Filter
Top Products
Family Beef Casserole with Semi Dried Tomatoes
Serves 6-8
1.5kg chuck or round steak cut into 2cm
cubes
¹⁄
³
cup flour
2 tablespoons olive oil
1 bunch spring onions, stalk trimmed, peeled
and left whole
2 cloves garlic, crushed
2 large carrots, diced
3 celery stalks, sliced
2 tablespoons tomato paste
¹⁄
³
cup red wine
²⁄
³
cup semi dried tomatoes
1 tablespoon chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat half the oil in a large frying pan and
cook beef in batches until brown. Transfer
to slow cooker.
2. Heat remaining oil and cook onion and
garlic for 1-2 minutes or until onion is
softened. Add carrots, celery and tomato
paste and cook for a further 3 minutes.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly.
4. Place vegetables and remaining ingredients
in slow cooker. Stir through. Cover and
cook on HIGH 3-4 hours or LOW 5-6
hours.
5. Season to taste and serve hot with mashed
potatoes or thick sliced Italian bread.
Pork with Prunes and Apricots
Serves 6
1.2kg roast leg pork
1 tablespoon olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
¹⁄
³
cup orange juice
¹⁄
³
cup tomato passata
½ cup chicken stock
1 tablespoon tomato paste
150g pitted prunes
100g dried apricots
1. Place pork into slow cooker. Heat oil in a
large non-stick frying pan. Cook onions for
2-3 minutes or until softened. Add garlic,
cumin and coriander and cook, stirring for
30 seconds.
2. Add to slow cooker with remaining
ingredients. Cover and cook on HIGH 4
hours or LOW 6-8 hours.
3. Transfer pork to a plate, cover with foil and
stand for 10 minutes before slicing.
4. Serve pork with sauce and steamed cous
cous.
Recipes continued
13