Brown meat in batches so that it caramelises.
Have just enough oil to do this
Coating meat in flour will result in a sauce that is a little thick or you could thicken the sauce by blending flour or cornflour with butter or a cold liquid (cooled juice from the cooker or water. Put the setting onto high and it will take 10-20 minutes
8 chicken thigh cutlets
2 tbsp olive oil
1/4 cup harissa paste
1/2 cup light coconut milk
1/4 cup soy sauce
2 tbsp rice malt syrup
2 tbsp chipotle in adobe sauce
1 tbsp finely grated ginger
3 large carrots, roughly chopped
1 medium red capsicum, roughly chopped
400g tin chickpeas, drained, rinded
Serve with steamed broccolini
Season the chicken with salt and pepper
Sear the chicken for 3 minutes each side
Mix harissa paste, coconut milk, soy sauce, rice malt syrup, chipotle in adobe and ginger in a bowl
Add mixture to the chicken, plus the carrot and capsicum, mix
Cover and cook on High for 4 hours or Low for 7 hours
Stir in the chickpeas and cook for a further 15 mins
2 tbsp extra virgin olive oil
1.5kg beef brisket (cut in half)
1 onion, finely chopped
3 cloves of garlic, thinly sliced
1 cup (250ml) red wine
2 cups (500ml) beef stock
2 cups water
3 cups tomato puree
6 bay leaves
sea salt and cracked black pepper
Set slow cooker to Low
In a large fry pan, heat oil, add the beef and sear each side until browned, remove from pan and set aside
Add remaining oil, onion and garlic to pan and cook, stirring for 4- mins
Add the wine and cook for 3-4 mins until reduce by half
Add stock, water, puree, bay leaves, salt and pepper, stir to combine
Add all to slow cooker, cover with lid and cook for about 7.5 hours
Remove beef from cooker, shred with 2 forks and add back to liquid, remove bay leaves
Serve by using a slotted spoon on mashed potato or kumara or make Yorkshire puddings
Serve with vegetables
Leftovers are great in a pie ( if you have a pie maker)
1.2 kg boneless lamb shoulder, cut into 10cm pieces
2 tsp cumin
2 tsp allspice
2 tsp fennel seeds
1 tsp smoked paprika
1 tsp dried chilli flakes
2 tbsp extra virgin olive oil
1 medium pomegranate (optional)
1 large onion, sliced thickly
3 cloves garlic crushed
2 tsp finely grated ginger
1 cup beef stock
2 tbsp maple syrup
1 tbsp pomegranate molasses
4 silverbeet leaves, stalk removed, shredded coarsely
1/4 cup (20g) flaked almonds
tahini, char grilled pita to serve
Combine lamb and spices in a large bowl, season
Sear meat in hot frying pan and set aside
Reserve 1/4 cup of pomegranate juice and seeds
Cook onion, garlic and ginger, stirring for 5 mins or until onion softens
Stir in stock, maple syrup, molasses and reserved pomegranate juice
Add the lamb to the pan, season and bring to boil
Pull all into the cooker
Cook, uncovered on low for 7 hours
Add silverbeet to cooker, cook covered on high for 5 minutes
Top lamb with almonds and reserved pomegranate seeds and drizzle with tahini
Serve with char grilled pita or just with vegetables
1 tbsp olive oil
1 large onion, chopped finely
2 cloves garlic, crushed
750g beef mince
1 tsp cumin
1 1/2 tsp chilli flakes
1 cup beef stock
1/3 cup tomato paste
2 x 400g cans crushed tomatoes
1 tbsp finely chopped fresh oregano
2 x 400g cans kidney beans, drained, rinsed
Turn slow cooker onto low
Heat oil in large frying pan and cook onion and garlic until onion is softened
Add beef, cumin and chilli, cook until browned
Stir in stock, tomato paste, tomatoes and oregano, season
Add all to slow cooker and cook covered for 7 1/2 hours
Add beans to cooker and cook covered for an hour (taste for seasoning)
Top chilli with coriander sprigs
Serve with corn chips and lime wedges, top with sour cream or spoon on top of baked potatoes
650g beeft, trimmed, cut into 3cm pieces
2 tbsp olive oil
2 brown onions, thinly sliced
3 garlic cloves, thinly sliced
400g cup mushrooms, halved
2 tbsp plain flour
1 tbsp paprika
1 cup beef stock
1 tbsp tomato paste
1 tbsp worcestershire sauce
1 1/2 tbsp Sour Cream
Mashed potatoes or steamed rice, to serve
2 tbsp finely chopped parsley
Season beef.
Heat 1 tablespoon oil in a large frying pan over high heat.
Cook beef in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes.
Add garlic and flour and cook, stirring, for 1 minute.
Transfer to cooker with paprika. Combine stock, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine.
Cover and cook on high for 4 1/2 hours or until beef is tender.
Stir in sour cream and season.
Serve with mashed potatoes or rice. Sprinkle with parsley.
2 tsp olive oil
600g beef chuck steak, trimmed, cut into 3cm pieces
1 brown onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 1/2 cups red wine
3 tomatoes, chopped
3 fresh thyme sprigs
7cm strip orange rind
2 dried bay leaves
Mashed potato, to serve
Steamed green beans, to serve
Salt, to season
Heat 1 tbs oil in a large frying pan over medium-high heat.
Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Heat remaining tbs oil in pan over medium heat.
Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine.
Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.
Remove and discard thyme, orange rind and bay leaves.
Season with salt and pepper.
Serve with mashed potato and green beans.
1/4 cup plain flour
800g diced beef chuck steak
2 tbsp vegetable oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup Rogan Josh curry paste
400g can diced tomatoes
1 cinnamon stick
2 cardamom pods, bruised
1/2 cup chopped fresh coriander leaves
Warmed naan bread, to serve
Place flour and beef in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat.
Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 5 litre-capacity slow-cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until onion has softened.
Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker.
Add cinnamon and cardamom. Stir to combine.
Cover. Turn slow-cooker on low. Cook for 5 1/2 hours or until beef is tender, stirring halfway during cooking.
Remove and discard cinnamon and cardamom pods.
Stir through half the coriander. Sprinkle with remaining coriander and serve with naan.
1 tbsp olive oil
800g Beef, cut into 3cm pieces
1 brown onion, cut into wedges
2 celery sticks, thickly sliced diagonally
1 large carrot, peeled, thickly sliced
200g brown mushrooms, halved
2 garlic cloves, crushed
4 bacon rashers, coarsely chopped
1/4 cup (35g) plain flour
1 cup (250ml) dry red wine
400g can diced tomatoes
1 cup (250ml) beef stock
2 dried bay leaves
2 thyme sprigs
2 rosemary sprigs
1 1/4 cups (185g) self-raising flour
1/2 cup (85g) cornmeal (polenta)
2 tbsp finely chopped chives
2 tsp finely chopped rosemary
1 tsp finely chopped thyme
1 1/2 cups (180g) coarsely grated cheddar
100g butter, melted
1 cup (250g) buttermilk
Heat half the oil in a large frying pan over high heat.
Cook the beef, in 4 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Heat remaining oil in the pan over medium heat.
Cook the onion, celery, carrot, mushroom, garlic and bacon, stirring occasionally, for 5 mins or until vegetables begin to brown.
Sprinkle over the flour. Cook, stirring, for 2 mins or until well combined.
Add to the beef in the slow cooker. Pour over the wine, tomato and stock. Add the bay leaves, thyme and rosemary.
Cook for 4 hours on high (or 6 hours on low) or until meat is very tender.
Preheat oven to 200°C. To make the cheesy dumplings, combine the flour, cornmeal, chives, rosemary, thyme and ½ cup (60g) of the cheddar in a bowl. Season. Make a well in the centre. Add the butter and buttermilk and stir until just combined.
Transfer beef mixture to a casserole pan. Spoon over the dumpling mixture. Bake, covered, for 10 mins or until dumplings are just cooked through. Sprinkle with the remaining cheddar. Bake, uncovered, for 5-7 mins or until cheddar melts and is golden brown.
60ml (1/4 cup) olive oil
1.5kg beef chuck or oyster blade steak, cut into 4cm pieces
100g piece speck, cut into lardons
3 carrots, peeled, sliced
3 parsnips, peeled, finely chopped
2 brown onions, coarsely chopped
2 garlic cloves, finely chopped
2 tbsp fresh thyme leaves
1L Campbell’s Real Stock Salt Reduced Beef
180ml beer
30g tomato paste
1 tbsp chopped fresh continental parsley
Potato Top (see note)
750g potatoes, peeled, cut into 3mm-thick slices
2 tbsp fresh thyme leaves
1 tbsp olive oil
2-3 tbsp panko breadcrumbs
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned.
Transfer to the bowl of a 6L slow cooker. Repeat with the remaining oil and beef in 2 more batches.
Add the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp.
Add the carrot, parsnip, onion, garlic and thyme.
Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the slow cooker.
Add the stock, beer and tomato paste to the pan. Bring to the boil, scraping the bottom of the pan with a wooden spoon so it doesn’t catch and burn.
Simmer for 10-15 minutes until the liquid has reduced by half. You’ll need about 500ml (2 cups). Pour into the slow cooker. Cover. Set the slow cooker on High and cook for 3 hours.
Meanwhile, for the potato top, place the potato and half of the thyme in a large bowl. Mix until well combined. Season. (For a crispy and golden potato top, see note.)
Stir the parsley into the slow cooker. Arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
Meanwhile, heat the oil in a small frying pan over medium heat. Add the crumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside.
Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.
4 skinless, boneless or bone in chicken thighs
½ cup soy sauce
1 tin of tomatoes
⅓ cup honey/maple syrup
3 cloves garlic, minced
1 tbsp brown sugar
1 teaspoon dried basil, oregano, majoram
Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.
Whisk soy sauce, tomatoes, honey, garlic, and basil together in a bowl; pour over chicken thighs.
Cover and cook on Low for 6 -8 hours or High for 3 to 4 hours.