42
Red Wine, Beef, Mushroom and
Thyme Stew
Serves 8
3 tbsp olive oil
6 large French shallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices, thickly sliced
1kg chuck steak, diced
½
cup flour
350ml dry red wine
2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms
1 cup beef stock
1 bay leaf
2 tablespoons chopped thyme
Mashed potatoes, to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’ to
commence cooking.
2.
Add oil and let heat. Add the shallots and
garlic then sauté until golden brown. Add
bacon and cook for a further 3 minutes
or until browned then remove from pot
and set aside. Add the butter and diced
meat and cook in batches if necessary
until browned on all sides, or around 5-6
minutes. Remove from the pan. Add wine
to the removable cooking bowl and bring
to the boil, allowing to reduce to half. Once
sautéing is complete, press the ‘START/
CANCEL’ button to stop cooking.
3.
Place the bacon and diced meat back
into the removable cooking bowl. Add the
sugar, tomato paste, mushrooms, wine,
stock, bay leaf and thyme and stir well to
combine.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Serve over mashed potatoes.
Satay Beef
Serves 6
1tbsp peanut oil
1 brown onion thinly sliced
1 clove garlic, peeled, minced
½
tsp lemon rind
½
large red chilli, thinly sliced
2 tsp sweet chilli sauce
2 tsp curry powder
½
cup coconut cream
1
½
tbsp kecap manis
½
cup crunchy peanut butter
1kg beef blade or rump steak, diced
Fresh coriander, to serve
Cooked rice, to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking.
2.
Add oil and let heat. Add the onion and
garlic and sauté until golden brown
(around 5 minutes). Add the lemon, red
chilli, sweet chilli sauce and curry powder
and allow to sauté for another 2 minutes.
Once sautéing is complete, press the
‘START/CANCEL’ button to stop cooking.
3.
Add in the coconut cream, kecap manis,
peanut butter and meat and stir until well
combined.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Top with coriander and serve over fluffy
rice.
NOTE:
This recipe is also great using
chicken thigh fillets. Simply adjust the
‘SOUP/CURRY’ setting to 24 minutes by
using the Set Timer button or select the
‘POT ROAST’ setting.
TIP:
Kecap Manis is a sweet soy
sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.
Summary of Contents for KPR820
Page 2: ...KPR820 INSTRUCTION BOOKLET...