Multicooker

Low Fat Fully Loaded Baked Potato Soup

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Yields 8-10 servings

Prep Time: 10 minutes

Cook Time: 47 minutes

 

Ingredients

  • 6 slices center-cut bacon, diced
  • 2 tablespoons bacon grease
  • 1 medium onion, peeled and diced
  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 garlic cloves, minced
  • 3½ cups chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried tarragon
  • 1 can (12 ounces) 2% evaporated milk
  • ½ cup low-fat sour cream, plus more for garnish
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • Scallions or chives, for garnish

Directions

  1. SELECT Brown on the Cosori Multicooker, set the temperature at 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in bacon and cook until crisp, about 8 to 12 minutes. Drain and set aside, reserving 2 tablespoons of bacon grease.
  3. ADJUST the temperature to 350°F, add the onions, and cook until translucent.
  4. ADD in the potatoes and garlic and cook for about 2 minutes.
  5. ADD in the chicken stock, salt, pepper, and tarragon. Cover with lid.
  6. WHISK together the milk and sour cream in a separate bowl until it is well combined. Set aside.
  7. SELECT Boil (N) and add the milk and sour cream mixture. Cook until potatoes are tender, about 20 minutes.
  8. CREATE A SLURRY by whisking 1 tablespoon of water and 1 tablespoon of cornstarch together and adding it to the soup. Add more slurry if needed.
  9. COOK for 5 minutes until soup has thickened nicely. Press Start/Cancel.
  10. ADD in the cheddar cheese and mix until it is melted and well incorporated.
  11. SERVE hot and garnish with bacon, cheese, sour cream, and scallions.

Roast Beef

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Yields 6-8 servings

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

 

Ingredients

  • 1 beef eye of round (3 pounds) roast
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 1 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1½ teaspoons dried rosemary
  • ¾ teaspoon dried thyme
  • 2 teaspoons salt

Directions

  1. PAT DRY the eye of round.
  2. COMBINE the oils, pepper, garlic, rosemary, and thyme together in a small bowl.
  3. RUB the beef all over with the seasoning.
  4. ALLOW the meat to come to room temperature, about 1 hour.
  5. SEASON the roast with salt after 1 hour.
  6. SELECT Oven Roast on the Cosori Multicooker. Press Start/Cancel. Allow to preheat.
  7. BROWN the beef in the preheated multicooker on all sides for 3 to 5 minutes until golden brown. Place atop rack ½ to 1-inch high and cover with lid. 
  8. COOK the beef for 20 to 25 minutes or until the internal temperature reads between 120°F and 125°F (medium rare) with an instant-read thermometer.
  9. REMOVE the roast from the multicooker and allow to rest for 15 minutes before slicing and serving.

Cajun Shrimp Boil

Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

 

Ingredients

  • 2 sticks unsalted butter
  • 1 tablespoon paprika
  • 1 tablespoon oregano
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1 tablespoon sugar
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon fennel seeds
  • 2 tablespoons Louisiana hot sauce
  • 2 heads garlic, minced
  • 2 pounds of shrimp
  • 2 ears of corn on the cob, halved
  • Scallions, for garnish

Directions

  1. SELECT Sauté on the Cosori Multicooker, adjust the temperature to 310°F.
  2. MELT the butter in the multicooker, once it has heated up.
  3. ADD in all the spices and hot sauce and toast them for 2 to 3 minutes.
  4. ADD in the minced garlic and shrimp. Cook for 3 minutes.
  5. ADD the corn and let steam for 2 to 3 minutes.
  6. SERVE on a platter and garnish with fresh cut scallions.

Creamed Spinach

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

 

Ingredients

  • 2 pounds frozen baby spinach, defrosted
  • 4 tablespoons (½ stick) unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1½ cups heavy cream
  • ½ teaspoon nutmeg, freshly grated
  • 1 cup Parmesan cheese, finely grated
  • Salt & pepper, to taste

Instructions

  1. SQUEEZE as much water as you can out of the spinach, preferably with a dry kitchen towel or cheesecloth. Set aside.
  2. SELECT Sauté, adjust the temperature to 325°F, and press Start/Cancel. Wait until the multicooker has heated up.
  3. MELT the butter, add the onion and garlic, and cook for 5 minutes.
  4. SPRINKLE the flour over the onion mixture, creating a roux. Cook the roux, stirring frequently, for 3 minutes. Stir in the milk and cream.
  5. STIRRING slowly and continuously, cook the sauce until it comes to a boil and thickens enough to coat the back of the spatula, about 2 minutes.
  6. MIX in the spinach, nutmeg, and Parmesan cheese.
  7. SEASON to taste with salt and pepper.

Herb Roasted Yukon Gold Potatoes

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

 

Ingredients

  • 1½ pounds Yukon Gold potatoes
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, smashed
  • 1 tablespoon fresh rosemary leaves, finely chopped 
  • 1 tablespoon fresh thyme leaves, finely chopped

Directions

  1. CUT any larger potatoes in half.
  2. ADD the oil to the Cosori Multicooker.
  3. SELECT Oven Roast, adjust time to 40 minutes, and press Start/Cancel. Allow to heat up.
  4. ADD the potatoes, butter, salt, and pepper. Mix well and cook with the lid on for 30 to 35 minutes, stirring occasionally until well browned and cooked through.
  5. ADD the garlic and herbs. Cook for 3 to 5 minutes.
  6. SERVE immediately.

S’mores

Yields 10-12 servings 

Prep Time: 1 minute

Cook Time: 9 minutes

 

Ingredients

  • 2 tablespoons (¼ stick) butter
  • 2 bags (11.5 ounces) of milk chocolate chips
  • 8 ounces mini marshmallows
  • Graham crackers, for serving

Directions

  1. PREHEAT the oven to 450°F.
  2. SELECT Sauté on the Cosori Multicooker and press Start/Cancel. Allow to heat up.
  3. MELT in the butter. Once melted, add in the chocolate.
  4. COOK the chocolate until it is barely melted, about 2 minutes. Press Start/Cancel.
  5. REMOVE the inner pot from the multicooker.
  6. PLACE the mini marshmallows on top, covering the chocolate.
  7. BAKE the smores dip in the preheated oven for 5 to 7 minutes or until the marshmallows are browned nicely.
  8. SERVE with graham crackers for dipping.

Buttery Pound Cake

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Yields 2 small loaves

Prep Time: 10 minutes

Cook Time: 1 hour

 

Ingredients

  • 7 ounces butter, softened
  • 1 cup sugar
  • 2 eggs
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • ¼ cup whole milk

Directions 

  1. SELECT Bake on the Cosori Multicooker and press Start/Cancel.
  2. BEAT the butter in an electric mixer on high speed for 5 minutes.
  3. CREAM in the sugar on high speed until the mixture is pale yellow, about 3 minutes.
  4. ADD in the eggs, one at a time, and mix until fully incorporated. Mix in the salt and vanilla extract.
  5. MIX in the flour on low speed until all the flour is incorporated.
  6. ADD the milk gradually on low speed.
  7. PORTION the batter into 2 greased mini loaf pans.
  8. PLACE the pans into the multicooker on the metal rack and cover. 
  9. COOK the pound cakes for 1 hour.
  10. REMOVE from heat and allow to cool before serving.

Chocolate Chunk Cookies

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Yields 10-12 servings

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

 

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg 
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2½ cups semi-sweet chocolate chunks
  • Nonstick cooking spray

Directions

  1. CREAM together the softened butter, granulated sugar, brown sugar, and vanilla in a large bowl until smooth and pale yellow.
  2. BEAT in the egg until it is well combined.
  3. MIX in the flour, baking soda, and salt until all the dry ingredients are well incorporated.
  4. FOLD in the semi-sweet chocolate chunks until they are evenly distributed throughout the cookie dough.
  5. ROLL the dough into a 2-inch thick roll. Cut into ½-inch slices and place in the fridge.
  6. PLACE the rack, lined with parchment paper or foil, into the Cosori Multicooker.
  7. SELECT Bake on the multicooker, set the timer for 35 minutes, and press Start/Cancel.
  8. SPRAY the foil with nonstick cooking spray and place the cookies (4 to 6 at a time) on the aluminium lined rack. Cover with lid. 
  9. REMOVE the baked cookies carefully from the multicooker and enjoy with a glass of cold milk. 

Fudgy Chocolate Brownies

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Yields 12 brownies

Prep Time: 5 minutes

Cook Time: 2 hours 45 minutes

 

Ingredients

  • ¾ cup unsalted butter, melted  
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsweetened cocoa powder, sifted
  • ½ teaspoon espresso powder
  • 1½ cups sugar
  • 3 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¾ teaspoon salt
  • 1⅛ cups all-purpose flour, sifted

Directions 

  1. SELECT Bake on the Cosori Multicooker, adjust the temperature to 400°F, and set the timer to 2 hours and 45 minutes. Press Start/Cancel.
  2. MIX together the butter, chocolate, cocoa powder, and espresso powder in a microwave-safe bowl. Microwave until chocolate is melted and mix until everything is well combined.
  3. WHISK in the sugar and eggs, one at a time, until everything is well incorporated.
  4. MIX in the vanilla extract, salt, and flour into the batter until fully incorporated.
  5. ADD the brownie batter to a greased 9x5-inch baking pan.
  6. PLACE the brownies in the multicooker on a rack and cover. 
  7. REMOVE the brownies from the multicooker and allow to cool completely, when done cooking.
  8. CUT into 2½-inch pieces.

Chocolate Soufflé

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Yields 2 servings

Prep time: 20 minutes

Cook time: 40 minutes



Ingredients

  • 2 ounces 60% dark chocolate
  • 1 tablespoon of butter
  • 1 tablespoon all-purpose flour
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • 2 large egg whites
  • 1 tablespoon white sugar
  • Butter and sugar for 2 (5.5 ounce) ramekins

Directions

  1. SELECT Bake and set the temperature to 375°F.
  2. PLACE a steam rack into the Cosori Pressure Cooker inner pot and cover with the lid.
  3. PLACE a small pot on the stove top and set it to medium heat.
  4. PLACE your chocolate into a microwavable bowl and microwave for 1 minute, or until completely melted.
  5. COMBINE butter and flour in the stove top pot and mix until smooth and pasty, 2 minutes. Then remove from heat.
  6. GRAB your chocolate and roux mixture and mix until well combined.
  7. SEPARATE your egg yolks from your egg whites. Add your egg yolks and vanilla extract to the chocolate roux mixture. Mix until well combined.
  8. WHISK your egg whites in a separate pot until they start to foam. Then, add the sugar and whisk until soft peaks form.
  9. FOLD the egg whites into the chocolate mixture until combined. Be careful not to over mix.
  10. BUTTER the ramekins and coat them with sugar on the inside.
  11. POUR in your chocolate mixture and fill to the top.
  12. PLACE both ramekins in the multicooker pot, cover, and bake for 40 minutes.
  13. PREPARE these ahead of time and, as you enjoy your dinner, these can be baking in the multicooker. Once they're ready, take them out and serve.

Seared Chicken with Chimichurri

Yields 5-6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

 

Ingredients

Chimichurri:

  • ¼ cup parsley, finely chopped
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper
  • ¼ cup olive oil
  • Salt & pepper, to taste

Chicken:

  • 1 whole chicken, broken down
  • Salt & pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon canola oil

Directions

Chimichurri:

  1. ADD all ingredients and mix well. Set aside and let sit for at least 15 minutes for
    all of the flavors to marinate.

Chicken:

  1. SEASON both sides of the chicken with salt and pepper and allow to come to room temperature.
  2. SELECT Oven Roast on the Cosori Multicooker, adjust the temperature to 400°F, and set the time to 20 minutes. Allow the multicooker to heat up.
  3. HEAT the butter and oil in the multicooker until butter has melted.
  4. SEAR the chicken in the pot skin-side down and allow the skin to cook until golden and crisp; each piece of chicken should cook for 10 minutes on each side. If necessary, use a meat thermometer to check that all of the pieces have reached 165°F.
  5. SERVE the chicken with the chimichurri on top or on the side.

Scrambled Eggs with Goat Cheese on Toast

Yields 8 servings 

Prep Time: 5 minutes

Cook Time: 5 minutes

 

Ingredients

  • 16 extra large eggs
  • ½ cup heavy cream 
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons (½ stick) unsalted butter, divided
  • 6 ounces fresh goat cheese, crumbled
  • 2 whole tomatoes, diced
  • 2 tablespoons fresh chives, minced
  • Brioche bread slices, toasted and buttered

Directions

  1. SELECT Sauté on the Cosori Multicooker and press Start/Cancel.
  2. WHISK the eggs, heavy cream, salt, black pepper, and 2 tablespoons of butter together. Set aside.
  3. MELT the remaining butter in the preheated multicooker. Once melted, add the egg mixture.
  4. STIR the eggs constantly to allow them to cook slowly until they are thick and runny.
  5. MIX in the goat cheese and diced tomatoes until cheese is melted through.
  6. ADD in chives and mix well.
  7. SERVE on top of toasted brioche.

Scottish Porridge

Yields 6 Servings

Prep Time: 1 minute

Cook Time: 10 minutes


Ingredients 

  • 2 cups old-fashioned oats
  • 4 cups whole milk
  • 2 tablespoons sugar
  • A pinch of salt
  • Light brown sugar, for topping
  • Bananas, sliced, for topping
  • Toasted walnuts, chopped, for topping

Directions

  1. SELECT Boil (N) on the Cosori Multicooker, adjust the time to 10 minutes, and press Start/Cancel. Allow to heat up.
  2. ADD in the oats, milk, sugar, and salt. Mix well and cover with lid.
  3. COOK the oats until timer is done or until the porridge has reached desired thickness.
  4. PLACE the porridge into bowls for serving and top with brown sugar.
  5. ALLOW the residual heat from the porridge to melt the brown sugar.
  6. TOP with sliced bananas and toasted walnuts.

Spinach, Bacon & Gruyere Breakfast Strata

Yields 10 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

 

Ingredients

  • 6 slices of bacon, chopped
  • 4 garlic cloves, minced
  • 1½ cups yellow onion, chopped
  • 6 ounces fresh spinach, chopped
  • 8 large eggs, beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup Gruyère cheese, shredded
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 loaf French bread, cut into 1-inch cubes

Directions

  1. SELECT Brown on the Cosori Multicooker, change the temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. COOK the bacon until crispy and golden brown, about 10 minutes. Press Start/Cancel. Remove bacon from pot and set aside.
  3. SELECT Sauté and press Start/Cancel. Add the garlic and onion. Sauté until golden and fragrant, about 3 to 5 minutes. Add in the spinach and sauté for 4 minutes, until wilted down.
  4. REMOVE the vegetables from the multicooker and mix with the bacon. Set aside your ingredients and clean the multicooker pot.
  5. WHISK together the eggs, milk, cream, cheese, nutmeg, ground mustard, salt, and pepper in a large bowl.
  6. ADD the bacon and vegetable mixture and the bread cubes to the egg mixture and stir until well combined. Set aside.
  7. SELECT Bake, change the temperature to 325°F and press Start/Cancel. Allow the multicooker to heat up.
  8. ADD the strata to the preheated multicooker, cover, and bake 25 to 30 minutes.

Homemade Yogurt

Yields 8-10 servings

Prep Time: 20 minutes

Cook Time: 8 hours 15 minutes

 

Ingredients

  • 8 cups whole or 2% milk
  • 3 tablespoons yogurt with active bacterial cultures

Directions

*Before making the yogurt, it is important to sterilize all equipment you will be using. This helps ensure any unwanted bacteria or flavors keep from developing in the yogurt.

  1. ADD the milk to the Cosori Multicooker.
  2. SELECT Boil (H), and press Start/Cancel. Bring the milk to a boil or to at least 180°F.
  3. COOL the milk to at least 110°F, then transfer the milk to a separate bowl. Clean the multicooker pot.
  4. WHISK in the yogurt culture making sure that the culture is well incorporated. Add the yogurt back into the clean multicooker pot and cover with lid.
  5. SELECT Yogurt and press Start/Cancel. You can set the time to a minimum of 4 hours or a maximum of 24 hours. The longer you incubate your yogurt, the tangier and thicker it will be.
  6. SERVE warm or store in the fridge for later use.

Yogurt Parfait

Yields 3-4 servings

Prep Time: 15 minutes

Cook Time: N/A

 

Ingredients

  • 2 cups yogurt (see Homemade Yogurt)
  • ½ teaspoon vanilla
  • 2 tablespoons honey
  • 2 cups mixed berries
  • 1½ cups granola
  • Fresh mint leaves, for garnish

Directions 

  1. MIX the liquid (whey) on top of the yogurt with the solid yogurt until smooth.
  2. MIX the vanilla and honey into the yogurt.
  3. ADD about ⅓ cup of berries to the bottom of each.
  4. ADD in ½ cup of yogurt on top of the berries.
  5. TOP with granola and more berries.
  6. GARNISH with mint leaves and serve.

French Onion Soup

Yields 6 servings

Prep Time: 5 minutes

Cook Time: 2 hours 35 minutes

 

Ingredients

  • 4 tablespoons (½ stick) butter
  • 2 pounds yellow onion, thinly sliced
  • 2 tablespoons sugar
  • ½ cup dry red wine
  • 5½ cups beef broth or stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 garlic cloves, minced
  • 1 tablespoon salt
  • 1½ teaspoons black pepper
  • 6-10 slices French bread
  • ½ cup shredded Gruyère or Swiss cheese

Directions 

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD the butter. Once the butter has melted, add the onions.
  3. COOK for 20 minutes or until onions have browned nicely.
  4. ADD the sugar. Cover and cook for 10 minutes, then add the wine.
  5. SELECT Boil (N) and press Start/Cancel.
  6. ADD in the broth, thyme, bay leaves, garlic, salt, and black pepper.
  7. SELECT Simmer, adjust the time to 2 hours, and press Start/Cancel.
  8. LADLE the soup into individual broiler-proof soup bowls. Top with bread and cheese.
  9. BROIL bowls on baking sheet under broiler until cheese is melted and bubbly. 

Tuscan Tortellini Soup

Yields 8-10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground sweet Italian sausage
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ⅓ cup dry white wine
  • 1 bunch Tuscan kale or collard greens, veins removed
  • 1 can (15 ounces) diced tomatoes
  • 8 cups chicken stock
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 pound fresh 3-cheese tortellini
  • Parmesan cheese, grated, for garnish

Directions 

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in 1 tablespoon of olive oil and the sweet Italian sausage. Cook for 10 minutes and set aside.
  3. ADD in the rest of the oil, then add in the onion, garlic, celery, carrots, salt, and pepper. Cook until onions turn translucent, about 3 to 5 minutes.
  4. ADD in the white wine and cook for 1 minute. Press Start/Cancel.
  5. ADD in the kale, diced tomatoes, chicken stock, Italian seasoning, oregano, and parsley.
  6. SELECT Boil (H) and press Start/Cancel. Boil for 10 minutes.
  7. ADD in the tortellini. Cook until pasta is cooked through, about 5 minutes.
  8. SERVE hot in bowls and top with grated Parmesan cheese.

Pho Ga

Yields 6 servings

Prep Time: 5 minutes

Cook Time: 4 hours

 

Ingredients

  • 1 large onion, charred
  • 1 piece (2-inch) of ginger, unpeeled, sliced lengthwise, charred
  • 3 chicken breasts
  • 1 whole star anise
  • 1 tablespoon coriander seeds, toasted
  • 4 garlic cloves, smashed
  • 6 cloves
  • 1 teaspoon salt
  • 1-2 tablespoons fish sauce, to taste
  • 1-2 tablespoons light brown sugar, to taste
  • 3 quarts chicken stock
  • 1 package (16 ounces) dried rice vermicelli, cooked according to package directions
  • 1 bunch cilantro, for garnish
  • 1 jalapeño, sliced, for garnish
  • 1 bunch bean sprouts, for garnish
  • Lime wedges, for garnish

Directions

  1. CHAR the onion and ginger over a flame or in a broiler until black.
  2. ADD charred onion and ginger to the Cosori Multicooker with the chicken breasts, star anise, coriander seeds, garlic, cloves, salt, fish sauce, brown sugar, and chicken stock. Cover with lid.
  3. SELECT Slow Cook (High) and press Start/Cancel.
  4. REMOVE the chicken breasts when done cooking and slice them.
  5. LAYER the cooked rice noodles in a large bowl along with your sliced chicken.
  6. LADLE the hot pho broth over cooked noodles and chicken.
  7. SERVE with cilantro, sliced jalapeno, bean sprouts, and lime wedges.

Beef Bourguignon

Yields 8 servings

Prep Time: 10 minutes

Cook Time: 2 hours 10 minutes

 

Ingredients

  • 8 slices of bacon, diced
  • 1 tablespoon olive oil
  • 3 pounds chuck beef, cut into 1-inch cubes
  • 1 pound carrots, sliced into 1-inch chunks
  • 1 pound boiling onions, such as pearl onions
  • 1 pound button mushrooms, halved
  • 2 garlic cloves, minced
  • ½ cup Cognac
  • 1 bottle (750 milliliters) dry red wine
  • 3 cups beef broth or stock
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 3 tablespoons all-purpose flour
  • 4 tablespoons (½ stick) unsalted butter, room temperature, divided
  • Salt & pepper, to taste
  • ½ cup parsley, freshly chopped, for garnish

Directions

  1. SELECT Brown on the Cosori Multicooker, set temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in the bacon and cook until lightly browned, about 10 to 15 minutes. Remove the bacon and set aside on a plate. Add oil to the pot with bacon fat.
  3. PAT DRY the beef cubes with paper towels and then season them with salt and pepper.
  4. SEAR the beef in the hot oil and bacon fat for 3 to 5 minutes, browning all sides.
  5. REMOVE the beef and set it aside with the bacon.
  6. ADD the carrots, onions, and mushrooms to the multicooker pot and cook for 10 to 15 minutes.
  7. ADD the garlic and cook for 1 minute.
  8. DEGLAZE with the Cognac and ignite with a match to burn off the alcohol. Stand back when lighting to ensure safety.
  9. PLACE the meat and bacon back into the multicooker pot with the juices and add the bottle of wine, beef broth, soy sauce, tomato paste, bay leaf, and thyme. Bring to a boil, and once boiling press Start/Cancel. Cover with lid. 
  10. SELECT Simmer and set the timer for 1 hour and 30 minutes.
  11. MIX together the flour and butter in a small separate bowl until it forms a ball.
  12. WHISK in the flour and butter mixture little by little to the multicooker pot until it is all incorporated and smooth when done simmering.
  13. SELECT Boil (H) and cook for 5 minutes, or until the stew has come to a nice thickness.
  14. SEASON to taste with salt and pepper.
  15. SERVE with freshly chopped parsley and warm toasted bread.