Any emergency help for first time slow cooker meal?

ANY_CHANCE

Sorry i have left this a little late in the day but after hearing about the joys of the slow cooker, i bought one this week and today i would like to use try it out.

I have bought some stewing steak red wine and lots of root veges but what do i do with them now?

Please help x

vij

this may sound too simple, but it really is this easy and slow cookers are this forgiving.

Unwrap meat give it a quick wash if its in 1 piece or just put it in if its diced.

Peel or scrub veg, chop into chunks chuck it in

add either a can of diced toms, some tom puree watered down a bit, some wine or some guinness or even just a stock cube and water.

Switch on - go and drink the rest of the wine/guinness come back in 3-4 hrs enjoy

Barneysmom

Some slowcookers you need to preheat but not all of them, check in your manual.......

Peel and dice the veg, and dice the meat, chuck it in the slowcooker,
add salt and pepper, if you have any herbs (dried mixed herbs is good - heaped teaspoon), maybe a handful of lentils.
Add a couple of pints of water and a few oxos.


Give it a stir after an hour or so, leave it all day to cook.
Serve with a hearty pile of mash potatoes.

Pour yourself a glass of wine You could put some with your meat and veg but I prefer to drink it.

Barneysmom

Wahey great minds think alike! :cool:

ANY_CHANCE

I am cutting up some butternut squash, carrot, sweetpotato, parsnips, sweede and stewing steak. I have switched the SC on and put them in with 2 small cups of water a samll cup of red wine and a stock cube

i dont know how long to cook it for so i will try high for 4 hours as i am a bit short on time

fingers crossed

ANY_CHANCE

OOooooh sorry i hadnt seen your posts just going to read them now x

pandora205

For a first time user, it's really easy. You just throw everything in and leave. The only points to add are not to thicken any liquids (gravy/sauce) until the end, when you can stir in some cornflower or flour paste, and not to overestimate the amount of liquid you will need, as generally meat produces more than you expect. The only exception to this is if you add lentils or pulses which can soak it up.

I never bother with browning meat or precooking veg in any way. The whole point of a slow cooker is that it does the work not me!

PS I see you are using root veg. Potatoes will not stay whole but other stuff should be okay.

pandora205

ANY_CHANCE wrote: »

I am cutting up some butternut squash, carrot, sweetpotato, parsnips, sweede and stewing steak. I have switched the SC on and put them in with 2 small cups of water a samll cup of red wine and a stock cube

i dont know how long to cook it for so i will try high for 4 hours as i am a bit short on time

fingers crossed

I should read posts more carefully as I see you've listed ingredients. These should be fine (though I've never used butternut squash so I'm guessing there. I usually add an onion with beef too.)

Keep you eye on the liquid levels. This should be enough but may not be. 4 hours isn't really long enough (with mine anyway). It's perhaps worth having a snack then eating later. I've usually waited 7 hours +, though basically, taste it and see!

ANY_CHANCE

Thanks folks, i really appreciate your help. So hopefully i am on the right track although i have left cooking it a bit late. I put another small cup of water in but I will keep an eye on the liquid level.

I have put some shallots in too now, should i put in any dried herbs or just leave it for now and see how it is at the end?

I am hoping it may be done by 8pm!!

pandora205

ANY_CHANCE wrote: »

Thanks folks, i really appreciate your help. So hopefully i am on the right track although i have left cooking it a bit late. I put another small cup of water in but I will keep an eye on the liquid level.

I have put some shallots in too now, should i put in any dried herbs or just leave it for now and see how it is at the end?

I am hoping it may be done by 8pm!!

I'm sure it will be perfect. If you are going to use herbs put them in now but use them sparingly as they seem to taste stronger with slow cooking.

I find it's all a bit trial and error, though there are some basics and a good collection of threads on MSE on slow cooker cooking. The best thing about it is that cheaper cuts of meat work best. Very lean meat seems to go a bit stringy and the tougher cuts turn out really well!

Barneysmom

My hubby does a beautiful chicken wing stew in the slowcooker, with carrots and onions and whatever else veg we've got, it's gorgeous, the chicken flavoured gravy is heaven with mashed spuds.