German Beef Stew

Lbs

Beef chuck, cut in 2-inch cubes

 

 

 

2

Tbsp

Flour

 

 

 

½

Tsp

Celery salt

 

 

 

¼

Tsp

Garlic powder

 

 

 

½

Tsp

Ground ginger

¼

Tsp

Pepper

 

 

 

1

Lb

Can whole tomatoes, undrained

 

 

 

2

Cups

Thinly sliced carrots

 

 

 

¼

Cup

Sherry cooking wine

 

 

 

¼

Cup

Dark molasses

¼

Cup

Raisins

1.Place beef in pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.

2.In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.

3.Cover and place pot on base. Simmer at LO (#3) for 6 to 8 hours or Add raisins 30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve over hot cooked noodles. Makes 6 servings.

 

 

Beef with Cauliflower

1

Lb

Thinly-sliced beef round steak, cut in 1-inch squares

 

 

 

1

 

Small head cauliflower, broken into flowerettes (4 cups)

 

 

 

1

Cup

Sliced green onions with tops

 

 

 

1

 

Garlic clove, finely cut

1

Tsp

Sugar

 

 

 

1

10½ oz.

Can beef broth

 

 

 

¼

Cup

Soy sauce

 

 

 

1

 

Green pepper, cut in ¾-inch squares

 

 

 

3

Tbsp

Tapioca

1.In pot, place steak squares, cauliflower, onions, garlic, sugar, beef broth and soy sauce.

2.Cover and place pot on base. Simmer at LO (#3) for 3½ to 4 hours.

3.Increase heat to HI (#5). Add green pepper and tapioca. Cover and simmer 30 minutes. Reduce heat to Keep Warm (#2) for serving. Serve over rice. Makes 4 to 6 servings.

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West Bend Cookers instruction manual German Beef Stew, Beef with Cauliflower

Cookers specifications

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