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Multicooker Hearty Meat and Vegetable Stew
Recipes
Multicooker Hearty Meat and Vegetable Stew
12 servings
2 hours, 10 minutes total (Active 30 minutes)

Ingredients

  • ½ small head green cabbage
  • 6 cloves garlic
  • 3 medium carrots
  • 1 large sweet onion
  • 3 ribs celery
  • 8 oz boneless beef chuck roast
  • 1 lb boneless pork shoulder country-style ribs
  • 1 lb boneless, skinless chicken thighs
  • 1 teaspoon Greek seasoning
  • 3 tablespoons Kentucky-Style Seasoning, divided
  • 3 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 (28 oz) can crushed tomatoes
  • 3 cups no-salt-added chicken stock (or broth)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 2 tablespoons red wine vinegar
  • 1 (15 oz) bag frozen lima beans
  • 1 (15 oz) bag frozen gumbo mix (okra, corn, celery, onions, and bell peppers)
  • ¼ bunch fresh Italian parsley
  • 0.5 oz fresh dill

Steps

    1. Core cabbage and cut into 1-inch pieces. Smash garlic. Peel carrots, then cut carrots, onion, and celery into ½-inch-thick slices. Cut beef and pork into 1-inch cubes; coat beef, pork, and chicken with Greek seasoning and 1 tablespoon Kentucky-Style Seasoning (wash hands).
    2. Place oil in multicooker and heat on SAUTÉ until hot. Add meat in batches; cook 3–4 minutes on each side until browned. Remove from pan; repeat with remaining meat.
    3. Add onions to multicooker; cook 5–6 minutes, stirring occasionally, until softened. Add garlic, tomato paste, rosemary, and thyme; cook 2 more minutes.
    4. Stir in cabbage, carrots, celery, tomatoes, stock, Worcestershire sauce, hot sauce, vinegar, and remaining 2 tablespoons Kentucky-Style Seasoning. Return meats to multicooker, seal lid following manufacturer's instructions, and cook on MEAT/STEW 50 minutes or until meat is tender and 210°F.
    5. Let pressure release naturally (about 20 minutes). Remove lid carefully and stir in frozen vegetables. Cover and cook on LOW 8–10 minutes until vegetables are tender. Meanwhile, chop parsley and dill coarsely (¼ cup each). Serve stew topped with parsley and dill.

Multicookers vary; adjust time as needed.

Amount per 1⁄12 recipe serving: Calories 320, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 75mg, Sodium 800mg, Total Carb 26g, Fiber 6g, Total Sugar 9g, (Incl. 1g Added Sugars), Protein 23g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 20%