Hey team!
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So I’m making the Budget Bytes Hamburger Stew in my slow cooker. [Here](https://www.budgetbytes.com/slow-cooker-hamburger-stew/) is the link if anybody is curious, but there’s quite a few different variations.
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I’d like to make a really big batch. I want to use 1kg of beef mince, and a lot of potatoes, onion and sweet potatoes I had left over, plus quite a few carrots. My slow cooker is a 5l one, so I think it can handle it fine.
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My question, is it safe to cook that much in a slow cooker on low? Particularly the beef mince? I know the cook time will probably increase to something like 12 hours, but I’m curious as to whether it will be in the danger zone for too long, and cause bacterial growth.
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My plan was to brown the mince, then dump it and all the vegetables into the slow cooker before work, but I wouldn’t be back for like 12 hours. I could have my partner turn it to the keep warm setting at about 10 hours, however.
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I’m a little concerned that all the vegetables I’m planning to add will also slow down the cook time and cause it to stay in the danger zone longer.
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Anybody got any experience with this? If not I may need to abort mission for a few days until I have time to divide the ingrediants and strictly follow the recipe cook times.
by boltgun_to_the_face
2 Comments
Personally I don’t worry about that and I’ve never had a problem. That said I do like to brown my mince beforehand,(fry hot in small batches and add to the pot) gives it a much better flavour.
You always brown ground meat on the stove before you put it in the slow cooker. It needs to be fully cooked before you add it.