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Recipe / Entertaining Guide

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 insert of the Crock-Pot

Hook Up™ unit combine all ingredients;

place glass lid on 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 setting to High. Blend 3 tbsp unsifted all-purpose our into ½ cup water.

Stir into liquid in stoneware insert and cook, stirring until thickened and smooth. Spoon

over meat mixture.

For added avor this step takes a little more time but certainly bumps up the avor of

the sauce. Beef may be combined with ¼ cup unsifted all-purpose our in a plastic bag.

Seal and toss to coat meat with our mixture. In large skillet, brown beef in 1 tbsp oil

over medium high heat, turning to crown all sides. Add to stoneware insert of the

Crock-Pot

Hook Up™ unit.

Tips for Entertaining:

Start this meal with the crab or refried bean dip in the two, 1-Qt double cooker.

Serve with thinly sliced toasted crusty bread. Add a salad of spinach, garbanzo

beans, tomatoes, purple onion and olives tossed with a Balsamic dressing.