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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(7 of 7)
Dec 20, 2006 9:27 PM
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Hi Dawn, sounds like what I was going to suggest. The recipe I have used for the past 17 yrs has 1 can cream mushroom, 1 can french onion soup (subst 1 packet onion soup mix and 1/2 soup can of water). Which of course I have withered down just cream mushroom and some black pepper over the years. http://web.ftc-i.net/~wdgriggs/html/R53.htm I second CD on that plug-in timer, it can start the crockpot after you leave for work and cut it off before you get home - the food will still stay hot for hours until you both can eat. PS: just dont use stew beef for shish kabobs...  -- A Poll (CampbellStock vs no CampbellStock) http://kitchentable-campbells.forums.liveworld.com/poll.jspa?pollID=400000003 -- Edited by 2701101 at 12/20/2006 6:31 PM -- Edited by 2701101 at 12/20/2006 6:33 PM |
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Leslie Chapman
Posts:
201
Registered:
3/29/05
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(6 of 7)
Dec 20, 2006 7:26 PM
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Hi Dawn! I agree with Sherrie (and she IS the crockpot goddess, after all! haha), stew meat is usually best if cooked for awhile. I also agree with CD, stew is best if left overnight and reheated, as the flavors have a chance to blend! Yummy! All I can add to the good advice you've already gotten is that if you need to keep your crockpot on all day, just add extra liquid (CD's recipe sounds wonderful, by the way!) and just cook it on low alllll daaaay... the meat (in the liquid) won't dry out and should be nice and tender!
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Dawn
Posts:
1,254
Registered:
1/23/03
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(5 of 7)
Dec 20, 2006 7:23 PM
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Thanks for the replies CD and Sherrie. I decided to go ahead and use the stew meat tonight. I had found a recipe on the internet that called for 2 cans of cream of mushroom soup and one packet of Lipton onion soup mix. I had all the ingredients on hand.
Then you just mix the soups with the stew meat and cook in a 350 degree oven for 2 to 2 1/2 hours. It is in the oven as we speak. I hope it turns out as good as the crockpot dish.
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Sherrie
Posts:
1,303
From:
Oregon
Registered:
8/23/02
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(4 of 7)
Dec 20, 2006 12:45 PM
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Dawn, stew meat doesn't really lend itself to a quick dish as a short cooking time will render it tough. I would stick with the crock pot recipe that you originally bought it for. If you're pot has a warm feature, you can always turn it down and just let it sit and it should be fine.
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CD
Posts:
2,999
Registered:
8/21/02
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(3 of 7)
Dec 20, 2006 11:10 AM
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An added note about the crockpot:
You can buy a timer (the kind that plugs into an outlet & turns lights etc on & off), and plug the crockpot into the timer. That way, the dish wont over cook.
Or - you can put everything in the pot before you go to sleep. Everything is cooked when you wake up. Just let it cool, refrigerate, and reheat when you get home.
Noodles & rice only take a few minutes to prepare. Happy cooking.
P.S. If it's a beef stew recipe, I like to add chestnuts and/or chucks of squash. Very tasty.
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CD
Posts:
2,999
Registered:
8/21/02
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(2 of 7)
Dec 20, 2006 10:11 AM
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BEEF BOURGUIGNON
4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz mushrooms, halved
2 lb Stewing Beef Cubes
3 tbsp all-purpose flour
3 cloves garlic, minced
1-1/2 cups EACH red wine and beef stock
bay leaf
1 tsp dried thyme
1/2 tsp EACH salt and pepper
Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, stock, bay leaf, thyme, salt and pepper.
Cover and cook in 325°F oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender.
Serve with rice, risotto, garlic mashed potatoes or egg noodles.
You can make the stew the day before and simply reheat it in the slow cooker, oven or microwave. – stew actually tastes better when made the day ahead.
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Dawn
Posts:
1,254
Registered:
1/23/03
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(1 of 7)
Dec 20, 2006 9:57 AM
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I bought a pack of stew meat a couple of weeks ago to make a crockpot beef and noodles recipe that I got from this site. Well, since my husband is working long hours I hate to make the recipe in the crockpot because by the time either he or I get home it will have cooked to long and it will not be as juicy as we like. Does anyone know any other recipes that I could use this meat for that will not need cooking in the crockpot but will still be tender? I am looking for either a one dish meal or something quick. Thanks in advance!  |
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