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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Beef Bourguignon
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
½ teaspoon pepper
3 tablespoons fl our
1 10-ounce can condensed beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon whole thyme
1 whole bay leaf
½ pound small white onions, peeled
1 pound fresh mushrooms, sliced
1. Sauté bacon in VersaWare™ stoneware on stovetop over medium heat until crisp.
Remove bacon and set aside.
2. Add beef cubes to stoneware and brown well. Remove meat and set aside.
3. Brown carrot and onion in stoneware. Season with salt and pepper. Stir in fl our,
add broth, and mix well.
4. Add beef and bacon back to stoneware, mix, and place in slow cooker heating
base.
5. Add wine, tomato paste, garlic, bay leaf, thyme, onions, and mushrooms. Cover;
cook on Low for 10-12 hours or on High for 5-6 hours.
Serves 6-8
Easy Swiss Steak
1 3-pound to 4-pound top round or fl ank steak
¼ cup + 2 tablespoons fl our
1 teaspoon salt
⅛ teaspoon pepper
Olive oil
1 pound (16 ounces) cherry tomatoes, halved
½ cup sliced yellow or white onion
¼ cup sliced celery
1 tablespoons steak sauce
1. Cut steak into 1-inch x 1-inch cubes. Mix
1
/
4
cup of fl our, salt, and pepper
together. Toss the steak cubes in the fl our mixture to coat.
2. Coat bottom of VersaWare™ stoneware with oil and heat on stovetop set to
medium heat. Sear steak on all sides. Remove from stovetop, drain and place
stoneware in slow cooker heating base.
3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8
hours or on High for 3-4 hours.
4. To thicken sauce, mix 2 tablespoons fl our with
1
/
8
cup of water, then add to
stoneware and mix well to thicken, and cook for and additional 15 minutes.
Serves 8
E26
E27
Main Dishes