Slow-cooked beef with mushrooms
and beans
Take ve ingredients and 10 minutes in the morning and you’ll be enjoying this
glorious slow-cooked beef for dinner tonight.
Serves 6
Preparation time 10 minutes
Slow cooking time 8 hours (low) or 4 hours (high)
Ingredients
1.5kg beef topside roast
2 x 400g can white beans, drained, rinsed
200g button mushrooms, trimmed
2 sprigs fresh rosemary
1 cup red wine or prepared beef stock, salt-reduced,
see Cook’s note
Mashed potato and steamed beans, to serve
Method
1. Place beef into the inner pot. Surround it with white beans and mushrooms. Add rosemary and pour over the red wine
or stock.
2. Close lid, cook on SLOW COOK LOW TEMP for 8 hours or SLOW COOK HIGH TEMP for 4 hours. Press START.
3. When cooking is complete, turn pressure regulator to VENT to allow the pressure to release. Remove lid.
4. Transfer beef to a serving platter. Remove the mushrooms and beans from the pan juices with a slotted spoon and place
around the beef.
5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 10 minutes and press START, do not close the lid. Allow the sauce
to simmer until reduced. Season to taste with white pepper. Pour sauce over the beef. Serve with mashed potato and
steamed green beans.
Cook’s note
For an easy to make beef stock, see page 39.
Slow Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
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