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Slow Cooked Beef Stew
2 (1-pound) bags baby carrots
3 pounds boneless beef chuck roast, cubed
4 large potatoes, cubed
2 (10
3
⁄4-ounce) cans condensed cream of tomato soup
1
1
⁄2 cups water
2 (1.5-ounce) envelopes beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables.
Makes about 3 or 5 quarts.
Cover and cook: Low – 8 hours or
High – 4 hours
New England Boiled Dinner
1 (4-pound) boneless, smoked ham
2 (16-ounce) cans whole potatoes, drained
2 (16-ounce) bags frozen baby carrots
1 (2-pound) cabbage, cut in 6 wedges
1
⁄2 cup water
Place the meat in the crock and fit the vegetables around it. Add water.
Makes 4 or 8 servings.
Cover and cook: Low – 6 hours or
High – 3 hours
’Wursts and Sauerkraut
2 (28-ounce) cans sauerkraut
1 envelope dry onion soup mix
1 (12-ounce) bottle beer
1 tablespoon Worcestershire sauce
4 pounds pre-cooked bratwurst, knockwurst, or kielbasa
Combine all ingredients, except the wursts, in the crock. Stir well. Add the meat
and stir.
Makes 6 or 12 servings.
Cover and cook: Low – 6 hours or
High – 3 hours
Main Dish/Entrees
(Using traditional crock)
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