On Friday, December 27, 2019 at 2:07:06 PM UTC-10, cshenk wrote:
> Terry Coombs wrote:
>
> > 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 .
>
> It's not tough at all because I don't sear it. It's long slow simmered
> in a crockpot.

Searing stew meat as a first step is just something that people say you have to do. It's the way they've always done things. These days, I don't bother with that messy step. I don't bother with searing a sous vide rib roast eather. Life is good.

https://www.amazon.com/photos/shared...lkai4rJecQ0BlX