West Bend Cookers User Manual download pdf (Page 7)

Slow Cooker Stew

lbs beef stew meat, cut into 1-inch pieces

1 Small onion – chopped

3 carrots – cut into

-inch pieces

2 ribs celery – cut into

-inch pieces

3 medium potatoes – cut into

-inch pieces

1 14½ ounce can whole tomatoes – undrained – cut up

1 10½ ounce cans beef broth

2 tsp worcestershire sauce

1 tbsp dried parsley flakes

1 bay leaf

¾ tsp salt

¼ tsp pepper

1½ tbsp quick cooking tapioca

Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours

1. Combine all ingredients in cooking vessel, stir to blend.

2. Place cooking vessel into the heating base, cover and cook at desired heat

setting for time given or until meat and vegetables are tender. Remove bay leaf

before serving. Serves 4. Set at Keep Warm for serving if desired.

Beef Roast with Vegetables

2–2

lbs beef roast

1 Small onion – quartered or sliced

4 carrots – cut into 1-inch pieces

4 medium potatoes – quartered and halved

½ cup water

salt and pepper to taste

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

1. If desired, brown roast in skillet over medium heat of range unit before placing

into cooking vessel. Season as desired. Place vegetables around roast. Add

water.

2. Place cooking vessel into heating base, cover and cook at desired heat setting

for time given or until meat and vegetables are tender. (Meat thermometer

should read 170°F for well done). Remove roast and vegetables. Thicken

juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if

desired. Set control to HI and slowly stir mixture into juices until thickened.

Serves 4.

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West Bend Cookers User Manual Page 7