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before
    serving. Serves 6 to 8.
    TIP: If you would like a little spice in the stew, substitute one of the cans of stewed tomatoes with the Mexican stewed tomatoes.
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    serious Bean stew
    1 (16 ounce) package smoked sausage links
    .5 kg
    1 (28 ounce) can baked beans with liquid
    794 g
    1 (15 ounce) can great northern beans with liquid
    425 g
    1 (15 ounce) can pinto beans with liquid
    425 g
    1 (15 ounce) can lentil soup
    425 g
    1 onion, chopped
    1 teaspoon Cajun seasoning
    5 ml
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    • Peel skin from sausage links and slice.
    • Place in 6-quart (6 L) slow cooker, add remaining
    ingredients and stir to mix.
    • Cover and cook on LOW for 3 to 4 hours.
    • Serve with corn muffins. Serves 6 to 8.
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    santa Fe stew
    A hearty, filling soup.
    1½ pounds lean ground beef
    .7 kg
    1 (14 ounce) can beef broth
    396 g
    1 (15 ounce) can whole kernel corn with liquid
    425 g
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    1 tablespoon beef seasoning
    15 ml
    1 (16 ounce) package cubed Velveeta® cheese
    .5 kg
    • In skillet, brown beef until no longer pink.
    • Place in 5 to 6-quart (6 L) slow cooker and add broth, corn, beans, tomatoes and beef seasoning.
    • Cook on LOW for 5 to 6 hours.
    • When ready to serve, fold in cheese and stir until cheese melts. Serves 6 to 8.
    TIP: Cornbread is a must to serve with this stew.
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    Roast and Vegetable stew
    3 cups leftover roast beef, cubed
    710 ml
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    1 (16 ounce) package frozen mixed vegetables,

    thawed
    .5 kg
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 cup cauliflower florets, optional
    240 ml
    1 cup broccoli florets, optional
    240 ml
    • Combine all ingredients except cauliflower and broccoli in 6-quart (6 L) slow cooker. Add a little salt and pepper.
    • Cover and cook on LOW for 3 to 4 hours.
    • Stir in cauliflower and broccoli and continue cooking an additional 2 hours until tender. Serves 6 to 8.
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    pork-Vegetable stew
    1 (2 pound) pork tenderloin
    1 kg
    1 onion, coarsely chopped
    1 sweet red bell pepper, julienned
    1 (16 ounce) package frozen mixed vegetables,

    thawed
    .5 kg
    2 tablespoons flour
    30 ml
    1 (10 ounce) can chicken broth
    280 g
    ½ teaspoon dried rosemary leaves
    2 ml
    ½ teaspoon oregano leaves
    2 ml
    1 (6 ounce) package long grain-wild rice
    168 g
    • Cut tenderloin into 1-inch (2.5 cm) cubes. In non-
    stick skillet, brown tenderloin cubes and place in large, sprayed slow cooker.
    • Add onion, bell pepper and mixed vegetables.
    • In bowl, stir flour, rosemary and oregano into chicken broth and pour over vegetables.
    • Cover and cook on LOW for 4 hours to 4 hours
    30 minutes.
    • When ready to serve, cook rice according to package directions.
    • Serve pork and vegetables over rice. Serves 4 to 6.
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    Olé! For stew
    1½ - 2 pounds lean beef stew meat
    .7 kg
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    1 onion, chopped
    3 carrots, sliced
    2 medium potatoes, cubed
    1 (1 ounce) packet taco seasoning
    28 g
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    • Use non-stick skillet to brown stew meat. In large slow cooker, combine meat, pinto beans, onion, carrots,
    potatoes, taco seasoning and 2 cups (480 ml) water.
    • Cover and cook on LOW for 6 to 7 hours. Add stewed tomatoes and cook additional 1 hour. Serves 4 to 6.
    TIP: This is great served with warmed, buttered, flour tortillas.
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    Meatball stew
    1 (18 ounce) package frozen prepared Italian

    meatballs, thawed
    510 g
    1 (14 ounce) can beef broth
    396 g
    1 (15 ounce) can cut green beans
    425 g
    1 (16 ounce) package baby carrots
    .5 kg
    2 (15 ounce) cans stewed tomatoes
    2 (425 g)
    1 tablespoon Worcestershire sauce
    15 ml
    ½ teaspoon ground allspice
    2 ml
    • Combine all ingredients in slow cooker. Cover and cook on LOW for 3 to 5 hours. Serves 4 to 6.
    Meatball and Veggie stew
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