Simmer, Delicious Soup From Beef Stock

Simmer

The Presto Kitchen Kettle multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer at some point between the Warm setting and 200°. Heat the multi-cooker at 250° until the food boils. Then place cover on multi-cooker and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.

Beef Stock

11⁄2	tablespoons cooking oil	1	cup carrot, cut into 1-inch pieces
2	pounds beef soup meat	1⁄2	tablespoon parsley flakes
8	cups water	1	bay leaf
1	cup sliced onion	1	teaspoon salt
1	cup celery, cut into 1-inch pieces	1⁄8	teaspoon pepper

Preheat multi-cooker at 375°. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock.

6 to 8 servings

Delicious Soup From Beef Stock

VEGETABLE SOUP: Add 2 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat through.

BEEF TOMATO SOUP: Add 2 cups tomato juice, 3⁄4 cup rice, 1⁄2 cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice is done.

Minestrone

3	cups beef broth	2	garlic cloves, minced
11⁄2	cups tomato juice	1	teaspoon dried basil
1⁄4	pound beef soup meat	1	teaspoon dried oregano
1⁄4	pound sausage	1⁄2	teaspoon salt
2	cups shredded cabbage	1⁄4	teaspoon black pepper
¾	cup chopped onions	1	14-15 ounce can cannelloni
¾	cup sliced carrots		or navy beans, drained
¾	cup green beans	1	ounce spaghetti, broke in half
1⁄2	cup sliced celery	1⁄4	cup grated cheese
1	14-15 ounce can diced tomatoes

Place all ingredients except beans, spaghetti, and cheese in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes. Top individual servings with cheese.

8 to 10 servings

Traditional Beef Stew

11⁄2	tablespoons cooking oil	1	small onion, diced
2	pounds beef stew meat	3	carrots, cut into 1-inch pieces
4	cups beef stock or broth	1	cup sliced mushrooms
1⁄2	teaspoon salt	1	cup peas
1⁄4	teaspoon pepper	1	cup sliced celery

Preheat multi-cooker at 375°. Add oil and brown meat. Add broth, salt, and pepper. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water.

6 to 8 servings