Lakeland 27216, Instruction Booklet

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20
RECIPE 2
ITALIAN BEEF CASSEROLE – Serves 6
Ingredients Quantity
Beef braising steak 1.2kg, chopped coarsely
Plain flour 35g
Olive oil 1 tbsp
Brown onion, large 1, chopped coarsely
Garlic cloves 2, crushed
Dried chilli flakes ½, tsp
Dry red wine 125ml
Chopped tomatoes 400g, tin
Tomato purée 70g
Beef stock 625ml
Bay leaves 2, dried
Red pepper, large 1, chopped coarsely
Fresh oregano 1 tbsp, finely chopped
Fresh basil 4 tbsp, coarsely chopped
Courgette, large 1, halved lengthways, sliced thickly
Chestnut mushrooms 185g, halved
Fresh basil leaves To serve
LOW: 8 hours.
WHAT YOU DO
Toss the beef in flour to coat, shake off excess. Add some oil to the cooking pot, select
the sauté function, when up to heat add the onion, garlic and chilli, stirring, until softened.
Add some more oil to the cooking pot, select the high sear function, when up to heat add
the beef, in batches, until browned. Add wine; bring to the boil. Boil, uncovered, until liquid
reduces by half.
Add back to the cooking pot the onion, garlic and chill. Add the chopped tomatoes,
tomato purée, stock, bay leaves, pepper, oregano and the chopped basil and stir. Place
on the lid and lock with the locking lid handles on the cooking pot.
Cook, on low, 8 hours.
Add courgette and mushrooms to cooker for last 30 minutes of cooking time. Discard
bay leaves.Taste, season and server. Sprinkle casserole with basil leaves to serve. Serve
casserole with creamy polenta, mashed potato or pasta.