Main Dishes - Crock-Pot TRIO COOK & SERVE SCLBC300-BS Owner's Manual

BEEF STEW
2 pounds beef chuck stew meat,
cut into 1 inch cubes
¼ cup flour
Kosher salt and pepper
1½ cups beef broth
1 tsp Worcestershire sauce
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in cooker & server stoneware and add remaining ingredients.
3. Cover and cook on Low for 10 - 12 hours or on High for 5 - 6 hours.
Stir thoroughly before serving.
LEMON HERB ROASTED CHICKEN
1 whole chicken, cut up (2 - 3 lbs)
1 small pat butter or margarine, melted
3 cloves garlic
2 tsps fresh rosemary
(or 1 tsp dried rosemary)
1. Clean the chicken and pat dry. Add chicken to the cooker & server stoneware.
2. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt
and pepper as desired.
3. Sprinkle the rosemary on top of the chicken.
Pour wine over chicken and top chicken with lemon slices.
4. Cover and cook on Low 7- 8 hours or on High for 4 hours.

MAIN DISHES

(Serves 3-4)
1 clove garlic, minced
1 bay leaf
2 potatoes, cut into 1 inch pieces
1 onion, chopped
1 stalk celery, sliced
(Serves 3- 4)
5 ounces canned tomatoes
and green chilies
1 lemon, cut into thin slices
¼ cup white wine or chicken broth
Kosher salt and pepper to taste
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