I cook a whole leg of lamb for upto 7 hours, 2 is not enough.

Maybe they should stick to Weightrows or Marx and Spensewer.

I agree. My slow cooker is the most used piece of equipment in my kitchen. I use it for stews, pasta bake, chicken, baked spuds, spag bol - just about everything. It has a high, low and keep warm button. Meat wise, I tend to buy whatever is on offer at the supermarket and have never had tough meat.

A good stew takes at least 2.5 hours. You don't need to cook through the meat when frying it either. Coat it in seasoned flour and just brown it off.

Most important of all: Don't forget the dumplings!

Im not argueing about the taste and quality of the steak

just saying that ... tough.... meat like that .... prob from
a 6 year old animal....

should be dispatched to the mincer and sold at mince meat

I should nt be expected to spend 2 hours trying to tenderize a
half inch cube of meat

Um, yes you should. You bought STEWing steak.



stew
1


[ stjuː ]


noun

noun: stew · plural noun: stews

1.a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan:

"lamb stew"

synonyms: casserole

Either you're a WUM or just a bit thick. I can't decide which.

I know what you mean! Despite all the useful comments that have been offered the OP just ignores them.

Going on about the age of the animal seems to be what the OP wants to go on about.

Wonder what gave them this sudden interest in cooking when they clearly don't do much of it.

It is strange cos normally people who don't cook a lot are underconfident rather than opinionated about things they know little about.

Anyway feeding time over now!