Easy Stew Recipes For Slow Cooker

[CurryLover55]

Any recommendations? I work so need simple recipes that I can throw together.

Cubed meat, onions, carrots, swede, parsnips throw into cooker, stock cube, water, seasoning I also put in half tin of baked beans and cook all day.

Packet mixes are good and cheaper than stuff you need. For basic one brown meat add stock cube and squeeze of tomato purée and frozen veg and Job done. But tube tomato purée cost over £1 and have use in 7 days so makes sense for me use packet mix and never goes wrong.

Pinch of nom slow cooker beef stew.
Very easy to make and very healthy.

I use this when I don’t have time to prep www.myfussyeater.com/slow-cooker-chicken-casserole/

Chuck meat in, all your veg, couple of oxo cubes in hot water for the liquid, tablespoon of plain flour, tablespoon of redcurrant jelly (cranberry will do in a pinch) and a teaspoon of brown sugar with a bayleaf. Delicious!
You can also replace some of the stock with one of those little bottles of red wine if you prefer.

But tube tomato purée cost over £1 and have use in 7 days so makes sense for me use packet mix and never goes wrong

What?! They are 27p in Tesco - and I’ve never used one in seven days, just chuck it in the fridge!

This one is lovely, works very well in the slow cooker: www.bigoven.com/recipe/joolss-favourite-beef-stew-by-jamie-oliver/170023

[quote Feenie] But tube tomato purée cost over £1 and have use in 7 days so makes sense for me use packet mix and never goes wrong

What?! They are 27p in Tesco - and I’ve never used one in seven days, just chuck it in the fridge!

This one is lovely, works very well in the slow cooker: www.bigoven.com/recipe/joolss-favourite-beef-stew-by-jamie-oliver/170023[/quote]
7 days?
I've had tomato puree in the fridge for 12 months and have still used it.

To be fair it says 7 days on the box so just doing what says. I have limited shopping online and they don’t often have cheapest ones there but take that on brand versions are aviable!

Do people brown their meat first? Whenever I make stew, the meat's a bit tough. My sisters both make delicious stew n dumplings and their meat is melt in the mouth!
I feel like I'm missing something.

I’ve done both and there’s v little difference imo - I just chuck everything in now.

I don't Am but if your meat is tough then put it on the low setting for longer. Literally don't be afraid to set it low for 8 hours.

[quote Feenie] But tube tomato purée cost over £1 and have use in 7 days so makes sense for me use packet mix and never goes wrong

What?! They are 27p in Tesco - and I’ve never used one in seven days, just chuck it in the fridge!

This one is lovely, works very well in the slow cooker: www.bigoven.com/recipe/joolss-favourite-beef-stew-by-jamie-oliver/170023[/quote]
I never pay that much and I keep them in the fridge for months

Like I said it’s says 7 days on box so no reason think that’s not a good reason!

Plus can only use iceland for delvery and sadly that’s only brand. But thanks for all telling me I’m being ripped off!

Meat shouldn't be tough if cooked in a slo cooker. Chuck everything in,keep veg large so it doesn't overcook and go too soft. Microwave Herby dumplings. Bit of red wine/sherry with the beef, white wine apples with the chicken

Great recipes here

Just wondering where you get you meat from abs where your sisters get theirs from? The meat might be the difference

Onion, celery, eating apple, chicken legs, a tin of chicken condensed soup and then measure a tin's worth of cider. So tasty

@2020isnotbehaving

Like I said it’s says 7 days on box so no reason think that’s not a good reason!

I tend to go with ‘if it looks ok and it smells ok then it’s more likely than not safe to use’.

It’s a terrible waste to throw stuff just because of sell by dates. I personally use them as a guide and my common sense to decide whether things are still fit to use or not.

@Kebabandchipsplease - thanks. I'll do that.

@PanicBuyingSprouts - that's a good point ! 1 sister lives in Wales and gets hers from a butcher. But she's also a chef !
My other sister swears that Iceland does the best. 3 for £8. I get mine from Tesco.
I'm a confident cook with everything else. I probably fuss too much.

www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/09/how-to-cook-the-perfect-boeuf-bourguignon?CMP=Share_AndroidApp_Other

Use shin of beef cut in large chunks. Include bones if your butcher has some. Brown the meat first - important not to overcrowd the pan. Any full bodied wine will do, but cook it really slow, either in a low oven or a slow cooker.

For beef I do.

If I have time brown the meat in a bit of flour. Onions, carrots, celery, potatoes.
Plus stock, Worcester sauce or red wine, lots of rosemary and thyme, bay leaves - I also towards the end add gravy and it goes lovely and thick.

For chicken I sometimes add cream and white wine but similar veg plus I love butter beans I - no idea why but I find them so tasty.