Multi-Cooker Hearty Beef Stew

Preparation

1. 1
   Toss the beef with the salt and pepper. Heat the oil in a 6-quart multi-cooker on the saut. setting until “hot” is displayed, about 3 minutes. Add half of the beef and sear, turning once, until browned, about 5 minutes.
2. 2
   Transfer to a plate. Repeat to brown the remaining beef. Add the broth and tomato to the pot, stirring to scrape the brown bits from the bottom. Stir in the leek, turnip, mushrooms, garlic, mustard, and browned beef. Follow the manufacturer’s directions for locking the lid and preparing to cook. Set to high pressure for 7 minutes. It will take a couple of minutes to come up to pressure.
3. 3
   After the cycle is complete, follow the instructions for quick pressure release. Carefully unlock and remove the lid. Add the spinach and rosemary; stir until the spinach wilts. Refrigerate leftovers for up to 4 days or freeze up to 3 months.
4. 4
   Tip: To cook this stew on your stovetop, use a Dutch oven or large, heavy pot with a lid. Heat the oil over medium-high heat and sear the beef as above. Add the stew ingredients as directed above, increasing the amount of broth to 1 cup. Bring to a boil, cover the pot, and adjust the heat until the stew just simmers. Simmer, stirring occasionally, until the meat is very tender, 2 to 21/2 hours. Garnish as above.

Tip: tap a step to mark it done.