Leaving stew cooking overnight.

You can get a slow cooker for like R250 at Clicks. Throw in stewing beef, water, and whatever spices you have in the kitchen cupboard, then leave it on low for 10 hours. When you take it out the meat just falls off the bone, it's soft, juicy and tender. Then make some cauliflower mash or baby marrow pasta for the veggie side and you're sorted! (Did this for supper yesterday and the day before that)
 
swift412 said:
You can get a slow cooker for like R250 at Clicks. Throw in stewing beef, water, and whatever spices you have in the kitchen cupboard, then leave it on low for 10 hours. When you take it out the meat just falls off the bone, it's soft, juicy and tender. Then make some cauliflower mash or baby marrow pasta for the veggie side and you're sorted! (Did this for supper yesterday and the day before that)
Click to expand...

Why not have real mash or real pasta? :confused:

It's usually advisable to brown beef before you chuck it in the slow cooker. Helps with the flavour and texture.
 
swift412 said:
You can get a slow cooker for like R250 at Clicks. Throw in stewing beef, water, and whatever spices you have in the kitchen cupboard, then leave it on low for 10 hours. When you take it out the meat just falls off the bone, it's soft, juicy and tender. Then make some cauliflower mash or baby marrow pasta for the veggie side and you're sorted! (Did this for supper yesterday and the day before that)
Click to expand...

This is definitely on the cards.
 
Who needs carbs when you can have bacon, sausage, egg and cheese for breakfast, while losing weight and being healthier? ;)
 
No different than a slow cooker really, just much more expensive I would imagine.

Just leave the stove on 1...maybe 2 max.

Slow cooker actually makes me sleep like a dream because with that bubbling comes the flavour and that smell puts me out quick quick.

Of course I wake up ****ing hungry too.
 
What was the consistency of the stew? Did the fluids cook away. Pics please.
 
I wouldn't leave a slow cooker on overnight. It's not usually necessary to cook meat for that long. Personally, I get the best results not from the slow cooker, but by putting a cast iron pot into the oven for 2-3 hours at a relatively high heat. That caramelizes the meat and produces a lovely fond, whereas the slow cooker has a tendency to leave food mushy and pale.

I'll use the slow cooker only when I can pre-brown the meat. Especially if you're using alcohol to cook, the oven does a far better job of extracting the flavour. The slow cooker will do a great job of tenderizing the meat though.
 
While residing in Sunnyside a couple of decades ago, I got woken up late one night by something burning.

It was from the flat downstairs. Banging on the door didn't help, so I phoned the fire brigade.

They charged in and saved the guy. Guy fell asleep with a pot of something on the oven - which then started to smoke...

Any longer and the place would've burnt down.
 
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