Hamilton Beach 33158 Slow Cooked Beef Stew, New England Boiled Dinner, ’Wursts and Sauerkraut

840086500 Ev04 6/22/01 4:30 PM Page 12

Main Dish/Entrees (Using traditional crock)

Slow Cooked Beef Stew

5 qt 6 or 7 qt

12 (1-pound) bags baby carrots

23 pounds boneless beef chuck roast, cubed

2	4	large potatoes, cubed
1	2	(103⁄4-ounce) cans condensed cream of tomato soup
1	11⁄2	cups water
1	2	(1.5-ounce) envelopes beef stew seasoning mix

Cut carrots in half crosswise. Place beef, carrots,

and potatoes in slow cooker. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables.

Makes about 3 or 5 quarts.

Cover and cook:

Low – 8 hours

OR

High – 4 hours

New England Boiled Dinner

5 qt	6 or 7 qt
2 pound	1	(4-pound) boneless, smoked ham
1	2	(16-ounce) cans whole potatoes, drained
1	2	(16-ounce) bags frozen baby carrots
1 pound	1	(2-pound) cabbage, cut in 6 wedges
1⁄4	1⁄2	cup water

Place the meat in the crock and fit the vegetables around it. Add water.

Makes 4 or 8 servings.

Cover and cook:

Low – 6 hours

OR

High – 3 hours

’Wursts and Sauerkraut

5 qt	6 or 7 qt
1	2	(28-ounce) cans sauerkraut
1	1	envelope dry onion soup mix
3⁄4 cup	1	(12-ounce) bottle beer

11 tablespoon Worcestershire sauce

24 pounds pre-cooked bratwurst, knockwurst, or kielbasa

Combine all ingredients, except the wursts, in the crock. Stir well. Add the meat and stir.

Makes 6 or 12 servings.

Cover and cook:

Low – 6 hours

OR

High – 3 hours

12