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ounce) package frozen cooked meatballs,

    thawed
    510 g
    1 (16 ounce) package frozen mixed vegetables
    .5 kg
    1 (15 ounce) can stewed tomatoes
    425 g
    1 (12 ounce) jar beef gravy
    340 g
    2 teaspoons crushed dried basil
    10 ml
    • Place meatballs and mixed vegetables in 4 to 5-quart (4
    L) slow cooker.
    • In bowl stir stewed tomatoes, gravy, basil, ½ teaspoon (2
    ml) black pepper and ½ cup (120 ml) water. Pour over
    meatballs and vegetables.
    • Cover and cook on LOW for 6 to 7 hours.
    Serves 4 to 6.
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    Italian-Vegetable stew
    1½ to 2 pounds Italian sausage
    .7 kg
    2 (16 ounce) packages frozen vegetables
    2 (.5 kg)
    2 (15 ounce) cans Italian stewed tomatoes
    2 (425 g)
    1 (14 ounce) can beef broth
    396 g
    1 teaspoon Italian seasoning
    5 ml
    ½ cup pasta shells
    120 ml
    • In skillet, brown sausage and cook about 5 minutes and drain.
    • In 5 to 6-quart (5 L) slow cooker, combine sausage, vegetables, stewed tomatoes, broth, Italian seasoning and shells and mix well.
    • Cover and cook on LOW for 3 to 5 hours.
    Serves 4 to 6.
    Hungarian stew
    2 pounds boneless short ribs
    1 kg
    1 cup pearl barley
    240 ml
    1 small onion, chopped
    1 green bell pepper, cored, seeded, chopped
    1 teaspoon minced garlic
    5 ml
    2 (15 ounce) cans kidney beans, drained
    2 (425 g)
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 tablespoon paprika
    15 ml
    • In slow cooker, combine all ingredients plus 1 cup
    (240 ml) water.
    • Cover and cook on LOW for 8 to 9 hours or on HIGH
    for 4 hours 30 minutes to 5 hours. Serves 4 to 6.
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    Hearty Meatball stew
    1 (28 ounce) package frozen meatballs, thawed
    794 g
    2 (15 ounce) cans Italian stewed tomatoes
    2 (425 g)
    2 (14 ounce) cans beef broth
    2 (396 g)
    2 (15 ounce) cans new potatoes
    2 (425 g)
    1 (16 ounce) package baby carrots
    .5 kg
    1 tablespoon step 1 beef seasoning
    15 ml
    • Place meatballs, stewed tomatoes, beef broth, potatoes, carrots and beef seasoning in 6-quart (6 L) slow cooker.
    • Cover and cook on LOW for 6 to 7 hours.
    • Serve with corn muffins. Serves 6 to 8.
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    sTeWs
    south-of-the-Border Beef stew
    1½ - 2 pounds boneless, beef chuck roast
    .7 kg
    1 green bell pepper
    2 onions, coarsely chopped
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    ½ cup rice
    120 ml
    1 (14 ounce) can beef broth
    396 g
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    1 cup mild or medium green salsa
    240 ml
    2 teaspoons ground cumin
    10 ml
    • Trim fat from beef and cut into 1-inch (2.5 cm) cubes.
    • Brown beef in large skillet and place in large, sprayed slow cooker.
    • Cut bell pepper into ½-inch (1.2 cm) slices.
    • Add remaining ingredients plus 1½ cups (360 ml) water and a little salt.
    • Cover and cook on LOW for 7 to 8 hours.
    Serves 6 to 8.
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    Ham and Cabbage stew
    2 (15 ounce) can Italian stewed tomatoes
    2 (425 g)
    3 cups shredded cabbage
    710 ml
    1 onion, chopped
    1 sweet red bell pepper, cored, seeded , chopped
    2 tablespoons butter, sliced
    30 ml
    1 (14 ounce) can chicken broth
    396 g
    ¾ teaspoon seasoned salt
    4 ml
    3 cups cooked, diced ham
    710 ml
    • In large slow cooker, combine all ingredients and
    ¾ teaspoons (4 ml) pepper with 1 cup (240 ml) water
    and stir to mix well.
    • Cover and cook on LOW for 5 to 7 hours.
    • Serve with cornbread. Serves 4 to 6.
    Comfort stew
    1½ pounds select stew meat
    .7 kg
    2 (10 ounce) cans French onion soup
    2 (280 g)
    1 (10 ounce) can cream of onion soup
    280 g
    1 (10 ounce) can cream of celery soup
    280 g
    1 (16 ounce) package frozen stew vegetables,

    thawed
    .5 kg
    • Place stew meat in sprayed slow cooker.
    • Add soups as listed and spread evenly over meat. DO
    NOT STIR. Turn slow cooker to HIGH and cook just
    long enough for ingredients to get hot.
    • Change heat setting to LOW, cover and cook for 7 to 8 hours. Serves 4 to 6.
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    Chicken stew Over Biscuits
    2 (1 ounce) packets chicken gravy mix
    2 (28 g)
    2 cups sliced celery
    480 ml
    1 (10 ounce) package frozen sliced