On 12/27/2019 1:07 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 12/27/2019 12:43 PM, cshenk wrote:
>>> Got one going now.
>>>
>>> The meat is cut up stew beef (pot roast likely). I'd gotten 2
>>> family packs for 3.99lb sale. I'd say I have a little over a lb in
>>> there.
>>>
>>> 3 smaller potatoes, cut fairly big
>>> 1/2 a larger onion, rustic cut
>>> 1 medium turnip, cubed
>>> 4 carrots
>>> 3 cloves garlic
>>> 2 bay leaves
>>> 2TB tomato paste powder
>>> 3 cubes beef bullion
>>> ~1/4C red wine
>>> ~1/2TB worstershire
>>> 1ts Whiskey smoked black pepper
>>> Water to cover
>>>
>>> Later, may add cornstarch to gloss the sauce.
>>>
>>>
> https://www.amazon.com/photos/shared...nMh532ghgH2OsW
>>> In progress and simmering.
>> Â* Did you sear the meat before you put it in the slow cooker ? We've
>> found that a good sear in the cast iron (then deglaze with red wine
>> and water) makes a world of difference in the flavor - and negates
>> the need for bouillon .
> Nope but I find that treatment seems to make the meat tough to chew.
> Stovetop seems to work the the other way on that (odd).

Â* If it's tough you didn't simmer it long enough . Takes time to break
down that connective tissue .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !