casserole disaster - help

[zookeeper]

Last night I put stewing steak and root veg into a casserole with water and a stock cube thinking it would turn into a luscious casserole overnight.

I now have stewing steak and root veg in a slimy hot water.

Any suggestions to salvage it before the whole lot hits the bin?

Was it in a slow cooker or in the oven?

slow cooker

Why is it slimy? Is it fat from the steak? Have you tried skimming the top layer off it? I bet it will taste nice regardless.

Drain the water, lightly fry off steak and veg, add new stock and a bit of red wine. Put back in casserole dish and into oven on low temp.

I've just skimmed the fat off so it's not so slimy - but the sauce is just water really and doesn't taste great at all

Drain root veg and meat. Make gravy. Serve with potatoes.

I would take the sauce out, put it in a sauce pan, thicken it, add another stock cube, some Worcester sauce and salt and pepper. Cook until desired consistency and put the meat and veg back in to heat through again.

Why doesn't it taste great? Is it tainted or just tasteless?

You can take the lid off and leave it turned on or add some thickening granules.

Thanks for all your replies. I've just come back and its' still sitting there. It's tasteless rather than tainted. I will try thickening the sauce and see what happens

I think you've had some good answers for this time. Next time.... Coat your stewing steak pieces in seasoned flour (place in a plastic bag and shake) and fry them off in some oil or dripping before adding to the slow-cooker. Do the same with the veg. Then add no more than 1/4 pint of stock to the pan juices and add that to the pot. Season well, add herbs and splash in some Lea & Perrins. That way your seasoned flour has chance to thicken the stock, meat and flavoured vegetable juices as they cook so you're more likely to get a tasty casserole rather than random boiled things

thanks Cogito I will definitely try that

Too late for this one but for any future disasters:

Add half a packet of pearl barley. Put back in oven for an hour.

The barley sucks up the excess liquid and you have beef & barley stew which is yummy, filling and nutritious.

You need lots of wine and herbs and spices. Just a stock cube will not be enough. And tbh it should've thickened, mine always does (but I do it on the stove or in the oven-no clue how does it work with slow cooker).

You could try reducing the sauce (with the meat etc still in), add wine, rosemary, thyme, pepper, few grains of allspice or some paprika, maybe some tomato coulis/tinned tomatoes. Let it stew for a couple of hours and then thicken with flour if needed. I wouldn't throw it away without at least trying.

Basically you put too much liquid in. Tge slow cooker is a strange thing and needs a fraction of liquid.