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Slow Cooker recipes

12467…34

Comments

  • #152
    The Lovely Muffin
    Closed Accounts Posts: 6,595 ✭✭✭The Lovely Muffin


    The Lovely Muffin wrote: »
    I've got this in my slow cooker now, I altered the recipe a little bit.

    http://planningwithkids.com/2011/05/02/slow-cooker-spaghetti-bolognese/

    I used all the ingredients in the original recipe and added the following to it.


    Hopefully it'll turn out nice, will report back tonight when it's cooked and let you know for sure. :)

    This turned out delicious, absolutely scrumptious.


  • #153
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    :cool:Nice !


  • #154
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    I am cooking my first goulash tomorrow in this 1.5 litre slow cooker.

    I'm going to cook it on low, where it doesn't actually boil. Do I need to worry about fluid loss ? I was going to only put in a half cup or cup of water because I don't want a stew, I want a slightly thickish texture.


  • #155
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I wouldn't increase the amount of liquid, if anything you'll have less loss on the lower setting.


  • #156
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    it's going to be a lot easier to add a little extra liquid at the end if you need to loosen it up a bit than it is to take it out if its too wet.


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  • #157
    Name Changed
    Registered Users, Registered Users 2 Posts: 544 ✭✭✭Name Changed


    I'm new to this...

    What do you use as stock? For casseroles and stews would it be beef stock? Lamb? Chicken? And why? I have no idea.

    I think I'll try making a casserole tomorrow. I've bought chicken, peppers, courgettes, carrots and onions. I have paprika and chilli powder and pepper out to use... I presume I'd need a bit of stock.


  • #158
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    as a rule of thumb, if you're making something that requires stock, you'd use stock made from that meat, so cooking chicken = add chicken stock, cooking beef = add beef stock.

    personally i tend to use the knorr stock pots as they're easy to just throw in and i like the taste.

    they also do veg stock pots and a herb infusion pot which is also handy for adding more flavour into your meal.

    if slow cooking i would use a lot less water to make up the stock though, or (depending on ow much liquid there is already) not use any liquid at all and just throw in the stock pot as it is and let the juices in the pot make up the required amount of liquid.

    i'll always play it by ear either way, as i've already said, it's easier to add more liquid than to take it out if there is too much.


  • #159
    Name Changed
    Registered Users, Registered Users 2 Posts: 544 ✭✭✭Name Changed


    Great stuff. Thanks for the advice.


  • #160
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Name Changed wrote: »
    Great stuff. Thanks for the advice.
    i'm sure someone will be along shortly to disagree with me. :D


  • #161
    ems_12
    Registered Users Posts: 287 ✭✭ems_12


    I think I first got this recipe on boards and it so easy in the slow cooker, and so tasty!

    1 large onion(finely chopped)
    1 garlic clove(crushed)
    750g stewing steak(or whatever beef you would use for a stew etc)
    2ish tbsp paprika
    400g tin chopped tomatoes
    tomato puree (1tbsp?)
    1 large red pepper
    175g mushrooms(chopped)
    600ml beef stock
    1 tbsp cornflour
    1 tbsp water

    I brown the beef with onions and garlic, then throw into the slow cooker with veg, tomatoes, stock, puree and paprika. Then when I'm ready to serve, I add some corn flour if I want it to thicken up a bit, while the rice/potatoes/accompaniment is cooking :)


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  • #162
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    I did my first dinner in my 1.5 ltr slow cooker last night..... well ... it was edible :)

    Trouble is I forgot to put a few ingredients in .. :P

    I put stewing beef, onion, red pepper, garlic, mushroom, salt, pepper, but I forgot the tomato paste and didn't put any stock or stock cubes.

    It was fine .. except the taste was a pretty bland 'beefy' taste and it was all a general 'brown' colour.

    Any ideas on what I should have added for more taste ? I'm not into unusual tastes so be gentle with me :D


  • #163
    et101
    Registered Users, Registered Users 2 Posts: 584 ✭✭✭et101


    I don't think anything I have done in the slow cooker has been a big success! and it was the kitchen implement that was going to turn me into a domestic goddess!! Who am I kidding!! :mad:


  • #164
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    No one ?


  • #165
    brettmirl
    Registered Users, Registered Users 2 Posts: 2,429 ✭✭✭brettmirl


    You def need stock of some sort. I usually add in mixed herbs, some Worcestershire sauce and would usually lash in some carrots too


  • #166
    phormium
    Registered Users, Registered Users 2 Posts: 3,355 ✭✭✭phormium


    Well as you said you forgot to put some of the ingredients in! I prefer to brown the meat first, add the flour and cook for couple of minutes, then tin of tomatoes, soy, stock & veg.


  • #167
    The Lovely Muffin
    Closed Accounts Posts: 6,595 ✭✭✭The Lovely Muffin


    Would anyone have a recipe for slow cooker chilli please?


  • #168
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    et101 wrote: »
    I don't think anything I have done in the slow cooker has been a big success! and it was the kitchen implement that was going to turn me into a domestic goddess!! Who am I kidding!! :mad:
    I've loved a lot of stuff I've done in the slow cooker. Unfortunately OH has decided that he 'doesn't like stews' so I can't cook anything in it any more. Good job it's also my rice cooker or I'd be livid.


  • #169
    et101
    Registered Users, Registered Users 2 Posts: 584 ✭✭✭et101


    I bought a slow cooker cook book in Dealz the other day so I'm hoping I may have better luck with this!! Fingers crossed but keep the recipe ideas coming PLEASE ;)


  • #170
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    kylith wrote: »
    I've loved a lot of stuff I've done in the slow cooker. Unfortunately OH has decided that he 'doesn't like stews' so I can't cook anything in it any more. Good job it's also my rice cooker or I'd be livid.

    I guess he doesn't differentiate between stews and goulash's ? I would have considered a meat/veg job with a lot of clear liquid a stew ... whereas meat/veg job with thick 'sauce' is different...

    I did another slow cook over the weekend and used tomato puree with my other ingredients above, and it was brilliant. I served it with big baked potatoes and it was yummy :-)

    I got a tip from my sister-in-law also, to use good powdered soup to give thickness and flavour so I have a few lined up for this week :-)


  • #171
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i did a minced beef based tomato/veg sauce i mine over the weekend.

    just cut up a load of mixed fresh veg (carrot, onion, garlic, squash, sweet pots, courgette, aubergine and some other random stuff from the fridge that needed using) and left it to cook out on low overnight and then added the mince in the morning and a couple of rich beef stock pots.

    it's all gone in the freezer now in portions, but i'll be using it as a base for bolognese, lasagne, shepherds pie or chilli that just needs one or two things adding to it to finish it off in the desired style before serving. :)


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  • #172
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    I don't even have a slow cooker (lack of space :() but saw this on foodgawker and thought it looked a bit of a winner: http://www.mmmisformommy.com/2011/09/easy-barbecued-ribs.html


  • #173
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    Piliger wrote: »
    I guess he doesn't differentiate between stews and goulash's ? I would have considered a meat/veg job with a lot of clear liquid a stew ... whereas meat/veg job with thick 'sauce' is different...
    He's not much of a foodie so 'stew' is anything cooked and served in liquid; stew, casserole, goulash. Drives me up the wall, it does, cos one of my all-time favourite dinners is skirt and kidney stew (not that he'll eat offal either), not to mention the time saving factor of bunging everything in the slow cooker and leaving it off for the day..


  • #174
    The Lovely Muffin
    Closed Accounts Posts: 6,595 ✭✭✭The Lovely Muffin


    The Lovely Muffin wrote: »
    Would anyone have a recipe for slow cooker chilli please?
    Does anyone have a recipe for chilli and also for a beef stew please?


  • #175
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    I notice that carrots stay quite firm even after 6 hours.


  • #176
    Name Changed
    Registered Users, Registered Users 2 Posts: 544 ✭✭✭Name Changed


    Piliger wrote: »
    No one ?

    I'd normally use one of the Knorr packet stew mixes for stock. The Aldi ones are even nicer.


  • #177
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Name Changed wrote: »
    I'd normally use one of the Knorr packet stew mixes for stock. The Aldi ones are even nicer.
    if i don't have any fresh, i usually use the knorr stock pots, i find they do the trick quite nicely although they don't really thicken anything, a little cornflour can fix that.


  • #178
    Name Changed
    Registered Users, Registered Users 2 Posts: 544 ✭✭✭Name Changed


    The Lovely Muffin wrote: »
    Does anyone have a recipe for chilli and also for a beef stew please?

    Just make the stew as you normally would. I've never tried chilli in the crock pot.


  • #179
    et101
    Registered Users, Registered Users 2 Posts: 584 ✭✭✭et101


    kylith wrote: »
    He's not much of a foodie so 'stew' is anything cooked and served in liquid; stew, casserole, goulash. Drives me up the wall, it does, cos one of my all-time favourite dinners is skirt and kidney stew (not that he'll eat offal either), not to mention the time saving factor of bunging everything in the slow cooker and leaving it off for the day..

    What about doing the stew base then topping it with pastry or mash or even dumplings. It's so annoying when they decide they don't like a basic anymore. My husband won't now eat pasta just an odd time I get away with spaghetti bolognese! VERY ANNOYING :rolleyes:


  • #180
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i've done dumplings on the top of a slow cooker beef stew and they turned out great, you just plop them in an hour or so before you serve so they can cook out properly.


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  • #181
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,506 CMod ✭✭✭✭The Black Oil


    The Lovely Muffin wrote: »
    Does anyone have a recipe for chilli and also for a beef stew please?
    Name Changed wrote: »
    Just make the stew as you normally would. I've never tried chilli in the crock pot.

    There's no chilli recipe in this book that was linked to before, unfortunately. Re beef stew, I tend to follow Jamie Oliver's recipe and it's fine for the slow cooker, though I no longer use Guinness.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #182
    sleepyescapade
    Registered Users, Registered Users 2 Posts: 788 ✭✭✭sleepyescapade


    Are there any recommended rice based recipes for slowcooking? I have a 4 quart slowcooker and have made goulash, ribs, etc but want to make something rice based with veg and meat (or no meat). Ideally would also like to cook it on low for about 8 hours? Is this possible? Do any of you guys know any rice based recipes for slowcooking? Thanks :)


  • #183
    Guill
    Registered Users, Registered Users 2 Posts: 3,331 ✭✭✭Guill


    sleepyescapade wrote: »
    Are there any recommended rice based recipes for slowcooking? I have a 4 quart slowcooker and have made goulash, ribs, etc but want to make something rice based with veg and meat (or no meat). Ideally would also like to cook it on low for about 8 hours? Is this possible? Do any of you guys know any rice based recipes for slowcooking? Thanks :)


    I use mine for Rice pudding if that's any good!


  • #184
    Deki
    Closed Accounts Posts: 44,501 ✭✭✭✭Deki


    well Muffin, this is not really what you were looking for- time is shorter and in U.S. measures but may be a starting point for you to play with.
    Judi's Slow Cooker Chili Recipe

    1 1/2 - 2 pounds of lean ground beef or venison

    2 -3 small onions chopped

    1 (15-ounce) can dark kidney beans, drained

    1 ( 15-ounce) can light kidney beans, drained

    2 (1 1/4-ounce) packets of your favorite chili seasoning mix

    2 (14 1/2-ounce) cans diced tomatoes with jalapenos

    1 cup water

    1 (8-ounce) can tomato sauce

    salt & pepper to taste



    Brown the meat in a skillet pan over medium heat, add chopped onions, cook for 5 minutes. Break up the clumps of meat as much as possible.

    Transfer to a slow cooker, add the rest of the ingredients, stir together. Cook on low for 7 - 8 hours.

    Top with your favorite shredded cheese and chopped scallions if desired.

    or this one

    Easy Pleas'n Chili

    Cook Time
    6 - 8 hours on LOW
    3 - 4 hours on HIGH
    Slow Cooker
    4 - 4.5 Quarts
    5 - 5.5 Quarts
    6 - 6.5 Quarts
    Yields
    4-6 servings

    Ingredients
    1 1/2 pounds lean ground beef, pork, chicken or turkey
    5 cloves garlic, minced
    2 onions, finely chopped
    2 stalks celery, thinly sliced
    38 ounces red kidney beans, drained and rinsed
    28 ounces tomatoes, canned, coarsely chopped, with juice
    5 1/2 ounces tomato paste, canned
    2 cups frozen corn kernels
    1/2 cup salsa
    2 tablespoons chili powder
    1 teaspoon dried cumin and dried oregano, each
    1/2 teaspoon salt, pepper and hot sauce, each
    1 red and green sweet pepper, finely chopped
    chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla chips, sour cream
    Directions

    In a large nonstick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot® slow cooker.
    Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
    Stir in peppers; cover and cook on High for an additional 15 minutes.
    Adjust seasoning and serve with suggested toppings.
    Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.

    I think the thing to remember is that moisture will build in a slow cooker, come out of the vegetables and juices from meat will not cook away, so things need to be slightly thicker if you expect the end result to not be watery. It's better to start a stew with a thick base as it will become looser when the juices combine. I enjoy using my slow cookers, They are so handy for carry -ins, and you usually just get them started and go on about your business.


  • #185
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    The Lovely Muffin wrote: »
    Does anyone have a recipe for chilli and also for a beef stew please?
    if you're talking about making a *proper* chilli, you need to see this thread: http://www.boards.ie/vbulletin/showthread.php?t=2055938138

    there's many pages of good advice and i'm sure Sparks Chilli or a variation of it would lend itself nicely to being cooked in a slow cooker.


  • #186
    The Lovely Muffin
    Closed Accounts Posts: 6,595 ✭✭✭The Lovely Muffin


    vibe666 wrote: »
    if you're talking about making a *proper* chilli, you need to see this thread: http://www.boards.ie/vbulletin/showthread.php?t=2055938138

    there's many pages of good advice and i'm sure Sparks Chilli or a variation of it would lend itself nicely to being cooked in a slow cooker.
    The chilli in that recipe looks a little on the hot side for me :D

    I guess I'm looking for a chilli that has a bit of heat, nothing too hot though.

    I made pork belly last night and used a wee bit too much chilli on the meat and vegetables and was sick for half of the night, I don't want a repeat of that :D:o

    Thanks a million for the link and to Deki for those recipes, I'll give them a try and see how I go.


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  • #187
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i'd always make stuff like that to y own taste rather than strictly following any recipes. just dial back the spicy ingredients to a more palatable level and take it from there.

    aside from recipes that specifically require exact ratios of ingredients (cakes and breads etc.) to work properly, i always see a recipe as a rough guide or inspiration rather than a exact instructions. :)


  • #188
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    Hi all from a really basic cook ..

    I am looking for adding taste to my slow cooking, with difficulty, so I am looking at sauces that get in the supermarket in a jar.

    However when I used them before with chicken or beef ... say something like black bean sauce, the cooking time was 10 minutes.

    Can they be used in a slow cooker or will the long cooking time destroy them ?

    I am already starting to use soups, celery, onions etc etc. just looking for other options.

    Tks !


  • #189
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    The sauces will be fine in the slow cooker. Just don't add too much other liquid or it'll be too runny because there's no evaporation in a slow cooker.


  • #190
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    Ah thanks for that :-)

    I was worried about over cooking. This is because I make a sweet and sour chicken dish with a brilliant Uncle Ben's (?) S&S sauce I get with extra pineapple. But one time I forgot to take it off simmer after 5 minutes and left it for 15 ... and all the taste was gone :(


  • #191
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Piliger wrote: »
    Ah thanks for that :-)

    I was worried about over cooking. This is because I make a sweet and sour chicken dish with a brilliant Uncle Ben's (?) S&S sauce I get with extra pineapple. But one time I forgot to take it off simmer after 5 minutes and left it for 15 ... and all the taste was gone :(
    sweet and sour sauce is one of the easiest to make yourself if you want to have a go?

    obviously there are dozens of recipes, but at it's most basic, it's just sugar (for the sweet), vinegar (for the sour) & cornflour (to thicken).

    there's usually some red or orange food colouring in there as well to make it look more appetising and the type of vinegar & sugar varies from recipe to recipe, but that's basically it.

    you can add whatever veg (and pineapple) you like to it from there, add a bit of a chilli for a kick, pineapple or orange juice to adjust the flavours, maybe garlic, ginger or some shallots, there really are loads of ways to play around with it to get it tasting how you like. :)

    for inspiration, just google for "sweet & sour sauce recipe" and read through the different ways to make it and go from there.

    it won't always work out the way you want it to, but it's all a learning experience, so just do what i do and think of each failure as a new way not to do it. :D


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  • #192
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I don't think slow cooking would suit sweet & sour sauce. I copied a recipe for sweet & sour pork here a couple of years ago, can't remember who posted it but here it is:


    1 onion, finely diced
    1 green pepper, finely diced
    One heaped tablespoon of butter
    1 tablespoon of flour

    250mls chicken stock
    1 tablespoon tomato puree
    2 tablespoons malt vinegar
    1 tablespoon mango chutney
    2 tablespoons dark brown sugar
    1 tablespoon worcestershire sauce

    Optional: small tin of pineapple pieces, drained, and/or a tin of bamboo shoots, drained.

    Finely sliced pork from a pork fillet or a couple of pork chops with the fat trimmed.

    Method

    Melt the butter in a frying pan over a medium heat. Add the onion and green pepper, and soften. When soft, sprinkle the flour over and stir to coat and cook the flour.

    In a jug, mix the ingredients for the sauce - that's the stock, tomato puree, vinegar, mango chutney, sugar and worcestershire sauce. When the flour is cooked out in the pan (don't let anything brown, this is all to be done under a gentle heat), add the sauce mix, stirring all the while. The sauce will thicken up as it hits the heat and flour.

    When the sauce is bubbling gently, add the raw, unsealed, finely sliced pork - it will seal and cook in the heat of the sauce within minutes. After about five minutes, you can add the chopped pineapple pieces and the bamboo shoots if using, and cook for another three or four minutes.

    Serve over buttered egg noodles - boil egg noodles as per instructions on the packet, drain well and add a knob of butter, toss until the butter melts and the noodles are coated, then serve in a shallow bowl with a serving of the sauce on top. You could also serve it over buttered pasta - it has a richness that lends itself to a starch.

    You can do this with chicken as well, but it's really excellent with a finely sliced pork fillet.


  • #193
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    sorry, i didn't mean specifically S&S for slow cooking, just that the previous poster was talking about getting more adventurous and had mentioned a jar based S&S sauce, so i was just trying to encourage them to have a go at their own. :)


  • #194
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    vibe666 wrote: »
    sorry, i didn't mean specifically S&S for slow cooking, just that the previous poster was talking about getting more adventurous and had mentioned a jar based S&S sauce, so i was just trying to encourage them to have a go at their own. :)

    Ah no I didn't think you were. Your post just reminded me of that recipe :)


  • #195
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Dizzyblonde wrote: »
    Ah no I didn't think you were. Your post just reminded me of that recipe :)
    sounds very tasty. i like how there's always room for plenty of butter in the noodles or pasta, just to be on the safe side. :D


  • #196
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    Dizzyblonde wrote: »
    The sauces will be fine in the slow cooker. Just don't add too much other liquid or it'll be too runny because there's no evaporation in a slow cooker.

    Unfortunately they don't work.

    I used S&S the other day and it lost 100% of it's flavours and last night I used Blackbean sauce and it also lost 100% of it's flavour :confused:


  • #197
    Deki
    Closed Accounts Posts: 44,501 ✭✭✭✭Deki


    I have used concentrated canned soups in the slow cooker with good success. Don't dilute it at all the juice from the meat is enough to do that. I would also recommend flavor packets or dry soup mixes. Of course if you are doing a roast you can season it well with dry rub and brown in a skillet before you slow cook it. I don't understand how the flavor could just disappear. Does your lid fit tightly? Try putting a piece of foil on and then the lid. Just my thoughts. Don't give up.:)


  • #198
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    I used powdered packet soup last week and it did a good job.

    I am not surprised something that is sold for cooking for 10 minutes loses it's taste after 4-6 hours :)


  • #199
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Piliger wrote: »
    Unfortunately they don't work.

    I used S&S the other day and it lost 100% of it's flavours and last night I used Blackbean sauce and it also lost 100% of it's flavour :confused:

    That's a pity. Maybe it's because they're designed for quick meals. It tends to be trial and error with the slow cooker.


  • #200
    Piliger
    Registered Users, Registered Users 2 Posts: 6,741 ✭✭✭Piliger


    Dizzyblonde wrote: »
    That's a pity. Maybe it's because they're designed for quick meals. It tends to be trial and error with the slow cooker.

    Well ... yesterday I put on a stewing beef thingy and it worked great!

    Stewing Beef, Onion, CELERY, Stock cube, Tomato paste. Then one hour before the end I added Black Bean Sauce from Superquinn and a frozen diced carrot/peas/corn mix. Turned it to high for 15 mins and let it rip to the end.

    Bingo. For me the Celery has really transformed the flavour level of my slow cooks, and the sauce didn't cook too long and it all came out great. The veg mix gives it colour and the peas/corn a bit of sweetness in there.


  • #201
    et101
    Registered Users, Registered Users 2 Posts: 584 ✭✭✭et101


    Piliger wrote: »
    Well ... yesterday I put on a stewing beef thingy and it worked great!

    Stewing Beef, Onion, CELERY, Stock cube, Tomato paste. Then one hour before the end I added Black Bean Sauce from Superquinn and a frozen diced carrot/peas/corn mix. Turned it to high for 15 mins and let it rip to the end.

    Bingo. For me the Celery has really transformed the flavour level of my slow cooks, and the sauce didn't cook too long and it all came out great. The veg mix gives it colour and the peas/corn a bit of sweetness in there.

    I hate celery but when cooked it's not so bad. Thanks for this tip will have ANOTHER go with my slow cooker next week wish me luck! Appreciate all the hints, tips and recipes :)


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