Oster 20-Quart Roaster Oven Instruction Manual - Page 11

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 2 cups dry bread crumbs 2 teaspoons salt ½ teaspoon pepper 4 large onions, cut into eighths 15 cans (10 ½ -oz. each) condensed tomato soup 4 pounds baby carrots 15 potatoes, peeled and cubed 2 tablespoons basil 2 cups quick-cooking tapioca 8 cans (4 ounces) sliced mushrooms, undrained 8 cups beef broth 7 stalks celery 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. 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 20 www.oster.com General Roaster Ovens IB_Oster_15ESM1.indd 20-21 www.oster.com 21 5/4/15 3:43 PM