One my favourite things in the kitchen is my slow cooker. We’ve had it for years and it’s a huge one. Sometimes I wish we’d got a smaller version but it just means I have loads of leftovers to freeze for those evenings when I cannot face cooking.
They are not expensive to buy and with Christmas coming up, why not ask Santa.
They are also very cheap to run.
No prep slow cooked beef in red wine
Now you might be put off by the preparation, and the recipe books I have do recommend browning meat in batches and simmering your onions, stock etc. But honestly? You don’t have to. We have had amazing results just from literally bunging in meat, roughly chopped veggies, some water, wine and/or stock and setting it going. No need to warm, no need to spend ages browning meat and coating it in GF flour. No need even to measure out liquids, I have got used to how much mine needs now so don’t even get the recipe book out.
The last time I used it the beef hadn’t even defrosted, despite being out of the freezer for over 24 hours. I wouldn’t do this with chicken, but I had 5 minutes to get the blooming thing on for that evening’s dinner so I just chucked in the still-frozen beef, some red wine, onions, chunky hacked carrots, salt, pepper, bay leaves and one of those tea bags with herbs in (what are they called?) and turned it on. The results were AMAZING! Sometimes it can look a little runny. If that’s the case, just mix up some cornflour or arrowroot in a little cold water and add to the pot about an hour before you want to eat. You could also mix in some GF flour when you add the wine but it can go lumpy if you’re not adding slowly and simmer over the hob.
Slow cooked roast chicken – it even browns
I also put in a whole chicken – fully defrosted obviously – and it just falls off the bone when it’s done. Rub salt and pepper over the skin and just lob it in. No need for anything else. Sometimes I slip a few chunky slices of onion on the base under the chicken but often not. Works amazingly every time and it even browns the chicken!
Stock in the slow cooker
Save up the carcasses and freeze them in a bag until you have two or three then shove those into your slow cooker with water, some onion, leek, carrot, whatever you have to hand. This makes the most amazing stock. Then you just decant into containers and freeze for when you need it for risotto, casseroles etc. If you don’t have any bones or carcasses, ask at your local farm shop if they have some, they just throw out the bits they don’t use and will probably give it to you for free. Hey presto! Free uneneding suppliers of delicious, safe, totally freefrom home-made stock.
Anyone else in love with their slow cooker?
Great blog thanks for ideas we also love our slow cooker was planning a meal next week in it..so ternder and tasty..
Trudi, next week? Get it out this weekend. It’s all lonely in the back of the cupboard. (I must apologise, blog admin with a glass of wine isn’t always a great idea 🙂
Have recently joined your blog, love what you write. Am a very old friend of Foods Matter, and will invest in a new slow cooker. Please remember that some of us are acutely allergic to cornflour and everything that is made from it. That is another nightmare including dextrose drips. Jacquie
Hello Jacquie, I know many people cannot tolerate corn flour. Can you use arrowroot? Works just as well.. In fact, coating meat in any allowable flour would probably work. Hope you enjoy your new slow cooker. Get one quick! I have honestly never had a bad outcome from my slow cooker. Even when it gets a bit dry, even when you get a bit burnt round the edge, it still tastes good, and you slowly learn what amount of liquid is best. I love my slow cooker. There is even a Facebook group called Slow Cooker Saddo’s
What about rice flour for thickening ? I get on so well with it these days that I prefer to do my rouxs with it,over regular flour.
Yay for slow cookers. I plan to learn how to do a curry in mine this winter…..
Yes it works well Alison, good point. If you have time to coat the beef that works really well. Happy stewing. I use a mix of rice, potato and tapioca flour for rouxs
Bouquet garni – that’s what the little teabags of herbs are called. Not essential but adds extra flavour.
I have to agree with you re free from food and a slow cooker. Can I just add a slow cooker should be a must for all families wanting to give themselves healthy, fresh, economical food rather than additive laden pre cooked food.
To top it off your beef and red wine is a staple in our house from Sept- March ????
I have had slow cooker for over a year,but used only twice. Then I have put it in the attic,out of the way :-). Now reading your blog Ruth,I went there to get it back again. I have it in my cafe so I can put things in while I am cooking more food and I can have dinner when I come home. I like using Cornflour for thickening,but Aramanth flour or Cheshnut flour gives very interesting flavouring too. I think everybody uses what suits to them. I have met so many people with so many different allergies and sometimes people are allergic to Chesnuts,or any starches so it is a challenge to make a food or a cake.
Lucia I am so glad you got out your old slow cooker. They are just so cheap, and quick to use and tasty too, especially when you are so busy in the day time. I think I also make healthier meals in mine. I love it. Long live slow cookers. Have a search for the slow cooker Saddo’s Facebook page. Hilarious.
Thanks. Will do when I will get a chance :-). The last thing I wanna do when I come late home is to do some cooking :-). My daughter will be happiest as she comes starving from school,even after eating proper breakfast and a lunch at school. So this will be brilliant :-). Long live to slow cookers! Cheers 🙂