The 30-year old Tower bible! |
I had been to Dublin yesterday for a meeting and visiting friends and middle son Martin afterwards, and travelled up and down with another friend who was meeting her daughter in Dublin, so it's been quite a weekend. When I came home tonight - dinner was ready. I just had to do the spuds (for teen daughter and me) and heat some rice for hubby, and that was that. No pressure.
Lovely colourful warm stew |
Pre-fry everything if you have time - no worries if not! |
We got our Slow Cooker as a wedding present nearly 30 years ago - it's a Tower and has a 2-litre capacity, so it's not enormous - but it's more than adequate for four-six people if they've got average appetites! I resurrected it in the past few months after years of not using it or only occasionally taking it down to see if it still worked, as a friend had been raving about hers. So I have enjoyed making some great comfort food with it. Today was great as I put on the dinner before going to Cork and when I came home about six hours later the dinner was done to perfection.
Beef and Pork Casserole with Mixed Vegetables
Ingredients
Finished dish |
- 500g/1lb stewing beef - cubed
- 300g/12ozs pork chops/steak - cubed
- 500ml/1pint beef stock (use a quality stock cube if no home made stock about)
- 250ml/glass red wine
- 6 chopped tomatoes
- 3tbsp tomato puree/paste
- 1 teasp. sweet paprika
- 1 teasp. hot paprika (optional - I use delicious smoked paprika from Spain, wonderful!)
- 1 teasp. Allspice
- 1 teasp. ground coriander
- 1 teasp. mixed herbs
- 1 tbsp fresh parsley chopped
- 3 carrots - sliced
- 3 peeled potatoes - diced
- small turnip/swede - diced
- 150g/6 oz button mushrooms - halved if big
- 2 onions - chopped
- 2 cloves garlic - chopped
- 2 Bay leaves.
At the start of cooking
(These spices and herbs give it a lovely North African exotic flavour but it's still non-threatening to traditionalists who love their casseroles tasty but not fiery!)
Method
- Preheat the Slow Cooker on High for about 30 mins.
- If you have time, brown the meat and onions and garlic in a little oil in a pan. This gives a bit of extra flavour to the dish.
- Add all the other ingredients and mix well.
- Transfer to the warmed Slow Cooker and mix well.
- Cover and cook for 4 hours on High, or if leaving all day turn it down to Low after a half-hour or so, and cook for around 7 hours.
- If you leave it longer don't worry as you can't burn the food or do too much damage as it doesn't really overcook.
Handy Hint:
Cut root vegetables smaller than you might for a stovetop dish as they take longer than the meat to cook to soft. Nothing worse than hard potatoes in a casserole! So ensure you leave enough time to thoroughly cook them. I assure you 4-5 hours on High was enough to cook them through for me. Enjoy with boiled Basmati Rice or for the ultimate in comfort food - mashed potatotes. I used Rooster spuds with lots of butter, a little milk, sea salt and freshly ground black pepper. Hard to beat it, worth a try. Hope you enjoy it and don't be put off by the long list of stuff you need. It's mostly in your kitchen cupboards.
Nearly gone! |
Ready to go! |