Kent wrote:

>> I think you're both wrong. My wife is the braising queen and I learned
>> from her how to make stew. The meat is browned in a pot with a heavy
>> bottom and then removed. Minced onion, carrot, mushroom and garlic are
>> sauteed in the pan. Then tomato paste and stock are added and brought to a
>> boil and the sauce thickened slightly. Then meat is returned to the pot
>> and it is covered and stuck into a 300 degree oven for a few hours. Add
>> chopped potato and carrots and cook for another hour.
>>
>>
> Absolutely, and right on as far as I'm concerned. You must brown the meat.
> You have to saute the vegetables, at least onion, garlic and celery in
> advance of adding any liquid. At that point you could go to the slow cooker
> on high. I'd cover the meat.
>
> Please let us know if you try this with the slow cooker.


Can't do that. I don't have a slow cooker and have no intention of
getting on.