Halcyon Posted August 30, 2010 Share Posted August 30, 2010 (edited) Keeping in mind I am not yet a crock pot expert! This morning I asked for some help throwing some things into my crockpot for dinner. Here's what went in 1. beef cubes (these taste stringy, unfortunately) 2. garlic powder 3. onions 4. carrot 5. chicken stock (out of beef stock-maybe this was my error??) 6. crushed tomatoes 7. bay leaf 8. potatoes 9. worcestshire sauce (a few dashes after tasting it time #1) 10. olive oil (again, a bit after tasting it time #2) I just tasted it and um.....:confused: It just tastes MEH. What can I add to help it? Dinner is in 45 minutes...This is my second crock pot dish that tastes not so great. I need somethnig to make it YUMMY and quick! :tongue_smilie: I don't have any "cream of" soups, and I'd rather not add them anyway. ETA: Doing some searching, I feel like I ALMOST made this recipe but I didn't put in the grape jelly...maybe I should add grape jelly? Is that so weird it might work? Edited August 30, 2010 by Halcyon Quote Link to comment Share on other sites More sharing options...
Dobela Posted August 30, 2010 Share Posted August 30, 2010 real minced garlic or onions or italian seasoning (oregano, basil, etc) or parsley, rosemary, and thyme Quote Link to comment Share on other sites More sharing options...
Dobela Posted August 30, 2010 Share Posted August 30, 2010 real minced garlic or onionsor italian seasoning (oregano, basil, etc) or parsley, rosemary, and thyme oops, saw you already have garlic and onion. Have you added any salt and pepper? sometimes even just a little bit makes all the differencec. Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 oops, saw you already have garlic and onion. Have you added any salt and pepper? sometimes even just a little bit makes all the differencec. yup, added a fair amount, and threw in some fresh garlic too. :confused: Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted August 30, 2010 Share Posted August 30, 2010 A splash of red wine vinegar? Sea salt? Quote Link to comment Share on other sites More sharing options...
Guest Alte Veste Academy Posted August 30, 2010 Share Posted August 30, 2010 I would add rosemary and about 8 oz of red wine. Quote Link to comment Share on other sites More sharing options...
wulfbourne Posted August 30, 2010 Share Posted August 30, 2010 Do you have any dry onion soup mix? Maybe try just salt and pepper? For next time, make sure it's beef broth (I keep better than bouillon in my fridge so it's quick and easy to make up, always on hand). Also, some red wine helps too. Quote Link to comment Share on other sites More sharing options...
Gooblink Posted August 30, 2010 Share Posted August 30, 2010 I'm not sure using chicken stock rather than beef should have been a big deal - I use whatever I have on hand. At this point, I'd try the Italian seasoning, as suggested, as well as S&P - maybe a little crushed red pepper? Saute your dried seasonings in a bit of olive oil before you dump them in. I find this really helps render the flavors. Other than that...I'm not sure why it wouldn't be very tasty? I'm no great cook, though. ;) ETA: I noticed all the recommendations for red wine or red wine vinegar...I agree - that will generate a rich flavor. Good luck! Quote Link to comment Share on other sites More sharing options...
ElizabethB Posted August 30, 2010 Share Posted August 30, 2010 :grouphug: You need the Rat from Ratatouille! Quote Link to comment Share on other sites More sharing options...
wulfbourne Posted August 30, 2010 Share Posted August 30, 2010 I would add rosemary and about 8 oz of red wine. I was going to suggest the red wine, but I wasn't sure 45 minutes was enough cook time to cook off the alcohol in a slow cooker. Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 I would add rosemary and about 8 oz of red wine. Perfect! An excuse to open a bottle of red before DH gets home :001_smile: Quote Link to comment Share on other sites More sharing options...
Guest Alte Veste Academy Posted August 30, 2010 Share Posted August 30, 2010 Perfect! An excuse to open a bottle of red before DH gets home :001_smile: Yes, and the red wine will make the stew taste better...one way or another. :lol: I do think 45 minutes on high will be long enough to burn off the alcohol. The extra time could also improve the meat's texture. :001_smile: Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 I was going to suggest the red wine, but I wasn't sure 45 minutes was enough cook time to cook off the alcohol in a slow cooker. I'll put it on high for a bit. I always seem to overcook the meat, although everyone says that's impossible (or nearly) in a slow cooker. :confused: But it's worth a try. It seems very....tomato-ey right now. Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 Yes, and the red wine will make the stew taste better...one way or another. :lol: I do think 45 minutes on high will be long enough to burn off the alcohol. The extra time could also improve the meat's texture. :001_smile: Okay, so maybe it's not OVERcooked, but rather UNDERcooked. Hmmm. I am mostly vegetarian (cook meat for the boys but don't eat much myself) and clearly cooking meat is not my forte. Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted August 30, 2010 Share Posted August 30, 2010 I've never managed to overcook meat in a crockpot and I've cooked stuff for days. Sometimes I add a little soy sauce for more flavor. Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 I've never managed to overcook meat in a crockpot and I've cooked stuff for days. Sometimes I add a little soy sauce for more flavor. Okay thanks! So i'll just keep cooking those lil suckers. :lol: Quote Link to comment Share on other sites More sharing options...
Dobela Posted August 30, 2010 Share Posted August 30, 2010 (edited) If it is a little tomato-y in flavor, sometimes a tablespoon of sugar will help. It is what Italian friends of ours use in all tomato-y foods and it cuts the acid as well. You won't taste the sugar, but you won't notice the tomato as much most likely. If you are using a sweet red wine that may work as well. Edited August 30, 2010 by Dobela spelling Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 If it is a little tomato-y in flavor, sometimes a tablespoon of sugar will help. It is what Italian friends of ours use in all tomato-y foods and it cuts the acid as well. You won't taste the sugar, but you won't notice the tomato as much most likely. If you are using a sweet red wine that may work as well. Thank you everyone! I'll just keep adding everything in the cupboard LOL. Quote Link to comment Share on other sites More sharing options...
Starr Posted August 30, 2010 Share Posted August 30, 2010 I'm looking forward to how this turns out. :lol: If I got it right you are going to drink a bottle of red wine and put sugar and spices in the stew and turn it on high! Quote Link to comment Share on other sites More sharing options...
6packofun Posted August 30, 2010 Share Posted August 30, 2010 I say add 2 T. or more of balsamic vinegar and some black pepper (fresh ground, if you can, and if there isn't enough already) Quote Link to comment Share on other sites More sharing options...
OLG Posted August 30, 2010 Share Posted August 30, 2010 Did anyone say Worcestershire sauce? I always add that and a little soy sauce if you haven't slated already. Goes with the red wine too or the balsamic vinegar. I'd add cayenne myself but most folks like it less hot.... Quote Link to comment Share on other sites More sharing options...
Halcyon Posted August 30, 2010 Author Share Posted August 30, 2010 They ate it! Okay, not with gusto, but they ate it. The wine was perfect! TY! Quote Link to comment Share on other sites More sharing options...
Audrey Posted August 30, 2010 Share Posted August 30, 2010 Keeping in mind I am not yet a crock pot expert! This morning I asked for some help throwing some things into my crockpot for dinner. Here's what went in 1. beef cubes (these taste stringy, unfortunately) 2. garlic powder 3. onions 4. carrot 5. chicken stock (out of beef stock-maybe this was my error??) 6. crushed tomatoes 7. bay leaf 8. potatoes 9. worcestshire sauce (a few dashes after tasting it time #1) 10. olive oil (again, a bit after tasting it time #2) I just tasted it and um.....:confused: It just tastes MEH. What can I add to help it? Dinner is in 45 minutes...This is my second crock pot dish that tastes not so great. I need somethnig to make it YUMMY and quick! :tongue_smilie: I don't have any "cream of" soups, and I'd rather not add them anyway. ETA: Doing some searching, I feel like I ALMOST made this recipe but I didn't put in the grape jelly...maybe I should add grape jelly? Is that so weird it might work? salt and pepper. Simple, but it does wonder to bring out flavour. Just don't go overboard. Add a little. Taste. Add more if you need it. Quote Link to comment Share on other sites More sharing options...
DarlaS Posted August 30, 2010 Share Posted August 30, 2010 Did anyone say Worcestershire sauce? I always add that and a little soy sauce if you haven't slated already. Goes with the red wine too or the balsamic vinegar. I'd add cayenne myself but most folks like it less hot.... :iagree: I love that stuff! I even add it when the recipe doesn't call for it. :D Must be a crock pot stew kind of day--we have crock pot venison stew tonight. The recipe I used called for cloves. I know I've never used cloves before and the jar was in the cabinet unopened. It added something interesting to the flavor and I'll definitely be doing that again. Quote Link to comment Share on other sites More sharing options...
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