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RECIPES
TEX-MEX BEEF AND BEANS
Serves 4-6
INGREDIENTS
1½ cups dried red kidney beans, soaked
overnight in cold water
2 tablespoons oil
1.3kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar cheese
to serve
METHOD
1. Drain beans and rinse well; drain again
and set aside.
2. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
3. Add a little of the oil and heat for 1
minute.
4. Add meat in batches and cook for 2-3
minutes or until just browned. Remove
and repeat with remaining meat and oil.
5. Add remaining oil and fry onion and
garlic until softened but not browned.
6. Stir in spices, tomatoes, stock, capsicum,
and return beef to removable cooking
bowl.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours
or SLOW COOK LOW BUTTON and
cook for 5-6 hours.
8. Shred beef with fork and return to dish.
Season to taste with salt and pepper.
Serve with a dollop of sour cream, guacamole
and grated cheese.
BOLOGNESE SAUCE
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1kg beef or pork mince
L cup tomato paste
½ cup red wine
1 large carrot, grated
400g can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
½ cup beef stock or water
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add onion, garlic and cook for 3-4
minutes, stirring occasionally, or until
softened.
4. Add mince in batches, making sure to
break up the lumps while the meat is
cooking.
5. Stir in tomato paste and cook for a
further 1 minute. Add wine and bring to
the boil; simmer for 1-2 minutes to cook
off the alcohol.
6. Stir in carrot, tomato, oregano, bay leaf
and stock.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours.
8. Season to taste with salt and pepper and
stir through basil just before serving.