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Old 11-25-2015, 06:40 PM
 
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I am going to make beef stew and the recipe calls for 10 hours in a slow cooker. No way am I ready for that but would like to make that beef stew anyway. Can I speed it up without losing something. Is the 10 hour time required to tenderize the meat only? If so I can do without the meat being that tender. What other reason would they want a 10 time on it? I would like to do it in an hour or less.
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Old 11-25-2015, 06:49 PM
 
Location: Middle America
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Stewing meat (and vegetables) by nature is done over a longer period of time. Whipping up stew in an hour is generally unrealistic.

It doesn't have to take 10 hours, but it will take a few. Slow cookers cook low and slowly and are designed to be left unattended. That's why recipes for slow cookers have such long cook times, they're designed to cook on their own while you are out of the house for the day, or overnight, or whatever.

You can make stew in a Dutch oven if you aren't leaving it unattended, turn up the heat, and make it in a shorter time period, but a good stew in an hour isn't really realistic. Stew meat is tougher meat, the entire purpose of stew is to put those tougher cuts to use with lengthy cooking in juices. The low, slow cooking also causes the vegetables to take on the flavor of the meat juices, herbs, seasonings, etc.
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Old 11-25-2015, 06:54 PM
 
Location: San Francisco Bay Area
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It should only take 8 hours on the "low" setting to cook a beef stew, on a slow cooker. We do it all the time.
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Old 11-25-2015, 06:57 PM
 
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10 hours is on the low setting, set it on high and it should be done in 5 to 6 hours.
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Old 11-25-2015, 07:17 PM
 
Location: SoCal
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I make beef stew regularly. High setting takes half the time of low setting, but it never took me 5 hours, most likely 3 hours for high setting.
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Old 11-26-2015, 12:48 AM
 
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If you're making something like a stew, the longer & slower it cooks, the better it tastes...just like something like a stew, soup, or a from-scratch pasta sauce will taste better the day after cooking it...all the ingredients need the extra time to meld together to become more flavorful.
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Old 11-26-2015, 03:47 PM
 
Location: Eureka CA
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If you don't want to use a slow cooker you can make stew in about 2 1/2 hours in a dutch oven.
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Old 11-27-2015, 07:40 AM
 
Location: Coastal Georgia
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Quote:
Originally Posted by nickerman View Post
I am going to make beef stew and the recipe calls for 10 hours in a slow cooker. No way am I ready for that but would like to make that beef stew anyway. Can I speed it up without losing something. Is the 10 hour time required to tenderize the meat only? If so I can do without the meat being that tender. What other reason would they want a 10 time on it? I would like to do it in an hour or less.
This is why I never use my Crock Pot. I hear there's a new invention, called an oven, where you can place a pot of stew at a set temperature, and know exactly when it will be done.
Normally, though, there are 2 settings on a crockpot, high is about 4-5 hours. and low about 8 hours, so OP could use the high setting.
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Old 11-27-2015, 08:41 AM
 
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Find a different recipe.
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Old 11-27-2015, 11:11 AM
 
Location: Eureka CA
8,143 posts, read 11,044,310 times
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Quote:
Originally Posted by gentlearts View Post
This is why I never use my Crock Pot. I hear there's a new invention, called an oven, where you can place a pot of stew at a set temperature, and know exactly when it will be done.
Normally, though, there are 2 settings on a crockpot, high is about 4-5 hours. and low about 8 hours, so OP could use the high setting.
I've never seen a slow cooker with a time setting like that. Mine is just high, or low or keep warm. Was your second sentence supposed to be sarcastic?
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