[Sca-cooks] OOP - help my stews!
Elaine Koogler
kiridono at gmail.com
Sun Nov 14 09:19:41 PST 2010
I do a beef stew in the crockpot, one that I adapted from a Williams Sonoma
recipe...adapted in the sense that the original wasn't for a crockpot...and
it used potatoes which I need to avoid where possible (I used turnips and
parsnips instead, along with carrots, onion and celery). I seared the meat
cubes in olive oil,after dredging them in a flour/salt/pepper mixture.
Then, after removing the meat to the crockpot, I deglazed the pan with red
wine and added that to the crockpot, along with the veggies, a little tomato
paste, water and a couple of sprigs of thyme. We usually eat some of it for
dinner, then the rest gets frozen for dinners at a later time.
I've never had any problem with it. The gravy is a little thin but, if
wanted you can remove the meat and veggies (and the thyme sprigs) and reduce
the remaining gravy to the thickness desired.
I do think that searing the beef does help with the flavor and texture...and
deglazing the pan brings any fats, and any browned floury bits to the mix.
Kiri
On Sun, Nov 14, 2010 at 9:16 AM, Ginny Beatty <ginbeatty at gmail.com> wrote:
> Funny, I just did a beef stew yesterday.
> Dredged the beef cubes in flour and dry spices, then seared them to
> achieve the Maillard reaction.
> Added to the crock pot, with beer, tomato juice and veggies. Cooked on
> low for 3 hours. If I were using fresh herbs, I would put them in
> towards the end of the cooking time to get the aromatics.
> GwynethB
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