Morphy Richards SC48696 - Manual (Page 12)

12
Recipes - Meat
Method:
1 Melt the butter in a pan, add the beef, onion and
garlic and cook until the beef is browned and the
onions are soft.
2 Add in the potatoes, sugar, milk, peanut butter,
fish sauce and curry powder. Stir well.
3 Stir in the stock and bring to a simmer.
4 Transfer to the Cooking Pot, cover with the Glass
Lid.
5 Cook for approximately 8-10 hours on Low or
4-6 hours on High.
At the end of the cooking time, it may be
necessary to thicken the sauce.
Ingredients:
3.5L 6.0L
• 40g 60g Butter
• 700g 1kg Stewing beef, cubed
• 1 2 Onion(s), chopped
• 3 4 Garlic cloves, crushed
• 4tbsp 6tbsp Peanut butter
• 400g 800g Coconut milk
• 500g 700g Potatoes, quartered
• 3tbsp 4tbsp Curry powder
• 3tbsp 4tbsp Thai fish sauce
• 3tbsp 4tbsp Soft brown sugar
• 500ml 1L Beef stock
• Salt and pepper to taste
Thai beef curry
Method:
1 Heat the oil in a pan. Brown the beef and onions.
2 Transfer the beef and onions to the Cooking Pot.
3 Mix in the rest of the ingredients.
4 Cover with the Glass Lid. Cook for approximately
6-8 hours on Low or 3-5 hours on High.
5 Mix the corn flour with a little water to make a
thin paste. Stir into stew to thicken.
Optional: Add dumplings to the top of the stew
for the final 30 minutes-1 hour and leave to cook.
Ingredients:
3.5L 6.0L
• 1tbsp 2tbsp Vegetable oil
• 500g 800g Beef, cubed
• 400g 700g Potatoes, cubed
• 400g 700g Carrots, sliced
• 2 medium 3 large Leeks, sliced
• 1 2 Onion(s), chopped
• 1L 1.5L Beef stock
• 1tbsp 3tbsp Corn flour
• 2tsp 3tsp Mixed herbs
• Salt and pepper to taste
Beef Stew
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