Stupid question about cooking a stew in a slow cooker

BrokeBrunette

Hi everyone

Firstly, sorry if I have posted this in the wrong place. I've just spent 2 hours reading through loads of these threads and now I'm desperate to get my slow cooker back out of retirement to save some money on my food budget.

What I really need advice on is the stock/juice I need to make my potential stew tasty. I've written down suggested good herbs etc but what else should I put in the pot to give the liquid a nice flavour? I don't have any proper meat stock as I am starting from scratch, so I'm starting with water!!!

I'm planning on coating the meat (don't know what sort yet) in flour, so it thickens the juice, but other than that I'm stuck.

Please help!!!

FunkyFairy

I always just add water, onions, carrots and the meat. It has loads of flavor. I do this with sausages too i use ones with herbs in them to flavor the stock

arkonite_babe

Hi brokebrunette,

can I suggest you read the Complete Slow Cooker Collection

It's full of lots of hints and tips. There's also a few slowcooker websites listed in the Mega index, which is a sticky at the top of this board

HTH!

BrokeBrunette

arkonite_babe

Thanks for your suggestion. I have been reading mammoth amounts of it today, which is where I picked up the suggestions re herbs and coating meat etc. Nobody actually seems to mention what they put in the water so I was wondering if I had somehow missed the point

I feel a bit stupid asking really but I can't afford to go and buy some meat and veg to have a go at making a stew and then muck it up because I have missed out something basic. Looks like it's just the water, herbs, meat and veg then.

Thanks again for your help. It's much appreciated as I am just starting out on a major money saving exercise and I really feel that using my slow cooker might help. I have a horrible feeling my 2 daughters are going to turn their noses up at my potential new meals though as they hate veg!

Mr_Proctalgia

Hi BB,

Please remember that there are no stupid questions on this board, only stupid answers. We all started somewhere so ask to your hearts content.

How little is nothing? do you have any Oxo,s, Bovril, packet soups, fresh veggies, dried veggies. I always flour and fry my meat BTW. Let us know what is available.

Hope this helps

comping_cat

If i dont have any gravy or stock, i always add a tin of oxtail soup(heinz)!!!! Gives a lovely taste, makes the stew go futher and adds the extra juice i would normally get from the gravy or stock.

BrokeBrunette

Mr_Proctalgia wrote:

Hi BB,

Please remember that there are no stupid questions on this board, only stupid answers. We all started somewhere so ask to your hearts content.

How little is nothing? do you have any Oxo,s, Bovril, packet soups, fresh veggies, dried veggies. I always flour and fry my meat BTW. Let us know what is available.

Hope this helps

thanks for your reply - it's much appreciated. I have been using up lots of stuff in my food cupboards recently as I am trying to only have what I actually use in my store from now on, rather than buying things because they are 'on offer' but never get used. I have the basic things like Oxo's and Bovril, no packet soups but could buy some if I need them.

I've been VERY guilty of using convenience foods far too much, which is of course expensive, so this is part of my major economy drive to cut my food bill and stop myself getting into debt.

I'm actually looking forward to visiting the fruit and veg shop and going to the butchers as I only ever normally shop in supermarkets, which I'm totally embarassed to admit on here. Everyone seems to have such brilliant ideas for meals and ways of saving money. I'm hooked!!! :T :T :T

Mr_Proctalgia

According to Hugh Fearlessly-Eatsitall the Holy Trinity of stock is Celery, Onion and Carrots, personally I like to use a Bouquet Garni as well (All supermarkets will have it in the spice section usually looks like a bottle of tea bags) I don't put spuds in till much later as they cook to nothing and thicken the stock to early. Lentils and pulses can also go in to, the easily available soup mixes are good value for money as you only need a spoon or two of the pulse mix. This will get you started off, just remember that you can never have enough veggies in it.

Queenie

BrokeBrunette wrote:

...

What I really need advice on is the stock/juice I need to make my potential stew tasty. ...

Please help!!!

Not a stupid question AT ALL!!!

You could use:

~ just water (the seasoning, veggies and meat will make it's own "stock" as it cooks)

~ a stock cube/marmite or bovril dissolved in water

~ tinned tomatoes would make a nice "stock" with the meat and veggies

~ tinned soup could be added if you have it/fancy it (even a dollop of tomato ketchup or even a dollop of brown bottled sauce - either diluted with water)

~ homemade stock if you have it

~ if it's a chicken/fish dish you could add half milk/half water

~ leftover gravy from a roast

Any of the above, or a combination of any of the above, just remember, you don't need to use more liquid than will barely covers the vegetables and meat.

Have fun experimenting.

squeaky

Then a stock cube or two will be just fine.

Have a taste test and add an extra one or two if you think you need them. Even though I make my own stock I end up needing stock cubes because it's amazing how fast the darn stuff gets used up

elona

BB

You can use oxo cubes or bovril or anything you fancy - I sometimes put in a can of chopped tomatoes or a can of soup.

Just experiment with whatever you already have in the house.