West Bend 3-4 Quart Crockery Cooker - Manual (Page 7)

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 pot, stir to blend.
2. Place cooking pot 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
salt and pepper to taste
1 Small onion – quartered or sliced
4 carrots – cut into 1-inch pieces
4 medium potatoes – quartered and halved
½ cup water
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 pot. Season as desired. Place vegetables around roast. Add water.
2. Place cooking pot 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.