MAXI-MATIC Elite Platinum MST-900V Manual De Instrucciones página 10

CHILI DIP
1 lb. ground beef
2 cans refried beans
1/2 tsp. chili powder
8 oz. cheddar cheese shredded
Brown ground beef and onion in a pan. Drain and add to slowcooker. Add beans, picante
sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add
cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
WILD MUSHROOM BEEF STEW
2 lbs. beef for stew, cut into 1-inch pieces
1 tsp. salt
1/2 tsp. dried thyme leaves, crushed
1/4 C. tomato paste
2 cloves garlic, minced
8 oz. assorted mushrooms, such as shiitake,
cremini and oyster, cut into quarters
1 C. baby carrots
Combine flour, salt, pepper and thyme in small bowl. Place beef in 8-1/5 quart slow
cooker. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add
potatoes, mushrooms and carrots; mix well.
Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and vegetables
are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with
parsley, if desired.
POT ROAST
3 - 4 lb. pot roast
1 C. beef broth
4 - 5 potatoes cut up
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow cooker. Top
with roast and pour beef broth over it. Salt and pepper to taste.
Cook for 8 hours on low in slow cooker.
1 16 oz. jar mild picante sauce
8 oz. sour cream
1/2 C. chopped onion
Jalapenos or mild chilies to taste
1/4 C. all-purpose flour
1/2 tsp. pepper
3/4 C. ready-to-serve beef broth
1/4 C. dry red wine
1 lb. red-skinned potatoes (1-1/2-inch
diameter), cut into quarters
Fresh parsley (optional)
large onion cut up
1 lb. carrots cut in 2 inch pieces
salt and pepper
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