Slow Cooking - Oster CKSTRS18-NP User Manual

RECIPES

SLOW COOKING

CLASSIC BEEF STEW
8 lbs beef stew meat, cut in 2" pieces 1 tbsp salt
½ tsp pepper
1 tbsp dried thyme
1 can (28 oz) tomato sauce
10 celery stalks, cut in 2-inch pieces 1 lb frozen peas
5 lbs potatoes, peeled and cut in large chunks
Season beef with salt and pepper; place in removable roaster
pan. Add onions, thyme, beef stock and tomato sauce; stir to
blend. Cover and cook at 250⁰ F for 2 hours.
Add potatoes, carrots and mushrooms. Cook 1 hour longer. Add
celery and peas and cook30 minutes or until meat is tender and
vegetables are fully cooked.
Makes about 20 servings
POT LUCK BEEF STEW
8 -lbs. beef stew meat
2 cups dry bread crumbs
2 teaspoons salt
½ teaspoon pepper
4 large onions, cut into eighths
½
15 cans (10 -oz. each)
condensed tomato soup
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place beef in
pan and add remaining ingredients; stir well. Cover and roast at
250° F. for 4 to 5 hours or until meat and vegetables are tender.
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General Roaster Ovens IB_Oster_15ESM1.indd 20-21
4 large onions, cut in 1/8 ths
2 quarts beef stock or broth
2 lbs baby carrots
15 potatoes, peeled and cubed
2 tablespoons basil
2 cups quick-cooking tapioca
8 cans (4 ounces) sliced
mushrooms, undrained
8 cups beef broth
7 stalks celery
CROWD PLEASING CHILI
Beans: 3 lbs dry pinto beans
Chili: 10 lbs lean ground beef, browned and drained
12 cups water
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) diced tomatoes with green chilies
2 tbsp ground cumin 3 cups tomato juice
2 tbsp salt
3 large onions, chopped
8 large cloves garlic, minced 1/3 cup chili powder
Hot cooked rice
In large bowl, combine beans and water. Let stand overnight.
Drain well.
Preheat roaster at 350⁰ F for 15 minutes. In removable roaster
pan, combine drained beans and beef. Add water, tomatoes, salt
and pepper. Cover and cook for 2 hours.
Add remaining ingredients; cover and cook 1 hour longer, .until
beans and peppers are tender.
To serve, spoon chili over hot cooked rice and garnish with
shredded Cheddar cheese.
Makes about 60 servings
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14 cups cold water
2 tsp coarse black pepper
2 large green peppers, chopped
Shredded Cheddar cheese
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