Beef Bourguignon, Chicken Cacciatore, Chili

RECIPES

Beef Bourguignon

Serves 6–8

4 tablespoons flour	2 cups red or Burgundy wine
Kosher salt and pepper	2 tablespoons tomato paste
4 pounds beef chuck, cut into 1-inch cubes	3 cloves garlic, minced
4 large carrots, peeled and sliced	4 sprigs fresh thyme, stemmed
2 medium onions, sliced	2 bay leaves
6 strips cooked bacon,	1 pound fresh mushrooms, sliced
cut into 1–2 inch pieces	3 large potatoes, cut into 1-inch pieces

Serves 4–8

3 onions, thinly sliced

4 pounds chicken (breasts or thighs), skinned

1 28-ounce can plum tomatoes, chopped Kosher salt and pepper

5 cloves garlic, minced

1 cup dry white wine or broth

2 tablespoons capers

20 pitted Kalamata olives, chopped coarsely

1 bunch fresh parsley or basil, stemmed and coarsely chopped

Cooked pasta

1 10-ounce can beef broth

1.Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).

2.Place meat in Crock-Pot®slow cooker and add remaining ingredients.

3.Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.

Serves 4–6

1.Place sliced onion in Crock-Pot®slow cooker and cover with chicken.

2.In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.

3.Cover and cook on Low for 5–6 hours or on High for 3–4 hours or, until chicken is tender.

4.Stir in capers, olives and herbs just before serving.

5.Serve over cooked pasta.

Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.

4–6 pound roasting chicken 1 cup onion, chopped 1–2 tablespoons butter Juice of one lemon

½ teaspoon Kosher salt

2 tablespoons fresh parsley

½teaspoon dried thyme teaspoon paprika

Serves 6–8

2 large onions, chopped	1 14-ounce can diced tomatoes
5–6 cloves garlic, minced	2 jalapeños, seeded and minced

1.Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-Pot®slow cooker.

2.Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8–10 hours or on High 4–5 hours.

2 green peppers, chopped	1 tablespoon cumin
3 pounds ground beef, cooked and drained	1 teaspoon cayenne pepper
3 14-ounce cans red, black or white beans,	½ cup beef broth
rinsed and drained

1.Add all ingredients to Crock-Pot®slow cooker.

2.Cover and cook on Low for 8–9 hours or on High for 4–5 hours.

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