1. Chicken Goulash
2. Slow Cooked Beef with Currants
3. Beef Stroganoff
4. Veal Casserole
5. Country Beef Stew
6. Beef Osso Bucco
7. Slow Cooked Chicken and Olives

Chicken Goulash

Serves: 4
Preparation: 20 minutes
Cooking time: 5-6 hours
Cooking temperature: medium


Ingredients

1. 700g skinless chicken breast, cubed
2. 2 onions, sliced
3. 2 garlic cloves, sliced
4. 2 green capsicums, de seeded and sliced
5. 1 tablespoon paprika
6. 125g tomato paste
7. ½ cup (125ml) red wine
8. 1 cup (250ml) chicken stock
9. 125g sour cream
10. 2 tablespoons cornflour
11. Handful Italian parsley

Method

1. 1. Place the chicken, onion, garlic, capsicum and paprika in the slow cooker. Combine tomato paste, wine and stock and pour into the slow cooker.


2. 2. Cook on medium for 5-6 hours.


3. 3. Combine the sour cream and cornflour in a small bowl. Stir into the chicken mixture in the slow cooker. Cook for a further 10-15 minutes or until thickened.


4. 4. Season to taste with salt and black pepper and stir through parsley. Serve with rice.

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Slow Cooked Beef with Currants

Serves: 4
Preparation: 20 minutes
Cooking time: 5-6 hours
Cooking temperature: medium/high


Ingredients

1. 1kg chuck steak, cubed
2. 500g whole baby onions
3. 125ml (1/2 cup) red wine
4. 125ml (1/2 cup) beef stock
5. 1 cinnamon stick
6. 4 cloves
7. 2 bay leaves
8. 1 tablespoon red wine vinegar
9. 2 tablespoons tomato paste
10. 3 tablespoons currants
11. freshly ground black pepper

Method

1. 1. Trim the beef of excess fat and cut into cubes.


2. 2. Add the beef, onion, cinnamon stick, bay leaves and pepper into the slow cooker ceramic pot.


3. 3. Mix together stock, wine, red wine vinegar and tomato paste and pour into slow cooker.


4. 4. Cook on medium/high for 5-6 hours. Add currants and cook for a further 15 minutes.


5. 5. Serve with crusty bread or rice.

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Beef Stroganoff

Serves: 4
Preparation: 25 minutes
Cooking time: 6-7 hours
Cooking temperature: medium/high


Ingredients

1. 400g potatoes cut into thick slices
2. 300g mixed mushrooms (eg oyster & Swiss brown)
3. 1 onion, thinly sliced
4. 3 garlic cloves, chopped
5. 1 teaspoon dried oregano
6. 750g round or sirlon steak
7. 30g plain flour
8. ½ teaspoon paprika
9. 125ml (1/2 cup) beef stock
10. 125ml (1/2 cup) white wine
11. 2 tablespoons tomato paste
12. 125g sour cream
13. Handful chopped Italian parsley
14. Salt and pepper

Method

1. 1. Layer the sliced potatoes in the base of the slow cooker.


2. 2. Put the mushrooms, garlic and onion in a large bowl. Sprinkle with oregano and season with salt and black pepper.


3. 3. Trim the beef of any fat and then cut into thin strips across the grain. Combine with flour and paprika in a flat dish.


4. 4. Heat olive oil in a large frying pan over high heat. Working with a quarter of the meat at a time, dust the meat in the flour, shake off the excess, then add to the pan and toss for 1-2 minutes, or until meat is browned. Transfer to mushroom mixture. Repeat with remaining beef.


5. 5. Add any remaining flour to the frying pan, then pour in the stock, wine and tomato paste and whisk until hot. Pour over meat mixture in the bowl and toss well to combine. Transfer to the slow cooker over the sliced potatoes. Cook on medium/high for 6-7 hours.


6. 6. Just before serving, stir through the sour cream and parsley and serve.

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Veal Casserole

Serves: 4
Preparation: 15 minutes
Cooking time: 5-6 hours
Cooking temperature: medium/high


Ingredients

1. 400g French shallots
2. 1kg boneless veal shoulder
3. 2 garlic cloves, crushed
4. 3 leeks, white part only, cut into large chunks
5. 2 tablespoons plain flour
6. 500ml (2 cup) chicken stock
7. 1 teaspoon grated lemon zest
8. 80ml (1/3 cup) lemon juice
9. 2 bay leaves
10. 2 tablespoon capers, rinsed

Method

1. 1. Trim the veal of excess fat and cut into cubes. Place shallots, garlic, leek and veal into slow cooker.


2. 2. Combine flour, stock, lemon zest, lemon juice and bay leaves. Pour into the slow cooker.


3. 3. Cook on medium-high for 5-6 hours.


4. 4. To serve, stir in capers and season with salt and pepper.

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Country Beef Stew

Serves: 4
Preparation: 20 minutes
Cooking time: 6 hours
Cooking temperature: medium


Ingredients

1. 1kg chuck, blade or skirt steak
2. 1 small eggplant, cut into cubes
3. 250g baby new potatoes, halved
4. 2 celery stalks, sliced
5. 2 carrots, chopped
6. 2 red onions, sliced
7. 4 ripe tomatoes, chopped
8. 2 garlic cloves, crushed
9. 1 teaspoon ground coriander
10. ½ teaspoon allspice
11. 1 teaspoon paprika
12. 250ml (1 cup) red wine
13. 500ml (2 cups) beef stock
14. 2 tablespoons tomato paste
15. 2 bay leaves

Method

1. 1. Trim the beef of excess fat and cut into cubes. Place into slow cooker along with eggplant, potato, celery, carrot, onion, tomato, garlic and bay leaves.


2. 2. Combine coriander, allspice, paprika, wine, stock and tomato paste and pour into slow cooker.


3. 3. Cook on medium for 6 hours.


4. 4. Season with salt and pepper and serve.

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Beef Osso Bucco

Serves: 4
Preparation: 20 minutes
Cooking time: 7-8 hours
Cooking temperature: medium/high


Ingredients

1. 60 plain flour
2. 1kg beef osso bucco
3. 1 onion, finely chopped
4. 1 carrot, finely chopped
5. 2 bay leaves
6. ½ teaspoon black peppercorns
7. 400g can chopped tomatoes
8. 125ml (1/2 cup) white wine
9. 1 cup frozen peas
10. salt and pepper

Gremolata

1. 2 garlic cloves, finely chopped
2. Handful chopped Italian parsley
3. grated zest of 2 lemons

Method

1. 1. Put the flour into a flat dish and season with salt and pepper. Dust the osso bucco in the seasoned flour.


2. 2. Heat oil in a frying pan over medium heat. Add the osso bucco in batches and cook for 5 minutes on each side or until brown.


3. 3. Place the osso bucco, carrots, onion, peppercorn and bay leaves into the slow cooker. Pour over tomatoes and wine. Cook on medium-high for 6-7 hours. Add the peas and cook for a further 10 minutes.


4. 4. Just before the osso bucco is cooked, make the gremolata. Combine the garlic, parsley and lemon zest in a bowl and set aside.


5. 5. Serve beef sprinkled with gremolata and served with mashed potatoes and steamed green beans.

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Slow Cooked Chicken and Olives

Serves: 4
Preparation: 15 minutes
Cooking time: 6-7 hours
Cooking temperature: medium/high


Ingredients

1. 4 chicken pieces
2. 1 clove garlic, crushed
3. 1 onion, sliced
4. 2 bay leaves
5. ½ cup white wine
6. 2-3 cup chicken stock
7. 3 tablespoons tomato paste
8. ½ cup green olives
9. salt and pepper

Method

1. 1. Rinse chicken pieces and dry with a paper towel.


2. 2. Lightly season with salt and pepper and place into the slow cooker ceramic pot.


3. 3. Combine garlic, onion, bay leaves, chicken stock, wine, tomato paste and olives. Pour over chicken.


4. 4. Cook on medium/high for 6-7 hours.


5. 5. Serve with rice.

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