Beef stew/cassarole in slowcooker....question

I make this with veges, beef stock, sometimes tinned tomatoes or tin soup - but it is always quite running how do you make them real thick? tia

All depends on how much liquid you use, you can thicken them with cornflour and water though.

Don't add any liquid, or only add a very little liquid. Brown the meat first then let it cook in it's own juices. This is the difference between crockpot cooking and cooking on a stove top, or in a casserole in an oven. Crockpot heat creates its own moisture rather than the dry heat of an oven, or the heat of an element that requires water to boil/cook foods. This difference in heat is why you technically can't roast in a crockpot - meat won't brown off the same.

You don't need to add as much, [ if any! ] liquid. To keep the maximum moisture in the meat/stew while cooking - Don't let anyone lift the crockpot lid! If adding root vegetables - carrots especially - cut them small and put them in the crockpot first. Add the meat on top of the carrots. Mix them up once cooked.

Don't use beef stock liquid, use beef stock powder mixed into the tomatoes. Use as little liquid as possible. I went to a launch of Allison Goftons cook book "Slow" and this is what she said. Also when you put in root vegies, carrot, potatoes etc, brown them in a frying pan first. I did this just a couple of days ago and its the first time since I have started using my slowcooker and the vegies tasted nice. I put a small amount of cooking spray on my pan and added the carrots by themselves, I cooked them for about 3 or 4 minutes then I added some marg and some herb and garlic salt and cooked them for about 5 mins longer. I did the same with my potatoes. The end result was really tastie.

I always use cup to cup & half of stock and get great results. Thicken with cornflour for nice gravy. Use too little & meat sticks to bottom. You're not meant to lift lid for stirring in crockpots.

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