Crock-Pot SCCPBPP605-050 Notice D'utilisation page 8

BEEF BOURGUIGNON Serves 6-8
3 tablespoons flour
Sea salt and pepper
1.4 kg (3 lbs) beef chuck, cut into 2.5 cm (1 in) cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 2.5–5 cm (1–2 in) pieces
1 x 284 ml can beef broth
475 ml red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
450 g fresh mushrooms, sliced
2 large potatoes, cut into 2.5 centimetre pieces
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on the hop (optional).
2. Place meat in Crock-Pot
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN Serves 4-6
1.8–2.7 kg roasting chicken
120 ml onion, chopped
1–2 tablespoons butter
Juice of one lemon
½ teaspoon Sea salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
⅓ teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
Crock-Pot slow cooker.
®
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on
Low 8–10 hours or on High 4 hours.
CHILI Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
0.9–1.4 kg minced beef, cooked and drained
2 x 400 g cans red, black or white beans, rinsed and drained
1 x 400 g can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
125 g beef stock
1. Add all ingredients to Crock-Pot
2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
RECIPES
slow cooker and add remaining ingredients.
®
slow cooker.
®
8