Recipes continued
Beef Bourguignon
Serves
2.5kg gravy beef, chopped
½cup plain flour 2 tablespoons oil 40g butter
12 baby onions, halved
6 bacon rashers, chopped
300g button mushrooms, halved
2 cloves garlic, crushed
1 cup red wine
2 cups beef stock
¼cup tomato paste
2 bay leaves
1 tablespoon brown sugar
2 tablespoon cornflour Mashed potato, to serve
1.Place the beef and flour in a bag and shake until beef is coated.
2.Using the Browning mode, heat the oil on SEAR. When
3.Using the Browning mode, heat the butter on 180°C. When
4.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.
5.Combine cornflour with ¼ cup water and add to the pan. Using the Browning mode set on SEAR, stir until mixture boils and thickens.
6.Serve beef bourguignon with creamy mashed potato.
Creamy Vegetable Casserole
Serves 6
1 tablespoon olive oil
4 eschallots, halved
2 cloves garlic, crushed
4 carrots, sliced
4 celery stalks, sliced
8 chat potatoes, quartered
250g button mushrooms, halved
1 cup dry white wine
2 cups chicken stock
2 bay leaves
3 sprigs fresh thyme
2 zucchini, sliced
200g green beans, trimmed 300mls cream
2 tablespoon wholegrain mustard Crusty bread, to serve
1.Using the Browning mode, heat the oil on SEAR. When
2.Add potatoes, mushrooms, wine, stock, bay leaves and thyme to pan. Stir to combine.
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the zucchini, beans, cream and mustard in the final 30 minutes of cooking.
4.Serve with crusty bread.
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