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Swiss Steak
Makes 4-6 Serves
1.25kg round steak, cubed
½ cup/75g flour
1 teaspoon/5g salt
1 teaspoon/5g pepper
2 tablespoons/40g butter
2 stalks celery, diced
2 carrots, peeled and chopped
1 onions, diced
1 teaspoons/5g worcestershire sauce
2 x 425g cans tomatoes
1 cup/125g cheddar cheese, grated
1.
Toss the steak in flour, salt and pepper.
Melt butter in a frypan and add the
steak, cooking until sealed.
2.
Place the sealed meat, vegetables,
worcestershire sauce and canned
tomatoes into the removable crockery
bowl. Cover with the lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
3.
Sprinkle with grated cheese to serve.
Chilli Con Carne
Makes 4-6 Serves
300g dry red kidney beans
700g round steak, cut into thin strips
1⁄3 cup/50g flour
2 teaspoons/10g salt
2 teaspoons/10g chilli powder
2 tablespoons/40g butter
1 large onions, diced
1 x 425g can tomatoes
2 ½ cups/625ml water
2 cloves garlic, minced
1.
Wash the beans well. Toss the steak in
flour mixed with salt and chilli powder.
Melt the butter in a frypan and seal
the steak.
2.
Place all ingredients into the
removable crockery bowl and stir
well. Cover with lid and cook on LOW
setting for 6-8 hours.
Chicken in a Pot
Makes 4-6 Serves
2 carrots, peeled and sliced
2 onions, sliced
2 stalks celery, sliced
1.5kg chicken pieces
1 teaspoon/5g salt
1 teaspoon/5g ground black pepper
2 cups/500ml chicken stock
1 cup/250ml white wine
1 teaspoons dried basil
1.
Place half of the carrots, onion and
celery into the removable crockery
bowl. Add the chicken pieces, salt,
pepper, stock, wine and remaining
vegetables.
2.
Sprinkle with herbs. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
Beef in Red Wine
Makes 4-6 Serves
1.5 kg blade or chuck steak, cubed
1 cup/150g flour
Salt and pepper, to taste
2 tablespoons vegetable oil
2 onions, diced
1 leek, finely chopped
2 carrots, chopped
2 cloves garlic, minced
250ml/1 cup red wine
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
500ml/2 cups beef stock
1.
Toss meat in flour and seasonings.
2.
Heat butter in a frypan and seal
the meat. Place the meat into the
removable crockery bowl and add
onions, leek, carrots and garlic.
3.
Pour red wine and beef stock into pan
used for browning the meat and bring
to boil. Pour heated liquid into the
removable crockery bowl, cover with
lid and cook on LOW setting for 6-8
hours or HIGH setting for 3-4 hours.
4.
Once cooked, stir through the parsley
and chives.
Recipes
continued
