Steak and kidney ragout

1 kg	stewing steak
250g	kidney
2 tbsp	flour

3large onions, quartered 900ml hot beef stock

350ml red wine

4tbsp tomato puree

2 tsp	worcestershire sauce
200g	button mushrooms

Using a sharp knife trim the beef and cut into 1 inch (2.5cm) cubes. Cut the kidney into bite size pieces. Coat the beef with the flour. Place into a pan with onions, stock, wine and tomato puree. Bring to a simmer. Add the worcestershire sauce and season.Transfer all ingredients to the crock pot and place in the base unit. Place the lid on the slow cooker. Cook for approx. 5 - 7 hours. Add the button mushrooms one hour before serving. This recipe can be used as a base for steak and kidney pie.

Beef Curry

4 tbsp Vegetable oil

2large cooking apple, peeled, cored and sliced

3large onions, chopped

1 kg	stewing steak, cubed
4 tsp	curry powder
4 tbsp	plain flour
900ml	beef stock

Salt and freshly ground black pepper

4 tbsp	mango chutney
100g	sultanas
400g	tin tomatoes, chopped
2 tbsp	lemon juice

Fry the apple and onion in a pan until soft. Coat the meat in seasoned flour, add to the pan and fry until lightly browned. Stir in the stock and bring to a simmer. Add remaining ingredi- ents and bring back to a simmer. Transfer all the ingredients to the crock pot and place pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approx. 4-7 hours. At the end of the cooking time it may be necessary to thicken the sauce.

Paprika beef

1 kg	stewing steak
65g	seasoned flour

3large onions, chopped

2clove of garlic, crushed

60g cooking fat

750g tomatoes 900ml brown stock

2 tsp	paprika
3 tbsp	tomato puree
3	bay leaves
2 tsp	mixed herbs

Salt and freshly ground black pepper

Cut the meat into cubes and toss in seasoned flour. In a pan fry onions and garlic until softened, then add the meat and continue to fry until the meat is slightly browned. Skin and chop tomatoes finely, add to meat with the stock, (blended with the paprika) tomato puree, bay leaves and mixed herbs. Season to taste and bring to a simmer. Transfer all ingredients to the crock pot and place pot in the base unit. Cover with the lid. Cook for approx. 5-8 hours. Before serving remove the bay leaves and thicken the sauce if necessary.

Beef in red wine 2.5 tbsp oil

2	large onions, chopped
1 kg	stewing beef, cubed
12	black olives

2cloves garlic, crushed (optional)

8tomatoes skinned, de-seeded and roughly chopped

700g mushrooms

70cl dry red wine

Salt and freshly ground black pepper

2bay leaf

Freshly chopped parsley

In a pan gently fry the onion in the oil until softened. Add the beef and brown on all sides. Add all the remaining ingredients except the parsley and bring to a simmer. Transfer all the ingredients into the crock pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approx. 4-8 hours. Before serving remove the bay leaf and sprinkle with parsley.

Hungarian Goulash

750g stewing steak, cut into cubes

65g seasoned flour

4 tbsp vegetable oil

2 large onions, finely chopped

1green pepper, de-seeded and chopped

2carrot, peeled and chopped

2	sticks celery chopped
2 tsp	paprika
4 tbsp	tomato puree
pinch of	grated nutmeg
4 tsp	mixed herbs
Salt and freshly ground black pepper
350ml	beef stock
400g	can of tomatoes, roughly chopped
350ml	red wine (optional)
4 tsp	worcestershire sauce

Toss the meat in seasoned flour. Heat the oil in a pan and fry onions, pepper, carrot and celery until soft. Add the meat and fry until browned. Add the paprika, tomato puree, nutmeg, mixed herbs and seasoning and cook for a further 2 minutes. Add stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer. Transfer all the ingredients into the crock pot and place the pot into the slower cooker base. Place the lid onto the slow cooker. Cook for approx. 5-7 hours.

Chilli con carne

2.5 tbsp vegetable oil

2large onions, chopped

3cloves garlic, crushed

1green pepper de-seeded and chopped

750g minced beef

2x400g can of tomatoes, chopped

2.5tsp chilli powder

2.5tbsp flour

2.5tsp brown sugar

6 tbsp	tomato puree
Salt and freshly ground black pepper
2x400g	can red kidney beans, drained

Fry onions, garlic and pepper in a pan until soft. Add minced beef and fry until lightly browned. Blend together chilli powder, flour, brown sugar and tomato puree. Stir in tomatoes, chilli paste and seasoning. Transfer all ingredients to the crock pot and place pot in slow cooker base. Place lid on the slow cooker. Cook for approx. 3-7 hours. One hour before serving add the kidney beans. Serve with boiled rice or baked potatoes.