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7
Slow Cooker Stew
1
1
/
2
lbs beef stew meat, cut into 1-inch pieces
1 Small onion – chopped
3 carrots – cut into
1
/
2
-inch pieces
2 ribs celery – cut into
1
/
2
-inch pieces
3 medium potatoes – cut into
1
/
2
-inch pieces
1 14½ ounce can whole tomatoes – undrained – cut up
1 10½ ounce cans beef broth
2 tsp worcestershire sauce
1 tbsp dried parsley flakes
1 bay leaf
¾ tsp salt
¼ tsp pepper
1½ tbsp quick cooking tapioca
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients in cooking vessel, stir to blend.
2. Place cooking vessel into the heating base, cover and cook at desired heat
setting for time given or until meat and vegetables are tender. Remove bay leaf
before serving. Serves 4. Set at Keep Warm for serving if desired.
Beef Roast with Vegetables
2–2
1
/
2
lbs beef roast
1 Small onion – quartered or sliced
4 carrots – cut into 1-inch pieces
4 medium potatoes – quartered and halved
½ cup water
salt and pepper to taste
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. If desired, brown roast in skillet over medium heat of range unit before placing
into cooking vessel. Season as desired. Place vegetables around roast. Add
water.
2. Place cooking vessel into heating base, cover and cook at desired heat setting
for time given or until meat and vegetables are tender. (Meat thermometer
should read 170°F for well done). Remove roast and vegetables. Thicken
juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if
desired. Set control to HI and slowly stir mixture into juices until thickened.
Serves 4.