Stewing beef in a slow cooker for a long period of time will make it tender and break it down. But this comes at a price. You also lose a lot of the nutrients and flavour. A much better option would be turning the heat down and leave it on a low heat, so the cooking process stops.
Cooking is about heat control as well as making food taste nice. Most chefs will have a moan when someone orders a well-done steak, in fact I have even known chefs refuse to cook it and told the customer to go to McDonald’s. When you over-cook anything you are draining it of all its natural flavours.
It is always bet to let your meat cook for a while in your slow cooker before adding the vegetables. This is because the meat will take much longer to cook and tenderise and if you add the vegetables too early, they will break down into a mash and your finished stew will be like a thick soup.
To prevent your stew drying up and burning you will need to continuously keep topping it up with either Beef stock or water. Using a good beef stock will contribute towards keeping the flavours unlike if you use plain water this will just dilute the flavours you already have.
Another method of keeping flavours in is by sealing your meat and vegetables prior to cooking. This can be done in the same pot you will be using as any escaped flavours from the sealing process will remain in your stew.
Best beef stew slow cooker
The best beef stew slow cooker will not only depend on the slow cooking method you choose to use, but more importantly the ingredients and how you use them. For instance sealing the beef first and browning the onions at the same time adding the root vegetables and browning them too, then adding your red wine and stock, will give your stew a much deeper and tastier flavour.
Just a few ideas
VonShef Slow Cooker 6.5L
Lakeland Dual Pot Slow Cooker
Is it safe to leave a slow cooker on cooking for 12 hours?
This would not only be dangerous, (If unattended) but could have catastrophic effects on your stew. You risk the possibility of all the liquid drying out and the remaining contents burning.
A good option if you were planning on having your stew ready for when you got home after a long shift or if you have been out for the day, would be to start it off cooking before you leave and leave it in a Wonderbag. This would not only be a safe option but also your food will not be ruined.
Most modern slow cookers will have settings that allow you to cook for a certain amount of time and then either turn themselves of or reduce the cooking temperature. Over-cooking your stew will leave it bland and tasteless. and worst-case scenario it could even burn and stick to the bottom of the pan, at this stage even the dog goes without.
When should I thicken my beef stew in a slow cooker?
This will depend on what you are using as a thickening agent. Originally the meat used to be sealed and then incorporating flour and butter to make a blonde roux. This method was fine as the casserole pot would then be put in the oven and cook using the all-round heat of the oven. this method does not work when the heat is coming from directly below as the heavier particles sink to the bottom and burn.
Many would rather have their stew more like a soup and let it thicken naturally using the ingredients (mainly vegetables and potatoes breaking down) already in it.
Thickening agents are always heavier than water and so will slowly sink to the bottom if left without siring for a lengthy time. Baring this in mind it is always best to thicken your stew about half an hour before the end of cooking.
This not only gives the thickening agent you use time to cook out but will also prevent it having time to sink to the bottom of the pot and burn as this will completely ruin the dish.
3 ways How I can thicken up my Beef stew?
Before I get hundreds of comments (comment below) about how to make a traditional beef stew, lets differentiate between a slow cooker and a casserole. a casserole is a slow cooked stew using a thick iron casserole pot with a lid placed in the oven on a low heat to cook slowly. Coating the meat in flour as you seal it in the beginning would be the thickening agent on this occasion and works fine as the dish cooks using the all-round head of the oven.
A stew on the other hand is normally cooked on a stove or in this case a slow cooker. Th e heat for this method is generally directly from the bottom and as flour is heavier than water it will sink to the bottom and the direct heat will cause it to burn or catch for the correct terminology. so, adding a thickening agent towards the end of the cooking process is advisable.
Gravy granuals
This is probably the most simple and effective method. Gravy granules are so easy to use, you don’t need to mix them with water prior to using them (unlike gravy powder). Simply sprinkle some into your stew about half hour before finishing, give it a good stir (preferably with a whisk) and leave it to settle. don’t add too many as it will take time to thicken and not straight away so just add a bit and add more later if necessary.
Not only do gravy granules thicken your stew to a lovely consistency, but they also give back some of the flavour that may have been lost during the cooking process.
Flour & water
Put some plain flour in a bowl and mix in some water to a creamy consistency. Pour the mixture into your hot stew stirring using a whisk, about half hour before the end of cooking. This is maybe one of the most popular methods, however I do find it a bit bland, so I crush about 4 oxo cubes and mix into the flour then add the water and pour into your stew mixing until it is absorbed. Allow to cook out for about half hour.
Mashed potato
Using potatoes in your recipe will help thicken your stew as it cooks, and they break down. If you haven’t already got potatoes in your stew, then this method works great. Simply boil some potatoes, strain the water off, add some seasoning, milk & butter. give them a good mashing and then add about 4 tbsp to your stew and mix well. this is a more natural method and gives the stew a great consistency.
Best herby dumplings for slow cooked beef stew casserole
Ingredients.
- Self raising Flour x 1lb
- Beef suet x 8 0z
- Dried mixed herbs 1 tbsp
- salt & pepper ( to your taste)
- water x half cup (just enough to bring mix together)
Procedure.
Mix together all the dry ingredients,(including the suet) add your water (just enough to bring the mixture together). Tip: The secret is to not play with the dough too much as they need to be nice and fluffy and if you mix them too much they will be like bullets. Break off pieces and roll into 3-inch balls. Allow to rest for about 1 hour (not in the fridge). Put a pot of water on the stove and bring to the boil. add a little salt then when the water is boiling put the dough balls in. Use a spoon to release them carefully from the bottom of the pot if they don’t float.
Allow them to cook on a light boil for about 30 minutes. Remove from the water and add to the top of the stew or casserole, don’t bury them (half in half out). If you are putting them in a casserole, leave the lid off and put the casserole dish back in the oven for half an hour.
If you are putting them in your slow cooker, put them on the top and put the lid back on. cook for a further 30 minutes.
Bon Appetit.
Can you take a slow cooker camping?
Camping is great fun and usually full of activity, having a slow cooker will give you great tasting food without too much preparation & more time to enjoy your adventure.
Why is my Beef stew meat tough after slow cooking?
The most common reason for this is because you left the beat cooking on a high heat for too long. This will cause the meat to shrink and be tough. as soon as your stew has come to a boil you should reduce the heat level and allow your meat to cook slowly, this is what stewing means.
Using meat from an old animal could also make your meat tough, if not slow cooked for a considerable amount of time. The reason certain cuts of meat (Traditionally: Chuck steak aka Stewing steak) are favourable for slow cooking is because they cannot be used as pan-fry or on a BBQ. Slow roasting them as a whole joint would be the only other option.
Originally Stews, Casseroles & hot pot were bulked up with vegetables as meat was either hard to come by and expensive, Dumplings were also added to make the meal more fulfilling and go further. Today’s meat stews do have more meat and often use fatty cuts like fore-rib, Shoulder, and belly. The fat content not only adds flavour but also helps keep the meat moist.
Marinating your meat with too much salt before cooking could also have an adverse effect to the tenderness as the meat begins to cure thus changing its structure. Seasoning your meat with some fresh herbs, salt and fresh ground pepper during cooking will give your stew the extra flavour and taste.
There is nothing better on a cold winter’s night than a hearty bowl of beef stew with herby dumplings and thick slice of fresh crusty bread to mop it up with. So, get that slow cooker out of the kitchen cupboard and get cooking.
Bon Appetit.
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Kevin Harrington is a keen photographer, blogger, and professional chef for over 40 years. With a passion for cooking and travel, Chefstravels was born. Thank you for visiting my site and I wish you every success in what you do.
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