I've been slow cooking for a long time. House runs on solar panels and I can't be running an oven at 350 for an hour to make shit. A couple of general principles: 1) With very few exceptions, you need to cook ingredients a little bit before slow cooking them. If you just put everything raw in it's going to be a complete mess. Like I said earlier I'm under some energy restrictions so stove time is limited...I brown any meat, sweat onions and garlic, etc., basically what you're trying to do is remove excess liquid which leads me to... 2) Don't drown the ingredients in liquid. Slow cooking collects the steam which runs down the lid and adds moisture to the dish. Really you just want a bare covering of liquid. You can always add liquid if you need it, but it's exceedingly difficult to remove liquid from a watery dish. If the dish is too watery, you can cook it uncovered on high for an hour, that will evaporate some liquid and thicken it up, or you can add a cornstarch slurry which is what I end up doing most of the time. Too many slow cooker recipes advertise themselves as stews when they're really soups.
If you have to cook stuff even a little before using a slow cooker that defeats the entire purpose of getting one. A lot of people who don't have kitchens/ovens use slow cookers and I've never heard any of them say you have to cook stuff before adding to the slow cooker.
I know a lot of people say never put frozen meat in a slow cooker but that's how I sometimes do my beef stew. I put all my vegetables at the bottom and frozen meat on top. It will be simmering for 5-8 hours(depending on whether it's on low or high) anyway and will kill all the bacteria in it. Comes out very tender and delicious each time when I come home.
I use the slow cooker quite a lot. I find a plug-in timer useful that you can set to turn on and turn off. I don't have to worry about getting home in time to switch it off if I have an emergency while I am away from the house - like a heart attack or being run over by a bus.
This is this man's video and this man's stew. I made it and it was good. Post your own video of your own stew so everyone can comment how theirs is so much better. LOL trolls
"Let me discard these gloves that I handled meat with, but not before sticking my gloved hand into a bowl of flour."EDIT: "Let me also poke the raw chuck roast with my bare finger."
if you are making a stock you start off with cold water to get the most out of the product you are cooking but you choose to use hot stock. Is that to speed up the process?
"let me put some gloves on cos I'm touching this meat" "let me take these gloves of cos I won't be touching the meat any more." Goes right ahead and touches the meat all over again without gloves. Nice one mate.
Hopefully you won't cut to much of your prep out....like peeling and chopping veggies...don't forget to take the meat out of the wrapper also.....lmfao at you
Well... he didn’t precook everything so calm down, he only seared the meat to lock in the juices to keep the meat juicy as it cooks. Relax and keep on keepin on
How about adding measurements and explaining your stock after you disparage those who just 'throw everything in together' whilst claiming it's 'not a good idea.' Being precise means explaining stuff logically including how much of what your using.
Got a new slow cooker today - made crap of the curry ,it was absolutely disgusting so threw it in the bin - then went on to put in a stew in it, looks alright so here's hoping my partner wants a takeaway cause it's not gonna be done until 11 clock tonight hahahaha good video cause I didn't know what I was doing, I put everything in raw!!!
You need to fry the meat on a slow setting, add veg,i like to put a good splash of guiness , have fun with fresh herbs or dry, don't forget to stir, (in the UK, winter time add dumplings and stir!
several videos on slow cooker stew beef I've seen add 2 bottles of stout to the beef stock in addition to some Kitchen Bouquet and a slash of Worcestershire sauce to the liquid...don't forget to use 2 cups of Corn Starch/water mixture to thicken about 1 hour before the end....to thicken the stew up
i like this guy, he's talented; more educational, oriented than a Gordon Ramsay...even though the latter has higher social 'rank' and acknowledgement...i.e. Michelin starred...fancy. but the gloves need to be washed, and reused, until they break.
The whole purpose of a slow cooker is to not have to do browning first. I've been doing this for 20 years. I put the meat and vegetables in the cooker, let it go for 8-10 hours, and you have perfectly tender beef, even with the cheapest cuts. All this preparation is unnecessary.
That seems like an insane amount of liquid when compared to the meat and veg put in. Is he half assing it for this video and would have used much more of everything (besides liquid)?
"The fact is, searing your steaks creates no “seal” or waterproof barrier to prevent the juices from escaping from the inside. This is actually a grilling myth that just won't die, and the common misconception can be traced back to the German chemist, Justus von Liebig."
twards the end you will put cornstarch/water mixture in it to thicken it up...also a splash of Worcestershire sauce and some Kitchen Bouquet couldn't hurt
@@chefluigi4752 man... it's been 6 years... haha. thanks man. maybe the video is not about making the stew and the full recipe. just tips and tricks. my bad. but anyway, thanks. i also makes my stew with Worcestershire sauce, and those aromatic vegetables.
This guy is just making a stew and using a slow cooker like it's a pot on the gas. To slow cook food you don't need to braise the meat or boil the veggies, you just chuck it all in the pot in bite sized pieces with some stock and let it rip on low for 8 - 24 hours.
Just SIMPLE hygiene not a trolling comment at all! Yes you do sound like you come from a family of complainers because you sound like one 😢😢. So am I wrong? No. So it's a valid comment. Yes. So thank you and you can shut it! Muppet. 😂😂 He even says "I'll take the gloves of because I won't touch it again" and then does. And wipes it on his apron! You must have never heard of cross contamination. Try actually watching the video but take your head out of your ass first. 👌 😂😂
Hahaha Your the one trolling hahaha back to the basement with you corntrollyho you truly are a pathetic keyboard worrier. 😂😂😂 You having No valid argument says it all 😂😂😂 Ok bye bye then 😆✌
I actually agree with you. Unless you're dealing with raw chicken or pork, there is no use in wearing gloves. Just sucking up to those hygiene ignorants. If your hands are clean, you can perfectly handle raw beef barehanded. Even if it's chicken or pork, you can use a separate cutting board and still work safely without gloves. There is a reason why you never see great chefs wearing gloves of any sort....
andre pinto You sound like the voice of reason in this thread so I'll ask you: what is the reason for wearing gloves when handling meat? Why not just wash your hands? I freely admit that I am ignorant as to the whys of this, but wish to rectify it.
If your going to take the trouble to Brown your meat first, then please do the same with your onions, also way to much liquid, compared to meat and veg.
So you edited this comment, but didn't add a question mark and correct the spelling of the word waste? I mean, I agree with what you said, but come on, punctuation and spelling matter.
I know he's a chef and I'm not but there's a couple of things that don't make sense. Where's the thickener? Why add extra water? Liquid in a slow cooker doesn't boil off in my experience. Why add fresh herbs? Dry is better in a slow cooker. This video contradicts many of the basic slow cooker guidelines that I've previously read or heard about. I would've liked to see the final product.
After browning the meat, sauté the chopped onions until tender, and de-glaze the pan with a little red wine. Then add the wine and onions into the crock pot. DO NOT add celery until the last hour of cooking.
Not sure. When searing meat people say don't overcrowd the pan, chunks should no touch each other otherwise they stew in the pan. Then they say brown the vegies in the pan as well - in the fat from the meat. Heat the stock in the pan to remove the bits of meat from the bottom that give it flavour. Finally the biggest problem that he has not answered is how to reduce the liquid from a broth to a gravy. Is that the difference between a stew and a casserole? I guess if you like broth then there's no problem but otherwise a slow cooker with the lid on does not let any liquid evaporate and even more comes out of the vegies.
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
I've been slow cooking for a long time. House runs on solar panels and I can't be running an oven at 350 for an hour to make shit. A couple of general principles:
1) With very few exceptions, you need to cook ingredients a little bit before slow cooking them. If you just put everything raw in it's going to be a complete mess. Like I said earlier I'm under some energy restrictions so stove time is limited...I brown any meat, sweat onions and garlic, etc., basically what you're trying to do is remove excess liquid which leads me to...
2) Don't drown the ingredients in liquid. Slow cooking collects the steam which runs down the lid and adds moisture to the dish. Really you just want a bare covering of liquid. You can always add liquid if you need it, but it's exceedingly difficult to remove liquid from a watery dish. If the dish is too watery, you can cook it uncovered on high for an hour, that will evaporate some liquid and thicken it up, or you can add a cornstarch slurry which is what I end up doing most of the time. Too many slow cooker recipes advertise themselves as stews when they're really soups.
If you have to cook stuff even a little before using a slow cooker that defeats the entire purpose of getting one. A lot of people who don't have kitchens/ovens use slow cookers and I've never heard any of them say you have to cook stuff before adding to the slow cooker.
@@dirktyler3643 You don't have to but it's better to. Many slow cookers offer a browning function for this very reason
I know a lot of people say never put frozen meat in a slow cooker but that's how I sometimes do my beef stew. I put all my vegetables at the bottom and frozen meat on top. It will be simmering for 5-8 hours(depending on whether it's on low or high) anyway and will kill all the bacteria in it. Comes out very tender and delicious each time when I come home.
I use the slow cooker quite a lot. I find a plug-in timer useful that you can set to turn on and turn off. I don't have to worry about getting home in time to switch it off if I have an emergency while I am away from the house - like a heart attack or being run over by a bus.
😄 sounds like the way I think !!!
This is this man's video and this man's stew. I made it and it was good. Post your own video of your own stew so everyone can comment how theirs is so much better. LOL trolls
It's really helpful that you didn't show the end result because I don't want my slow cooking adventure spoiled.
What was the point of the chuck roast?
Where is the recipe, how much stock did you use, how much of the other ingredients? Also, the portion looked small?
Fantastic. I just followed your directions and learned a great deal. Can’t wait for dinner. THANK YOU SO MUCH
Excellent information & demonstration, thankyou Tony. Will be making your beef stew this coming Friday. 🖐 from, Queensland, Australia. Oct, 2022.
Would have loved to see the final results
You would have seen what looks like a cheap, watery canned soup! (½ can?)
How much stock did he use?
Was it beef or chicken, or live?🤣🤣
Too much for the amount of meat and veggies. Then he had the gall to add flavorless water!
Excellent video. Perfect meal for this chilly Fall day.
He talks crap about the stew meat, then goes ahead and uses it in place of the chuck roast... Did I miss something?
David Jonathan Mello 4
I know...im like what is he doing
He was probably just using it because it was already cut and he wanted to show what the good one looks like before its cut.
Lmao i was thinking the same thing
When you slow cook meat it tenderizes through protein breakdown, so prime cuts aren't usually needed for something like a stew
what good is a slow cooker if you are pre cooking everything? I think this is not worth the energy but it looks yummy
true dat
It is, and you have no clue what you're talking about.
@@jamesprior2496 bite me
I'm watching your video and making the beef stew now x
"Let me discard these gloves that I handled meat with, but not before sticking my gloved hand into a bowl of flour."EDIT: "Let me also poke the raw chuck roast with my bare finger."
if you are making a stock you start off with cold water to get the most out of the product you are cooking but you choose to use hot stock. Is that to speed up the process?
"let me put some gloves on cos I'm touching this meat"
"let me take these gloves of cos I won't be touching the meat any more."
Goes right ahead and touches the meat all over again without gloves. Nice one mate.
One of the main advantages of a slow cooker is to simply throw your ingredients all in and let it cook, all this prep work defeats the purpose.
the only prep was browning the meat. It was good
You cut off all the fat you just threw out the flavor.
Jesus no... you're missing out on a LOT of flavor by just tossing it in
Hopefully you won't cut to much of your prep out....like peeling and chopping veggies...don't forget to take the meat out of the wrapper also.....lmfao at you
I use my slow cooker a lot more efficiently than this
Thanks 🤗 simpler videos help me lots in the kitchen with a needy toddler lol 💕
I first thought the name was L' ECOLI
HA. YOU CROSS CONTAMINATED EVERYTHING!
Cooking kills bacteria
Thanks for making this video.
Excellent video
Many thanks, I think I'll try this one.
thanks Tony for the tips :)
Video Worked for me very nicely. Thank You
Great video, thanks!
Very pleasant presentation
This worked thanks alot man
What's the point of a slow cooker if you precook everything?
To tenderize
Well... he didn’t precook everything so calm down, he only seared the meat to lock in the juices to keep the meat juicy as it cooks. Relax and keep on keepin on
Be able to leave it unattended
Its obvious in the comment section who cooks and who doesnt.
🤦♂️
how do i check for the liquid content when I'm at work?
I find that when I do pre brown the meat, it becomes tough. I always use chuck steak.
Thank you for an informative video. I'm trying it this evening, so appreciate your tips. thanks.
How about adding measurements and explaining your stock after you disparage those who just 'throw everything in together' whilst claiming it's 'not a good idea.'
Being precise means explaining stuff logically including how much of what your using.
can i use stock cubes instead of liquid stock?
You are free to add motor oil if you want!
Well done chef.
Got a new slow cooker today - made crap of the curry ,it was absolutely disgusting so threw it in the bin - then went on to put in a stew in it, looks alright so here's hoping my partner wants a takeaway cause it's not gonna be done until 11 clock tonight hahahaha good video cause I didn't know what I was doing, I put everything in raw!!!
You need to fry the meat on a slow setting, add veg,i like to put a good splash of guiness , have fun with fresh herbs or dry, don't forget to stir, (in the UK, winter time add dumplings and stir!
several videos on slow cooker stew beef I've seen add 2 bottles of stout to the beef stock in addition to some Kitchen Bouquet and a slash of Worcestershire sauce to the liquid...don't forget to use 2 cups of Corn Starch/water mixture to thicken about 1 hour before the end....to thicken the stew up
Ehhhhhhhhh...times up! I’m late for work. Crock spoze to be throw it in; go to work; come home and eat! I’d be there all day following this.
Nude...
So clinical
i like this guy, he's talented; more educational, oriented than a Gordon Ramsay...even though the latter has higher social 'rank' and acknowledgement...i.e. Michelin starred...fancy.
but the gloves need to be washed, and reused, until they break.
You are either being facetious, or you are just plain ignorant!
Looks delicious. Thank you!!
You can't 'lock in the juices' by searing. You should fucking know this.
The whole purpose of a slow cooker is to not have to do browning first. I've been doing this for 20 years. I put the meat and vegetables in the cooker, let it go for 8-10 hours, and you have perfectly tender beef, even with the cheapest cuts. All this preparation is unnecessary.
cindy pattana so true. Me to I put it all in at night and leave till the morning , I’ll put guiness in as well, This guy was pure ?hite
If he said throw it all in the slow cooker and switch it on (like we do) he'd be out of a job!
Citric Big t Browning changes the flavor
Try it both ways. You won.t be able to tell the difference
Best people to ask. Just bought one. If I leave it for 8 hours, what setting Low or High?
My stew is so nice thank you for the help.
Amazing 👍👏😍
Excellent lovely video
I like to put a dish towel on top of my slow cooker. It holds heat and distributed it even
We're gonna go ahead !!!
great video, thank you
This video takes every bit of goodness out of the idea of having a slow cooker for convenience
Exactly way too much work prepping.
exactly. i get the sense he doesn't know much about using slow cookers.
That seems like an insane amount of liquid when compared to the meat and veg put in. Is he half assing it for this video and would have used much more of everything (besides liquid)?
it thickens up over six hours of slow cooking
I agree, I cook beef stew a lot and I never use that much liquid. That seems like a lot. I use cornstarch to thicken at the end.
If you're not certain if it's actually beef, why the heck would you buy it and use it...and get a film on the top. Ugh.
Lellobeetle did he say film or phlegm?
That "film" is a layer of fat. You'll get it with either cut of meat. You want to spoon it off either way.
"this is called stew meat. this could come from anywhere on the animal, if it is indeed cow." haha great vid.
yep.great video for showing just how much this idiot doesn't know.
🤣🤣🤣🤣
That's good video 👍👍
Thanks Tony 😀
Great video, very informative!
Thanks Tony! This is my first time making beef stew in a slow-cooker and I was wondering about browning the beef before hand.
Most people leave out this step and are missing an important part of the cooking process...better to brown first!
"The fact is, searing your steaks creates no “seal” or waterproof barrier to prevent the juices from escaping from the inside. This is actually a grilling myth that just won't die, and the common misconception can be traced back to the German chemist, Justus von Liebig."
can I cut up steak meat into pieces and use that to cook beef stew? will it taste weird or something
Thanks mate.
This guy is making this a much larger job than it is..
Thanks tony👌
How do I measure the potatoes starch content ?
thnx
Be nice to have the measurements how much of each and how many this will serve?
why the liquid looks so plain. i think we need to see the finish product as well..
Maybe stick to pastry chef.
twards the end you will put cornstarch/water mixture in it to thicken it up...also a splash of Worcestershire sauce and some Kitchen Bouquet couldn't hurt
@@chefluigi4752 man... it's been 6 years... haha. thanks man. maybe the video is not about making the stew and the full recipe. just tips and tricks. my bad. but anyway, thanks. i also makes my stew with Worcestershire sauce, and those aromatic vegetables.
@@sharenkaschb6910 maybe the video just about the tips and tricks and not the full recipe. my bad. thanks.
Preheats the slow cooker then leaves the lid of for wayyyy too long 🤷🏼♀️
That’s good but at the rate he’s going it won’t be ready until next week
Thank u to sure this video I like put every thinking in slow cooker
I usually handle my meat without gloves.
Less guilt.
You know who makes a Great Beef Stew. Keifer Sutherland, and it's great. He is on RUclips showing you step by step so just use Search.
Nice work .. Chief 🎅🎅🎅
Thanks to everyone who commented. According to statistics, it saved me watching a bad chef making a pointless video. 👍
TITLE "tips and tricks" 🤯
@@BlueBirdBaby title: Don't try this at home...
Yukon Gold is not a wax, waxy potato. Red potatoes are waxy, like the ones you are using.
I would like to see this cooked for a family and not one person.
That wasn't enough for even ONE person!
This guy is just making a stew and using a slow cooker like it's a pot on the gas. To slow cook food you don't need to braise the meat or boil the veggies, you just chuck it all in the pot in bite sized pieces with some stock and let it rip on low for 8 - 24 hours.
Um...Wrong!
(BTW: 8 hours on low is the limit, half-wit.)
how about a picture of the finished product!
It didn't turn out good, maybe he dumped it.🤷♂️🤷♀️
so what do hit look like when cooked I think it will be watery.
how to cook beef stew.....leaves half the ingredients on the table ????
Bizarre!
Thank you for this video. I made it and it was awesome. The flour helped the meat stay yummy! keep posting
Thank you for the tips :)
where is the end result?
TheTeekaboo He threw it in the trash. The dog wouldn't even touch it.
Put on gloves to handle the meat but then touch the meat with bare hands and touch everything else hmmm 🐮❌?
Just SIMPLE hygiene not a trolling comment at all! Yes you do sound like you come from a family of complainers because you sound like one 😢😢. So am I wrong? No. So it's a valid comment. Yes. So thank you and you can shut it! Muppet. 😂😂 He even says "I'll take the gloves of because I won't touch it again" and then does. And wipes it on his apron! You must have never heard of cross contamination. Try actually watching the video but take your head out of your ass first. 👌 😂😂
Hahaha Your the one trolling hahaha back to the basement with you corntrollyho you truly are a pathetic keyboard worrier. 😂😂😂 You having No valid argument says it all 😂😂😂 Ok bye bye then 😆✌
I actually agree with you. Unless you're dealing with raw chicken or pork, there is no use in wearing gloves. Just sucking up to those hygiene ignorants. If your hands are clean, you can perfectly handle raw beef barehanded. Even if it's chicken or pork, you can use a separate cutting board and still work safely without gloves. There is a reason why you never see great chefs wearing gloves of any sort....
BigFowzy - Silverback Sessions gloves are just an excuse not to wash your hands...
andre pinto You sound like the voice of reason in this thread so I'll ask you: what is the reason for wearing gloves when handling meat? Why not just wash your hands? I freely admit that I am ignorant as to the whys of this, but wish to rectify it.
Where’s the recipe?
Watch the video again. People who cook often do not measure their ingredients. It is up to personal taste.
Subscribed.
If your going to take the trouble to Brown your meat first, then please do the same with your onions, also way to much liquid, compared to meat and veg.
it thickens up
Whhaaaat!! What was the end result 😱. What a waist of my time
TITLE "tips and tricks" 🤯
So you edited this comment, but didn't add a question mark and correct the spelling of the word waste? I mean, I agree with what you said, but come on, punctuation and spelling matter.
@@BlueBirdBaby
What’s that got to do with putting a end result?
@@jshepard5840
Thanks.
Thanks chef!
Most watery stew I ever saw
it thickens up over six hours in the slow cooker
The most liquid I ever put into my crock pot is the equivalent to what comes in a can of tomato. Never more.
He doesn’t like it ‘gummy’ lol
Thats why they didn't show the end.
@@mobstamonsta1633 I never had gummie stew. Just gummie bears 🐻. 🤣🤣🤣
I know he's a chef and I'm not but there's a couple of things that don't make sense. Where's the thickener? Why add extra water? Liquid in a slow cooker doesn't boil off in my experience. Why add fresh herbs? Dry is better in a slow cooker. This video contradicts many of the basic slow cooker guidelines that I've previously read or heard about. I would've liked to see the final product.
i found it funny he touched the meat then with the same gloves puts it in the flour slat and peper
I noticed that to lol
Think he needs to go back to school.
Put on gloves, take them off, put on gloves , take them off, I would hate to by gloves for this guy to cook with.
It doesn't matter if he touched meat flour salt and pepper with the same hand glove it getting cooked kills bacteria
@@daviddickson4015 exactly lol, children in the comments
Well, that's one way of doing it.
When he said "bought the crock 2 weeks ago" lost me then
I wouldn't let this guy make me a slice of toast.
Thinking a little about what you said, and I would seriously agree with you that he could not be trusted with a slice of bread!
You are a serious moron Jimmy
Where is the end product?
Add How Much Stock, How Much Water?
1:30 - "...but, this could come from anywhere on the animal....if indeed it is cow!" 😳😲😆
After browning the meat, sauté the chopped onions until tender, and de-glaze the pan with a little red wine. Then add the wine and onions into the crock pot. DO NOT add celery until the last hour of cooking.
A written out recipe would have been appropriate since I have a age related hearing problem
TITLE "tips and tricks" 🤯
Forget it. It didn't turn out. They never showed the finished stew.
Not sure. When searing meat people say don't overcrowd the pan, chunks should no touch each other otherwise they stew in the pan. Then they say brown the vegies in the pan as well - in the fat from the meat. Heat the stock in the pan to remove the bits of meat from the bottom that give it flavour. Finally the biggest problem that he has not answered is how to reduce the liquid from a broth to a gravy. Is that the difference between a stew and a casserole? I guess if you like broth then there's no problem but otherwise a slow cooker with the lid on does not let any liquid evaporate and even more comes out of the vegies.
what a waste of 9 minutes