SLOW COOKER RECIPES
CHILI DIP
SERVES 2-3
Ingredients
1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 tsp. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste
Directions
Brown ground beef and onion in the pressure cooker by following the BROWNING instructions.
Drain and add back to pressure cooker. Add beans, picante sauce, jalapenos (if using) and chili
powder. Program to SLOW COOK for 2 - 3 hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
WILD MUSHROOM BEEF STEW
SERVES 3-4
Ingredients
2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
3/4 C. ready-to-serve beef broth
1/4 C. tomato paste
1/4 C. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch
8 oz. assorted mushrooms,
diameter), cut into quarters
such as shiitake,
cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)
Directions
Combine flour, salt, pepper and thyme in small bowl. Place beef into pressure 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 with glass lid and program to SLOW COOK for 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.
www.maxi-matic.com
61
