Old-Fashioned Beef Stew
- 1 1⁄2 pounds beef top or bottom round steak, well trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 4 cups sliced mushrooms
- 2 cups (8 ounces) baby carrots
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 ⁄4 teaspoon dried thyme
- 1 ⁄2 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 medium onions, cut into wedges
- 2 cups cut green beans
Adapted from kitchenaid.com
1 Set KitchenAid® Multi-Cooker to Soup setting. Add 1 tablespoon olive oil; heat on Soup/Step 1. Brown beef in two batches, stirring constantly with KitchenAid® Stir Tower on low speed; transfer to plate.
2 Heat remaining 1 tablespoon olive oil in Multi-Cooker. Add mushrooms; cook 15 minutes or until liquid has evaporated and mushrooms are browned, stirring constantly with Stir Tower on low speed.
3 Press button for Soup/Step 2 and set Stir Tower to intermittent 20-minute setting. Add beef, carrots, broth, tomato paste, garlic, salt, thyme, pepper and bay leaves; cover and bring to a boil.
4 Press button for Soup/Step 3; simmer, covered, 2 hours or until beef is fork-tender. Add onions and green beans; simmer, covered, 20 minutes.
5 Press button for Soup/Step 4; let stand, covered, 30 minutes. Remove and discard bay leaves.
Makes 6 servings