Use and Care Manual

RECIPES (cont.)

WILD MUSHROOM BEEF STEW

2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour

1 tsp. salt 1/2 tsp. pepper

1/2 tsp. dried thyme leaves, crushed 3/4 C. ready-to-serve beef broth

1/4 C. tomato paste 1/4 C. dry red wine

2 cloves garlic, minced 1 lb. red-skinned potatoes (1-1/2-inch

8 oz. assorted mushrooms, such as shiitake, diameter), cut into quarters

cremini and oyster, cut into quarters

1 C. baby carrots

Fresh parsley (optional)

 Combine flour, salt, pepper and thyme in small bowl. Place beef in 8-1/5 quart slow

cooker. Sprinkle with flour mixture; toss to coat.

 Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef.

Add potatoes, mushrooms and carrots; mix well.

 Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and

vegetables are tender. (No stirring is necessary during cooking.) Stir well before

serving. Garnish with parsley, if desired.

BBQ MEATLOAF

2 - 2 1/2 lbs. ground beef 3/4 C. barbecue sauce

1 egg 1 C. crushed soda crackers

2 tsp. Worcestershire sauce 1/2 C. diced onion

1/2 tsp. salt 1/4 C. water

2 tsp. prepared mustard 2 Tbsp. brown sugar

1 Tbsp. vinegar

 Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your

slow cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it

long enough so that you can use it to lift the meatloaf out when it is finished

cooking.

 After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.

barbecue sauce. Cook for 8 - 10 hours on Low.

CHICKEN MERLOT WITH MUSHROOMS

2 1/2 to 3 lbs. boneless, 12 oz. sliced fresh mushrooms

skinless chicken thighs 1 large onion, peeled and chopped

2 garlic cloves, peeled and minced 3/4 C. low-sodium chicken broth

1 6-oz. can tomato paste 1/4 C. Merlot or any dry red wine, or

2 Tbsp. quick-cooking tapioca additional chicken broth

2 Tbsp. chopped fresh basil 2 tsp. granulated sugar

1/4 tsp. salt 1/4 tsp. freshly ground black pepper

2 C. cooked noodles 2 Tbsp. freshly grated Parmesan cheese

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