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Red Wine, Beef, Mushroom and
Thyme Stew
Serves 8
3 tablespoons olive oil
6 large eschallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices
1kg chuck steak, diced
2 teaspoons brown sugar
2 tablespoons tomato paste
400g button mushrooms, washed
350ml dry red wine
1000ml beef stock
1 sprig of thyme
1 bay leaf
1. Preheat oil on the high sauté setting
and then sauté onion and garlic until
golden brown, about 6 minutes.
2. Add the butter, bacon and beef
and cook until meat is sealed, about
8 minutes.
3. Stir through the sugar and tomato
paste and stir for 1 minute. Add the
mushrooms, wine, stock, thyme and
bay leaf, stir until combined and
place onto ‘SLOW COOK’ for 8 hours.
4. Serve over mashed potato.
Leek and Three Cheese
Potato Bake
Serves 8
1 tablespoon olive oil
40g butter
2 medium leeks, sliced thinly, washed
1500g potatoes, peeled, thinly sliced
3 sprigs lemon thyme, shredded
1 cup pure cream
½ cup milk
½ cup low fat ricotta cheese
50g packet French onion soup mix
½ cup parmesan cheese, grated
½ cup vintage cheddar cheese. Grated
1. Preheat oil and butter on the high
sauté setting and then sauté the leek
until golden brown, about 6 minutes.
Remove from the bowl.
2. Layer a
1
⁄3 of the potato slices on the
base of the multi-cooker pot and then
add
1
⁄3 of the leek, repeat until three
layers have formed.
3. In a 1 litre jug, whisk together the
thyme, cream, milk, ricotta and soup
mix. Pour over the potato and leek.
4. Top with parmesan and cheddar
cheeses and place onto ‘SLOW
COOK’ for 8 hours.
5. Serve over baby spinach or as an
accompaniment to another meal.
KMC200_IB_D11_FA.indd 18 18/08/11 3:06 PM