Beef Stew

½ cup flour

1 teaspoon salt

1 teaspoon pepper

4 pounds beef chuck, cubed Olive oil

2 onions, sliced

1 cup mushrooms, sliced

1 cup fresh parsley, minced

6 teaspoons minced garlic

4 bay leaves

2 cups red or white wine

1 cup beef broth

1.Mix the flour, salt, and pepper. Dredge beef in flour and coat the bottom of the VersaWare™ stoneware with olive oil. Place stoneware on stovetop set to medium-low heat. Heat oil and sear beef on all sides (in two batches).

2.Add remaining ingredients in stoneware, cover; and place stoneware in slow cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours.

Serves 6-8

Pot Roast

Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic.

¼ cup flour

2 teaspoons salt

⅛teaspoon pepper 3½-4 pounds pot roast 3 carrots, sliced

3 potatoes, quartered

2 onions, sliced

1 stalk celery, sliced

1 cup mushrooms, sliced

3 tablespoon flour

¼ cup water, beef broth or wine

1.Combine ¼ cup flour, salt, and pepper; coat meat.

2.Place all vegetables, except mushrooms, into VersaWare™ stoneware. Top with the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.

3.To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into liquid in the stoneware.

Serves 6-8

 

Note: when using an electric stovetop, the heat diffuser

E14

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser

 

MUST ALWAYS be used with the VersaWare™ stoneware.

E15