beef in beer
600g/1lb 5 oz lean casserole steak
cut into 1 in/2.5cm cubes
2 medium potatoes, each cut into 8
pieces
1 large onion, cut into eight pieces
2-3 carrots, cut into 2cm/
3
⁄
4
in thick
pieces
300ml/10
1
⁄
2
fl oz beer
200ml/7 fl oz beef stock
20ml/1 tbsp fresh parsley, chopped
25g/1 oz bunch of thyme, stalks
removed
20-30ml/1-2 tbsp cornflour
salt and pepper
Place all the ingredients into the cooking
pot then cook on High for approximately
4 hours or Low for approximately 6
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
1 large onion, chopped
5 rashers streaky bacon, chopped
650g/1 lb 7 oz lean minced beef
1 x 454g tin chopped tomatoes
1 clove garlic, peeled and crushed
1 level tbsp/15ml tomato puree or
to taste
salt and pepper
150g/5 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
approximately 3 - 4 hours or Low for
approximately 6 hours
coq au vin
150g/5 oz bacon, diced
1 large onion, chopped
1 clove garlic crushed
300g/10 oz button mushrooms,
thickly sliced
4 boneless chicken breasts
275ml/10 fl oz red wine
375ml/13 fl oz hot chicken stock
salt and pepper
cornflour (optional)
Place all the ingredients into the curry cooker.
Cover and cook on High for 3 – 4 hours or
Low for approximately 6 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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