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6
2 to 3 pounds beef soup meat
1
⁄
2
cup chopped onions
1
⁄
2
cup sliced carrots
1 small bay leaf
1 teapoon salt, or to taste
Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°.
Cover and cook for 6 to 8 hours. Strain through several thicknesses of cheesecloth. When stock is cold,
remove layer of fat. Use stock as a bouillon or for your favorite beef soup recipe. 6 to 8 servings.
Beef Vegetable Soup
SLOW COOKING RECIPES
Beef Soup Stock
3 peppercorns
1
⁄
4
cup chopped celery with leaves
1 tablespoon chopped parsley
2 quarts water
1 pound lean beef, cut into 1-inch cubes
6 cups beef stock
1
⁄
2
cup chopped onions
1
⁄
2
cup sliced carrots
1 cup sliced parsnips
Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°.
Cover and cook for 6 to 8 hours. 6 to 8 servings.
Beef Stew
1
⁄
2
cup chopped celery
1
⁄
2
cup barley
2 cloves garlic, minced
1 bay leaf
salt and pepper, to taste
2 pounds beef stew meat, cut into
1-inch cubes
2 bay leaves
1 tablespoon Worcestershire sauce
1 cup beef stock
1 teaspoon salt, or to taste
Combine all ingredients in the multi-cooker with crockery liner in place. Mix well. Set heat control at 250°
to 300°. Cover and cook for 6 to 8 hours. Thicken gravy, if desired. 6 to 8 servings.
1
⁄
2
teaspoon pepper
1 cup chopped onion
1 cup sliced carrots
1
⁄
2
cup sliced celery
4 medium potatoes, peeled and cut
into eighths
Chicken Soup Stock
2
1
⁄
2
to 3 pounds chicken
1 teaspoon salt, or to taste
1
⁄
2
cup chopped onion
1
⁄
2
cup sliced carrots
Combine all ingredients in the multi-cooker with crockery liner in place. Mix well. Set heat control at 250°
to 300°. Cover and cook for 6 to 8 hours. Strain through several thicknesses of cheesecloth. When stock is
cold, remove layer of fat. Use stock as a bouillon or for your favorite chicken soup recipe. 6 to 8 servings.
1
⁄
4
cup chopped celery with leaves
2 sprigs parsley
3 peppercorns
2 quarts water