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French Beef Burgundy
1/4 cup flour
1/2 tsp. salt
2 lbs. boneless beef chuck, cut into 1-inch cubes
1/2 tsp. pepper
2 tbs. olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 cup fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 cup burgundy wine
1/2 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes in
the flour mixture and brown in the olive oil in a medium skillet. Place
the beef and remaining ingredients into the Crock-Pot
®
Slow Cooker
and mix thoroughly to combine. Cover; cook on Low for 4 to 6 hours
or on High for 2 to 3 hours.
Recommended Unit Size: 2 - 4 Quarts
11
Favorite Chili
1/4 lb. pinto beans
2 14 1/4 oz. cans tomatoes
2 lbs. ground chuck, browned and drained
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 to 3 tbs. chili powder
1 tsp. pepper
1 tsp. cumin
1 tsp. salt
sour cream (optional)
shredded cheddar cheese (optional)
Completely soften beans by cooking in boiling water on the stove.
Drain the water off of the beans. Put all ingredients in Crock-Pot
®
Slow
Cooker in the order listed and stir. Cover and cook on Low for 10 to
12 hours or on High for 5 to 6 hours. Top with sour cream and
cheese if desired.
Recommended Unit Size: 2 1/2 - 5 Quarts
10
Beef and Pork Beef and Pork
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 10
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