If there’s one plate that brings together everything I crave on a chilly evening, it’s this: rich and tender beef stew, creamy baked macaroni and cheese, and collard greens with just the right amount ...

1 (12-ounce) package baby lima beans. 1 (12-ounce) package frozen okra and tomato. 2 cups chicken or beef broth. Cooked rice for serving (optional) Melt butter in large pot.

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side.

Stir in beef, herb bundle, bay leaves, potatoes, 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Press CANCEL. Cover cooker with lid, and lock in place.