Slow Cooker - The Recipe Collection

Mads13

Hi All

I have some diced frozen lamb and would like to make a stew/cassarole on monday.

How should I proceed?

I have a colmans sachet for lamb-will this be ok to use in the slow cooker? Do I brown the meat first? What veg should I chuck in and when, I have fresh carrots, onions, or frozen peas, sweetcorn, mixed veg, frozen peppers? I also have some mixed beans in the cupboard..i think!! When do I add the potatoes, or should I serve mash?

I want it as simple as possible as Im not too well at the moment and finding it difficult to move around with my mobility:mad: Sorry I sound so thick, but just want a change :rotfl: I normally cook sausage cassarole, pork chops & sauce, also lamb chops with mushroom soup,chicken pieces in BBQ sauce in the slow cooker, also gammon. Not a lamb cassarole-so need a little help please!!

Thanks
Mads13
xxx

stellagypsy

Mads - you can use the packet sauce mixes, I do so often, but I add about 50% more liquid and you could thicken it later in a pan with some cornflour. I just bung it all in the slow cooker (ie I don't brown meat first) and it comes out lovely . I have not done lamb as OH not very keen on it but have done beef stews. These I thickened by making dumplings and popping them in about 40mins before the end of cooking.

HTH, Stella

kazd

I am thinking about making this tomorrow.



I have a 2lb brisket of beef, if you look down to the last review, the lady states that she cooked the beef on high for three hours and then drained the fat off. She then returned it to the crock with the barbecue sauce and cooked if for a further seven hours on low.

My question: Is it okay just to put the beef in without any liquid in view of what she just said or would it be better to put a little water in and then drain that away after three hours.

Just realised this takes you into my cookbook, will get another link and re post

kazd

ok let see if this works.

http://www.recipezaar.com/recipe/getrecipe.zsp?id=73356

Oh well it still seems to be going into my cookbook but maybe thats because I am using my pc, if you are in my cookbook, please do not delete any of my recipes

Curry_Queen

I clicked the link and it's not in your cookbook so don't worry, it's still got the subscribe/sign on option available to me. I used to worry about things like that, especially when posting Ebay links etc, but it's just the cookies set on your PC that log you in but they don't work on other people's if that makes any sense LOL!

vanoonoo

Mads13 wrote:

Hi All

I have some diced frozen lamb and would like to make a stew/cassarole on monday.

How should I proceed?

I have a colmans sachet for lamb-will this be ok to use in the slow cooker? Do I brown the meat first? What veg should I chuck in and when, I have fresh carrots, onions, or frozen peas, sweetcorn, mixed veg, frozen peppers? I also have some mixed beans in the cupboard..i think!! When do I add the potatoes, or should I serve mash?

I want it as simple as possible as Im not too well at the moment and finding it difficult to move around with my mobility:mad: Sorry I sound so thick, but just want a change :rotfl: I normally cook sausage cassarole, pork chops & sauce, also lamb chops with mushroom soup,chicken pieces in BBQ sauce in the slow cooker, also gammon. Not a lamb cassarole-so need a little help please!!

Thanks
Mads13
xxx

I reckon the lamb pieces, the casserole mix and some water with a few sliced onions and carrots will make a lovely stew. my slocooker doesnt really do potatoes but you could employ the methods others use and put the spuds in a dish on top of the meat and serve them with the casserole (although I adore mashed spuds and would opt for those every time). If your slocooker is ok for cooking spuds in the liquid then the idea of adding a bit more liquid may make things really really easy for you and will give you really tasty potatoes which have cooked in the juice of the casserole.

I hope you perk up a bit soon - its miserable being poorly over a bank holiday weekend

pengers

Kasd

Is it okay just to put the beef in without any liquid?

Certainly is! Not a drop of water - 8 hours is fine (though the outside can get slightly crispy) - beef is so tender and the rich liquid it produces make exquisite gravy.

kazd

Ok, well am going to get dh to put it on high when he gets up tomorrow at about 5am, and when I eventually get dragged out of bed by my starving 5 yr old, I will drain off any fat etc and then add the barbecue sauce and turn it down to low. Might have to do a mix of a couple of sauces because the recipe calls for 18oz bottle and I think the one I have bought is half that size, but I still have some jerk sauce in the fridge so will make it up with that. Wish me luck! :T

Curry_Queen

Sounds yummy! Hope it turns out ok for you

mrsmab59

kazd wrote:

I still have some jerk sauce in the fridge so will make it up with that. Wish me luck! :T

Jerk sauce is a new one for me...what exactly is it?