Fireside Beef Stew
Ingredients
450g boneless beef
200g butternut squash (peeled, seeded and cut into
2cm cubes)
1 small onion cut into wedges
1 clove garlic (crushed)
200g beef broth
100g passata
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
¼ teaspoon black pepper
1/8 teaspoon allspice
2 teaspoons cornour
150g green beans
Directions
1. Trim fat from the meat and cut into 2cm cubes then place in the slow cooker along
with the squash, onion, garlic, broth, posata, Worcestershire sauce, mustard pow-
der, pepper and allspice.
2. Place the lid on the slow cooker and cook on LOW for 8-9 hours or on High for 4-5
hours.
3. After the cooking cycle stir in the cornour and green beans and cook for a further
15 minutes on HIGH.
Chicken Curry
Ingredients
500g boneless skinless chicken breast cut into 2.5cm cubes
250g peeled and chopped potatoes
175g sliced carrot
125g coarsely chopped cooking apple
100g chopped onion 1 clove of garlic (crushed)
1 Jalapeno pepper nely chopped
1 teaspoon instant chicken bouillon
75ml water 200g coconut milk
3 tablespoons plain our 3tablespoons curry powder
1 teaspoon cumin 1 teaspoon salt
Directions
1. Place the chicken, our, curry powder, cumin and salt in a large plastic bag and
shake to coat the chicken.
2. Place potatoes, apple, onion, garlic, jalapeno pepper and chicken bouillon in the
slow cooker, top with the chicken and pour water over.
3. Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for
3-3½ hours.
4. After the cooking cycle add the coconut milk and cook on HIGH for a further 30
minutes
