-12-
RECIPES
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck,
cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon,
cut into 1–2 inch pieces
1 10-ounce can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a
skillet on stovetop (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining
ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours,
or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
4–6 pound roasting chicken
½ cup onion, chopped
1–2 tablespoons butter
Juice of one lemon
1. Place the onion in the cavity of the chicken and rub the skin with
butter. Place chicken in Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining
seasonings. Cover and cook on Low 8–10 hours or on High 4–5
hours.
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes,
cut into 1-inch pieces
½ teaspoon Kosher salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
