Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
• Cover and cook on LOW for 2 to 4 hours or until
tortellini and vegetables are tender. Serves 4.
A Different stew
2 pounds premium lean beef stew meat
1 kg
1 (16 ounce) package frozen Oriental
stir-fry vegetables, thawed
.5 kg
1 (10 ounce) can beefy mushroom soup
280 g
1 (10 ounce) can beef broth
280 g
²⁄3 cup bottled sweet-and-sour sauce
160 ml
1 tablespoon beef seasoning
15 ml
• In skillet brown stew meat sprinkled with ½ teaspoon (2
ml) black pepper and place in slow cooker.
• In bowl, combine vegetables, soup, broth, sweet-and-sour sauce, beef seasoning and 1 cup (240 ml) water.
Pour over stew meat and stir well.
• Cover and cook on LOW for 5 to 7 hours.
Serves 4 to 6.
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southern Ham stew
This is great served with cornbread.
2 cups dried black-eyed peas
480 ml
3 cups cooked, cubed ham
710 ml
1 large onion, chopped
2 cups sliced celery
480 ml
1 (15 ounce) can yellow hominy, drained
425 g
2 (15 ounce) cans stewed tomatoes
2 (425 g)
1 (10 ounce) can chicken broth
280 g
2 teaspoons seasoned salt
10 ml
2 tablespoons cornstarch
30 ml
• Rinse and drain dried black-eyed peas in saucepan.
Cover peas with water, bring to a boil and drain again.
• Place peas in large slow cooker and add 5 cups (1.3 L) water, ham, onion, celery, hominy, tomatoes, broth and seasoned salt.
• Cover and cook on LOW for 7 to 9 hours. Mix
cornstarch with 1⁄3 cup (80 ml) water, turn cooker to
HIGH heat, pour in cornstarch mixture and stir well.
• Cook just about 10 minutes or until stew thickens. Add good amount of salt and pepper and stir well before
serving. Serves 6 to 8.
TIP: If you would like a little spice in the stew, substitute
one of the cans of stewed tomatoes with the Mexican
stewed tomatoes.
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serious Bean stew
1 (16 ounce) package smoked sausage links
.5 kg
1 (28 ounce) can baked beans with liquid
794 g
1 (15 ounce) can great northern beans with liquid
425 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (15 ounce) can lentil soup
425 g
1 onion, chopped
1 teaspoon Cajun seasoning
5 ml
2 (15 ounce) cans stewed tomatoes
2 (425 g)
• Peel skin from sausage links and slice.
• Place in 6-quart (6 L) slow cooker, add remaining
ingredients and stir to mix.
• Cover and cook on LOW for 3 to 4 hours.
• Serve with corn muffins. Serves 6 to 8.
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santa Fe stew
A hearty, filling soup.
1½ pounds lean ground beef
.7 kg
1 (14 ounce) can beef broth
396 g
1 (15 ounce) can whole kernel corn with liquid
425 g
2 (15 ounce) cans pinto beans with liquid
2 (425 g)
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
1 tablespoon beef seasoning
15 ml
1 (16 ounce) package cubed Velveeta® cheese
.5 kg
• In skillet, brown beef until no longer pink.
• Place in 5 to 6-quart (6 L) slow cooker and add broth, corn, beans, tomatoes and beef seasoning.
• Cook on LOW for 5 to 6 hours.
• When ready to serve, fold in cheese and stir until cheese melts. Serves 6 to 8.
TIP: Cornbread is a must to serve with this stew.
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Roast and Vegetable stew
3 cups leftover roast beef, cubed
710 ml
2 (15 ounce) cans stewed tomatoes
2 (425 g)
1 (16 ounce) package frozen mixed vegetables,
thawed
.5 kg
2 (14 ounce) cans beef broth
2 (396 g)
1 cup cauliflower florets, optional
240 ml
1 cup broccoli florets, optional
240 ml
• Combine all ingredients except cauliflower and broccoli in 6-quart (6 L) slow cooker. Add a little salt and pepper.
• Cover and cook on LOW for 3 to 4 hours.
• Stir in cauliflower and broccoli and continue cooking an additional 2 hours until tender. Serves 6 to 8.
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pork-Vegetable stew
1 (2 pound) pork tenderloin
1 kg
1 onion, coarsely chopped
1 sweet red bell pepper, julienned
1 (16 ounce) package frozen mixed vegetables,
thawed
.5 kg
2 tablespoons flour
30 ml
1 (10 ounce) can chicken broth
280 g
½ teaspoon dried rosemary leaves
2 ml
½ teaspoon oregano leaves
2 ml
1 (6 ounce) package long grain-wild rice
168 g
• Cut tenderloin into 1-inch (2.5 cm) cubes. In non-
stick skillet, brown tenderloin cubes and place in large, sprayed slow cooker.
• Add onion, bell pepper and mixed vegetables.
• In bowl, stir flour, rosemary and oregano into chicken broth and pour over vegetables.
• Cover and cook on LOW for 4 hours to 4 hours
30 minutes.
• When ready to serve, cook rice according to package directions.
• Serve pork and vegetables over rice. Serves 4 to 6.
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Olé! For stew
1½ - 2 pounds lean beef stew meat
.7 kg
2 (15 ounce) cans pinto beans with liquid
2 (425 g)
1 onion, chopped
3 carrots, sliced
2 medium potatoes, cubed
1 (1 ounce) packet taco seasoning
28 g
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
• Use non-stick skillet to brown stew meat. In large slow cooker, combine meat, pinto beans, onion, carrots,
potatoes, taco seasoning and 2 cups (480 ml) water.
• Cover and cook on LOW for 6 to 7 hours. Add stewed tomatoes and cook additional 1 hour. Serves 4 to 6.
TIP: This is great served with warmed, buttered, flour tortillas.
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Meatball stew
1 (18 ounce) package frozen prepared Italian
meatballs, thawed
510 g
1 (14 ounce) can beef broth
396 g
1 (15 ounce) can cut green beans
425 g
1 (16 ounce) package baby carrots