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Swiss Steak
Serves 4-6
1.5kg round steak, cubed
½ cup/75g flour
1 teaspoon/5g salt
1 teaspoon/5g pepper
2 tablespoons/40g butter
2 stalks celery, diced
3 carrots, peeled and chopped
1 onions, diced
1 teaspoons/5g worcestershire sauce
2 x 425g cans tomatoes
1 cup/125g cheddar cheese, grated
1. Toss steak in flour and salt and pepper.
2. Place the removable cooking pot onto
a stovetop and turn to a medium heat.
Melt butter and seal the cubed steak.
3. Place meat, vegetables,
worcestershire sauce and tomatoes
into the removable cooking pot, stir
well until combined and then cover
with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5. Sprinkle with grated cheese to serve.
Chilli Con Carne
Serves 4-6
750g dry red kidney beans
750g round steak, cut into thin strips
1⁄3 cup/50g flour
2 teaspoons/10g salt
2 teaspoons/10g chilli powder
2 tablespoons/40g butter
1 large onions, diced
1 x 425g can tomatoes
3 cups/750ml water
3 cloves garlic, minced
1. Wash the beans well. Toss the steak in
flour mixed with salt and chilli powder.
2. Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Melt butter and seal the steak.
3. Place all ingredients into the
removable cooking pot, stir well and
cover with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours.
Chicken in a Pot
Serves 4-6
3 carrots, peeled and sliced
3 onions, sliced
3 stalks celery, sliced
2kg chicken pieces
1 teaspoon/5g salt
1 teaspoon/5g ground black pepper
2 cups/500ml chicken stock
1 ½ cups/375ml white wine
2 teaspoons dried basil
1. Place half of the carrots, onion and
celery into the removable cooking
pot. Add the chicken pieces, salt,
pepper, stock, wine and remaining
vegetables. Sprinkle with herbs. Stir
well until combined and cover with lid.
2. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
Beef in Red Wine
Serves 4-6
2 kg blade or chuck steak, cubed
1 cup/150g flour
Salt and pepper, to taste
2 tablespoons/40g butter
2 onions, diced
1 leek, finely chopped
2 carrots, chopped
2 cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 x 750ml red wine
1. Toss meat in flour and seasonings.
2. Place the removable cooking pot onto
a stovetop and turn to a medium heat.
Melt butter and seal the cubed steak.
3. Add the onions, leek, carrots, garlic,
parsley and chives, cook for 2 minutes
and then pour over the red wine and
stock. Simmer for 2 minutes and cover
with lid.
4. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 5-6 hours or ‘AUTO’ setting
for 6-7 hours.