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    Recipes — slow cook

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    Lamb with Lemon & Dill

    Make a one-pot lamb meal for two with a citrus twist

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    350g ready diced lamb
        •    2 tsps plain flour
        •    1 tbsp sunflower oil
        •    1 onion, chopped
        •    3 tbsps chopped fresh dill
        •    1 bay leaf
        •    300g salad potatoes, thickly sliced
        •    zest and juice of half a lemon
        •    2 tbsp crème fraîche (half fat is fine)
        •    300ml hot chicken or vegetable stock (a cube or powder is fine)

    Method

    1. Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
    2. Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
    3. Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1522/lamb-with-lemon-and-dill

    Warm & Hearty Cabbage Beef Soup

    A hearty yet light cabbage beef soup that’s low on the carbs but loaded with tons of flavor! This soup is warm and cozy but light enough to enjoy if you’re looking for something waistline-friendly!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 6-8

    Ingredients

        •    2 tbsps olive oil
        •    1 ¼ pounds stew meat
        •    1 cup chopped onions
        •    ½ cup EACH: sliced celery AND sliced carrots
        •    6 cloves garlic, minced
        •    6 cups beef stock
        •    2 tbsps white vinegar
        •    1 tbsps EACH: granulated sugar AND soy sauce
        •    1 tsp EACH: dried thyme, dried rosemary, garlic powder, AND onion powder
        •    ½ large cabbage, chopped into bite-sized pieces

    Method

    1. PREP: Heat the oil in a large dutch oven or stock pot over medium-high heat. Sprinkle the beef with salt and pepper and brown in batches for roughly 2-3 minutes per batch. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.

    2. COOK: Add the onions, and scape down the brown bits on the bottom of the pan with a wooden spoon, Cook the onions for 4-6 minutes or until they start to turn translucent. Add the garlic and cook for another 30 seconds. Add the seared beef, sliced celery, carrots, beef stock, sugar soy sauce, vinegar, thyme, rosemary, garlic powder, onion powder, and bay leaf.

    3. SIMMER: Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1 1/2 – 2 hours or until the beef is tender. Add the cabbage during the last 15-20 minutes of cooking so that it doesn’t become too mushy. Taste and adjust with salt and pepper as desired. Serve topped with chopped parsley alongside crackers or crusty bread!


    NOTES:

        •    When it comes to the carrots and celery, you have two options. You can add the carrots and celery at the beginning, but I found that by the end of the cooking time, they were a little too overcooked for my taste. I like to add the carrots and celery around the last 30 minutes so that they’re cooked but not overly mushy! It’s totally your call though, you can sauté them with the onions and let them cook down, or add them a few minutes before the cabbage, there’s really no right or wrong answer!

        •    be sure to swap the soy-sauce for gluten-free tamari if you follow a GF diet.



    This great family recipe is thanks to Little-Spice-Jar Recipes at http://littlespicejar.com/warm-hearty-cabbage-beef-soup/

    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 9 hours
        •    Yield: Serves 6-8

    Ingredients

        •   2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

        •   3 whole dried bay leaves
        •   1 tablespoon garlic powder
        •   1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
        •   1 teaspoon dried thyme
        •   1 teaspoon fennel seeds
        •   1/4 teaspoon black peppercorns
        •   salt to taste
        •   2 tablespoons red wine vinegar
        •   2 tablespoons macadamia oil
        •   drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
        • 
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
        • 
    1/4 cup all-purpose flour
        • 
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
        • 
    1 lb mushrooms thickly sliced
        • 
    4 large carrots peeled and cut into 1/2" thick pieces
        • 
    1 medium yellow onion diced
        • 
    4 garlic cloves chopped
        • 
    1 Tbsp tomato paste
        • 
    4 cups low sodium beef broth or beef stock
        • 
    2 bay leaves
        • 
    1 tsp dried thyme
        • 
    1 lb small potatoes new potatoes, or fingerling, halved or quartered

    Method

    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Slow cooker sausage casserole

    You can use your favourite type of sausages to make this family-friendly slow cooker casserole. Serve it over pasta, in baked potatoes or with bread.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 4 hours
        •    Yield: Serves 4

    Ingredients

        •   2 red onions, finely chopped
        •   1 celery stick, finely chopped
        •   1-2 tbsp rapeseed oil
        •   4 carrots, cut into fat pieces
        •   12 chipolatas, each halved
        •   1 sweet potato, peeled and cut into chunks
        •   400g tin tomatoes
        •   1 tbsp tomato purée or tomato and veg purée
        •   1 thyme sprig
        •   1 rosemary sprig
        •   1 beef stock cube or stock pot

    Method

    1. Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
    2. Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
    3. Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole