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Slow cooker French onion beef recipe

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French onion beef recipe

Slow cooker French onion beef recipe. Just as day follows night, so does the slow cooker’s appearance. Yes, beef, you were great on the Barbie over the summer, but how I love you in this form. In this slow cooker French onion beef recipe, chuck steak is slowly cooked in red wine, with sweet carrots, fresh thyme and, of course, the flavour bomb that is French onion soup mix.

I swear this tastes as though you’ve put so much more effort into it than you have. Make a double batch and store it in the freezer. I have it on good authority that it makes a perfect pie filling!

11 Ingredients

* 1 1/2 tbsp olive oil

* 1.2kg beef chuck steak, excess fat trimmed, cut into 3cm pieces

* 1 brown onion, cut into thin wedges

* 2 carrots, peeled, coarsely chopped

* 3 garlic cloves, finely chopped

* 180ml (2/3 cup) red wine

* 40g pkt French onion simmer soup mix

* 7 fresh thyme sprigs, plus extra, to serve

* 1 1/2 tbsp cornflour

* Mashed potatoes, to serve

* Steamed green beans, to serve

4 Method / Steps

Step 1

Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add 1/2 the beef and cook, turning occasionally, for 8 minutes or until golden. Use tongs to transfer to the bowl of a slow cooker. Repeat with the remaining beef.

Step 2

Heat the remaining oil in the frying pan. Add the onion and carrot. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Pour the wine into the pan and simmer for 3 minutes or until reduced.

Step 3

Pour the onion mixture into the slow cooker. Add the French onion soup mix, thyme and 500ml (2 cups) water. Stir to combine. Cover and cook on HIGH for 3 hours 40 minutes or until the beef is tender.

Step 4

Combine the cornflour with 1 1/2 tbsp cold water. Add to the slow cooker. Stir until combined. Cover and cook on HIGH for 20 minutes or until the beef is very tender. Season. Serve, sprinkled with extra thyme, with mash and steamed green beans.

source – cooking365coza

Food and Drink

Roast chicken noodle soup recipe

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Roast chicken noodle soup recipe

Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.

Ingredients (6)

– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.

Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.

source – BBC

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Food and Drink

20-minute healthy bolognese recipe

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healthy bolognese recipe

20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.

Ingredients (12)

– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve

Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.

Step 3

Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.

source – tastecom

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Food and Drink

Lemon meringue scones recipe

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Lemon meringue scones

Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.

Ingredients (10)

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust

Method

Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.

Step 4

Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.

source – tastecom

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