[Sca-cooks] OOP - help my stews!

[Dan Brewer]

Bitterness is caused by the garlic powder and rosemary over a long cooking
period.  Add the rosemary just berfore serving and user real garlic.  Trader
joes has some that has been grated and frozen in 1 tsp sizes all aranged in
a plastic tray  so it is easy to use.  And no onions  .  When you brown the
meat you add another dimension to the stew .  It also starts the rue and
thickens your gravey .

Dan in Auburn

On Sat, Nov 13, 2010 at 7:29 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:

> So today I made a crockpot stew, and yet again, I'm highly
> disappointed in how it tastes. There's a bitter edge, and I always
> find that with my stews, plus I find the beef isn't really moist. It
> falls apart, but feels dry to eat. I'll list my ingredients below -
> then can ya'll tell me what I'm doing wrong?
>
> Stew beef (30% off club pack)
> flour
> water
> fresh white button mushrooms
> frozen baby carrots (put in frozen)
> garlic powder (forgot the real garlic and onion this time)
> pinch of dried rosemary
> half a small bag of skin on random baby potatoes - some red, some
> blue, some yukon gold
>
> The flour was in a slurry with some of the water - maybe 3 heaping TB?
>
> This all cooked in the crockpot for about 5 or 6 hours on low, and a
> little while on high. I did NOT brown the beef first - this was to be
> quick and easy, and not generate lots of pans to wash *sigh*.
>
> So it tastes icky - even my adventurous baby didn't want much for
> dinner. Smelled GREAT while cooking, but just doesn't taste right....
>
> Thanks - I HATE wasting ingredients like this :-(
>
> Ilsebet
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