West Bend Cookers - Manual (Page 19)

19
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.