another slow cooker question

[bluebread]

We are out all day tomorrow and I need to prepare a beef casserole now for us to eat when we get back early evening. I won't have much time in the morning and don't want to have to do browning etc then. How much prep can I do tonight? Thanks everyone .

I would chop all your veg and put in cold water, cube your meat (if not already bought like that), dip into seasoned flour and pop in a sandwich/freezer bag in the fridge ready. Place slow cooker on work surface ready.

Then tomorrow all you have to do is boil the kettle to make the stock, plug in, bung everything in the slow cooker and that's it.

I usually chop everything the night before, bung it in the fridge and chuck it all in the slow cooker first thing.
I don't usually brown the meat, and it turns out fine

Thanks for super speedy replies - just what I needed! I know I don't need to brown things really, but I've never been able to just put everything in without doing it - it just feels wrong... But no, I am going to overcome this hang-up and do as you both suggest. Off to chop and refrigerate.

I just chop, put it all in the slow cooker dish thing and put that in teh fridge with the lid on.
Then take it out the next day, add a bit of water if needed and turn it on. No prep or anything needed at all

Nooooooooo, it just seems so wrong. You gotta brown the meats off!!!

Well, the proof of the pudding (or in this case un-browned casserole) is in the eating, and I am pleased to report that it turned out very nicely indeed. I really don't think I would have been able to tell the difference. I put everything, including tins of tomatoes, tom puree and a big slug of red wine, in the slow cooker bowl in the fridge last night, in the manner of a marinade, and after cooking all day it was delish. I am now a browning-free convert, and proud of it.

Welcome to the lazy side!

Hurrah!!