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Cover and cook on auto. Stew will be done in 7 to 8 hours. Or cook on low
for 8 to 9 hours. Stir in the peas 15-20 minutes before serving and cook on
high. Taste and adjust for salt. Stir in the parsley and remove bay leaf
before serving.
Yield: 7-8 servings
HEARTY VEGETABLE-BEEF SOUP
2 pounds lean stewing beef, cut into 1-inch cubes
2 pounds small new potatoes, quartered
2 medium onions, chopped
2 pounds baby carrots
4 cups chopped celery
1 teaspoon salt
4 teaspoons fresh minced thyme
2 teaspoons fresh minced oregano
1
⁄
2
teaspoon pepper
2 15-ounce cans tomatoes, garlic-style
2 16-ounce cans beef broth
1 cup water
Combine ingredients in slow cooker. Cover and cook on auto for
9-10 hours or until vegetables are fork tender.
Yield: 10-14 servings
NEW ENGLAND CLAM CHOWDER
1
⁄
2
pound bacon, cut in small pieces
2 medium onions, chopped
4 medium potatoes, peeled and diced
1 teaspoon salt
4 cups water
4 teaspoons dried basil
4 7-ounce cans minced clams with juice
4 cups evaporated milk or Half and Half
Sauté bacon and onion. Drain. Combine bacon and onions with potatoes,
salt and water in slow cooker. Sprinkle basil on top. Cover and cook on low
for 9-10 hours. Turn to high and add clams and evaporated milk. Cover
and cook on high for 40-50 minutes or until hot.
Yield: 10-14 servings