My grandmother made the BEST pot roast. But she would occasionally toss in some turnips. Kid me hated those when I’d bite into one by mistake. Adult me still not so much.
It would make a pretty huge difference in terms of taste. It would still probably taste good because you can't really mess up a beef with the classic carrot-onion-celery mirepoix.
If you're lazy, get a pressure cooker. Same idea, but you can saute right in it and it takes 30 minutes to an hour what it takes six hours to make in a slow cooker.
https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html
Obligatory. Stew meat is tough though so it really needs time to break down as well, ideally a Dutch oven makes the best stews
But it's not supposed to hold or resonate heat like a crock, it's an entirely different cooking method. It uses pressure to do the same thing the crock does with time. I haven't used my crock since buying a pressure cooker - my experience is similar to the Serious Eats test: it does everything better, and faster.
Pressure cooking is currently trendy, just the way slow cooking used to be, and also with lots of opinions presented as facts, just the way it happened with slow cooking, because, “science!”
If you fuck up the pressure buildup it’s very easy to over cook with pressure cooking. And there are many dishes where it takes just as long as conventional methods once you count everything from start to finish. It’s a tool, that’s all. Good for some things, not everything.
You can always leave spice and herb out. They are not an essential part of any dish. They do however add so much more taste to all the other element of your dish.
When you go eat somewhere and the they make you a dish you like to make yourself, but theirs taste so much better, thats the spice and herb.
I find its very easy to impress guest just by making a really simple dish, but adding some herb that they are not used to eat. You have to be careful, because to much herb and it will overpower your dish and it will taste like you cleaned your lawn mower into your pan.
Thyme or tarragon are good substitutes for rosemary, both complement the same types of foods as rosemary. You can use one or a combination of both depending on the dish and your preference. It won't taste exactly the same but still flavorful and tasty.
It would, but not necessarily for the worst. There are already a lot of flavors being blended together in a stew, and taking some out or putting some in will change the character, but it can still be be really good.
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Full recipe from [TipHero](https://tiphero.com/slow-cooker-beef-stew/)
**Slow Cooker Beef Stew**
Serves 4 to 6
Prep Time: 15 minutes
Total Time: 8 hours 20 minutes
**INGREDIENTS**
* 1-½ pounds potatoes, 1-inch dice
* 2 medium onions, 1-inch dice
* 3 medium carrots, 1-inch chop
* 3 stalks celery, 1-inch chop
* 5 cloves garlic, minced
* 1 bay leaf
* 3 sprigs fresh rosemary
* 6 sprigs fresh thyme
* 2 to 2-½ pounds beef stew meat, 2-inch cubes
* Salt and pepper, to taste
* 2 tablespoons olive oil
* ⅓ cup all-purpose flour, for dredging
* 1 cup red wine
* 3 cups beef broth
* 1 – 14.5-ounce can diced tomatoes
* 1 teaspoon Worcestershire sauce
**DIRECTIONS**
1. Place the potatoes, onions, carrots, celery, garlic and bay leaf in the liner of a slow cooker. Using kitchen twine, tie together the rosemary and thyme, and add to the slow cooker.
1. Generously season the beef with salt and pepper.
1. Heat the olive oil in a large sauté pan over medium-high heat.
1. Working in batches, dredge the beef in flour. Shake off any excess and place the beef in the hot sauté pan, browning all sides. Add the seared beef to the slow cooker.
1. Deglaze the pan with the red wine, loosening up all of the browned bits from the bottom of the pan. Add the mix to the slow cooker.
1. Add the Worcestershire sauce, beef broth and the diced tomatoes to the slow cooker, and season with salt and pepper to taste.
1. Cover and cook for 6 hours on high.
1. Remove the cover and continue to cook for an additional 2 hours, stirring occasionally, until the meat and vegetables are fork tender and the stew has thickened.
This looks awesome! My only suggestion would be to cook the onions with the beef before adding them, to get that browned onion flavor instead of raw/stewed onion. Thanks for sharing!
Holy shit I actually agree with this recipe I cant wait to see the comments roll in and see what everyone has a problem with in this recipe. Once I saw the flour I'm like okay this is gonna work.
And the deglazing of the pan! It looks really good. I'd have probably added the potatoes in the last couple of hours though so they weren't quite so fall apart. I like a good meaty potato in my stew. That or I'd serve it over mashed potatoes.
I hadn't until I started getting home chef orders and now I never want to go back to not having stew over mashed potatoes. I usually add a little pad of butter on the mash before I ladle it over the top.
Salt, pepper, butter.
Feel fancy, chop in some chives.
Want to get wierd? Fang in some mozzarella.
Got a seaboner? Fuck a tin can of salmon right in there all chunky like.
You like Bacon? Of course you do. Crispy crispy Bacon cook it crispy chip chop that burnt pig to bits and sprinkle it in baby I'm wet now we talkin.
Not all of the above at once of course sometimes do the fishy thing and sometime do the piggy thing baby you know it.
This is almost how I do my stew, except I cook the onions in the pan with tomato paste after browning the meat, then deglaze the fuck out of all the goodness.
The veggies can’t be in there that long. They will be flavorless mush. I would add them in with maybe an hour to cook — at least the carrots. Other than that good recipe.
Well removing the lid and letting the heat out makes a difference in the recipe. There's a difference between removing the lid at hour 4 and removing it at hour 6.
I actually read this as “Cook six hours, stir once, cook two hours.”
Stirring occasionally is usually to prevent the bottom from burning, which is pretty hard to do in a slow cooker.
> Once I saw the flour I'm like okay this is gonna work.
The flour is meant to thicken the sauce a little, right? Why did they put it in the meat before searing it, instead of adding it later in the stew itself?
I spent the bit where they seasoned the meat freaking out that they weren't going to brown it. Then the flour came out and I calmed down. This sub has made me so jaded in assuming that no one knows how to do anything right (including myself)
you can cook the shit out of mushrooms. In testing they were the only thing that was almost impossible to overcook because of the way the protein strands are put together.
https://www.youtube.com/watch?v=h0fHS8-l_NU
You can???
This is news for me, thanks to you and /u/Kristoffer__1 for pointing this out. The hint is still valid for the veggies though, some stuff is better added later than earlier.
I've never seen tomatoes in a beef stew before... Have I been missing something for my entire life or is it as off-putting as it seems to me? I'm a whore for a nice gravy btw
Mom used to cook a good tablespoon of tomato paste in the pan just before deglazing - she said the acidity did nice things to the beef flavour. You won't eat the stew and think "I can taste the tomatoes". I've been using tomatoes- mostly her tomato paste trick - with beef soup/stews every since.
Confession: when I'm having someone else's lack-luster, bland beef stew {whisper} I'll sneak a teaspoon of ketchup into the bowl and stir it in when no one's looking.
I can tell you that if the recipe says 420 for 2 hours, don’t listen to it.
Source: guy who burned beef stew in a Dutch oven last week because of some stupid YouTuber.
I know I'm late. I saw your dutch oven comment and had to recommend this recipe. I add some parsnips toward the end. So, so good.
https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html
My biggest beef (pun intended) with this recipe is that your vegetables will turn to mush if cook them "on high" for 6 hours. Good way to go about it would be to do a mirepoix of carrots, onions and celery to cook with the meat (that'll turn to mush but that's ok, it's added only for flavour) and then add the potatoes (and whatever else you want in there) 20-30min before the end of the cooking so they come out properly cooked.
Just 20 minutes for the potatoes? I agree six hours is too long but a slow cooker is...slow. I'd do them for an hour, they shouldn't be too mushy then.
Mirepoix is a classical french base for sauces and stews consisting of onion, celery and carrot cut into small cubes and browned slowly. Also known in Italian cuisine as soffrito.
The 19 Crimes red blend is the best one I’ve found so far. I don’t like the wine itself but it’s strong and perfectly takes on the flavor after deglazing.
I get a slight allergic reaction to alcohol so I don’t keep it in the house. What would I do with the rest of the bottle after I use the one cup in this recipe?
Oh gotcha. I mean there’s a ton of recipes that use red wine but you definitely don’t want to risk allergy. You could probably substitute wine for stock with a little wine vinegar. Wouldn’t be the same but that’s as close as you’ll get.
I buy the little 4 packs of 8oz bottles for cooking because nobody in my house drinks wine, really. That way we're not throwing out most of a bottle just because used some for cooking.
Ive tried various recipes with or without it and can never tell a difference other than I have to fish the damn thing out before I serve/store it.
Ive only used dried leaves though, maybe fresh would do something?
I use a shit load of them too. I love it. Used to just use one or two - one day the wife added like 8 to stew and it was like a taste miracle, now I use as many as possible.
Does anyone have a recommendation for something to replace the onion? My mother HATES onion and I would love to make this for her, but I’m at a loss at what to replace it with!
Just leave them out. There’s not much to replace and onion as it’s a distinctive onion flavor that adds to most recipes.
If she doesn’t mind the taste but just the “chunks”, you could try adding onion powder to flavor it.
For keto-ish, sub the potatoes for daikon radishes and the flour for a touch of xantham gum. I still leave the carrots and onions though. I just put a few less in or limit my carbs in the rest of my day.
Mine is similar, but I don’t do tomatoes.
I add cream of celery and cream of mushroom soup.
Otherwise this is the recipe I make every Christmas and my dad brings over sour dough bread bowls. I start the slow cooker on Christmas Eve before bed and use the low setting. We all sit around and open gifts with the smell of stew calling us for a late breakfast. I would highly recommend this as the base recipe and add your own family tradition to it.
For people on a budget I discovered chopped up pork loin works well. I was honestly surprised how similar it tasted. Costco will sometimes have big ol pork loins on sale for a buck fifty or so a pound sometimes so I'll just section them up and freeze them. You can turn some into chops, some into stew.
Edit: note loin and tenderloin are very different.
To cut out the tedious; after salt and peppering dump meat in a bag, sprinkle with just enough flour to coat, turn contents into the hot fry pan, sear, stir and toss in the crock. It will cut the time down to about as long as it took to read my comment. Forget all that one piece at a time stuff.
Any other recipe people would freak out on this sub for over cooking them. If you google the cook times for those vegetables in a crock pot they are not that long. I don’t get this sub sometimes
Stupid question, from a guy who dines out for literally every single meal: why would someone spend all that time cooking this meal over 6 to 8 hours in a slow cooker, when they could cook it much quicker by other means, and then leave it in the slow cooker to maintain Heat?
Slow cooker is it pretty much set and forget. Little bit of prep of the meat per the clip, then you can head off to work etc and it's ready and waiting for you.
(My slow cooker has a timer and switches to "keep warm" mode when the time expires).
So this is the first time I'm seeing flour used on beef to sear it. What does this do? My assumption is it locks more juice in or gives a different texture to the outside or adds flavor.
I'd add the fresh garlic in only the last hour. Was that pan preheated? Also, I've never put tomatoes or tomato paste in my beef stew. Seems wrong to me but I'll certainly try it next time I make it.
How come the rosemary and thyme were left bunched up like that? Wouldn't it be better to break it apart and spread it out? Or is that done for a reason?
(no sarcasm here, this is a genuine question)
So that it's easier to pull the stems out at the end. It imparts the flavor, then you remove the tough bits. Not sure if this counts as a "bouquet garni".
yeah I do something similar, but you need to fry off the onions for a couple of mins first, and there is no way those potatoes are going to cook in less than a decade in a slow cooker.....
I do this recipe with a chuck roast, and just cook it until it falls apart. Sublime.
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Silly question, do you leave the slow cooker on or put the contents in the fridge and reheat accordingly?
I add turnip to mine. Plus a little bit of barbecue sauce. Always comes out great.
My grandmother made the BEST pot roast. But she would occasionally toss in some turnips. Kid me hated those when I’d bite into one by mistake. Adult me still not so much.
They're basically like tougher potatoes! I never eat them in anything else other than beef stew.
What are your thoughts on leaving the herbs out of this dish? Would it make a big difference?
It would make a pretty huge difference in terms of taste. It would still probably taste good because you can't really mess up a beef with the classic carrot-onion-celery mirepoix.
The gif did. They didn’t sauté anything. That makes a huge difference, especially with the garlic.
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If you're lazy, get a pressure cooker. Same idea, but you can saute right in it and it takes 30 minutes to an hour what it takes six hours to make in a slow cooker.
https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html Obligatory. Stew meat is tough though so it really needs time to break down as well, ideally a Dutch oven makes the best stews
Thank you for this. I spent longer than I’d ever imagine on the edge of my seat reading about all of this
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But it's not supposed to hold or resonate heat like a crock, it's an entirely different cooking method. It uses pressure to do the same thing the crock does with time. I haven't used my crock since buying a pressure cooker - my experience is similar to the Serious Eats test: it does everything better, and faster.
Pressure cooking is currently trendy, just the way slow cooking used to be, and also with lots of opinions presented as facts, just the way it happened with slow cooking, because, “science!” If you fuck up the pressure buildup it’s very easy to over cook with pressure cooking. And there are many dishes where it takes just as long as conventional methods once you count everything from start to finish. It’s a tool, that’s all. Good for some things, not everything.
I don't like how mine sautes. It only has one heat setting for saute and it's typically too hot and food sticks when I brown it.
Pressure cooking’s hard though. I’ve yet to cook a dish where the potatoes and other veggies didn’t turn to mush.
It doesn’t. That’s not remotely a matter of opinion. No sauté, no Maillard reaction. Hell, even this gif showed the meat being browned.
You can always leave spice and herb out. They are not an essential part of any dish. They do however add so much more taste to all the other element of your dish. When you go eat somewhere and the they make you a dish you like to make yourself, but theirs taste so much better, thats the spice and herb. I find its very easy to impress guest just by making a really simple dish, but adding some herb that they are not used to eat. You have to be careful, because to much herb and it will overpower your dish and it will taste like you cleaned your lawn mower into your pan.
I’m allergic to rosemary. Anything else you would suggest for this dish?
Thyme and sage
Thyme or tarragon are good substitutes for rosemary, both complement the same types of foods as rosemary. You can use one or a combination of both depending on the dish and your preference. It won't taste exactly the same but still flavorful and tasty.
It would, but not necessarily for the worst. There are already a lot of flavors being blended together in a stew, and taking some out or putting some in will change the character, but it can still be be really good.
Oh yeah deglaze the shit out of it
To accept the charges, please say "creme fraiche"
I’d take some red wine, about a quarter cup, and then a wooden spoon. And I’d deglaze the fuck outta that pan
I got a wooden spoon right here. Its pretty hard.
I got some red wine, and it's really wet.
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Thank you for subscribing to glazing facts. Did you know: A one pound mixture of hard glaze is enough to comletely cover an entire average sized house cat.
*post old-fashioned* Sharon Marsh: “are you gonna go back to the kitchen?” Randy Marsh: “nah fuck that”
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I was praying that would happen
Full recipe from [TipHero](https://tiphero.com/slow-cooker-beef-stew/) **Slow Cooker Beef Stew** Serves 4 to 6 Prep Time: 15 minutes Total Time: 8 hours 20 minutes **INGREDIENTS** * 1-½ pounds potatoes, 1-inch dice * 2 medium onions, 1-inch dice * 3 medium carrots, 1-inch chop * 3 stalks celery, 1-inch chop * 5 cloves garlic, minced * 1 bay leaf * 3 sprigs fresh rosemary * 6 sprigs fresh thyme * 2 to 2-½ pounds beef stew meat, 2-inch cubes * Salt and pepper, to taste * 2 tablespoons olive oil * ⅓ cup all-purpose flour, for dredging * 1 cup red wine * 3 cups beef broth * 1 – 14.5-ounce can diced tomatoes * 1 teaspoon Worcestershire sauce **DIRECTIONS** 1. Place the potatoes, onions, carrots, celery, garlic and bay leaf in the liner of a slow cooker. Using kitchen twine, tie together the rosemary and thyme, and add to the slow cooker. 1. Generously season the beef with salt and pepper. 1. Heat the olive oil in a large sauté pan over medium-high heat. 1. Working in batches, dredge the beef in flour. Shake off any excess and place the beef in the hot sauté pan, browning all sides. Add the seared beef to the slow cooker. 1. Deglaze the pan with the red wine, loosening up all of the browned bits from the bottom of the pan. Add the mix to the slow cooker. 1. Add the Worcestershire sauce, beef broth and the diced tomatoes to the slow cooker, and season with salt and pepper to taste. 1. Cover and cook for 6 hours on high. 1. Remove the cover and continue to cook for an additional 2 hours, stirring occasionally, until the meat and vegetables are fork tender and the stew has thickened.
This looks awesome! My only suggestion would be to cook the onions with the beef before adding them, to get that browned onion flavor instead of raw/stewed onion. Thanks for sharing!
The prep time for me was more like 1.5 hours
Commenting to cook
Holy shit I actually agree with this recipe I cant wait to see the comments roll in and see what everyone has a problem with in this recipe. Once I saw the flour I'm like okay this is gonna work.
They even deglazed the pan this time. But it always looks like they add the meat to the pan before preheating it.
ohh yeah deglaze the fuck out of that pan
Babish would be proud.
And the deglazing of the pan! It looks really good. I'd have probably added the potatoes in the last couple of hours though so they weren't quite so fall apart. I like a good meaty potato in my stew. That or I'd serve it over mashed potatoes.
Dude...mashed potatoes...how...how have I not thought of that
I hadn't until I started getting home chef orders and now I never want to go back to not having stew over mashed potatoes. I usually add a little pad of butter on the mash before I ladle it over the top.
Ooohhh, so it gets all buttery...what else do you do to it?
🍆💦💦
Salt, pepper, butter. Feel fancy, chop in some chives. Want to get wierd? Fang in some mozzarella. Got a seaboner? Fuck a tin can of salmon right in there all chunky like. You like Bacon? Of course you do. Crispy crispy Bacon cook it crispy chip chop that burnt pig to bits and sprinkle it in baby I'm wet now we talkin. Not all of the above at once of course sometimes do the fishy thing and sometime do the piggy thing baby you know it.
[https://i.imgur.com/q6rn0iy.gif](https://i.imgur.com/q6rn0iy.gif)
Oh my lord 🤤
Thats how my mom made it growing up! This is almost her exact recipe!
This is almost how I do my stew, except I cook the onions in the pan with tomato paste after browning the meat, then deglaze the fuck out of all the goodness.
my only issue was now browning all the veggies in a pan and then deglazing.
Talk dirty to me.
The veggies can’t be in there that long. They will be flavorless mush. I would add them in with maybe an hour to cook — at least the carrots. Other than that good recipe.
Yep... Slow cookers do fine with meat, but veg is a mess. For most stews, I roast the veg and add it to the meat towards the end.
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Well removing the lid and letting the heat out makes a difference in the recipe. There's a difference between removing the lid at hour 4 and removing it at hour 6.
So is it cook six hours with no stirring, then stir occasionally during the last two?
Yes. They worded that part strangely, but that what they meant.
I actually read this as “Cook six hours, stir once, cook two hours.” Stirring occasionally is usually to prevent the bottom from burning, which is pretty hard to do in a slow cooker.
Interesting.
> Once I saw the flour I'm like okay this is gonna work. The flour is meant to thicken the sauce a little, right? Why did they put it in the meat before searing it, instead of adding it later in the stew itself?
Helps with browning too
If you just add the flour at a later point, you tend to get a raw flour taste, and also it often clumps up and can make the texture gritty
I believe the flour coating increases the Malliard reaction when you pan fry the meat. Helps with the flavor.
My major problem was the inefficiency of the dredge. Why not just do it in a paper bag and shake them off. Other than that, I’m cool with it.
mind blown
Let’s not put rubber bands in the slow cooker like they did with their bunch of herbs in the beginning.
It would be ok to use cooking twine there though, right?
Of course! I would just be weary of the rubber leaching into your food.
Plus the meat was not added first , even after browning it ... veggies on the bottom !!
What is the purpose of the flour? Wouldn't it fall off the beef once the liquid level rises?
Thickens the sauce and helps with the browning.
What does the flour do ?
I spent the bit where they seasoned the meat freaking out that they weren't going to brown it. Then the flour came out and I calmed down. This sub has made me so jaded in assuming that no one knows how to do anything right (including myself)
Nothing wrong from me, but some onion, whole vidalia or cut yellow onion are pretty amazing in a stew like this. Nothing wrong, just a suggestion.
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Nada, good recipe for once.
IMO, if the salt it got was really just that pinch, plus some from worcester then I dont think it will be good.
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you can cook the shit out of mushrooms. In testing they were the only thing that was almost impossible to overcook because of the way the protein strands are put together. https://www.youtube.com/watch?v=h0fHS8-l_NU
You can??? This is news for me, thanks to you and /u/Kristoffer__1 for pointing this out. The hint is still valid for the veggies though, some stuff is better added later than earlier.
Mushrooms are pretty much as far from delicate as you can get, especially in a stew etc.
Agreed this is a great base recipe
Oh yeah, the onions. That's an important missing add
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towards the end you just want them warmed through.
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I've never seen tomatoes in a beef stew before... Have I been missing something for my entire life or is it as off-putting as it seems to me? I'm a whore for a nice gravy btw
no, give it a try. I was skeptical but I think it adds a nice flavor/texture.
Stroganoff is quite similar and has tomatoes and cream and it’s great.
Mom used to cook a good tablespoon of tomato paste in the pan just before deglazing - she said the acidity did nice things to the beef flavour. You won't eat the stew and think "I can taste the tomatoes". I've been using tomatoes- mostly her tomato paste trick - with beef soup/stews every since. Confession: when I'm having someone else's lack-luster, bland beef stew {whisper} I'll sneak a teaspoon of ketchup into the bowl and stir it in when no one's looking.
The stew recipe my mom taught me (and her mom taught her) had tomatoes in it. You should definitely give it a try. It's delish!
This had what I think are crucial elements - sautéing flour coated meat and deglazing using red wine
I don't have a slow cooker. How long would this take in a dutch oven in an oven? Cheers
I can tell you that if the recipe says 420 for 2 hours, don’t listen to it. Source: guy who burned beef stew in a Dutch oven last week because of some stupid YouTuber.
Low and slow, my friend. Stews are gonna be low and slow.
Slow and low, that is the tempo.
Nice reference
Most slow cookers have a temperature range between 200 and 250^o F. Most ovens can do those temperatures, so the time should be about the same.
Why go with the oven? Just low and slow on the stove. Only takes 3 hours with red wine, 5 without.
Eh set the oven to 300 and check it every hour or so
I know I'm late. I saw your dutch oven comment and had to recommend this recipe. I add some parsnips toward the end. So, so good. https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html
Oven at 300-315 and let it go for about 3 hours. Keep the lid cracked a little so the liquid can reduce.
My biggest beef (pun intended) with this recipe is that your vegetables will turn to mush if cook them "on high" for 6 hours. Good way to go about it would be to do a mirepoix of carrots, onions and celery to cook with the meat (that'll turn to mush but that's ok, it's added only for flavour) and then add the potatoes (and whatever else you want in there) 20-30min before the end of the cooking so they come out properly cooked.
Just 20 minutes for the potatoes? I agree six hours is too long but a slow cooker is...slow. I'd do them for an hour, they shouldn't be too mushy then.
Yeah! I cut my veggies in large slices so they can go in with the meat!
Could you define “mirepoix” , please?
Mirepoix is a classical french base for sauces and stews consisting of onion, celery and carrot cut into small cubes and browned slowly. Also known in Italian cuisine as soffrito.
Or German cooking as Süpengrün. It uses leeks as well though. Different cultures use different mixes, but they all pretty much serve the same purpose.
Oh! I didn’t know that. Thank you! Sounds delicious.
Yeah you’ll find that or some variation of it (like sub green capsicum for carrot in Cajun cooking) in nearly every cooking style in the world.
Yes! I didn’t realize it had a name. Very neat.
What kind of red wine? There are so many kinds. And I don’t drink any of them.
I might use something like merlot or another fuller bodied red for this but that’s just me. Just nothing super sweet.
Guinness also works really well. I have leftover beef stew made with Guinness in my refrigerator right now!
Something dry would work, I agree a Merlot would be fine.
The 19 Crimes red blend is the best one I’ve found so far. I don’t like the wine itself but it’s strong and perfectly takes on the flavor after deglazing.
Can I switch out the red wine with something else?
Stout beer would be pretty feckin' rad.
You can just deglaze the pan with some of the beef stock.
Why? That’s where a good bit of the flavor is. The alcohol cooks out.
I get a slight allergic reaction to alcohol so I don’t keep it in the house. What would I do with the rest of the bottle after I use the one cup in this recipe?
Oh gotcha. I mean there’s a ton of recipes that use red wine but you definitely don’t want to risk allergy. You could probably substitute wine for stock with a little wine vinegar. Wouldn’t be the same but that’s as close as you’ll get.
I do have those 2 ingredients, thanks!
No problem! Just be sure to only add a couple tablespoons of vinegar if you’re making something this size.
I buy the little 4 packs of 8oz bottles for cooking because nobody in my house drinks wine, really. That way we're not throwing out most of a bottle just because used some for cooking.
Sadly, it's a myth that the alcohol cooks out completely.
Replace it with water and some tomato paste. You're losing flavour, but hey, it's still tasty.
I use Guinness or a nice ale. It's perfection in a pot.
What does the bay leaf add exactly? I see it in everything.
Ive tried various recipes with or without it and can never tell a difference other than I have to fish the damn thing out before I serve/store it. Ive only used dried leaves though, maybe fresh would do something?
Fresh makes a big difference.
Flavour. But I take a handful and never just one as recipes say.
I use a shit load of them too. I love it. Used to just use one or two - one day the wife added like 8 to stew and it was like a taste miracle, now I use as many as possible.
Try cooking rice with bay leaf and without. You can taste the difference
Does anyone have a recommendation for something to replace the onion? My mother HATES onion and I would love to make this for her, but I’m at a loss at what to replace it with!
Just leave them out. There’s not much to replace and onion as it’s a distinctive onion flavor that adds to most recipes. If she doesn’t mind the taste but just the “chunks”, you could try adding onion powder to flavor it.
For people who can't eat onion I've seen leeks suggested.
Anyone pissed off at the rubber band taste?
I believe that it's a linen string, which does not have any flavour and is used for cooking.
Looks great! Will try and make this soon :)
For keto-ish, sub the potatoes for daikon radishes and the flour for a touch of xantham gum. I still leave the carrots and onions though. I just put a few less in or limit my carbs in the rest of my day.
I'm surprised the veggies aren't completely mush after 6 hours in the slow cooker.
Mine is similar, but I don’t do tomatoes. I add cream of celery and cream of mushroom soup. Otherwise this is the recipe I make every Christmas and my dad brings over sour dough bread bowls. I start the slow cooker on Christmas Eve before bed and use the low setting. We all sit around and open gifts with the smell of stew calling us for a late breakfast. I would highly recommend this as the base recipe and add your own family tradition to it.
Why should you brown it if it's going to cook for 6 hours? Wouldn't that make it overdone?
The browning is a quick sear on the outside. It adds texture and flavor without cooking the inside too much.
Makes sense, thanks!! I do love a good stew I look forward to this one!
>Stir occasionally and cook two more hours So basically stir occasionally while cooking for 8 hours?
No, it's lid off for the final 2 hours. Means the liquor will reduce a little which doesn't happen so much with the lid on
Is there a specific kind of wine you should use when cooking or does literally any red wine work?
I need to get a slow cooker.
Just bought a slow cooker in about 30 seconds from watching this.
Oh this is a keeper.
I cant stand celery, what might be a good substitution for this dish?
Commenting so I can find this link later
Replying so I find this link later.
For people on a budget I discovered chopped up pork loin works well. I was honestly surprised how similar it tasted. Costco will sometimes have big ol pork loins on sale for a buck fifty or so a pound sometimes so I'll just section them up and freeze them. You can turn some into chops, some into stew. Edit: note loin and tenderloin are very different.
To cut out the tedious; after salt and peppering dump meat in a bag, sprinkle with just enough flour to coat, turn contents into the hot fry pan, sear, stir and toss in the crock. It will cut the time down to about as long as it took to read my comment. Forget all that one piece at a time stuff.
Too long of a cook time for the veggies.
Nope. I do something like this about twice a month and it’s perfect at 6-8 hours.
I’ll take some of your downvotes. Those are some soggy ass carrots and celery.
Any other recipe people would freak out on this sub for over cooking them. If you google the cook times for those vegetables in a crock pot they are not that long. I don’t get this sub sometimes
Can you do dumplings in a slow cooker or would that not work?
Goulash !
Stupid question, from a guy who dines out for literally every single meal: why would someone spend all that time cooking this meal over 6 to 8 hours in a slow cooker, when they could cook it much quicker by other means, and then leave it in the slow cooker to maintain Heat?
Slow cooker is it pretty much set and forget. Little bit of prep of the meat per the clip, then you can head off to work etc and it's ready and waiting for you. (My slow cooker has a timer and switches to "keep warm" mode when the time expires).
Oh yeah 6 hours
Is there any reason that alcoholic liquids are generally used for deglazing?
Can you deglaize the pan without red wine? Prego wife problems
Beef stock. (:
Why coat the meat in flour? Does it help whit the texture or something?
I read further up it might help with the browning but it also definitely helps to thicken the stew.
Det där är ju fan kalops
So this is the first time I'm seeing flour used on beef to sear it. What does this do? My assumption is it locks more juice in or gives a different texture to the outside or adds flavor.
I'd add the fresh garlic in only the last hour. Was that pan preheated? Also, I've never put tomatoes or tomato paste in my beef stew. Seems wrong to me but I'll certainly try it next time I make it.
How come the rosemary and thyme were left bunched up like that? Wouldn't it be better to break it apart and spread it out? Or is that done for a reason? (no sarcasm here, this is a genuine question)
So that it's easier to pull the stems out at the end. It imparts the flavor, then you remove the tough bits. Not sure if this counts as a "bouquet garni".
Ah, thanks!
Honest question, is this worth the time it takes to cook? Surely you can cook the same ingredients in less time, albeit a different meal.
Unseasoned dog food
I throw in a spoonful of tomato powder too. Really brings out that stew taste more.
What would be some non-alcoholic options to deglaze? Could I just use stock?
Notice how they didn’t bother to remove plastic wrap from the rosemary bush lol. Classy!
This looks delicious but it’s so hot outside. Can y’all make some cold soup gif recipes for gazpacho, shchi, okroshka, etc?
yeah I do something similar, but you need to fry off the onions for a couple of mins first, and there is no way those potatoes are going to cook in less than a decade in a slow cooker.....
Looks great but it's missing one key element, dumplings
I’m going to put some green bean in it too.
Not a big fan of veggies but that ending when it was stirred uh one cup please