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Started late on the slow cooker recipe, it should be ready about 10-11pm. One is supposed to add dumplings in the last hour; I'm pondering doing dumplings separately as I'm going to freeze most of the portions. Is it better to freeze dumplings cooked, or uncooked? Cooked would make it easier to microwave the portions later.
I wonder if a step was missed from the recipe. It starts with a frying pan, frying cubes of beef, adding a few at a time till all 700g are in, then a chopped onion, then adding 600ml of stock and wine and how big is this frying pan supposed to be? Or perhaps one should be transferring to a large saucepan once fried.
I wonder if a step was missed from the recipe. It starts with a frying pan, frying cubes of beef, adding a few at a time till all 700g are in, then a chopped onion, then adding 600ml of stock and wine and how big is this frying pan supposed to be? Or perhaps one should be transferring to a large saucepan once fried.
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2. Yes, remove the browned meat before adding more.
All sounds good to me. Head issu!
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I use a deeper pan, and move the meat into the slow cooker as it's browned. Then give the veg a quick fry, deglaze the pan with wine, etc., bring it to a simmer and bung it in the SC.
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