Filter
Top Products
22
Recipes continued
Beef Bourguignon
Serves 6-8
2.5kg gravy beef, chopped
½ cup plain flour
2 tablespoons oil
40g butter
12 baby onions, halved
6 bacon rashers, chopped
300g button mushrooms, halved
2 cloves garlic, crushed
1 cup red wine
2 cups beef stock
¼ cup tomato paste
2 bay leaves
1 tablespoon brown sugar
2 tablespoon cornflour
Mashed potato, to serve
1. Place the beef and flour in a bag and
shake until beef is coated.
2. Using the Browning mode, heat the oil
on SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Cook the veal in batches until brown.
Remove from pan.
3. Using the Browning mode, heat the butter
on 180°C. When pre-heated and READY
appears in the LCD screen, PRESS START.
Cook the onion, bacon, mushrooms and
garlic until browned. Add wine, stock,
tomato paste, bay leaves and sugar. Stir to
combine. Return beef to pan.
4. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours.
5. Combine cornflour with ¼ cup water and
add to the pan. Using the Browning mode
set on SEAR, stir until mixture boils and
thickens.
6. Serve beef bourguignon with creamy
mashed potato.
Creamy Vegetable Casserole
Serves 6
1 tablespoon olive oil
4 eschallots, halved
2 cloves garlic, crushed
4 carrots, sliced
4 celery stalks, sliced
8 chat potatoes, quartered
250g button mushrooms, halved
1 cup dry white wine
2 cups chicken stock
2 bay leaves
3 sprigs fresh thyme
2 zucchini, sliced
200g green beans, trimmed
300mls cream
2 tablespoon wholegrain mustard
Crusty bread, to serve
1. Using the Browning mode, heat the oil
on SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Cook the eschalots, garlic, carrots and
celery until soft.
2. Add potatoes, mushrooms, wine, stock, bay
leaves and thyme to pan. Stir to combine.
3. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Add the zucchini, beans,
cream and mustard in the final 30 minutes
of cooking.
4. Serve with crusty bread.