Crock Pot Beef Or Lamb Casserole Food

LAMB CASSEROLE IN THE SLOW COOKER

Steps:

• Cut the meat into large cubes, about 3-4 cm/ 1.5 inch. Dry very well with kitchen paper. Set aside.
• Chop onions and garlic and set them aside separately from the meat. Chop the bacon.
• Heat a Dutch oven or another heavy-bottomed pan. Add bacon. There is no need for oil, the bacon will render its fat. Cook for 2 minutes, stirring.
• Add onions and garlic, stir well and cook for another 3 minutes. Add tomato paste, stir well for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom as well, for about 1 minute. Pour the contents of the pan into the slow cooker.
• Wipe the pan clean with kitchen paper, be careful, it's hot!
• Place one batch of the meat cubes in a bowl, add a little of the flour, and toss well.
• Heat 1 tablespoon oil in the Dutch oven. Fry the meat pieces in 2 or 3 batches until golden, about 3-4 minutes per batch, turning the meat a few times in between. Only flour the next batch of meat just before it goes to the pan and add a little more of the oil between the batches. Don't overcrowd the pan or the meat will stew instead of searing. Transfer all the meat to the slow cooker.
• Peel the potatoes and the carrots. Cut them into larger chunks. Place in the slow cooker.
• Add thyme, rosemary, 2-3 bay leaves, salt, pepper, and stock. The amount of salt you need depends on the stock (Note 4).
• Turn on the slow cooker and cook for about 6 hours on high and about 8 hours on low.
• Once the meat and the potatoes are as tender as you want them to be, mix the corn starch and the water to obtain a thick paste. Whisk the slurry into the gravy. If the slow cooker is on high, the sauce will thicken almost instantly. If not, cover the pot again and simmer for about 5-10 minutes more until the sauce thickens.
• Adjust the taste with salt, pepper, Worcestershire sauce, and vinegar.

LAMB CASSEROLE

Steps:

• Toss diced lamb in plain flour with salt& pepper.
• Heat oil in large frypan and cook lamb until brown.
• Remove from pan and set aside.
• Add garlic, onion, carrots, wine and bring to boil.
• Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
• Return lamb to dish and bring to boil.
• Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
• When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
• Serve with a side of your choice.
• My husband likes this served with mashed potato and green beans.

CROCK POT BEEF CASSEROLE

Steps:

• Remove fat from meat and cut into pieces.
• Mix flour and dry mustard together.
• Roll meat in flour mixture.
• Spoon into crock.
• Mix all other ingredients and pour over meat.
• Cook on low for 8 hours.

CROCK POT BEEF OR LAMB CASSEROLE

Steps:

• Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
• Prepare vegetables and place in the bottom of the crock pot.
• Add herbs,garlic, salt and pepper to the veges.
• Add the meat to the crock pot.
• Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
• Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
• NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.

BEEF AND LAMB STEW

Steps:

• In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

CROCK POT RUSTIC LAMB STEW

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

CROCK POT LAMB AND BARLEY STEW

Steps:

• Place the meat, onion, turnips and carrots in the crock pot.
• Stir in the broth, beer, barley and all seasonings.
• Cover and cook on low for 8-10 hours.
• Stir in the parsley before serving.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.