11
Beef in red wine
4.5 litres
Oil 3 tbsp
Onions, chopped 2 large
Stewing beef, cubed 1.5 kg
Black olives 16
Clove garlic, crushed (optional) 2
Tomatoes skinned, de-seeded and roughly
chopped 10
Mushrooms 800g
Dry red wine 1 litre
Salt and freshly ground black pepper
Bay leaf 2
Freshly chopped parsley
Method
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
ceramic pot and place the pot into
the slow cooker base. Place the lid
onto the slow cooker. Cook for
approximately 4 - 8 hours. Before
serving, remove the bay leaf and
sprinkle with parsley.
Hungarian Goulash
4.5 litres
Stewing steak, cut into cubes 1 kg
Seasoned flour 75g
Vegetable oil 5 tbsp
Onions, finely chopped 2 large
Green pepper, de-seeded and chopped
1
Carrot, peeled and chopped 2
Celery sticks, chopped 2
Paprika 3 tsp
Tomato puree 5 tbsp
Pinch of grated nutmeg
Mixed herbs 5 tsp
Salt and freshly ground black pepper
Beef stock 400ml
Can of tomatoes, roughly chopped
400g
Red wine (optional) 400ml
Worcestershire sauce 5 tsp
Method
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 ceramic pot and place the
pot into the slower cooker base.
Place the lid onto the slow cooker.
Cook for approximately 5 - 7 hours.
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