(continued from previous page) Brown ground beef and onion in the Infinity Cooker's
Inner Pot using the SAUTÉ|SEAR function. Drain and return to inner pot. Add beans,
picante sauce, jalapenos (if using) and chili powder. Turn on the SLOW COOKER function
on Low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
WILD MUSHROOM BEEF STEW
2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour
1 tsp. salt 1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed 3/4 C. ready-to-serve beef broth
1/4 C. tomato paste 1/4 C. dry red wine
2 cloves garlic, minced 1 lb. red-skinned potatoes (1-1/2-inch
8 oz. assorted mushrooms, such as shiitake, diameter), cut into quarters
cremini and oyster, cut into quarters
1 C. baby carrots Fresh parsley (optional)
Combine flour, salt, pepper and thyme in small bowl. Place beef in the Infinity Cooker's
Inner Pot. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add
potatoes, mushrooms and carrots; mix well.
Cover and cook on SLOW COOKER function on HIGH for 5 to 6 hours or on LOW for 8 to 9
hours, (or until beef and vegetables are tender). No stirring is necessary during cooking.
Stir well before serving. Garnish with parsley, if desired.
POT ROAST
3 - 4 lb. pot roast large onion cut up
1 C. beef broth 1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up salt and pepper
Brown pot roast in the Infinity Cooker's Inner Pot using SAUTÉ|SEAR function. Remove
from pot and add vegetables to the bottom of the pot. Top with the roast and pour beef
broth over it. Salt and pepper to taste.
Cook for 8 hours on Low in SLOW COOKER mode.
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