Comments on: real life test kitchen: slow cooker beef stew

By: shelterrific » Blog Archive » five things we learned last week

shelterrific » Blog Archive » five things we learned last week — Mon, 17 Mar 2008 13:46:51 +0000

[...] in two cups of Guinness or other very dark beer. Cook for eight hours.” See Angela’s slow cooker stew recipe here (along with other tips from [...]

By: Kate

Kate — Thu, 13 Mar 2008 18:15:15 +0000

I make an even simpler version, from a cookbook I received as a gift when I got a slow cooker.
Chop up two onions (maybe one? I’ll check at home), 2 carrots, and two potatoes.
Brown a couple pounds of stewing beef (tossed in flour, salt and pepper).
Put it all in a slow cooker with a few sprigs of thyme.
Pour in 2 cups of Guinness or other very dark beer.
Cook for 8 hours.
It’s one of our favorites and SO easy. I just made it without browning the meat for the first time. I simply didn’t get a chance to sear the meat and I figured I’d see what happened. There was a bit less flavor, but it was still good. The main difference was that the meat didn’t hold together as well, so it shredded up as soon as I stirred the finished stew.

By: Peggasus

Peggasus — Thu, 13 Mar 2008 15:56:25 +0000

Sure you can do it on the stove; it’s almost the same process! Brown your meat first, remove and add your onions & garlic to the drippings, and stir for a few minutes. Put the meat back in, add the liquid ingredients (I like to splash in some red wine, too) and spices and let simmer for about 2 1/2 to 3 hours. Add the potatoes and carrots and let simmer for another 45-60 minutes. The peas go in the last 10 minutes, I don’t even bother thawing them. See, it’s almost the same! We like our stew with biscuits.

By: jon

jon — Thu, 13 Mar 2008 05:14:00 +0000

this looks really yummy- will have to try!