Beef And Pork - Crock-Pot Slow Cooker Cookbook And Owner's Manual

SCVP609-SS_12EM1-inner.qxd:9100050002737

Beef and Pork

Favorite Chili
1/2 lb. dried pinto beans
3 14 1/4 oz. cans tomatoes
3 lbs. ground chuck, browned and drained
2 green peppers, chopped
2 onions, chopped
4 cloves garlic, minced
4-5 tbs. chili powder
1 tsp. pepper
2 tsp. cumin
2 tsp. salt
sour cream (optional)
shredded cheddar cheese (optional)
Completely soften beans by cooking in boiling water on the stove.
Drain the water off of the beans. Put all ingredients in Crock-Pot
Slow Cooker in the order listed and stir. Cover and cook on Low for
10 to 12 hours or on High for 5 to 6 hours. Top with sour cream
and cheese if desired.
Recommended Unit Size: 3 - 6 Quarts
18
6/21/12 11:31 AM Page 19
®
Beef and Pork
French Beef Burgundy
1/2 cup flour
1 tsp. salt
4 lbs. boneless beef chuck, cut into 1-inch cubes
1 tsp. pepper
4 tbs. olive oil
2 onion, sliced
16 button mushrooms, sliced
1 cup fresh parsley, minced
6 cloves garlic, minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes in
the flour mixture and brown in the olive oil in a medium skillet.
Place the beef and remaining ingredients into the Crock-Pot
Cooker and mix thoroughly to combine. Cover; cook on Low for 4 to
6 hours or on High for 2 to 3 hours.
Recommended Unit Size: 3 - 6 Quarts
® Slow
19