Morphy Richards SC48696 manual Thai beef curry, Beef Stew

48696 rev1_Layout 1 15/06/2012 09:16 Page 12

Recipes - Meat

Thai beef curry

Ingredients:

	3.5L	6.0L
•	40g	60g	Butter
•	700g	1kg	Stewing beef, cubed
•	1	2	Onion(s), chopped
•	3	4	Garlic cloves, crushed
•	4tbsp	6tbsp	Peanut butter
•	400g	800g	Coconut milk
•	500g	700g	Potatoes, quartered
•	3tbsp	4tbsp	Curry powder
•	3tbsp	4tbsp	Thai fish sauce
•	3tbsp	4tbsp	Soft brown sugar
•	500ml	1L	Beef stock

•Salt and pepper to taste

Method:

1Melt the butter in a pan, add the beef, onion and garlic and cook until the beef is browned and the onions are soft.

2Add in the potatoes, sugar, milk, peanut butter, fish sauce and curry powder. Stir well.

3Stir in the stock and bring to a simmer.

4Transfer to the Cooking Pot, cover with the Glass Lid.

5Cook for approximately 8-10 hours on Low or 4-6 hours on High.

At the end of the cooking time, it may be necessary to thicken the sauce.

Beef Stew

	Ingredients:				Method:
	3.5L	6.0L		1	Heat the oil in a pan. Brown the beef and onions.
•	1tbsp	2tbsp	Vegetable oil	2	Transfer the beef and onions to the Cooking Pot.
•	500g	800g	Beef, cubed	3	Mix in the rest of the ingredients.
•	400g	700g	Potatoes, cubed	4	Cover with the Glass Lid. Cook for approximately
•	400g	700g	Carrots, sliced
					6-8 hours on Low or 3-5 hours on High.
•	2 medium	3 large	Leeks, sliced	5	Mix the corn flour with a little water to make a
•	1	2	Onion(s), chopped
					thin paste. Stir into stew to thicken.
•	1L	1.5L	Beef stock		Optional: Add dumplings to the top of the stew
•	1tbsp	3tbsp	Corn flour
					for the final 30 minutes-1 hour and leave to cook.
•	2tsp	3tsp	Mixed herbs

•Salt and pepper to taste

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