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RECIPES
BEEF BOURGUIGNON Serves 6-8
3 tablespoons flour
Sea salt and pepper
1.4 kilograms (3 pounds) beef chuck, cut into 2.5 centimetre (1 inch) cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 2.5-5 centimetre (1–2 inch) pieces
1 284 mililitre can beef broth
475 millilitres red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
450 grams 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® slow cooker and add remaining ingredients.
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 kilograms roasting chicken
120 mililiters 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 kilograms minced beef, cooked and drained
2 400 gram cans red, black or white beans, rinsed and drained
1 400 gram can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
125 grams beef stock
1. Add all ingredients to Crock-Pot® slow cooker.
2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
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