Russell Hobbs RHSS67 Instructions page 13

Serves 6-8
7 cups beef stock
3 cups onions, thinly sliced
¼ cup butter
1 ½ teaspoons salt
1 tablespoon sugar
2 tablespoons flour
¼ cup dry vermouth or brandy
Pour stock (or water and beef boullion cubes) into the Slow Cooker, cover and set to High. Cook
onions slowly in butter in a pan. Cover and allow to cook for about 15 minutes. Uncover and add salt,
sugar and flour. Stir well. Add to the stock in the Slow Cooker. Cover and cook on Low for 6 – 8 hours,
or 2 High for 3 hours or AUTO for 4 – 5 hours. Add vermouth or brandy, stir and serve. Top each
serving with grated Parmesan cheese.
MINESTRONE SOUP
Serves 6
6-8 cups water
1.5kg shin of beef, cut into 5cm slices
1 medium onion, diced
2 carrots, diced
2 stalks celery, sliced
1 cup leeks, diced (optional)
1 cup canned tomatoes (drained)
1 small package frozen vegetables
2 tablespoons salt
1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli
1-teaspoon oregano
Prepare the stock a day in advance; place water, beef shank and bones in the Slow Cooker, cover and
cook overnight (8-12 hours) on Low.
Next day, remove the meat and bones from the liquid.
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