Tender, rich comfort food are a staple for the cooler months, but with the hectic pace of modern society, who has time to be slaving away over a stove for hours? That’s why slow cookers are a must have for any kitchen. Just pop your ingredients in before going to sleep, or before leaving for work in the morning and return 8 hours later to a hearty, homely meal. Here are some great winter recipes to try in your slow cooker this winter.
Chunky Lamb Stew
1.4 kg lamb shoulder, de-boned, and cut into 4 cm cubes 450g pound potatoes, diced into large chunks 4 large carrots, diced into large pieces 1 medium-sized brown onion halved and thinly sliced 1 cup celery, sliced diagonally 1 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Bouquet garni 1 can tomato pieces ½ cup water 450 g green beans, sliced 225 g fresh mushrooms, cleaned and sliced 1 cup sour cream 1 tablespoon plain flour
Add lamb, potatoes, carrots, onion, celery, salt, pepper, bouquet garni, tomato and water into a large slow cooker, then mix.
Cover and cook on Low 8 – 10 hours.
Remove bouquet garni.
Add green beans, mushrooms, and a mixture sour cream and flour to the cooker and stir.
Cover again and cook for a further 30 – 60 minutes on high.
Serving suggestion: Garnish with freshly chopped parsley and serve with crusty fresh bread
Slow-cooked Chilli con Carne
2 tbs extra virgin olive oil 2 medium-sized brown onions, diced 2 cloves of garlic, chopped finely 1.2kg of lean beef mince 1 tbs ground cumin 2 tsp paprika 1 tsp cayenne pepper 1 can of chopped tomatoes 1 can of rid kidney beans, drained and rinsed ½ cup of beef stock 2 bay leaves Salt and Pepper to season
Heat oil in a large fry pan and add onions and garlic, cooking until soft.
Add mince to the fry pan and cook until brown and loose.
Stir spices through and cook until fragrant.
Transfer mixture to the slow cooker, adding the tomatoes, beans and bay leaves. Cook on High for 3-4 hours or on Low for 6-8 hours.
Remove bay leaves and season to taste.
Serving suggestion: serve with tortillas or tacos, adding your favourite filings such as guacamole, salsa, sour cream and cheese.
30g plain flour Salt and pepper 6 thick slices veal shanks 30g butter 2 tbs olive oil 2 brown onions, roughly chopped 2 big carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, finely sliced 300ml chicken stock 1x400g can diced tomatoes 2 tsp fresh oregano or 1 tsp dried oregano 1 bay leaf
Season flour and coat the meat thoroughly. Heat the olive oil and butter in a frypan and seal the meat over a medium heat until it begins to brown.
Place the vegetables in the bottom of the slow cooker then place the browned meat on top.
Pour the tinned tomatoes and stock over the meat.
Add the bay leaf and fresh oregano. If using dried oregano wait until 1 hour before the end of cooking time.
Cook for 8 hours on Low setting or for 4 hours on High then 2 hours on low.