Help! Question from the worst cook on the planet

NoH8

Cooks....I was all set to make the stew but didn't have the brown sugar and only 1 lb of meat-- do you think I can use regular sugar and just that much meat?? Also, I'm not sure if my crock pot still works, can I cook it on the stove?

Anonymous

Amy

I don't necessarily use brown sugar in my stews.  Its just an added flavoring.  Do you have any bullion cubes or chicken/beef broth that you are using?

I use my crockpot for when I want to be able to do other things besides stand watch in the kitchen while cooking.  Any large pot will do fine.  You will just need to keep a watch on it while it 'simmers' <low flame/heat> on the stove for the vegetables to cook and the flavors to blend.

NoH8

About how long does the meat take to cook on the stove AH?

Anonymous

Amy

I usually brown my meat in a skillet first to make sure it is mostly cooked, then i put it in the large pot and add the vegetables and simmer on low heat for about 30 - 45 minutes.  If you are using canned vegetables then they are already pre-cooked and you are generally just heating them and blending the flavors.  The most important thing is to make sure the meat is cooked well enough to kill e.coli or any other bacteria.

You will want to keep an eye on the stew when cooking it on the stove top so that all the liquid doesn't evaporate.  That's the nice thing about a crockpot.  You don't have to worry about keeping the liquid level.

NoH8

Do i have to brown the meat for the crock pot too?????

Anonymous

When I cook a roast in the crockpot, I brown the roast in olive oil in a skillet only to preserve the flavor.  I've never cooked with hamburger meat in a crockpot so I'll let someone else answer that.

NoH8

thanks a lot AH...

Anonymous

Uh, are you using beef stew or ground beef?  If you're using beef stew I don't brown my meat...I'm too lazy!  And the idea of cooking it in the crockpot (very slowly or on high) is that it tastes so good.  The meat is tender.  You could even buy a sirloin roast (it's very lean) and cook it in the crockpot and it's delish.

Anonymous

How did this turn out, Amy?

JoanofArdmore

Amy, this is why we have Trader Joe's!So people like you need never cook, and can have a different, beautiful meal almost every night!!

The soup is long gone, and the point is moot, but I have found, in cold weather, that I could leave stuff out overnight successfully.The trick is not to leave the lid on.Once the food is cool, THEN the lid can go on.And I found it hardest to find a place to LEAVE the food, where big dogs, or in your case, kitties, can't get it.Top of fridge is a lousy place.It's always hot up there.

(Because you DO have to let it cool down, before lidding it.)

But I think it was still warm when you posted this.

And I dont want to encourage potentially unhealthy habits.

NoH8

I'm doing it today AH, in a little while. I don't have a bay leaf, does anyone know if I can substitute something for it, I borrowed brown sugar from my neighbor. Also, I assume browning something is to get it brown but not cook it all the way. Oh Shirley-- I love ya, I'm too lazy too do that so since you don't do it, I'm not going to either. I'm gonna start it at about 8:30 am EST if anyone knows a bay leaf substitute.

abbadoodles

Amy, throw in whatever you have.  It's a STEW, for goodness sake.  Stews are pretty much a hodge-podge.  Get creative and "discover" a new recipe.

You can cook anything on stovetop that you can in a slow cooker, but you have to keep it tightly covered and on a VERY low heat.  Nothing more than a simmer, not a boil.   In other words, the stew shoud "giggle, not laugh."

Good luck!

Tina

NoH8

Omg--- it tastes decent.  It's cooked for 6 hrs and the beef tastes done so I turned off the crock pot. It's pretty soupy-- lots of liquid, I guess I can eat it like soup or drain it. Thanks soo much. This is the best thing I've ever cooked-- i can't believe I made something with flavor that's not only edible, it's appetizing!

Anonymous

CONGRATULATIONS!!!!  See that wasn't hard.  Sure you can eat it like a soup.  And you could serve it over a little brown rice, if you like brown rice. 

The crockpot is one very easy way to cook.  You can look up simple recipes if you need guidance (Mr. Google).  If you see a recipe you may like, but want to delete some ingredients and add others you can do so.  It's not like baking a cake or a home made bread. 

You may open your own restaurant!  AMY'S CROCKPOT RESTAURANT. 

Shirley

The reason for not browning is lazy and I don't have that extra dish to wash.  Now, THAT IS LAZY!  But for me I've not found any difference between browning or not browning when putting things in the crockpot.

NoH8

Does eatingit out of the crock so I don't haven another dish to wash also qualify as lazy -- that's a rhetorical question.

Anonymous

Only if its still plugged in!  rofl!

NoH8

LOL-- and I remembered to stick it in the fridge so it wouldn't be out for more than 2 hrs!

NoH8

I'm going to make this again.  I thought I might marinate it overnight (in the fridge ) and  added some balsamic vinegar to it for extra flavor? Will this work-- I probably should have asked before doing it.

Anonymous

Hey Amy...you can get pickled okra in the grocery store where you'd find other pickled veggies. It's actually great pickled....and no cooking involved!

I adore almost all veggies (except peas and waxed beans because my mother served those nearly every night). I bought a rice cooker awhile ago and pile a mess of cut-up veggies in the steamer tray, add water, push the button and 5-10 minutes later, voila....a meal! I sprinkle on freshly-grated Parmesan and it's ready to eat. My favorite combo is broccoli flowerets, asparagus and slices of yellow squash.

I also am a huge fan of the crock pot....so easy and always yummy!

~Marin

NoH8

Marin I realized Okra isn't the veggie I thought I liked-- although I do like anything pickled. I wish I was like you and had a taste for them like you. I have a feeling with a name like "fit chick" you probably have a much healthier diet than me.

 I hope I'm 2 for 2 with the  stew!

Anonymous

Amy, I just read your question about eating out of the crockpot.  I say, no, you're not lazy if you are the only that's eating out of it.  Don 't serve it to your company the next day though.

I made a pot roast the other day in the crock pot.  I don't remember if I or anyone else suggested adding a can of beef consome to it instead of a lot of water.  I like the beefy tasted from the consome.

Shirley

iodine

BTW, have you seen the liners for crock pots---you don't have to wash them after cooking--just throw them away.  Gave my son a crock pot last Christmas, along with a package of liners.

He does chuck roast in his.  It comes out SO tender. 

We used the left over chuck for BBQ, just break it up in pull apart size and add sauce---great on a bun and you can just heat the meat/sauce in the microwave.

You can even buy frozen meals to cook in the crock pot--they have every thing in them, just dump and go to work.

REady and smelling good when you get home!

I also do country cut ribs (no bones, just meat) in bbq sauce in the crock pot.

Anothe tip about stew--I find the stew meat the grocery sells is too tough.  I just get a think round steak and cut into cubes.  I use tenderizer on it before cutting -- deelicious.

NoH8

Ooooooooooh I wish I had bought a liner for my crock pot before I plugged it in this morning.  I guess I'll find out.

Shirley, when you made the pot roast did it come out stringy? I don't like my beef stringy and when I used the crockpot before for meat it came out that way.

iodine

Amy it may be the cut of meat you are using.  What have you used?

I like chuck roast, and I make sure it has some fat in it for flavor and tenderness.

Anonymous

Amy, I choose to cook a sirloin roast for my pot roast.  It is quite lean.  And no, if you do not OVER COOK it, it will not be stringy.  Since it is so lean be sure to add the beef consomme or bouillon cube. And if you like onions and even if you DON'T like onions (LOL) put them in there for flavor.  My dh doesn't like raw onions, but he'll eat cooked ones or you could scrape them away.  I slice mine...I don't chop them.  I also think green peppers add flavor.  I put in canned pototoes so they don't fall apart so easily.  Of course carrots.  I can't remember what green veggie you liked, but you could add a can of green beans near the end of the cook cycle..say one hour, but heat them in the microwave first so they don't cool down the crockpot.

Good luck.

Shirley

NoH8

Shirley, how do I know if I'm overcooking it in the crock pot? I have a cheapo one with a HI and a LOW. I used chuck roast for beef stew (that's what it said on the package) and I thought it was expensive (I'm not used to buying it). I've never even seen a sirloin roast, but I have seen sirloin steaks. My favorite of is prime rib-- I wouldn't dare crock pot it- I use the toaster oven instead.

Anonymous

My crock pot is old too...hi and low temps.  I buy most of my roasts on sale.  You can get sirloin roast at a reasonable price.  If your veggies are done and you can lift the roast with your fork without it falling apart it shouldn't be stringy.  However, if you don't mind the cut of the beef (lean or not) then stay with chuck.  However, it tends to get very, very tender which most people like.  It falls apart.  I just prefer less fat.

Prime rib?  Heck no you wouldn't put that in a crock pot.  LOL

Don't forget, if you cook too much for one meal you can freeze your stew or pot roasts or soups.  However, if you use potatoes they will not have the same texture.

NoH8

So tender=falling apart? I guess tender isn't for me. I don't think you're supposed to keep opening it to check are you? Potatoes are usually the only veggies I use in it, I don't like cooked veggies. How long did you cook your roast on and on high or low?

iodine

My chuck roast would go on low at 7:30 AM and we'd eat about 6-8PM.

My dd cooks hers overnight.

NoH8

Thanks Dotti. I did mine on high and planned to cook it for about 6 hrs but it was (over) done at 4 hrs.