What’s the best slow cooker for unctuous stews?

[Daphine2004]

Hi, I made a beef casserole in my slow cooker this morning. I didn’t brown it first as no time. Whilst it tasted lovely I had to thicken quickly with gravy as it was a tad watery.

I’ve been thinking about this all day as I want a slow cooker where you can brown the meat first and have a good thickness of sauce without doing anything to it.

I’ve heard about the instant pot and pressure king pro, but think they may be a step too far from what I need. Anyone have any suggestions for firstly getting a thicker sauce in my current slow cooker and secondly, recommendations for an upgrade.

Thank you.

---

This thread is quite old now, but we’ve recently refreshed our best slow cooker page with plenty of high-quality options Mumsnetters love, including models that allow you to brown the meat first before slow cooking. We hope you find it useful.
MNHQ

Wrong word, but rich and just lovely!

Firstly, there's probably nothing wrong with the SC you've already got. Use less liquid is the golden rule as it won't evaporate as it would do in a pan or the oven.

To thicken it afterwards, you could remove the lid for a while, or add beurre manie.

Browning the meat before it goes in really does make a difference to the flavour. Perhaps fry the meat when you've got time, then put in the fridge & add it + all juices when you're ready to go.

Ox tail.
It's the fat that makes it delicious and thickens it.
I buy it frozen and go at least a third tail to two thirds braising.
It cooks right down to bones, no actual meaty bits, but they are easy to fish out.
I've an instant pot and would recommend it I use mine almost daily.

Also half a ton of corned beef will rescue a watery stew but it makes it salty.

Tin not ton it'd definitely be salty then.

half a ton of corned beef 🤣

Slow cookers are rubbish. They don't produce anywhere near the results of a Dutch oven in an ordinary oven. Useless gadget that takes up kitchen room and makes a substandard stew.

www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html

Thank you. Interesting! I’ll have a look at pressure cooker. Definitely want one to leave on whilst at work.

I think that slow cooker stews aren't quite as delicious as one cooked low and slow in the oven but they can, nonetheless, be still delicious. The cut of meat you use and the amount of liquid is key. Also, I usually throw in a handful of flour with the browned meat to thicken it. But most importantly is to use good meat. Oxtail and shoulder are my preferences.

Cast iron pot - slow cooker stews are not great.