beef pot roast with
vegetables
15 ml/1 tbsp oil
1.5Kg/3 lb 4 oz joint of topside
1 onion peeled and chopped
4 carrots peeled and cut into
1 cm/
1
⁄2
in thick slices
1 litre/1
3
⁄4 pts hot beef stock
Heat the oil in a frying pan and then
brown the beef on all sides. Add the
vegetables and fry until lightly golden.
Transfer the mixture to the cooking pot,
add the hot stock and seasoning.
Place the lid in position and cook on
High for 4 – 6 hours or Low for 7 – 9
hours.
beef in beer
1.5kg/3lb 4 oz lean casserole steak
cut into 1 in/2.5cm cubes
4 large potatoes, each cut into 8
pieces
2 large onions, each cut into eight
pieces
4 carrots, cut into 2cm/
3
⁄4 in thick
pieces
500ml/17
1
⁄2
fl oz beer
300ml/10
1
⁄2 fl oz beef stock
30ml/2 tbsp fresh parsley, chopped
25g/1 oz bunch of thyme, stalks
removed
30ml/2 tbsp cornflour
salt and pepper
Place all the ingredients into the cooking
pot then cook on High for 4 – 6 hours or
Low for 7 – 9 hours. Mix the cornflour
with a little cold water to form a smooth
paste. Remove the lid and add the
mixture to the cooking pot and stir well.
Re-cover and cook for additional time
until the juices are bubbling and slightly
thickened.
bolognaise sauce
Use as a base for Spaghetti
Bolognaise or Lasagne
15ml/1 tbsp oil
2 onions, chopped
8 rashers streaky bacon, chopped
1 Kg/2 lb 4 oz lean minced beef
2 x 454g tins chopped tomatoes
1 clove garlic, peeled and crushed
2 level tbsp/30ml tomato puree or
to taste
salt and pepper
250g/9 oz mushrooms, finely
chopped
Heat the oil in a large frying pan and fry
the onion until golden brown and then
transfer to the cooking pot. Add the
bacon to the frying pan and fry that off
and add to the cooking pot. Fry the
meat until browned, add the chopped
tomatoes and bring the mixture to the
boil and then transfer to the cooking
pot. Place the remaining ingredients in
the cooking pot. Cook on High for
3 - 5 hours or Low for 6 – 8 hours
coq au vin
250g/9 oz bacon, diced
2 medium/large onions, chopped
2 cloves garlic crushed
450g/1 lb button mushrooms,
thickly sliced
8 boneless chicken breasts
500ml/17
1
⁄2 fl oz red wine
1 litre1
3
⁄4 pts hot chicken stock
salt and pepper
cornflour (optional)
Place all the ingredients into the slow
cooker. Cover and cook on High for
3 – 5 hours or Low for 6- 8 hours.
If desired, thicken the juices with some
cornflour mixed to a smooth paste with
water. Remove the lid and add the
mixture to the cooking pot and stir well (if
necessary remove the chicken breasts
and keep warm whilst adding the
cornflour). Re-cover and cook for
additional time until the juices are
bubbling and slightly thickened.
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