
½ cup sherry
1 cup pearl barley
10 cups vegetable broth
¾ teaspoon freshly ground black
1 tablespoon chopped fresh Italian
1 teaspoon fresh lemon juice
1. Put the butter into the cooking pot of the
Cuisinart® Multicooker
Sauté at 375°F. Once melted, stir in the
chopped leek, onion and carrots. Sauté until
vegetables are soft and fragrant, about 5
to 8 minutes. Stir in the garlic, mushrooms,
salt, thyme and bay leaf. Cook until
mushrooms release most of their moisture
and have cooked down considerably, up to
10 minutes. Add sherry to the pot and cook
until almost completely reduced.
2. Add the barley, broth and pepper and
switch the unit to Slow Cook on High for
3½ hours.
3. Once unit switches to Keep Warm and right
before serving, stir in fresh parsley and
lemon juice.
4. Taste and adjust seasoning accordingly.
Calories 126 (15% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 767mg
perfect winter meal.
Slow Cook
parts only, washed and dried well,
finely chopped
cremini, and all wild varieties works
nicely), sliced
pepper
parsley
and set to Brown/
Nutritional information per serving (1 cup):
• calc. 32mg • fiber 4g
Beef Stew
This beef stew is one of the simplest you will
ever find. No browning is required* – just
combine the ingredients and cook slowly.
Setting: Slow Cook
Makes about 10 cups
3 pounds beef chuck, cut into
1- to 2-inch cubes*
1 teaspoon kosher salt
½
teaspoon freshly ground black pepper
1 medium leek, white and light green
parts only, finely chopped
1 medium onion, finely chopped
2 medium carrots, cut into ½-inch
rounds (halve rounds if carrots are
on the larger side)
1 medium parsnip, cut into ½-inch
rounds
1 medium celery stalk, thinly sliced
1 pound new white or red potatoes,
cut into 1-inch pieces
8 garlic cloves, peeled, left whole
6 ounces cremini mushrooms,
halved or quartered
½ tablespoon herbes de Provence
1 bay leaf
¾ cup dry red wine
3 tablespoons tomato paste
2½ cups beef stock, low sodium
1 cup green peas (thaw first if frozen)
¼ cup chopped Italian parsley leaves
1. Toss all ingredients together except the
peas and parsley in the cooking pot of the
Cuisinart
2.
Set the unit to Slow Cook on Low for 16
hours.**
3. Once the unit switches to Keep Warm, stir
in the peas and parsley.
4. Taste and adjust seasoning accordingly.
*If you have the time, you can brown the meat
prior to slow cooking. Do this on Brown/Sauté
at 400°F as the first step. If you do this, use
4 cups of beef stock. Your yield may be
slightly less.
**The goal of this dish is to have tender meat
that falls apart when it is finished – a result of
a long, slow cooking process. That being said,
if time is of the essence, you may reduce the
cooking time to a minimum of 8 to 10 hours.
Calories 248 (28% from fat) • carb. 15g • pro. 26g • fat
®
Multicooker.
Nutritional information per serving (1 cup):
8g• sat. fat 3g • chol. 64mg • sod. 324mg
• calc. 36mg • fiber 3g
10
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