Serve with pasta or it’s especially good with my Best Ever Mashed Potatoes. I love slow-cooked meals this time of year, but I sometimes run into trouble with slow cookers and knowing how much liquid to add. Because slow cookers have a tightly sealed lid, the liquid doesn’t evaporate so when adapting a standard recipe, I find it’s best to reduce the liquid by about a third. it is best for the liquid to just cover the meat and vegetables. You also shouldn’t overfill your slow cooker. Half to two-thirds full is perfect. So when I started working on this recipe I wasn’t sure how to get the flavor without adding too much stock. So, I cut the stock completely and used just one bottle of beer to cook the meat in. I add the thickening agent at the end by taking the lid off and raising the temperature for the last half hour. That way, the stew doesn’t end up more like a soup. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
