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| Soup Soup and chowder recipes |
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For beef stew, I'd prefer to brown the beef first and let it caramelise, cos the bits left in the pot is very tasty.
I also brown some bacon for the stew. (Who doesn't like the flavor of bacon!?) And then I'd add red wine and beef stock and slow cook it. I have a similar recipe here: slow cook beef stew |
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Mmmm! That recipe looks very good. I live beef stew. It's one of the few things my hubby & I can both agree on.
The other idea sounds good too. That probably would be good to brown the meat first. I've never heard of anyone doing that for stew before. |
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Hehe. I got that browning tip from watching Ina Garten in Barefoot Contessa. But she did not use a slow cooker. She used one of those very heavy pots (I don't know what it's called) to brown the beef and bacon, then use wine to deglaze (remove the delicious brown bits) the bottom of the pot.
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