The Recipes; Beef Bourguignon - Crock-Pot Stoneware Slow CookerRival Owner's Manual

R.M428.0218_5865 W Manual 6/14/01
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes to the Crock-Pot
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes...and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot ® slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don't "boil away" as in conventional cooking. Usually you'll
have more liquid at the end of cooking instead of less.
• It's "one-step" cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the Crock-Pot
EXCEPTION: milk, sour cream or cream should be added during last hour of
cooking.
TIME GUIDE
IF RECIPE SAYS: COOK ON LOW:
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to
slow cooker. Don't overcook — just until slightly tender. If cooked rice is called for, stir
in with other ingredients; add 1 ⁄ cup extra liquid per
4
converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious
results even when you reduce quantities. Because vegetables take longer to cook than
meat, slice or chop them when possible.
9:35 AM Page 6
® slow cooker — your
® slow cooker at one time.
OR COOK ON HIGH:
4 to 6 hours 1 ⁄ to 2 hours
1
2
6 to 10 hours 3 to 4 hours
8 to 18 hours 4 to 6 hours
1 ⁄ cup of raw rice. Use long grain
4
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HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase —
use half the recommended amount. If you use ground herbs and spices, add during
last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted for
milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
Crock-Pot ® slow cooker; then add water only to cover. If thinner soup is desired, add more
liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1
or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.
The recipes in this book may be used, as printed, in the 2
cooker. For 2 1 ⁄ quarts or smaller units, recipes may need to be halved.
2

THE RECIPES

POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 (2 to 3-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).

BEEF BOURGUIGNON

(Beef Stew with Wine)
6 strips bacon, cut in 1 ⁄ -inch pieces
2
2 to 3-pound beef rump or chuck,
cut in 1 1 ⁄ -inch cubes
2
1 medium carrot, sliced
1 small onion, sliced
Salt and pepper to taste
3 tablespoons flour
1 can (10 3 ⁄ -oz.) condensed beef broth
4
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware
about 1 hour before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
1 ⁄ - 4 1 ⁄ quart Crock-Pot ® slow
2 2
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water or beef broth
2
1 tablespoon tomato paste
2 cloves garlic, minced
3 ⁄ teaspoon whole thyme
4
1 bay leaf
1 ⁄ pound tiny white onions
2
1 ⁄ to 1 pound fresh mushrooms, sliced
2
2 tablespoons butter
1 ⁄ cup red or Burgundy wine
2
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