Slow Cooker Newbie

silverfoxdude

ooo, that sounds interesting aurora. What did you put in it? I have stuck stewing beef, and veg in mine. Is the liquid supposed to be above the veg etc, the recipie said half pink, but it only went half way up so I added more, and it looks a bit runny now??

aurora_borealis_2

I used frying steak (cheap), onion, green pepper, paprika, beef stock,
tinned tomatoes, tomatoe puree and balsamic vinegar.

The meat and veg is covered. I'm no expert, first time for me too but I'll report back later. I think I might thicken it an hour before with a cornflour mix. I'll serve it with soured cream.

I'm going to put some potatoes in the oven to bake now and cook some broccoli and cauli later.

katglasgow

I've had the 3.5 litre swan for a couple of months now and use it at least once every week. Have made beef casserole, gammon steaks, pork stew, many curry variations, chicken stock with carcass and also whole bits of meat for Sunday roast. It is so much less hassle than standing over a stove. I havent browned anything and I have found than generally I started off using far too much liquid. At end of cooking time, in order to thicken a stew curry etc I mix a tablespoon of cornflour with a little cold water in a cup and then add in a few spooons of hot liquid from the crock pot. Then I tip whole lot back into main dish stir about and voila - perfect everytime!
3.5 size is great for 2 adults and 1 chil and usually a portion or 3 for freezer.

silverfoxdude

Oh wow~wee, talk about cooked to perfection!!! OH says that pubs etc should do this method for their pies and stick a puff pastry top on, this stew was delicious! Will try goulash next aurora, thanks. I thhickened mine up with some thickening granuals I got from Asda.

I have a whole chicken I want to cook for Sunday lunch. Wonder how I will achieve that?

squeaky

The same collection has several whole chicken recipes in the Index and other threads listed too.