500 g stewing/gravy beef
2 cups of stock (may be chicken, vegetable, beef, lamb or any other you desire)
1 large onion, roughly chopped...
1 kg diced pumpkin OR 2 cups canned pumpkin puree
2 tbsp butter
6 cups vegetable or chicken stock
2 chopped carrots
1/2 diced onion
2 stalks chopped celery
2 tbsp minced garlic (about 2 cloves)
1 tbsp brown sugar
2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
pepper (to taste)
5 medium potatoes
2-3 stalks celery
1 onion, finely diced
garlic to taste (fresh or powder)
shredded ham or turkey
1.5 cups chicken or vegetable broth (stock)
1 cup water
salt & pepper
1 tbsp flour OR cornstarch (for thickening)
1-2 cup milk of choice (unsweetened coconut or rice milk work well as a dairy-free option)
shredded cheese (use dairy-free alternative or skip for dairy-free option)
2 tbsp olive oil
1 kg chicken thigh fillets
1 kg chicken drumsticks
1/3 cup white wine OR chicken stock
1 large onion, chopped
2 cups canned tomatoes
2 cloves garlic, crushed
400 g mushrooms, thinly sliced
2 carrots, chopped
2 celery sticks, chopped
1 cup kalamata olives, pitted
1 tsp salt
1/4 tsp ground black pepper
Can substitute carrots and mushrooms for red pepper, green pepper and/or zucchini or any combination of the above.
1 tbsp parsley, chopped
Salt and pepper
Brown chicken, onion and garlic in olive oil in a frying pan over medium heat.
Transfer chicken, onion and garlic to the crock-pot. Add other ingredients to the crock-pot and cook on high for 4 hours or on low for 8 hours.
Once cooked, stir through parsley and season with extra salt and pepper.
For white sauce:
Units: US | Metric
Serving Size: 1 (478 g)
+-1kg lamb leg roast
4 medium to large carrots
8 potatos (or as many as desired)
3 cloves garlic
6-7 sprigs of thyme
1 sprig of rosmary
a couple pinches of salt
Place lamb leg in the slow cooker, sprinkle with salt and the zest of half a lemon. Cover with 4 or 5 sprigs of thyme and the sprig of rosmary.
Peel and dice carrots. Dice potatos. Crush garlic
Scatter potatos, carrots and garlic over the lamb. Sprinkle with salt and the remaining lemon zest.
Squeeze the juice of the lemon over the top.
Put slow cooker on high and cook for 6-7 hours, or +-10 hours on automatic.
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