In my slow cooker today.... part 2

Karen66

Hiya all,

I am a slow cooker virgin but have bought one today. Tomorrow I am thinking of doing a beef stew. You may think this is a silly question but do I just put potatoes, turnip straight into the pot or do I need to par boil them first? Is there a certain way to put things into the pot ie, veg on bottom, meat on top? Vice versa?

Cant wait to get started, thank you

Sunnyday

scrappie wrote: »

Hi

Looking for some help/ ideas/ advice

I'm quite new to all this - have only used my SC a few times before.
Have come to work this morning and left a chilli in it - so I hope that it goes well (or it's beans on toast for dinner!)

Lentil and bacon soup - does anyone have a recipe? What do you do with the lentils? I have a bag of dry red lentils, but it says to boil first/ soak. Do you just throw them in the SC as is - or do I follow the pkt instructions first?

Off to supmkt at lunch - gammon and beef needed.

Going to try the gammon in apple and beef in guiness. That way I can start stocking up my freezer.

Thanks in advance everyone - you all seem a very nice bunch!!!

Hi Scrappie,

this is my usual recipe for lentil and bacon soup, http://forums.moneysavingexpert.com/showpost.html?p=34394745&postcount=228 i sometimes add a couple of sticks of celery for a change. Just wash the red lentils until the water runs clear and pop them in the pot.

HTH

SD

mlz1413

Karen66 wrote: »

Hiya all,

I am a slow cooker virgin but have bought one today. Tomorrow I am thinking of doing a beef stew. You may think this is a silly question but do I just put potatoes, turnip straight into the pot or do I need to par boil them first? Is there a certain way to put things into the pot ie, veg on bottom, meat on top? Vice versa?

Cant wait to get started, thank you

Hi Karen66

Cut the veg into equal sized chunks per veg and put on the bottom, carrots and swede take longer than potatoes (so may be better sliced), turnip is about the same as potato.

I normally brown my meat but if I'm short on time just chuck it in raw.

Ensure the stock covers everything but not too much more as sc don't lose much liquid.

I never worry about time either, got in at 9pm one night instead of 6pm, very grateful dinner was already cooked and it tasted just as lovely 3 hours later.

MrsEm

Help - was inspired to dig out the SC having seen this thread...but now can't find the book & have some questions - hope you can help!

Have chopped up random veg & put at bottom already...but do I stick it on tonight on low (with sausages & stock) or pop in sausages & stock tomorrow AM and stick it on High or should I use Auto & if yes when?

It's 7pm now, want to eat approx 7pm tomorrow, leave for work normally about 7am.

Also - I've popped in leftover half tin sweetcorn & some leftover green beans from tonights dinner - will they be ok or too mushy by tomorrow night? Should I pick them all out now before I ruin tomorrow's dinner?

Fingers crossed one of you can sort me out!
Thanks in advance
MrsEm

oliverbendix

Oxtail stew today -- 3 pieces oxtail, chopped beef heart, chopped shallots, garlic, leek, carrots, red pepper, 1 red chilli (optional), 2 tins chopped tomatoes, tin of broad beans, 2 glasses red wine, big splosh of red wine vinegar, water. Serve with mashed potatoes.

Karen66

mlz1413 wrote: »

Hi Karen66

Cut the veg into equal sized chunks per veg and put on the bottom, carrots and swede take longer than potatoes (so may be better sliced), turnip is about the same as potato.

I normally brown my meat but if I'm short on time just chuck it in raw.

Ensure the stock covers everything but not too much more as sc don't lose much liquid.

I never worry about time either, got in at 9pm one night instead of 6pm, very grateful dinner was already cooked and it tasted just as lovely 3 hours later.

Thank you for your advice, cant wait to try it tomorrow. Will let you know how I get on.

Sunnyday

MrsEm wrote: »

Help - was inspired to dig out the SC having seen this thread...but now can't find the book & have some questions - hope you can help!

Have chopped up random veg & put at bottom already...but do I stick it on tonight on low (with sausages & stock) or pop in sausages & stock tomorrow AM and stick it on High or should I use Auto & if yes when?

It's 7pm now, want to eat approx 7pm tomorrow, leave for work normally about 7am.

Also - I've popped in leftover half tin sweetcorn & some leftover green beans from tonights dinner - will they be ok or too mushy by tomorrow night? Should I pick them all out now before I ruin tomorrow's dinner?

Fingers crossed one of you can sort me out!
Thanks in advance
MrsEm

MrsEm - i would stick everything in on low just before leaving the house in the morning, the beans may be mushy but all the flavour will cook through so it should be nice and tasty. Low should be ok as the cooker will be on all day. I use the low setting all day or all night with good results.

HTH

SD

cooking-mama

cooking-mama wrote: »

Trying a hungarian goulash in mine today...never made this before,hope we like it.

Oh dear...my hungarian goulash just tasted like beef stewed in tomatoes,no smokey paprika taste,no hint of garlic..nowt.
I browned everything first...even added extra paprika..dunno what went wrong....Family ate it anyway,But they were hungry(rather than hungarian;))

[Deleted User]

I cooked a huge casserole of shin of beef from three packets I found in my freezer.Along with odds and ends of veggies,carrots,onions,celery,peppers,and some realy thick gloopy lamb stock i found in there as well.Delicious it was for dinner tonight and I have four portions ready to got back in the freezer for another few dinners later this month

Fruball

I cooked a fab bolognese sauce in mine earlier... Tonight, there is leek and potato soup.... Leeks, potatoes, onion, stock, herbs, water... Hope its good as its D.StepMum birthday tomorrow and i am taking lunch Will go to any lengths to make sure its doubly tasty tomorrow hence slow cooking and the addition of cream if necessary and peas and grated cheese at the end

Yummmmy (I hope!)