I found this simple recipe for beef stew which I'd like to try but I have one
question. Should the meat be browned first? Here's the recipe:

Ingredients:

5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
3 cups water
1 package McCormicks Beef Stew Seasoning
2 pounds beef chuck or stew meat, cut into 1 inch cubes
1/4 cup flour

Directions:

1. Combine vegetables, water and seasoning in the crock pot.
Coat beef with flour and stir into ingredients in stoneware.

2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is tender.



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On Tuesday, November 5, 2019 at 7:40:02 PM UTC-6, Cooking in wrote:
>
> I found this simple recipe for beef stew which I'd like to try but I have one
> question. Should the meat be browned first?
>
I think so. The browning adds so much flavor even if the meat is to be
cooked low and slow for hours.

On Tuesday, November 5, 2019 at 7:40:02 PM UTC-6, Cooking in wrote:
> I found this simple recipe for beef stew which I'd like to try but I have one
> question. Should the meat be browned first? Here's the recipe:
>
> Ingredients:
>
> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
> 3 cups water
> 1 package McCormicks Beef Stew Seasoning
> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
> 1/4 cup flour
>
> Directions:
>
> 1. Combine vegetables, water and seasoning in the crock pot.
> Coat beef with flour and stir into ingredients in stoneware.
>
> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is tender.
>
>
>
> --
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

YES!! Hot with oil and searingly hot! Just fast and then in the stew pot!

And doesn't Avast SUCK! Computer resources!

John Kuthe...

On 11/5/2019 8:40 PM, "Cooking in wrote:
> I found this simple recipe for beef stew which I'd like to try but I have one
> question. Should the meat be browned first? Here's the recipe:
>
> Ingredients:
>
> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
> 3 cups water
> 1 package McCormicks Beef Stew Seasoning
> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
> 1/4 cup flour
>
> Directions:
>
> 1. Combine vegetables, water and seasoning in the crock pot.
> Coat beef with flour and stir into ingredients in stoneware.
>
> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is tender.
>
>
>
Never used a crockpot but very similar in the Dutch oven I use. I
season flour with salt, pepper, garlic powder. Toss the meat in it.
Heat a bit of oil in the pot and toss in the beef to brown it. That
adds a lot of flavor.

If you are using a crock pot, brown the beef and deglaze the pan with
wine and add the liquid it to the crockpot.

I'd then remove the meat and put in onions, celery, carrots and cook
them a bit. Once the onions are clear, put the beef back in, add water,
bay leaf, thyme, any other seasoning you'd like, and cook a few hours.
Add potatoes about an hour before serving time.

Don't be afraid to change up the ingredients a bit to suit your taste.
We always had it with a good rye bread too.

On 2019 Nov 5, , wrote
(in >):

> On Tuesday, November 5, 2019 at 7:40:02 PM UTC-6, Cooking in wrote:
> >
> > I found this simple recipe for beef stew which I'd like to try but I have
> > one
> > question. Should the meat be browned first?
> I think so. The browning adds so much flavor even if the meat is to be
> cooked low and slow for hours.

Speaking from a non-crockpot point of view. Just cut the beef into handy
sized pieces, boil and skim it and add a Tbsp or two of "Better than
Bouillon".
There´s none of that breading, browning and spattering stuff to deal
with.
Then add other stew stuff at appropriate times.

I´m lost at crockpot cooking other than meatballs, and I´ve had a
crockpot
for nearly forty years. I just never got into it.

leo

On Tuesday, November 5, 2019 at 9:04:56 PM UTC-6, Leo wrote:
>
> On 2019 Nov 5, , wrote
> (in >):
>
> > On Tuesday, November 5, 2019 at 7:40:02 PM UTC-6, Cooking in wrote:
> > >
> > > I found this simple recipe for beef stew which I'd like to try but I have
> > > one
> > > question. Should the meat be browned first?
> >
> > I think so. The browning adds so much flavor even if the meat is to be
> > cooked low and slow for hours.
>
> Speaking from a non-crockpot point of view. Just cut the beef into handy
> sized pieces, boil and skim it and add a Tbsp or two of "Better than
> Bouillon".
> There´s none of that breading, browning and spattering stuff to deal
> with.
> Then add other stew stuff at appropriate times.
>
I don't use any flour, just season the meat and into a searing hot skillet.
>
> I´m lost at crockpot cooking other than meatballs, and I´ve had a
> crockpot
> for nearly forty years. I just never got into it.
>
> leo
>
There are excellent crockpot recipes you should try. Whenever I do chicken
I always use skinless, doesn't matter if it's boneless or not. Skinless
ensures no nauseating inch (it probably isn't an inch but sure looks like it)
of chicken fat floating on top of your pot.

Sqwertz > wrote:
> On Tue, 05 Nov 2019 20:40:08 -0500, Cooking in wrote:
>
>> I found this simple recipe for beef stew which I'd like to try but I have one
>> question. Should the meat be browned first? Here's the recipe:
>>
>> Ingredients:
>>
>> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
>> 3 cups water
>> 1 package McCormicks Beef Stew Seasoning
>> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
>> 1/4 cup flour
>>
>> Directions:
>>
>> 1. Combine vegetables, water and seasoning in the crock pot.
>> Coat beef with flour and stir into ingredients in stoneware.
>>
>> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is tender.
>
>
> It's basically the same recipe as on the McCormick site and probably
> on the back of the package.
>
> https://www.mccormick.com/recipes/ma...oker-beef-stew
>
> Find a better source of recipes than wherever you got that.
>
> -sw
>

I can confirm that is the exact recipe from the back of the package for the
crockpot version of their beef stew seasoning packet.

For the OP: it tastes better if you brown the outside of the meat first
(but dont cook it all the way through), but you dont have to. It cooks
just fine in the crockpot without that extra step. And, since its stew
not roast, the outside texture wont be quite as tender if you brown it
first.

<Cooking in > wrote in message
...
>I found this simple recipe for beef stew which I'd like to try but I have
>one
> question. Should the meat be browned first? Here's the recipe:
>
> Ingredients:
>
> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
> 3 cups water
> 1 package McCormicks Beef Stew Seasoning
> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
> 1/4 cup flour
>
> Directions:
>
> 1. Combine vegetables, water and seasoning in the crock pot.
> Coat beef with flour and stir into ingredients in stoneware.
>
> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is
> tender.

People will tell you to brown it in a pan first. I've tried it both ways and
don't notice a difference. I no longer use the Crock=Pot. I just use the
stove. I do brown it when made that way.

Julie Bove wrote:
> People will tell you to brown it in a pan first. I've tried it both ways and
> don't notice a difference. I no longer use the Crock=Pot. I just use the
> stove. I do brown it when made that way.

Why do you brown it when cooking on the stove if it makes no
difference? pants on fire!

On Thursday, November 7, 2019 at 11:01:24 AM UTC-5, Gary wrote:
> Julie Bove wrote:
> > People will tell you to brown it in a pan first. I've tried it both ways and
> > don't notice a difference. I no longer use the Crock=Pot. I just use the
> > stove. I do brown it when made that way.
>
> Why do you brown it when cooking on the stove if it makes no
> difference? pants on fire!

Perhaps she couldn't detect a difference when using the crockpot, but can
when she cooks it on the stove. Crockpots tend to homogenize all flavors.

Cindy Hamilton

On Thursday, November 7, 2019 at 11:01:24 AM UTC-5, Gary wrote:
> Julie Bove wrote:
> > People will tell you to brown it in a pan first. I've tried it both ways and
> > don't notice a difference. I no longer use the Crock=Pot. I just use the
> > stove. I do brown it when made that way.
>
> Why do you brown it when cooking on the stove if it makes no
> difference? pants on fire!

I don't have a crock pot, and have no plans on ever using one. One attraction of the CP is that you can put in your meal and go to work and come back to food that is ready to eat. I wouldn't try that stove top. Too much bottom heat. Perhaps doing a pot roast in the oven instead of stove top might work. Anyway, any slow cooking I do is stove top, and I make sure I'm always around. To turn the meat etc.

Cindy Hamilton wrote:
>
> On Thursday, November 7, 2019 at 11:01:24 AM UTC-5, Gary wrote:
> > Julie Bove wrote:
> > > People will tell you to brown it in a pan first. I've tried it both ways and
> > > don't notice a difference. I no longer use the Crock=Pot. I just use the
> > > stove. I do brown it when made that way.
> >
> > Why do you brown it when cooking on the stove if it makes no
> > difference? pants on fire!
>
> Perhaps she couldn't detect a difference when using the crockpot, but can
> when she cooks it on the stove. Crockpots tend to homogenize all flavors

Not really, said the kangaroo.
I use a crockpot for beef stew and I definitely noticed a
good difference once I started browning the meat first.

Crockpot is no different than a large pot simmering on a
stovetop.

On 11/7/2019 11:20 AM, A Moose in Love wrote:

>
> I don't have a crock pot, and have no plans on ever using one. One attraction of the CP is that you can put in your meal and go to work and come back to food that is ready to eat. I wouldn't try that stove top. Too much bottom heat. Perhaps doing a pot roast in the oven instead of stove top might work. Anyway, any slow cooking I do is stove top, and I make sure I'm always around. To turn the meat etc.
>

Like all tools, it has a place and does some jobs better than others. I
can see it being handy to have a meal ready when you get home from work,
but that was never a problem in our house. We have one, but rarely used.

Last week I was invited to dinner. Chicken breast with some sort of a
soup to be the liquid. It was overcooked and dry. Yes, it was tender
and could easily fall apart, but, it was overcooked and internally dry.
I don't know for sure how long it was cooked but too long for breasts.

I have had other meals that were good though.

On Thursday, November 7, 2019 at 11:30:09 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Thursday, November 7, 2019 at 11:01:24 AM UTC-5, Gary wrote:
> > > Julie Bove wrote:
> > > > People will tell you to brown it in a pan first. I've tried it both ways and
> > > > don't notice a difference. I no longer use the Crock=Pot. I just use the
> > > > stove. I do brown it when made that way.
> > >
> > > Why do you brown it when cooking on the stove if it makes no
> > > difference? pants on fire!
> >
> > Perhaps she couldn't detect a difference when using the crockpot, but can
> > when she cooks it on the stove. Crockpots tend to homogenize all flavors
>
> Not really, said the kangaroo.
> I use a crockpot for beef stew and I definitely noticed a
> good difference once I started browning the meat first.
>
> Crockpot is no different than a large pot simmering on a
> stovetop.

It's somewhat different. Once the crock is thoroughly warmed, the
contents are heated from the sides as well as the top.

I do all my braising in the oven because it provides such
all-round heat.

Cindy Hamilton

On 2019-11-07 12:57 p.m., Cindy Hamilton wrote:
> On Thursday, November 7, 2019 at 11:30:09 AM UTC-5, Gary wrote:

>> Crockpot is no different than a large pot simmering on a
>> stovetop.
>
> It's somewhat different. Once the crock is thoroughly warmed, the
> contents are heated from the sides as well as the top.
>
> I do all my braising in the oven because it provides such
> all-round heat.
>

I use the oven too. My wife is the braising queen and makes incredible
stews. I learned her method and have made some stews that had the same
great flavours but with more tender meat. The difference was that I do
it in a large covered pot in the oven instead of on the stove. We never
saw a need for a crock pot.

On Tuesday, November 5, 2019 at 3:40:02 PM UTC-10, Cooking in wrote:
> I found this simple recipe for beef stew which I'd like to try but I have one
> question. Should the meat be browned first? Here's the recipe:
>
> Ingredients:
>
> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
> 3 cups water
> 1 package McCormicks Beef Stew Seasoning
> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
> 1/4 cup flour
>
> Directions:
>
> 1. Combine vegetables, water and seasoning in the crock pot.
> Coat beef with flour and stir into ingredients in stoneware.
>
> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is tender.
>
>
>
> --
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

I've had stew where the meat was grilled over a charcoal fire. I thought it was awesome. The Chinese might deep fry the meat first. Most people in the US would brown the meat first. These days I've become a lazy cook so I'll brown the meat if I'm feeling a bit frisky. As it goes, not browning the meat is always an option. I like to exercise my options.

"dsi1" wrote in message
...

On Tuesday, November 5, 2019 at 3:40:02 PM UTC-10, Cooking in wrote:
> I found this simple recipe for beef stew which I'd like to try but I have
> one
> question. Should the meat be browned first? Here's the recipe:
>
> Ingredients:
>
> 5 cups fresh chopped stew vegetables (potatoes, carrots, onion, celery)
> 3 cups water
> 1 package McCormicks Beef Stew Seasoning
> 2 pounds beef chuck or stew meat, cut into 1 inch cubes
> 1/4 cup flour
>
> Directions:
>
> 1. Combine vegetables, water and seasoning in the crock pot.
> Coat beef with flour and stir into ingredients in stoneware.
>
> 2. Cook on LOW for 7 to 8 hours or on HIGH for 5 hours or until beef is
> tender.
>
>
>
> --
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

I've had stew where the meat was grilled over a charcoal fire. I thought it
was awesome. The Chinese might deep fry the meat first. Most people in the
US would brown the meat first. These days I've become a lazy cook so I'll
brown the meat if I'm feeling a bit frisky. As it goes, not browning the
meat is always an option. I like to exercise my options.

===

Oh yes!!! Options are A Good Thing!