Recent content by geowhite

Thanks everyone for all the input. I plan to start experimenting with the advice. thanks & regards

The recipe is for Beef Bourguignon. Preparation Time: 30 min (45 if you need to peel the small onions). Cooking Time: 8 hours, plus 20 minutes to reheat (or if necessary 10 minutes to thicken the sauce). Cooking Temperature: Low. << 4 slices of bacon, in strips. Cut the rind off but use in...

Hi, I'm a novice chef and I love casseroles. How do I prevent the beef in my beef casserole from drying out. It tastes good, it's tender, but it is bone dry. I recently bought a slow cooker, but if anything the problem isn't improved. regards, George