Originally Posted by
The Stig
Thanks for the tips Nirokun and Coren. My potatoes weren't peeled, I didn't have a peeler haha. And I didn't like the idea of peeling it with a knife, too cold and lazy.
I was eating the leftovers of the stew for dinner just now, and it occured to me this is basically soup.
And seeing some recipes on the previous posts, and also Coren's recipe above, I can only assume tinned/canned soup makes an excellent base to slow cook in.
Can anyone teach/tell me the proportions I should follow? I keep seeing 1 can of water to each can of soup, but that seems way too much water overall and it could thin the output too much?
My next idea was. improving on this one:
More beef, leave some of the fat on
peeled non-baby potatoes
some peas
Use 2 tins of some beef and ale soup (heinz/campbells)
Any tips on how I can get more flavour into the beef? My beef was essentially tasteless (Despite the spice/herb coating the night before) and only the beef stock liquid gave it the taste.
Coren: Looked up london broil on wiki. My god it sounds delicious. I'll see if I can grab any. Otherwise, any generic meat?
I assume can of french onion = can of french onion soup?
Do I need to add any water? Or just dump all 3 in the crockpot, stir, and leave it on high for 8+ hours?
EDIT: sorry i really honestly am a cooking retard. i never really cooked before except fry, heat up, microwave or oven up food ebefore (and making sandwiches but that doesn't count-- you just slap things together lol)