/ck/ - Food & Cooking

>>19304490
The problem with beef stew in a slower cooker, for example leaving it on while you go to work, is it will be cooking too long. You want the stew to cook until the tough cuts are beef are nice and tender, about 2-3 hours, but if it's cooking all during a work day it will be so tender that it shreds easily. It's not necessarily bad, but usually when you have a beef stew you want it to have big chunks of everything.

>>19304490
make sure you brown the beef real good, you want all that caramelization nom nom. Try to add the veggies that take a long time to cook first like carrots and turnips and the more delicate veggies like potatoes green beans towards the end so you don't end up with a mushy soup. Water for the broth is okay but try to use broth if you can. And last but not least, taste, taste, taste and taste that way you can adjust the spices more appropriately.

>>19304500
>add the veggies that take a long time to cook first like carrots
dissolved carrots is certainly something that can you end up with and don't want

>>19304500
>carrots before potatoes
can I smoke some of your crack?

>>19304530
I mean... I've always added the carrot 20 or so minutes before the potate and it's been pretty reliable... I dunno what to tell you.

>have a stove
HUUURRRRRRRRRRRRRRR
DURRRRRRRRRRRRR
I NEED A LE SLOOOOOOW COOKER
AND A LEEEE
LE PRESSURE COOKER
ANNNNND UHHHHHHH A LE
LE
LE AIR FRYER!!!!!!!!!!!!!
DUUUUUUUUUUUUUUUUUURRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR

>>19304713

You're just slow cooking on the inside huh kid?

>>19304490
Sear meat in a pan, remove onto plate
Remove fat
Add new fat and lower temp, add vegetables in brunoise (onion, carrot, celery) and simmer
Add wine (a full-bodied red works best) or beer (brown Trappist is best), bouillon, tomato concentrate if you want, bay leaf thyme, bring to a simmer again
Add everything including meat and its juices to slow cooker, follow instructions in the manual.

Everything else is up to you. Add potatoes, leave out celery, use curry instead of time, white wine instead of red. Lamb works great with honey, cumin and saffron, chicken, cacao and bacon works, w/e suits your fancy.

>>19304865
I usually reduce my wine by half before adding stock.

>>19304490
just get a dutch oven. why the fuck do you have a slow cooker negro?

>>19305111
I CAN'T LE LEAVE LE STOVE ON WHEN I AM NOT LE LOOKING. IT IS LE HECKING DANGEROUS!!!

>>19304500
>nom nom xD

Back to r8ddit troon

>>19304721
you dont know me

>>19304500
>Remove fat
Imagine doing this unironically

>>19305607
I do.

I sear my beef with canola oil or corn oil, then remove the beef, remove most of the oil, and then add butter for better flavor for carmelizing veggies.

>>19305532
every time I make beef stew I leave the dutch oven in the oven over night lol

>>19305622
>I sear my beef with canola oil or corn oil
Why would you do this? What a retarded roundabout libshit way to cook. Just sear it in tallow or butter in the first place and leave the fat in so that you don't loose all the delicious juices

opinions on cooking the stew longer in the oven instead of stovetop? So bring to a boil, simmer for a bit then put into hot oven and cook for remainder. Does it work the same

>>19304490
get a cut that goes in a slow cooker - not filet mignon. sauce generously.

>>19306164
I usually cook my stews in a dutch oven in the oven for about 3 hours at 300-330. You might need to add water periodically.

>>19306164
i vastly prefer to do it in the oven in a dutch oven. the indirect heat means you don't risk burning stuff that falls to the bottom of the pot, which is admittedly a small risk but still, you can throw it in the oven with a lid for a few hours and ignore it.

>>19304530
I don't like big chunks of carrot so I chop them up and put them in with the celery and onion at the start