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Boeuf Bourguignonne low = 7-10 hours; high = 4-6 hours
1 tbsp cooking oil 500g (1lb) stewing steak, cubed
50g (2oz) streaky bacon, chopped 1 tbsp flour
150ml (¼pt) red wine 1 tbsp brandy
150ml (¼pt) stock good pinch thyme
1 bay leaf 1 clove garlic, crushed
6-8 shallots or tiny onions, whole salt and pepper to taste
Heat the oil in the cook pot, lightly brown the beef and bacon, add the flour, stir in the wine and
brandy. Add the other ingredients and season. Bring to the boil, transfer the cook pot to the
slow cooker, and cook for the time shown. Remove the bay leaf before serving.
Pork and Pineapple Curry low = 6-8 hours; high = 3-4 hours
500g (1lb) lean pork (cut into cubes) 25g (1oz) flour
1 tsp salt 2 tbsp cooking oil
1 large onion, chopped 1 tbsp curry powder
1 tbsp paprika pepper 300ml (½pt) chicken stock
1 dried red chillies 1 tbsp mango chutney
1 tsp worcester sauce 225g (½lb) tinned pineapple cubes + juice
2 bay leaves
Toss the pork in the flour and salt. In the cook pot heat the oil and brown the meat. Lift out on to
a plate with a draining spoon. In the cook pot, fry the onions till soft. Stir in the curry powder
and paprika pepper. Fry for 2 minutes then return meat to the cook pot. Stir well and cook for a
few minutes. Add remaining ingredients, bring to the boil. Transfer the cook pot to the slow
cooker. Cook for the recommended time. Remove bay leaves before serving.
Coq Au Vin low = 8-10 hours; high = 3½-5 hours
2 chicken joints, skinned 1 tbsp cooking oil
100g (4oz) streaky bacon, chopped 40g (1½oz) flour
1 onion, chopped 200ml (8 floz) chicken stock
200ml (8 floz) red wine 100g (4oz) button mushrooms, sliced
1 bay leaf 1 cloves
1 bouquet garni salt and pepper to taste
Heat the oil in the cook pot. Coat the chicken in seasoned flour and brown all over. Transfer to a
plate. Put the bacon and onion in the pan and soften but don’t brown. Stir in the remaining flour
and add the other ingredients. Bring to the boil, stirring. Transfer stock to a jug. Add the check to
the cook pot and pour the stock over the chicken. Transfer the cook pot to the slow cooker.
Cook for the time shown. Remove the bay leaf, clove and bouquet garni before serving.
Country Chicken Casserole low = 8-10 hours; high = 5-7 hours
200g (7oz) tinned tomatoes, including juice 2 chicken joints, skinned
100g (3½oz) tinned sweet corn, drained 1 stick celery, finely chopped
1 small onion, finely chopped 25g (1oz) white cabbage, finely shredded
1 bay leaf ½ tsp mixed herbs
160ml (¼pt) chicken stock, boiling salt and freshly ground black pepper to taste
Put all the ingredients into the cooking pot making sure that the fresh vegetables are covered
by the boiling hot stock. Cook for the time shown.
23160 Slow Cooker IB T22-5003021.indd 12 03/02/2016 09:13:29
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