Butternut Squash Soup

Servings: 4-6
Preparation Time: 20 min.
Cooking Time: 6-8 hours
INGREDIENTS:
• 6 cups butternut squash, diced (about 3 lbs.)
• 2 apples, peeled, cored and diced (granny smith are good)
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1 clove of garlic, diced
• 2 cups chicken stock (or more if desired)
• ½ tsp. dried sage
• 1 ½ tsp. dried thyme
• ½ tsp. sea salt
• ¼ tsp. ground black pepper
• 1 cup almond milk
• 6 slices bacon for garnish, cooked crisp and crumbled
• 1/2 tbsp. parsley for garnish, finely chopped
• ½ tbsp. chives for garnish, finely chopped

DIRECTIONS:
1. Put all the ingredients except the almond milk, parsley and chives into a slow cooker and stir well to combine.
2. Cook for 6-8 hours on low.
3. When finished cooking stir in the almond milk.
4. Transfer the soup, in batches to a blender and blend until smooth. Alternatively use a stick hand blender and blend in the slow cooker until smooth. Add more stock if you desire a thinner consistency.
5. Adjust the seasoning to taste if required.
6. You make set aside for later and then warm up in a pot when ready to serve.
7. Serve with a garnish of diced bacon, parsley and chives.

Portuguese Chouriço and Kale Soup

Servings: 4
Preparation Time: 15 min.
Cooking Time: 4-5 hours
INGREDIENTS:
• 1 lb. chourico, ⅛” slices, reserve 2 slices for garnish
• 2 medium red onions, diced
• 1 lb. kale, roughly diced (stems removed)
• 2 tbsp. extra-virgin olive oil
• 3 medium white waxy potatoes
• 4 garlic cloves, crushed
• 2 bay leaf, fresh preferably
• 2 pt. chicken stock/broth
• 1 cup water
• ¼ tsp. salt
• Black pepper to taste
DIRECTIONS:
1. Add all the ingredients to the slow cooker and stir.
2. Cook on low for 4-5 hours.
3. Give the pot a good stir. Check for seasoning and adjust if necessary.
4. Serve garnished with 2 slices of chourico.
Split Pea Soup

Servings: 4
Preparation Time: 10 min.
Cooking Time: 8-9 hours on low 5-6 hours on high
INGREDIENTS:
• 1¼ cups dried split peas, well rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup celery, diced
• 2 garlic cloves, diced
• 2 tsp. dried basil
• 2 bay leaves
• ½ tsp. dried rosemary
• ½ tsp. black pepper
• 1 tsp. sea salt
• 4 cups chicken stock (alternatively use vegetable stock or water to make it vegetarian/vegan)
• 2 tbsp. fresh parsley, diced
DIRECTIONS:
1. Add all the ingredients except the parsley to the pot and stir. Cover.
2. Cook on low for 9-10 hours or on high for 5-6.
3. A ½ hour before cooking is finished, add ½ the parsley and stir in. If the soup is too thin for your taste turn up to high (if on low) and leave the lid off.
4. Serve garnished with parsley.
Leek and Potato Soup

Servings: 4
Preparation Time: 15 min.
Cooking Time: 3-5 hours
INGREDIENTS:
• 2 tbsp. butter
• 5oz. sweet potato, small dice
• 5oz. white potato, peeled and small dice
• 1 pt. chicken stock
• 1lb. leeks, sliced thinly
• ¼ pt. almond milk
• 2 tbsp. corn, arrowroot or tapioca flour
• salt and black pepper to taste
• 2 tbsp. chives, finely chopped
DIRECTIONS:
1. Add the flour with the chicken stock and mix well. Add all the other ingredients, reserving 1tbsp. parsley for garnish, to the cooker and stir.
2. Cook on low for 6-7 hours or on high for 3 hours.
3. A ½ hour before finishing cooking mix the flour with a little water until smooth and stir in the soup.
4. If you would like a smooth soup, you can blend the soup in a food processor or blender in batches or with a stick hand blender.
5. Serve garnished with chopped chives.
Fresh Basil and Sweet Potato Soup

Servings: 4
Preparation Time: 10mins.
Cooking Time: 3 hours
INGREDIENTS:
• 2 sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 medium carrots, diced
• 1 ¾ cups coconut milk, (140z. can)
• 1 cup vegetable broth
• 2 garlic cloves, crushed
• 1 tbsp. dried basil
• ½ cup fresh basil, chopped
• salt and black pepper, to taste
DIRECTIONS:
1. Reserve 4 basil leaves for garnish. Add all the ingredients to the cooker and stir.
2. Cook on high for 3 hours.
3. Blend the soup until smooth in a food processor or blender in batches or with a stick hand blender.
4. Serve garnished with a basil.
Thai Red Curry and Butternut Soup

Servings: 4
Preparation Time: 15 min.
Cooking Time: 4-6 hours
INGREDIENTS:
• 1 large butternut, roughly diced (skin on or off)
• 2 cups chicken stock
• 1 small red onion, diced
• 1 ½” fresh ginger, finely diced
• 5 garlic cloves, crushed
• 2 medium carrots, diced
• 2 tbsp. Thai red curry paste, or to taste
• 1 tbsp. cilantro, finely chopped
• 1 tbsp. cilantro leaves, whole for garnish
• 1 ¾ cups coconut milk, (14oz. can)
• Salt and black pepper to taste
DIRECTIONS:
1. Add all the ingredients except cilantro leaves to the cooker.
2. Cook on low for 4-6 hours.
3. Blend the soup until smooth in a food processor or blender in batches or with a stick hand blender.
4. Serve garnished with cilantro leaves.

Butternut Black Bean & Sweet Potato Chili

Servings: 6-8
Preparation Time: 20 min.
Cooking Time: 4-5 hours
INGREDIENTS:
• 2 cups butternut, medium dice (skin on or off)
• 2 cans black beans, drained (14-15oz.)
• 1 medium onion, diced
• 1 bell pepper, red or yellow, chopped
• 3 garlic cloves, crushed
• 2 tbsp. olive oil
• 3 cups chicken stock, use vegetable stock to make it vegetarian
• 1 medium sweet potato, peeled and diced
• 3 ½ cups chopped tomatoes, (2 x 14.5oz. cans)
• ½ tsp. picante (hot) smoked paprika
• 1 tsp. cumin, ground
• 2 tbsp. parsley, finely chopped
• 1 ½ tsp. oregano, dried
• 2 tsp. chili powder, or to taste
• Salt and black pepper to taste
DIRECTIONS:
1. Add the oil to a large pan and sauté the onions, garlic and peppers for about 6 minutes.
2. Add to cooker.
3. Reserve 1 tbsp. chopped parsley.
4. Add all the other ingredients to the cooker and stir.
5. Put the lid on and cook on low for 4-5 hours.
6. Serve garnished with chopped parsley.

Paprika Chicken Chili

Servings: 4
Preparation Time: 15 min.
Cooking Time: 6-8 hours on low 4 hours on high
INGREDIENTS:
• 2 lb. chicken breast or thigh, skinless and debone
• 3 stalks celery, diced
• 1 bell pepper, green diced
• 1 large onion, diced
• 5 garlic cloves, crushed
• 1 large carrot, peeled and diced
• 2 cups chicken stock
• 1 ¾ cups chopped tomatoes, (14.5oz can)
• 1 ¾ cups tomato passata/pureé
• 2 tsp. chili powder, or to taste
• 1 tbsp. picante (hot) smoked paprika
• Salt and black pepper
DIRECTIONS:
1. Add the oil to a large pan and sauté the onions, celery, garlic and carrots for about 6 minutes. Add to cooker.
2. Add all the other ingredients and stir.
3. Cook for 6-8 hours on low or 4 hours on high.
Ground Beef and Pumpkin Chili

Servings: 6
Preparation Time: 30 min.
Cooking Time: 6-8 hours
INGREDIENTS:
• 2 lbs. ground lean beef
• 2 tbsp. olive oil
• 4 cups pumpkin, medium diced
• 1 large onion, diced
• 1 ¾ cups chopped tomato, (14.5oz can)
• 1 ¾ cups tomato passata/pureé
• 1 tbsp. tomato concentrate/paste
• 6 garlic cloves, crushed
• 2 bay leaf, preferably fresh
• 1 ½ cups chicken or beef stock
• 2 tbsp. chili powder, or to taste
• 1 ½ tsp. cumin, ground
• 1 tsp. fennel seeds
• ½ tsp. cayenne pepper
• ¼ tsp. cinnamon, ground
• Salt and black pepper
• Cilantro for garnish
DIRECTIONS:
1. Add 2 tbsp. olive oil to a large pan and on medium high heat brown the ground beef.
2. Add the cooked beef and the remaining ingredients to the cooker.
3. Put the lid on and cook on low for 6-8 hours.
4. Serve garnished with cilantro.
Bacon Beef and Bean Chili

Servings: 4-6
Preparation Time: 15 min.
Cooking Time: 8 hours
INGREDIENTS:
• 2 ½ lb. chuck or stewing beef, about ½” cubes
• 1 lb. smoked or cured bacon, thick cut in ½” slices
• 1 medium onion, diced
• 1 ¾ cup red beans, or canned beans of choice (14oz. can)
• 3 cloves garlic, crushed
• 3 ½ cups chopped tomatoes, (2 x 14.5oz. cans)
• ½ cup tomato concentrate/paste
• 1 cup beef stock
• 2 tbsp. chili powder, or to taste
• 1 tsp. cumin, ground
• 2 tsp. smoked picante (hot) paprika
• ½ tsp. cayenne pepper
• 2 tsp. sea salt
• 1 black pepper
• 4-6 tbsp. plain yoghurt or sour cream, for garnish
• 1 fresh tomato for garnish, diced
DIRECTIONS:
1. Add all the ingredients to the cooker except the garnishes and cook for 8 hours on low.
2. Serve garnished with a tbsp. yoghurt or sour cream and some diced fresh tomato
Vegetable Chili

Servings: 4
Preparation Time: 15min.
Cooking Time: 7-8 hours on low 4-5 hours on high
INGREDIENTS:
• 1 medium zucchini/courgette
• 2 bell peppers, red and yellow, medium dice
• 1 medium sweet potato, medium dice
• 1 medium onion, diced
• 1 carrot, peeled medium diced
• 1 stalk celery, diced
• 2 gloves garlic, crushed
• 2 tsp. chili powder, or to taste
• 1/4 tsp. smoked picante (hot) paprika
• 1 ¾ cups chopped tomato, (14.5oz. can)
• 1 ¾ cups frozen sweet-corn, (or 14oz. can)
• 1 ¾ cup kidney beans, drained (14oz. can)
• 1 tbsp. tomato concentrate/paste
• 1 cup vegetable stock
• 1 tbsp. parsley, finely chopped
• 1 tbsp. chives, finely chopped for garnish
• 4 tbsp. plain yoghurt, for garnish
• salt and black pepper
DIRECTIONS:
1. Add all the ingredients except yoghurt and chives cooker and stir.
2. Put the lid on and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Serve garnished with chives and yoghurt.

Mexican Chicken and Chocolate Mole Chili

Servings: 6
Preparation Time: 15 min.
Cooking Time: 6 hours
INGREDIENTS:
• 2 lb. chicken legs and thighs, skin off
• 2 tbsp olive or coconut oil
• 1 medium onion, diced
• 4 cloves garlic, crushed
• 7 fresh tomatoes, peeled, seeded and diced
• 5 dried ancho chili peppers, rehydrated and finely chopped
• 2 ½ oz. dark chocolate (72% or more)
• ¼ cup cashew or almond butter
• 1 tsp. cumin, ground
• ½ tsp chili powder, or to taste
• ½ tsp. cinnamon, ground
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 1 avocado, diced for garnish
• cilantro, roughly chopped for garnish
• 1 jalapeño, sliced for garnish
DIRECTIONS:
1. Add 2 tbsp. olive or coconut oil to a large pan and on medium high heat brown the chicken pieces in batches. Put into cooker.
2. Reduce the heat to medium and sauté the onions and garlic for 3 minutes. Add to the cooker.
3. Add the rest of the ingredients except the garnishes.
4. Cook on low for 6 hours.
5. Serve garnished with cilantro, avocado and jalapeño
Thai Style Lemongrass Coconut Chicken

Servings: 5
Preparation Time: 10 min.
Cooking Time: 4-5 hours
INGREDIENTS:
• 10 free-range drumsticks, skinless
• 1 cup coconut milk
• 1 stalk lemongrass, outer skin removed and bruised with the back of a heavy knife
• 4 cloves garlic, crushed
• ½ fresh chili, or to taste
• 1 ½ inch fresh ginger, chopped
• 2 tbsp. fish sauce
• 2 tbsp. soy sauce
• 1 tsp. Thai 7 Spice seasoning
• 1 large onion, diced
• ¼ cup cilantro, chopped
• Cilantro for garnish
• Salt and ground black pepper
DIRECTIONS:
1. Add all the ingredients except chicken and cilantro garnish to the cooker and stir well.
2. Add the chicken and stir.
3. Cook on low for 4-5 hours.
4. Remove the lemongrass and check for seasoning/
5. Serve garnished with cilantro.
Chicken Fajita

Servings: 4-6
Preparation Time: 10 min.
Cooking Time: 6 hours on low 4 hours on high
INGREDIENTS:
• 2 ½ lb. free-range chicken breasts or thighs, skinned and boneless
• 1 small onion, diced
• 2 cups bell pepper, thinly sliced
• 4 cloves garlic, crushed
• 1 ¾ chopped tomatoes, (14.5oz. can)
• 1 tsp. ground coriander seed
• 1/2 tsp. cumin, ground
• 1 tsp kosher salt
• 1 tsp. dried oregano
• 1/2 tsp. chipotle chili powder, to taste
• ½ cup cilantro, finely chopped
DIRECTIONS:
1. Add all the ingredients to the cooker.
2. Stir to combine.
3. Cook on slow for 6 hours and on high for 4 hours.
4. When cooked shred the chicken with 2 forks.
Moroccan Lemon Lime and Olive Chicken

Servings: 4
Preparation Time: 10 min.
Cooking Time: 8 hours
INGREDIENTS:
• 8 free-range chicken thighs or chicken breasts, skinless and boneless
• 1 tbsp. olive oil
• 12 green olives, pitted
• ½ cup almond or cashew nuts
• ½ lemon, sliced into 4 wedges
• 1 lime, quartered
• 2 cloves garlic, crushed
• 1 tbsp. sun-dried tomatoes in oil, cut into strips
• 1 medium onion, diced
• 2 cups chicken stock
• ½ tsp. cinnamon, ground
• ½ tsp. cumin, ground
• ½ tsp. smoked sweet paprika
• ¼ tsp. black pepper
• ½ tsp. chili powder, or to taste
• Salt to taste
DIRECTIONS:
1. Add all the ingredients except the chicken to the cooker and stir.
2. Add the chicken and stir well.
3. Cook on low for 8 hours.
Brazilian Chicken Curry

Servings: 4
Preparation Time: 10 min.
Cooking Time: 6-8 hours on low 4-5 hours on high
INGREDIENTS:
• 2 lbs. chicken breasts and thighs
• 3 garlic cloves, minced
• ¾ cup coconut milk
• 2 bell peppers, red and yellow medium, sliced
• 2 tbsp. tomato concentrate/paste
• 1 cup chicken stock
• 1 tbsp. ginger, ground
• 4 tbsp. medium or hot curry powder
• 1 large onion, sliced thinly
• 1 tbsp. cilantro
• salt and black pepper to taste
DIRECTIONS:
1. Add the liquids and spices to the cooker and stir.
2. Add the rest of the ingredients except the chicken and stir.
3. Add the chicken and stir well to combine.
4. Cook on low for 6-8 hours or on high for 4-5 hours.
Five Spice Pork Spare Ribs

Servings: 6
Preparation Time: 15 min.
Cooking Time: 8-10 on low 6-7 hours on high
INGREDIENTS:
• 4 lbs. pork spare ribs
• 1 medium onion, diced
• 2 tsp. Chinese 5 spice powder
• 2 cloves garlic, crushed
• 2 tbsp. fresh ginger, finely diced
• 1 fresh jalapeño or choice, sliced thinly into rings, optional
• 1 tbsp. tomato concentrate/paste
• 1 tsp. sesame oil, optional
• ½ cup honey
• ⅓ cup rice wine vinegar
• 2 tbsp. soy sauce
• 1 cup chicken stock
• salt and black pepper
• Sesame seeds for garnish, optional
DIRECTIONS:
1. Mix the 5 spice, garlic, ginger, salt, pepper and sesame oil (if using) and stir well to form a paste. Rub the mixture well into the ribs.
2. Add the rest of the ingredients except the ribs in a bowl and stir well to combine.
3. Put the ribs into the cooker with the rib bones standing vertically. Cut them into sections if necessary.
4. Pour the mixture over the ribs and cook for 8-10 hours on low or 6-7 hours on high.
5. When done carefully lift the ribs and place on a plate.
6. Pour the liquid from the slow cooker into a saucepan. Skim excess fat from the surface of the liquid and bring to the boil.
7. Simmer for a 3 minutes to reduce and pour over the ribs.
Apple and Rosemary Pork Loin

Servings: 6
Preparation Time: 10 min.
Cooking Time: 8 hours
INGREDIENTS:
• 3 ½ lbs. pork loin, boneless
• 2 apples, granny smith or similar, peeled and sliced
• 1 sweet potato, peeled and medium diced
• 1 medium onion, diced
• 5 cloves garlic, sliced into 1/2
• ½ cup apple cider vinegar
• 1 tbsp. thyme, dried
• 3 bay leaves
• 1 tbsp. rosemary, dried
• ½ cup chicken stock
• salt and black pepper to taste
DIRECTIONS:
1. Layer the cooker with 1/2 the apples, onions and sweet potato. Pour in the cider and stock and add the bay leaves.
2. Make small cuts into the pork loin and insert ½’s of garlic. Season with salt and pepper
3. Place into the cooker with the fat side (if any) down.
4. Sprinkle the loin with the herbs. Scatter over the rest of the apples, onions and sweet potato.
5. Cook on low for 8 hours.
Brazilian Feijoada

Servings: 4-6
Preparation Time: 15 min.
Cooking Time: 8 hours
INGREDIENTS:
• Olive or coconut oil for frying
• 1 lb pork shoulder, boneless, trimmed of fat in ½“cubes
• 2 lbs. bone-in pork ribs
• 4 smoked streaky bacon rashers, 1” slices
• 1 smoked ham hock, (9oz.)
• 2 pork sausages, preferably smoked
• 1 ¾ cups black beans, drained (15oz. can)
• 4 garlic cloves, crushed
• 1 ¼ cups chicken stock
• 1 tbsp. white wine vinegar
• ¾ tsp. salt
• 2 bay leaves
• ½ tsp. black pepper
• 8 orange wedges for garnish
DIRECTIONS:
1. Add the oil to a pan on medium high heat and cook the bacon until crisp. Remove and crumble to be used as garnish.
2. Season the pork and brown the meat in the same pan used for the bacon. Remove and add to the cooker.
3. Season the ribs and add to the pan and using a little more oil if necessary, brown the ribs. Remove and add the cooker.
4. Add the remaining ingredients, except the beans, to the cooker and stir to combine.
5. Cook on low for 6 hours. Add the beans and cook another 2 hours.
6. Serve with crumbled bacon and orange wedges as garnishes.
Pork Hock and Cabbage Stew

Servings: 4
Preparation Time: 10 min.
Cooking Time: 8 hours
INGREDIENTS:
• 1 ½ lbs. Pork hock
• 1 medium onion, diced
• 1 stick celery, diced
• ½ green cabbage or Savoy cabbage, roughly chopped
• 2 medium carrots, cut into ¼” slices
• 2 cloves garlic, crushed
• 2 tbsp. apple cider vinegar
• 2 cups beef or chicken stock
• 2 bay leaves
• salt and pepper to taste
DIRECTIONS:
1. Add all the ingredients to the cooker except the pork hock and stir.
2. Add the pork, gently pushing it down into the cabbage mixture.
3. Cook on low for 8 hours
Paprika Pulled Pork

Servings: 8
Preparation Time: 10 min.
Cooking Time: 8-10 hours
INGREDIENTS:
• 4 lb. bone in pork shoulder
• 2 large onions, sliced
• 2 bay leaves
• 2 tbsp. smoked sweet paprika
• 1 tbsp. sea salt, to taste
• 2 tbsp. fennel seeds, whole
• 2 tbsp. chili powder, to taste
• 1 tbsp. coriander seed, ground
• 1 tbsp. cumin, ground
• 1 tbsp. oregano, dried
• 1 tbsp. thyme, dried
• 1 tbsp. black pepper
• 1 orange, cut into ¼’s, optional
• ½ cup beef stock
DIRECTIONS:
1. Mix all the herbs, salt and spices together and rub well into the pork. Wrap in cling film and leave in the fridge for 3-4 hours or overnight.
2. Remove pork from the fridge 1 hour before cooking.
3. Add half the onions, bay leaves, stock and orange quarters (optional) to the cooker.
4. Put the pork in and cover with the rest of the onions.
5. Cook on low for 8-10 hours. If possible turn the pork over about half-way. Spoon over some onions and cook for the remaining time.
Honey and Mustard Pork Spare Ribs

Servings: 4-5
Preparation Time: 20 min.
Cooking Time: 8 hours
INGREDIENTS:
• 4 lbs. pork spare ribs
• 1 tbsp. Dijon mustard
• salt and black pepper to taste
• For the sauce
• oil for cooking
• 4 cloves garlic, crushed
• 1 cup onion, finely diced
• 1 tsp. cumin powder
• 1 tsp. basil, dried
• 1 tsp. thyme, dried
• 1 tsp. oregano, dried
• 1 tsp dry mustard powder
• ½ tsp. cayenne pepper
• 1 tsp. sea salt
• 1 cup tomato concentrate/paste
• 1 ½ cups chicken stock
• 2 tbsp. apple cider vinegar
• 2 tbsp. honey
DIRECTIONS:
1. Add the oil to a saucepan over medium heat and sauté the onions for about 9-10 minutes, or until tender and translucent.
2. Add the remaining sauce ingredients and bring to the boil, stirring. Reduce heat and simmer for a few minutes, stirring.
3. Season the ribs with salt and pepper and then smear with the mustard. Put into the cooker.
4. Gently pour in the sauce being careful not to wash the mustard off the ribs.
5. Cook on low for 8 hours.

Bourguignon Style Beef Stew

Servings: 4-6
Preparation Time: 15 min.
Cooking Time: 8 hours on low 6 hours on high
INGREDIENTS:
• 2 lbs. chuck or stewing beef, about 1” cubes
• ½ cup streaky bacon, diced
• ½ lb. small button mushrooms or chestnut mushrooms quartered
• 2 cloves garlic, crushed
• 1 large onion, diced
• 2 large carrots, peeled and diced
• 1 tbsp. tomato concentrate/paste
• 2 cups beef stock
• 2 tbsp. Dijon mustard
• ¼ cup sherry or red wine vinegar
• 3 sprigs fresh rosemary
• 2 Bay leaves
• 3 sprigs fresh thyme
• ½ cup fresh parsley, chopped
• 1 tsp. sea salt
• 1 tsp. black pepper
• Olive or coconut oil for frying
• 2 tbsp. corn, tapioca or arrowroot flour
DIRECTIONS:
1. Heat the oil in a large pan over high heat and brown the meat in batches.
2. Reduce heat to medium and put in the bacon, onions and garlic. Sauté for 4 minutes. Add the mushrooms and continue cooking for another 3 minutes, stirring.
3. Add all the other ingredients to the cooker and stir to combine. Add the onion mixture and beef to the cooker and stir.
4. Mix the flour with 2 tbsp. of cold water until smooth. Stir into the cooker.
5. Cook on low heat for 8 hours or high for 6 hours.

Oxtail Stew

Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 hours
INGREDIENTS:
• 4 ½ lbs. oxtail, segmented (about 8 pieces)
• 4 medium carrots, diced
• 2 stalks of celery, diced
• 2 large onions, diced
• 2 medium leeks, diced
• 4 tbsp. tomato paste/concentrate
• 4 cups beef stock
• 4 cloves garlic, crushed
• 4 fresh bay leaves
• 3 sprigs of fresh rosemary
• ½ cup parsley, finely chopped
• 1 tsp. sweet or picante (hot) smoked paprika
• salt and black pepper to taste
DIRECTIONS:
1. Add all the ingredients except the oxtail to the cooker and stir.
2. Add the oxtail and stir.
3. Cook on low heat for 10 hours.
4. Remove thyme and rosemary sprigs and serve.
Mediterranean Beef Stew

Servings: 6
Preparation Time: 20 min.
Cooking Time: 6-8 hours
INGREDIENTS:
• 2 lbs. chuck beef, trimmed of fat in 1” cubes
• 1 medium onion, diced in 1/2 inch pieces
• 8 oz. sliced mushrooms
• 1 cup black olives, pitted
• 4 cloves garlic, thinly sliced
• 2 tbsp. capers
• 1 ¾ cups chopped tomato, (14.5 oz. can)
• ½ cup tomato passata/pureé
• 1 tbsp. olive or coconut oil
• 1 cup beef stock
• ¼cup balsamic vinegar
• 2 tbsp. fresh rosemary, finely chopped
• 2 bay leaves
• 2 tbsp. fresh parsley, finely chopped
• salt and black pepper taste
DIRECTIONS:
1. Add oil to a large pan on high heat and brown the meat in batches. Put in the cooker.
2. Deglaze the pan with the beef stock and add to the cooker.
3. Reduce the heat to medium, add more oil and add the onion and sauté for 3 minutes. Add the garlic and mushrooms and cook for another 3 minutes. Put in the cooker.
4. Add the remaining ingredients to the cooker and stir.
5. Cook for 6-8 hours on low.
Thai Beef Stew

Servings: 6-8
Preparation Time: 20 min.
Cooking Time: 8 hours on low 5 hours on high
INGREDIENTS:
• 2 tbsp. peanut or coconut oil, divided
• 3 lbs. beef chuck or stewing meat, fat trimmed off in 1” cubes
• 2 cloves garlic, crushed
• 1 medium onion, thinly sliced
• 2 tsp. fresh ginger, peeled and finely chopped
• 1 cup sweet potato, peeled and medium diced
• 2 cups broccoli florets
• 2 cups carrot, cut into strips
• ⅓ cup tomato paste/concentrate
• 1 tbsp. fresh lime juice
• 1 ¾ cups coconut milk, (14.5 oz. can)
• ½ cup Thai red curry paste
• 1 tbsp. soy sauce
• 2 tsp. fish sauce
• Salt and black pepper
• cilantro for garnish
DIRECTIONS:
1. Heat the oil in a large pan over high heat and brown the meat in batches. Add to the cooker.
2. Deglaze the pan with a little water and add to the cooker.
3. Reduce heat to medium, add oil and sauté the onions, ginger and garlic for 4 minutes. Add to the cooker.
4. Add the rest of the ingredients, except the broccoli and sweet potato, to the cooker and stir.
5. Cook on low for 8 hours or on high for 5 hours. Add the broccoli and sweet potato for the last hour (1/2 hour if on high).
6. Serve garnished with cilantro.

Beef Bacon and Cabbage Stew

Servings: 4
Preparation Time: 10 min.
Cooking Time: 7 hours
INGREDIENTS:
• 3 lbs. beef chuck or stewing meat, fat trimmed off in 1” cubes
• ½ lb. bacon, sliced in 1” pieces
• 2 cloves garlic, crushed
• 2 large red onions, thinly sliced
• ½ green cabbage or Savoy cabbage, roughly chopped
• 1 tbsp. tomato paste/concentrate
• 2 sprigs rosemary
• ⅓ cup parsley, finely chopped
• 3 sprigs thyme
• 1 cup beef stock
• salt and black pepper
DIRECTIONS:
1. Add ingredients to the cooker in the following layers: bacon, onion, garlic, beef, herbs, cabbage, salt, pepper and stock (mixed with the tomato paste).
2. Cook on low for 7 hours.
Beef and Cranberry Stew

Servings: 4
Preparation Time: 10 min.
Cooking Time: 8 hours
INGREDIENTS:
• 2 lbs. beef chuck or stewing meat, fat trimmed off in 1” cubes
• 2 cloves garlic, crushed
• 2 bunches radish, trimmed and whole
• 1 stick celery, diced
• 2 large onions, chopped
• 1 lb. carrot, peeled and sliced thickly
• 8oz. frozen cranberries, thawed
• 2 sprigs rosemary
• 3 cups beef stock
• salt and black pepper
DIRECTIONS:
1. Add all the ingredients to the cooker and stir.
2. Add the cranberries and stir and cook for the last ½ hour.
3. Cook on low for 8 hours.
Mocha Beef Roast

Servings: 4
Preparation Time: 10 min.
Cooking Time: 7 hours
INGREDIENTS:
• 2 lbs. beef roast, fat trimmed off
• ½ large red onions, diced
• 6 dried figs, diced
• 1 cup beef stock
• 3 tbsp. balsamic vinegar
• 1 cup filter coffee, (brewed coffee)
• For the Mocha Seasoning:
• 1 tbsp. sweet smoked paprika
• ½ tbsp. cocoa powder
• ½ tbsp. coffee, finely ground beans
• ½ tbsp. black pepper
• ½ tsp. ground ginger
• ½ tsp. salt
• ½ tsp. chili powder
• 1/2 tsp. cayenne pepper
DIRECTIONS:
1. Combine all the ingredients for the mocha seasoning in a bowl.
2. Rub the mocha seasoning well into the beef.
3. Put the onions, stock, filter coffee, vinegar and figs in a blender and blend till smooth. Pour into the cooker.
4. Put the beef into the cooker.
5. Cook on low for 5-6 hours. If possible turn the meat ½ the way though cooking.