Helens beef casserole

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Helens beef casserole

  1. 1. Helen’s Beef Casserole 1 onion, finely chopped 1 clove of garlic, finely chopped 500 grams of casserole beef or gravy beef, diced 1 tablespoon of flour 2 tablespoons of tomato paste 1-2 dessert spoons of Worcestershire sauce (alter to taste) Salt & pepper to taste 1 ½ cups of water or beef stock - Put flour, seasoning, onion and beef into a freezer bag. Coat all ingredients well. - Mix tomato paste, Worcestershire sauce and water/stock together. - Transfer all ingredients to your slow cooker bowl and give them a good stir. - Cook on High for 4 hours or LOW for 8-10 hours. - Serve with mashed potato or rice or polenta. Note: Other vegetables such as mushrooms, celery, carrots and potatoes can be added. This recipe can also be cooked as a casserole in the oven. Follow instructions except cook the casserole in an oven proof dish on 180 degrees for about 2 ½ hours. Pea and Ham soup (this is soooo easy) 1 bacon hock or bacon bones 3 carrots chopped 3/4 sticks of celery chopped 1 bag of yellow split peas 5oo gms I think salt to taste water throw it all in and leave it on high till it sort of boils and turn to low. Lamb Chops – throw it all in and cook on low 2 onions sliced thickly sliced potatoes 1/2 cup of frozen peas 8 lamb chops 2 cups of beef stock or thereabouts salt & pepper
  2. 2. lots of thyme & rosemary a bit of cornflour some garlic bacon red pepper mint sauce Chicken in the slow cooker 500g chicken fillets 3 large potatos - sliced thinly 1 onion diced 2 carrots (or some pumpkin) sliced 1 can cream of chicken soup 2 teasp fresh parsley (i also added about 1/2 cup water) cook on low for about 4 hours - add frozen vegetables - i added brocolli, corn and beans and cook for further 2 hours Vegetable Soup 90gm butter 4 large carrots, diced 8 large potatoes, peeled and diced 2 sticks celery, diced 4 large onions, chopped 3 litres chicken or beef stock salt & pepper to taste 1 cup cream 2 tblspns chopped parsley Melt butter in a saucepan, add vegetable and cook for 15-20 mins - stirring occasionally. Place vegetables in slow-cooker, add stock and seasonings. Cover and cook on 1 (low) for 6-8 hours. Just before serving, add cream and parsley. *It is not necessary to cook vegetable in butter before placing the Slow Cooker, but it will enhance the flavour. CROCKPOT BEEF BURGUNDY 2 slices bacon -- chopped 1kg sirloin tip or round steak -- cut in 1 inch cubes 1/4 cup flour 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon marjoram
  3. 3. 1/4 teaspoon thyme 1/4 teaspoon pepper 1 clove garlic -- minced 1 cube beef bouillon -- crushed 1 cup Burgundy wine 2 tablespoons cornstarch In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes. NOTES : Can add 125 grams fresh mushrooms during last 15 minutes, if desired. Chicken Cacciatore 16-20 Chicken drumsticks 2 large onions sliced 4 crushed cloves of garlic 1 x 750mls of Italian cooking sauce 20 pitted Kalamata olives 1/2 cup white wine 1 cup chicken stock 10 button mushrooms quartered 2 tablespoon crushed basil 1 tablespoon chopped rosemary 1 tablespoon sugar Put chicken into bottom of slow cooker. Pour all other ingredients on top. Put the lid on and cook on LOW for 8-10 hours or HIGH for 4-5 hours. Serve with rice. Crock-Pot Meatballs Meatballs 500g beef mince 250g Italian sausage 2 eggs 1/4 cup of milk 1/2 cup dry breadcrumbs
  4. 4. 3 tablespoons grated parmesan cheese 1 crushed garlic clove Salt and crushed black pepper ~ In a bowl, beat eggs and add milk. ~ Add beef and Italian sausage & mix together. ~ Add rest of ingredients and mix until combined. ~ Shape the mixture into 2cm balls and place on a greased baking sheet. ~ Bake at 180`c for 15 minutes. ~ Add to crock pot. Crock-Pot Meatballs - Sauce 1 tin chopped tomatoes 1 small tin tomato paste 1 small onion chopped 1/2 green capsicum, diced 1 cup beef stock 1/2 cup red wine 2 garlic cloves crushed 1 tablespoon of oregano/basil/mixed herbs 1 teaspoon sugar ~ Mix all ingredients together and pour over the meatballs. Cover and cook on Low for 4 - 5 hours. Crockpot Lasagne 500g mince 1 med. onion, chopped 1 jar of your favourite spaghetti sauce Large container cottage cheese 1/2 cup grated parmesan cheese 1 egg lasagne noodles (no need to cook) 1 cup shredded mozzarella cheese (reserve 1/2 cup) Brown meat and onion in a frypan. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagne noodles (broken into small pieces to make them fit) and then top with cheese
  5. 5. mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours. ------------------------------------------------ Irish Stew 3 carrots, thinly sliced 2 onions, thinly sliced 450g (1lb) Potatoes, thinly sliced 8 Necks of lamb chops 550mls (1pt) chicken stock (boiling) Salt and Pepper 2 Bay Leaves Put all the vegetables into the Slow Cooker. Trim the chops of any excess fat and lay these on top of the vegetables. Add the seasoning, bay leaf and boiling stock. Cook for 6-8 hours on high or 10-14 hours on Auto. ------------------------------------------------ Braised Chicken with Onions, Potatoes and Peas 3 pounds boneless skinless chicken breast halves 2 tablespoons paprika – Hungarian 1 1/2 tsp salt 1 tsp pepper 6 large onions -- thinly sliced 1 tsp chicken bouillon powder 12 small red potatoes -- unpeeled and halved 1 10-ounce package frozen green peas 2 Tbs chopped parsley Rinse the chicken under cold water and pat dry. Season with the paprika, salt and pepper. Place all vegetables on the bottom of the crock pot, potatoes first, and then put the meat on top. Season with the bouillon powder. Cover and cook until vegetables are tender and the chicken is done. Cook 7 to 10 hours on low or 3 to 4 hours on high. ------------------------------------------------ Teriyaki Pineapple Chicken
  6. 6. 4-6 chicken breasts or tenderloins 1 can pineapple chunks 1 bottle / jar Teriyaki marinade Place chicken in crock pot, pour marinade on top. Drain half the juice from the pineapple and pour remaining juice and pineapple chunks into crock pot. Cook on low 4-6 hours. Serve over rice. ------------------------------------------------ Stew Provencal 2 x 375g cartons beef stock 1/3 C all-purpose flour 1-2 pork tenderloins (about 2 lbs), trimmed and diced 4 red potatoes, unpeeled, cut into cubes 2 C frozen cut green beans, thawed 1 onion, chopped 1 tsp salt 1 tsp dried thyme 1/2 tsp black pepper Combine 3/4 C beef broth and flour in small bowl, set aside. Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; mix well. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Stir flour mixture into slow cooker. Cook, uncovered, 30 minutes or until thickened. ------------------------------------------------ Basil Chicken 4 boneless, skinless chicken breasts 1/2 teaspoon pepper 1 tsp dried basil 1 can cream of celery soup 1/2 green pepper, sliced Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup.
  7. 7. Cover and cook on low 6 to 8 hours or high 4 hours. ------------------------------------------------ Lamb Shank Broth 1 or 2 lamb shanks water salt & pepper 1 carrot, diced 1 parsnip, diced 2 stalks celery, diced handful chopped parsley 1/2 turnip, diced 1 onion, diced 1/2 cup barley Allow lamb shanks, salt & pepper to simmer overnight in water almost to the top of the crock pot. Cool stock, skim off fat. Remove shanks and chop meat. Return meat to skimmed pot. Add all other ingredients and allow to simmer for at least 8 hours on low. ------------------------------------------------ Lamb Shanks L’Orange 4 lamb shanks 2 onions 3 oranges 1 lemon 1 cup dry white wine 1/2 cup chicken stock salt & pepper 2 bay leaves (or a spring of rosemary) 1 tbsp Grand Marnier or Cointreau extra orange
  8. 8. Trim fat from shanks and place in crock pot. Slice oranges, onions and lemon and arrange around and between shanks. Mix wine, stock, bay leaves, salt & pepper and pour over shanks. Cook on low for 8 hours. Remove cooked citrus slices and bay leaves and as much surface fat as possible. Place shanks on heated serving platter. Pour liqueur into liquid and heat on high, then pour over shanks. Serve with extra orange slices. EASY CROCK POT CHICKEN 1 to 1.5kg Chicken (breast, thigh - whatever takes your fancy) 1/3 cup dry white wine (or use apple juice or chicken broth) 2 chicken stock cubes 1 small onion, chopped 1/2 tsp dried Italian seasoning 1 tsp garlic powder 1/2 tsp dried tarragon 1/4 tsp crushed red pepper 1 can crushed tomotoes (un-drained) Trim fat from chicken and chop into large chunks (I chop mine to about half a palm size). Place chicken and all other ingredients into your crockpot, mix together. Cover and cook on high for 1 hour, then reduce to low and cook for another 3.5 hours. LAMB IN THE SLOW COOKER I kinda just made it up as I went along based on a recipe for Lamb Shank Ragu, so quantities aren't accurate. I used these little lamb chop thingies but I trimmed them of fat and cut the bone out, then chopped into big chunks. > 3 medium carrots, chopped into 1cm pieces > 4 medium potatoes quarted- skin on > a good handful of frozen peas (or equivalent in dehydrated peas) > a handful of frozen corn kernals > 2 stalks of celery chopped into 1cm pieces > whatever lamb you have (chops, shanks etc)
  9. 9. > Trim the lamb of fat and bones if desired (if using shanks, leave on the bone) > Coat the lamb in flour (no need to coat shanks) and pan fry till brown. > Add an onion, quartered (or cut finer if you like) > Pour in about 1 cup red wine to deglaze the pan > Add a few sprigs of rosemary and a couple of bay leaves > Add 2 x 400g tins chopped tomatoes > Put everything into crock pot on LOW setting and cook for 6-8 hours > Add a bit of beef stock if you need more liquid > If you used shanks, cut meat from the bones and add back to the casserole Mine cooked for 8.5 hours actually and the meat just melted in the mouth Pork Chops & Potatoes in Mustard Sauce 6x 4oz pork chops (i used 3 that together weighed 800g but only 2 adults and 2 toddlers - probably even 2 would have been heaps for us) 1 can of cream of mushroom soup 1/4 cup chicken stock 1/4 cup dijon mustard 1/2 tsp dried thyme 1tsp crushed garlic black pepper 6 medium spuds - thinly sliced (i only used 4 and left skin on) 1 onion If you feel like it brown pork chops (not really necessary but would if you want it to 'look nice' for guests iykwim - i didn't, and probably won't bother next time). Mix soup, mustard, thyme, garlic and pepper in crock pot. add spuds and onion and stir to coat. place chops on top and cook for 8-10 hrs on low or 4-5hrs on high Spaghetti Sauce 2 medium onions finely chopped 2 cloves garlic minced 2 tsp oil about 500 gms minced beef 1 large carrot finely grated 1x 400gm tin tomoatoes 1/2 cup tomato paste
  10. 10. 1 cup hot water 3 tbsps instant beef stock powder 1 tsp brown sugar 1/2 tsp orgegano 1/2 tsp salt 1/2 tsp paprika Cook the garlic and the onion in a fry pan using the oil. Then add with all of the other ingredients into the slow cooker. Cook on low for 6-8 hours stiring occasionally. An hour before serving taste the sauce and adjust the seasoning if need be. When I made this recipe the sauce became a lot finer in consistency than what it is when you make it on the stove. The recipe makes about 6-7 cups of sauce.

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