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

		German Beef Stew
1½	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.

19