I made the NYT Cooking Slow Cooker Beef Stew and followed the recipe to the letter. When I went to stir midway, I added two cups of beef broth bc it was dry, put the top back on, and kept cooking. When it was done-after ten hours-there was no liquid. Why? What did I do wrong? Recipe link below.
https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew?smid=ck-recipe-iOS-share
by FrannyCastle
7 Comments
I have a feeling it might be because you cooked this for 10 hours in a slow cooker. I don’t have a subscription so I can’t see the whole recipe but I did read the information at the beginning and it said 2 to 3 hours in a 325 oven which is exactly what you should do with stew.
A slow cooker should not let water evaporate, even after 10 hours there will still be liquid. Usually meat will drop a lot of liquid of its own while cooking, so unless you were cooking in an oven or other appliance, it may be a problem with how the lid on the slow cooker fits.
There is a pay wall. Can you paste recipe please? Pics look delicious
Slow-Cooker Beef
Ingredients
3 large carrots, peeled and cut into 1 1/2-inch chunks
2 large parsnips, peeled and cut into 1 1/2-inch chunks
2 large russet potatoes, peeled and cut into 1 1/2-inch chunks
3 thyme sprigs (or 1 teaspoon dried)
2 rosemary sprigs (or 1 teaspoon dried)
3 to 3 1/2 pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
1/3 cup stout beer, or beef broth
1/3 cup maple syrup
4 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 teaspoons balsamic vinegar, preferably aged
Kosher salt and black pepper
Directions
Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it’s not possible, it will be fine.
Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.
Just to say, in addition to the probable lid issue, of course any root veg in the stew itself would soak up some broth…but not two cups worth! Santa’s bringing you a new slow cooker for Christmas. 🤶
Reading the comments on this recipe, a common theme is that the recipe only has a 1/3 cup of liquid added.
I think there was definitely something missing from the recipe. I did a similar recipe recently and it only called for a slow cook time of 8 hours, and two cups of stock (plus I chucked in a tin of tomatoes).
[Gift link – read it in its entirety](https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew?unlocked_article_code=1.308.TKZR.XyBoBB4Ocfia&smid=share-url)