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    Recipes — slow cook

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    Slow Cooked Beef Stew

    This beef stew is made in the slow cooker so the house stays cool. Enjoy this classic dish with vegetable twist!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 6 hours
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf

        •    2 tbsps flour
        •    salt and pepper
        •    2 cups beef broth
        •    2 tbsps tomato paste
        •    1 shallot, thinly sliced
        •    2-3 cloves garlic, minced
        •    2 small zucchini, chopped
        •    1 tbsp extra virgin olive oil
        •    1 red bell pepper, chopped
        •    1 yellow bell pepper, chopped
        •    Chopped fresh basil for garnish
        •    grated parmesan cheese for garnish
        •    1 1/4-1/2 pounds stew beef, cut into chunks

    Method

    1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.

    2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.

    3. Add beef to the hot pot and brown on all sides, about 5-7 minutes.

    4. Transfer beef and all it's juices to the slow cooker.
    5. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.
    6. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes.

    7. Serve with grain of choice

    NOTES: If you want a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the slow cooker when you add the vegetables.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Summer-Beef-Stew-1828441#directions

    Moroccan Lamb with Harissa-spiced Couscous and Chickpea Salsa (lamb rump)

    This is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.

    Prep Time

        •    Prep and cook time: 3 hours & 40 minutes (Plus 24 hours chilling)
        •    Yield: Serves 6-8

    Moroccan_Lamb_with_Harissa-spiced_Couscous_and_Chickpea_Salsa_lamb_rump_large
    Ingredients

    Lamb Rump:

        •    75ml of oil
        •    2 lamb rump steaks
        •    125ml of white wine


    Moroccan Lamb Marinade:

        •    50g of garlic
        •    1 lemon, zested
        •    1 orange, zested
        •    150ml of olive oil
        •    1 pinch of saffron
        •    1 tsp cumin seeds
        •    1 tsp juniper berries
        •    1 tsp coriander seeds
        •    1/2 tbsps of rosemary
        •    1 tsp black peppercorns
        •    1 tbsp of coriander stalks


    Harissa:

        •    olive oil
        •    15 red chillies
        •    1/2 tbsp of salt
        •    1 pinch of saffron
        •    160g of tomato purée
        •    1 tsp cayenne pepper
        •    1/2 tsp ground coriander
        •    7 red peppers, deseeded and cut into quarters

    Harissa-Spiced Cous Cous:

        •    salt
        •    black pepper
        •    1 tbsp of olive oil
        •    160g of couscous
        •    120ml of tomato juice
        •    120ml of chicken stock
        •    1 tbsp of courgette, diced
        •    1 tbsp of coriander, chopped


    Chickpea Salsa:

        •    salt
        •    black pepper
        •    1 lemon, juiced
        •    1 pinch of sugar
        •    2 tbsps of olive oil
        •    1/2 garlic clove, finely sliced
        •    1 tsp red chillies, finely diced
        •    1 bunch of coriander, finely sliced
        •    240g of cooked chickpeas, peeled


    Confit Tomatoes:

        •    salt
        •    black pepper
        •    100ml of extra virgin olive oil
        •    500g of cherry tomatoes on the vine


    Method

    1. Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn.

          •    1 tsp coriander seeds
          •    1 tsp cumin seeds
    2. Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.

          •    50g of garlic
          •    150ml of olive oil
          •    1 pinch of saffron
          •    1 lemon, zest only
          •    1 orange, zest only
          •    1 tsp juniper berries
          •    1/2 tbsp of rosemary
          •    1 tsp black peppercorns
          •    1 tbsp of coriander stalks
    3. Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours.

          •    2 lamb rump steaks, approx. 240g each
    4. Preheat the oven to 60ºC/Gas pilot light
    5. Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray.

          •    salt
          •    500g of cherry tomatoes on the vine
    6. Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.

          •    salt
          •    black pepper
          •    100ml of extra virgin olive oil
    7. Allow to cool, then place in a sealed container in the fridge until ready to serve.
    8. Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt.

          •    7 red peppers, stalks removed, deseeded and cut into quarters
          •    olive oil
    9. Cover with cling film and leave for an hour. Peel off the pepper skins and discard.
    10. Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste

          •    15 red chillies
          •    1/2 tbsp of salt
          •    1 pinch of saffron
          •    160g of tomato purée
          •    1 tsp cayenne pepper
          •    1/2 tsp ground coriander
    11. In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.

          •    salt
          •    black pepper
          •    120ml of tomato juice
          •    120ml of chicken stock
    12. Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes.

          •    160g of couscous
    13. Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork.
    14. Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper.

          •    salt
          •    black pepper
          •    1 tbsp of olive oil
          •    1 tbsp of coriander
          •    1 tbsp of courgette, diced
    15. Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper

          •    salt
          •    black pepper
          •    1 lemon, juiced
          •    1 pinch of sugar
          •    2 tbsps of olive oil
          •    1/2 garlic clove, finely sliced
          •    1 tsp red chillies, finely diced
          •    1 bunch of coriander, finely sliced
          •    240g of cooked chickpeas, peeled
    16. Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps.
    17. Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelized. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.

          •    75ml of oil
    18. Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving.
    19. Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency.

          •    125ml of white wine
    20. To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce.


    This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/moroccan-lamb-harissa-spiced-couscous

    Moroccan Lamb (diced lamb)

    This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps honey
        •    2 tbsps olive oil
        •    1 cinnamon stick
        •    pinch saffron threads
        •    2/3 cup dried apricots
        •    3 garlic cloves, crushed
        •    1/2 cup coriander sprigs
        •    buttered couscous, to serve
        •    2 tbsps moroccan seasoning
        •    steamed green beans, to serve
        •    2 cups salt-reduced beef stock
        •    1 brown onion, coarsely chopped
        •    1/4 cup Australiam almonds, chopped, toasted
        •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces

    Method

    1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
    2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
    3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
    4. Serve with couscous and green beans, sprinkled with almonds and coriander.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb/4688b0bd-db03-4050-873e-2b270d289a1c

    Slow-Cooked Beef Stroganoff

    This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

    Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

    Prep Time

        •    Prep and cook time: 5 hours & 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bay leaf
        •    1/4 tsp salt
        •    yellow onion
        •    8 oz sour cream
        •    1/3 cup dry sherry
        •    1 tbsp vegetable oil
        •    1 1/2 cups beef broth
        •    2 garlic cloves minced
        •    1/3 cup all-purpose flour
        •    1 1/2 lbs beef stew meat
        •    1/2 tsp dried thyme crushed
        •    2 cups sliced fresh mushrooms
        •    1 lb. cooked egg noodles to serve
        •    1/2 tsp smoked paprika or paprika
        •    1/4 tsp freshly ground black pepper
        •    1/2 cup sliced green onions or chopped
        •    2 tsps snipped fresh dill plus more for garnish

    Method

    1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

    2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

    3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

    4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

    5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/

    Simple Beef Stew

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    1 cup beef stock
        •    1/2 cup boiling water
        •    1 tbsp all-purpose flour
        •    3 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    1 1/2 tbsp balsamic vinegar
        •    Rosemary sprigs, to garnish
        •    3 tbsps tomato paste or puree
        •    Coarse salt and ground pepper
        •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
        •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
        •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
        •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half

    Method

    1. Preheat oven to 175°C (350°F).

    2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.

    3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.

    4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.

    5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).



    This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe