www.oster.com
www.oster.com
RECIPES
SLOW COOKING
CLASSIC BEEF STEW
8 lbs beef stew meat, cut in 2” pieces 1 tbsp salt
½ tsp pepper
4 large onions, cut in 1/8 ths
1 tbsp dried thyme
2 quarts beef stock or broth
1 can (28 oz) tomato sauce
2 lbs baby carrots
10 celery stalks, cut in 2-inch pieces 1 lb frozen peas
5 lbs potatoes, peeled and cut in large chunks
Season beef with salt and pepper; place in removable roaster
pan. Add onions, thyme, beef stock and tomato sauce; stir to
blend. Cover and cook at 250⁰ F for 2 hours.
Add potatoes, carrots and mushrooms. Cook 1 hour longer. Add
celery and peas and cook30 minutes or until meat is tender and
vegetables are fully cooked.
Makes about 20 servings
POT LUCK BEEF STEW
8 -lbs. beef stew meat
15 potatoes, peeled and cubed
2 cups dry bread crumbs
2 tablespoons basil
2 teaspoons salt
2 cups quick-cooking tapioca
½ teaspoon pepper
8 cans (4 ounces) sliced
4 large onions, cut into eighths
mushrooms, undrained
15 cans (10
½
-oz. each)
8 cups beef broth
condensed tomato soup
7 stalks celery
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place beef in
pan and add remaining ingredients; stir well. Cover and roast at
250° F. for 4 to 5 hours or until meat and vegetables are tender.
20
CROWD PLEASING CHILI
Beans: 3 lbs dry pinto beans
14 cups cold water
Chili: 10 lbs lean ground beef, browned and drained
12 cups water
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) diced tomatoes with green chilies
2 tbsp ground cumin 3 cups tomato juice
2 tbsp salt
2 tsp coarse black pepper
3 large onions, chopped
2 large green peppers, chopped
8 large cloves garlic, minced 1/3 cup chili powder
Hot cooked rice
Shredded Cheddar cheese
In large bowl, combine beans and water. Let stand overnight.
Drain well.
Preheat roaster at 350⁰ F for 15 minutes. In removable roaster
pan, combine drained beans and beef. Add water, tomatoes, salt
and pepper. Cover and cook for 2 hours.
Add remaining ingredients; cover and cook 1 hour longer, .until
beans and peppers are tender.
To serve, spoon chili over hot cooked rice and garnish with
shredded Cheddar cheese.
Makes about 60 servings
21
General Roaster Ovens IB_Oster_15ESM1.indd 20-21
5/4/15 3:43 PM
