Easy Slow Cooker Cookbook (10 page)

• 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