aem > wrote:

>tradition, Irish stew is often made that way. Suit yourself.

>I'd consult the manufacturer's booklet as to whether veggies or meat
>should be at the bottom. In a conventional stew pot they are mixed,
>but slow cookers are strange contraptions with uneven heat.

I have no idea re. slow cookers.

Most braised meat recipes I have seen for dutch ovens state that
one places some vegetables under the meat. I think that's mostly
so that the meat does not become completely immersed and boiled.

Steve