Advertisement
3.5-QUART RECIPES FOR LOWER UNIT (CONT.)
Beef Stew with Winter Vegetables
Ingredients
1½ lbs boneless chuck, cut into 1-inch pieces
1 tsp salt
¼ tsp pepper
6 Brussel sprouts
6 small boiling onions, peeled
6 small golden potatoes
2 small turnips, peeled and cut in 6 equal pieces
2 large cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1½ cups beef stock
2 tbsp tomato paste
Directions
1. In stoneware in lower unit, combine all ingredients; place glass lid
on stoneware and cook on High for 4 hours or Low for 8 hours.
2. Remove bay leaf before serving. Lower heat to Warm until ready to serve.
NOTE: To thicken the sauce, remove meat and vegetables to serving
bowl and keep warm. Change cook temperature to High. Blend 3
tbsp unsifted all-purpose flour into ½ cup water. Stir into liquid in
stoneware and cook on High, stirring until thickened and smooth.
Spoon over meat mixture.
For added flavor this step takes a little more time but certainly
bumps up the flavor of the sauce: Beef may be combined with ¼
cup unsifted all-purpose flour in a plastic bag. Seal and toss to coat
meat with flour mixture. In large skillet, brown beef in 1 tbsp oil over
medium high heat on the stove, turning to brown all sides. Add beef
to stoneware in the lower unit, and proceed with cooking directions
noted in step one above.
187036 Rev A_16EM1.indd 23-24
-22-
3.5-QUART RECIPES FOR LOWER UNIT (CONT.)
White Bean Chicken Chili
Ingredients
2 lbs boneless chicken, cut into ¾-inch pieces (Use boneless breasts,
thighs or a mixture of both)
1 tbsp oil
1 cup chopped green pepper
3 large cloves garlic, minced
1 can (16 oz) tomato sauce
1 can (10 oz) diced tomatoes with green chilies
2 tsp chili powder
½ tsp ground cumin
1 bay leaf
Directions
1. In large skillet, brown chicken in oil over medium high heat on the
stove, turning to brown all sides. Remove to large bowl. Add
peppers, onion and garlic to skillet and Sauté on the stove, stirring
often, until softened. Add mixture to chicken, along with all
remaining ingredients. Toss to blend well.
2. Spoon all mixed ingredients into stoneware in lower unit. Place
glass lid on stoneware and cook on High for 3 to 4 hours or on Low
6 to 8 hours.
3. Remove bay leaf before serving. Lower heat to Warm until ready to
serve. Serve this chili Cincinnati style over hot cooked pasta or
traditionally, topped with crumbled corn chips and spooned over
hot cooked rice.
Visit the Crock-Pot
®
www.crockpot.com for additional hints, tips and recipes
or call 1-800-323-9519.
1 medium onion, chopped
1 cup chopped red pepper
1 can (15.5 oz) white kidney beans
1 tsp salt
½ tsp dried oregano leaves
¼ tsp ground cinnamon
slow cooker website at
-23-
11/21/16 11:29 AM
Advertisement
