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• Add dairy products last. They break down
in the slow cooker, so make sure you
stir them in during the last 15 minutes of
cooking.
• Pasta and seafood should be added
towards the end of cooking time.
• Don’t lift the lid of the slow cooker until
you need to. Removing the lid affects the
end result and will actually increase the
necessary cooking time. Only remove it
when you need to add an ingredient.
• If you are adapting a recipe for your slow
cooker, decrease the amount of liquid you
would normally use in the dish by as much
as half.
• All food should be cooked with the glass lid
in place. Each time the lid is lifted, both the
heat and moisture are diminished. Cooking
times should be adjusted to accommodate
this factor.
Beef Casserole
Ingredients
750g casserole beef, roughly chopped
35g tomato puree
1 tsp. French mustard
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 large garlic clove, peeled and crushed
1 tbsp. fresh parsley, finely chopped
125ml red wine
65ml beef stock
1 tbsp. vegetable oil
Method
1. Heat the oil in a pan and brown the beef.
Once browned, move the beef to a plate.
2. Add the carrot, garlic and onion to the pan.
Sauté until the onion softens and turns a
pale gold.
3. Move the vegetables to the crock pot.
4. Add the beef and stir in the parsley, tomato
puree, wine, mustard and stock to the
crock pot.
5. Cover with the lid. Switch the slow cooker
on and turn the dial to the LOW setting.
Cook for 7-8 hours or until the beef is
tender.
6. Your beef casserole is now ready to serve.
