What's in your slow cooker today?

Beef chilli:

Chilli1.jpg


And to serve!

Chilli2.jpg


What a load of rubbish Dropbox! The images are the wrong way around even though they're the right way around when I view them in Dropbox!

Edit: Finally, sorted it but what a pain!
 
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Three medium red onions
Two peppers
3 cloves of garlic, crushed
A bunch of coriander stalks
800g beef shin, diced
2 cans chopped tomatoes
1 can of kidney beans
1 can of butter / haricot beans (whatever your preference)
3 teaspoons chilli powder (I used medium because a toddler is eating it too)
1 teaspoon cumin
1 teaspoon smoked paprika
A dash of Worcester sauce
Salt and pepper to taste

Fry off the onions, garlic and peppers in some oil until the onions soften. Add the chilli powder, cumin and smoked paprika and fry for a little more, coating all the veg in the spices. Add the tomatoes, beans, Worcester sauce, coriander stalks and beef shin, season to taste and transfer to the slow cooker and cook on low for 6 - 8 hours or until the beef shin falls apart. You can also cook it on high for 3 to 4 hours if you're in a rush.

I normally serve with rice along with cheese, creme fraiche / soured cream, and coriander on top. Last night we did wraps because we fancied them!
 
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I did a lamb joint on sunday, from the local butcher, plain and simple just plonked in the slow cooker with not a thing else.
8 hours later the result was really really nice, so very simple and like all the others that have tried this I was sceptical but the result was mouthwatering and tasty :)
 
Just a basic beef stew and I'll add some dumplings for the last hour:

Stewing beef
100g flour
3 stock cubes
Parsley and thyme
Black pepper
Combine the above, coat the beef and fry off to get some flavour
Veg: Carrots, turnip, parsnip, onion and a few new potatoes
2 pints or so of hot water, a splash of Worcester sauce, teaspoon of Marmite. tablespoon of tomato purée.

Dump it all in, stir it up then 7 hours on low then 1 hour on high for the dumplings to do. Mmmmm, looking forward to this later - served with crusty bread!
 
Flour or gravy granules will do it. I prefer flour because it doesn't overpower the natural flavours.

Try frying your meat and adding flour before putting it in the slow cooker though, you don't want clumps of flour in your gravy :)
 
peige said:
I did a lamb joint on sunday, from the local butcher, plain and simple just plonked in the slow cooker with not a thing else.
8 hours later the result was really really nice, so very simple and like all the others that have tried this I was sceptical but the result was mouthwatering and tasty :)
Click to expand...

How was it not bone dry? :confused:
 
Really? I would've thought most of the moisture would escape. Ours has a lid and it's fairly sturdy but with the heat inside it I just assumed some would escape and having added no extra liquid thought a joint would just dry out in 8 hours.
 
Gilly said:
Really? I would've thought most of the moisture would escape. Ours has a lid and it's fairly sturdy but with the heat inside it I just assumed some would escape and having added no extra liquid thought a joint would just dry out in 8 hours.
Click to expand...

I think if you used a really lean cut it'd definitely end up dry but anything with lots of connective tissue and fat would be awesome. It's similar to low-and-slow BBQ.
 
Inspired by this thread I have a curry in the slow cooker:

Chicken
Onion
Chopped tomatoes
Garam Masala
Turmeric
Coriander leaf (sparse amounts)
Ginger
Garlic

I wanted smoked paprika too for that additional depth of flavour but we seem to be out. Will be adding cream 15 mins before serving with rice.
 
CHokKA said:
Three medium red onions
Two peppers
3 cloves of garlic, crushed
A bunch of coriander stalks
800g beef shin, diced
2 cans chopped tomatoes
1 can of kidney beans
1 can of butter / haricot beans (whatever your preference)
3 teaspoons chilli powder (I used medium because a toddler is eating it too)
1 teaspoon cumin
1 teaspoon smoked paprika
A dash of Worcester sauce
Salt and pepper to taste

Fry off the onions, garlic and peppers in some oil until the onions soften. Add the chilli powder, cumin and smoked paprika and fry for a little more, coating all the veg in the spices. Add the tomatoes, beans, Worcester sauce, coriander stalks and beef shin, season to taste and transfer to the slow cooker and cook on low for 6 - 8 hours or until the beef shin falls apart. You can also cook it on high for 3 to 4 hours if you're in a rush.

I normally serve with rice along with cheese, creme fraiche / soured cream, and coriander on top. Last night we did wraps because we fancied them!
Click to expand...

Did a very similar one myself yesterday but with 1kg brisket thickly diced, 2 tins kidney beans, more chilli, cumin, paprika, more!! chilli and some dark chocolate. So so good :D
 
Gilly said:
Inspired by this thread I have a curry in the slow cooker:

Chicken
Onion
Chopped tomatoes
Garam Masala
Turmeric
Coriander leaf (sparse amounts)
Ginger
Garlic

I wanted smoked paprika too for that additional depth of flavour but we seem to be out. Will be adding cream 15 mins before serving with rice.
Click to expand...

Yeah that'll be a lovely curry when it's cooked. How long are you cooking it for?
 
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