Meaty and flavoursome stew

Beef, Bean and Chorizo Stew

This recipe includes high quantites of meat. I think that 1kg of chuck steak could be used instead of 1.5kg. The chorizo sausages don't add much flavour to it and can be easily left out.

Ingredients (serves 6)
1/4 cup olive oil
1.5 kg chuck steak, diced
2 medium brown onions sliced thickly
4 cloves garlic, crushed
1 tablespoon hot paprika
2 chorizo sausages sliced thinly
1/4 cup tomato paste
2 x 400g crushed tomatoes
2 tablespoons finely chopped fresh thyme
1 cup dry red wine
2 x 300 cans white beans rinsed, or drained

1. Heat 2 tablespoons of the oil in large frypan; cook beef, in batches, until browned.
2. Heat remaining oil in same pan; cook onion, garlic, paprika and sausages, stirring until onion softens.
3. Place beef, undrained tomatoes, paste, thyme and wine in slow cooker. Add onion mixture from frypan. Stir ingredients and set slow cooker to low setting.
4. Cook on low for 2 hours or until meat is tender. Remove lid, add beans and stir until heated through.

Serve and enjoy!

Source: The Australian Women's Weekly Cook, 2006, page 221.

Beef and Vegetable Curry

Beef and Vegetable Curry

Save precious time with this slow-cooker recipe that’s wholesome and delicious.

Ingredients (Serves 8)

2 tablespoons Alfa One rice bran oil

1.25 kg gravy beef, trimmed, cut into 3 cm cubes

2 medium brown onions, halved, sliced

½ cup korma curry paste

750g lady christl potatoes, unpeeled, cut into 2cm cubes

½ cauliflower, cut into small florets

2 x 400g cans diced tomatoes

1 cup beef stock

1 cup frozen baby peas

Steamed basmati rice, plain yoghurt and chopped coriander, to serve.

Method

Heat half the oil in either a fry pan or slow cooker over medium –high heat. Cook beef, in batches, for 3-4 minutes or until browned all over. Transfer to a plate.

Heat remaining oil. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add onion mixture to slow cooker. Add potato, cauliflower, tomato and stock. Return beef and juices to slow cooker. Season with salt and pepper. Stir to combine. Cover with lid. Turn cooker on low.

Cook for 8 hours or until beef is tender, stirring halfway through cooking. Stir in peas. Serve with rice, yoghurt and coriander.

Source

Super Food Ideas- August 2010, Page 30

Recipe by Kim Coverdale

http://www.taste.com.au/recipes/25305/beef+and+vegetable+curry

Ratatouille

Ratatouille

½ cup olive oil

2 medium green zucchini, chopped coarsely

2 medium yellow zucchini chopped coarsely

1 large eggplant, chopped coarsely

1 medium red capsicum, chopped coarsely

1 medium green capsicum, chopped coarsely

2 medium red onions, chopped coarsely

4 cloves garlic chopped finely

800g can whole peeled tomatoes

1 fresh small red chilli

1 strip orange rind

½ teaspoon coriander seeds

2 bay leaves

1 sprig fresh basil

1 tablespoon red wine vinegar

1)    Heat 1 tablespoon of the oil in fry pan; cook zucchini, stirring until browned. Remove from pan. Heat another tablespoon of the oil; cook eggplant, stirring until browned. Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.

2)    Heat remaining 2 tablespoons of oil in pan, cook onion and garlic, stirring until onion is soft. Add crushed tomatoes; bring to the boil. Reduce heat, simmer, uncovered , until thickened to a sauce consistently.

3)    Place all ingredients in slow cooker and add chilli, rind, seeds, bay leaves  and basil. Set cooker on low and leave for 3 hours or until vegetables are tender. Stir in vinegar; remove bay leaves and rind before serving.

Source: Women’s Weekly Stew, braises and casseroles-2008, page 302.