Recipes – Slow Cook

Cook time

• Up to 48 hrs

Ingredients

• Beef Bones: 3–4 lbs mixed bones (e.g., marrow, knuckle, neck, or oxtail).
• Aromatics: 2 large carrots, 2–3 celery stalks, and 1 large onion (roughly chopped).
• Acid: 2 tbsp Apple Cider Vinegar (essential for extracting minerals from bones).
• Seasonings: 4–5 smashed garlic cloves, 2 bay leaves, 1 tsp whole black peppercorns, and salt to taste.
• Water: Enough to cover the ingredients (typically 10–12 cups).

Method

1. Roast the Bones: Preheat your oven to 400°F (200°C / 180°C Fan). Place bones in a single layer on a baking sheet and roast for 30–45 minutes until deeply browned.
2. Combine: Transfer roasted bones and any pan juices to the slow cooker. Add the chopped vegetables, garlic, vinegar, and seasonings.
3. Cover with Water: Pour in enough cold filtered water to fully submerge the bones, leaving about an inch of space at the top.
4. Slow Cook: Set the slow cooker to Low. Cook for at least 12–24 hours (up to 48 hours for maximum collagen extraction). Check occasionally to ensure bones remain submerged, adding more water if necessary.
5. Strain: Use tongs to remove large solids, then strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl.
6. Cool and Skim: Let the broth cool to room temperature before refrigerating overnight. Once chilled, a layer of fat (tallow) will solidify on top; you can skim this off and discard it or save it for cooking.
7. Store in a refrigerator in an airtight container for up to 5 days, or freeze for up to 6 months.

The Skimmed Fat

This will keep in the refrigerator for around 7 days but if it turned into tallow it will keep 12 to 18 months in the refrigerator.

1. Melt and Simmer: Place the skimmed fat in a slow cooker or saucepan on low heat.
2. Evaporate Moisture: Simmer with the lid slightly ajar for 5–6 hours until any liquid at the bottom evaporates and the fat is perfectly clear.
3. Strain: Pour the hot fat through a fine-mesh sieve lined with several layers of cheesecloth to catch any remaining beef bits.
4. Seal: Store in an airtight glass mason jar

• Signs of Spoilage – Discard the fat if you notice any of the following:
• Odours: A sour, pungent, or “soapy” smell (rancidity).
• Appearance: Visible mold growth or significant darkening/yellowing.
• Texture: A rough, grainy texture or a bitter taste

Preparation time

• 15 mins

Cook time

• 8 hours on low

Ingredients

• 1.5 lbs beef stew meat (braising/stewing steak cut into 1-inch cubes)
• 1 litre beef broth (ensure it’s a high-quality, additive-free bone broth or homemade)
• 4 large carrots (peeled and chopped into chunks)
• 3 large parsnips (peeled and chopped)
• 1 medium sweet potato (chopped into cubes)
• 1 large onion (chopped)
• 3 stalks celery (chopped)
• 1 Tbsp thyme (dried or fresh)
• 1 Tbsp rosemary (dried or fresh)
• 1 tsp sea salt (or to taste)
• ½ tsp black pepper (or to taste)
• Couple cloves of garlic crushed (optional)
• 50 to 100g pearl barley (optional)

Method

1. Add all ingredients into a slow cooker.
2. Mix everything well to combine.
3. Cover the slow cooker and cook on the low setting for 8 hours, or until the meat is completely tender and the vegetables are soft.
4. If you require a thicker stew, whisk together 1-2 tablespoons of cornflour with an equal amount of cold water until smooth. Stir it into the simmering stew and cook for another few minutes until it thickens. 

Quantity

• Serves 4

Cook time

• 8 hours on low, or 4-5 hours on high

Ingredients

• 2 lbs beef stew meat (braising/stewing steak cut into 1-inch cubes)
• 1 lb baby potatoes, halved
• 4 large carrots thickly sliced
• 1 large onion
• 250 – 350 ml dry red wine
• 700 ml – 1 litre beef broth ( or stock if broth is not available)
• 1 large sprig fresh rosemary or 1 tsp dried
• 2 bay leaves
• 4 cloves garlic, minced or crushed
• 2 tbsp tomato puree
• salt and black pepper
• 30 g flour
• 1 tbsp Worcestershire sauce – ensure UPF free version or make your own
• Olive oil

Method

1. Pat the beef dry, season with salt and pepper, dredge in flour and sear in the olive oil. Best done in batches then placed in the slow cooker.
2. In the same pan, sauté the onion and garlic for 2-3 minutes.
3. Add the tomato puree and cook for 1 minute until it darkens slightly.
4. Add the red wine and simmer for 2 minutes then pour into the slow cooker.
5. Add the rest of the ingredients, stir gently.
6. Slow cook on low for 8 hours or high for 4-5 hours until the beef is fork tender.
7. Optional – for a thicker sauce, mix 2 tbsp of cornflour with the same amount of cold water and stir into the stew 30 minutes before serving.
8. Remove the bay leaves and rosemary stalk, serve with crusty bread.

Quantity

• Serves 6 to 8

Preparation time

• 25 mins

Cook time

• 4 hours

Ingredients

• 1 can (29 ounces) tomato puree
• 1-1/2 cups plain yogurt
• 1/2 large onion, finely chopped
• 2 tablespoons olive oil
• 4-1/2 teaspoons minced fresh ginger root
• 4 garlic cloves, minced
• 1 tablespoon garam masala
• 2-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 1 jalapeno pepper, halved and seeded
• 1 bay leaf
• 1 tablespoon cornflour
• 1 cup heavy whipping cream
• Hot cooked basmati rice
• Chopped fresh coriander (optional)

Method

1. In a 5 litre. slow cooker, combine the first 13 ingredients.
2. Add chicken, jalapeno and bay leaf.
3. Cook, covered, on low 4 hours or until chicken is tender.
4. Remove jalapeno and bay leaf.
5. In a small bowl, mix cornflour and cream until smooth; gradually stir into sauce.
6. Cook, covered, on high 15-20 minutes or until sauce is thickened.
7. Serve with rice.
8. If desired, sprinkle with coriander.

Quantity

• Serves 8

Preparation time

• 15 – 20 mins

Cook time

• 4 – 6 hours on low or 2 to 3 hours on high

Ingredients

• 1.5 lbs of beef for cottage pie or lamb for shepherds pie
• 1 medium onion diced
• 2-3 cloves garlic, minced or crushed
• approx. 300 g frozen (or fresh) mixed vegetables (peas, sweetcorn, carrots chopped to same size as peas)
• 120 ml beef broth or stock
• 1-2 tbsp tomato puree
• 1 tbsp Worcestershire sauce – ensure UPF free version or make your own
• 1 tsp dried thyme or rosemary
• salt and pepper to taste
• 600g to 1 kg mashed potato – made fairly firm using just enough butter and milk and preferably using a floury potato such as Maris Piper to avoid the mash going soggy in the slow cooker.
• optional – grated cheddar

Method

1. Brown the meat with the onion and garlic.
2. Drain the excess fat.
3. Stir in the tomato puree, Worcestershire sauce, beef broth, thyme (or rosemary), salt and pepper.
4. Simmer for about 5 mins until it slightly thickens.
5. Transfer into the slow cooker and stir in the vegetables.
6. About an hour before serving, if necessary thicken the mixture by stirring in a mix of cornflour and water (in equal quantities), adding slowly and stirring until the correct consistency is reached.
7. Cover with the mashed potatoes and spread evenly.
8. If topping with cheese, sprinkle over the mash about half hour before serving.

Quantity

• serves 6

Cook time

• 6-8 hours on low or 3-4 hours on high

Ingredients

• UPF free sausages, 8 thick sausages or 12 chipolatas
• 1 tin (400g) cannellini, butter or haricot beans, drained and rinsed
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery sticks, diced
• 2 garlic cloves, minced or crushed
• 1 tin (400g) chopped tomatoes
• 1 tbsp tomato puree
• 150ml chicken or vegetable stock
• 1 tsp dried thyme

Method

1. Grill or fry the sausages until ‘browned’ on all sides, then add them to the slow cooker.
2. Fry the onion, carrots, and celery in a pan with olive oil for 5 minutes until softened. Add the garlic and cook for 1 more minute then add to the slow cooker
3. Pour in the tomatoes, tomato puree, beans, stock, and herbs. Season with extra salt and pepper if needed.
4. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours

Quantity

• 4 servings

Cook time

• 6-8 hours on low or 3-4 hours on high

Ingredients

• 2 large onions chopped (no need to peel)
• 3 carrots chopped
• 3 celery stalks roughly chopped.
• 4–5 cloves of smashed garlic
• approx. 100g of mushrooms (adds “umami” richness)
• 2 bay leaves
• 1 tsp whole peppercorns
• handful of fresh parsley or thyme.
• cold, filtered water – enough to cover the vegetables by about 1 inch.

Method

1. Place all chopped vegetables, herbs, and spices into the slow cooker. For a darker, richer “brown” stock, roast your onions and carrots in the oven at 400°F (200°C) for 20 minutes before adding them to the slow cooker. 
2. Add enough water to cover the vegetables by about 1 inch. Avoid overfilling; leave about an inch of space at the top.
3. Slow Cook: Set to LOW for 6 to 8 hours or HIGH for 4–5 hours. Cooking on low generally results in a clearer, more nuanced stock.
4. Turn off the heat. Use a slotted spoon to remove the large vegetable chunks, then pour the liquid through a fine-mesh sieve into a large bowl. Don’t squeeze the cooked vegetables too hard if you want a clear stock; if you want a thicker, “muddier” broth, you can press them slightly.
5. Let the stock cool to room temperature before transferring to containers. Store in the refrigerator for 5 to 7 days or freeze for for up to 6 months.

Quantity

• 1.5 to 2 litres

The FREE Version

• Keep a gallon-sized freezer bag to collect onion ends, carrot peels, and herb stems. Once full, dump the frozen scraps directly into the slow cooker and follow the same steps.