Close
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 cups
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¾poundsbeef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks¾teaspoonsalt, divided½teaspoonground pepper8teaspoonscanola oil, divided⅔cupdry red wine1largeonion, chopped (1 1/2 cups)1cupdiced carrots (2 medium)4clovesgarlic, minced¾teaspoondried thyme leaves1(15 ounce) canno-salt-added diced tomatoes1cuplow-sodium beef broth1bay leaf1poundcremini or button mushrooms, quartered (5 cups)2cupsfrozen pearl onions (8 oz.)2tablespoonscornstarch2tablespoonswater1-2 teaspoons red-wine or cider vinegar2tablespoonschopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ¾poundsbeef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks
¾teaspoonsalt, divided
½teaspoonground pepper
8teaspoonscanola oil, divided
⅔cupdry red wine
1largeonion, chopped (1 1/2 cups)
1cupdiced carrots (2 medium)
4clovesgarlic, minced
¾teaspoondried thyme leaves
1(15 ounce) canno-salt-added diced tomatoes
1cuplow-sodium beef broth
1bay leaf
1poundcremini or button mushrooms, quartered (5 cups)
2cupsfrozen pearl onions (8 oz.)
2tablespoonscornstarch
2tablespoonswater
1-2 teaspoons red-wine or cider vinegar
2tablespoonschopped fresh parsley for garnish
Directions
Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.
Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer’s directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.
Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain.
Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl; add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired.
Tips
Equipment: 6-qt. or larger multicooker
Originally appeared: Diabetic Living Magazine, Winter 2020
Rate ItPrint
Nutrition Facts(per serving)252Calories9gFat15gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
