Linking previous attempt and yet another sad stew, I have now realised that my trusty slow cooker is no longer trusty, or slow cooking (RIP). after many £££ wasted on beef and many tears that I can’t make stew I had to go old school and use the casserole pot in the oven. In the oven for 2 hours at 160°c Results: tastes great, in the future I would add more stock so it’s not so stodgy and use higher fat % beef. Crusty baguette and baked Red Leicester to serve. Same recipe will definitely work in a working slow cooker. Will add in comments.
by vandelay1330
2 Comments
Sorry for cheating on my SC gang but sometimes you gotta do what you gotta do until new SC arrives 🙏
When you’re cooking your garlic and onion, once they’re nearly ready, toss in a cup or so of red wine and let it get to a boil for a few minutes before adding it to the stew. It adds so much rich flavor!