Slow cooker recipes.

rivlong
rivlong Posts: 29 Member
edited September 2024 in Recipes
I have just joined MFP, and since starting have been using my slow cooker alot. Last night I made a Spicy thai-style beef broth. I got all the ingredients ready in less than 10 minutes, bunged them in the slowc ooker and then went off to the gym. Really enjoyed it, so thought I would share and was wondering if anyone had any slow cooker recipes that they could share with me.

Ingredients

440g braising steak
2 beef oxo cubes
Coarsley chopped red chilli (number according to personal preference, I like a good kick so added 4 chillis)
3 cloves Garlic (crushed)
1 Onions (finelychopped)
Carrots (matchstick size) 2 cups
Oyster mushrooms 125g
Sweetcorn 165g tin
Chopped Tomatoes 400g
Squid Brand - Fish Sauce 1/2 cup

Chop the beef up into bite size chunks and brown. Add to slow cooker (set to high) or stock pot, along with other ingredients and add water until two thirds full. Leave it to cook for a couple of hours and get on with your life, I went to yoga and for a swim while mine was cooking. I would say it makes at least 6 portions, but they would be a tad on the large size. Nutritional information is below and the per serving size is from 6 servings, so adjust accordingly. I served it poured over a nest of medium egg noodles which is 217 calories.

Calories Carbs Fat Protein
Total: 1619 86 6 30
Per Serving: 270 14 1 5


Most of the calories come from the beef, for a lower calorie version you could substitute the beef for fish (I'm going to give it a go with river cobbler) and use a fish or chicken stock instead of beef, or quorn/tofu/soya and vegetable stock for the veggies out there. Also the fish sauce is quite high in sodium, so can be left out if you are on a low sodium diet or don't like it.

Replies

  • nickyevans
    nickyevans Posts: 216 Member
    Tonight we are having slowcooked chicken and mushrooms this is what I used:

    479g chicken breast
    150g button mushrooms
    1 red onion chopped
    1 large clove garlic crushed
    90ml white wine
    1 can Baxters Mushroom Potage
    2 sliced carrots
    basil & oregano and a good grind of pepper

    We are having it with pasta.

    Serves 3 possibly 4 and is around 350 calories
  • kimbaclay
    kimbaclay Posts: 81
    Last night we had, rich beef stew with root veg mash slow cooked

    Ingredients1 tbsp olive oil400g beef shin, chopped into 4cm chunks2 medium onions, peeled and chopped2 carrots, peeled and chopped2 celery stalks, chopped1 leek, the white part only, chopped4 garlic cloves, peeled and chopped2 tbsp tomato purée2 bay leavesFew fresh thyme sprigs, choppedFew fresh parsley sprigs, chopped 4 clovesA small piece of mace400ml red wine400 ml beef stock2 tbsp plain flour

    For the mash1 small celeriac (trimmed weight 500g)1 medium turnip or 2 small (trimmed weight 400g)1 medium swede (trimmed weight 500g)1 litre semi skimmed milk, most of which gets discarded1 sprig rosemary1 bay leaf1 tsp butterA grating of nutmeg

    METHODHow to make rich beef stew with root vegetable mash1. Preheat the oven to 160°C. Heat the olive oil in a large casserole, then cook the meat in batches until it is nicely golden-brown all over. Remove the meat with a slotted spoon and leave to the side in a bowl. Throw the onions, carrots and celery into the pan and cook on a fairly low heat for 15 minutes or until the vegetables have softened and gone slightly golden. For the last 2 minutes of cooking add in the garlic.
    2. Stir in spices and cook for 30 seconds then the tomato purée and cook for another minute. Add the flour. Add the bay leaves, thyme, parsley, mace, wine and stock. Pop the meat and all of its lovely juices back into the pan. Give it a good stir, then put the lid on and place in the oven for 2 and a half hours. You want the meat to be really soft and the sauce to thicken and become rich.
    3.To make the mash, chop all the veggies into small cubes and cover with the milk. Pop the herbs in then bring to a gentle boil for 20 minutes or until completely cooked through. Drain the milk and remove the herbs, then mash with a potato masher or ricer. Add the butter, and a tablespoon of the cooking milk, nutmeg and seasoning.
  • shezza737
    shezza737 Posts: 95 Member
    Both sound lovely, thanks.
    I need to dust off my slow cooker at somepoint and get into using it again.
    Have some receipes too so will add some soon as i can ;0)
  • MiNiMoNkI
    MiNiMoNkI Posts: 447 Member
    ANy vegetarian idea? i got a slow cooker for my birthday and a huge spice rack so really want to put them to use?? be very grateful
  • rivlong
    rivlong Posts: 29 Member
    Thank you, both those recipes sound yummy! I think I may have my cooking head on this weekend and make up a few different recipes and seperate them out into batches to freeze, so they will be added to my list.

    r.e. veggie recipes I made an aubergine and sweet potato curry the other night. Obviously play around with spices, according to personal prefernce and could add other veggies, e.g. carrots, swede, mushrooms. I just bunged it all in with a couple of cups of water before I went to bed and left it set to low, over night and served the following night with rice. Was a total of 759 calories and around 4 servings.

    400g Aubergine
    2 Sweet Potatoes
    1 large Potato
    1 Onion
    400g Chopped Tomatoes
    Vegetable Oxo
    1/2 tsp Chilli Powder
    1 tsp Cayenne Pepper
    2 tsp Curry powder
  • MiNiMoNkI
    MiNiMoNkI Posts: 447 Member
    wow that sounds awesome thank you
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