Russell Hobbs 14586, Instructions Manual

7

boeuf bourguignonne 

serves 3-4

cooking time: high 4-5 hours / low 7-8 hours / auto 6-7 hours

15ml (1 tbsp) oil

500g (1lb 2oz) stewing steak, cubed
50g (2oz) streaky bacon

15ml (1 tbsp) flour

275ml (½pt) red wine
275ml (½pt) beef stock

15ml (1tbsp) brandy (optional)

2 cloves garlic crushed

5ml (1 x tsp) dried thyme
8 shallots or tiny onions, peeled
seasoning

1 bay leaf

Preheat the cooking pot for 20 minutes on high.
Heat the oil in a large non stick pan and lightly brown the beef and bacon. Stir in the 
flour and then blend in the wine, stock and brandy (if using). Bring to the boil stirring. 

Add the remaining ingredients and then transfer to the cooking pot.

Cook for the time required on the chosen setting. Remove the bay leaf before serving.

savoury pork casserole 

serves 3-4

cooking time: high 3-5 hours / low 6-7 hours / auto 4-5 hours

15ml (1tbsp) oil

500g (1lb 2oz) lean casserole pork, cubed

1 large onion, finely sliced
15ml (1tbsp) flour

300ml (½pt) white wine

425ml (¾pt) chicken stock

15ml (1tbsp) tomato purée
1 green pepper deseeded and chopped

75g (3oz) button mushrooms

5ml (1tsp) dried sage
3 tomatoes, skinned and sliced
seasoning

Preheat the cooking pot for 20 minutes on high
Heat the oil in a large non stick pan and lightly brown the pork. Add the onions and 
cook for a couple of minutes. Stir in the flour and then blend in the wine and the stock. 

Add the tomato purée and then bring to the boil stirring.

Stir in the remaining ingredients and then transfer to the cooking pot. Cover and cook 

for the required time.