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.
POT ROAST
3 - 4 lb. pot roast large onion cut up
1 C. beef broth 1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up salt and pepper
 Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow
cooker.
 Top with roast and pour beef broth over it. Salt and pepper to taste.
 Cook for 8 hours on low in slow cooker.
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.
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