slow cooker help please?

sinner2winner

Hi

Im trying really hard to cut back on my food shopping as I spend way to much . Yesterday I went to the butchers and got £3 worth of beef on the bone - theres loads im sure it will be a cheaper cut but as i intend to slow cook it and its on the bone it should be full of flavour - at least I hope.

Anyway I lent my slow cooker book to someone and was wondering - what do i put in with my meat and veg for the gravy - I haven't had my slow cooker out for a long time now and have compleatly forgotton

joedenise

I just use a bit of stock and about an hour or so before it's ready I mix in a little cornflour blended with some water ( little bit of cold water to mix and then a bit of boiling water so it doesn't reduce the temp of the slow cooker too much) or you can add a few gravy granules into the stock at the beginning of cooking but don't put too much otherwise it will thicken too much.

Denise

andygb

There are only three things which I use as liquid in the slow cooker, depending on the style of the food - chopped tomatoes, vegetable/chicken stock and red wine/beer.

Toomuchdebt

I always use chicken stock...I'll try the chopped tomatoes next time though

boredjellybean

I'd sling in whatever veg you have lying around & anything for stock really from stock powder to booze to tinned toms (nice for a greek version with onions & herbs & a little feta crumbled in) - you could also add a handful of lentils or pearl barley to bulk it out & herbs would be nice - perhaps serve with mash or dumplings?

sinner2winner

This is all brilliant thank you - as i work long hours im hoping this will make life a bit simpler too as i only eat homemade and wont buy ready meals.

wish me luck!!

andygb

Toomuchdebt wrote: »

I always use chicken stock...I'll try the chopped tomatoes next time though

I use chopped tomatoes when making curries and middle Eastern dishes, with lamb/courgettes/aubergines.
I use red wine with beef and chicken and beer with beef, to make nice, warming casseroles, such as Bouef Bourgignon and Coq au Vin.
I use chicken/vegetable stock with ordinary stews - Lancashire hotpot - and soups.