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Old 06-15-2012, 06:43 PM   #11
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CI DO on top of the stove.
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Old 06-15-2012, 10:28 PM   #12
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Originally Posted by Chief Longwind Of The North View Post
Stove top to brown meat cubes. Transfer into the slow cooker with veggies and cook until tender. Pour off juices, make roux, add roux to boiling juices to make a kind of Espanole, add back into the slow cooker. Correct the seasonings.

Alternate method: Brown meat in a lightly oiled pressure cooker pot. Add veggies and water to cover (about 2 cups). Put the lid on and cook under pressure for 20 to 30 minutes. Make sauce as done in first method. Correct the seasonings.

The pressure cooker method will heat your house the least. It reduces the cooking time by up to 2/3rds, and creates super tender meat. And the juices from the meat will permeate the potatoes, and other veggies.

Seeeeeeya; Chief Longwind of the North

Ditto here.
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Old 06-16-2012, 01:41 AM   #13
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I have enamelled cast iron. I always make stew on the stove top, start to finish. I'll have to try using the oven when the weather cools off.
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Old 06-16-2012, 07:36 AM   #14
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I've always done stews and pot roasts on the stove top.
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Old 06-16-2012, 08:09 AM   #15
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Buon Giorno,

Stews: Stove top in Dutch Oven ...

Roasts: Oven in Roasting Pan ...

Have nice wkend,
Margaux Cintrano.
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Old 06-16-2012, 08:13 AM   #16
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If you're making a stew (or a pot roast), I don't think it will taste any different whether you cook it in the oven or on the stovetop.
I agree. I've done it both ways and don't think it makes much difference, either. One note: if it's on the stovetop, it needs to be stirred occasionally just to keep it from sticking on the bottom, whereas in the oven it can be left alone.

I also agree with the "seasonal" logic. To be perfectly honest, I just don't eat stews or even think about them much during non-winter months.
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Old 06-16-2012, 08:17 AM   #17
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I also agree with the "seasonal" logic. To be perfectly honest, I just don't eat stews or even think about them much during non-winter months.
If we didn't make stews and pot roasts, which are some of my favorite dishes, when it isn't cool/cold, we might never have any!
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Old 06-16-2012, 11:28 AM   #18
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Quote:
Originally Posted by Steve Kroll View Post
I agree. I've done it both ways and don't think it makes much difference, either. One note: if it's on the stovetop, it needs to be stirred occasionally just to keep it from sticking on the bottom, whereas in the oven it can be left alone.

I also agree with the "seasonal" logic. To be perfectly honest, I just don't eat stews or even think about them much during non-winter months.
So, for in the oven, what temp? How long? Do I just brown the meat and deglaze the pan on the stove top and then add stuff and shove it in the oven?
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Old 06-16-2012, 11:39 AM   #19
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So, for in the oven, what temp? How long? Do I just brown the meat and deglaze the pan on the stove top and then add stuff and shove it in the oven?
Sear the meat, sautÚ the veggies, add the seasonings and liquids. When you get to the bring to a boil and reduce to a simmer, it goes into the oven. I use 350║ F for the oven.
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Old 06-16-2012, 12:04 PM   #20
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Any time of the year - stove top or slow cooker. I sear the meat first. Pressure cooker is another way to go. Boeuf Bourguignon is one of my favorites.
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