When I was in culinary school we learned a lot about how to develop flavors. These methods usually involved high-end ingredients, a lot of prep time and sometimes following complicated procedures to get good results. Little did I know a much easier path to culinary greatness was sitting in my pantry the whole time I was sweating in a restaurant kitchen. That would be my slow cooker.
The humble slow cooker can turn out some pretty mean food if you know a few tricks. Not to mention it's convenient, relatively inexpensive and very easy to use. (Dinner practically cooks itself!) Take EatingWell's recipe for Flemish Beef Stew (see full recipe below), for example. In culinary school I would have been meticulously trimming an expensive cut of meat, tournéing vegetables and bathing them all in veal stock.
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But in this version, I'm simply searing bottom round, chopping my veggiesRead More »from 4 Secrets for the Best Slow Cooker Beef Stew