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 Posted By: Cook Chatty Cathy 
Dec 23  # 6 of 10
Yeah you really did find it!!!
Quote The Ironic Chef wrote:
I'm glad I found this recipe through the search option. I have been looking for a recipe using the Minute Tapioca. I'm interested in the volume of liquid to use with it. I have learned though that when using the Minute Tapioca you have to bloom it for about 15 minutes before you start to heat it.
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 Posted By: The Ironic Chef 
Dec 23  # 7 of 10
I'm working at it, :D.
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 Posted By: Cook Chatty Cathy 
Dec 23  # 8 of 10
Let me know IC! I might just give it a try!
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 Posted By: agroom 
Feb 25  # 9 of 10
Where does the actual broth come from? It looks like it's just all solid ingredients. And second, do you mean to actually cook the carrots, celery, etc before hand and not in the slow cooker? I guess I'd think if you put them in pre-cooked they would turn to mush.

@simcooks: how much beef stock/wine would you add to this? I like my stews with a lot of broth.

I'm new to all this so trying to learn.

Also, I've almost never heard of stew that the meat WAS NOT browned first. Might just be something passed down in the family, but I know everyone from my great grandma to my cousins all brown it first. Probably depends on what flavor you like.
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 Posted By: Cook Chatty Cathy 
Feb 25  # 10 of 10
Quote agroom wrote:
Also, I've almost never heard of stew that the meat WAS NOT browned first. Might just be something passed down in the family, but I know everyone from my great grandma to my cousins all brown it first. Probably depends on what flavor you like.

I listed a really great recipe on here a while ago called "Red Wine Beef Stew" I got it out of the Southern Living Magazine, and in that recipe you brown the meat first, it is so good you may want to look it up and give it a try!!!