Rival Smart-SetTM Hearty Beef Short Ribs, Beef Ale Stew with Caramelized Onions and Fennel, E56

Hearty Beef Short Ribs

8 bone-in beef short ribs, about 6 pounds (or 8-12 boneless beef short ribs, about 4 pounds)

2 tablespoons coarse salt

2 tablespoons freshly ground black pepper

2 tablespoons olive oil

4carrots, cut into 1/4-inch dices

4celery stalks, cut into 1/4-inch dices

2 large yellow onion, cut into 1/4-inch dices 6 cloves of garlic, minced

2/3 cup red wine

2/3 cup crushed tomatoes

2/3 cup balsamic vinegar

3 bay leaves

1.Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil.

2.Heat 2 tablespoons olive oil in a large sauté pan. Sear short ribs until just browned, in batches if necessary, about 2-3 minutes per side. Transfer to stoneware.

3.Top meat with celery, carrots, onions, garlic, and bay leaves.

4.In a separate bowl, combine wine, crushed tomato, vinegar, salt, and pepper. Stir to blend. Pour into stoneware.

5.Cover; cook on Low for 8-10 hours or on High for 5 7 hours, turning once or twice, until meat is tender and easily falling from bone (or fork-tender if using boneless).

6.Remove ribs from stoneware. Using an immersion blender (or traditional blender), puree the sauce, leaving some chunkiness.

7.Pour sauce over ribs and serve.

Serves 6-8

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E56	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

Beef Ale Stew with Caramelized

Onions and Fennel

2 tablespoons unsalted butter

2 teaspoons dried Italian seasoning

1 teaspoon dried tarragon

1 pound thin-sliced yellow onion

2 cups fresh chopped fennel

2 pounds beef top round steak, sliced thin

1 pound white button mushrooms, halved

1 14-ounce can beef broth

1 14.5-ounce can diced roasted garlic tomatoes, undrained 1 teaspoon paprika

1 12-ounce bottle amber ale beer

1 tablespoon dark brown sugar

2 teaspoons beef & pork seasoning or rub

1 bay leaf

6 cups prepared white rice

1/4 cup fresh chopped Italian parsley

1.Place butter in stoneware and set to High until butter melts. Add Italian seasoning, tarragon, onions, and fennel. Cover and cook on High for 15 to 20 minutes, until caramelized.

2.Add the beef slices, mushrooms, beef broth, tomatoes, paprika, amber ale beer, brown sugar, seasoning or rub, and bay leaf. Cover; cook on High for 1 hour and then on Low for 5 to 6 hours.

3.Remove bay leaf. On a large platter, make a ring of white rice and fill the center with beef stew. Top with fresh chopped Italian parsley.

Serves 6-8

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E57	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

SCVC600SS-CN.idd.indd 59-60 8/22/06 4:57:09 PM