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Slow cooker satay beef

This is a beautifully mild satay that will satisfy even the fussiest eaters. The fall-apart beef and creamy peanut sauce are lovely served over egg noodles, instead of rice, for something different. Make this slow cook ahead of time and the flavours will be even better the next day! How to make slow cooker satay beef: key tips Start by searing the pieces of chuck steak in a frying pan, to seal in those all-important juices. You could also brown the capsicum, if you wanted to, which would caramelise it and add extra flavour to the meal. Your meat is cooked when it is meltingly tender and the fibres can be easily pried apart using 2 forks. If your meat isn’t quite ready, as every slow cooker is a bit different, then cook it with the lid on for a little longer, until you’re satisfied. Afterwards, you can remove the lid and cook to reduce the gravy until it has thickened to your liking. Key ingredients in this slow cooker satay beef recipe The cook uses chuck steak for this recipe, as it’s a good cut for slow cooking. In other words, it will become meltingly tender after cooking for several hours. Other slow-cooker cuts include round steak, blade steak, topside, silverside, skirt steak and shin (gravy) beef. This dish is light on vegies, only using red capsicum for a little sweetness and colour. See the notes below the recipe for more ideas for vegie inclusions. The coconut milk and bought satay sauce work together to create that signature satay flavour. To add a little more bite and depth of flavour, you could try adding 1 tbsp curry powder. The egg noodles are a wonderful partner for the satay flavours, but you can always serve this dish with steamed rice instead. Satays are popular family-friendly meals. Try this delish satay chicken dish, plus make your own scrummy satay sauce to pour over grilled meat or veg. This recipe was originally submitted by Alison Adams. Introduction and additional recipe notes by Natasha Shaw.

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Brown Sugar Slow Cooker Pork

You can cook this delicious and sticky pulled pork while you're out and about. Just rub the meat with spices and let the slow cooker do the rest of the work.

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Slow Cooker Beef Biryani

This simplified take on an Indian classic will set taste buds buzzing as the warm, spicy aromas fill your kitchen. It’s a slow-cooked, one-pot wonder perfect for a midwinter meal.

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Slow Cooker Pork and Eggplant Pasta Sauce

This rich and delicious pasta dish is seriously tasty. The pork puts a bit of a different spin on a traditional beef bolognese, and though it may take a while in the slow cooker, it's most definitely worth it!

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Slow cooker beef bourguignon

Make ahead, freezer-friendly and flavour-packed, what’s not to love about this classic French, melt-in-your-mouth beef stew?

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Slow-Cooked Beef and Bean Ragu

Let the oven do all the work with these fall-off-the-bone beef cheeks and baked beans that go beautifully on a bed of mashed potato. This dish is the perfect Sunday family dinner and leftovers are even better the next day! You can also freeze leftovers for easy lunches or dinners.

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Slow cooker beef curry with vegetables

Get this delicious mild beef curry with vegetables set and simmering in the slow cooker, and forget about it till dinner time. Just add steamed rice for a delicious budget-friendly crowd-pleaser.

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Mac ‘n’ Cheese in the Slow Cooker

Mac ‘n’ cheese is a family favourite that the kids always love. Now you can try it in the slow cooker for an extra easy set-and-forget kind of weeknight dinner. The garden peas add pops of juicy sweetness, and you can serve it with a side salad, too, to ensure everyone gets their daily dose of veg. How to make mac ‘n’ cheese in the slow cooker: key tips Coating the macaroni in flour and grated cheese helps to prevent the pasta shapes from sticking together in the liquid, and also builds the thick cheesy sauce. As the pasta cooks, starches are released, which can cause the shapes to clump. Stirring the mixture at least once during cooking helps to distribute the starches throughout the cheesy sauce, loosening up the pasta mixture. As the peas are already cooked, you will only need to heat them through before they are ready to eat. Key ingredients in this mac ‘n’ cheese in the slow cooker recipe Macaroni is a small short pasta that is the ‘mac’ behind mac ‘n’ cheese. You could also use other pastas, such as elbows, ditalini or liscio piccolo, if that’s what you have. Cheddar cheese is easily available and affordable and ranges in flavour from mild to sharp. You can choose whichever style you prefer in this dish. Massel Liquid Stock Chicken Style is plant-based and only chicken flavoured, and so is suitable for vegetarians and vegans. The garden peas add a lovely sweetness that cuts through the richness of this simple meal, while the chives provide a tasty onion flavour. Why not browse these easy and fast pasta recipes, too? And these 35 delicious chicken pastas are worth a look as well. This recipe was originally submitted by Lucy Nunes for Massel. Introduction and additional recipe notes by Natasha Shaw.

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Lemon Chicken in the Slow Cooker

This tasty lemon chicken recipe is simply to die for! Throw the ingredients into the slow-cooker for a hearty and delicious meal great for any night of the week.

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Slow cooker Italian sausage stew

This slow cooker version of our Italian sausage stew won;t have the family asking "sausages again?". That's because this delicious Italian-flavoured stew will will slowly cook in the crockpot and turn boring snags into hearty winter dining.

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Beef Stroganoff in the Slow Cooker

Beef stroganoff can't get any easier or tastier than this. Throw the ingredients into your slow cooker and then set and forget as your appliance cooks then delivers a tender beef dinner several hours later. All you have to do is make the mash! How to make beef stroganoff in the slow cooker: key tips The crucial element to this dish is prepping the meat well, so that the result is full of flavour and super tender. To do this, you need to brown the beef pieces in a frying pan to seal in the juices and add a little caramelisation. It’s tempting to throw all the meat in the pan at the one time, but please resist – the pieces won’t be able to sear quickly on all sides and will release liquid causing them to stew and become horribly tough and chewy. A few other ingredients also need to be cooked in the frying pan before adding them to the slow cooker: onion, mushrooms, garlic and flour. The idea is to soften the vegies and also add some caramelisation (flavour!). The garlic is cooked to reduce its pungency and the flour is cooked to eliminate its raw taste. Key ingredients in beef stroganoff in the slow cooker recipe Brisket is used for this recipe, as it’s a good cut for slow cooking and will become meltingly tender after cooking for several hours. Other slow-cooker cuts include round steak, blade steak, topside, silverside, skirt steak and shin (gravy) beef. Beef stock, tomato paste and Worcestershire sauce make up the main sauce components of this dish and, when sour cream is stirred through, becomes the delightfully tangy sauce that we associate with a good stroganoff. Mushrooms add a gorgeous earthy flavour and are the main veg in this meal. Choose small cup mushrooms and simply chop them in half. Mashed potatoes is lovely with a beef strog, but you could also serve this dish with steamed rice or cooked pasta. You might also like these slow-cooked beef classics, including a delicious-looking slow-cooked beef goulash. This recipe was originally submitted by Lucy Nunes on behalf of Massel. Introduction and additional recipe notes by Natasha Shaw.