Our guest writers today are Allan & Lindy Rush from Thermal Cookware. They sell the Thermos Shuttle Chef which is very popular in Australia and are confirmed Thermal Cooker addicts.
This recipe is one that is always a favourite with everyone. You can vary the recipe to suit your tastes by adding some mixed Herbs, either dried or fresh. With the beef you can substitute one cup of water for a cup of Red Wine. You may add two table spoons of Thai Red Curry Paste or a tin of tomatoes however you will need to adjust the water amount to compensate.
Simmering time on the stove: 12 to 15 minutes.
Thermal cooking time: A minimum of 3 to 4 hours.
- 1 kg of lamb or beef, cubed into large pieces
- 2 tbsp plain flour
- 1 tbsp olive oil
- 2 large onions, cut into quarters
- 2 cloves of garlic, crushed
- 1 stalk of celery, sliced into medium pieces
- 1 parsnip, cubed into small pieces
- 1 carrot, cubed into small pieces
- 2 potatoes, cut into quarters
- 1 packet of frozen green peas
- 1 vegetable stock cube
- 2 tbsp of light soy sauce
- ½ cup barley
- 3 cups water
- salt and pepper to taste
- Heat the oil in the inner pot and cook the onions and garlic over a medium heat until they are transparent.
- Remove the inner pot from the heat.
- Toss the cubed meat in seasoned flour.
- Add the vegetables, soy sauce and water to the inner pot with the cooked onions and garlic.
- Put back on the heat and bring boil.
- Add the meat, barley, stock and peas.
- Reduce the heat to a slow simmer for 12 to 15 minutes with the lid on, stirring occasionally.
- Turn off the heat and transfer the inner pot into the vacuum insulated outer container and shut the lid.
- Leave to thermal cook without power for a minimum of 3 to 4 hours.
- Before serving check the seasoning an adjust if necessary.
- Serve with crusty bread.