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Beef in red wine
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Stewing beef, cubed 700g 1.5 kg
Black olives 8 16
Clove garlic, crushed (optional)
1 2
Tomatoes skinned, de-seeded and roughly
chopped 5 10
Mushrooms 125g 800g
Dry red wine 400ml 1 litre
Salt and freshly ground black pepper
Bay leaf 1 2
Freshly chopped parsley
Method
In a pan, gently fry the onion in the
oil until softened. Add the beef and
brown on all sides. Add all the
remaining ingredients except the
parsley and bring to a simmer.
Transfer all the ingredients into the
ceramic pot and place the pot into
the slow cooker base. Place the lid
into the slow cooker. Cook for
approximately 4-8 hours. Before
serving, remove the bay leaf and
sprinkle with parsley.
Hungarian Goulash
2.5 litres 4.5 litres
Stewing steak, cut into cubes
500g 1 kg
Seasoned flour 30g 75g
Vegetable oil 3 tbsp 5 tbsp
Onions, finely chopped
1 large 2 large
Green pepper, de-seeded and chopped
1 1
Carrot, peeled and chopped
2 2
Celery sticks, chopped
1 2
Paprika 1 tsp 3 tsp
Tomato puree 3 tbsp 5 tbsp
Pinch of grated nutmeg
Mixed herbs 3 tsp 5 tsp
Salt and freshly ground black pepper
Beef stock 200ml 400ml
Can of tomatoes, roughly chopped
200g 400g
Red wine (optional) 200ml 400ml
Worcestershire sauce 3 tsp 5 tsp
Method
Toss the meat in seasoned flour. Heat
the oil in a pan and fry onions,
pepper, carrot and celery until soft.
Add the meat and fry until browned.
Add the paprika, tomato puree,
nutmeg, mixed herbs and seasoning
and cook for a further 2 minutes. Add
stock, tomatoes, red wine and
worcestershire sauce. Bring to a
simmer. Transfer all the ingredients
into the ceramic pot and place the
pot into the slow cooker base. Place
the lid onto the slow cooker. Cook for
approximately 5-7 hours.
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