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Vegetable Stew - |
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#1 |
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Forum Member
Join Date: Aug 2009
Location: London
Posts: 337
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Vegetable Stew -
Ok, I have a slow cooker from Tesco.
I decided to make stew or whatever. Never cooked before and I feel I know why. I have not got a clue. I have got cabbage, carrots, onion, green things, and other veg but I don't know what to do. I have a little veg stock pack but I just don't know why I started? Does anyone know or can help with what I have. Is it likely to take three hours to make? ![]() Thanks
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#2 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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Slight problem with veg stew in a slow cooker because you really want to put root veg in first for about 20 minutes or so then add any peas, green beans etc for a very short time and add cabbage at the end. In all a vegetable stew only takes about 30 minutes on the stove top and could turn to mush in a slow cooker.
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#3 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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I agree with molliepops. It doesn't take long on the gas ring and you can add different veg according to their cooking times. It's always good to keep some back till nearly the end to add a bit of colour.
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#4 |
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Forum Member
Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,894
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I like vegie dishes but not really sure about veggie stew. The great thing about stews is all the meat juices flavouring the rest of the stew and gravy, and tough old cuts like beef shin turning into the most beautiful thing!
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#5 |
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Inactive Member
Join Date: Jun 2008
Posts: 16,816
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Good for you!
Google Slow Cooker Vegetable recipes. Loads come up!
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#6 |
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Forum Member
Join Date: Oct 2002
Location: Planet Jedward
Posts: 11,202
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I make vegetable stew in my slow cooker all the time,
I just chuck in a mixture of veg, whatever I have laying around, my favourite is onion, carrot, parsnip, potato, swede and peas or green beens, all chopped into bite sized pieces then cover in vegetable stock, and throw in some pearl barley add a few herbs and plenty of pepper (we don't eat salt)...I sometimes add a little bit of tomato puree, Tabasco sauce or yeast extract, depending on what I have and what I fancy, to give it a bit of an extra flavour boost I usually put it on in the morning, and then its ready to eat by tea time Or if I do it on the cooker top, It usually takes about an hour and half, but we like it really well cooked..the longer the better for us...we eat it with lots of crusty bread
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#7 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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That's interesting whenever I have done that I end up with a mush that whilst tasty isn't what I would call stew.
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#8 |
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Forum Member
Join Date: Oct 2002
Location: Planet Jedward
Posts: 11,202
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Quote:
That's interesting whenever I have done that I end up with a mush that whilst tasty isn't what I would call stew.
![]() ![]() The peices are soft when I do it, but still whole and recogniseable.....its the way my nan used to cook it when I was a kid, so probably quite old fashioned, but it tastes lovely (to me anyway) Once it heats up its goes on the very lowest heat....I have forgotten to turn it down before and its gone a bit mushy, so maybe thats the difference
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#9 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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That could be it as I have always done it in our small slow cooker and that has only one temp which is hotter than the hottest setting on our large one.
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#10 |
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Forum Member
Join Date: Oct 2002
Location: Planet Jedward
Posts: 11,202
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Maybe thats it then
Its funny, everyone I know cooks it differently....one of my friends boils all the veg first, another fries it all first..and one aunt used to add a tin of lentil soup....but it all comes out just as nice, so I suppose as long as you enjoy the end result, it doesnt matter how you cook it
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#11 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
I make vegetable stew in my slow cooker all the time,
I just chuck in a mixture of veg, whatever I have laying around, my favourite is onion, carrot, parsnip, potato, swede and peas or green beens, all chopped into bite sized pieces then cover in vegetable stock, and throw in some pearl barley add a few herbs and plenty of pepper (we don't eat salt)...I sometimes add a little bit of tomato puree, Tabasco sauce or yeast extract, depending on what I have and what I fancy, to give it a bit of an extra flavour boost I usually put it on in the morning, and then its ready to eat by tea time Or if I do it on the cooker top, It usually takes about an hour and half, but we like it really well cooked..the longer the better for us...we eat it with lots of crusty bread ![]() |
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#12 |
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Forum Member
Join Date: Oct 2002
Location: Planet Jedward
Posts: 11,202
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Quote:
Tabasco Sauce, Marmite and shop bought vegetable stock all contain salt.
When I was younger I wasn't able to eat anything with salt in, which included all processed foods. so got used to cooking without, I'm allowed it now, and have slowly started to add some salty things to my diet, but I still don't add salt when I am cooking, or at the table, and either make my own stock or buy salt free cubes from the heath food shop. Same with chocolate, I wasn't able to eat that, and now I can, but I only eat it sparingly, as it still has negative connotations for me.. |
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#13 |
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Forum Member
Join Date: Jul 2009
Posts: 4,559
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I do a vegetable stew in the slow cooker.
I use carrots, parsnips, celery, onion, potatoes & pearl barley. I use a vegetable stock cube, plenty of pepper & a good dash of worcestershire sauce. Cook on low for about 8hrs. |
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#14 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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I make vegetable stew but I call it chunky soup and I cook it on the hob for about 30 minutes.
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#15 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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Quote:
I know, but thats salty enough for us, I never add extra salt to anything....I haven't bought any for years.
When I was younger I wasn't able to eat anything with salt in, which included all processed foods. so got used to cooking without, I'm allowed it now, and have slowly started to add some salty things to my diet, but I still don't add salt when I am cooking, or at the table, and either make my own stock or buy salt free cubes from the heath food shop. Same with chocolate, I wasn't able to eat that, and now I can, but I only eat it sparingly, as it still has negative connotations for me.. I just wanted to ask kallo do very low salt content stock cubes but you say salt free are they by kallo or a different brand ? |
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#16 |
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Forum Member
Join Date: Oct 2002
Location: Planet Jedward
Posts: 11,202
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Yes they are the Kallo ones, although it says it is very low salt, it actually contains only a trace of salt,
http://www.kalloorganic.com/#our-pro...ock-Cubes.aspx I also sometimes buy this: http://www.meridianfoods.co.uk/index...ts&details=173 |
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#17 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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That's interesting thanks Rosemary - both of us have high blood pressure so always looking for less salt in products.
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#18 |
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Forum Member
Join Date: Jan 2008
Posts: 17,110
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My vegetable stew/casserole has elements from most of these recipes - but rather than pearl barley I use lentils; I also include a couple of garlic cloves.
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