5
Simmer
The Presto
Big Kettle
multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer at
some point between the “WARM” setting and 200°. Heat the multi-cooker at 250° until the food boils. Then place cover on multi-cooker
and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.
Beef Stock
1½ tablespoons vegetable oil
2 pounds beef soup meat
8 cups water
1 cup sliced onion
1 cup celery, cut into 1-inch pieces
1 cup carrot, cut into 1-inch pieces
½ tablespoon parsley flakes
1 bay leaf
1 teaspoon salt
⅛ teaspoon pepper
Preheat multi-cooker at 375°. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 2 to 3 hours. Strain stock.
6 to 8 servings
Delicious Soup From Beef Stock
Vegetable Soup:
Add 2 cups cooked, diced vegetables of your choice. Salt and pepper to taste and heat through.
Beef Tomato Soup:
Add 2 cups tomato juice, ¾ cup rice, ½ cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes or
until rice is done.
Minestrone
3 cups beef broth
1½ cups tomato juice
¼ pound beef soup meat
¼ pound sausage
2 cups shredded cabbage
¾ cup chopped onions
¾ cup sliced carrots
¾ cup green beans
½ cup sliced celery
1 can (14- to 15-ounce) diced tomatoes
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 can (14- to 15-ounce) cannelloni or navy beans,
drained
1 ounce spaghetti, broken in half
¼ cup grated cheese
Place all ingredients except beans, spaghetti, and cheese in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control
down until pilot light goes out. Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes.
Top individual servings with cheese.
8 to 10 servings
Traditional Beef Stew
1½ tablespoons vegetable oil
2 pounds beef stew meat
4 cups beef stock or broth
½ teaspoon salt
¼ teaspoon pepper
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1 cup sliced celery
Preheat multi-cooker at 375°. Add oil and brown meat. Add stock, salt, and pepper. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender.
If desired, thicken with a paste made of cornstarch and water.
6 to 8 servings
Southwest Stew
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves,
cut into 1-inch pieces
1 green bell pepper, cut into ¾-inch pieces
1 red bell pepper, cut into ¾-inch pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 can (14- to 15-ounce) pinto beans
1 can (14- to 15-ounce) stewed tomatoes
1 cup whole kernel corn
1 cup salsa, desired level of spiciness
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon salt
Fresh cilantro (optional)
Preheat multi-cooker at 375°. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes,
corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 to
25 minutes. Garnish with cilantro.
6 servings
