Beef Bourguignon - Crock-Pot Cook & Carry SCCPVL605 Series Owner's Manual

BEEF BOURGUIGNON

Serves 6-8
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck, cut
into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut
into 1–2 inch pieces
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a
skillet on stovetop (optional).
2. Place meat in Crock-Pot
ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or
until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter
Juice of one lemon
1. Place the onion in the cavity of the chicken and rub the skin with
butter. Place chicken in Crock-Pot
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8–10 hours or on High 4–5
hours.
RECIPES
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes,cut
into 1-inch pieces
slow cooker and add remaining
®
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
slow cooker.
®
-E12-
teaspoon paprika