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Wild Mushroom Beef Stew
1 1/2 to 2 lbs. beef stew meat, cut into 1-inch cubes
1/8 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 carrots, sliced
2 medium potatoes, diced
1 onion, chopped
1 stalk celery, chopped
Put the beef in the Crock-Pot
®
Slow Cooker. Mix together the flour, salt
and pepper and pour over the meat, stirring to coat each piece of
meat with flour. Add the remaining ingredients and stir to mix well.
Cover; cook on Low for 10 to 12 hours or on High for 4 to 6 hours.
Stir the stew thoroughly before serving.
Recommended Unit Size: 2 1/2 - 5 Quarts
49
Shrimp Creole
2 tbs. butter
1/3 cup onion, chopped
2 tbs. buttermilk biscuit mix
1 1/2 cups water
1 6 oz. can tomato paste
1 tsp. salt
dash pepper
1/4 tsp. sugar
1 bay leaf
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 lbs. frozen shrimp, thawed shelled and cleaned
cooked rice
In a large skillet, melt the butter, add the onion and cook slightly. Add
the biscuit mix and stir until well blended. Combine the remaining
ingredients, except the shrimp and rice, and add with onion to the
Crock-Pot
®
Slow Cooker and stir well. Cover and cook on Low for 7 to
9 hours. At the end of cooking, gently stir in the shrimp and cook for
15 to 30 minutes until just cooked through. Remove the bay leaf
before serving and serve over cooked rice.
Recommended Unit Size: 2 - 5 Quarts
48
Seafood Soups, Stews and Chowders
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 48
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