7
boeuf bourguignonne
serves 3-4
cooking time:
high
4-5 hours /
low
7-8 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 cookpot for 18 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 cookpot.
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
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 cookpot for 18 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 cookpot. Cover and cook for
the required time.
Summary of Contents for 18224
Page 1: ...instructions ...
