Nostalgia Electrics TDO150SS - Manual (Page 14)

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BEEF STEW
• ¼ Cup All-
Purpose Flour
• ½ Tsp. Kosher Salt
• ½ Tsp. Ground
Black Pepper
• 1 Tsp. Onion Powder
• ½ Tsp. Garlic Powder
• 1 Pounds Beef
Stew Meat, cut into
1 inch chunks
• 1½ Cups Potatoes,
peeled and diced, cut
into 1 inch pieces
• ¾ Cup Carrot, diced
• 1½ Cups Beef Broth
• ½ Tsp. Worcestershire
Sauce
• 1 Bay Leaf
Mix flour, kosher salt, black pepper, onion powder,
and garlic powder together in a large plastic bag.
Add beef stew chunks, coating well.
Place coated meat into ceramic slow cooker pot.
Top meat with potatoes and carrots.
Mix together beef broth and worcestershire
sauce, and pour over potatoes.
Top with bay leaf and cover.
Cook on medium for 6 hours.
After cooked, remove bay leaf and stir to
combine meat and vegetables.
POT ROAST
• 1 Can Condensed
Cream of
Mushroom Soup
• ½-oz. Dry Onion
Soup Mix
• ¾ Cup Water
• 2 Pounds Pot Roast
• Cracked Pepper,
to taste
In ceramic slow cooker pot, combine cream of
mushroom soup, dry onion soup mix and water.
Place pot roast in ceramic slow cooker pot and stir until
well coated with soup mixture. Season with pepper.
Cook on high setting for 3 to 4 hours or on
medium setting for 8 to 9 hours.
Yield: 6 Servings