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| Mar 11, 2010 5:07 am |
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re: re: BJs Slow Cooker Beef Stew featured at Just A Pinch |
Bobbi Jo Woods
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Hi Erika
Yes, a gravy does form by itself in the crockpot as it cooks when you follow this recipe - but if (and only if) you at least make sure to dredge the meat pieces in flour and brown in a skillet with hot oil, before adding to the crockpot.
The meat does *not* have to be cooked, just seared (browned on all sides). I've heard other folks skip the searing step, and just place the flour-coated meat pieces into the crock. I cannot testify to this, as I've never skipped the browning.
Also, in my experience, all you need for liquid (beef broth PLUS red wine & Worcestershire, if used) is a CUP or so, if the meat being cooked is equal to 1 lb. With any more than 1 lb., I would increase the liquid in 1/4 to 1/2 cup increments (per lb.), but not much more than that.
I've found that I can always add more liquid to a thicker stew, but it's difficult to thicken a thinned-out one, unless you make a roux, take the hot liquid out of the crockpot and add it to the roux to thicken the base. Which is a bit more work than one might want, for a simple, "set it and forget it" dish like this.
-Bobbi Jo
Bobbi Jo Woods, Owner
B. Woods Design - Professional Websites for Small Business
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