West Bend 5 6 Quart CrockeryTM Cooker instruction manual Slow Cooker Stew, Chili

	Slow Cooker Stew
2–21/2lbs	beef stew meat, cut into 1-inch pieces
1	medium onion – chopped
6	carrots – cut into 1/2-inch pieces

4ribs celery – cut into 1/2-inch pieces

5medium potatoes – cut into 1/2-inch pieces

128 ounce can whole tomatoes – undrained – cut up

210.5 ounce cans beef broth

	1 1/2	tbsp		worcestershire sauce
	2	tbsp		dried parsley flakes
2				bay leaves
	1 1/2	tsp		salt
	1/2	tsp		pepper
	3	tbsp		quick cooking tapioca
Cooking Time:			LO = 8 to 10 hours HI = 5 to 6 hours

1.Combine all ingredients in ceramic cooking pot; stir to blend.

2.Place ceramic pot into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaves before serving. Serves 6 to 8. Set at LO for serving if desired.

Chili

2	lbs
1 1/2	cups
1 1/2	cups
2
3
1
2 1/2	tbsp
1 1/2	tsp
1 1/2	tsp
3/4	tsp

lean ground beef or turkey chopped onion chopped green pepper garlic cloves - minced

28 ounce cans whole tomatoes – undrained – cut up 15 ounce can kidney beans - undrained

chili powder ground cumin salt pepper

Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours

1.Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into ceramic pot. Add remaining ingredients; stir to blend.

2.Place ceramic pot into heating base, cover and cook at desired heat setting for time given. Serves 6 to 8. Set at LO for serving, if desired.

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