Beast from the East Stew

Where is all this snow coming from? We need another cold weather warmer now. Bring in the stew

Serves 6-8

750g Stewing Beef

75g Plain Flour

250g Chestnut Mushrooms, quartered

1 Large Onion, chopped

1.25l Beef Stock

1 Sweede, Chopped

1 Turnip, chopped

1 tbsp Tomato Puree

2 tsp Dried Rosemary

2 tsp Dried Parsley

2, Garlic Cloves, crushed

1 tbsp Dijon Mustard

Couple of Shakes of Worcestershire Sauce

250ml Glass of Red Wine

Olive Oil

Salt and Pepper

1. In a freezer bag add the flour, salt and Pepper and the beef. Close up the bag and give a shake until the beef is coated. In a frying pan add the olive oil and heat over a medium heat and add the beef in batches. Cook the beef until it has browned. Put aside for later. 

2. In the frying pan add the onion, garlic and mushrooms. Fry for 2-3 minutes until onions have softened. Add more olive oil if not much oil in pan. 

3. In a slow cooker add the beef, onion, garlic, mushrooms and rest of the ingredients. Give this a good mix.

Leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

4. Serve with mash and carrots

Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Slow Cooker Chilli Con Carne

Days are getting shorter and colder. We need to warm our bellies and this dish delivers.

Serves 6

Before cooking

1 tbsp Plain Flour
1 Onion, chopped
1 Red Pepper, Chopped
2 Red Chillies, de seeded and roughly chopped
2 Garlic Cloves, crushed
500g Mince Beef
400g Can of Chopped Tomatoes
600ml Beef Stock
1 tsp Smoked Paprike
1 tsp Chilli Powder (strength your own choice, I used Hot)
1 tsp Cumin
2 tbsp Tomato Puree
400g Can Red Kidney Beans
50g Dark Chocolate
Olive Oil

1. Turn your slow cooker on. If you want to cook for longer put on low. If you want a quicker cook turn to high. If there is a removeable hob safe dish take out and put on hob with a bit of olive oil over a medium heat. If not use a frying pan. Add the onion and mince beef. Leave in til the meat begins to brown and the onion soften. Put the pan back in the slow cooker or add the frying pan contents to the slow cooker.

2. Add the rest of the ingredients apart from the chocolate and season. Give a stir. And leave for the following

-Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. 30 Minutes before end add the dark chocolate and stir. Leave for 30 minutes. Serve with rice or other side you would like. Can be stored and eaten later. Allow time to cool before putting in containers and storing in Fridge or Freezer.

After Cooking

Serving Suggestion